Healthy Banana Applesauce Muffins

Source:https://www.inthekidskitchen.com/banana-applesauce-muffins/#mv-creation-115-jtr

(I personally thought these were bland but my kids said they liked them okay.)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients
2 cups very ripe bananas (4-5 bananas)
1/2 cup applesauce
2 eggs
1/3 cup honey
2 Tablespoons coconut oil
2 teaspoons vanilla extract
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups flour

Instructions
Preheat oven to 350F and grease a 12-count muffin tin.
In a large bowl, combine the bananas, applesauce, eggs and honey, using an electric mixer.
In a small bowl, combine the coconut oil and vanilla extract. Blend this into the banana mixture.
In a medium-sized bowl, combine the flour, baking powder, baking soda and salt. Add flour mixture to the banana mixture and mix until just combined and no dry patches of flour remain.
Portion 1/4 cup of batter into the prepared muffin pan, about 2/3 of the way full.
Bake for 18-22 minutes, until an inserted toothpick comes out clean.

Oatmeal Apple Breakfast Bake

Source: https://recipesbyethan.com/recipe/oatmeal-apple-breakfast-bake/

Prep Time: 15 minutes

Cook Time: 40 minutes

Rest Time: 5 minutes

Total Time: 60 minutes

Ingredients
2 cups rolled oats
1/2 cup chopped walnuts
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking powder
2 cups milk (dairy or non-dairy)
1/4 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 large eggs
2 large apples, peeled, cored, and chopped
1/3 cup raisins (optional)

Instructions
Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a medium-sized casserole dish.
In a large bowl, combine the rolled oats, chopped walnuts, ground cinnamon, ground nutmeg, salt, and baking powder. Mix well to distribute the ingredients evenly.
In another bowl, whisk together the milk, maple syrup, vanilla extract, melted butter, and eggs until fully combined.
Pour the wet ingredients over the dry ingredients and mix until completely incorporated.
Fold in the chopped apples and raisins (if using) until they are evenly distributed throughout the mixture.
Carefully pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a silicone spatula or the back of a spoon.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the oats are set. A toothpick inserted into the center should come out mostly clean.
Allow the oatmeal apple breakfast bake to cool slightly before serving. It can be enjoyed warm or at room temperature.

French Vanilla Granola

Source: https://deliciousasitlooks.com/recipe-for-french-vanilla-almond-granola/#wprm-recipe-container-9808

Prep Time: 10 minutes Cook Time: 2 hours
Cooling Time: 1 hour
Total Time: 2 hours, 10 minutes
Servings: twelve 1/2 cup servings

Ingredients
3 1/2 cups old-fashioned rolled oats (not quick)
1/2 cup sliced almonds
1/2 cup water
1/2 cup granulated cane sugar
1/4 teaspoon salt
1/4 cup canola oil or other light-tasting oil
1 tablespoon vanilla extract

Instructions
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry.* Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.

Hash Brown Egg Casserole

Source: https://bellyfull.net/hash-brown-egg-casserole/

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients
8 precooked frozen hash brown patties (thawing is not necessary)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 & 1/2 cups diced leftover ham (about 3/4 pound)
2 scallions , diced
9 large eggs
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon dry ground mustard , optional but recommended
1/4 teaspoon garlic powder

Instructions
Preheat oven to 350 degrees F. Grease a 9x13 baking dish.
Arrange frozen hash brown patties in the dish, in a single layer.
Sprinkle the cheeses, ham, and scallions evenly over the top of the hash browns.
In a large bowl, whisk together the eggs, milk, salt, mustard, and garlic powder.
Pour the custard evenly over the ham mixture.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes or until the edges are golden and a knife inserted in the center comes out clean.
Allow to cool for 5-10 minutes, then cut into portions and serve.

Delicious Cottage Cheese Blueberry Muffins

Delicious Cottage Cheese Blueberry Muffins
Source: https://simplyyummyeats.com/healthy-cottage-cheese-blueberry-muffins-recipe/
Prep: 15 minutes
Cook Time: 20-25 minutes

Ingredients
• 1 cup cottage cheese
• 2 large eggs
• ½ cup honey or maple syrup or liquid stevia (I used a mix of honey and solid sugar substitute) 

• ¼ cup vegetable oil or unsweetened applesauce
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup fresh or frozen blueberries

Instructions:
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
2. In a large mixing bowl, combine the cottage cheese, eggs, honey, vegetable oil, and vanilla extract. Stir everything together until it’s well mixed and smooth.
3. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined to ensure your muffins rise properly.
4. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make your muffins tough! 5. Gently add the blueberries to the batter, taking care not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. 7. Bake for 20-25 minutes. They’re done when they’re golden brown and a toothpick inserted into the center of a muffin comes out clean.
8. Once baked, let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.

