Recipe from LeGormetTV

1 1/2 C. all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 egg
1/2 C. granulated sugar
1 Tblsp. granulated sugar
2 Tblsp. butter, softened
2 Tblsp. shortening
1/2 C. half-and-half
1/2 C. milk
1/4 C. buttermilk
1/4 tsp. vanilla

Directions
Combine flour, salt and baking soda in a medium bowl and stir to combine.
Lightly beat the egg in another medium bowl and combine with sugar, butter, and shortening.
Mix until smooth.
Add the half & half, milk, buttermilk and vanilla and mix.

Pancake Mix ( homemade or store bought)
sausage
bacon
chocolate chips
blueberry's
nuts.
whatever you have in the frig

Pour pancake batter in muffin tins and add your favorite toppings

Bake at 350 degrees for 12-14 minutes.

2 8 oz. pkgs. refrigerator biscuits
1/4 C. melted butter or margarine
1/2 C. brown sugar
1/4 C. chopped nuts
Cinnamon

Mix brown sugar and nuts together.

Dip each refrigerator biscuit in melted butter, then brown sugar and nuts.
Place in Rival Bread and Cake pan or a 3 pound coffee can.
Sprinkle each layer of biscuits with cinnamon.

If using coffee can, cover with several layers of paper towels.
Cook on high for 3-4 hours. No peeking!
You can check bread after two hours.

4 medium-sized apples, peeled and sliced
1/4 C. honey
1 tsp. cinnamon
2 Tblsp. butter, melted
2 C. granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on LOW for 7-9 hours (overnight).

Serve with milk

1 1/2 lb Ground beef
1 ea Onion -- large; finely chopped
2 Tblsp. Olive oil or butter
2 ea Garlic -- cloves; minced
1 cn Mushrooms -- sliced; drained; 4 oz (or fresh)
2 tsp. Salt
1/2 tsp. Nutmeg
1/2 tsp. Oregano -- leaf
1/2 pk Spinach -- chopped; frozen*
3 Tblsp. Flour
6 ea Eggs -- beaten
1/4 C. Milk -- scalded
1/2 C. Cheddar cheese -- sharp; grated
*thawed; drained

In skillet, lightly brown ground beef and onion in olive oil; drain well. (I like to saute fresh mushrooms instead of using canned.)
Place in well greased crock-pot.

2 tbsp. butter
3 tbsp. sugar
1/2 tsp. cinnamon
1/2 tsp. baking powder
1/2 C. milk
1 egg
1 tsp. salad oil
1 apple, pared and sliced
1/2 C. pancake mix

Melt butter, combine apple, sugar, and cinnamon, heat together until bubbly.
Combine pancake mix, 1 tablespoon sugar, baking powder, egg, milk, and oil.
Pour this mixture over the apple mixture.

Bake at 400 degrees for 12 minutes.
Serve with powdered sugar or syrup.

1/2 cup granulated sugar *
1 teaspoon cinnamon *
2 cans (16.3 oz each) pillsbury® grands!® homestyle refrigerated buttermilk biscuits *
1/2 cup chopped walnuts, if desired *
1/2 cup raisins, if desired *
1 cup firmly packed brown sugar *
3/4 cup butter or margarine, melted *

1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray.
In large -storage plastic food bag, mix granulated sugar and cinnamon.

2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.

4 cups water
1 teaspoon salt, (optional)
1 cup quick grits

Bring water and salt to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.
Pour grits into 9 x 5-inch or 8 x 4-inch loaf pan; refrigerate for 1 hour, or until firm. Remove from pan and cut into 1/2-inch thick slices.
Grease large skillet. Fry slices over medium heat for 4 to 5 minutes on each side or until lightly browned.

Makes 6 servings

1/2 cup sugar
1/2 teaspoon cinnamon
4 cups thinly-sliced pared apples
1 cup sifted all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 well-beaten egg
1/2 cup evaporated milk
1/3 cup melted butter

Place apples in bottom of a greased 8 1/4 × 1 3/4-inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon.

Mix dry ingredients together.
Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples.

1 package {7 oz.} dried apples
1 container {18 oz.} quick-cooking oats
1 jar {3 oz.} non-dairy creamer
1/2 cup firmly-packed brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons ground cinnamon

Place dried apples in a processor; process until finely chopped. Add remaining ingredients and process until well blended.
Store in airtight container. Give with serving instructions.
Makes 7 1/2 cups mix; about 15 servings.

Attach to jar or container: Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.

2 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. softened butter
3/4 C. sugar
2 lg. eggs
1 C. mashed bananas
1/2 C. sour cream
1 C. blueberries
1/2 C. chopped pecans

Grease 9"x5" loaf pan.
Sift flour, baking soda, salt and cinnamon.
Cream butter and sugar until light and fluffy. Add eggs, bananas and sour cream and beat until blended.
Gradually beat in dry ingredients at low speed and beat just until smooth.
Fold in blueberries and pecans.
Pour into pan and bake about 1 hour or until tester comes out clean.

