Peanut Butter Waffles

2 1/4 cups whole wheat flour

4 teaspoons baking powder

1/2 cup creamy peanut butter

1 1/2 tablespoon sugar

2 eggs beaten

2 1/4 cups milk

1/4 cup vegetable oil

1/4 teaspoon salt

Directions & note from Becky:

I just finished making the waffles and washing the dishes. I figured I'd send you the recipe while I remembered. I am just going to list the ingredients. I just blend them all in my Kitchen Aid and then pour the batter onto the hot waffle iron for about 3-5 minutes. The only thing unusual about these waffles is that they seem to stay softer than others do. I freeze them in freezer bags with waxed paper in between them and then toast them in the morning for a quick breakfast. They would probably be an easy lunch for you too though. They are pretty filling.

GRABBIES

(from Kim S.)

Serves 12

1 pkg. of English muffins

1 lb. pork sausage (I like spicy flavor)

2 jars Old English Brand Cheese (I buy at Smart & Final the16 oz. Kaukauna)

Chile powder and spicing of your choice

Fry pork sausage. Pour off excess fat. Stir in cheese, melted butter and Chile powder to taste-about 1 teaspoon. Mound on English Muffins cut in half. At this point you could bake them in a 400 degree oven for about 5 min. or put them on a cookie sheet and freeze them. After they are frozen, put them in a large plastic bag. Whenever you are in the mood, just grab one from the freezer (hence the name) and bake it in a oven at 400 degrees for about 10 min. Serves 12. Particularly easyfor a Holiday breakfast or morning, when you need something easy that has been prepared ahead. 226 calories, 23 grams total fat (10 grams saturated fat)

Crock Pot Breakfast Potatoes

This is my friend Melissa’s crock pot version of the MOPS basicpotato casserole…I love it because you can do it all ahead.

What you need:

•2# bag frozen hash browns

•1/2 c. chopped green onions

•1½ cube melted margarine

•1 can cream of chicken soup

•1 small jar of cheez whiz (she sometimes uses 2 c shredded cheddar cheese)

•1 sm (8oz) container sour cream

•3c. corn flakes (measure first then crush)

What to do:

1. In crock pot place potatoes. Sprinkle green onions on top. Pour ½ of melted butter.

2. Mix and heat soup, cheez whiz, and sour cream. Pour over potatoes

3. Mix remaining butter with corn flakes and pour over potatoes.

Cook on LOW 3-4 hours.

BlueBerry French Toast

(from Ruth Bingle’s red booklet)

What you need:

•12 slices white bread, crusts removed

•16 oz. cream cheese

•1c. fresh or frozen blueberries

•12 eggs

•2c. milk

•1/3 c. maple syrup or honey

Sauce:

•1c. sugar

•2T. cornstarch

•1c. water

•1c. fresh or frozen blueberries

•1T. butter or margarine

What to do:

Cut bread into 1” pieces (I just quartered the crustless slices). Place (arrange

in a flat layer) ½ of bread in a greased 9x13. Cut cream cheese into 1” cubes (I

sliced it about ½” thick) and place over bread. Top with berries and remaining

bread. Beat eggs; add milk and syrup, mixing well. Pour over bread. Cover

and chill 8 hours or overnight. Remove from refrigerator 30 min. before baking.

Cover with foil and bake at 350 for 30 min. Uncover and bake additional 25-30

min or until golden brown and center is set. In a saucepan, combine sugar and

cornstarch, add water. Bring to a boil over medium heat, boil for 3 minutes (set a

timer) stirring constantly. Stir in berries and reduce heat. Simmer for 8-10 min.

or until blueberries have burst. Stir in butter. Serve over French Toast.

Apple Pancake Casserole

What you need:

•3 tart apples

•1/3 stick butter

•3 Tbs. sugar

•pancake mix (and water, milk, oil, or eggs, as directed)

•extra touches (optional; see below)

What to do:

1. Preheat oven to 400 degrees Fahrenheit.

2. Peel apples and cut into wedges. In a medium-sized skillet, melt butter, then add apples and

sugar. Cook at medium-high heat until tender, about 4 to 6 minutes. Spoon apples and juices into

an oven-safe casserole dish.

3. Prepare batter for 10-12 pancakes (usually one cup of mix), following package directions. Kids can help measure and mix.

4. If you like, add extra touches to the batter. Try these ideas or make up your own:

•Apple Mania: dried apples, applesauce, cinnamon

•Brisk Weather Warmer: pecans, maple syrup

•Circus Circus: caramel candy, chocolate chips

•Comfort Casserole: walnuts, raisins

5. Pour the batter on top of the apples. Bake until brown and puffy, about 20-30 minutes.

6. Serve hot or cold.

this recipe is from Scholastic.com.

