Sticky buns

20-22 frozen Rhodes rolls
3.5 oz Butterscotch or vanilla pudding—must be cook and serve, not instant
1 Tbsp cinnamon
3/4 c brown sugar
1/2 cup melted butter

Thaw rolls in fridge overnight. Grease bunt pan. Cut rolls in half. Put Rhodes rolls in ziplock bag with cinnamon sugar and shake. Put half the rolls in the pan. Sprinkle half package pudding on top.  Melt the butter and mix with the brown sugar. Drizzle half over the rolls. Repeat with remaining ingredients. Let rise for a while. Bake at 350 for 25 minutes. Cook for about 20 mins, then cover with foil to keep tops from getting too brown. Let sit for 5 mins in pan then flip upside down onto plate.  Can serve with cream cheese frosting, or powder sugar glaze if you want, but totally not necessary.

(Can do all the stuff with frozen rolls and let thaw/rise overnight, but I haven’t had much luck with that. They over rise.)

1/2 tsp vanilla
3 oz cream cheese
1 c powdered sugar
Milk as necessary

Add first three ingredients. Mix, then add milk to get to desired consistency.

Bacon in the Oven

Preheat oven to 400 degrees.

Line cookie sheet with foil.  It's ok for the bacon to overlap--it will shrink up as it cooks.

Bake for 20-25 minutes.  WATCH CLOSELY!  It burns fast.

Remove to paper towels and blot.

Oatmeal Pancakes

Source:  Amy Weaver



Mix

4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar

Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.

Pancakes:

2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water

To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.

**These take some practice to cook, because they're much denser than normal pancakes. Just don't have the pan too hot and keep checking them.

Here is another version that is from a cookbook Toby bought on his mission in Canada.  It uses fresh milk instead of powdered.

1 1/2 C. rolled oats
2 C milk
1/2 C. whole wheat flour
1/2 C white flour
1 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 eggs, beaten
1/4 C margarine, melted

In lg bowl, blend oats and milk.  Let stand 5 min.  Stir together the dry ingrdients and add to the oat mixture with eggs and margarine.  Stir until just combined.  Pour batter onto hot, greased griddle.

Cook until edges are dry and surface is covered in bubbles.  Turn and cook on second side till golden brown.

I've never been a big pancake fan, but I really like these.  They are hearty and filling without being too heavy or grainy. (Sorry buckwheat pancake!)  I don't need to make regular pancakes ever again!

Denny's French Toast

Source:  Amy, who got it from her friend, who apparently makes no association to Denny's. But it is, trust me.

French Toast

Source: Kim C.

2/3 c. Flour

2/3 c. Sugar

Mix. Make a well and add liquids gradually or you will clumping nothing can beat out!!

8 eggs
1 1/3 c. milk
1 t. vanilla
1/2 t. salt
1/4 t. cinnamon
Texas toast
Mix ingredients.  Dip bread in batter and fry on griddle.

NOTE:  this recipe is doubled.

Crock Pot Overnight Breakfast Casserole

Source:  Idaho Press Tribune



2 (24 oz) packages maple or original breakfast sausage links
1 C green onions, chopped
1 med. red bell pepper, chopped
4 oz can diced green chilies
1/4 C. cilantro, chopped
1 (30 oz) package frozen hash browns
1 1/2 C. shredded cheddar cheese
12 eggs
1 C. milk
1/2 tsp. salt
1/8 tsp. pepper

Cook sausage; cut into 1/2 pieces
In a bowl, combined green onions, bell pepper, chilies, and cilantro
Spray a 5-6 qt crock pot with cooking spray.  Layer a third of hash browns, sausage, green onion mixture and cheese.  Repeat layers twice.
In a large bowl, whisk eggs, milk, salt and pepper; pour over casserole.
Cover and cook on low 7-8 hours or until a thermometer inserted into the center reads 160 degrees.

NOTES:  I always just use one pack of sausage.  Needs more eggs--at least 18, maybe 24.  Makes 8-10 servings.