Carrot Cake Pancakes

A friend of mine recommended following Diane Morrisey on Instagram when I saw her making these pancakes for her family. They are amazing! I think you will all love them!

Carrot Cake Pancakes
2 cups flour (she does one cup all purpose and one cup whole wheat)
1/4 cup wheat germ (optional)
3 Tablespoons sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 eggs
2 cups buttermilk (just add 1 tsp lemon juice per cup of milk and let it sit for a bit)
1 teaspoon vanilla
2 cups shredded carrots
1/2 cup chopped walnuts (optional)

Mix dry ingredients together, then stir in wet ingredients, including carrots. Don't overmix. Let sit for 10 minutes, then cook on skillet.

Cream Cheese Syrup
4 oz. cream cheese
4 Tablespoons powdered sugar
5 Tablespoons milk
1 Tablespoon maple syrup

Best cream cheese until smooth. Add in other ingredients. Add more milk if you want it thinner.

Tater tot Breakfast Casserole

INGREDIENTS:

2 lb hot breakfast sausage

• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

 Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. Bake uncovered for 60 - 70 minutes, or until eggs are set.
*usually takes 2 hours to bake
- Emmy’s college recipe

Scones and Clotted Cream

Scones:
3 cups flour
1/2 cup sugar
5 tsp. baking powder
1/2 tsp. salt
3/4 cup butter
1 egg, beaten
1 cup milk
Preheat oven to 400 degrees. Grease baking sheet, or spray with nonstick cooking spray.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Knead dough on a lightly floured surface. Split into two parts. Roll out one part into a large circle to 1/2 inch thickness. Cut like a pizza into eight parts. Move to baking sheet and repeat with other dough section.
Bake 15 minutes, or until golden brown.
Top with clotted cream and jam.

Clotted Cream:

4 oz. mascarpone

1 c. heavy whipping cream

1 tsp. vanilla

2 tbsp. sugar

Put all ingredients into a mixing bowl and beat until it looks like whipped cream and holds its shape (about five minutes or so). Use right away or cover and refrigerate until serving time.

Submitted by: Gina

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups sugar

1 (16 ounce) can pumpkin

1 teaspoon vanilla extract

1/4 cup vegetable oil 

1 cup applesauce

3 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon salt

12 ounces semi-sweet chocolate chips     (Regular or mini)

Directions:

1. In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

2. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

3. Fill greased or paper-lined muffin cups 3/4 full.

4. Bake at 400 F for 16-20 minutes.

Submitted by:  Gina

Easy Overnight Baked Breakfast

Ingredients:

8 Oz. French bread, cut into 3/4-inch cubes (about 6 cups)
1 Lb. sausage, cooked and drained
3 Cups frozen chopped spinach, thawed and well drained
1 1/2 Cups shredded Cheddar cheese, divided
1 Cup shredded Swiss cheese, divided
1/4 Cup sliced green onions
8 Eggs
4 Cups half-and-half
1 Tsp. salt
1/2 Tsp. garlic pepper
1/4 Tsp. cayenne pepper

Directions:

Place bread, sausage, spinach, 1 cup Cheddar cheese, 1/2 cup Swiss cheese and green onions in lightly greased 13-x9-inch baking dish. Mix lightly.

Blend eggs, half-and-half, salt, garlic pepper and cayenne in medium bowl. Pour evenly over bread mixture. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 325°F. Uncover; sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup Swiss cheese over casserole. Bake 55 minutes to 1 hour, 10 minutes or until puffed and golden and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Submitted by: Mandy Coleman
* This is the casserole we had at the reunion! :)

Cinnabon Rolls

Yes, these are like the Cinnabon rolls from their store.  They do take a while to make, but are very sweet and yummy.
Rolls:
1/2 cup warm water
2 packages dry yeast
2 Tbsp. sugar
3.5-oz. package vanilla pudding mix
1/2 cup margarine--melted
2 eggs
1 tsp. salt
6 cups flour

Cream Cheese Frosting:
8 oz. cream cheese
1/2 cup margarine
1 tsp. vanilla
3 cups powdered sugar
1 Tbsp. milk
To make frosting, mix all ingredients until smooth.

