Daily Dish Recipes » Breakfast Recipes

Easy Cheap Pancake Recipe

Nicole Humphrey Cook — Mon, 31 May 2010 19:45:34 +0000

Once a month or so, I usually make up double, triple and even quadruple batches of this mix. I cook up all the pancakes on our large griddle and then we freeze them in packages of two and three for the kids to reheat throughout the month, or until they run out which is sometimes before I am ready to create another batch. These are SO good!

Easy Cheap Pancake Recipe

3 c. all-purpose flour
7 tsp. baking powder
2 tsp. salt
2 Tbs. white sugar
2 1/2 c. milk
2 eggs
6 Tbs. butter, melted

In a fairly large bowl you will need to sift together the flour, baking powder, salt and sugar.

With a spoon, push it into the center of the sifted mixture and make a well.
Add the milk, egg and melted butter into the well, and then mix until pancake batter is smooth.

Use a griddle, because it is easier, however if you don’t have one – use a frying pan, lightly oiled over medium heat.
Scoop the batter onto the griddle or into the frying pan. Use a 1/4 c. measuring cup to get even 1/4 c. amounts each time. Cook until golden on each side.

Whatever isn’t being consumed right then, can be wrapped in wax paper and frozen. Great, now I’m hungry.

Breakfast Pizza Recipe

Nicole Humphrey Cook — Fri, 19 Feb 2010 20:27:45 +0000

The kids love to make this quick and easy breakfast pizza on weekend mornings, and sometimes even make it for a snack after school. You know teens are hungry! It’s really good and you can change up the toppings to make it suits you better if you’d like.

Breakfast Pizza

1 can refrigerated biscuit dough
1/2 lb. bacon slices
2 Tbs. butter
2 Tbs. flour
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 c. milk
1/2 c. shredded cheese
1/4 c. sliced green onions, if desired
1/4 c. red bell pepper, chopped, if desired

Preheat your oven to 350 degrees. Spray a 9×13 casserole dish with nonstick cooking spray.
Separate the biscuit dough and arrange in a rectangle on a lightly floured surface. Roll into a 10×14 inch rectangle. Place in the prepared casserole dish and pat the edges up the sides of the dish. Bake for 15 minutes. Remove from the oven and set aside.
In a large skillet, cook the bacon over med. heat until crisp. Remove from skillet and drain on paper towels. Crumble and set aside.
Melt butter in a saucepan over medium heat. Stir in the flour, salt and black pepper until smooth. Add the milk slowly, cook and stir until thickened. Stir in the cheese until it melts completely. Spread the sauce evenly over the baked crust from earlier. Arrange bacon, green onions and bell pepper over the sauce. Add to oven and bake uncovered for 20 minutes or until the crust is golden brown.

Note: You can add additional ingredients if you’d like – sausage, black olives, hashed brown potatoes or anything else to customize the pizza. Just add the pre-cooked ingredients where it says to add the bacon and bake as directed. Delicious!

Pumpkin French Toast Casserole Recipe

Nicole Humphrey Cook — Mon, 26 Oct 2009 20:32:55 +0000

We made this recipe up ourselves one evening in the kitchen when we had a can of pumpkin and we were making our french toast casserole recipe. We decided for a fall treat, it would be nice to make it pumpkin pie french toast and so this recipe was born. I’ve tried it a couple of different ways since we first made it, but this is the easiest and tastiest way to make it. This makes one casserole, but we double it to make two. (remember I’m feeding three teenagers and two preteens)

Overnight Pumpkin French Toast Casserole

1/2 C Butter

12 slices White Bread

1/2 C Brown Sugar

2 tsp pumpkin pie spice

1/4 – 1/2 c. pumpkin

1/2 tsp Vanilla Extract

5 eggs

1 1/2 c Milk

Melt the margarine and pour into a 9×13 pan. Mix the brown sugar and the pumpkin spice seasoning. In a separate bowl, whisk the eggs, milk & vanilla together.
Spread a thin layer of pumpkin (as if you were buttering a piece of bread) on six of the slices of bread. Layer the bottom of the 9×13 pan with all six pieces. Next, sprinkle half of the brown sugar and pumpkin spice mixture over the top of the pumpkin that is spread on the bread. Spread a thin layer of the pumpkin over the next six pieces of bread the same way. Pour the egg mixture over the top of all of it and then sprinkle the remaining brown sugar/pumpkin spice mixture over the top.

