BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.

Pumpkin Pancakes

I had nothing to cook for dinner tonight....so our usual standby are waffles or pancakes. But who wanted boring old pancakes? No one that's who!

So, I saw the pumpkin can sitting in my cupboard and I thought pumpkin pancakes! Well, they were a hit with ALL the kids! I have to share!

This is also the perfect way to use up leftover pumpkin!

2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1 1/4 teaspoons pumpkin pie spice
1 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/4 cup water
1 large egg
2 tablespoons vegetable oil

In large bowl, combine dry ingredients and set aside. In separate bowl combine evaporated milk, pumpkin, water, egg and oil. Add wet mixture to dry ingredients and stir just until moistened. The batter will be lumpy.

Lightly oil griddle and cook them up!

Perfect Pancake Batter

Shall we change up the recipe?

Here is the most perfect batter for pancakes! I never really liked pancakes because we always used waffle batter to make them. Since we have discovered this recipe, we are addicted to pancakes! I literally crave them now!

2 cups flour
2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups milk
2 eggs
8 tbsp melted butter or margarine

1. Mix dry ingredients in deep bowl.
2. Mix wet ingredients and add to dry ingredients, stirring only enough to mix.
3. Allow batter to rest for 20-30 minutes. This is key!
4. Spray griddle with non stick spray and cook on medium heat. Makes 12-16 pancakes. This recipe can easily be cut in half for smaller families.

Batter is somewhat thick - that's what makes these so good when you cook them. You can add a small amount of milk if needed.

Breakfast Bake

1 can (8 oz) refrigerated crescent dinner rolls
1 lb. cooked sausage
Chopped Ham
6-8 eggs
1/2 C. milk
1/2 tsp. pepper
1-2 C. cheese

Preheat oven to 350. Unroll dough in 9x13 pan; press to cover bottom of dish, firmly pressing holes and seams together to seal.

Spread sausage on top of crust and then sprinkle ham on top. Beat eggs, milk and pepper with whisk until blended. Pour over ham and top with cheese.

Bake 25 minutes or until center is set.

Potato Roll Dough

5-8 Cups all Flour (I like to use half bread flour and all purpose flour) 1 1/4 Cups "HOT" tap water1/2 Cup Shortening1/2 Cup Sugar1 1/2 tsp. salt 1 Cup prepared instant mashed potato's (1 cup hot water. 3/4 cup instant potato flakes, no butter, salt or milk)2 eggs1 TBS yeast (instant rapid rise yeast)
In large bowl mix hot water and 1 cup of flour. Whisk in sugar, salt and shortening. Add eggs, Whisk. Add potato's, Whisk. Add yeast, Whisk. Then stir in rest of flour ONE CUP at a time. Dough will be somewhat sticky yet firm. Make sure all the flour is mixed in. You can cover with plastic wrap and refrigerate dough overnight, then roll out and make cinnamon rolls or dinner rolls.OR.... you can let rise until double, then punch down, and let rise again. Then roll out into rolls.
For cinnamon rolls:
Roll dough into rectangle shape approx 1/2 in. thick. Pour small amount of melted butter on dough and spread evenly to the edges. Make Cinnamon & sugar mixture and spread generously on top of butter. Then add anything else like raisins, nuts (YUK) etc. Roll up dough starting from edge closet to you. Cut 2 in. thick rolls, place on greased cookie sheet. Let rise until double. They should look nice and fluffy. Bake @ 350 for 20 min.
Icing:
203 cups powdered sugar1-2 TBS butter1 tsp. PURE vanilla extract 1/2 tsp. PURE almond extract Hot water
In bowl add first 4 ingredients. Then add a small amount of hot water and stir until icing is slightly runny. If too runny add more pwdr sugar. Spoon icing on warm NOT hot rolls and spread around. When icing is set you can drizzle any extra icing on the tops to make them look extra special and pretty!! (a Professional tip) Woo hoo!

This is a very versatile dough.

Breakfast bunz:
spread beaten eggs in place of the butter, then a mixture of scrambled eggs , diced ham or bacon, sausage etc... and cheese in place of the cinnamon!!! roll them up the same way and cut. Then Dip tops into shredded cheese and place on cookie sheet. Bake at same temp. These are seriously awesome!!!!

Pizza rolls:
Spread pizza sauce (not too thick) on dough. Add any pizza type ingredients but be careful with wet ingredients like veggies. sprinkle with mozzerlla cheese, roll up, dip in shredded cheese & bake!!!!

Biscuits & Gravy

Biscuits:
3 cups flour
4½ tsp. baking powder
2½ tsp. sugar
3/4 tsp. salt
1 cup margarine
1 cup milk
1 egg

Mix dry ingredients first then slice in the butter (Don’t melt it!) and add milk and egg. Plop onto a greased cookie sheet. (Mine are jagged looking). Bake for 12-14 minutes at 350°.

Gravy:
Brown 1 lb. of hamburger or sausage. (Season hamburger well with garlic powder, salt, and pepper.) Add ¾ cup of flour to meat and stir for a minute or so until it’s all in well. Add milk slowly until it’s the thickness you want. It has to simmer for a while to thicken.