Breakfast Quesadillas

image courtesy www.lynnskitchenadventures.com

6 eggs
1/2 lb of bacon or sausage, cooked and chopped
1 to 1 1/2 cups cheese
12 tortillas (Costco, Lotte Mart, nicedeli.com)
Salsa for serving

1. Whisk eggs with 4 tablespoons of water/milk and cook in a pan, pushing the eggs around, and scrambling them.
2. Divide the cooked eggs between six of the tortillas.
3. Sprinkle the meat and cheese evenly over the eggs.
4. Top with remaining tortillas.
5. Cook in a skillet with a tad bit of oil or butter over medium heat.
6. Cook for about 2 minutes or until slightly browned on one side and then flip over and continue cooking until slightly browned and cheese has melted.
Serve with salsa and enjoy!

Courtesy Lynnskitchen
You can also try using spinach tortillas or whole wheat tortillas to add a touch of healthy! ;)

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Topping:
Heat 1 cup blueberries in microwave safe bowl or suce pot until juices begin to release. Keep warm.

Directions
1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Place on plate with large bowl over top to keep warm and moist or in tupperware until ready to serve.
3. Warm the Custard filling to just above room temp (warm to touch, but not hot).
4. Spoon custard onto warm crepe in a line and roll crepe into "log" shape.
5. Top with warm blueberries and devour! :)

Perfect for a special treat dinner or for dessert!

Crepes recipe courtesy allrecipes
Custard recipe courtesy ovenlesschef

Pancake Mix

5 T Powdered Sugar
4 C Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt

1. Mix all ingredients in large bowl with whisk or fork until fully incorporated.
2. Store in airtight container such as Ziplock or tupperware.

To make 8 pancakes: In bowl mix:
1 C Dry Pancake Mix
1 Egg
1 C Milk
1 tsp Vanilla
1 T Melted Butter

1. Heat pan to medium high heat.
2. Add butter or oil for cooking and let heat up.
3. Pour batter (I like using 1/4 C measuring cup to pour batter, but to each thier own)
4. When edges are dry and you see bubbles in the batter, flip and cook through otherside.
5. Serve hot with favorite toppings! :)

Tip: If you have any leftovers, freeze them. On weekday mornings when you are in a hurry, put them frozen into your toaster and TADA, pancakes again!

Optional add-ins:
Sliced/mashed bananas
Berries (If frozen, thawed and drained so batter does not get watered down)
Chocolate chips
Nuts (pecans, walnuts, sunflower seeds)
Shredded Coconut
Grated apples or carrots
Pumpkin puree (substitute 1/2 cup for 1/2 C of milk)
Peanut Butter
Instant Coffee Granules
Cocoa Powder (2 tsp per 8 pancakes)
Be creative!!! :)

I love this recipe because it is easy to remember. The mix is a 5,4,3,2,1 ratio and to make you add 1 of everything! :)

Courtesy ovenless chef.

Breakfast Burritos with Chorizo

3/4-1 cup cooked chorizo sausage (1 link)
8 (6 inch) tortillas or 4 costco size cut in halves
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa

Directions
1.Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
2.Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas(you can also pop them in the microwave). In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
3.Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
4.Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

You can easily substitute the chorizo for bacon, ham or pork sausage.
Chorizo can be found on nicedeli.com
Feel free to add any veggies you'd like to the mix, such as cherry tomatoes, bell pepper, mushrooms, onions or spinach. Get creative and enjoy!! :)

courtesy ovenlesschef

Oatmeal bars

1/2 C canola oil
6 T butter, softened
3/4 C packed brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C oats (quick or old fashioned, uncooked)
1 C dried fruit (Cranberries, cherries, apricots, blueberries, whatever makes you happy)

1. Mix wet ingredients and sugar in bowl using a whisk.
2. switch to a wodden spoon or baking spatula and add dry ingredients.
3. Pour into two oiled foil pans.
4. In steaming pot, fill 1/3 full with water, bring to boil, then reduce heat to medium.
5. Steam each pan for 25 minutes. Enjoy! :)
(These loaves freeze well for up to 3 months. Just pull out and let thaw to room temp before serving when ready to use.)

(courtesy Quaker Oats/ some minor tweaking)

.

