Pappy's Crepes

Growing up, Pappy's crepes were always a special treat. Warm crepes topped with butter and sugar, we would scarf them down, we loved them! Pappy always told us that his "secret" was to use half milk and half water in the batter. He garnered tons of compliments even from the locals while he was living in France for his mission. Who am I to argue with that kind of success?

Pappy's Crepes

1/2 cup milk

1/2 cup water

2 large eggs

1/4 cup melted butter 'or' avacado oil 'or' melted coconut oil

1/4 tsp. salt

1 cup all-purpose flour

Place al ingredients in a blender. Cover and process until smooth. Scrape any dry spots of flour from the sides and process until smooth. For best results, let batter rest in the fridge for about 1 - 2 hours and up to 5 days. 'OR' You can cook the crepe batter without letting it rest and still have good results too.

Heat a 10-inch nonstick skillet over medium heat. Lightly grease skillet. Pour about 1/4 - 1/3 cup batter into heated pan and swirl until entire pan bottom is coated. Place pan back onto heat and cook a minute or two until crepe is set. Flip and cook the other side 60 - 90 seconds more.

Repeat with rest of the batter. Place cooked crepes on a plate or rack. Stack cooked crepes on top of each other as you cook them. Serve them warm, brushed with melted butter and sprinkled with sugar, or fill crepes as desired. The crepe batter can be kept in the fridge, covered, up to 5 days.

Sheet Pan Quiche

 Sheet Pan Quiche

2 1/4 cups flour

1 tsp. kosher salt

1 cup 'plus' 2 TBSP. shortening

1/2 - 3/4 cup cold water as needed

filling:

18 eggs

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 tsp. kosher salt

pepper to taste

1 1/2 lbs. bacon, cooked & crumbled

about 1 cup cooked sausage

3 oz. (3/4) cup provolone cheese, shredded

1 oz. (1/4 cup) pepperjack cheese, shredded

8 oz. (2 cups) sharp cheddar, shredded

Preheat oven to 375*F. Combine flour and salt in bowl. Cut in shortening until crumbly. Mix in just enough water till dough comes together. Roll out on floured surface until larger than sheet pan. Place dough into 13x18"-inch sheet pan. Trim and flute edges. Prick bottom of crust with fork. Bake for 20 min. Remove from oven.

Sprinkle bacon and sausage evenly over top crust. Sprinkle cheese over top all. In large bowl, whisk eggs, cream, milk, salt and pepper together. Pour evenly over top, making sure to cover all of the cheese. Bake @ 375*F for 25-35 min until done and no longer jiggly in center. Let sit 10 min. before slicing.

***You can use pie weights while blind baking the crust or you can chill the unbaked crust before baking to try and prevent it from shrinking.

Chicken Salad

This is the recipe I use most often when making chicken salad, it's always happily gobbled right up with gusto by all of us. This tastes delicious served on crackers for a simple snack or on rolls for more of a meal. The sour cream lightens up the heaviness of the mayonnaise, giving it a fresher taste.

Chicken Salad

4 cups cooked, shredded chicken
3/4 - 1 cup mayonnaise
3/4 - 1 cup sour cream
1 tsp. kosher salt
freshly ground pepper to taste
2 TBSP. lemon juice
1/2 - 1 cup sliced green onions, green tops only

In a large bowl, combine all ingredients and mix well. Chill for at least 1 hour to let flavors marry. Cover and chill any leftovers. Serve on crackers or on rolls.

Deviled Ham

This simple recipe is my favorite ham spread served on rolls or on bread for a sandwich.

Deviled Ham

1 1/2 lbs. minced ham
3/4 cup mayonnaise
1 TBSP. dijon mustard
1/4 tsp. hot sauce
1 TBSP. Worcestershire sauce
1/2 tsp. white vinegar

Mix all ingredients together in a large bowl. Mix well. Chill in fridge at least 1 hour to let flavors marry. Serve on rolls or bread for quick and delicious sandwiches. Cover and store any leftovers in the fridge.

