Waffles from Grandma D.

 

Waffles

 

Slow Cooker Cinnamon Roll Breakfast Casserole

Slow Cooker Cinnamon Roll Breakfast Casserole 
By Ann
A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour!

Prep Time:15 Minutes
Cook time:2.5 Hours

Ingredients:

• 2 12oz Cinnamon Roll Tubes, quartered
• 4 Eggs 
• 1/2 cup Heavy Whipping Cream
• 3 TBSP Maple Syrup 
• 2 tsp Vanilla Extract 
• 1 tsp Ground Cinnamon 
• 1/4 tsp Ground Nutmeg

Directions:

• Spray your slow cooker bowl with a non-stick cooking spray.
• Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
• In a small bowl, beat eggs.
• To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well.
• Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
• Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker.
• Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
• Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
• Serve warm.

Makes 8 servings of Slow Cooker Cinnamon Roll Breakfast Casserole

Pumpkin Pancakes

Mix wet ingredients:
1 1/2 c. milk
1 c. pumpkin puree
1 egg
2 Tbs. vegetable oil
2 Tbs. vinegar

Mix dry ingredients separately:
2 c. all-purpose flour
3 Tbs. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice (we don't have that here so I added a touch of nutmeg)
1 tsp. cinnamon (I heaped my teaspoon up a little on this one)
1/2 tsp. ground ginger
1/2 tsp. salt

Then mix the wet and dry together and cook on a lightly oiled griddle or frying pan.

I got this recipe from 71 toes blog - she got it here !
(it is from "allrecipes.com" and was posted by a very good cook named Ruth...thank you Ruth!). 

Christmas Morning Breakfast Cassarole

Ingredients
6 eggs, slightly beaten (I'll probably use more eggs)
1 C. cheddar cheese, shredded
1 tsp. dry mustard
1 lb. pork sausage, browned and drained
1 C. biscuit baking mix (I'm going to lay sliced french bread in the bottom of the dish)
2 C. milk (I'll probably use less milk)
1 tsp. oregano
Directions
Mix all ingredients and pour into a 13x9 baking dish. Cover and refrigerate overnight. Bake uncovered in 350-degree oven for 1 hour.

I got this recipe from here. I'm going to try and modify it a little. Hopefully it's like Wendy Waldron's we had the other day.