Apple Crisp

Filling:
4 medium apples, cored and diced
1 T sugar (brown or white)
1/2 tsp cinnamon
1 tsp lemon juice
*handful of cranberries, optional (dried or fresh)
1/3 c water

Topping: (also great for putting on yogurt or ice cream)
1/2 c flour
3/4 c oats (quick or rolled)
1/4 c sugar
1/4 c brown sugar
3/4 tsp cinnamon
pinch of salt
6 T butter

1. Start with topping... mix all dry ingredients in bowl and set aside.
2. Melt butter in skillet on low heat.
3. Add dry ingredients to skillet and mix gently. Turn heat up to medium low and allow moisture to evaporate... 3-4 minutes... stirring constantly.
4. Remove from heat to plate and let cool. (It will beccome crispy as it cools.)
5. Meanwhile, place apple fillling ingredients into saucepot with lid.
6. Let apples simmer on low heat, covered until tender... about 10-15 minutes depending on size of diced apples. (stir throughout)
7. Serve warm, sprinkling with crisp topping.
8. Store leftovers seperate. Apples in fridge, crisp in airtight container at room temp.
Enjoy! :)

Courtesy Lindsey Lett

Zucchini Bread

3 eggs
1 C oil
2 C brown sugar
3 tsp vanilla
3 C peeled, grated zucchini
4 C flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 1/2 tsp cinnamon

Just like preheating an oven, fill your steaming pot 1/3 full with water and bring to boil. Then reduce heat to medium for steaming process.

1. In large bowl, mix eggs, sugar and oil.
2. Add zucchini and vanilla(if liquid extract) to wet mixture. (If you are forced to use vanilla powder... mix with dry ingredients.)
3. In separate bowl, whisk together dry ingredients to remove lumps and combine.
4. add dry ingredients to wet and fold in until combined.
5. pour into greased pans. (I used rectangular foil "lunchbox" pans that were about 15X20 cm.) Fill halfway up with batter.
6. Steam bread for 25-30 minutes or until top cracks.
7. Be sure to check water levels between loaves. I keep a kettle of boiling hot water ready so I don't have to bring the water back up to temp.

This recipe made three 15X20 cm tin loaves with 1 1/2 C batter in each. The bread freezes well, so pop the loaves you'd like to reserve for later use, into a ziplock bag and remove air. Will keep for up to 3 months. Remove and let come to room temperature before serving. :)

You could also experiment using shredded apples, carrots or pears in place of zucchini.

Enjoy!

Courtesy Kristen Ramirez

Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

Directions
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Courtesy allrecipes.com
** A new way to try these classic treats is to sprinkle with lemon juice, cinnamon/sugar and sliced bananas, roll up and drizzle with syrup or eat it without! Yummo. (Thanks for the fun new way to devour these tasty breakfast treats, Greg and Gabi Boy!)

Overnight Cinnamon Rolls.... Steamer Style

This recipe makes 9-10 rolls. If making full batch, you will need 2 foil pie tins. I would recommend cutting recipe in half for only two people.

For Dough, I used the same recipe as used for the Steamy Dinner Rolls
1 C warm water
1/3 C sugar
2 1/4 tsp yeast
3/4 tsp salt
2 T vegetable oil
3+ C flour

After the first hour rise, roll out to a long rectangle shape.

In a bowl, mix together
1 C brown sugar
1 Tbsp cinnamon

In separate bowl or cup, melt 2 Tbsp Butter

1.Drizzle Butter over the rolled dough and then sprinkle 3/4 cinn/sugar mix evenly over the buttery dough. (Save remaining mix for use in the morning)

2.Roll the dough into a log starting with one of the longer sides. You should end up with a long roll, not short and fat.

3.Grease pie tin and set aside. Cut the rolls to be about 1 1/2 inches long.

4.Place them side by side into the pie tin, leaving room for them to rise. (no more than 5 rolls to a tin)

5.Cover with plastic wrap and place in refridgerator over night to rise... or let rise at room temp for 30 minutes, then steam.

6.In morning, pull rolls out and let set at room temp for 25 minutes before steaming.

7.Heat water to boil in steamer pot, then reduce to simmer. (Fill pot 1/3 full with water.)

8.Remove plastic wrap from pie tin and place on steamer tray and set in pot. Cover with lid and let steam for 20-25 minutes.

(If you are making full batch, just pull out second tin and place on counter to rise while first batch steams. You can also place all the rolls in the greased steaming tray to rise overnight to make in one batch and cover both bottom and top with plastic wrap. Again, just pull out 25 minutes before steaming)

9.After finished steaming, remove from pot and sprinkle with the remaining cinn/sugar mix and drizzle more butter if you'd like! Enjoy!

You can also make a glaze to drizzle over top:

1/4 C cream cheese, softened
3 tablespoons milk
1 1/2 C powdered sugar

1. Over low heat, place cream cheese and milk into small pot and stir often until cheese is fully melted.

2. Add sugar 1/2 c at a time and whisk until smooth.

3. Drizzle over warm cinnamon rolls just before serving.

Hope you enjoy them as much as we did! :)

(Courtesy Lindsey Lett)

Granola Bars

(Images courtesy Lindsey Lett)

1\4 c butter or margerine
1 pkg. (250g) marshmellows
2 tbsp. white corn syrup
1 tsp vanilla

31\2 c granola cereal ( I used just plain oatmeal which you can buy at costco or a small store in nampo-dong)
2 c rice krispees (homeplus)
1\2 c coconut (homeplus)
1 c choc. chips
1 c mini marshmellows (I just cut the big marshmellows into small pieces)

Topping
1 c choc chips
2 tbsp shortening

Combine granola, rice krispees, coconut in bowl and set aside.
Melt butter, marshmellows,and corn syrup over med heat in large saucepan. Stir frequently.Once melted remove from heat and add vanilla. Add 1\2 granola mix and stir quickly. Add remaining granola mix, mini marshmellows, and choc. chips. Mix well. Press into a 9X13 pan.(Wet hands with cold water and press).

