Banana Bread Pancakes

Ingredients

3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp firmly packed brown sugar
2 1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt
5 ripe bananas, mashed
1 cup buttermilk
1/4 cup butter, melted
Pancake syrup

Directions

Stir together flour, sugar, brown sugar, baking soda, cinnamon, and salt in a large bowl.

Whisk together bananas, buttermilk, and melted butter; add to flour mixture, stirring just until combined.

Spray griddle or large nonstick skillet with cooking spray; preheat to medium heat.

Drop batter by 1/4 cupfuls onto griddle.  Cook until bubbles form on tops of pancakes and edges look dry; turn, and cook until browned.

Serve with syrup.

Cinnamon Flapjacks

Ingredients

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 Tbsp. maple syrup
1 Tbsp. butter, melted
1/2 tsp. ground cinnamon

syrup:

1 cup packed brown sugar
1/4 cup water
1 Tbsp. butter
1/2 tsp. vanilla extract

Directions

In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When underside is browned, turn pancakes and cook until second side is golden brown.

Meanwhile in a small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

*This recipe comes from the June/July 2011 edition of Simple & Delicious.*

Cream Cheese Muffin Puffs

Ingredients

1/2 cup sugar
1 teaspoon cinnamon
1/8 teaspoon almond extract
1/4 cup margarine, melted
1/2 teaspoon vanilla extract
10-ounce tube refrigerated biscuits
12 ounce cream cheese, cubed

Directions

Combine sugar, cinnamon and almond extract. In a separate bowl, combine margarine and vanilla. Press biscuits into 3-inch circles. Dip each cream cheese cube in margarine mixture, then in sugar mixture. Place cube on center of biscuit, fold dough over cheese; seal well. Dip each filled biscuit into margarine mixture, then sugar mixture. Place seam side down in ungreased muffin pan. Bake at 375 degrees for 12 to 18 minutes; serve warm.

Makes 10 to 12

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Farmer's Casserole

Ingredients

3 cups frozen, shredded hash browns
3/4 cup Monterey Jack cheese, shredded
1 cup cooked ham, diced
1/4 cup green onions, chopped
4 eggs
12-ounce can evaporated milk
1/8 teaspoon salt
1/4 teaspoon pepper

Directions

Place hash browns in 8"x8" baking dish. Sprinkle with cheese, ham and onions. In a mixing bowl, beat eggs, milk, salt and pepper together; pour over hash browns. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55 minutes to one hour or until a knife inserted in the center comes out clean.

Makes 6 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Baked Oatmeal

Ingredients

2 eggs, beaten
1 cup milk
1/2 cup oil
1 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick-cooking oats, uncooked

Directions

Mix all ingredients together with mixer. Pour into a lightly greased 13"x9" baking pan. Bake at 350 degrees for 25 to 30 minutes. Do not let brown.

Makes 6 to 8 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry Jam Muffins

Ingredients

1 cup all-purpose flour
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons butter, melted
1/2 cup sour cream
1 egg
1/2 teaspoon vanilla extract
1 banana, mashed
1 to 2 tablespoons milk
1/2 cup blueberry jam

Directions

Mix dry ingredients together in a bowl. Stir in butter, sour cream, egg, vanilla and banana. Add a little milk if batter seems to thick. Spoon batter into 10 to 12 greased muffin cups about 1/2 full. Drop one teaspoon of jam into middle of teach muffin. Bake at 400 degrees for 12 to 15 minutes. Cool slightly before removing from pan. Makes 10 to 12 muffins.

**Note~You can use any flavor jam or preserves.**

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Blueberry 'N Cheese Coffee Cake

Ingredients

1/2 cup plus 2 tablespoons butter, softened & divided
1-3/4 cup sugar, divided
2 eggs
2-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup water
2 cups blueberries
8-ounce package cream cheese, cubed and softened
2 tablespoons lemon zest

Directions

In a mixing bowl, beat 1/2 cup butter at medium speed until creamy; gradually adding 1-1/4 cup sugar and beat well. Add eggs one at a time, beating well after each addition. In a small mixing bowl, combine 2 cups flour, baking powder and salt; stir well. In a separate bowl, combine milk and water; stir well. Add flour mixture to butter mixture alternately with milk mixture. Mix at low speed after each addition until mixture is well blended. Gently stir in blueberries and cream cheese. Pour batter into a greased 11"x7" pan. In a medium bowl, combine remaining flour, sugar, lemon zest and butter; sprinkle mixture over batter. Bake, uncovered at 375 degrees for 50 to 55 minutes or until golden brown. Serve warm.

Makes 12 to 16 servings

**This recipe comes out of Gooseberry Patch's Recipes For Comfort cookbook.**

Nana's Cowboy Coffee Cake

Ingredients

2-1/4 cups all-purpose flour
1/2 teaspoon salt
2 cups brown sugar, packed
3/4 cup shortening
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
2 eggs, beaten
Garnish: walnuts

Directions

Combine flour, salt, sugar and shortening in a large bowl; mix until crumbly. Set aside 3/4 cup mixture for topping. To the remaining mixture, add baking powder, baking soda, cinnamon and nutmeg; mix in buttermilk and eggs. Pour into a 13"x9" baking pan lined with wax paper. Sprinkle with topping. Lightly press walnuts into batter. Bake at 375 degrees for 25 to 30 minutes. Remove and cool on wire rack.