2 C. blueberries, frozen, unthawed
4 C. all-purpose flour, divided
1/2 C. boiling water
4 Tbsp. butter
1 C. orange juice
2 eggs, slightly beaten
2 C. granulated sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Topping:
4 Tbsp. granulated sugar
4 Tbsp. all-purpose flour
2 tsp. ground cinnamon
4 tbsp. butter, chilled

Grease two 9 x 5 inch loaf pans.
Sprinkle blueberries with 2 tablespoons flour; toss gently; set aside.
Place boiling water in large bowl. Add butter; stir until melted. Add orange juice, eggs, and sugar. Mix well.

2 lbs Pork Sausage
1 can Cream of Chicken Soup
8 oz French Onion Dip
1/2 cup Green Pepper, chopped
30 oz frozen shredded Hash Brown Potatoes, thawed
2 cups shredded Cheddar Cheese
1 cup Sour Cream
1 cup Green Onion, Chopped
1/2 cup Red Pepper, chopped
Salt and Pepper, to taste.

Cook and drain sausage, set aside. Combine the rest of the ingredients. Put half of the mixture into a greased 9 x 13 casserole dish. Sprinkle with sausage.
Cover with remaining potato mixture.

Bake at 350F for 45 minutes or until Golden Brown.

1 pkg Shredded Hash Brown Potatoes
1 can Cream Of Chicken or Celery Soup
1 cup Cheddar Cheese, shredded
1/2 Stick Margarine
1/2 cup Onion, chopped
1 cup Sour Cream

Mix all ingredients in a bowl. Put mixture into a greased 9 x 13 baking dish.
Bake, uncovered, at 350F for 45 minutes to 1 hour or, until golden brown.

"From Our Home to Yours"
Ozark First Church of the Nazarene" 2004

Ingredients
1 package of Pillsbury Biscuits (10 biscuits)
5 slices of bacon (cooked and cut into pieces)
4 eggs scrambled
5 cheese slices
1 egg yolk
1 tbsp. Water
Pepper to taste

Preheat oven to 375F.
Using a rolling pin or your hands flatten each biscuit.
Top each biscuit with a spoonful of egg, a spoonful of bacon and 1/2 slice of cheese.
Pull up on each corner to form into a ball, pressing together at the seam.
Place in greased muffin tins.
Lightly whisk water into egg yolk and brush over each muffin.
Top with pepper to taste.
Bake for 13-15 minutes.

1 cup orange juice
1/4 cup pineapple juice
2 pineapple slices
6 fresh strawberries
15 frozen raspberries
10 frozen blackberries
15 frozen blueberries
3 oz. favorite berry yogurt (optional)
ice cubes

Place all ingredients in a blender; blend until SMOOTH. Pour into chilled glass and serve.

1 C Plain yogurt
1 Small Banana
1 T Frozen orange juice
Sugar or honey, to taste
4 Ice cubes

Place all ingredients into blender or food processor. Whirl until smooth. Variations:

Instead of banana, use l cup cubed melon, l/2 cup fresh or frozen berries, l/2 cup pineapple, l peeled and chopped
kiwifruit or l/2 peeled and cored apple.

Yields about 2 l/2 cups. or 2 servings

2-3 eggs
2 teaspoons Butter
2 teaspoons finely minced ham
1/2 oz cheese
Salt & pepper to taste
.
Add butter to nonstick skillet over medium heat.
Whisk together eggs, and ham. Reduce heat to low and pour eggs into skillet. Sprinkle with salt and pepper. Cook eggs stirring constantly with a spatula until cooked but still moist.
Turn off heat, sprinkle with cheese to melt and serve!

Serves 1

Nutrition Info:
Calories: 123
Carbs: 1 gram
Protein: 14 grams
Fat: 7 grams

6 cups quick cooking oats
1/2 cup of raisins
1/2 cup chopped dried apples or dried banana chips
1/2 cup chopped nuts (almonds, pecans etc)
1/4 cup sugar
1/4 cup brown sugar
3 teaspons of ground cinnamon
1 teaspoon of salt
additional ingredient when preparing..
3/4 cup water or milk

Directions
In a bowl combine first 8 ingredients Divide into 2 batches. Store in air tight containers in a cool dry place for up to 1 month

Yeilds 7 cups of mix!

1 1/4 cups granulated sugar, divided
1/2 teaspoon cinnamon
1 day-old challah bread or other egg
bread (cut into 1/2-inch cubes)
1/4 cup butter or margarine, melted
1/3 cup raisins
8 large eggs, lightly beaten
1 quart half-and-half
1 vanilla bean, split lengthwise
Whipped cream (optional)

Heat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.
Combine 1/4 cup sugar and cinnamon in cup.
Toss bread, melted butter, raisins and cinnamon-sugar mixture in large bowl to coat. Spread in prepared pan.