Topping
Melt choc. chip & shortening in micro wave approx. 2 min on high. Stir once @ 1 min. Pour over granola and spread out. Let set and cut into bars.

Enjoy!

(Courtesy Katie McGifford)

*The pictures above show a variation of the recipe. I used Cheerios instead of Rice Krispies. I also substituted raisins for the mini marshmallows and left off the topping. I used the oatmeal rather than granola cereal to cut a little sugar. I stuck mine in the fridge to speed up chow time! ;) Really EASY! I think you could easily use what you have on hand so long as your proportions stay constant and you use the first three ingredients as your constant binding adgent! Have fun and experiment!

Chocolate Gravy

3/4 cup of sugar
1/4 cup of flour
1/4 cup of cocoa powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 cups of milk
1 teaspoon vanilla extract
1 tablespoon of butter

Method:
Mix together in a pot the sugar, flour, cocoa powder, salt and cinnamon (can sift if it’s too lumpy). Add the milk and while stirring cook on medium heat until it thickens. Stir in the vanilla and butter and serve immediately with biscuits.

English Muffins

2 1/4 tsp yeast
1 C warm water
1 tsp sugar
2 tsp salt
1/4 C butter (softened)
3 C flour
*cornmeal

1. mix warm water, yeast and sugar together until dissolved
2. In large bowl, mix together 2 1/2 C flour, salt and butter.
3. Add yeast mixture and stir until smooth.
4. Add remainder of flour as needed until dough is no longer sticky.
5. Roll out on floured surface into 1/3 inch thickness.
6. Cut out circles about 3 1/2 inches wide and set on baking sheet or plastic wrap in warm non drafty area. ( just keep rolling scraps out until all dough is in disk forms)( If you have access to cornmeal, sprinkle both sides with light coating before placing on baking sheet to rise.)
7. Let rise one hour covered with damp kitchen towl.
8. Heat ungreased pan to low heat.
9. Gently place in pan and cook 7 minutes on each side or until golden brown. (Be gentle when flipping the muffins so you don't knock the air out of them.)
Enjoy!

Courtesy Kate Lett

Skillet Biscuits!

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 /2 teaspoon salt
1/4 cup butter
3/4 cup milk


1. Mix dry ingredients in bowl
2. Cut in the butter with a fork, add the milk all at once, and stir vigorously until the dough stiffens
3. Knead the dough in bowl until all clumped together.
4. place on floured surface and either press down with hands or roll out to 1/2 inch thick.
5. Cut into shapes with cup, biscuit cutter, or just use a knife to make squares!
6. Heat skillet to a low temperature.
7. Lightly oil pan and place one trial biscuit in pan. Cover with lid and let cook for about 3-4 minutes.
8. Once nicely browned, flip and repeat.

Each cook range is different, so try one biscuit first to get the feel for your needed settings, then you can "bake" them in bigger batches. Just put as any as will fit on the flat surface of the skillet.
Enjoy!


Variations: Add 1/2 cup of grated, sharp chedar cheese to the dough just before you mix in the milk. also try a springkling of you favorite spice or herb ,or some green onion or chives

(courtesy Lindsey Lett)

Crispy and Creamy Doughnuts

Ingredients
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
Directions
1.Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2.In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3.Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4.Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5.Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
(Courtesy allrecipes.com)
Yummmm... definitely something to try when you have company... makes 18!

Spanish Potato Omelet

Ingredients
1/2 cup olive oil
1/2 pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes - peeled, seeded, and coarsely chopped
2 green onions, chopped
Directions
1.In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
2.Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
3.Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
4.Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
(Recipe courtesy allrecipes.com)
This recipe serves about 6... so you might want to cut it in half...

Norwegian Pancakes - Pannekaken

Ingredients
3 eggs
1 1/2 cups milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
Directions
1.Combine the eggs and milk in the container of a blender. Add the flour, salt and sugar, and blend until smooth.
2.Heat a skillet over medium-high heat, and coat with cooking spray or butter. Scoop about 1/4 cup of batter into the skillet, and tilt the pan to coat the bottom. Cook until the top looks dry, about 30 seconds. Carefully slide a spatula under the pancake and flip. Cook for a few seconds on the other side, just until browned. Remove to a plate, and repeat with remaining batter.

These are great when you don't have any pancake mix or leavening agents in the cupboard... they are great rolled up with fruit and sprinkle some cinnamon and sugar over... and if you have any, a scoop of ice cream while it is still hot! Yummo!
(Recipe courtesy allrecipes.com)