Oatmeal Molasses Chocolate Chip Cookies

My mom used to make these for us when we were kids.  Her mom used to make them for her.  Now I make them for my kids.  Gotta love the multi-generational recipes.  (My mom was a bit of a health nut and this is one cookie she would let us eat for breakfast)  Recipe below is just as it is in my grandma's recipe box.  Below the recipe I'll put my twist to it.

1 C sugar

1 C molasses

1 1/2 C melted shortening

4 eggs well beaten

1/2 C sweet milk

4 tsp cinnamon

2 tsp cloves

2 tsp soda

1/2 tsp salt
4 C flour
4 C quick oats
2 C chocolate chips

Mix in order given sift in flour and spices  Bake at 350 degrees for 10 mins.

**I use melted margarine, regular milk (not even sure what sweet milk is)  2 tsp cinnamon and 4 tsp all spice (I don't keep cloves around the house, so that's why the switch)  I also bake for 12 minutes because I like them a little more done.  Makes 5 dozen

Pecan Sweet Potato Waffles

This recipe makes a not too sweet, but super moist waffle with a crunchy topping.  It's a great combination of tastes and textures.  I found a version of this recipe in a magazine, but altered to fit the needs and preferences of our family.  It's a twist on two southern pies, Pecan & Sweet Potato.  Anytime you can eat pie for breakfast, it's a good day!

Waffles - yields 12-15 waffles

3 C pancake mix

2 tbsp brown sugar

½ tsp cinnamon

½ tsp allspice

1 egg
1 ½ cup milk
1 can sweet potatoes, mashed
2 tbsp oil
1 tsp vanilla

In a large bowl combine pancake mix brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir into dry ingredients until just combined. Bake in a preheated waffle iron until golden brown.

Topping

2 tbsp butter
2 cup chopped pecans
1/4 cup brown sugar
2 tbsp water
1/4 tsp cinnamon
1/8 tsp all spice
Dash salt


In a small skillet, melt butter over medium heat. Add pecans. Cook and stir for 2 minutes. Add brown sugar, water, salt, and spices. Cook and stir until sugar is dissolved. Serve over top waffles with maple syrup.  Store leftover topping in sealed container in refrigerator.


**You can make these ahead of time and refrigerate.  Just pop into the toaster to reheat and enjoy.

Sour Cream Blueberry muffins

This recipe is compliments of the Taste of Home Cooking School.  Super easy and sooooooo yummy!  I doubled the recipe because I wanted tons of muffins.  With the oven full, it took 30 minutes for these to cook.  This may vary in your oven.  I didn't have enough Bisquick so I used part Bisquick, part Krusteaz pancake mix.  Worked beautifully!

2 cups biscuit/baking mix

¾ cup plus 2 Tablespoons sugar divided

2 eggs

1 cup sour cream

1 cup fresh or frozen blueberries (unthawed)

In a large bowl, combine the biscuit mix and ¾ cup sugar. In a small bowl, combine eggs and sour cream. Stir into the dry ingredients just until combined. Fold in Blueberries.

Fill greased muffin cups ¾ full. Sprinkle with remaining sugar (could use colored sugar for a festive look). Bake at 375 for 20-25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Makes 1 dozen good sized muffins.  (If you fill the cups less full you could actually get 18)

Breakfast Biscuit Muffins

I can't take any credit for this recipe.  My friend Michelle sent me the link to this recipe.  I changed it up a little for our family (my kids won't eat turkey bacon) and I needed more than 6 muffins.  These are great to make on the weekend and then reheat throughout the week for a quick breakfast on the go.

2 cup Bisquick (or pancake mix of choice)
1 cup plus 1/4 C fat-free skim milk
4 eggs
4 slices bacon, chopped and cooked until crispy
4 slices ham chopped
1 C shredded cheese
1 tablespoon plain yogurt or applesauce (instead of veg. oil)

1.  Preheat Oven to 400 degrees
2.  Scramble eggs and 1/4 C skim milk in bowl
3.  In separate bowl, combine Bisquick, 1 cup skim milk and either 1 tbs yogurt, applesauce, or veg oil
4.  Add 1/4 C scrambled egg mixture to pancake mix and blend well with fork until smooth
5.  Cook remaining scrambled eggs, then mix cooked egg, bacon & ham together.
6.  Spray muffin pans with non-stick spray, or use baking cups
7.  Add 1/2 tablespoon pancake mixture to muffin cups, spoon egg mixture into muffin cups
8.  Sprinkle with cheese.
9.  Top with remainder pancake mix
10. Bake at 400 degrees for 10-12 minutes or until lightly golden

Makes 12 muffins

Stuffed Breakfast Rolls

These are perfect to make on the weekend and then refrigerate for the week.  They microwave perfectly in 30 second.  It's a great portable nutritious breakfast.

 

1 batch potatoe roll dough

2/3 bag frozen southern style hashbrowns

1 lb breakfast sausage
9 eggs
salt
pepper

Mix dough.  While dough is rising, in a large skillet, brown breakfast sausage.  Add hashbrowns.  Cook until hashbrowns are golden brown.  In a medium bowl, beat eggs until well mixed.  Add eggs to hashbrown mixture.  Cook until eggs are fully cooked.  Salt and pepper to taste.  Allow entire mixture to cool slightly.

Take a piece of dough, slightly larger than a golf ball, and flatten until pretty thin.  Place a good size spoonful of hashbrown mixture in center.  Form dough around hashbrowns until fully sealed.  Please on greased cookie sheet.  Bake at 350 for 20-25 minutes or until golden brown.

Honey Cinnamon Oat Muffins

This is a true muffin recipe.  If you prefer a muffin that is super sweet you'll want a cupcake and not this muffin.  If you like a denser muffin that isn't overly sweet, this one is for you.  It is great with a little honey drizzled over the top or a dab of your favorite jam.

1 cup milk

1 cup quick cooking oats

1 egg

2T vegetable oil

½ cup honey

1 cup all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla
2 teaspoon cinnamon

1. Preheat oven to 400 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a small bowl, combine milk and oats; let soak for 15 minutes.

3. Stir egg, oil and honey into oatmeal mixture. Gradually add remaining ingredients stirring just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

4. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Orange Julius

1 ½ cup water
½ cup sugar
½ cup milk
6 oz. frozen orange juice
1 tray ice cubes (12-14)
1 tsp. vanilla

Put the ingredients in a blender. Blend well until ice is crushed. Makes 4 cups.

Crepes

1 cup flour
2 eggs
½ cup milk
½ cup water
¼ tsp. salt
2 tbsp. butter, melted

Mix together the flour and eggs. Gradually mix in the milk and water. Add the salt and butter and mix well. Cook like a pancake for 2 minutes on each side.

Western Omelet Casserole

32-oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1 ½ cups hredded cheddar cheese
12 eggs
1 cup milk
1 tsp. salt
1 tsp. pepper

Layer one-third each of frozen potatoes, ham, and cheese in bottom of slow cooker. Repeat two times. Beat together eggs, milk, salt, and pepper. Pour mixture over previous ingredients. Cover and cook on low 8-9 hours.