Serves: 6  Prep Time: 10 minutes  Cook Time: 30 minutes

4 T butter

4 eggs

1 c. milk

1 c. flour

¼ sugar

1 t. vanilla

Preheat oven to 375 degrees.  Combine eggs, milk, flour, sugar and vanilla in a large bowl and whisk well.

Melt butter in a skillet over medium heat.  When butter has melted pour batter into skillet and transfer into oven.

Bake for 25-30 minutes.  Sides will be golden brown and puffy.  Remove from oven and serve immediately.  Top with our red white and blue topping…

Red White and Blueberry Topping

1 T butter

1 fuji apple cored and sliced

1/2 t salt

1 T sugar

1/2 t cinnamon

1 handful blueberries

1 T powdered sugar

While your dutch baby is cooking in the oven heat a small skillet over medium high heat.  Add the butter and allow it to melt.  Toss in your apples, regular sugar, salt and cinnamon and toss to coat.  Turn heat down to medium and allow to simmer and get all soft and yummy.  After about 10-15 minutes add in your blueberries and turn down to low.  Let it continue to cook while you wait for your dutch babies to finish.

Pour into the center of your dutch babies just before serving and sprinkle with powdered sugar.

Related posts:

• Cookies for Breakfast
• Breakfast Quesadilla
• Dutch Babies
• Chocolate Gooey Butter Cake
• Pumpkin Pancakes

Serves: 6 Prep time: 20 minutes Cook time: 1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4 eggs, beaten

1 cup half-and-half

1 lb bulk italian sausage crumbled

½ cup onions, diced

3/4 cup diced asparagus

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F. Heat a large skillet over medium high heat. Add in your sausage and cook until browned, about 8-10 minutes. Remove sausage with a slotted spoon and place allow to cool on a plate. In the same pan add in the olive oil and butter. Once the butter has melted, add in your hash brows. Toss to coat well with butter mixture and season with paprika and S&P.

Grab a 9 inch pie plate and pour in the potato mixture Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, sausage, onions, asparagus, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven. Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Related posts:

• Man Quiche
• Hash Brown Quiche
• Stuffed Winter Squash
• Chicken Pot Pie
• Clam & Corn Chowdah!

Serves: 6   Prep time:  30 minutes  Cook time: 15 minutes

1 ¾ c  All Purpose Flour

3  1/2 t  Baking Powder

¾ t        Kosher salt

3/4 t     cinnamon

1/2 t     all spice

1/2 t    ground nutmeg

3 T         Granulated sugar

1 1/2  c  Milk

1 large    Egg

1 t            Real Vanilla Extract

3/4 can real pumpkin puree

In a medium size bowl combine the dry ingredients.  Make a well in the center and add in the egg, milk, and vanilla extract.  Mix until smooth.

Fold in pumpkin puree being sure not to overmix, this will toughen the pancakes.  Let your batter rest for 15 minutes before you cook them.

Preheat your frying pan to medium heat.  You’ll know it’s hot enough when a drop of water skips along the surface.  Melt a bit of butter on the pan.  Using a ladle drop about 1/3 cup batter onto your buttered pan for each pancake.  When you see bubbles all over the top of the pancake, it’s time to flip.  Flip only once and don’t press down on your pancake or they won’t be light and fluffy.  When the second side is browned pull them off and keep them warm under some tinfoil on a plate.

Top with butter and syrup or sprinkle with powdered sugar.  The kids will devour these!  Mine do!

Related posts:

• Chocolate Chip Pancakes
• Dutch Babies
• Chocolate Gooey Butter Cake
• Stuffed Winter Squash
• Peanut butter surprise sugar cookies

Serves: 6   Prep time: 20 minutes  Cook time:  1 hr 5 minutes

1 package (about 3 cups) shredded hash browns

1 T extra virgin olive oil

3 T butter

4  eggs, beaten

1 cup half-and-half

½ polska kielbasa link sliced

½ cup scallions, diced

½ cup sliced mushrooms

1 cup shredded cheddar

½ t paprika

S&P

Preheat oven to 450 degrees F.  Heat a large skillet over medium high heat.  Add in your sliced kielbasa and cook until browned, about 5 minutes.  Remove kielbasa with a slotted spoon and place allow to cool on a plate.  In the same pan add in the olive oil and butter.  Once the butter has melted, add in your hash brows.  Toss to coat well with butter mixture and season with paprika and salt & pepper.

Grab a 9 inch pie plate and pour in the potato mixture  Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, kielbasa, scallions,  mushrooms, cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven.  Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Tasty Tidbit:  Feel free to add lots of yummy veggie mixins to this one.  Try chopped broccoli or even spinach.  Delicious!

