SOUP, BARS, CHEESECAKE & GREEN BEANS!!

BAKED POTATO SOUP

The next time you bake potatoes, make some extra ones and try this hearty soup. This is also a great soup for using up any leftover boiled potatoes.

INGREDIENTS:
5 lbs. russet baking potatoes (6 large bakers)
½ lb. bacon
3 Cups 2% milk
1 stick butter or margarine
3 Cups onion, minced
7½ Cups chicken stock
½-¾ Cup all-purpose flour
½ tsp.thyme
1 TB. parsley
¼ tsp. cayenne red pepper
1 tsp. salt (optional)

DIRECTIONS:
Preheat oven to 350°. Wash and dry potatoes, poke with a fork, and bake for 1 hour and 15 minutes until soft. Cool to room temperature. Refrigerate for 1 hour to speed up the cooling. Remove the skins and coarsely chop the potatoes. Set aside. Finely chop the bacon and fry until crispy. Drain the bacon on paper toweling and set aside. Let the milk come to room temperature. Place 1½ Cups of chopped potatoes into a blender. Blend or mash with a little water to make the potatoes thin, yet smooth and creamy. In a large, heavy pot, melt the margarine or butter over medium-low heat. Add the onions and cook until they are soft and translucent, about 10 minutes. In a separate pan, heat the chicken broth to boiling. Using a wooden spoon, gradually mix the flour into the onion mixture. Continue stirring mixture for 3 minutes. Do not brown. While stirring the mixture, slowly add the rest of the chicken broth to the onion mixture. Next, add the potato puree. Mix well. Lower the heat to simmer and cook for 30 minutes. Stir often to avoid scorching on the bottom. Add milk, parsley, thyme, cayenne, salt, pepper, and the remaining chopped potatoes. Cover and simmer another 30 minutes, stirring often. If soup is too thick, thin with more milk. Add ¾ of the crisp bacon and mix well. Serve garnished with the remaining bacon, cheddar cheese, and chives, if desired.

HELLO DOLLY BARS

INGREDIENTS:
1/2 Cup butter (1 stick), melted
1 1/2 Cups graham cracker crumbs (10 whole graham crackers)
1 tsp cinnamon
1 Cup chopped nuts (walnuts or pecans are great)
1 Cup chocolate chips
1-1/3 Cups shredded coconut
1-1/2 Cups sweetened condensed milk (15 oz.)
1 tsp. vanilla extract

DIRECTIONS:
Preheat oven to 350°. Mix the butter, graham cracker crumbs, and cinnamon together until well blended. Press the mixture into the bottom of an ungreased 9x13" baking dish to form a thin crust. Sprinkle on the nuts and spread evenly to form a layer, followed by a layer of chocolate chips and a layer of coconut. In a small bowl, beat together the condensed milk with the vanilla. Pour the mixture evenly over the top of the bars, (don't worry if it doesn't completely cover everything), and bake at 350° for 20-25 minutes, until lightly golden. Chill for an hour before slicing.

HARVEST GREEN BEANS

A simple vegetable dish is perfect for the holiday meal - no rich sauce or cheese is needed. Pecans add a holiday flavor.

INGREDIENTS
1 lb. fresh green beans
1/2 Cup pecans
2 TB. butter or olive oil
2 tsp. sesame seeds
2 tsp. honey

DIRECTIONS:
Wash the beans, discarding any less than desirable beans that are limp or have spots. Cut the stem end off. This can be done a day ahead of time and the beans placed in a zip top bag in the fridge.

To cook: Bring a pot of water (at least 2 quarts) to a rolling boil. This takes up to 15 minutes. Add the green beans and cook 2 minutes. Drain and rinse the beans to stop the cooking, but leave them warm. While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans. Once they are lightly browned, add the sesame seeds . Once the beans are boiling in the pot, drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix. Place in a serving bowl. Cover the bowl with foil and place in a warm place until ready to serve - the oven turned off after the turkey has been pulled out is perfect.

FUDGE TRUFFLE CHEESECAKE

This cheesecake is delicious, but you only need a small piece because it is so rich.

