Recipes

Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients:

1 lb. Bacon (1 Tbsp. bacon drippings)
1 medium Sweet Onion, chopped
6 Eggs, lightly beaten
4 cups hash brown potatoes, thawed, shredded
2 cups shredded cheddar cheese
1 ½ cup cottage cheese
1 ¼ cup shredded Swiss cheese

Directions:

Fry bacon until crispy and reserve 1 Tbsp. bacon dripping. Drain the rest on paper towels. Let cool and crush bacon into small pieces. Sauté onion in reserved bacon drippings. Mix the remaining ingredients together along with the bacon and onion. Pour into a greased 13”x9” baking dish or individual sized baking dishes. Bake uncovered at 350° for 30-40 minutes or until soft.

Note: Breakfast sausage or diced ham can be substituted in place of bacon. Different kinds of cheeses may be substituted as well. 

Apple Stuffed French Toast

Apple Stuffed French Toast

Ingredients:

1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. light corn syrup
1 cup chopped pecans
12 slices Italian bread, 1/2 inch thick
2 large tart apples, peeled and thinly sliced (Granny Smith preferred)
8 oz. cream cheese. Diced

6 eggs
1 1/2 cups milk
2 tsp. cinnamon
1 tsp. vanilla extract
1/4 tsp. salt
1/4 tsp. nutmeg

Directions:

Combine the brown sugar, butter, and corn syrup in a small saucepan. Cook and stir until thickened. Pour into a greased 9x13 baking dish. Sprinkle chopped pecans over top. Place 6 slices of bread over top of pecans. Sauté apples in 3 Tbsp. butter until almost tender. Arrange over top of bread slices. Arrange cream cheese evenly over top of apples. Place 6 remaining slices of bread over top of cream cheese to create 6 sandwiches. Mix together eggs, milk, cinnamon, vanilla extract, salt and nutmeg and pour over top of sandwiches. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake lightly covered at 350° for 60-80 minutes or until set in the center. May uncover for the last few minutes of baking if desired. 

Serve with pancake syrup and whipped cream.

Servings: 6

Banana Crumb Muffins

Banana Crumb Muffins

Ingredients:

1 ½ cups flour
1 tsp. soda
1 tsp. baking powder
½ tsp. salt
3 bananas, mashed
¾ cups white sugar
1 egg, lightly beaten
1/3 cup butter, melted

Crumb topping
1/3 cup brown sugar
2 Tbsp. Flour
1/8 tsp. cinnamon
1 Tbsp. butter

Directions:

Mix flour, soda, baking powder, and salt together in a large bowl. Beat well the bananas, white sugar, egg, and butter then stir into the flour mixture just until moistened. Spoon into 10-12 paper lined muffin cups.

Combine dry ingredients of the crumb topping and then cut in butter thoroughly. Sprinkle evenly over muffins. Bake at 350 degrees for about 20 minutes or until they spring back when lightly touched.

♥ Miller Family Favorite!

Banana Pancakes with Berries

Banana Pancakes with Berries

Ingredients:

2 cups sliced fresh strawberries
1/2 cup white sugar
3 tsp. vanilla extract
1 cup flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 egg
1 cup Buttermilk
2 Tbsp. Vegetable oil
1 tsp. vanilla

Directions:

Combine strawberries, white sugar, and vanilla extract. Cover and refrigerate 8 hours or overnight. Combine flour, sugar, baking powder, soda, and salt then set aside. Combine egg, Buttermilk, Vegetable oil, and vanilla. Stir into the dry ingredients previously combined just until moistened. Pour batter by ¼ cupful onto a lightly greased, medium hot, no-stick skillet. Immediately place 5-6 banana slices onto each pancake. Flip when bubbles form on top. Cook until done.

Serve with refrigerated strawberries and whipped cream. 

Blueberry Stuffed French Toast

Blueberry Stuffed French Toast

Ingredients:

8 slices of your favorite Bread
4 oz. Cream Cheese, softened
3 Tbsp. fresh Lemon Juice
1/2 tsp. grated fresh Lemon zest
1/2 cup Mrs. Miller's Blueberry Jam
5 eggs
1/4 cup milk

Directions:

Mix well cream cheese, lemon juice, and lemon zest with a fork or spoon. Spread cream cheese mixture onto 4 bread slices on one side only. Spread Blueberry Jam onto one side of the remaining 4 bread slices. Press cream cheese slices together with jam slices to form 4 sandwiches. Beat the eggs and milk well. Dip Sandwiches into egg mixture until soaked on both sides. Drain slightly and place on a hot, buttered skillet and cook over medium heat until browned on both sides.

Serve with pancake syrup if desired.

