Hashbrown Casserole

Prep time: 15 min
Cook time: 55 min

2 Tbs butter
3 cloves garlic, minced
One 6-ounce slab country ham, diced
1 small onion, finely chopped
salt and black pepper
2 Tbs all-purpose flour
1 1/2 cups milk
1/2 cup chicken stock
1 1/2 cups shredded sharp Cheddar
One 22-ounce package frozen shredded hash brown potatoes
3 green onions, thinly sliced

Preheat oven to 350°F. Add the butter to a large heavy skillet. Once foaming and melted, add garlic, ham, onions and some salt and pepper. Saute until the onions are tender and the ham is browned, about 4 minutes. Stir in the flour and cook until pasty, about 2 minutes. Add the milk and stock and stir until smooth. The mixture will begin to thicken as it comes to a simmer. Once thick, turn off the heat and add 1 cup of the shredded cheese. Stir until melted. Add the hash browns and green onions and stir until well mixed. Add to a 13-by-9-inch casserole dish and sprinkle with the remaining 1/2 cup cheese. Bake until the top is golden and the potatoes are tender, 45 minutes.

Lemon Chai Loaf


  • 1/2 cup milk of choice
  • 3-4 bags chair tea
  • 1 stick butter (8 tablespoons)
  • 1/2 cup honey
  • 1 tablespoon lemon zest
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 3/4 cup almond flour (or 1/2 cup all-purpose flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Glaze ingredients:

  • 3-4 tablespoons lemon
  • 2 tablespoons honey
  • 3/4 cup powder sugar, use more as needed
  • Lemon or orange zest


  1. Bring the milk to a low boil in a small saucepan until steaming. Remove from the heat. Add the tea bags, cover, and steep for 10 minutes. Remove the tea bags and discard.
  2. Preheat the oven to 350°F. Grease a (9×5 inch) loaf pan.
  3. In a large mixing bowl , beat together the butter, honey, and lemon zest until combined. Beat in the eggs, one at a time, until combined then add the vanilla. Add the flour, almond flour, baking powder, and salt. Beat to combine. Add the steeped chai milk, beating until combined.
  4. Spoon the batter into the prepared pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. If the cake is browning too quickly, cover with foil.
  5. Meanwhile, make the glaze. Remove the zest from the lemon and orange with vegetable peeler in wide strips. Then thinly slice the strips. In a medium bowl, mix together the honey and 3-4 tablespoons lemon juice. Drizzle 1/2 the glaze over the warm loaf.
  6. To the remaining glaze, add the powdered sugar, whisk until smooth. Stir in 1/2 the lemon and orange zest. Pour the glaze over the loaf. You can garnish with the remaining zest, if desired. Let set 5 minutes, slice, and enjoy warm or at room temperature.

Cinnamon Banana Bread Muffins

Prep: 5 min

Cook Time: 10-20 minutes


  • 2/3 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 2 large eggs
  • 2/3 cup mashed banana (about 2 small bananas)
  • 1 teaspoon vanilla extract
  • 1 2/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

cinnamon & sugar topping

  • 3 tablespoons butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon


  1. Heat oven to 375 degrees. Spray bottom of muffin cups (regular or mini size) with cooking spray. Or use liners.
  2. In medium bowl combine the sugar, oil, eggs and stir with wire whisk. Add in bananas and vanilla, whisk until combined.
  3. Add in flour, baking soda, salt, and cinnamon and stir together until just combined.
  4. Divide batter evenly among muffin cups. If using regular size muffin tin they’ll be about 3/4 full. I used a 1 1/2 tablespoon scoop to fill mini muffin tins and ended up with 1 1/2 batches (35 mini muffins)
  5. Bake regular size 17-21 minutes or mini size 10-12 minutes or until toothpick inserted in center comes out clean and muffins are high and round on top. The tops of the muffins should not look wet. Edges will be more browned.
  6. Remove muffins and let cool slightly. Place on cooling rack if you have one.
  7. Meanwhile, make cinnamon & sugar topping: Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate bowl (microwaved 15 sec increments to melt). Dip muffin tops into melted butter and then into cinnamon-sugar. Serve warm or let cool completely.

Belgian Waffles

Prep Time: 10 minutes

Cook Time: 5 minutes


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs, separated
  • 2 Tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter, melted
  • 2 cups milk
  • non-stick cooking spray


  1. Preheat the waffle iron.
  2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside.
  3. In a second bowl use a wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow.
  4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
  5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
  6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
  7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!
  8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
  9. Close and cook about 2 to 3 minutes.
  10. Serve immediately with your favorite toppings! Or freeze in freezer bags.

~Recipe adapted from Some what simple

Breakfast Casserole with Sausage, Hashbrowns, and Eggs


  • 1/2 pound Italian sausage
  • 1 medium white onion, peeled and diced
  • 3 gloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 1 green bell pepper, cored and diced
  • 8 eggs, beaten together
  • 1 (20 ounce) bag frozen southern style hash browns, thawed
  • 1 cups shredded cheddar cheese
  • 1/4 teaspoon black pepper
  • salt, to taste


  1. Heat oven to 350°F.
  2. Add the sausage to a large saute pan on medium-high. Cook over medium-high heat until halfway browned. 
  3. Add onion, bell peppers, and garlic and cook until onion is almost translucent and sausage is completely browned. Remove from heat and place in a large bowl.
  4. Add hash browns, cheese and beaten eggs to the large bowl and mix until all are well combined.
  5. Spray baking dish with cooking spray.
  6. Add mixture from bowl to the baking dish. 
  7. Bake in middle of oven for 45-60 minutes.

~Recipe from Mikaila

German Pancake

Cook time 20 minutes
Prep time: 5 minutes


  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 tsp salt
  • 3 Tablespoons butter


  1. Preheat your oven 400 degree F.
  2. In a large bowl mix the eggs, flour, milk and salt together. Make sure you mix ingredients well.
  3. Melt the butter in the 9×13 baking dish in the oven. The pan needs to be at least 2 inches tall since the pancake is going to rise quite a bit. Pour the mixture into the pan slowly.
  4. Bake for 20 minutes. Do not open oven, as it will cause the pancake to be flat. 

Easy Homemade Waffles


  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract


  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

~Recipe from allrecipes.com

Plum Cake

Yields: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon pumpkin pie spice, divided
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar + 1 tablespoon
  • 2 extra large eggs (or 2 large +1 egg white)
  • 6-8 plums (mine were huge so I used 4)


  1. Preheat the oven to 350°F. Place a sheet of parchment over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
  2. Whisk together the flour, baking powder, salt and 1/2 teaspoon of pumpkin pie spice.
  3. In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
  4. Spread the batter evenly in the prepared pan. Slice the plum into eights. 
  5. Place the plum slices around the top of the cake in a pretty pattern. Make sure they are close together. Sprinkle 1 tablespoon of sugar and the remaining 1/4 teaspoon pumpkin pie spice over the plums. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving.

*Try with summer peaches, nectarines or apricots!
~Recipe via A Spicy Perspective

Buttermilk Pancakes

Yields: 4 servings
Prep Time: 10 min
Cook Time: 5 min


  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted


  1. In a large bowl, whisk together the flour, baking soda powder, baking soda, sugar and salt.
  2. In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
  3. Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancake once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

*Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
~Recipe from justataste.com