Chocolate Crumb Crust
INGREDIENTS:
1-1/2 Cups vanilla wafer crumbs
1/2 Cup powdered sugar
1/3 Cup cocoa powder
1/3 Cup melted butter

Cream Cheese Filling
INGREDIENTS;
2 Cups semi-sweet chocolate chips
3-8 oz. pkgs. cream cheese, softened
1-14 oz. can sweetened condensed milk
4 eggs
2 tsp. vanilla extract

DIRECTIONS:
Crust: Preheat oven to 300°. Combine all of the crust ingredients and mix well. Press the crust into the bottom of a greased springform pan. Bake at 300° for 15 minutes. Remove from the oven.

In a double boiler, heavy bottomed small saucepan or heat-proof bowl placed over a pan of boiling water, melt the chocolate chips. Remove from the heat, Add the cream cheese, sweetened condensed milk and VANILLA; stir to combine. Slightly beat the eggs in a bowl and add to the mixture. Blend well. Pour over the crust. Bake at 300° for about 1 hour to 1 hour 10 minutes or until the center is almost totally set. It will wiggle just slightly when done if you gently shake the pan. Turn the oven off and open the door and let the cake stand in the warm oven for 10 minutes, then place on a rack to cool. This gradual temperature change helps keep the top from cracking. Sometimes it cracks anyway, which is not a big deal. While the cake is still hot, carefully run a thin knife around the edge to make sure it is not sticking to the pan. Cool completely, remove carefully from the pan and serve. Top with a dollop of whipped cream, if desired.

Recipes from Penzy's

THANKSGIVING IDEAS & CANDIED NUTS!!!

HOME MADE THANKSGIVING TABLECLOTH

Have the party guests create a homemade tablecloth as a Thanksgiving memento for years to come. Here’s how:

Materials:
Plain White Fabric Table Cloth
Fabric Paint in harvest colors - red, gold, brown, yellow, orange
Printing items - potatoes, corn cobs, sponges, feathers, leaves, stencils of your choice

Place a layer of newspapers on a large flat surface and place your clean tablecloth on it. Halve potatoes and cut simple designs into them for potato prints, such as a star, leaf, or flower. (Keep in cold water until ready to use.)

Pour a small amount of the different colored paints into paper plates. Place the paints and printing items on dining trays along the center of the table. This will minimize the spills and drips when your little artists get to work.

When you’re ready to begin, give each child a section of the tablecloth to decorate and let them get creative. Show them how to make impressions by dipping printing items into the paint and pressing on the tablecloth for interesting effects.

Variation: Let kids make handprint turkeys on the tablecloth and embellish them with glitter. Instruct them to write their name near their turkey and also write something they are thankful for. A great Thanksgiving party memento...

CORNUCOPIA PLACE CARDS

Write each guest's name on an ice cream sugar cone with decorator frosting. Place the cones onto a festive paper napkin and fill them with candies, dried fruit and nuts. Let the filling spill out a bit for a "horn of plenty" effect.

MAYFLOWER PLACE CARDS

Materials:
Tapered Cantaloupe Slices, about 1 inch thick in the middle
Round Toothpicks
White Paper Plates
Black Marker
Cut the scalloped edges of the paper plates into sections. Write each party guest’s name on one. Make two holes in each "sail" vertically. Insert toothpick into the sail, then into the cantaloupe slice. Makes a great presentation on each plate, and can be eaten too!

PINE CONE TURKEYS

Materials:
Round Pine Cones
Red Construction Paper
Googly Eyes
Craft Feathers or Chenille Pipe Cleaners
Craft Glue
Cut red construction paper into turkey waddles (a long tear-drop shape). Instruct kids to hold the pine cone on its side and glue on the turkey waddle and googly eyes to the top of the cone. Use colored craft feathers or loop different colored chenille pipe cleaners to create the turkey tail feathers. Glue to the back (bottom) of the cone.

ORANGE CLOVE “MAKE & TAKE” PARTY FAVORS

Supply each guest with a fresh orange and a supply of cloves. Show kids how to stick the pointy end of the clove into the orange. It is best if you make small holes with a skewer first to stick the cloves into… Let them make their own designs. The finished product will be a wonderful aromatic reminder of their harvest party.

SUGAR COATED PECANS

Warning! Can be additive.

INGREDIENTS:
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites & stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees for 1 hour. Stir every 15 minutes.

CANDIED WALNUTS

INGREDIENTS:
3 3/4 Cups Walnuts (1 pound bag)
Bake in 375 Degree oven for 5 minutes, stirring once or twice. Cool while syrup cooks.