Vegan Banana Muffins

This recipe is hugely popular with not only my Vegan eating daughter, but the rest of my kids as well. Simply delicious and a fantastic recipe to throw together, they never last long at my house. These are also fantastic if you stir some mini chocolate chips into the batter!

Vegan Banana Muffins

In a large bowl sift together:
 3 cups all-purpose flour
 1 cup sugar
 1/2 cup brown sugar
 2 tsp. ground cinnamon
 2 tsp. baking powder
 1 tsp. baking soda
 1 tsp. ground nutmeg
 1 tsp. salt
 Stir in:
 2 cups mashed, ripe bananas
 1/2 cup canola oil
 1/2 cup applesauce
 1 cup almond milk
 1 tsp. vanilla extract
 1/2 - 1 tsp. coconut extract (opt.)

Stir the wet ingredients into the dry just until combined. Grease 2 muffin tins or line with paper liners. Spoon batter into each cup, about a 1/2 cup of batter for each one. Bake @ 350* F for 30-35 minutes until the tops spring back when lightly touched. Let sit in pan 10 minutes, then remove to wire racks to cool.
Makes about 2 dozen muffins

Vegan Applesauce Waffles

A fantastic waffle recipe that uses regular pantry items to make delicious Vegan waffles. These freeze wonderfully and are also delicious when eaten right away. I have had to add a few really good Vegan recipes to my arsenal after one of my daughters began eating a Vegan diet, and this one was a favorite of hers.

Vegan Applesauce Waffles

1 cup all-purpose flour
1 TBSP. baking powder
pinch salt
1/2 cup applesauce
1/2 cup almond milk

Whisk everything together in a large bowl. the batter will be thick, but not dough-like. Add more liquid if needed to reach desired consistency. Grease a heated waffle iron. Use about 1/3 cupfuls of batter for each waffle. Cook as directed for your wffle iron. If eating right away, serve immediately. If freezing, cool waffles on wire racks, when completely cool, place in ziploc bag and freeze.
Makes about 4-6 waffles

Freezer Waffles

I love this recipe for making a big batch of waffles ahead of time, then tossing them into the freezer for the kids to grab and pop in the toaster in the mornings. They love them! But these are just as delicious if you make them to serve right away too. I also like to use half whole wheat flour for some added whole grain goodness. This is my favorite waffle recipe because it's simple, it uses regular pantry items I almost always have on hand, and it's delicious.

Freezer Waffles

3 1/2 cups all-purpose flour (can use half whole wheat flour)
2 TBSP. baking powder
1 tsp. salt
4 cups milk (or almond milk)
2/3 cup canola oil
4 eggs, lightly beaten

In a large bowl, sift together the dry ingredients. Add the milk, oil and eggs, stirring just until moistenend. Do Not Overstir! (if adding fruit like blueberries etc. combine with milk before mixing into the dry ingrendients). Use about 1/3 cup batter for each waffle. Cook waffles according to you waffle maker. Place cooked waffles on wire racks to cool so both sides cool and stay crisp on the outside. Place in large ziploc bags, label and freeze. To use, place a waffle in the toaster and toast until done. Serve hot with your favorite syrup.

Applesauce Bread

This is one of our favorite quick breads, it's so delicious! Often times I will double the recipe just so I can wrap and freeze a few loaves for later, these loaves freeze beautifully! I just let them thaw on the counter and when you cut into them they are just as insanely delicious as the day they were baked. So very good! I especially love topping this bread with some Streusel before baking for that extra tasty touch.

Applesauce Bread

3 eggs
2 cups sugar
1 cup canola oil
2 cups applesauce
1/2 cup sour cream 'or' buttermilk
3 cups flour
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
 *Streusel Topping (opt.)

