Fathers Day Breakfast in Bed

By Leslie Pleasants
Treat your husband to something special!  Have your children help.  Make the shopping list and go to the store together.  Have your kids help gather the items needed to make his breakfast. Now, let them help you make him that fabulous breakfast in bed! Let them write little notes to him or write "I love you Daddy" on the napkin.  Instead of a little vase of a flower maybe go unique with a vase and a cigar or screwdriver.  :)  Make it manly.

Here are some breakfast ideas for you to make that will sure make a smile on his face!  All these recipes were taken from my favorite website allrecipes.com and they were the top rated recipes (so you know they got to be good!!)  :)

Banana Crumb Muffins
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

 Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2.In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4.Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.


Clone of a Cinnabon
Ingredients
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted

4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions
1.Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3.Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4.Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Fluffy Pancakes
Ingredients
3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour

2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
cooking spray

Directions
1.Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2.Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

3.Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Cheesy Ham and Hash Brown Casserole
Ingredients
1 (32 ounce) package frozen hash brown potatoes

8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

2.In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.

3.Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Easy Bacon and Cheese Quiche
Ingredients
1 (3 ounce) can bacon bits

1/2 cup chopped onion

5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
1 (9 inch) deep dish frozen pie crust
4 eggs, lightly beaten
1 cup half-and-half cream

Directions
1.Preheat oven to 400 degrees F (200 degrees C).

2.In a medium bowl, mix the bacon, onions, and both cheeses. Place this mixture in the unthawed pie crust.

3.Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.

4.Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

French Toast Casserole
Ingredients
5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup white sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon margarine, softened
1 teaspoon ground cinnamon

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.

2.Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.

3.Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Whole Grain Waffles 
Ingredients
2 eggs, beaten
1 3/4 cups skim milk
1/4 cup canola oil

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 cup whole wheat pastry flour
1/2 cup flax seed meal
1/4 cup wheat germ
1/4 cup all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt

Directions
1.In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.

2.Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Chocolate Brunch For Mothers Day

 Chocolate Hazelnut and Banana Crepe
from Martha Stewart

Ingredients

• 1 cup all-purpose flour, (spooned and leveled)
• 1 tablespoon sugar
• 1/4 teaspoon coarse salt
• 1 1/2 cups whole milk
• 4 large eggs
• 3 tablespoons unsalted butter, melted

Filling

• 2 tablespoons chocolate-hazelnut spread, such as Nutella
• 1/2 banana, thinly sliced

Directions

1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
   
2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
   
3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
   
4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)
   
   5.  After flipping a crepe in the skillet, top with chocolate-hazelnut spread and banana. Cook until spread melts, about 1 minute. Fold into quarters.
   

 Chocolate Chip Scones
from:All Recipes

Ingredients

• 1 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1/2 cup miniature semisweet chocolate chips
• 3 tablespoons orange juice

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
3. Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 12 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
4. Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

 

Chocolate Waffles
from Nestle

Ingredients

* 2 1/4 cups all-purpose flour
* 1/2 cup granulated sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
* 3/4 cup (1 1/2 sticks) butter or margarine
* 1 1/2 cups milk
* 3 large eggs, lightly beaten
* 1 tablespoon vanilla extract
* Toppings: whipped cream, chocolate shavings, sifted powdered sugar, fresh fruit, ice cream

Directions

COMBINE flour, sugar, baking powder and salt in large bowl.

MICROWAVE morsels and butter in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature. Stir in milk, eggs and vanilla extract. Add chocolate mixture to flour mixture; stir (batter will be thick).

COOK in Belgian waffle maker* according to manufacturer's directions. Serve warm with your choice of toppings.

* Can also be cooked in standard waffle maker (makes about 20 standard-size waffle squares).




Simple Chocolate Dipped Strawberries
from: Trisha Novotny

• 16 ounces milk chocolate chips and brand
  
• 2 tablespoons shortening
• 1 container fresh strawberries with leaves
• Box of tooth picks

Directions

1. Insert toothpicks into the tops of the strawberries.
2. Pour chocolate chips into microwaveable dish - I use 1/2 a bag at a time.
   
3. Place bowl in microwave for 30 seconds at a time on high. stirring each 30 seconds until melted ( be careful to NOT over cook)
4. Dip strawberries into melted chocolate covering all sides of it.
   
5. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool or place on a sheet of wax paper.

Chcolate Brunch French Toast
From: Nestle

Ingredients

1 cup NESTLÉ NESQUIK Refrigerated Ready-to-Drink Chocolate Milk
2 large eggs
2 teaspoons butter or margarine
8 slices white or French bread
Powdered sugar (optional)
Sweetened whipped cream (optional)
Grated chocolate (optional) 
Fresh raspberries (optional)

Directions

WHISK together Nesquik and eggs in medium bowl.