SYRUP:
1 1/2 Cup Sugar 1 1/2 tsp cinnamon
3/4 Cup water 3/4 tsp salt

DIRECTIONS:
Butter sides of heavy pan. Cook syrup & stir until sugar dissolves and mixture boils. Cook without stirring to 236 degrees, using candy thermometer. Remove from heat. Add 21/4 tsp vanilla & nuts. Beat by hand 1 minute or until nuts are coated. Spread out on buttered pan. Break into pieces when cool.
These are so addicting and so yummy.You can use any nuts.

MAPLE CANDIED PECANS

INGREDIENTS:
2 cups raw pecans
1/4-1/2 c pure maple syrup
1 tsp Chinese 5-spice
small pinch of salt

DIRECTIONS:
Simmer all ingredients together on medium until all the liquid is gone. You will have to turn down the temperature later in the cooking to prevent burning. The syrup should start to crystalize. If it doesn’t add a little more syrup and continue cooking. Lay out on parchment to cool and dry

LEFTOVER TURKEY RECIPE IDEAS!!

ALL IN A WORD

by Aileen Fisher

T-for time to be together,
turkey, talk, and tangy weather.
H-for harvest stored away,
home, and hearth, and holiday.
A-for autumn's frosty art,
and abundance in the heart.
N-for neighbors, and November,
nice things, new things to remember.
K-for kitchen, kettles' croon,
kith and kin expected soon.
S-for sizzles, sights, and sounds,
and something special that abounds.
that spells THANKS--for joy in living
and a jolly good Thanksgiving.

HAPPY THANKSGIVING!!

TURKEY FRENCH DIPS

Leftover turkey is perfect for this sandwich…Sliced turkey from the deli works well also!

INGREDIENTS:
8 ounces cooked turkey slices
4 long whole-grain rolls, 2 ounces each
½ cup grated mozzarella cheese
1 package au jus gravy mix

DIRECTIONS:
Preheat oven to 400 degrees
Cut rolls lengthwise.
Place 2 ounces of turkey and ¼ of the mozzarella cheese on each roll.
Wrap each roll in aluminum foil and heat in the oven for 10 minutes.
Prepare au jus according to package directions.
Slice each sandwich in half, diagonally.
Serve each with 1/3 cup of au jus.

TURKEY OR CHICKEN CHOP SUEY

We always look forward to having this dish after Thanksgiving. This is an easy dish that tastes great over noodles or rice…

INGREDIENTS:
2 cups cooked, cubed turkey or chicken
2 cups celery sliced diagonally
1 cup sliced onions
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup chicken broth
1 tablespoon lite soy sauce
2-1/2 tablespoons cornstarch
¼ teaspoon ground ginger
1 tablespoon molasses
¼ cup water
1 (16 ounce) can bean sprouts drained

DIRECTIONS:
In a 10 quart saucepan, add turkey, celery, onion, water chestnuts, mushrooms, broth and soy sauce.
Cover and simmer for 5 to 10 minutes.

Meanwhile, mix cornstarch, ginger, molasses and water.
Stir into hot broth and cook until thickened.
Add bean sprouts and heat thoroughly.
Serve over noodles or rice

HOW TO MAKE GREAT GRAVY, CRANBERRY SAUCE WITH ORANGE AND SPICE & OLD FASHION CORNBREAD DRESSING

HOW TO MAKE GREAT GRAVY

The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions, but in fact, making great gravy isn't difficult.
To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top.
Skim and discard any fat that remains on top of the poultry drippings, reserving 3-4 tablespoons.
Over medium heat, spoon the reserved fat into a 2 quart or larger saucepan. Whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden. To produce full flavoured gravy, it is critical to cook the flour in about an equal portion of fat until the flour has lost its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavour.
Gradually whisk in warm poultry drippings/stock mixture. Cook and stir until gravy boils and is slightly thick. Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.
If a shortage of turkey gravy is a common problem at your house, use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

Optional Ingredients:
You can dress up your gravy by adding optional ingredients. Try some fresh or dried herbs (use whatever you used to make your turkey). A little wine ( 3/4 cup or less) or brandy ( a few tablespoons) will add a complex flavour. For an extra rich gravy, try adding a little cream (1/4 - 1/2 cup). You can also add vegetables like cooked onion or mushrooms for variety. Use your imagination
For more tips on making good gravy and good gravy recipes click here

CRANBERRY SAUCE WITH ORANGE & SPICE

This is so fresh tasting & better than canned cranberry sauce!