Preheat oven to 350* F. Grease 2 (9x5-inch) loaf pans. Set aside.
In a large bowl beat together the eggs, sugar and oil. Blend in the applesauce and then stir in the sour cream (or buttermilk). Sift together the flour, cinnamon, baking soda, and baking powder. Mix the flour mixture into the applesauce mixture. Stir just until combined and all dry ingredients are incorporated. Pour batter into prepared pans. If desired, sprinkle some Streusel Topping generously over top of each pan of batter. Bake @ 350* F for 70-80 minutes. Let cool in pans for 10 minutes. Remove to wire racks to cool. Once completely cool, wrap in plastic wrap and store in a cool dry place.
To Freeze: Wrap in plastic wrap, place in a ziploc bag, label and freeze.
Yield: 2 Loaves

Quiche

A simple quiche, with ingredients you can mix and match to your own taste. Feel free to substitute any of your favorite ingredients, or substitute with something you have on hand. Qhiche is easily adaptable and easy to make to your own preferential taste. This makes 2 quiches, which is perfect for our family for a meal, but if it's too much for you at once, after baking and cooling the quiche, wrap one and freeze for future use.

Quiche

2 (9-inch) unbaked pie crusts
1 onion, chopped
1 TBSP. butter 4 cups shredded cheddar cheese, divided
1 1/2 lbs. bacon, cooked and crumbled
1 lb. sausage browned and drained

1/2 cup shredded Parmesan
1 (14 oz.) pkg. frozen broccoli, cooked crisp tender
2 (4 oz.) cans sliced mushrooms, drained
8 large eggs
2 cups evaporated milk 'or' heavy cream
1 tsp. salt
pepper to taste

Preheat oven 350* F.
Line 2 9-inch pie plates with the pie crust. In a pan, melt the butter ans saute the onion until soft and cooked through or carmelized if you prefer. Sprinkle about 1 cup of cheese over the bottom of each crust. Divide the cooked bacon and sausage and sprinkle over top of the cheese. Add the onion, Parmesan,  cooked broccoli, mushrooms, and the remaining cheddar cheese, dividing them between both pies. In a large bowl, whisk the eggs, milk, salt and pepper together. Pour the mixture evenly over both pies, divining evenly between both. Press the mixture down if needed to make sure the entire top is wetted with the egg mixture. Bake @ 350* F for45-60 minutes until the center is cooked through.
Makes 2 (9-inch) quiches

Overnight French Toast Casserole

I ended up making two (9x13) pans which was the perfect amount to feed us and still have leftovers for two more servings.

Overnight French Toast Casserole

1 (1 lb.) loaf of French Bread, cut up and cubed
12 large eggs (15 medium eggs)
2 cups milk
2 tsp. cinnamon
2 tsp. vanilla

Place the cubed bread in a greased 9x13 pan. In a large bowl, whisk the remaining ingredients until well blended. Pour evenly over top of the bread, making sure to cover all of the pieces. If needed, lightly stir the bread around to get even coverage. If preferred, you can cover the pan with plastic wrap and chill in the fridge overnight or up to 2 days, then bake as directed. To bake right away, preheat the oven to 375* F and bake for 40-45 minutes, until light golden brown on top and no wet egg mixture remains. Cut into squares and serve hot topped with your favorite syrup.
Makes 6-8 servings.

Homemade Maple Syrup

This syrup is without a doubt, incredible! It tastes so good and is so simple to make, we love it!

Homemade Maple Syrup

8 cups granulated sugar
1 cup packed light or dark brown sugar
1/2 cup honey
4 cups water
2 tsp. maple extract

2 tsp. vanilla extract

In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.

Makes about 2 1/2 quarts

Overnight Refrigerator Pancakes

These pancakes are truly my absolute favorite! Not just because they make my morning so easy, but because they taste incredible, these are absolutely the best! Also since the batter keeps in the fridge for up to 1 week, you can have these on hand for more than one busy morning throughout the week. I have made this using a buttermilk substitute by adding 4 TBSP. vinegar to 4 cups milk and I have also successfully halved this recipe with the same awesome results. Enjoy!

