The Breakfast Plan

I seem to have a love/hate relationship with breakfast. I love to eat it, but hate the mess it makes in the kitchen so early in the day. My children seem to expect food before going to school... the nerve.. and Jim LOVES big Saturday morning breakfasts!!!

So out of necessity comes the Breakfast Plan. Some of us here are not real traditional breakfast folks... so some things here might be more of a lunch or snack type thing for some families.

For weekdays:

For weekends:

A few Recipes...

Egg McMoms

8 eggs
8 slices of ham or sausage patties cooked
8 slices of cheese (optional)
8 hamburger buns

Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of the hamburger bun, add ham or sausage, top with cheese and remaining bun half

To Freeze: Wrap in foil and bag together in a labeled Ziploc bag..

To serve: Remove from foil, wrap in paper towel and microwave until heated through ( about 1.5 min)

Recipe Listing above.........  Kitchen Recipe Box

Angel Biscuits

Angel Biscuits are delicious eating. They are so simple to make, and taste fantastic! You can mix these biscuits up one day and bake them the next. The dough will even keep up to three days in the refrigerator in a covered bowl. These also freeze well before baking. Just allow to thaw and rise before throwing into the oven.

You'll need:
1 Package dry yeast ( 2 1/4 tsp bulk yeast )
1/4 cup warm water
2 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 - 4 Tblsp.. sugar
1/2 cup shortening
1 cup buttermilk
butter, melted

Preheat oven to 400 F.

Dissolve the yeast in warm water, set aside. Mix the dry ingredients in the order given. Cut the shortening in as you would usually do for pie dough. Stir in the buttermilk and the yeast mixture. Blend thoroughly and the dough is ready to refrigerate or roll into biscuits.

When you are ready to make biscuits turn the dough out onto a floured board and knead lightly as for regular biscuits. Roll out and cut as you would for regular biscuits, placing in a greased pan. DO NOT overwork the dough.

Form biscuits (6 giant or 8 regular) and let rise in pan until very fluffy (30-60 minutes). Before baking, brush tops with lots of melted butter. Bake 12 to 15 minutes or until golden brown.

Notes: These turn out great but DO NOT over knead. If the dough is cold you will need to let it sit a little longer to rise

Recipe Listing above.........  Kitchen Recipe Box

Pancake Batter

We make these all the time.. they remind me of the ones from International House of Pancakes. This batter is easy to make and can be made the night before. Recently we froze a batch to see how it did and it was great.. just took out the day before and it was defrosted by morning. What a timesaver!!

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. When the edges appear to harden, flip the pancakes. They should be golden brown. Cook pancakes on the other side for same amount of time, until golden brown.

Makes 8 to 10 pancakes.
Note: Leftover pancakes freeze wonderfully... just flash freeze and then bag.. pop in toaster to heat.

Recipe Listing above.........  Kitchen Recipe Box

Breakfast Casserole

Recipe By : Corky Montgomery

3 cup milk
6 eggs
1/2 stick butter or margarine (originally was 1 stick, can still be cut down further)
1 box Pepperidge Farm Seasoned Croutons
2 cup cheddar cheese (or more)
1 cup ham cubed (or more, I use 2 c.)
1/2 tsp. salt
1 tsp. mustard
dash onion salt or powder
dash pepper

Melt butter in bottom of 9 x 13 glass dish cover with croutons in a single layer.
Sprinkle with cheese and then ham. Beat egg, add salt, pepper, mustard, onion salt and milk, mix well. Pour egg mixture over dish contents cover and refrigerate 12-24 hours. Remove cover and bake 45 min at 350 degree. Let set 10 min before serving = 10-12

To freeze: prepare as directed but freeze before the soaking time.. it will soak as it defrosts. Then bake as directed.

Note: This is HUGE you might be better off to make 2 square 8x8 pans and then it will fit in a gallon zip bag once frozen!!

Recipe Listing above.........  Kitchen Recipe Box

Instant Oatmeal Packets

Just look at the isle in the grocery store for the flavors and come home to try to duplicate with the base. The possibilities are endless once you have the base which is all too simple. You can have a lot of fun with this recipe. --Joann in AZ

Recipe By : Make Your Own Groceries by Daphne Metaxas Hartwig
Serving Size : 8

3 C Quick-Cooking Oats
8 Plastic Sandwich Bags

Put 1/2 C. oats in a blender and whirl at high speed until powdery; reserve in a small bowl and repeat procedure with an additional 1/2 C. oats. If you're using a food processor, powder the 1 C. of oats in one motion. Into each sandwich bag put 1/4 C. unpowdered oats, 2 T. powdered oats, and a scant 1/4 t. salt. Store in a box or airtight container.