INGREDIENTS:
4 cups of fresh cranberries
1 1/4 cup water
1/4 cup orange juice
5 whole cloves
r 3 cinnamon sticks
1 1/2 cups white sugar (2 if you like it sweeter)
fresh orange zest
Remember that you can adjust the spices to taste by simply taste testing during the process!

DIRECTIONS:
Place the cranberries and liquid in a saucepan over heat. Put spices in a spice bag …Cook until the cranberries begin to pop (they really do)...about ten minutes. Stir in the sugar and lower the heat. Continue to cook about five or ten minutes longer until the sugar has completely dissolved.

Remove from the heat and allow it to cool. Discard the spice bag and then chill in the refrigerator overnight or 6 to 8 hours before serving

OLD FASHION CORNBREAD DRESSING

INGREDIENTS:
Bake 2 cans of 10 biscuits and 2 pans of cornbread a
day ahead of time.
5 eggs
4 tablespoons butter
1 tsp. pepper
1 tsp. salt
2 tablespoons of Poultry seasoning.
1 tablespoon of sage.
3 stalks celery; chopped
1 to 2 large onions, chopped
chicken or turkey stock and pan drippings

DIRECTIONS:
Crumble the cornbread and biscuits
In a skillet, sauté the celery and onion in butter over medium heat until onion is transparent.
Combine vegetable mixture with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings. Mixture should be soupy. Remember the cornbread dressing dries out some while cooking..I usually make mine the day before then I can make sure it won't be dry...
Pour into a greased 9×13-inch pan. I put some around my Turkey while it is cooking…I also stuff my turkey with the dressing… Bake at 350 degrees for 25 to 30 minutes!.

MARSHMALLOW POPS RECIPE-NEW GIVEAWAY!!!

MARSHMALLOW POPS

This is a perfect simple craft to try with your kids or grandkids next time the kids are bored and want to try something new. It is fun doing this with the grandchildren & their little ones!!

INGREDIENTS:
20 lollipop sticks (found at cake decorating or craft stores)
20 large marshmallows
1 cup (6 oz.) Premier White Morsels
1 cup (6 oz.) Milk Chocolate Morsels
Decorating icing
Assorted Candies and Chocolate

DIRECTIONS:

LINE baking sheet with wax paper.

PUSH each lollipop stick halfway through a large marshmallow; set aside.

MELT white morsels according to package directions. Immediately dip 10 marshmallow lollipops lightly in the melted morsels for a thin coating. Set stick-side-up on prepared baking sheet.

MELT milk chocolate morsels according to package directions. Repeat dipping process as above with remaining marshmallows.

REFRIGERATE marshmallow lollipops for 10 minutes or until hardened. Use decorating icing as glue to decorate with assorted candies.
Recipe from Nestle's

NOVEMBER GIVEAWAY

Now For The Rules Of The Giveaway!!

Someone very lucky has a chance to win a;
"$25 TARGET GIFT CARD"
Just read & follow the rules!!!!
PLEASE! PLEASE! PLEASE!- read the rules or you are just wasting your time entering.

This is a problem...People don't read and they DON'T follow rules.

This giveaway is open to all my readers, near or far.

RULES TO ENTER THE GIVEAWAY

1. You must follow my blog.(If you already follow you have step #1 out of the way)
2. Blog about this giveaway with a link back to my blog.
3. Come back and leave two (2) seperate comments. One comment with a link to your blog & one comment with what you are thankful for this Thanksgiving!!

This will give you 2 chances to win the $25 Target Gift Card!

I know you think this is a lot to do but it could mean $25 in your pocket to spend for Christmas!

Cut off for entering is Midnight CST, Sunday-November 29th….I will draw the winner on Cyber Monday, so be sure to check to see if you win!

CANDY BITES, COOKIE DOUGH PIZZA & PILGRIMS HATS!!!