Overnight Refrigerator Pancakes

1 TBSP. active dry yeast
1/4 cup warm water
4 cups all-purpose flour
2 TBSP. baking powder
2 TBSP. baking soda
1 tsp. salt
1 TBSP. honey
4 cups buttermilk
6 large eggs
1/4 cup vegetable oil

Combine yeast and warm water in small bowl. In a large bowl, sift together dry ingredients. In another bowl, whisk together the remaining wet ingredients. Stir the wet ingredients into the dry, just until moistened. Stir the yeast mixture in and stir until well incorporated. Cover and chill in fridge for at least 8 hours before using. Batter will keep in fridge for up to 1 week.
To Cook: Heat griddle to 325*F - 350* F. Using a 1/4 cup, ladle batter onto the hot griddle. Cook until bubbles form. Flip and cook on the other side until done. Serve hot with syrup.
Makes- about 40 pancakes

Peanut Butter Syrup

This is absolutely delicious on pancakes and waffles, we never have any leftovers and is so easy to make!

Peanut Butter Syrup

1 cup milk
1 cup sugar
1/2 cup peanut butter
1 tsp. vanilla
1 tsp. maple extract

Combine the first 3 ingredients in a medium saucepan. Bring to a boil, whisking constantly. Cook at a boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla and maple extracts. Serve over pancakes, waffles etc.

Blueberry Peach Breakfast Pie

I stumbled across a pile of recipes I had copied off several years earlier and this one was among them. It sounded fun and I happened to have all of the ingredients, so we gave it a try. Oh my was it ever delicious! There wasn't a single bite left, every scrap of it was inhaled and exclaimed over, everyone loved it!

Blueberry Peach Breakfast Pie

1 TBSP. butter
6 large eggs
3/4 cup sugar
2/3 cup cream (half & half or heavy cream)
2 tsp. vanilla extract
6 TBSP. flour
2 (15 oz.) cans sliced peaches, drained***
1 1/2 cups fresh or frozen blueberries
powdered sugar

Preheat oven to 375* F. Use 1 TB SP. butter to generously grease 2 (9-inch) pie plates.
Place eggs and sugar in blender. Cover and blend until well mixed and slightly frothy. Add cream, vanilla, and flour. Cover and blend until well mixed and smooth. Pour only enough batter into the bottom of each pie plate to just coat the bottom. Bake in preheated oven for 5 minutes. Remove from oven and scatter the peaches and blueberries over the batter in each one. Pour the remaining batter evenly over the top of the fruit in both pie plates. Return them to the oven and bake for 20-25 minutes more, until set. Remove from oven and let cool for 30 minutes or more before serving. Cut into wedges, dust with powdered sugar, and serve.
Makes 2 (9-inch) breakfast pies.

***This also works using fresh peaches, peeled and sliced.

Whole Wheat Blender Pancakes

I remember my Mom making these for us when I was little, so I was excited to come across this recipe recently on Mel's Kitchen Cafe. It really is easy, and delicious, and I like being able to add more whole grains to our diets tucked neatly into a yummy pancake! *note* this recipe only works with whole wheat kernels, do not try and substitute whole wheat flour, it won't work. But you can use any whole wheat kernel you prefer, Hard White, Soft White, Hard Red, Kamut etc. Also, I have subbed oil for the melted butter, and ***milk/vinegar mixture for the buttermilk, and both substitutions work equally as well as the original ingredients.

Whole Wheat Blender Pancakes

1 cup wheat berries/kernels
1 cup buttermilk***
1/2 cup milk
2 large eggs
2 tsp. sugar
1 TBSP. baking powder
5 TBSP. butter, melted
3/4 tsp. salt

 Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick. Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth. Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles!

***Buttermilk Substitute- Pour 1 TBSP. vinegar or lemon juice into a measuring cup. Add enough milk to bring the liquid up to the 1 cup line. Let sit for 5 minutes. Use in your recipe as needed.

Pizza Muffins

A quick and easy lunch for the kids, and one that even my pickiest eaters enjoy.

Pizza Muffins

1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. dried oregano
8 oz. mozzarella, shredded
8 oz. diced pepperoni
1 1/2 cups 2 % milk
2 eggs lightly beaten
1 cup warmed pizza sauce 'or' spaghetti sauce

Preheat oven 375* F. Grease muffin tins and set aside.
In a large bowl whisk together the flour, baking powder, and oregano. Whisk in the milk and eggs. Stir in the mozzarella and pepperoni and let sit for a few minutes. Stir the batter and evenly divide the batter between the muffin cups. Bake @ 375* F for 18-23 minutes until puffed and golden. Serve warm with the pizza sauce for dipping.

