Apple Crisp- Ashley Anwiler (Taste of Home)

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups chopped peeled apples
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Preheat oven to 350°. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples.

In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.

Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

Miller Girls Coffee Cake - Katherine and Christy Miller

1/2 c soft margarine
1 c sugar
2 eggs
1 c sour cream
1 can blueberry pie filling

Dry ingredients:
2 c flour
1/2 tsp salt
1 1/2 tsp baking powder
1tsp vanilla
1/2 tsp baking soda

Topping:
1/4 c butter
1/2 c sugar
1/2 c flour
1/2 c pecans (optional)
1 tsp cinnamon
Mix til crumbly

Preheat oven to 350. Cream margarine and sugar in mixer, add eggs and sour cream, then dry ingredients. Pour 1/2 batter into greased 9x13 baking pan, then blueberry pie filling, then remainder on top. Add topping (spread over top) and bake 40-50 minutes.

Omelet Cups - Eric Anwiler (Martha Stewart)

• 5 tsp butter (divided)
• 4 cups frozen hash browns (1 lb) (thawed)
• 2 egg whites 
• 1/2 small red onion (diced small)
• 1 small red pepper (stemmed, seeded, diced small)
• 4 oz ham steak (diced small)
• 3 oz cheddar cheese, grated (3/4 c)
• 6 large eggs
• Salt and Pepper

Step 1

• Preheat oven to 475 
• Coat 6 nonstick jumbo muffin cups with 1/2 tsp butter. 
• In a large microwave safe bowl, melt 4 tsp butter. 
•  Add hash browns and 2 egg whites. 
• Season with salt and pepper and mix thoroughly. 
• Place 1/2 c mixture into each muffin cup, firmly pressing into bottom and up side of each cup. 
• Bake 15 minutes. 

 Step 2

• Meanwhile, in a small nonstick skillet, melt 1/2 tsp butter over medium. 
• Add red onion, red bell pepper and ham steak.
• Cook, stirring occasionally, until onion is softened, about 7 minutes. 
• Season with salt and pepper. 

 Step 3

• Divide vegetable mixture evenly among cups and top with cheese. 
• Bake 2 minutes. 
• Remove from oven and crack 1 egg into each cup. 
• Season with salt and pepper and bake until whites are set, but yolks are still runny (8-10 minutes)
• With a small offset spatula, remove cups from pan and serve immediately. 

Serves 6

Baked Oatmeal - Andrea Kurtz (Kitchen Nostalgia)

• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract (I usually add more, probably a tablespoon, but I don't measure it.)
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 1.5 cups (3 large) mashed bananas
• 2.5 cups old fashioned oats
• 8 ounces frozen blueberries
• I also add a healthy amount of cinnamon and sometimes a little apple pie spice or cardamon to mix it up.
• Sometimes I add a handful of chocolate chips.

Instructions

1. In a large bowl, combine eggs, sugar, vanilla, salt, and baking powder. Stir in milk, mashed bananas and oats.
2. Add frozen blueberries (do NOT thaw blueberries or the mixture will turn purple) and immediately pour into a greased 8×8 inch baking dish. Bake in the 375 F preheated oven for about 1 hr.
3. Serve warm or cold. If well covered, baked oatmeal will keep in the fridge for one week.

Serves 6

Pizza Omelet - Jeff Clutter

• 2/3 cup carton egg whites (make sure ingredients only include egg whites)
• 1/4 cup Mozzarella or Italian cheese blend
• 4 slices deli ham, diced (I use Hormel Natural Choice smoked ham, no added hormones or nitrates)
• 8 slices pepperoni, diced (Use Hormel pepperonis, either turkey , 50% less sodium regular pepperonis, or 25% less fat regular pepperoni)
• 1/5 cup chopped green peppers
• 1/4 cup pizza sauce (optional, but basically what gives it that pizza taste)

1. Add diced peppers, pepperonis, and ham to small skillet. Cook them about 5 minutes on medium and remove.
2. Add egg whites to skillet (still on medium heat). Do not stir, and let the egg set (i.e. wait until egg whites are no longer liquid).
3. Add cooked peppers/pepperoni/ham mix and cheese to skillet, and flip one side of egg onto the other, forming an omelet
4. Let omelet cook on one side for 30 seconds before flipping and repeating (or, until cheese melts inside omelet)
5. Remove omelet from skillet and add pizza sauce. Enjoy.