In a bowl, combine water, yeast, and sugar.  Stir until dissolved.  Set aside.
In large bowl, take pudding mix and prepare according to package directions.  Add margarine, eggs, and salt.  Mix well.  Then add yeast mixtures.  Blend.
Gradually add flour; knead until smooth.  Place in a greased bowl.  Cover and let rise until doubled.  Punch down dough and let rise again. 
Then roll out on floured surgace to 34" x 21" size.  Take 1 cup soft butter and spread over surface.  In bowl, mix 2 cups brown sugar and 4 tsp. cinnamon.  Sprinkle over top.  Roll up very tightly.  With knife, put a notch ever 2 inches.  Cut with thread or knife.
Place on lightly greased cookie sheet 2 inches apart.  Take hand and lightly press down on each roll.  Cover and let rise until double again.  Bake at 350° for 15-20 minutes.  Remove when they start to turn golden.  DO NOT OVERBAKE. 
Frost warm rolls with cream cheese frosting.
Makes about 20 very large rolls.
Submitted by: Gina

Cheese Pie (Quiche)

One pie crust
3 beaten eggs
1 1/2 cup evaporated milk
1/4 cup sliced green onion
dash ground nutmeg
1 Tbsp. flour
6 slices bacon, cooked and crumbled
1/4 tsp. salt
1/8 tsp. pepper
1 1/2 cups shredded Swiss cheese
Place pie crust into pie pan.  Put bacon and green onion in pie crust.  Toss flour into cheese and add to pie crust.  Mix eggs, milk, and spices.  Add to pie and bake at 350° for 35-40 minutes or until knife comes out clean.  Let stand 10 minutes.
Submitted by: Nana

Pumpkin Waffles

2 cups flour
2 Tbsp. brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1 1/2 cups milk
1 cup canned pumpkin
2 egg whites
2 Tbs. oil
Mix flour, sugar, baking powder, salt, and pumpkin pie spice.  Make a well in the center.  Mix the other ingredients and add all at once to the dry; mix well.  Cook in waffle maker.
This is one of our favorite fall dishes!
Submitted by: Gina

Carmel Bubble Rolls

My mom always make "monkey bread" for Christmas morning, but we have been using this recipe instead for several years now.  It is so easy because you prepare it the night before and bake it in the morning.  And it tastes super yummy as well!
1 package (1 dozen) frozen dough balls
1 small package cook and serve (not instan!) butterscotch pudding **I have used vanilla in place of butterscotch when I couldn't find butterscotch.  It's a bit sweeter, but works fine.  Just make sure it is the cook and serve kind.
1/4 cup chopped pecans, optional
1 stick butter/margarine, melted
1/2 cup brown sugar
2 tsp. cinnamon
Place frozen dough balls in greased bundt pan.  Pour melted butter/margarine over rolls.  Combine remaining ingredients and sprinkle over rolls.  Cover with cloth and let rise overnight.  Bake at 325° for 20-30 minutes.  Turn onto plate while still warm.  (If you wait until they cool, they will stick to your pan, so I just turn it onto the plate right after I take it out of the oven.)
Submitted by: Gina

Breakfast Casserole (Body For Life Style)

We all love the sausagey, buttery warmness of breakfast casseroles, but this is a healthy way to cook it, pretty much way different but sooo yummy.

12 eggs
1 C non-fat Greek yogurt (i think i used fat i don't know)
1/2 C skim milk (powdered works too)
8 slices turkey bacon cooked & crumbled (sure reg bacon would add that greasy factor)
1 C chicken breast, cooked & crumbled
1 1/2 C tomatoes diced (we only eat Roma)
1/2 C spinach, chopped
2 avocados, diced
1/2 C "non-fat" shredded cheese of your choice
1 TBSP green onions, chopped
S & P to taste

preheat 350. beat eggs in bowl and whisk in yogurt and milk.  pour egg mixture into 9x13 sprayed with cooking spray. add turkey bacon chicken tomatoes spinach avocados and cheese on top, sprinkle with the green onion and season w/ S &P. bake 25 min or until cooked. Well everyone knows how these things are suppose to look when they are cooked right?

Hope you enjoy it as much as we did.