MELT butter in large, nonstick skillet over medium heat. Dip bread into Nesquik mixture to coat evenly. Cook bread on each side for about 3 minutes or until cooked through. Dust with powdered sugar. Garnish with whipped cream, chocolate and raspberries 

MORE Chocolate FUN ideas:
- Serve a Chocolate fondue click here for fondue ideas and recipes
- Serve Nutella with toast or plain doughnuts, scones. biscuits or pancakes
- Create a Hot chocolate buffet/bar. Click here for ideas and recipes

Decoration Ideas:
- Use Color theme of Brown and pink from the table cloth to the dishes.
- Add chocolate fragrant candles
- Use mini chocolate candies ( kisses, sees candies, M& M's) for confetti all over the table
- Create a chocolate centerpiece using a pink anted pot filled with candy bar Flowers ( glue candy bars to sticks and arrange)
- Use chocolate dipped spoons for the hot chocolate
- The ideas are endless just think Chocolate, brown and pink.

1/2 Dozen Left Over Easter Ham Recipes

Cheddar Ham Soup Recipe

From Taste of Home

Ingredients

• 2 cups diced peeled potatoes
• 2 cups water
• 1/2 cup sliced carrot
• 1/4 cup chopped onion
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 to 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded cheddar cheese
• 1-1/2 cups cubed fully cooked ham
• 1 cup frozen peas, thawed

Directions

• In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
• Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through. Yield: 7 servings.

After-Holiday Ham on Biscuits

From Taste Of Home

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons cold butter
• 1/2 cup milk
• 
  CREAM SAUCE:
• 1 cup cubed fully cooked ham
• 1/4 cup chopped onion
• 3 tablespoons butter
• 1/2 teaspoon chicken bouillon granules
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon pepper
• 3 tablespoons all-purpose flour
• 1-3/4 cups milk
• 3 hard-cooked eggs, chopped
• 1 tablespoon minced fresh parsley

Directions

• In a large bowl, combine the flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface; knead 8-10 times.
• Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on a greased baking sheet. Bake at 425° for 10-12 minutes or until golden brown.
• Meanwhile, in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in the bouillon, Worcestershire sauce and pepper. Combine flour and milk until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in eggs and parsley.
• Split warm biscuits in half horizontally; top with ham mixture. Yield: 4 servings.

Ham and Cheese Crescents

from: Pillsbury 


INGREDIENTS

1	can (8 oz) Pillsbury® refrigerated crescent dinner rolls
8	thin slices cooked ham (8 oz)
4	thin slices Cheddar cheese (4 oz), each cut into 4 strips

DIRECTIONS

1.	Heat oven to 350°F. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.
2.	Roll up each crescent, ending at tip of triangle. Place with tips down on ungreased cookie sheet.
3.	Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Cobb salad ham roll-ups

From: PorkBeInspired.com

Ingredients:
8-12 slices ham, thinly sliced
2 slices bacon, crisp-cooked, drained, crumbled
1/4 cup mayonnaise
1 teaspoon Dijon-style mustard
2 eggs, hard-cooked, chopped
1/2 small avocado, chopped
1 Roma tomato, seeded and chopped
2 ounces blue cheese, crumbled
Leaf lettuce or romaine

Directions:
Combine mayonnaise and mustard in bowl. Fold in eggs, avocado, tomato, blue cheese and bacon until combined. Set aside.
Layer each ham slice with lettuce. Place a heaping tablespoon of the egg mixture at one end of each slice. Starting at the end with the filling, roll up each slice. Secure with a wooden pick. Yield: 4 servings.
Approximate values per serving: 364 calories, 25 grams protein, 27 grams fat, 1621 milligrams sodium, 167 milligrams cholesterol, 7 grams saturated fat, 5 grams carbohydrates, 2 grams fiber.
Source: PorkBeInspired.com

Ham & Swiss Hash Brown Bake

By:CARNATION MILKS

Ingredients

• 1 bag (16 oz.) or 4 1/2 cups frozen, shredded hash brown potatoes
• 2 cups (about 8 oz.) cooked ham, cut into 1/2-inch pieces
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 can (10 oz.) condensed reduced-sodium cream of mushroom soup
• 1 tablespoon Dijon or yellow mustard
• 1/2 to 1 teaspoon ground black pepper
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed of moisture
• 1 cup (4 oz.) shredded Swiss cheese

Directions

PREHEAT oven to 400º F. Grease 2 1/2- to 3-quart casserole dish.

COMBINE potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into prepared baking dish. Sprinkle with spinach and top top with remaining potato mixture. Sprinkle with cheese.

BAKE for 40 to 45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.

TIP:
• This versatile dish is great with many types of meats you may already have in your fridge. Try using chopped turkey or chicken instead of ham.

