Friday, January 6, 2012

Breakfast Recipes


Most people do not eat breakfast....but personally, I've always loved breakfast most over the other meals since they are so good and are a great way to start your day {besides devotions with Jesus, of course! :)}. I've always loved the image of waking up in the morning to the smell of bacon frying, eggs being scrambled, cinnamon rolls in the oven, getting all big and puffy and I think of how the aromas, when mixed together result in a most lovely morning! I've always enjoyed my "chore" {although I can hardly call it such} of making breakfast and the ability to make something refreshing and yummy for my family. It is a great way to show them that you care and today I've compiled a list of some of our family favorites. Do enjoy!
~Bethany

{P.S. I have recently opened my own Etsy shop! I've called it Hands That Bless and you can visit my little store HERE! If you apply this coupon code in the checkout, before paying then you can get 20% off your order! SAVE20}



Crock Pot French Toast
  • 1 loaf of sliced bread
  • 1 dozen eggs {12}
  • 2 teaspoons vanilla
  • 4 cups milk
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 cups brown sugar
  • 1/4 cup walnuts
Grease crock pot well, place bread inside. Whisk all the remaining ingredients in a bowl, pour on top of bread. cook on low for 6-8 hours. Enjoy!

Vanilla Pudding Cinnamon Rolls
{These take a bit of time and quite a few ingredients, but they are SO worth it!!!!}
Rolls:
  • 1/2 cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 3 1/2 oz. vanilla pudding
  • 1/2 cup butter or margarine, melted
  • 2 eggs
  • 1 teaspoon salt
  • 6 + cups all purpose flour
Filling:
  • 1 cup butter or margarine
  • 2 cups brown sugar
  • 4 teaspoons cinnamon
Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 3 cups powdered sugar
  • 2-3 tablespoons milk
Mix warm water, yeast and sugar well. In a large bowl prepare pudding according to the directions on box. Add butter, eggs and salt. Mix well then add yeast mixture and mix well. Gradually add flour, but don't over-flour the dough. Knead on a floured surface. Place on lightly greased bowl and cover with a towel and put in a dark place to let rise. Let rise until doubled in size. Roll out on floured surface into a large rectangle. Spread butter on top and then sprinkle evenly the brown sugar and cinnamon on top of that. Roll up very tightly starting with the long end to make a long roll. Using knife or dental floss {I've fond this work well if you slide it under the dough and then cross the string over the cut the roll, it seems to make a cleaner cut than the knife} cut the rolls out. Place on greased pan with edges and cover with a towel again. Let rise until doubled in size. Bake at 350 for 15-20 minutes {it may take longer, depending on the size you choose to make your rolls}. Mix all the frosting ingredients in a small bowl. Drizzle over the warm rolls and serve. Enjoy! Makes 24 LARGE rolls {You can cut the recipe in half if you don't need that many}

Monkey Bread
  • 4 cups flour 
  • 6 tablespoons baking powder 
  • 1 teaspoon salt
  • 2  cups margarine, divided 
  • 2 cups milk 
  • Cinnamon
  • Sugar 
  • One package cream cheese 
  • 1 cup brown sugar
In a large bowl combine flour, baking powder, and salt. Using a pastry blender or a fork “cut” in 1 cup of the margarine, until mixture resembles coarse crumbs. Stirring with fork add enough milk until dough leaves sides of the bowl and is moist, set bowl aside.  In a separate bowl mix about ½ cup sugar and a teaspoon cinnamon to make a cinnamon sugar mix. Melt ½ of the 1 cup of margarine that is remaining.  Break a small ball of dough and press with your hand to make a very small circle. In the middle of the dough, place a small amount of cream cheese and take the dough and pinch the sides so that your cream cheese will not melt out of your dough. Roll ball into a circle and roll into the margarine, then into the cinnamon sugar mix. Continue this until you use all your dough. Layer the balls in a greased bunt pan. In a sauce pan melt and bring to a boil the remaining ½ cup of margarine and brown sugar. Pour over the top of the dough balls in the bunt pan. Bake at 350 for about 30 minutes or until well done. Let cool for 10-15 minutes after you take it out of the oven, then immediately (but carefully, it will be hot!!!) flip over onto a large plate, be careful the sauce will be very hot! Enjoy!!!

Egg Casserole
  • 18 eggs 
  • Any kind of meat we have used lunch meat, turkey, pork chops, chicken, sausage etc 
  • Shredded cheese 
  • Seasonings 
  • Any kind of chopped vegetable; we usually use broccoli or spinach

In a greased 9x13 inch pan beat all the eggs. Add in very finely chopped meat and vegetables into the pan and mix well. Add any seasonings or your choice, salt, pepper etc. Sprinkle cheese over the top and bake at 350* for 30 minutes.  Note: We usually make this ahead of time and put plastic wrap over it and put it in the fridge then take it out of the fridge and remove the plastic wrap and bake. 

Muffins
  • 4 cups flour
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 2/3 cup oil
  • 2 eggs, beaten
Combine all dry ingredients well. In a separate bowl mix wet ingredients. Add to dry mixture and mix well. Fill greased muffin tins and bake at 400 for 20-25 minutes. Enjoy!

Pancakes
  • 2 eggs
  • 2 1/2 cups milk
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 4 teaspoons oil
  • 1/2 teaspoon vanilla
  • 2 1/2 cups flour
  • Smashed bananas, strawberries, chocolate chips, etc. {optional}
Mix everything in a bowl and pour on top hot griddle or pan. When bubbles appear and pop then flip over. Once done, butter and serve with syrup.

Healthy Waffles
  • 1 3/4 cups flour {we used oatmeal and ground it up in a blender to make a flour}
  • 1 tablespoons baking powder
  • 1/4 teaspoons salt
  • 4 eggs
  • 1 3/4 cups milk
  • 1/2 cups oil
  • 1 teaspoons vanilla
Mix all ingredients and cook in waffle iron. Enjoy with butter and syrup.

6 Words of Grace:

Anonymous said...

Hello, ladies!

Thank you for sharing these recipes, Bethany. My job is to make breakfast here at our home as well, but often times am out of very many creative, healthy ideas. The Crockpot French Toast looks fun to try, and the muffins recipe looks like it would be pretty easy to throw in any additives you want as extras. =)
Thanks again. God bless you both as you serve your families!

Liz

Emily said...

Mmmm... All of those sound really good. I'll have to try them. :)

I looked at your etsy shop. I love your rings! They're really pretty. :)
~Emily

Emily Ruth said...

These recipes sound delicious! I have a question about the French toast - how soggy does it get after being in the crock pot?

Bethany said...

Dear Emily Ruth,
Well to be honest it's been awhile since I made the Crock Pot French Toast. But I do remember it been quite soggy. It's more for people who enjoy softer foods but if your family doesn't like softer, soggier types of food, you might want to keep that in mind when trying the recipe out. Thanks!
Bethany

Emily Ruth said...

Thanks so much, Bethany!

Sanders said...

So fun! Some how I've never seen this blog! I'm so glad I found it. What a wonderful place you two have created here!

Love these recipes - I've been wanting to have some Monkey Bread! :O)

By the way - I make a similar French Toast recipe in the oven. You'd have to play with the ratios a bit - but mine always turns out rather firm - not really soggy at all - which makes for really yummy french toast with syrup. :o)

I put it together - eggs and everything - the night before and then pop it in the oven as soon as I get up. :O)

I'm looking forward to reading back through these articles!

Love,
Tiffany