I just tried this (10-11-2006) I had some peaches that I just

bought but were a bit mealy and not great to just eat. Rather than

throw them out I decided to cook them…so I thought I’d try this.

I used 4 peaches with butter, sugar, and cinnamon in a skillet.

Layered cooked peaches in 9x13, then poured the pancake mix

over top. I used the heart smart bisquick. The pancake recipe

on back called for milk and 1 egg…make 14 pancakes…I figured

that was close enough. It’s awesome…the kids gobbled it up. It

seemed like cobbler and we ate it as desert, so I served it with

whipped cream.

Swedish Pancakes

I LOVE my Gram's Swedish Pancakes!

1 1/2 c.four

3 T. sugar

1/2 t. salt

3 eggs

2 c. milk

2 T. melted butter

Mix all the ingredients and let the batter sit. My Gram usually made the batter the night before and let it sit until morning. When I make these for dinner, I mix the batter in the morning.

Here's the batter on my Gram's cast iron pan. This pan is older than I am. =0)

Now the batter is ready to flip.

And here's the pancake once it's flipped.

The 2nd side doesn't get as dark. Here's a stack of the rolled pancakes waiting for my family.

And the close up!

And Mike took a little video of me pouring the last pancake.

Holiday French Toast

This used to have fancy directions. I save bowls and spoons by not measuring.

4 apples -peeled and sliced or diced placed in the bottom of a 9x13.
3/4 c. brown sugar -sprinkled on the apples.
A sprinkling of cinnamon.
1 stick of butter melted and poured over.
10 slices of french bread* -layered on top of the apples.
8 eggs -wisked together with 1 1/2 c. milk and vanilla
Pour the egg mixture over the bread.
Cover with saran and press down to soak the bread egg.
Refrigerate overnight.

In the morning, bake covered with foil @ 350 for 45 min.
Uncover...and place the foil below in case the french toast bubbles over.
Bake 10 more minutes, or until puffy and golden.

*I usually use the grocery store french bread warm from the bakery. But I've also used whatever bread I have in the house. It's yummy with whole wheat bread too.

Cinnamon Pecan Rolls

(DB – My Mom)

2 pkgs. yeast
2 ½ c. warm water (110)
1 c. butter or margarine
¾ c. sugar
1 ½ t. salt
2 eggs
8 ¼ c. flour

*Dissolve yeast in 1 ½ c. warm water – let stand about 10 min. until bubbly. With electric mixer, beat margarine and sugar until fluffy. Add eggs and salt, beat well. Add dissolved yeast and 4c. flour (1 at a time). Beat 5 minutes on medium speed. With mixer or by hand, stir in remaining 1 c water and 4 c. flour to form a soft dough. Turn dough into a large greased bowl, cover with plastic wrap, refrigerate 8 hours (up to 5 days). To shape for baking, punch down dough, divide it in half. On floured board, foll half of dough into a 10”x24” rectangle. Brush with melted butter, sprinkle with ½ c. sughar mixed with 2 t. cinnamon. Roll up (jelly roll fashion). Cut into 1” pieces. In small pan, combine:

½ c. margarine
½ c. brown sugar
2T. light corn syrup

Stir over low heat until melted. Pour into baking pan. Add lots of chopped or half pecans. Place cut rolls on top of the nuts. Let rise about 1 ½ hours, or until doubled in size. Bake at 375 for 20-30 min. Invert onto serving plate. Serve warm. Repeat with second half of dough whenever you need them.

For the frosted version:

Make a frosting of whipping cream and powdered sugar. Flavor with a drop of vanilla if desired. Omit the caramel sauce poured into pan & nuts. Line pan with parchment. Allow to cool slightly, remove rolls from pan, then drizzle with frosting.

Becky's Pancakes

1 1/2 cups whole wheat flour
1 1/2 cups oatmeal
2 1/4 cups buttermilk (she uses milk plus 3 t. vinegar, I use the buttermilk)
3/4 cup milk
3 eggs
2 T. honey
4-6 T. oil
3 t. baking powder
1 1/2 t. baking soda
1 1/2 t. salt

Just now as I was coppying this from my email, I saw the 3 eggs in the recipe. I've never put the eggs in. We love the pancakes...but I'll have to try them withthe eggs now. =0)

**ETA: They're much fluffier with the eggs. Too funny.