Overnight Oatmeal

Ingredients

1 cup steel-cut oats
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1/4 tsp. salt
4 cups water
1/2 cup half and half

Directions

  1. In a slow cooker, combine all ingredients and set to low heat.
  2. Cover and let cook 8-9 hours.
  3. Stir in 1/4 to 1/3 cup brown sugar and serve in bowls.
  4. I like to top it with cut up fresh fruit
Advertisements

Waffles

http://www.allrecipes.com

Ingredients

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

  1. Preheat waffle iron.
  2. Beat eggs in large bowl with hand beater until fluffy.
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  4. Spray preheated waffle iron with non-stick cooking spray.
  5. Pour mix onto hot waffle iron.
  6. Cook until golden brown.
  7. Serve hot.

Oatmeal Bars

Mrs. Thimijan (Leah’s Pre-School teacher)

Ingredients

2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
2 cups brown sugar
1 1/2 cup unsalted butter, softened
2 tsp vanilla
1/2 cup milk
4 cups quick oats
2 cups semisweet chocolate chips

Directions

  1. Heat oven to 375.
  2. Coat 9 X 13 baking pan with nonstick cooking spray; set aside.
  3. In a small bowl, whisk flour, baking powder, and salt together.
  4. In a large bowl, beat sugar and butter on medium-high speed until fluffy.
  5. Beat in vanilla.
  6. Reduce speed to low and beat in milk, then flour mixture.
  7. Stir in oats and chocolate chips.
  8. Spread batter into prepared baking pan.
  9. Bake for 35 minutes or until wooden toothpick inserted in center comes out clean.
  10. Cool completely on wire rack.
  11. Cut into squares.

Baked Stuffed French Toast

Lisa Stueber – Myrtle Beach recipe

8 eggs
3 cups milk
4 tsp sugar
1 tsp vanilla
8 oz cream cheese
1 tsp vanilla (yes, that’s a second tsp)
1/2 cup confectionary sugar
1 loaf of french bread, 1” thick slices.

Directions

  1. Beat the eggs, milk, sugar, and 1 tsp vanilla, then set aside.
  2. In a separate bowl, mix cream cheese, the other 1 tsp vanilla, and confectionary sugar.
  3. Arrange buttered bread slices in 9×13 pan.
  4. Cut out a circle in each slice and spoon a dollop of cream cheese mix into it.
  5. Pour egg mixture over the top and refrigerate overnight.
  6. Bake at 350 for 45-50 minutes.

May be topped with fresh fruit or maple syrup.

8 servings

Breakfast Casserole

Lisa Stueber

Ingredients

1 loaf of bread cubed (freeze it first)
2 cups chopped ham (could use turkey sausage, bacon, or other meat)
1 lb shredded cheese (you choose the cheese)
6 eggs or egg-beaters
2 cups of milk
1 stick margarine
salt & pepper to taste

Directions

  1. Butter a 9×13 pan.
  2. Layer 1/2 of the bread, meat, cheese, other half of bread.
  3. Beat eggs…add milk…add salt/pepper.
  4. Pour over bread.
  5. Melt margarine and pour over the top.
  6. May be stored in refrigerator over night or baked right away.
  7. Bake at 350 for 1 hour.

Waffles

http://www.allrecipes.com

Ingredients

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Directions

  1. Preheat waffle iron.
  2. Beat eggs in large bowl with hand beater until fluffy.
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  4. Spray preheated waffle iron with non-stick cooking spray.
  5. Pour mix onto hot waffle iron.
  6. Cook until golden brown. Serve hot.

Overnight French Toast

Ingredients

2 tablespoons corn syrup
1/2 cup butter
1 cup packed brown sugar
1 (1 pound) loaf French bread, sliced
5 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

  1. Combine the corn syrup , butter, and brown sugar in a small saucepan
  2. Simmer until the sugar has melted.
  3. Pour this mixture over the bottom of a greased 9×13 inch casserole dish.
  4. Place the bread slices over the sugar-butter mixture in the dish.
  5. In a bowl, beat together the eggs, milk, vanilla, and salt
  6. Pour this mixture over the bread.
  7. Cover the dish and let it stand in the refrigerator overnight.
  8. The next morning, preheat the oven to 350 degrees F (175 degrees C).
  9. Uncover the pan and bake for 45 minutes.
  10. Serve while hot or warm or the French toast will harden in the pan.
    It can be reheated.