Butter Dips

This dish was a favorite for breakfast in my house. It's basically a biscuit dough that you cut into strips instead of rounds and bake in--you guessed it--butter (yum)! They come out nice and crispy. I like to dip them in my fried egg yolk till it's gone and then eat the rest with jam. In Matthew's family they had the same recipe but ate them like bread sticks to go with dinner, so you can choose what you like. Bottom line is they are good.

1/3 c butter or margarine

2 1/4 c sifted flour

1 T sugar

4 t baking powder

1 t salt

1 c milk

Preheat oven to 450 degrees. Cut up butter into pieces and put in 9x13; put pan in oven to melt butter.

Sift dry ingredients into bowl. Add milk. Stir slowly with a fork until dough just clings together. Turn dough out onto a well floured board. Knead lightly 10 times. Roll out into a rectangle just a little less than 1/2 inch thick. Cut in half lengthwise, then into strips.

The butter should be melted by now so remove pan from oven. Dip each strip in butter, coating all sides and line up in pan. Bake 18 mins or until browned.

Breakfast Casserole

This is another great recipe from Holly.

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
chopped green peppers
sliced mushrooms
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional

In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.

In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.

Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.

Cut into squares. Serve with salsa, if desired.

Baked Oatmeal

This is stolen from Rad Recipes but it's so good I have to make it part of my collection. You have to refrigerate it over night so don't forget! It is awesome with fresh peaches but I also like frozen raspberries if peaches aren't in season. I've also tried it with some substitutions to lower the calorie content (from ~670/serving to ~360/serving). They are in parenthesis. If you do this the texture will be the same but it won't be a sweet so you'll have to adjust the sugar to your taste.

1 C. oil (1 c applesauce)
2 tsp. salt
1 C sugar (1/2 c sugar)
1 C packed brown sugar (1/2 c brown sugar)
1 TBS + 1 tsp. baking powder
4 eggs
2 tsp. cinnamon
1/2 tsp. nutmeg
5 C. REGULAR oats
2 C. milk*

Mix oil, salt ,sugars, baking powder, eggs, cinnamon, nutmeg and oats together until well blended. Slowly add milk and continue mixing until well incorporated. Grease a 9 by 13 pan with spray. Pour mixture into pan, cover and refrigerate overnight.

Uncover in the morning and bake at 350 degrees for 30-45 minutes or until firm and golden brown. Serve with peaches (fresh is the best but canned will do) and cream* (I use whatever I have on hand milk, 1/2 & 1/2 or the best is cream). You will have a different consistency if the oatmeal does not sit overnight. Enjoy!

*Use low fat milk

Potato and Red-Pepper Frittata,

1 Tbsp olive oil

1/2 medium onion, thinly sliced

1 red bell pepper, ribbed, seeded and thinly sliced in strips

2 russet potatoes, peeled and cut into thin slices

salt and pepper

8 large eggs

2 tsp chopped fresh rosemary (dried works too)

Preheat oven to 400 degrees. In an 8" ovenproof skillet, heat 1 tsp oil over med heat. Add onion and bell pepper and cook stirring occasionally until onion is lightly browned, about 5 mins. Transfer to a bowl; set aside.

Heat remaining 2 teaspoons of oil in skillet. Add potatoes; season generously with salt and pepper. Cook over medium heat, tossing often, until potatoes are tender and lightly browned, about 10 mins. Transfer potatoes to bowl with onion mixture; toss to combine. Return mixture to skillet; flatten with a spatula.

In large bowl, beat eggs with rosemary, 1/2 tsp salt and 1/8 tsp pepper. Pour over potatoe mixture; tilt pan to distribute evenly. Bake until set, 15-20 mins. Cut into wedges and serve.

Wheat Walnut Muffins

These don't sound like much but they are moist and yummy, especially with some jam or butter. The recipe is courtesy of my old SASCM pal, Alicia Sleight.

1 c flour

1/2 tsp salt

4 tsp baking powder

1/2 c brown sugar

1 c whole wheat flour (you can substitute oats for part of this too)

1 c milk

1/2 c chopped walnuts

2 beaten eggs

1/3 c oil

Stir everything together. Bake 15 mins at 425 degrees.

Baked Rice Pudding

This is one of my favs. I like to double it (use a 9x13 pan) and eat it for breakfast for several days--yum!

3 eggs, beaten

1 1/2 c milk

1/3 c sugar

1 tsp vanilla

1 c cooked rice

Beat first four ingredients, but do not make foamy. Stir in cooked rice. Pour into 1.5 qt baking dish. Sprinkle cinnamon or nutmeg on top. Place baking dish in a larger dish and fill larger dish with 1 inch of boiling water. Bake for 45-55 mins at 325 degrees or until a knife inserted near the center comes out clean.

Blueberrry-Pecan Pancake Mix

Makes 2 1/2 cups dry mix, enough for 16 pancakes.

1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted (see Tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.