***To Freeze*** Let cool and place in freezer bags. Seal and freezer. To prepare from frozen, microwave in 30 second intervals to reheat.

Scrambled Egg Muffins

I love making these for breakfast for the kids before they head out the door for school. They can easily be grabbed and eaten on the go, and they whip up quickly and easily. I sometimes prepare the egg mixture and toss it into the fridge the night before if I know it will be a busy morning the next day just to cut down on prep time.

Scrambled Egg Muffins

8 large eggs
1/2 - 1 cup chopped ham 'or' cooked and crumbled bacon
1/2 - 3/4 cup shredded cheddar cheese
1/4 - 1/2 tsp. salt
pepper to taste
2 TBSP. milk

Whisk everything together and mix well. pour mixture into 12 greased muffin tins (when I brushed oil onto each cup with a basting brush it worked great and each muffin popped right out). Bake @ 350* F for 20 minutes. Let cool in pan for 5 minutes, then remove and serve.
Makes 12 muffins.

Tater Tot Breakfast Casserole

We love breakfast casseroles around here and this one is another fun addition to the recipe box. To make it the night before just assemble as directed without baking it, cover and chill overnight, pull it out of the fridge 30 minutes before serving, uncover and place in a cold oven and bake as directed. It might need a few extra minutes of baking time, just check it towards the end and add time accordingly.

Tater Tot Breakfast Casserole

1 lb. sausage, cooked and drained
2 cups shredded cheddar cheese
2 cups milk
4 eggs
1 tsp. salt
2 lbs. tater tots

Preheat the oven to 350* F. Lightly grease a 9x13-inch baking dish. Crumble the sausage into the baking dish. sprinkle the cheese over top. In a bowl, whisk the milk, eggs, and salt together. Pour evenly over top of the cheese layer. Spread the tater tots evenly over top. Bake uncovered @ 350* F for 35-45 minutes. Let sit 10 minutes before serving. Makes 8 servings.

Pineapple Muffins

I was surprised just how delicious these muffins turned out, wow! They would be great for breakfast, and make a super easy afternoon snack. My kids love coming in the door after school to see these cooling on the counter, ready to eat.

Pineapple Muffins

2 cups all-purpose flour  
1/2 cup white sugar
1 TBSP. baking powder 
1/2 tsp. salt
1/2 cup crushed pineapple, drained, juice reserved
1 egg, beaten 

1/2 -3/4 cup milk 

1/4 cup vegetable oil

Streusel Topping

  

Preheat the oven to 375* F. Grease and flour muffin pans, or line with paper liners. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 - 1/2 cup of  juice in a glass measuring cup. Pour in enough milk to the juice to make 1 cup of liquid. you can use as much milk or juice as you prefer. (I use about 1/2 cup juice, 1/2 cup milk). Make a well in the center of the dry ingredients, and pour in the crushed pineapple, juice/milk mixture, egg, and oil. Mix just until blended. Spoon batter into muffin cups, then sprinkle with the Streusel Topping. Bake for 15-20 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean or the tops spring back when lightly touched. Remove from pans to cool on racks.

-Makes 16 muffins.

  

Morning Glory Muffins

I made these to take camping for breakfast the following morning, and they were a huge success. I liked that they were full of good stuff like the carrots, apples and such, and my kids loved the crumb topping. These freeze easily, and are a great way to have a fast breakfast on hand since they taste just as good the next day. Also, I ended up getting 32 muffins with this recipe, even though it was supposed to make 24.

Morning Glory Muffins

2 1/2 cups all-purpose flour

1 1/4 cups sugar

3 tsp. ground cinnamon

2 tsp. baking soda

1/2 tsp. salt

3 eggs

3/4 cup applesauce

1/2 cup vegetable oil

1 tsp. vanilla extract

2 cups grated carrots

1 medium tart apple, peeled and grated

1 (8 oz.) can crushed pineapple, drained

3/4 cup flaked coconut

1/2 cup raisins, dried cranberries or chocolate chips

In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, and raisins. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350* F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Makes about 2 dozen.