Cover & refrigerate overnight or at least 6-8 hours. Honestly, the longer the better. In the morning, cover the dish with tinfoil and bake in a 350 degree over for 30 minutes. Remove from oven, uncover the dish and bake an additional 15 more minutes. It should be golden and set.

Remove from oven and serve hot. Sprinkle with some powdered sugar if you want. This can also be served with syrup, butter, whipped cream or just eaten plain. It is delicious!

P.S. We are going to try it with some other “flavors” and I will let you know what we come up with, that actually works and tastes good.

Chocolate Chip Pumpkin Muffins Recipe

Nicole Humphrey Cook — Mon, 19 Oct 2009 20:35:36 +0000

These are great for breakfast or with a cup of coffee or tea in early evening. Delicious and so reminiscent of Fall.

Chocolate Chip Pumpkin Muffins Recipe

1 1/2 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1 c. milk
1/2 c. canned pumpkin
1/4 butter, melted.
1 med. sized egg
6 oz. semisweet chocolate chips
1/4 c. nuts, finely chopped (optional)

Preheat the oven to 400°F. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt. In the center, form a well.

In another bowl, combine the milk, canned pumpkin, butter and egg; Mix well. Pour into the center well of the flour mixture.

Add the chocolate chips and mix until entire mixture is moist. Spoon the mixture into greased muffin pans (or use muffin papers), filling about 3/4 full.

If you want the nuts, sprinkle 1 teaspoon of chopped nuts over each muffin.

Bake for 20 minutes at 400 degrees. Remove from oven and allow to cool for 5 minutes. Remove muffins from pan and allow to cool on wire racks. Makes 12 deliciously moist muffins.

Pumpkin Pancake Recipe

Nicole Humphrey Cook — Sat, 10 Oct 2009 22:20:08 +0000

Per a few requests, I have decided to pop a few pumpkin recipes in throughout the coming weeks. I have some delicious recipes that we have made several times that are just heavenly. This pumpkin pancake recipe I found last year and have made several times. The kids just love it and it just screams cool, brisk morning. The house smells awesome too!

Pumpkin Pancake Recipe

2 c. all-purpose flour
2 Tbs. brown sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. vanilla extract
1/4 tsp. salt
1 can evaporated milk
1/2 c. canned pumpkin
2 eggs
2 Tbs. vegetable oil

In a large bowl, combine the flour, brown sugar, cinnamon, nutmeg, salt and ginger. In another bowl, combine the eggs, evaporated milk, pumpkin, oil and vanilla extract. Stir combined wet ingredients into dry ingredients until moistened. Scoop batter by 1/4 cups onto a preheated hot griddle sprayed with cooking spray. When bubbles begin to form, flip the pancake over. Cook until golden. So delicious!! You can serve with syrup, but we usually serve with whipped cream that has been seasoned a little with pumpkin pie spice.

Tomato Omelet Recipe

Nicole Humphrey Cook — Sat, 10 Jan 2009 21:45:22 +0000

Many of you know that I tried a banana diet several months ago, and it actually worked, except I did get kind of tired of eating bananas. One of the reasons I believe that the banana diet worked for me, was because I was eating 3 square meals a day, smaller portions and making sure I got a couple of snacks in each day to keep my metabolism going. I have never been one to eat breakfast, so finding some recipes that are quick and easy and go well with coffee has been a mission for the past several months. This is one of my favorite things to make on the weekends.

Tomato Omelet Recipe

2 eggs
1 fresh tomato, chopped
green onion, chopped
1/2 avocado, sliced
fresh oregano or basil, chopped
2 Tbs. of extra virgin olive oil
salt and pepper, to taste

In a pan, warm the olive oil over medium heat. In a bowl, use a fork to whisk the eggs and then toss in the fresh tomatoes, green onion, basil or oregano and the salt and pepper. Pour this mixture into your heated pan, covering it evenly. After about a minute or so, lift the edge of the eggs up with a flat spatula to assure they are not browning. If they are already browning, flip it upside down. Once the eggs are cooked all the way through, fold in half and serve with avocado slices on the side. I often sprinkle a little Parmesan cheese in the center before folding to give a little more flavor. It really is a very delicious and easy omelet to make.