My new "GIVEAWAY" will be posted tomorrow!!
Hip Hip Hooray!!! Hip Hip Hooray!!!
Everyone has been asking me what it will be this time....Soooo be sure to check back in sometime tomorrow to see what it will be...I have gave 2 hints so far...It is something everyone can use and it is red...It will be perfect for Christmas...

THANKSGIVING COOKIES

The cookies known as "Joe Froggers" were a favorite of the Mayflower voyagers and the generations that followed them. They were originally prepared by the families back home. Those who had baked the cookies usually cut their initials into each cookie as a fitting remembrance as the miles separated each family member. The "Joe Froggers" were stored in barrels on ship for sometimes several months. Even so, they were always soft and tasty. This is attributed to one ingredient to be found in the recipe. Can you guess what it is?* Here is the recipe:

INGREDIENTS:
1 cup shortening
3/4 cups water
2 cups sugar
1/2 teaspoon allspice
1 tablespoon salt
7 cups flour
2 cups dark molasses
1 teaspoon cloves
2 teaspoons baking soda
1 tablespoon ginger
1/4 cup rum (more if desired)

DIRECTIONS:
Cream shortening and sugar until light. Dissolve salt in water and mix with rum. Add baking soda to molasses. Sift flour with spices. Add liquid ingredients alternately with flour mixture to creamed mixture. Stir well between additions. Dough should be sticky. Chill overnight. In the morning, flour board and rolling pin. Roll dough 1/4 to 1/2 inch thickness. Cut with cutter (each cookie should be the size of the inside of a coffee cup.) Bake in 375 degree oven from 10 to 12 minutes.
*(Did you guess correctly that the ingredient is rum?)

PILGRIM HAT COOKIES

Need a easy, no-bake Thanksgiving treat to bring to the class party?

INGREDIENTS:
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package fudge-striped cookie
32 mini orange Chiclets gum

DIRECTIONS:
Combine frosting and food coloring. Dip top of peanut butter cup in yellow frosting and position over center hole of cookie, forming the hatband and crown. Add gum as "buckle." Repeat with remaining cookies. Makes 32 cookies.
Recipe from Womans Day

CANDY BITES

INGREDIENTS:
78 1-inch paper candy cups
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
1 2/3 cups * (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Peanut Butter Morsels
Whole roasted peanuts or pecan pieces (about 1/3 to 1/2 cup needed)
conversion calculator

DIRECTIONS:
PLACE candy cups on baking sheet.

PLACE 1 cup milk chocolate morsels in small, heavy-duty plastic bag. Microwave on MEDIUM-HIGH (70%) power for 1 minute; knead. Microwave at 10- to 20-second intervals, kneading until smooth.

CUT small corner from bag and squeeze bag to pipe chocolate about 1/4-inch deep into about half of the candy cups. Place a peanut (if using SWIRLED Milk Chocolate & Peanut Butter Morsels) or a pecan (if using SWIRLED Milk Chocolate & Caramel Morsels) and 5 to 6 SWIRLED Morsels into the chocolate. Press down slightly. Melt remaining milk chocolate morsels in another plastic bag. Finish filling the remaining paper cups with melted chocolate, nuts and morsels.

REFRIGERATE for a few minutes to set chocolate. Store in airtight container in refrigerator.

You may also use 1 2/3 cups (10-oz. pkg.) Nestle's swirled Milk Chocolate & Caramel Morsels.

NOTE: For another variation, try melting 2 cups (12-oz. pkg.) semi-sweet chocolate chips and top with 1 2/3 cups (10-oz. pkg.) Nestle's swirled semi-sweet & white chocolate morsels. Substitute almond slices for nuts (about 1/4 cup needed).
Recipe from NESTLÉ®

COOKIE DOUGH PIZZA

Be thankful that a dessert this tasty is so easy to prepare

INGREDIENTS:
1 roll (16.5 oz)refrigerated chocolate chip cookies
2 cups miniature marshmallows
2/3 cup semisweet chocolate chips
1/3 cup butterscotch chips
Fall-colored decors or candy sprinkles
1/4 cup chocolate creamy ready-to-spread frosting (from 1-lb container), if desired

DIRECTIONS:
Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff.
Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with chocolate chips, butterscotch chips and decors.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Drizzle frosting over cookie pizza. Cut into wedges or squares.