4 3/4 C Flour - all purpose
3 tblsp. Margarine
1 C. Brown sugar -firm packed
2 Eggs
1/2 tsp. Salt
1/4 C. Margarine - melted
2 pkg. Yeast
1 C. Apricots, chopped dried
1/2 C. Milk
1/2 C. Almonds, slivered
1/2 C. Water

In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry ingredients; beat 2 minutes at medium speed of mixer.
Add eggs and 1 cup flour; beat at high speed 2 minutes. Stir in enough remaining flour to make soft dough.
Knead 8 to 10 minutes.

1 pk Frozen rolls
1/2 C. Brown sugar
1 Stick of butter
1/2 C. Pecans
1 pk Small vanilla pudding

Place frozen rolls in bundt pan. Melt butter and pour over rolls.
Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls.
Cover pan with paper towel or waxed paper and let rise overnight.
Bake 350 degree oven for 30 minutes.

Servings: 10

2 eggs
3/4 cup milk
2 1/3 cups Bisquick Baking or like Mix
2 tablespoons sugar
1/4 cup vegetable oil or shortening melted

Beat eggs in small bowl on high speed until thick and lemon colored, about 5 minutes. Stir in remaining ingredients.
Pour scant 1/4 cup batter onto medium hot ungreased griddle. Cook until pancakes are dry around edges.
Turn; cook other sides until golden brown.

Makes about 17 pancakes.
~~
Bacon Puff Pancakes
Fold 8 slices bacon, crisply fried and crumbled, into batter.

~~
Blueberry Puff Pancakes

1 C. flour
Pinch baking soda
2 tbsp. sugar
1/4 tsp. cinnamon
1/8 tsp. ginger
1/8 tsp. nutmeg
1 egg well-beaten
1 1/4 C. milk
2 tbsp. melted shortening
1/2 C. canned pumpkin or mashed sweet potato, cooked

Combine flour, soda, sugar and spices. Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth.
Bake on hot, lightly greased griddle, turning only once.

Serve hot with butter and syrup or powdered sugar.

Creamy Roquefort Dip Ingredients:
1/2 cup Roquefort cheese, crumbled
3 tsp cream cheese, softened
1/2 cup mayonnaise
1 Tbsp lemon juice
1 Tbsp wine vinegar
1/2 cup sour cream
12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

Preparation:

In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

Using a fryer or a large pot, heat oil to 350° F. Deep fry the wings until golden and crispy, approximately 10 minutes.

1 cup self-rising flour
1 cup self-rising cornmeal, or you may use a cornmeal mix such as Aunt Jemima?s
2 eggs
1 Tbsp granulated sugar
1/2 cup buttermilk
1/3 cup plus 1 Tbsp water
1/4 cup vegetable oil or bacon grease
Oil or butter for frying

Preparation:

Mix all ingredients well except for the frying oil. Heat oil in a skillet over medium heat.
Drop mixture by tablespoonfuls into hot skillet. Use approximately 2 Tbsp batter per hoecake. Brown until crisp; turn and brown on the other side.
Drain on paper towels. Leftover batter will keep in refrigerator for up to 2 days.

1/2 cup each diced bell peppers and sliced green onions
2 cups frozen shredded potatoes
1/2 pound breakfast sausage
8 large eggs
8 oz pkg shredded cheddar cheese
5 slices sour dough bread, cubed
2 cups low fat milk

Heat oven to 350°.
In a bowl, whisk eggs and milk. In skillet, cook sausage until browned, breaking up sausage to form crumble, drain.
Spray a baking dish with nonstick spray.

1 cup sugar
1 cup flour
1/4 cup butter
1 tsp. baking soda
1 tsp. almond extract
1 egg
2 apples, peeled, cored and quartered
1 tsp. cinnamon

Combine sugar, flour, butter, baking soda, almond extract and egg. Mix until blended.
Pat dough evenly into the bottom of a greased 9-by-13-inch (or slightly larger) baking pan. Thinly slice apple quarters.
Overlapping the slices, arrange in lengthwise rows on top of cake batter. Sprinkle with cinnamon and a little sugar.

Bake at 350 F for 25 minutes.

Topping:
1/4 cup butter
1/4 cup sugar
1 egg

2 eggs
1 1/4 cups buttermilk
4 Tablespoons butter, melted
3 Tablespoons canned pumpkin
1/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat a skillet over medium heat. Coat pan with oil cooking spray.

Combine eggs, buttermilk, butter, pumpkin, sugar & salt in a large bowl. Use an electric mixer to blend ingredients.

Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients & blend with mixer until smooth.