Wednesday, May 06, 2009

What Do you Do Wednesday




The next four What Would You Do Wednesdays are going to be a place to share your favorite recipes.

We all need new things to cook, right?

This week...breakfast dishes.

What's YOUR favorite breakfast dish recipe?

With summer coming, I'm looking forward to things slowing down a bit.

One of the things I'm going to do this summer is try some new recipes.

What an easy way to help each other out!

21 comments:

Hendrick Family said...

Two of my favs...

Breakfast Casserole:

1 can crescent rolls
1 lb. sausage
2 c mozzarella cheese
4 eggs
3/4 cup milk

Spray 9x13 pan with nonstick cooking spray. Press crescent rolls into bottom of pan. Brown and crumble sausage. Drain. Spread over crescent rolls. Add mozzarella cheese over sausage. Beat eggs with milk and pour over sausage and cheese. Bake 20 minutes at 365...or until the thing looks done.

French Toast...

Loaf of Texas Toast
dozen eggs
vanilla
cinnamon
flavored coffee creamer

Beat eggs, vanilla, cinnamon and coffee creamer in a bowl.

Completely submerge each piece of toast in the gooey mixture. Cook until done on a griddle.

My favorite coffee creamers to use are ones like...Pralines and Cream, Hazelnut, and when Pumpkin Spice is out...goodness...it makes the French Toast so yummy.

Serve with butter and syrup.

If Ashley Garratt doesn't share her French Toast Casserole recipe, I'll post it. That's really the most yummy breakfast dish I've ever eaten.

Kari said...

Here are two of my favorite easy recipes...

Crescent/Sausage Thing

2 cans crescent rolls
1 lb. sausage
1 block cream cheese

cook sausage and drain
soften cream cheese in microwave and add sausage, mix
on cookie sheet spread out crescent rolls to make 1 big rectangle, get rid of seams or use the new recipe creations crescent rolls that are already in a single sheet.
spread the sausage/cream cheese mixture over the pastry, leave a 1/2"-1" space along edge.
spread out the 2nd can of crescent rolls into 1 piece and lay it over top of the mixture.
press edges together all around the rectangle and bake according to the direction on crescents.
easy and yummy!

Puffy French Toast

Loaf of Texas Toast - 4-5 slices cut diagonally
1 cup flour
1 1/2 T sugar
1 1/2 tea. baking powder
1/2 tea salt
2 T cinnamon
1 cup milk
1 beaten egg

mix dry ingredients together
beat the milk and egg together and add to the dry mixture at one time

heat your oil in skillet until ready
coat each triangle of bread on both sides and place in the skillet
cook until golden brown on both sides
serve with syrup and powdered sugar

again, easy and delicious - not your average french toast!!! =)

MacKenzie said...

I love Muesli. It is healthy, tasty and still cheap.

Soak about a cup of rolled oats in enough milk to cover them overnight.

In the morning, they will probably have soaked up most of the milk. Add:
about 1/2 cup of yogurt
Juice of a lemon -I just do a small chug from a bottle - don't tell :-)
1 grated granny smith apple
2-3 Tablespoons honey

Mix together and serve with fresh fruit, raisins and/or and nuts on top. You can also mix everything in but when my mom made this for us as kids she let us pick what we wanted so she didn't waste the items we would all eat around as I didn't like nuts and my brother didn't like raisins. Now I like everything.

Hendrick Family said...

I'm going to try that, Mackenzie!

Do you eat it cold or warm?

The Williams Family said...

Heather,
Can Hayden eat milk now? Have you ever substituted soy/rice milk in any of these recipes? Sometimes when I sub. things are quite right in the end.

Also, I'd LOVE any kind of easy recipes that don't require milk or cheese! It seems that almost all easy throw together ones have it.

Carrie

Hendrick Family said...

No...Hayden can't have milk or eggs, so breakfast is no fun for him.

He loves oatmeal, and we use soy milk for that.

AND...I make biscuits from the Bisquick box. They are so easy. Just the Bisquick and soy milk. That's what we use for our breakfast biscuits.

Heather

MacKenzie said...

I eat it cold. It's nice in the summer because hot oatmeal just sounds icky. And my mom has made meusli with soy milk for years so it should work fine.

Teresa said...

Some friends from church and I started a blog to share our recipes. It is http://yummyrecipeswap.blogspot.com/ My favorite is one called parmesan chicken.


