breakfast

Pull Apart Caramel Rolls

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  • Two small tubes Pillsbury Biscuits or one tube of "Grands Homestyle"
  • One-third cup white sugar
  • One-third cup brown sugar
  • Three-fourths stick butter (6 T)
  • Two-thirds cup vanilla ice cream

Mix white and brown sugar, butter, and ice cream. Boil until sugar is dissolved, set aside.

Pull apart biscuits (in half if using small tubes and quarters if using Grands) and roll in a cinnamon and sugar mixture. (about one-fourth cup sugar and 1 T cinnamon mixed together) Put pieces in buttered cake pan and pour caramel mixture over biscuits. Bake at 350 degrees for 15 -20 minutes. YUM.

Overnight Egg-Sausage Bake

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My recipe this week is from our son-in-law, Jerry. On Christmas Day he baked this for us and it is delicious! He prepared it the night before and refrigerated it overnight. This serves 5-6 people.

Overnight Egg-Sausage Bake

  • 1 cup Original Bisquick mix
  • 1 cup shredded cheddar cheese
  • 2 cups milk
  • 1 tsp ground mustard
  • One-half teaspoon dried oregano leaves
  • 6 eggs, slightly beaten
  • 1 pound bulk pork sausage, cooked and drained. He used Jimmy Dean Sage sausage.

In a small fry pan, fry together 2 cups of chunked cooked potatoes with chopped onions, salt and pepper. Amount of onions can be determined by your own like or dislike of onions.

Mix all ingredients together in a large bowl. Cover and refrigerate at least 8 hours but no longer than 24 hours. Grease a 2-quart casserole and pour mixture into the casserole. Bake uncovered about 1 hour in a pre-heated 350° oven or until knife inserted in center comes out clean.

Crème Brule French Toast

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Crème Brule French Toast

  • One-half cup (1 stick) butter
  • 1 cup brown sugar
  • 2 T corn syrup
  • 5 eggs – x large or jumbo
  • 1 and one-half cup half ‘n half (cream/milk)
  • 1 tsp. vanilla extract
  • One-eighth tsp. salt
  • 1 loaf French bread

Heat butter, brown sugar and corn syrup in sauce pan until butter melts and the mixture is smooth, stirring constantly. Pour into 9” x 13” baking dish (cake pan).

Cut bread in 1” thick slices. Trim off crusts if desired but it works OK to leave them on. Arrange bread in prepared baking dish, cutting some bread into pieces so entire bottom surface is covered.

Beat eggs, half ‘n half, vanilla and salt in a bowl with a whisk. Pour over bread. Cover and chill overnight (8-12 hours). Remove from refrigerator, uncover and let come to room temperature. Bake at 350° in middle rack for 40 minutes or until it is puffed up and edges are golden brown.

Maple and Brown Sugar Oatmeal Mix

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Maple & Brown Sugar Oatmeal Mix

Mix all of these together and store in an air-tight container. This will last up to 6 months, but you will eat it all before then!

  • 1/3 cup packed dark brown sugar
  • 1/2 cup confectioner’s sugar (not the regular white sugar but powdered sugar)
  • 1/2 cup non-dairy powdered coffee creamer
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt

For your individual batch of instant oatmeal:

  • 2/3 cup quick-cooking oats
  • 2 Tablespoons (adjust to your taste) of oatmeal topping mix
  • 1/3 to 1/2 cups of boiling water

Put the oats and oatmeal topping mix in a bowl and add boiling water to the consistency you want. Stir and let set for a minute, longer if the oats are not soft enough for you.
Top with milk and more brown sugar, if desired! Some people add a bit of butter, but I have never like that. Enjoy!