Breakfast Bites

On Thanksgiving morning I thought pumpkin pancakes seemed fitting since Thanksgiving sort of signifies the end of fall and we wouldn't make pumpkin-themed dishes until next Fall. I found a recipe on Pinterest that looked worth trying.

Pumpkin Pancakes

Ingredients:

1 1/2 cups of milk

1 cup pumpkin puree 

1 egg

2 tbsp vegetable oil

2 tbsp vinegar

3 tbsp brown sugar

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice 

1 tsp ground cinnamon

1/2 tsp salt

Mix the dry ingredients in one bowl. 

 

 

Then mix the wet ingredients in another bowl. 

Add the wet mixture to the dry mixture and stir. 

Cook in  a skillet over medium heat. Serve with butter and maple syrup! They were a hit in the Smith household.

When we wake up on Sunday mornings we usually want something tasty for breakfast besides our usual eggs and bacon. This particular morning Britt was in the mood for French Toast. So we hopped in the car and grabbed a loaf white bread from our local Western Supermarket. 

Easy French Toast

Ingredients:

4 eggs {I only had 3 so that's all I used}

1 cup of milk

1 tbsp of sugar

1 tbsp of cinnamon

A dash of nutmeg

Confectioners Sugar

Maple Syrup

Combine eggs and milk in a small mixing bowl. 

 Add 1 tbsp of sugar.

 Then add 1 tbsp of cinnamon. 

 Last, add a few shakes of nutmeg. 

 Stir these ingredients together. 

 Pour the mixture into a shallow baking dish. 

 Dip bread into mixture and coat on both sides. 

 Fry in pan for about 3 minutes per side or until golden and cooked through. 

 Top with confectioners sugar and maple syrup.  French toast always goes well with a side of bacon!

Britt's mom makes the best breakfast casserole. It is my favorite! We had a loaf of white bread that we needed to use up so Britt requested his mom's breakfast casserole. All I was lacking was the sausage, so I picked some up on my grocery run and made it for Sunday morning breakfast. It's so good-- you should definitely try it!

Breakfast Casserole

Ingredients:

12-15 slices of white bread {crust removed}

1 lb. sausage

2 cups shredded cheddar cheese

4 eggs

2 1/2 cups of milk

3/4 tsp dry mustard

1 can of cream of mushroom soup

You should prepare this the night before you want to cook and eat the casserole.

 Brown sausage. 

 Cut the crust off of the bread and cut bread in half pieces. Then layer it in the bottom of a baking dish.

 Next layer the sausage and 1 1/2 cups of cheese.

 Add another layer of bread.

Mix eggs, 2 cups of milk, and dry mustard together.  

Pour the egg mixture over the top layer of bread, cover with foil, and refrigerate over night.

There was some miscommunication with the husband...I was supposed to add the cream of mushroom soup mixed with milk and topped with 1/2 cup of cheese and then bake at 300 degrees F for 1 1/2 hours. But I slept late and Britt was so sweet that he didn't want to wake me up. He didn't know he needed to add the soup mixture and cooked it just how it was. By the time I woke up and realized it, there were only 10 minutes left for it to cook. So I added the cheese and let it finish cooking--it tasted fine and had less calories! 

I'll leave you with this quote because it is SO true... "Fat gives things flavor."-Julia Child

Check back soon for a glimpse into pie making!

_jessica