1 serving = 340 calories Estimated macros: Fat - 16,7g; Carbs - 9.5g; Protein - 35.8g

Liege Waffles - Eric Anwiler

2 cups flour

1 cup pearl sugar
1 cup melted butter
3 eggs - room temperature

1 (1/4 ounce) package yeast

1/3 cup warm water (approx 105 degrees)

1 1/2 tablespoons sugar or vanilla sugar
1/8 teaspoon salt

Warm water in microwave for approx 30 seconds and mix in yeast, regular or vanilla sugar and salt. Let the yeast develop for 15 minutes. Meanwhile, melt the butter, but be careful not to burn it (slice butter in small strips and heat for about 45 seconds or less to melt).



Take a large bowl and put in the flour, make a hole in the middle, pour in the yeast mixture. Add eggs and melted butter and knead until you get nice and even dough. Let it rest so the yeast does it's magic and the dough doubles (approx an hour).



Now take pearl sugar and gently mix it in.



Again, let it rest for 15 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.



Pour the waffle dough into the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.

Potato Leek Frittata - Eric Anwiler (Martha Stewart)

1 tbl EVOO
1 leek (white and light green parts only) halved lengthwise, rinsed well and thinly sliced (1 cup) or 1/2 white onion
2 c cooked, cubed, peeled potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 c part skim ricotta or cheddar

Preheat oven to 425. In a 10 in ovenproof nonstick skillet, heat oil over medium high, add leek and potato, and season with salt and pepper. Cook until leek is transparent, about 5 minutes. Add eggs and cheese, season with salt and pepper and stir to combine. Cook undisturbed until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10-13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

French Toast Casserole - Eric Anwiler

1.5 sticks melted butter
1 cup brown sugar
1 tbs cinnamon
1 cup coarsely chopped pecans
12 slices of bread, broken apart
6 eggs
1.5 cups milk
Mix first four ingredients in bottom of 13x9 pan and top with bread. Beat eggs and milk together and pour over bread. Let set in refrigerator overnight or for at least four hours. Bake at 350 for 40-60 minutes or until center is set.

Coffee Cake - Betty Deane

1 1/2 c flour
2 1/2 tsp baking powder
1/2 tsp salt
1 egg
 3/4 c sugar
1/3 c margarine, melted
1/2 c milk
1 tsp vanilla

Preheat oven to 375 and grease an 8x8 baking pan. Beat egg until frothy, then beat in sugar and margarine until well combined. Add milk and vanilla. With wooden spoon, beat in flour, baking powder and salt until well combined. Pour into pan and sprinkle with topping. Bake for 25-30 minutes.

Topping:
1/2 c sugar
1/4 c flour
1/2 c soft margarine
1 tsp cinnamon
Mix topping with fork until crumbly.

Swedish Pancakes - Bea Anwiler

6 eggs
1/4 cup sugar
1/4 cup oil
1 cup milk
2 cups flour until desired consistency

Heat skillet or griddle to a medium temperature. Spray oil on skillet and pour about 1 tablespoon of batter, rotating skillet to spread batter out evenly. (Pancake will be thin.) Lightly brown the pancake on one side, flip and repeat. Remove from skillet, lightly butter and sprinkle with cinnamon sugar. Roll pancake and serve with syrup. Repeat with remaining batter.

Breakfast Casserole - Amy Clutter

1 package (12) ounces Johnsonville Breakfast Sausage Links
6 English muffins, cut into 1-in. cubes
1/4 cup butter, melted
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cups bacon bits

Cook sausage according to package directions.  Cool slightly and cut into 1/4 inch slices. Place English muffin cubes in a greased 13in. x 9in. baking dish and drizzle with butter.  Layer with sausage, cheese, onion and red pepper.  In a large bowl, combine the eggs, milk, salt and pepper.  Pour over cheese.  Sprinkle with bacon.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Uncover and bake at 350 degres for 45-50 minutes or until a knife inserted into the center comes out clean.  Let stand 5 minutes. 

Makes 12 servings

Green Chili Cheese Pie - Betty Deane

1 small can green chili peppers.
16 oz monterey jack cheese
6 eggs
Garnish (cheese, refried beans or salsa)

Preheat oven to 350 and grease a 9in pie pan. Remove seeds from peppers and flatten on bottom of dish. Shred cheese over peppers. Whip eggs and pour over cheese mixture. Bake until brown and garnish.