Servings:

Cran-Apple Muffins

Cran-Apple Muffins

Ingredients:

1/2 cup whole berry cranberry sauce
1/2 tsp. grated orange peel
1 1/2 cups flour
1/2 cup sugar
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 egg
1/3 cup milk
1/3 cup vegetable oil
1 cup peeled, shredded Granny Smith apple

Glaze
1/2 cup powdered sugar
1 Tbsp. orange juice

Directions:

Combine cranberry sauce and grated orange peel and set aside. Then combine flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. Add the egg, milk, and vegetable oil and beat just until moistened. Next fold in the apple. Fill paper lined or greased muffin tins half full. Make a well in the center of each muffin; fill with about 2 tsp. of reserved cranberry mixture. Bake at 350 for about 20-25 minutes. Cool 5 minutes before removing from pan to wire rack.

Combine glaze ingredients and drizzle over cooled muffins.

Servings: About 12 muffins.

Cranberry Chip Pancakes

Cranberry Chip Pancakes

Ingredients:

1/2 cup fresh or frozen cranberries
1/2 cup water

1 cup pancake mix
1/4 cup orange juice
1/2 cup water
1 tsp. grated orange peel, optional
1/4 cup vanilla chips

Directions:

Cook cranberries and water in a small saucepan until cranberries pop; about 10 minutes. Then in a large bowl, combine pancake mix, orange juice, water, and grated orange peel just until moistened. Fold in vanilla chips along with cooked cranberries. Pour by ¼ cupful onto a greased, hot griddle. Flip when bubbles form on top. Cook until second side is golden. Serve with syrup.

Servings: 2

Cream Cheese Cranberry Muffins

Cream Cheese Cranberry Muffins

Ingredients:

1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp. vanilla extract
4 eggs
2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
2 cups fresh or frozen cranberries
½ cup chopped pecans, optional

Directions:

Cream in a large mixing bowl the butter, cream cheese, sugar, and vanilla extract. Then add the eggs, one at a time, beating well after each addition. Next combine the flour, baking powder, and salt. Stir into the creamed mixture just until moistened. Fold in the cranberries and pecans gently. Fill greased or paper lined muffin cups ¾ full. Bake 350° for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans. Serve warm.

Servings: 24

Note: You may frost these with a cream cheese frosting after they have cooled, or frost with 3 Tbsp. orange juice and 2 cups powdered sugar mixed together. Glaze while still warm. Also, they can be frozen to save for later. 

Cream Cheese Scrambled Eggs

Cream Cheese Scrambled Eggs

Ingredients:

3 oz. cream cheese, softened
2 Tbsp. half n half cream
8 eggs
1/3 cup grated Parmesan cheese
1/2 tsp. lemon pepper seasoning
1/8 tsp. salt

Directions:

Combine all ingredients in a blender. Blend until thoroughly combined. Melt 2 Tbsp. butter in a large non-stick skillet. Add blended eggs. Cook and stir over medium heat until completely set.

Servings: 4

Note: May add 1/2 cup real bacon bits just before serving. Omit salt when adding bacon.

Fruity Banana Freeze

Fruity Banana Freeze

Ingredients:

2 cups sour cream
4 ripe bananas, mashed
1 can (20 oz.) crushed pineapple, not drained
3/4 cup sugar
1/2 cup chopped pecans, optional
1/4 cup quartered maraschino cherries
1 Tbsp. fresh lemon juice
1/2 tsp. salt

Directions:

Combine all ingredients and pour into a 9”x9” dish. Cover and freeze overnight. Remove from freezer 15 minutes before serving.

Servings: 12

Note: You can freeze them in muffin cups and as soon as they are frozen solid, remove them and cut them into quarters. Then quickly put them into a Ziploc freezer bag and return to freezer. This lets you get one or two servings out at a time.

♥ Miller Family Favorite!

Ham & Cheese Muffins

Ham & Cheese Muffins

Instructions:

1/3 cup finely chopped onion
1 Tbsp. butter
2 cups (8 oz.) shredded cheddar cheese
1 1/2 cups Bisquick Baking Mix
1/2 cup milk
1 egg, beaten
1 cup fully cooked ham, finely chopped

Directions:

Sauté onion and butter until tender; set aside. Then mix cheddar cheese, Bisquick, milk, egg, and ham just until moistened. Add sautéed onion to the mix. Next coat muffin cups with cooking spray and fill ¾ full. Bake at 400° for 13-15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan.

Servings: 12

Note: These are delicious served with soup and salad, or for breakfast. The kids love them!

Healthy, Fruity, Carrot Muffins

Healthy, Fruity, Carrot Muffins

Ingredients:

Dry Ingredients
1 cup All Bran cereal
3/4 cup ground flax seed
3/4 cup quick cooking oats
3/4 cup packed brown sugar
1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt

2 eggs
3/4 cup buttermilk
1/2 cup applesauce
1/4 cup canola oil

3/4 cup peeled, grated apple
3/4 cup shredded carrots
3/4 cup golden raisins
1/3 cup chopped pecans

Directions:

Combine dry ingredients together in a large bowl. Then beat eggs, buttermilk, applesauce, and canola oil together and stir into dry ingredients just until moistened. Fold in remaining ingredients (apple, carrots, raisins, pecans).