Some kind of chicken
1 stick melted butter (you could probably use egg or milk to be healthier. it just needs to make it stick.)
2 cups cracker crumbs (I put saltines in a zip lock and beat them until crushed)
1/2 cup grated parmesan cheese
1/3 cup grated romano cheese (you find it in a thing like parmesan cheese but its red)
1/4 cup chopped parsley
1 teaspoon garlic salt
salt and pepper to taste

Preheat oven to 350. Dip the chicken in butter then in a mixture of the remaining ingredients. (You can put all the dry stuff in a zip lock gallon bag and just rub the chicken around in there.)
Place chicken in a greased large baking pan (9 x 13 glass pan works well). I spoon all the leftover topping on the chicken since sometimes it doesn't stick that well. Bake uncovered at 350 for 1 hour.

LD said...

I don't do breakfast, but Bethan used to make that sausage/crescent thing in college and I became addicted. I can eat a whole roll, which is probably enough calories for like the whole week. So tasty.

D.O. said...

Cereal:

1 appropriately sized bowl
1 box of your favorite cereal
1 non-expired container of milk
1 spoon

Take bowl (room temperature) from cupboard and place it on the dining room table.

Pour cereal from box into the bowl, stop pouring whenever you like, preferably before cereal spills out on the table.

Remove milk container from fridge, and pour into the bowl to your heart's content. Place milk back in the fridge, and use spoon to eat.

Keep cereal box out in case you want to add more to your leftover milk.

That's what I eat, every morning.

Jana said...

This one is really simple and quick. My friend Shelley told me how to make these and they are great!

Egg Cups

1 egg and 1 strip of bacon for each egg cup you want.


Spray a muffin tin with pam. Line each muffin cup with 1 piece of raw bacon (I use center cut bacon or turkey bacon). Drop one egg into each muffin cup. Lightly stir each one using a small whisk or fork.

You can add to it any additional toppings you like - shredded cheese, bell peppers, tomatoes, etc.

Bake at 350 for 20 minutes or until bacon is done.

The Mosiers said...

Anyone have a good blueberry muffin recipe? I love making huge batches of muffins and then freezing them. Then whenever we want a muffin we can just grab one out of the freezer and pop it in the microwave.

I just haven't been able to find a good blueberry recipe.

Anonymous said...

Here are my three favorite things for breakfast (thats not already up here)
Erin Mosier...The first one is for you

MUFFINS (the best i've ever had)

1 cup Margarine (2 sticks)
2 cups sugar
1 Tablespoon vanilla
4 Eggs
2 cups Sour Cream
4 cups Flour
2 teaspoons Baking Soda
2 teaspoons Baking Powder

-You want to whip the sugar and margarine together extremely well. (till its light and fluffy)
-In a separate bowl, mix together the flour, baking soda, and baking powder, and set aside
-Then mix in the vanilla, to the sugar mixture
-Next mix in the eggs, one egg at a time.
-After the eggs, mix in the sour cream
-Now you want to add in the flour mixture. Make sure you don't over mix the flour into the batter. just mix it enough to where you can't see any flour left in the batter.
-Now you can add whatever fillings you'd like to the muffins...such as blueberries, strawberries, chocolate chips, etc.
-you'll want to bake these at 330 degrees
-baking time depends on size and what fillings you put in the muffins
-just cook them till they are firm in the middle

Now its time for

CREPESCrepes:
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter

Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon

Blueberry Sauce:
1 1/2 cups sugar -
1 1/2 tablespoons cornstarch –
1/4 teaspoon salt -
1/4 teaspoon cinnamon -
1 cup water -
4 1/2 cups blueberries zest from one lemon -
1 1/2 tablespoons lemon juice


-To make crepes, wisk eggs till smooth.
-Alternately wisk in milk and flour.
-Add salt. Wisk till smooth.
-Add melted butter and wisk till well mixed.
-Refrigerate for 1/2 hour before frying crepes.
-To fry, lightly butter a 8 inch crepe pan. Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. -Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.

FILLING:
-Whip softened cream cheese, sugar, lemon and zest till smooth.

-To make finished crepes, spread some of the cream cheese mixture on each crepe and roll up.
-Place crepes into an oven proof dish that has been sprayed with Pam.
-Bake at 350 degrees for 15 minutes.

To serve top with blueberry sauce, or 10X sugar.

Makes 14 to 16 crepes.

BLUEBERRY SAUCE:
- Go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.
- In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water.
-Stir until mixture is smooth and then add the blueberries.
- Cook over medium heat until sauce becomes translucent and has thickened.
-If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.
- Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.
-Serve on crepes

Quiche6 eggs
3/4 cup Mayo
3/4 cup Half and Half
1 baked pie crust
Cheese (normally 3 slices) and fillings of your choice, I'll suggest some at the bottom