To serve: Empty packet into a bowl. Add 3/4 C. boiling water; stir and let stand for 2 minutes. For thicker oatmeal, use less water; for thinner, use more water. (I microwave for 1 1/2 - 2 1/2 minutes or until done on high)

Apple-Cinnamon Oatmeal
To each packet add 1 T. sugar, 1/4 t. cinnamon, and 2T. chopped dried apples.
Sweetened Oatmeal
To each packet add 1 T. sugar
Cinnamon-Spice Oatmeal
To each packet add 1 T. sugar, 1/4 t. cinnamon, and a scant 1/8 t. nutmeg.
Oatmeal with Raisins and Brown Sugar
To each packet add 1 T. packed brown sugar and 1 T. raisins.
Wheat Germ Oatmeal
To each packet add 2 T. any kind of wheat germ
Fruit and Cream
(This is my own to satisfy the kids)
To each packet add 1T. dry milk and 2T dried fruit or fresh fruit after cooking or jam.

Recipe Listing above.........  Kitchen Recipe Box

Breakfast Burritos

Recipe By : Robbyn Snider

12 eggs
1 lb of ham or bacon or sausage
1/2 lb cheddar cheese
potatoes, optional
1 package burrito size flour tortillas

We usually scramble a dozen eggs, with ham or sausage or bacon and cheese. You can also add hash browns or country fries. Basically whatever you like. Warm tortillas wrapped in foil in oven or in the microwave, don't let them get dry or hard. Spoon breakfast burrito mix in the center (about 1/2 c. or so) add a little salsa and roll this up like you would a burrito. Individually wrap in plastic wrap or paper towel and then freeze together in Zip bags.

To serve: Heat in Microwave till hot through. About 2 min.

Makes about 6 burritos.

Recipe Listing above.........  Kitchen Recipe Box

Morning Cookies

Perfect for busy mornings. Pack these fist-sized goodies in a brown bag breakfast or grab on the way out the door

1/4 cup margarine or butter
1/2 cup packed brown sugar
3/4 cup whole wheat flour
3/4 cup applesauce
1/2 cup rolled oats
1/3 cup wheat bran
1/4 cup nonfat dry milk powder
1 egg white
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. salt
1/8 to 1/4 tsp. ground cloves
1/2 cup raisins
1/4 cup chopped walnuts
1/2 cup soft-style cream cheese or peanut butter

In a mixer bowl beat margarine or butter and brown sugar with an electric mixer till well combined. Add whole wheat flour, applesauce, oats, bran, milk powder, egg white, soda, cinnamon, baking powder, salt, and cloves. Beat on low speed just till combined. Stir in raisins and nuts.

Spray a baking sheet with nonstick spray coating. Drop rounded tablespoons of dough, 2 to 3 inches apart, onto baking sheet. Spread dough so each cookie is about 2 inches across. Bake in a 375F oven for 10 minutes or till set. Cool on a wire rack.

Spread bottoms of half the cooled cookies with 1 tablespoon cream cheese or peanut butter; top with remaining unfrosted cookies. Chill till serving or wrap and freeze. If frozen, let thaw in refrigerator overnight.

Makes 8 sandwich cookies.

Per cookie: 275 calories, 6 grams protein, 39 grams carbo, 12 grams fat, 1 mg cholesterol, 266 mg sodium, 326 mg potassium, and 4 grams dietary fiber.

(This recipe was a Prize Tested recipe from Better Homes and Gardens... February 1990 by Mrs. Thomas M. Elbourn, Jamestown, R.I.)

Recipe Listing above.........  Kitchen Recipe Box

Ham and Cheese Hot Pockets

1-2 cups chopped ham
1 cup cheddar cheese
pizza dough ( use your favorite recipe, or see the Calzone Page, or the Pizza Page for ideas )

Prepare pizza dough. Use a turnover maker or just roll out the dough into squares, fill each with a little ham and cheese. Don't overfill, as they will leak!

Seal edges with water. Bake at 350 F for about 20 minutes on a greased baking sheet (those air bake ones are great for this!)

Eat, or freeze, then microwave until hot for convenience!

Look in the freezer section of the grocery store for more hot pockets to clone at home!

Recipe Listing above.........  Kitchen Recipe Box

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