Posted by: Colleen

Breakfast Quiche

8 slices white bread
2 lb. Jimmy Dean sausage
9 eggs
1 c. milk
¾ tsp. Mustard
2 c. grated cheddar cheese
1 can cream of mushroom soup
1 small can evaporated milk
Remove crust and cube bread slices. Place in 9x13 pan. Cook and drain sausage; sprinkle over bread. Beat together eggs, 1 cup milk, and mustard. Pour over bread and sausage mixture. Sprinkle grated cheese over all. Cover with foil and refrigerate overnight. Mix soup and canned (not quite all) milk. Spread over mixture in pan. Bake at 325* for 1 ½ hours. Cool 10 minutes before serving.

Coleman Recipe Book 2006,
Submitted by Sharlyn

Fruit Soup

Bring to a boil and cook until clear:
2 c. water
½ to ¾ c. sugar
7 Tbsp. Instant tapioca
Add:
1 (12 oz.) can frozen orange juice
5 c. water(use juice of fruit and add water to make 5 cups)
1 qt. drained peaches
2 cans mandarin oranges
4 sliced bananas
2 c. strawberries
You can add any other fruits you want (we like pears, grapefruit and fruit cocktail)

Coleman Recipe Book 2006,
Submitted by Sharlyn

Sausage Gravy

Brown sausage. Add 2 T-1/4 cup flour, mix well. Add 1 or 2 cans evaporated milk, and regular milk until desired amount. Sprinkle with black pepper. Simmer and stir often for 10 minutes. Serve over biscuits.

Coleman Recipe Book 2006,
Submitted by Nana

Crustless Mushroom Quiche

2 cups sliced mushrooms
1 onion - diced
2 cups chopped frozen spinach - thawed and drained
8 egg whites
2 cups milk
1/4 cup parmesan cheese
2 cups Swiss cheese (approximately 1/2 lb)
1 tsp. nutmeg
salt & pepper to taste

Heat skillet on medium heat. Sauté onion and mushrooms in 2 T. butter for approximately four minutes. Add spinach and continue to cook for 2-3 minutes longer. In a medium bowl, combine remaining ingredients and whisk together. Add ingredients from skillet to bowl and mix. Pour into a greased 9x13 dish and bake for 45 minutes at 350.

Coleman Recipe Book 2006,
Submitted by Mandy

Crepes

1 cup flour
3 eggs
1 cup milk
1 tsp. vanilla
Mixture must be thin. Beat 3 minutes with mixer. Heat frying pan with 1/2 tsp. butter. Pour in 1/2 cup at a time. Brown; flip and serve with jellies, syrup, fruit, Nutella, or whipped cream. Fold in half; sprinkle with sugar.

Coleman Recipe Book 2006,
Submitted by Gina

Coffee Cake

1/4 cup salad oil
1 beaten egg
1/2 cup milk
1 1/2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
Spicy Topping (Combine 1/4 cup brown sugar, 1 Tbsp. melted butter/margarine, 1 Tbsp. flour, 1 tsp. ground cinnamon, and 1/2 cup broken nuts(optional)Combine salad oil, egg, and milk. Sift together dry ingredients; add to milk mixture; mix well. Pour into greased 9x9x2-inch pan. Sprinkle with Spicy Topping. Bake at 375 about 20 minutes.

Coleman Recipe Book 2006,
Submitted by Gina

Blueberry Muffins

2 cups flour
1 cup plus 1 Tbs. sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 egg
1 tsp vanilla
1/2 cup butter or margarine, melted and cooled
2 cups fresh or thawed, drained frozen blueberries
1/2 cup walnut pieces (opt.)

Preheat to 400. In a large bowl, stir together flour, 1 cup sugar, baking powder, and salt. In another bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup blueberries and stir into batter with a few quick strokes. Stir in remaining blueberries and walnuts (if desired). Spoon batter into prepared muffin cups and sprinkle with the remaining 1 T. sugar. Bake 15-20 minutes, or until cake tester comes out clean. Cool 5 minutes before removing muffins from cups, finish cooling on rack. I've used half blueberries and half raspberries and it's delicious!

Coleman Recipe Book 2006,
Submitted by Cynthia