Topping ideas:

Whipped cream
Chocolate whipped cream
1/2 cup chocolate chips
1/2 cup peanut butter chips
1/2 cup toffee chips
M & M candies
Maraschino cherries
Gummy Bears
Gumdrops
Cake decorations
Miniature marshmallows
Chopped peanuts
Chocolate syrup

Cookie Dough Tips for a Perfect Recipe:

Unbaked cookie dough can be covered and refrigerated for up to 24 hours or frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.
Cookie dough too soft? Refrigerate it or add additional flour, 1 tablespoon at a time, until dough is stiff enough to handle.
Cookie dough too dry? Mix in 1 to 2 tablespoons milk until dough holds together.
Food coloring can be added to softened cookie dough. Add the desired amount of food coloring to the dough; work it into the dough until the color is well blended. Shape them into a log. Wrap it tightly in plastic; refrigerate it until firm, about 3 hours.
Extra ingredients can be added to the cookie dough by breaking up the cookie dough in a large bowl. Add the desired ingredients for the recipe and mix well.

FRENCH TOAST CUPCAKES, BREAKFAST TACOS & PANCAKES WITH BANANA MAPLE SAUCE RECIPES!!

I will be posting my new "GIVEAWAY" this weekend, so be sure to check to see what it is!

HINT--It is red.......

FRENCH TOAST CUPCAKES

Kids love cupcakes and this cupcake provides a healthy start to their day!

INGREDIENTS:
4 teaspoons pure Maple Syrup
4 slices Cinnamon Raisin Bread
4 large eggs
1/2 cup 1% milk
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

--TOPPING--
1 teaspoon granulated sugar
1/2 teaspoon ground cinnamon

DIRECTIONS:
Preheat oven to 400 degrees.
Place 4 foil cupcake liners in cupcake pan. Place 1 teaspoon maple syrup in each of the four cupcake liners.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 4.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the 4 cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the topping and sprinkle ½ teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.

NOTES & SUGGESTIONS:
Save valuable morning time by assembling the night before and placing in the refrigerator. You can also bake ahead and simply warm in a toaster oven when ready to serve.
Recipe from Barbara Seelig-Brown

PANCAKES WITH BANANA MAPLE SAUCE

INGREDIENTS:
4 large eggs
2 tablespoons white sugar
1/2 teaspoon salt
2/3 cup all-purpose flour, sifted
2/3 cup milk
3 tablespoons unsalted butter, room temperature/softened

BANANA MAPLE SAUCE:
1/2 cup unsalted butter, cut into pieces
1/4 cup light brown sugar, packed
2 ripe medium-sized bananas, cut into slices
1/4 cup light maple syrup

DIRECTIONS:
Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
Place eggs in a blender and mix until they get pale yellow in color.
With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
Remove from the oven and transfer the pancakes to two plates
To make the sauce, melt the butter in a saucepan over medium heat.
Whisk in the brown sugar and cook until smooth and combined, about a minute.
Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
1/4 cup powdered sugar, for dusting (optional)
Recipe from Egglands Best

BREAKFAST TACO

Wakeup your taste buds with this original breakfast masterpiece.
Tortillas briming with fluffy scrambled eggs, crisp-edge potatoes and bacon or sausage

INGREDIENTS:
8 large eggs
1/2 cup Ranchero Sauce (spicy tomato based sauce, find at local grocer)
4 Idaho Potatoes
1/2 cup Jack Cheese
½ cup Cheddar Cheese
Salsa Fresca (fresh tomato salsa, find at local grocer)
1 cup Shredded Lettuce
8 Fresh Corn or Flour Tortillas
2 tsp. Vegetable Oil

DIRECTIONS:
Heat large skillet with oil on medium heat. Begin by peeling and shredding potatoes. When prepared pan fry hash browns until golden brown and set aside. In the same skillet scramble Eggland’s Best eggs on low heat. When finished add potatoes back into skillet for reheating. In a small bowl combine with eggs.

Warm tortillas and set aside for assembly.(Optional: Slice avocado and prepare breakfast meats at this time).

Assembly: Build each tortilla with 1 tablespoon ranchero sauce, eggs, and hash browns. Top with 1 tablespoon each of jack and cheddar cheese (optional: add sliced avocado, bacon, sausage, or chorizo). Plate and garnish with fresh salsa and shredded lettuce. Then simply enjoy!
Recipe by Snooze an A.M. Eatery, Denver,CO