Pumpkin Waffles

I Love fall. I LOVE anything with Pumpkin...and I especially love these Pumpkin Waffles!!

Pumpkin Waffles (Source)

2 1/3

cups Original Bisquick® mix

1 1/2

cups milk

1/2

cup canned pumpkin (not pumpkin pie mix)

1/4

cup vegetable oil (I like to use 1/4 cup plain greek yogurt instead)

2

tablespoons packed brown sugar

1

teaspoon pumpkin pie spice

2

eggs

1/4

cup chopped pecans

Powdered sugar, if desire

• Heat waffle iron; grease with cooking spray, vegetable oil or shortening. In large bowl, beat all waffle ingredients except pecans and powdered sugar with wire whisk or hand beater until blended. Pour batter onto center of hot waffle iron. Close lid of waffle iron.
• Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Sprinkle with pecans and powdered sugar. Serve with syrup.

You can serve with Maple-Apple Syrup found Here. But I prefer to just top them with some powdered sugar or cool-whip/whipping cream. YUM!!!! 

Restaurant Style French Toast

I know it's silly to post a recipe for French Toast, but seriously this is wonderful! I think I personally make a pretty good french toast without any recipe but I wanted something better. So I googled this and trust me you, yes you reading this, needs to try it! It has really good flavor and tastes just like a restaurant breakfast!

1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup milk
4 large eggs
1/2 teaspoon vanilla extract
8 -10 slices Texas toast thick bread or 8 -10 slices French bread
Toppings:
confectioners' sugar , sliced fruit, butter, and pancake syrup for serving
Directions:
1. In a medium-size bowl, combine flour, sugar, salt, and cinnamon.
2. Add milk, eggs, and vanilla. Whisk briskly to remove all clumps.
3. Grease a pan(I just use pam)
4. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.
5. Dip both sides of bread slice into the batter briefly.
6. Let some of the batter drip off, then place bread in skillet.
7. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second.
8. If needed, add a little more oil to the skillet to cook all of the slices.9Repeat procedure with remaining bread slices.10Keep French toast warn in a low oven as you cook remaining slices.11Dust with confectioners' sugar and serve with butter, syrup, or fruit, if using.

I'm sure most people don't need directions on how to cook French Toast but ya never know! Hopefully you'll try this cause it's Delish!

Delicious Crepes

We had crepes for dinner tonight. We love this recipe! The husband can't wait to get enough of them and he isn't even a big sweet eater. If you want to try something fun for breakfast or have breakfast for dinner this is a fun change and very easy!!!

CREPES

1 cup flour
1 Tbsp sugar
1/2 tsp. cinnamon
1 1/2 cups milk
2 eggs
*Beat the above ingredients until well mixed. Spray Pam or cooking spray on frying pan and then pour about 1/4 cup of batter into the center. Tilt the pan so that batter covers the entire bottom of the frying pan like the picture below. Cook each crepe on low/med heat (my stove is set to about a 3 or 4 when cooking them). When the crepe starts to look dry on top it is ready to flip sides. (In the pic below the crepe is almost ready to flip you can see the right side is still slightly wet). Then prepare the filling.

Filling:

1/2 pkg of cream cheese softened

3/4 carton of cool whip

1/2 c. powdered sugar

*Combine and spread in the center of a crepe and then roll crepe up. Top with berries! Enjoy

Amish Breakfast Casserole

I got this one from the Tasteofhome website. My husband hates breakfast foods and he ate this all week for breakfast

http://www.tasteofhome.com/recipes/Amish-Breakfast-Casserole

Ingredients

• 1 pound sliced bacon, diced
• 1 medium sweet onion, chopped ( I only put a 1/4 of an onion and it was good)
• 6 eggs, lightly beaten
• 4 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups (12 ounces) 4% cottage cheese
• 1-1/4 cups shredded Swiss cheese

Directions

• In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. baking dish.
• Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!

6 Week Bran Muffins

6 Week Bran Muffins
This recipes makes a TON: 5 1/2 dozen. So it's best to cut the recipe in half.

5 cups flour
1 tsp salt
4 cups all bran cereal (looks like twigs)
2 cupsbran flakes cereal (you can use generic store brand)
2 C. raisins (or dried berries of your choice, optional)
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart (4 cups) buttermilk

In large bowl mix together flour and salt. Stir in all bran and bran flakes. Add raisins. Set aside.
Mix boiling water and bakin soda. Set aside to cool.
In large bowl (with lid, ice cream buckets work great) cream butter and sugar. Stir in eggs one at a time. Beat well with hand mixer. Stir in buttermilk and soda/water mixture. Sitr in bran/flour mixture. Cover tightly with lid. Refrigerate for 12 hours (or more) before baking. When ready to bake, drop by spoonfuls into muffin papers. DO NOT stir mixture. Bake at 375 degrees for 15-20 minutes or until lightly brown on top.

The mixed, uncooked batter is good in your refrigerator for up to 6 weeks. These are delicious and packed with fiber!!!!!