Ingredients:
8 c. rolled oats
1 1/3 c. coconut
½ c. wheat germ
½ c. sunflower seeds or chopped nuts
½ c. packed brown sugar
½ c. honey
½ c. oil
½ tsp. salt (opt.)
1 tsp. vanilla
Directions:
Mix together in 4 quart glass bowl. Microwave for 12 – 16 minutes stirring every 3 minutes.
Note: You can also add raisins or dried apples when cooled.
Submitted By: Jodi VanSkiver
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, October 13, 2009
Christmas Breakfast Casserole
Ingredients:
3 eggs
1 cup milk
½ tsp. salt
1 cups Swiss cheese, grated
1 cup cheddar cheese, grated
1 cup diced ham
1 (24 oz.) bag frozen hash browns
Directions:
Place the hash browns in the bottom of a 9x13 inch casserole pan. Drizzle with melted butter. Bake at 375 for 20 minutes. Combine eggs, milk, salt, Swiss cheese, cheddar cheese, and ham. Pour over hash browns. Bake an additional 35-40 minutes.
Submitted By: Jodi VanSkiver
3 eggs
1 cup milk
½ tsp. salt
1 cups Swiss cheese, grated
1 cup cheddar cheese, grated
1 cup diced ham
1 (24 oz.) bag frozen hash browns
Directions:
Place the hash browns in the bottom of a 9x13 inch casserole pan. Drizzle with melted butter. Bake at 375 for 20 minutes. Combine eggs, milk, salt, Swiss cheese, cheddar cheese, and ham. Pour over hash browns. Bake an additional 35-40 minutes.
Submitted By: Jodi VanSkiver
Butterscotch Bubble Loaf
Ingredients:
24 Rhodes white rolls, thawed but still cold
½ small box non-instant butterscotch pudding mix
½ cup pecans, chopped
½ cup butter, melted
½ cup brown sugar
Directions:
Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange rolls in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of pan. Remove wrap and bake at 350 degrees for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto serving platter.
Submitted By: Jodi VanSkiver
24 Rhodes white rolls, thawed but still cold
½ small box non-instant butterscotch pudding mix
½ cup pecans, chopped
½ cup butter, melted
½ cup brown sugar
Directions:
Spray bundt pan with non-stick cooking spray. Cut rolls in half and roll in dry pudding mix. Arrange rolls in pan alternately with pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter. Heat together until butter is melted and syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of pan. Remove wrap and bake at 350 degrees for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not under bake. Immediately after baking invert onto serving platter.
Submitted By: Jodi VanSkiver
Friday, October 9, 2009
Chuck Wagon Breakfast
Ingredients
1-2 lbs ground sage sausage
1-2 packages of hash browns (cubed or shredded)
1 dozen eggs
Season Salt
onion, minced (optional)
grated cheese
Directions:
Brown 1-2 lbs. ground sage sausage in 12” Dutch oven. Add 1-2lb. pkg. hash browns, cubed or shredded and brown lightly, stirring often. (I do this part on the camp stove. It can be done with coals or over a camp fire.) Beat 1 dozen eggs with 1/3 cup water and some seasoning salt. Can add minced onion if desired. Pour over the sausage and hash brown mixture. Put lid on and cook with 10 briquettes on bottom and 14 on top, until eggs are firm about 20-30 minutes. (If you double or triple this recipe, which I often do, it will take much longer to cook (about 45 minutes). Sprinkle with grated cheese and put lid on just till melted. Don’t forget the catsup!
Submitted By: Naomi White
1-2 lbs ground sage sausage
1-2 packages of hash browns (cubed or shredded)
1 dozen eggs
Season Salt
onion, minced (optional)
grated cheese
Directions:
Brown 1-2 lbs. ground sage sausage in 12” Dutch oven. Add 1-2lb. pkg. hash browns, cubed or shredded and brown lightly, stirring often. (I do this part on the camp stove. It can be done with coals or over a camp fire.) Beat 1 dozen eggs with 1/3 cup water and some seasoning salt. Can add minced onion if desired. Pour over the sausage and hash brown mixture. Put lid on and cook with 10 briquettes on bottom and 14 on top, until eggs are firm about 20-30 minutes. (If you double or triple this recipe, which I often do, it will take much longer to cook (about 45 minutes). Sprinkle with grated cheese and put lid on just till melted. Don’t forget the catsup!
Submitted By: Naomi White
Quiche Lorraine
Ingredients:
1 (9 inch) pie shell
8 slices bacon, cooked crisp, drain & crumbled
1 c shredded Swiss cheese
6 eggs
1 1/4 c half & half or milk
1/2 t salt
1/8 t ground nutmeg
1/8 t pepper
Directions:
Preheat oven to 375
Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.
Substitution:
This is the classic version. If you choose to be nontraditional, use cheddar cheese and 1/2 c chopped ham in place of the Swiss cheese and bacon.
Submitted By: Tamara Hamblin
1 (9 inch) pie shell
8 slices bacon, cooked crisp, drain & crumbled
1 c shredded Swiss cheese
6 eggs
1 1/4 c half & half or milk
1/2 t salt
1/8 t ground nutmeg
1/8 t pepper
Directions:
Preheat oven to 375
Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.
Substitution:
This is the classic version. If you choose to be nontraditional, use cheddar cheese and 1/2 c chopped ham in place of the Swiss cheese and bacon.
Submitted By: Tamara Hamblin
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