Ham and Cheese Muffins

from: Betty Crocker

Directions:

2	eggs
3	cups Original Bisquick® mix
1	cup milk
3	tablespoons vegetable oil
1	package (4 ounces) shredded Cheddar cheese (1 cup)
3/4	cup chopped fully cooked ham (1/4 pound)

Instructions:

1. 1 Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)
2. 2 Beat eggs slightly in medium bowl with fork. Stir in Bisquick mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.
3. 3 Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.

Hearts for Breakfast - 3 Recipes For Valentines Day

Sweetheart rolls
by Betty Crocker

A pinch and a poke create the fun heart shape in quick rolls rolled with a sweet raspberry filling.

Ingredients:

Rolls

4 1/2	cups Original Bisquick® mix
1 1/3	cups milk
1/4	teaspoon almond extract
2	tablespoons butter or margarine, softened
1	package (4-serving size) raspberry- or strawberry-flavored gelatin (not sugar-free)

Powdered Sugar Icing

2	cups powdered sugar
2	to 3 tablespoons milk or water
1	teaspoon vanilla

Directions:

1. Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In large bowl, stir Bisquick mix, 1 1/3 cups milk and the almond extract until soft dough forms. On surface generously dusted with Bisquick mix, gently roll dough in Bisquick to coat. Shape into a ball; knead 10 times.
2. Divide dough in half. Roll or pat each half into 12x7-inch rectangle. Spread 1 tablespoon of the butter over each rectangle. Sprinkle half of the gelatin over each rectangle; spread evenly with back of spoon. Roll up each rectangle tightly, beginning at 12-inch side. Pinch edge of dough into roll to seal. Cut each roll into 12 (1-inch) slices. Place on cookie sheet. To make heart shape, pinch one side of slice to form sharp point; make deep indentation in opposite side of dough with knife to make top of heart.
3. Bake 12 to 15 minutes or until golden brown.
4. Meanwhile, mix icing ingredients until smooth and spreadable. Remove rolls from cookie sheet to cooling rack; spread icing over warm rolls.

Sweet Hugs ans Kisses
from Betty Crocker

Surprise your family with a special treat that says "I love you"!

Ingredients:

2	cups Original Bisquick® mix
1/3	cup milk
2	tablespoons granulated sugar
1	egg
1/4	cup butter or margarine, melted
	Granulated sugar or colored sugar, if desired

Directions:

1. Heat oven to 400°F. Stir Bisquick mix, milk, 2 tablespoons sugar and the egg in medium bowl until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times.
2. Roll or pat dough into 6 1/2-inch square, 1/2 inch thick. Cut dough into 12 strips. Shape 6 strips into circles to make O shapes; pinch ends to secure. Cut remaining 6 strips crosswise in half; crisscross pairs of strips to make X shapes. (Or use X- and O-shaped cookie cutters dipped in Bisquick mix.) Place hugs and kisses on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown. Immediately brush with melted butter and sprinkle with granulated sugar. Serve warm.

Heart Shaped Blueberry Pancakes
from: Betty Crocker

Blueberry pancakes can be delicious and "love-ly" with easy heart shaping.

Ingredients:

1	cup Bisquick Heart Smart® mix
2/3	cup fat-free (skim) milk
2	tablespoons fat-free egg product or 1 egg white
3/4	cup frozen blueberries, thawed, drained

Directions:

1. Heat griddle or skillet over medium-high heat or to 375°F; grease with vegetable oil or shortening.
2. In medium bowl, stir all ingredients except blueberries until blended. Gently stir in blueberries.
3. Pour batter by slightly less than 1/4 cupfuls into heart shapes onto hot griddle. Cook until bubbles break on surface. Turn; cook until golden.

BEST ever French Toast

French Toast

By Robert Johnson allrecipes.com

Prep Time:10 Min
Cook Time:25 Min
Ready In:35 Min

Ingredients
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
12 slices white bread
1 tablespoon ground cinnamon

Directions
1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; stir well to combine.
2. Soak bread slices in the egg mixture until saturated.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Brown slices on both sides, sprinkle with cinnamon and serve hot.

Submitted by Tanya Peila

24/7 MOMS Project Manager

tanya@247moms.com

Breakfast In The Slow Cooker

Who says the slow cooker / crock pot is just for dinner? We found a great selection of recipes to create a complete breakfast meal using your slow cooker /crock pot.

Fresh Apple Coffee Cake:
www.RecipeLion.com

Have a sweet morning treat thanks to apples and this coffee cake easy recipe. One of the best coffee cakes you'll make, it's also super easy because you do all of the cooking in a crock-pot. This quick easy crock-pot recipe is bound to please.