Serves 12 to 15

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Applesauce Puffs

Ingredients

2 cups biscuit baking mix
1/2 cup sugar, divided
2 teaspoons cinnamon, divided
1/2 cup applesauce
1/4 cup milk
1 egg, beaten
2 tablespoons oil
2 tablespoons butter, melted

Directions

Combine biscuit baking mix, 1/4 cup sugar and one teaspoon cinnamon in a mixing bowl; set aside. Mix together applesauce, milk, egg and oil in a separate bowl; pour into dry ingredients. Beat vigorously for 30 seconds. Fill 24 greased muffin tins 2/3 full. Bake at 400 degrees for 12 minutes. Cool in pan for several minutes. Combine remaining sugar and cinnamon in a small bowl. Dip each puff in melted butter then in cinnamon-sugar mixture.

Makes 2 dozen

**This recipe comes out of Gooseberry Patch's Grandma's Kitchen cookbook.**

Blueberry Buttermilk Coffeecake

Ingredients

for the coffeecake:

1/2 cup butter
1 1/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups blueberries

for the topping:

2/3 cups all-purpose flour
2/3 cup sugar, white or brown
6 tablespoons butter, softened

Directions

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. Sift together 4 cups flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in blueberries by hand. Pour batter into prepared pan.

In a small bowl, combine 2/3 cup flour and 2/3 cup sugar. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Italian Sausage Strata

Ingredients

1 lb. bulk Italian sausage
1 loaf (1 lb.) sourdough bread, cubed
1 jar (4 1/2 oz.) sliced mushrooms, drained
1/4 cup thinly sliced green onions
10 eggs
3 cups half-and-half cream
1 tsp. ground mustard
1/2 tsp. salt
1 cup (4 oz.) shredded Italian cheese blend

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13 x 9 inch baking dish. Layer with mushrooms, onions and sausage. In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving.

Yields 12 servings

**This recipe comes from the Nov/Dec 2009 Simple & Delicious magazine.**

Peaches & Cream French Toast

Ingredients

1 cup packed brown sugar
1/2 cup butter, cubed
2 Tbsp. corn syrup
1 can (29 oz.) sliced peaches, drained
1 loaf (1 lb.) day-old French bread, cubed
1 pkg. (8 oz.) cream cheese, cubed
12 eggs
1 1/2 cups half-and-half cream
1 tsp. vanilla extract

Directions

In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13 x 9 inch baking dish.

Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.

Yields 12 servings

Monkey Bread

Ingredients

4 tubes of biscuits
granulated sugar
cinnamon
1-1/4 stick butter
1 cup brown sugar

Directions

Cut biscuits into 4ths. Coat with mixture of granulated sugar and cinnamon. Drop into bundt pan. Melt 1-1/4 sticks of butter and stir in brown sugar. Pour mixture over biscuits. Bake at 350 degrees for 20 minutes.

Cinnamon Breakfast Bake

Ingredients

One 12-ounce package Johnsonville Brown Sugar & Honey Links
12 slices white bread
One 21-ounce can apple-pie filling
12 large egs, lightly beaten
1 1/2 cups milk
1 tablespoon cinnamon
1 tablespoon vanilla

Directions

Preheat oven to 350 degrees.

Prepare the links according to package instructions. Allow to cool slightly. Slice into 1/4-inch coins.

Cube the bread and place it into a greased 9-by-13-inch pan.

In a large bowl, combine the pie filling, eggs, milk, cinnamon, vanilla, and sausage coins. Pour this mixture over the bread, making certain that the apples and sausage are evenly distributed.

Bake for 35 to 40 minutes, until the eggs are set. Let stand 10 minutes before slicing.

This recipe comes from Johnsonville's Big Taste of Sausage Coobook.

Ham & Cheese Omelet Roll

Ingredients

4 ounces cream cheese, softened
3/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
12 eggs
2 tablespoons Dijon mustard
2-1/4 cups shredded cheddar cheese, divided
2 cups finely chopped fully cooked ham
1/2 cup thinly sliced green onions

Directions

Line the bottom and sides of a greased 15x10x1 baking pan with parchment paper; grease the paper and set aside.

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.

Bake at 375 degrees for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.

Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted.

Slow-Cooker Hashbrown Casserole

Ingredients

32-oz. pkg. frozen shredded hashbrowns
1 lb. ground pork sausage, browned & drained (can also use ham or bacon)
1 onion, diced
1 green pepper, diced
1 1/2 cups shredded Cheddar cheese
1 dozen eggs
1 cup milk
1 teaspoon salt
1 teaspoon pepper

Directions

Place one-third each of hashbrowns, sausage, onion, green pepper and cheese in a lightly greased slow cooker. Repeat layering 2 more times, ending with cheese. Beat eggs, milk, salt and pepper together in a large bowl; pour over top. Cover and cook on low setting for 10 hours.

Serves 8.

I got this recipe from Gooseberry Patch's Christmas In The Country cookbook.

**Thoughts~This recipe was okay. I think I would prefer to cook it in the oven, but it was convenient to wake up and have breakfast already made on Christmas morning.**

Fruit Smoothies

Ingredients

1 (14 ounce) can sweetened condensed milk
1 (8 ounce) plain yogurt
1 small banana, cut up
1 cup frozen or fresh whole strawberries
1 (8 ounce) can crushed pineapple packed with juice, chilled
1 cup ice cubes

Directions

Blend it all together. So simple! You can even garnish with extra fruit. :-)