Fill greased or paper lined muffin cups 2/3 full of batter. Bake at 375° for about 15 minutes or until toothpick inserted in center comes out clean.

Servings: 1 1/2 dozen.

Mexican Breakfast Pizza

Mexican Breakfast Pizza

Ingredients:

1 garlic clove, minced
1 onion, chopped
1 Tbsp. oil
1/4 cup oil
6 white corn tortillas, cut into 1 inch pieces
5 eggs, beaten
Salt and pepper
1 cup Mrs. Miller's chunky salsa
1 cup shredded cheddar cheese

Directions:

Sauté garlic and onion in 1 Tbsp. oil. Remove from pan. Set aside. Add ¼ cup oil to the same pan and fry tortillas until they are lightly golden. Then return garlic and onion to pan. Pour eggs and salt and pepper into pan over top of tortillas. Cover and cook on low for 10-15 minutes. Stir occasionally, taking care so it keeps a nice round shape. Place salsa and cheddar cheese over top of cooked eggs. Allow to melt before serving.

Servings: 4

Orange Cranberry Oatmeal

Orange Cranberry Oatmeal

Ingredients:

2 cups water
3 Tbsp. orange juice concentrate
1 cup old fashioned oats
1/3 cup toasted wheat germ
1/4 cup dried cranberries
1 can (11 oz.) mandarin oranges, drained
3 Tbsp. brown sugar
1/4 cup chopped pecans

Directions:

Bring water and orange juice concentrate to a boil in a large saucepan. Add oats, wheat germ, and dried cranberries to boiling water and return to a boil. Cook and stir for 5 minutes. Then remove from heat. Stir in mandarin oranges, brown sugar, and pecans. Serve with vanilla yogurt. Makes a delicious, nutty, and nutritious breakfast!

Servings:

Peanut Butter Chocolate Baked Oatmeal

Peanut Butter Chocolate Baked Oatmeal

Ingredients:

6 cups quick oats
1 cup brown sugar
2 cups milk
4 Tbsp. butter, melted
4 eggs
3 tsp. baking powder
1 tsp. salt
2 tsp. vanilla
1 cup creamy peanut butter
1/2 cup mini chocolate chips

Directions:

Mix all ingredients together in a large bowl. Pour into a greased 9”x13” baking pan. Bake at 350° for about 35 minutes or until set in the center. Serve warm with milk or half ‘n half.

Servings: 12

Note: I make a whole pan about twice a week for myself and my husband for breakfast. Leftovers keep in the refrigerator for up to 5 days. We reheat it in the microwave. It is our favorite breakfast!

Pumpkin Pancakes

Pumpkin Pancakes

Ingredients:

2 cups Flour
3 Tbsp. Brown Sugar
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Ground All spice
2 tsp. Cinnamon
½ tsp. Ginger
½ tsp. Cloves
½ tsp. Salt
1 ½ cup Milk
1 cup Pumpkin Puree
2 Eggs
2 Tbsp. Vegetable Oil
2 Tbsp. Vinegar

Directions:

Combine flour, sugar, baking powder, baking soda, All Spice, cinnamon, ginger, cloves, and salt in a large bowl. Next mix together the milk, pumpkin puree, eggs, vegetable oil, and vinegar. Then pour that into the flour mixture and stir until combined.

Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup batter on pan for each pancake. Brown lightly on both sides. Serve hot with syrup and cool whip. 

Sausage Cheese Balls

Sausage Cheese Balls

Ingredients:

2 pkg. (16 oz. each) Bob Evans sausage
1 1/2 cups Bisquick Baking Mix
16 oz. (4 cups) shredded cheddar cheese
1/2 cup finely chopped sweet onion
1/2 cup finely chopped celery
1 tsp. black pepper
1 tsp. minced fresh garlic

Directions:

Preheat oven to 375°. Combine all ingredients in a large mixing bowl; mix well. Form into 1 inch balls. Place onto ungreased baking sheet. Bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from baking pan. Serve using toothpicks. Serve for breakfast or as an appetizer.

Servings: 6-9 dozen.

Note: Unbaked sausage balls may be frozen and baked later.

Sunrise Omelet

Sunrise Omelet

Instructions:

3/4 cup frozen broccoli, chopped
1/2 cup red bell pepper, chopped
1/4 cup green onions, sliced
6 eggs, beaten
1/3 cup milk
1 cup shredded cheddar cheese
1 cup cottage cheese
1/2 tsp. salt
1/8 tsp. black pepper

Directions:

Mix well and pour into a greased 9”x13” pan. Bake at 350° for 40-50 minutes or until center is set.

Servings: 8

Note: I like to use fresh broccoli florets and sauté over high heat with red bell pepper and fresh mushrooms until lightly browned, but not cooked through. I think this makes a wonderful omelet even better! -Maria