Banana’s Foster Yogurt Pancakes - Easy
- 1 1/2 C all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 large egg, beaten
- 1/2 C Vanilla Greek Yogurt
- 1/2 C vanilla flavored soy milk
- Vegetable oil cooking spray
- 1 large banana or 2 small bananas
- 5 Tbsp Sugar
- 3 Tbsp unsalted butter
For pancakes:
- Mix all dry ingredients together in large bowl. Whisk egg, yogurt and soy milk together. Pour wet mixture into dry mixture and whisk until smooth. Heat large skillet over medium high heat. Spray pan with cooking spray. For each pancake, scoop 1/4 cup batter onto skillet. Flip when bubbles appear on top and cook until golden brown, about 1 minute. (I could fit 3 pancakes in skillet at the time).
- When you’re on your last batch of pancakes, melt butter in another small/medium size skillet. Slice bananas into “coin” shape and toss with sugar.
- Once skillet is warm over med-high heat, toss bananas into melted butter and sauté. Only turned over once with fork. Bananas should have nice color on each side.
Serve pancakes topped with bananas and a side of flavored all natural syrup (we like praline flavored!)
Moist & Chewy Granola - Easy
- 1 1/2 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1/4 cup wheat germ
- 1/4 cup flax mill
- 3 Tbsp flax seeds
- ¼ cup dried cranberries or raisins (or both!)
- 1/2 teaspoon ground cinnamon
- 1/2 cup dark agave nectar
- 1/2 Tbsp natural / local honey
- pinch of Kosher salt
Directions
- Preheat the oven to 300 degrees F. Line a sheet pan with silicone mat.
- In a medium bowl, toss together first six ingredients.
- Pour in the agave and honey and mix well.
- Season with salt.
- Transfer the mixture to the sheet pan and bake until golden, stirring halfway through, about 15 minutes.
- Remove from the oven and let cool in the pan.
- Cut into bars and store in airtight container for up to 10 days.
Granola Parfiat - Easy
- ¼ cup Moist & Chewy Granola (recipe above)
- ½ cup vanilla flavored Greek yogurt
- sliced fresh fruit (bananas, strawberries or whole blueberries)
- drizzle of local honey
- dash of flax seeds
Break granola into small pieces. Put yogurt into bowl and top with granola, fresh fruit slices and then drizzle to with honey and flax. Great for on the go!
Spinach Quiche - Medium
- 1 puff pastry sheet
- ¾ cup heavy cream
- 8 eggs at room temperature (lightly beaten)
- ½ cup Swiss cheese shredded
- ½ cup mozzarella or cheddar cheese shredded
- 1 cup cooked turkey sausage crumbles (may use pork sausage or soy crumbles)
- 3 cups packed fresh baby spinach (chopped)
- 2 tbsp all purpose flour
Bake puff pastry crush in a glass pie plate for 10 minutes at 425 degrees. Meanwhile, whisk eggs and heavy cream until mixed. In a separate bowl, combine cheese, sausage and chopped spinach. Sprinkle cheese /spinach mixture into the pastry shell and top with fine dusting of flour. Pour egg mixture on top of spinach. Bake at 325 for 50 minutes or until center is solid.
Breakfast Casserole - Easy
- 2 large cans crescent dinner rolls
- 1 lb. turkey sausage, cooked and drained
- 2 cups cheddar cheese, shredded
- 5 eggs
Press 1 can dinner rolls in bottom of 9x13 dish. Mix next 3 ingredients; pour into dish and cover with second can of dinner rolls. Bake
at 350 for approximately 30 minutes, or until golden brown.
California Egg Bake (A recipe from my MIL's kitchen)
- 9x13 buttered pan
- 9-12 slices of white bread----cubed
- 8 oz. sliced or shredded Swiss cheese
- 8 oz. shredded cheddar cheese
- 1 lb. bacon, diced crisp and drained (I buy the pre-cooked and don't use a whole pound)
- 3 cups milk
- 6 eggs
- 1/2 t. salt
- 1 T. dry mustard
Layer:
Bread
Cheddar cheese
Bacon
Swiss cheese
Mix milk, eggs, seasonings to pour over the bread and cheeses
Cover and refrigerate overnight.
Bake covered at 350 for 45-60 minutes
Let stand 10 min. before cutting.
Makes 10-12 servings
Egg Soufflé (A recipe passed down from my MIL)
- Butter 5 slices of white bread, cutting off/discard crusts, and then cubing the bread
- Put in 1 1/2 qt. buttered casserole
- Add 1/2 lb. shredded American cheese
- Blend 1 t. dry mustard, 1 t. salt, 4 eggs and 2 cups milk
- Pour this over bread/cheese
- Cover and refrigerate overnight
- Put in pan of water and bake 350 degrees for 60-70 min.
- Sprinkle with bread crumbs
- Take foil or lid off the last few minutes
- Serve with bacon or ham slices