Related posts:

• Man Quiche
• Hoggies in a Sleeping Bag
• Upside Down Pizza
• Chicken Pot Pie
• Franks n’ Beans

Serves: 6   Prep time: 20 minutes  Cook time:  1 hr 5 minutes

1 package (about 3 cups) southwestern style shredded hash browns

1 T extra virgin olive oil

3 T butter

4  eggs, beaten

1 cup half-and-half

1 lb bulk sweet italian sausage, or just remove casing from link sausage

1 medium onion, diced

1/2 lb diced asparagus

1 cup shredded cheddar cheese

S&P

Preheat oven to 450 degrees F.  Heat a large skillet over medium high heat.  Add in your bulk sausage and cook until browned, about 9 minutes.  Remove sausage with a slotted spoon and place allow to cool on a plate.  In the same pan add in the olive oil and butter.  Once the butter has melted, add in your seasoned hash brows.  Toss to coat well with butter mixture and season with S&P.

Grab a 9 inch pie plate and pour in the potato mixture.  Or if you’re moving cross country and you’re already packed your pie plates, then just use the skillet you browned your sausage in!  Press them into the bottom and up the sides to form a crust. Bake until golden brown and just starting to crisp, about 25 mintues.

Meanwhile, in a large mixing bowl, combine the eggs, half & half, cooked sausage, onions, asparagus, and cheese, and season with salt and pepper. When your hash brown crust is ready ladle the egg mixture over the crust and return it to the oven.  Drop the temperature to 350 degrees and bake for 40-45 minutes until golden and puffy.

Related posts:

• Stuffed Winter Squash
• Chicken Pot Pie
• Bacon, Potato, and Onion Torte
• Clam & Corn Chowdah!
• Breakfast Quesadilla

Serves:  12 (but if my hubs is involved then it serves 1)

Prep time: 10 minutes  Cook time: 50 minutes

Butter, for greasing pan, plus 2 sticks butter, melted and divided

1 package store bought chocolate cake mix

3 eggs

1 8 oz package cream cheese, softened

3 T cocoa powder

1 16 oz box powdered sugar

1 t vanilla extract

1 cup chopped pecans

Preheat oven to 350 degrees F.

Lightly grease a 13 x9 inch baking pan. In a large bowl, combine the cake mix, 1 egg, and 1^st stick of melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder.Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining stick of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Let cake partially cool on a wire rack before cutting into pieces.

Related posts:

• Chocolate Chip Pancakes
• Peanut butter surprise sugar cookies
• Dutch Babies
• Cheesy Pear Tart
• Stuffed Winter Squash

Serves 4  Prep Time: 5 minutes  Cook Time: 10 minutes

½ t minced fresh garlic

½ t minced fresh thyme leaves

½ t minced fresh rosemary leaves

½ t minced fresh oregano leaves

2 T minced fresh parsley

2 T freshly grated Parmesan

8 extra-large eggs

4 T heavy cream

2 T unsalted butter

S&P

Whole Wheat Toast for dipping

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, oregano, parsley and Parmesan and set aside. Carefully crack 2 eggs into each of 4 small bowls or teacups without breaking the yolks.  You aren’t going to bake them in these, you just want to have them ready to go.

Place 4 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 2 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to cool a bit and serve hot with toasted bread.

Related posts:

• Eggs in a basket
• Creamy Country Chicken
• Turkey Saltimbocca
• Stuffed Winter Squash
• Fitz Family Taco Night

Serves: 4  Prep Time: 2 minutes Cook Time:  5 minutes

4 slices whole wheat bread

1 1/2 T softened butter (or you can use margarine)

4 eggs

2 T parmesan cheese

S&P

cooking spray

Heat a large skillet over medium heat.  Butter each slice of bread on one side.  Using a cookie cutter cut a shape (you can get creative here and use fun shapes if you like) in the center of each piece of bread, this is where your egg will go.

Spray your pan with a bit of cooking spray.  Place two slices at a time into the pan with the top (the cut out piece) next to it.  Crack an egg into the hole in each slice of bread.  Sprinkle with cheese and salt and pepper.  Turn the heat down to low and cover with a piece of foil.  I let mine go about 4-5 minutes but cook to your desired doneness.  You can also flip your bread and cook on both sides but we like our sunny side up.

Remove from pan and place on a plate and enjoy!

Related posts:

• Italian Cheeseburger Macaroni
• Bacon, Potato, and Onion Torte
• Cheesy Macaroni Surprise
• Turkey Saltimbocca
• Hoggies in a Sleeping Bag

½ cup        Butter room temperature
2/3 cup     Brown sugar, packed
1 t               Baking soda
¾ t             Baking powder
2 eggs        Beaten
1 cup         All purpose flour
¾ cup       Whole wheat flour
3 cups       Multi grain cereal
¾ cup       Dried blueberries cranberries,
and raisins mix

Cooking Instructions

Preheat oven to 350 degrees. In the bowl of an electric mixer beat butter, sugar, and baking soda until combined. Add in eggs and beat until mixed. Add in flours and beat until smooth.

Mix in cereal and dried fruit with a wooden spoon. With your hands form batter into large golf ball sized balls and place on a greased cookie sheet. Press down on each ball with a spoon to flatten it slightly. Place cookies in the oven and bake for 12 – 15 minutes. Let stand 1 minute then transfer to cooling rack. Enjoy these warm with a glass of milk.

No related posts.