Ingredients
2 1/4 cup biscuit mix
2/3 cup applesauce
1/4 cup milk
2 tablespoon sugar
2 tablespoon butter or margarine, softened or melted
2 apples, peeled cored and diced
2 teaspoon cinnamon
1 teaspoon vanilla
1 egg, lightly beaten
1/4 cup brown sugar
2 tablespoon firm butter or margarine
1/4 cup chopped nuts, if desired
Instructions

1. Combine 2 cups biscuit mix, applesauce, milk, sugar, softened butter, apples, 1 teaspoon cinnamon, vanilla and egg. Spread in a lightly greased 3 1/2 quart crock-pot (or spread in a lightly greased baking dish which fits in a larger sized crock-pot).

2. Combine 1/4 cup biscuit mix, brown sugar, firm butter, cinnamon and nuts with a fork or pastry blender to form the streusel; sprinkle over the batter.

3. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.


Flower Pot Banana Bread:
www.about.com

Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup ripe bananas; mashed, 2 to 3 medium bananas
1/3 cup milk
1 teaspoon lemon juice
1/2 cup walnuts, chopped
1 flower pot, terra cotta, about 6 1/2 inch size, to fit in crockpot
Preparation:

Wash a new flower pot well; grease then line with waxed paper, cutting to fit. Note: Make sure the flower pot fits in your crockpot, or use a 2-pound coffee can. Grease the waxed paper.
Mix flour, baking soda and salt. In a separate bowl, cream butter, then add sugar, eggs and bananas, blending thoroughly. Combine milk and lemon juice to banana mixture, alternately add flour and milk mixture, then stir in nuts. Pour mixture into prepared flower pot and place in crockpot. Place liner in base. Cover with 2 to 3 paper towels. Cover crockpot and cook on low 5 to 6 hours. Do not lift lid to check on it until last hour.


Yogurt In A Crockpot
chefmichele.blogspot.com

Ingredients:
1 quart milk (2%), homogenized
4 teaspoon yogurt,plain
4 teaspoon sugar, optional

Heat the milk in a saucepan until lukewarm; if the milk is too hot at this point, it will destroy the culture and the mix will set. Put the yogurt in the crockpot and stir in the sugar and milk thoroughly. Cover with a clean dish towel (do *not* cover pot). Heat on low 1 hr. then turn off the pot and leave undisturbed for 2 hours. The yogurt should now be just set. Lift the pot from base, cool then refrigerate. Flavorings should be added after yogurt has set. Flavorings such as powdered coffee (2-3 t.), powdered milk drink flavorings (2-3 t.), cocoa, chopped fruit, honey, vanilla extract (1 t.), and various types of extract can be used (try 1 t. to 1 qt. of yogurt) can be used. **This can only be made in a crockpot that can be removed from base. Yogurt doesn't like to be disturbed when setting. Try draining 1 pt. of the set yogurt overnight in cheesecloth. You end up with "Syrian cream cheese". You use it (cold) the way you use regular cream cheese. From: Kathleen Morrison Date: 20 Mar 96

CrockPot Granola Recipe

From: A Year Of Slow Cooking



The Ingredients.

- 5 cups oats (if gluten free, make sure the oats are certified GF.)
- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 T flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut
- 1/2 cup dried fruit (I used raisins and cranberries)

The Directions.

Put all the dry ingredients into your crockpot. You'll need at least a 4 quart.

Melt the butter in the microwave, and add. Add the honey. Toss well.

*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you'd rather the granola clump together in pieces, you'll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn't clump much--so if you'd prefer your granola that way, you'll need to add at least 3/4 cup of honey. I didn't want that much sugar, and my kids are cool with eating it like this.

Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.

If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. But it won't burn as quickly as it does in the oven!

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well.

Crock pot Egg Casserole

By Linda Larsen, About.com

Use your imagination when making this recipe. Try Canadian bacon instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add some minced jalapeno peppers if you like hot foods. Then enjoy!

Prep Time: :25

Cook Time: 8 hours low

Ingredients:

• 32 oz. bag frozen hash brown potatoes
• 1 lb. cooked ham, cubed
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 Tbsp. olive oil
• 1-1/2 cups shredded Cheddar cheese
• 12 eggs
• 1 cup whole milk
• 1/2 tsp. salt
• 1/2 tsp. pepper

Preparation:

Spray inside of slow cooker with nonstick cooking spray. In small skillet, cook onion and green pepper in olive oil until crisp tender. Let cool about 10 minutes. Place one third of the frozen hash brown potatoes in the slow cooker. Add one third of the ham, onion, green pepper and cheese. Repeat layers, ending with the cheese.

In a large bowl, beat the eggs, milk and seasonings until well mixed. Pour over the ingredients in the slow cooker, cover and turn on low. Cook for 8-10 hours, until casserole is set and eggs are thoroughly cooked. Serves 12

Have you made a breakfast dish in your slow cooker/crock pot?