-Get whatever kind of pie crust your accustomed to (rolled, frozen, home made), just make sure that you bake it before making the quiche
-Blend together (with a hand blender or a traditional blender) the eggs, mayo, and half and half. Till the mayo chunks are gone
-Before you add the egg mixture to the crust make sure there are no holes in the crust that the eggs can seep through.
-If you see holes, then place cheese over the holes and slightly melt the cheese over the holes.
- After the holes are covered, Then add the rest of the cheese to the bottom of the quiche.
-Place the quiche back in the oven until the cheese is slightly melted
-Then add in the fillings.
HERE ARE SOME OF MY FAVORITES
1. Bacon, avocado, provolone
2. Chicken, spinach, Provolone
3. Turkey, tomato, swiss
4. Bacon, pesto(mix pesto in the quiche batter, about 1 tablespoon), cream cheese
5. Tomato, Basil, Swiss
-Remember to put the cheese on the bottom before adding the rest of the fillings
-Once you've put the fillings in the crust, spread it out to where it evenly covers the quiche bottome
-Then add the egg mixture
-Place on a cookie sheet and place in the oven
-Bake at 340 degrees for 45 minutes or until the middle has puffed up and firm.
- I know the quiche sounds nasty with the mayo in it, but you can't taste it and its amazing.

I hope y'all enjoy

CHAD STEPHENS

Mrs. H. said...

Hi Heather,
I love to cook, so I hope to join in the next few weeks of "Wednesdays". :-) My favorite thing to make for breakfast is muffins. I have been doing a "Muffin Monday" post on my blog for a few months now. Breakfast in a Muffin, Morning Glory Muffins, Blueberry Muffins with Streusel Topping, and Strawberry Cream Cheese Muffins are a few of our favorites. You can find the recipes in the side bar on my blog.
Have a great weekend! Go Lightning! ;-)
Laurie :-)

Anonymous said...

Chad, you can't give your recipes away can you????????

I thought those were like the Coke recipe to you man!

-Brock

The Lourceys said...

I love this post! Breakfast is our favorite meal of the day at this house. I should post some of ours and I might soon but did the person post the french toast casserole dish you were talking about? I so want to hear it! And when you use the flavored coffee creamer in your french toast, does it have to be liquid? I wanted to make french toast this morning and realized the only flavored creamer I have is powder. I wasn't sure that would work the same.

D.O. said...

I came back to see if my recipe was still unofficially in first place for Best.

It's not. Chad beat me.

He always does.

Hendrick Family said...

Here's the recipe I was talking about...heavens...it is SO GOOD!

Baked French Toast.
1 loaf of white bread cut into 1 inch cubes
8 eggs
2 Cups milk
1 1/2 cups half and half
2 tsp vanilla
1/4 tsp cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 Tablespoons light corn syrup

You can either make this the night before and eat it for breakfast the next morning (great for a Christmas morning, or something special like that) OR, I just make it in the morning, refrigerate it and we eat it for dinner.

Butter 9x13 inch baking dish. Arrange slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover and refrigerate overnight (or during the day if you're eating it for dinner).
The next morning (or at dinner time), preheat oven to 350. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbly. Pour over bread and egg mixture.
Bake in oven, uncovered for 40 minutes..

Hendrick Family said...

Oh...and I've never tried the regular french toast with powdered creamer, but I guess it would work, as long as you either blend all the ingredients up with a beater, or blend it all in a food processor. I think that would make the powder dissolve.

Let me know if it worked!

Heather

Richele said...

Baked Oatmeal

Dry ingredients:
2 1/4 cups Quick Oats
2/3 cup brown sugar
3/4 cup dried blueberries (or cranberries, cherries, etc.)
1 tsp cinnamon
1/2 tsp salt

Wet ingredients:
3 eggs, lightly beaten
2 1/3 cup vanilla soy milk
1 tsp vegetable oil
1 tsp vanilla

Mix dry ingredients.
Mix wet ingredients.

Combine and pour in medium, greased baking dish. Top with slivered almonds and cinnamon. Bake at 350 for 50-55 minutes. Slice into squares, place in bowl, and pour soy milk over top to serve.

Yum!

Kirby said...

The following are two good recipes to make the night before and refrigerate overnight.

Breakfast Taco Casserole:

Brown 1 lb ground sausage. Beat 6-8 eggs into a 1/4 cup milk, season with salt & pepper.

Grease the bottom of a 9x13 and layer the following: fill the bottom with tator tots (about 1/2 a package), sausage, egg mixture, and top with shredded cheese.

Bake at 375 for 25-30 minutes. We eat this on tortillas for breakfast tacos with salsa (if i have it.)

Baked Oatmeal:

1 cup applesauce
3/4 cups sugar
4 eggs
6 cups oats
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
2 cups milk

Combine all ingredients in order listed. Pour into greased 9x13-inch pan. Bake at 375° for 30-40 minutes until lightly browned. Serve topped with butter, brown sugar, and milk.

Makes approximately 8-10 servings, so sometimes I'll just cut recipe in half and bake it in a smaller pyrex.