Breakfast Favorites

Super Mix (from Mylinda)
(Like Bisquick or Krusteez)

8 C flour (I use half wheat flour/half white flour)

4 t salt

1/2 C baking powder

1 1/2 C shortening

1 1/2 C powdered milk

· Mix dry ingredients together. Cut in shortening with a fork or two knives, until mixture resembles corn meal. (No shortening lumps left.) You can also rub mixture between fingers until mixed. Store in air tight container at room temp. Stores well for 2-3 months.

· Biscuits- 2C mix, 2/3 C water

· Dumplings-1C mix, 1/3C water

· Muffins-1C mix, 1T sugar, 1 egg, 1/3C water

· Pizza crust-1 1/2C Super Mix, 1/2C water

· Pancakes-1C Mix, 1 egg, 3/4C water

· Waffles-2C mix, 2T veg. oil, 1 egg, 1 1/3C water

Sara's Easy Leftover Oatmeal Muffins (remember these from Christmas?)
3 cups Oatmeal (prepared thick, not runny)
1 package spice cake mix (don't worry the sugar is minimized quite a bit)
Oil and Eggs that are called for on the cake box
1/2 package Mini chocolate chips (for dessert...or if you crave chocolate in the morning...hey, there's nothing wrong with that!) :o)
Mix all ingredients, then bake in mini muffin tins (pre-greased) at 350 degrees for...oh about 12 minutes (?). I can't remember the experiment, but they turned out yummy! Just check them after 10 minutes with a toothpick. Then enjoy your leftover oatmeal for once!

Blueberry-Bran Pancakes
POINTS® value 6
Servings 4

1 cup ready-to-eat bran flakes
2 large egg white(s)
1 1/4 cup buttermilk
2 Tbsp canola oil
1 cup all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 cup blueberries
2 tsp powdered sugar

· Coat a nonstick skillet with cooking spray; heat over medium-high heat.

· Crush cereal in a food processor or blender, or place in a zip-close plastic bag and crush with a rolling pin; set aside.

· Stir egg whites, buttermilk, oil and cereal together in a medium bowl; allow to stand 5 minutes. Beat in flour, sugar, baking powder and baking soda with a wire whisk until well blended.

· To make pancakes, place 3 tablespoons of batter onto skillet, repeat to make 4 pancakes at a time. Gently press 5 to 6 blueberries into each pancake. Cook until puffed, about 2 minutes; flip and cook until golden brown, about 2 minutes more. Repeat to make 12 pancakes. Serve pancakes in a short stack dusted with powdered sugar. Yields 3 pancakes per serving.

Easy Cinnamon Pull Apart (or Monkey Bread)

 (12.4-oz.) can Pillsbury Cinnamon Rolls with Icing

· Heat oven to 375 F. Grease 9x5 or 8x4-inch loaf pan. Separate dough into 8 rolls. Cut each roll into quarters; place in greased pan.*
Bake at 375 F. for 20 to 28 minutes or until top are golden brown.
Immediately remove from pan; place on serving plate. Drizzle or spread icing over hot pull-apart loaf. Serve warm.

 *Sprinkle with 1/4 cup chopped apples, then drizzle with T. butter before baking

Ham and Broccoli Quiche

Crust
1 Pillsbury refrigerated pie crust (from 15 oz. Pkg.)

Filling
1 ½ cups cubed cooked ham
6 oz. (1 ½ cups) shredded cheddar cheese
1 cup frozen broccoli florets, thawed and thoroughly drained
4 eggs
1 cup milk
½ teaspoon salt
½ teaspoon dry mustard
½ teaspoon pepper

· Heat oven to 375 degrees. Prepare pie crust as directed on pkg. for one crust pie filling using 9-inch glass pie pan.

· Layer ham, cheese and broccoli in crust-lined pan. In medium bowl combine all remaining filling ingredients; beat well. Pour over broccoli.
· Bake for 35-45 min. or until knife comes out clean in center. Let stand 10 minutes before serving.

Overnight Breakfast Strata

6 slices white or wheat bread

2 ¼ cups shredded cheddar cheese

1 cup chopped cooked ham

5 eggs

2 tbsp. green onion, sliced
¾ tsp. dry mustard
¾ tsp. Worcestershire sauce
¼ tsp. garlic powder
dash cayenne
salt and pepper to taste
1 ¾ cup milk

Trim crusts from bread (if you want to). Butter slices lightly and fit into buttered 7"x11" dish. Sprinkle with 1 ½ cups cheese. Top with ham. Mix eggs, onion, mustard, etc. together and pour over layered ingredients. Cover and refrigerate 8 hours or overnight. Bake uncovered at 350 degrees for 30 min. Then top with remaining cheese. Bake an additional 10 minutes or until center appears to be set. Let stand 5 min. before cutting. (this is great time saver if you want a great breakfast in the morning without the wait!)


Muffins From Annaliese
2 cups flour
½ cup brown sugar
1 Tbsp baking powder
1 tsp salt

• Mix together then add the following mixture

1 egg
¾ cup milk (or evaporated milk)
½ cup butter or veg. Oil

• Mix in one of the following

** 1 cup blueberries, chopped bananas, cranberries (or orange flavored craisins), dried (chopped) apricots, etc

Bake at 400° for 20-25 minutes
*can brush with melted butter and sprinkle with brown sugar

Apple Nut Ring
(pampered chef recipe favorite!)
2 tubes buttermilk biscuit dough
¼ cup butter (or margarine), melted
⅓ cup sugar
1 Tbsp cinnamon
2 medium Granny Smith apples
⅓ cup nuts, finely chopped
· Preheat oven to 400ºF. Separate biscuits. In medium bowl melt butter in microwave for 30-45 seconds. Combine sugar and cinnamon in small bowl. Dip biscuits in butter then roll in sugar mixture. Arrange biscuits in an overlapping circular pattern in round deep dish baker.
· Peel, core and slice apples thinly. Place a slice of apple between each biscuit and around the edge of biscuits. Mix nuts with any remaining sugar mixture; sprinkle over top.
· Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm.
· Yields 10 servings.

French Toast Bunt (This is insanely GOOD! A friend brought this to an event.)
24 rhodes rolls
2 egg whites
1/3 c. hazelnut creamer (buy in the coffee section)
3T. butter (melted)
1/2 t. nutmeg
1/2 t. ginger
2 T. sugar
1/2 T. cinnamon
1/2 T. vanilla
1/4 c. maple syrup
Slightly thaw rolls and cut in half. Combine all other ingred. Dip rolls in mixture and place in WELL greased bunt pan. Cover pan and refrigerate over night (save remaining mixture). Remove from fridge 2-3 hours to continue thawing, pour remaining mixture over the top of rolls and bake at 350 for 30 min. If you want to serve with more syrup, you just mix make a half and half mixture of syrup and hazelnut cream.

Apple-Cranberry Wheat Muffins (Haven't actually tried this one...but it sounds good!)

1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1/4 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
2/3 cup (5 fl.-oz. can) Evaporated Fat Free Milk
1/3 cup Apple Juice
1/4 cup vegetable oil
1 large egg
1 1/4 cups apple, finely chopped
3/4 cup dried, sweetened cranberries
1 tablespoon cinnamon-sugar
· PREHEAT oven to 400º F. Grease or paper-line 12 muffin cups.

· COMBINE all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.

· BEAT evaporated milk, Juicy Juice, vegetable oil and egg in small bowl until blended. Add to flour mixture; stir just until moistened. Fold in apple and cranberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with cinnamon-sugar.

· BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 2 minutes. Remove to wire rack to cool slightly. Serve warm.