Alice and Kyle LOVED these! Rachel and Zed didn't like the blueberry part.

Cheesy Ham and Potato Casserole

Source: The Novice Chef

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour

Ingredients:
24 oz Frozen Shredded Hash Brown Potatoes (See note for how to use fresh potatoes instead)
2 tablespoons Frozen Minced Onions
2 cups Sour Cream (low fat)
1 can Cream of Chicken Soup
1/2 cup Butter (melted)
1 teaspoon Salt
2 1/2 cups Shredded Cheddar Cheese (divided)
3 cups Ham (cooked and diced)

Instructions
Preheat your oven to 350 degrees F.
In a large mixing bowl place frozen hash browns and minced onions and mix.
Add sour cream, cream of chicken soup, melted butter, salt, ham, and 2 cups shredded cheese. Mix well.
Place your mixed ingredients into a 9X13 casserole dish and top with 1/2 cup remaining shredded cheese.
Bake for 40-45 minutes.

Notes:
I had potatoes to use up, so I shredded them, rinsed them well, and squeezed as much water out of them as I could. Then I spread them in my prepared 9x13 pan and broiled them for a few minutes to get more moisture out so they weren't way soggier than frozen hash browns would be.

Sheet Pan Pancakes

Sheet Pan Pancakes

(Activity Girls recipe)

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ingredients
3 cups flour
2 tablespoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
2-1/2 cups milk
2 large eggs
8 tablespoons unsalted butter, melted
1-2 cups of mix-ins, such as fruit

Directions
1. Preheat oven to 425 degrees.
2. Melt the butter. (Cut into small cubes; defrost for 3 minutes in a plastic bowl with a paper towel over top.) 

3. Mix dry ingredients in a mixing bowl.
4. Add the milk and eggs to the dry ingredients and mix thoroughly together. 

5. Add the melted butter and mix thorougly. (If you add the butter at the same time as the milk, it cools it off and makes clumps!)
6. Spray a baking sheet with cooking spray and pour the batter onto the pan, spreading evenly.
7. Spread the mix-ins over the batter and bake for 15 mnutes until golden brown. (If you use baking chips, dust them with flour first to prevent them from sinking to the bottom of the pan.)

Sweet Potato-Peanut Butter Muffins

Flourless Sweet Potato Peanut Butter Muffins

Source: https://thenaturalnurturer.com/one-bowl-peanut-butter-sweet-potato-muffins/
Yield: 10
Prep Time: 5minutes
Cook Time: 18minutes
Total Time: 23minutes

Ingredients
1 cup smooth unsweetened peanut butter
(I just used regular PB) 1/2 cup cooked and mashed sweet potato
3 eggs
1/2 tsp baking soda
1/4 cup maple syrup or honey
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger

Instructions
Preheat your oven to 350°F and line a muffin tin.
Combine all ingredients in a food processor or bowl. Mix until smooth and all ingredients are incorporated evenly.
Using a 1/4 cup measuring cup, portion batter out between lined muffin tin holes.
Bake for 16-18 minutes or until the muffins have an internal temperature of 200℉
Let cool for 15-20 minutes and then enjoy! Store leftovers in fridge for up to a week or in freezer!

Notes
You can also sub the sweet potato with pumpkin or butternut squash! Still veggie-loaded. Still delicious!

Biscuits and Gravy Casserole

Source: https://thecookinchicks.com/biscuits-and-gravy-breakfast-casserole/

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins

Ingredients
1 pkg Biscuits, 8 count
6 eggs
1 pkg peppered gravy mix *2.3 oz package
1 lb sausage (I substitute ground beef sometimes) 1 cup cheddar cheese, shredded
1/2 cup milk
salt/pepper (to taste)
Instructions
Grease and 9x13 baking pan and preheat oven to 350 degrees.
Cook sausage in a skillet and drain grease once sausage is cooked through (no longer pink).
Cut the biscuits into small pieces, about 4 pieces per biscuit.
Line the bottom of your prepared pan with the biscuit pieces.
Spread the cooked sausage on top of the biscuit dough pieces.
Sprinkle shredded cheese over sausage.
In a small bowl, whisk the eggs and milk together, adding salt/pepper as desired.
Pour egg mixture over the shredded cheese.
Prepare gravy according to package directions and pour over the egg mixture.
Place pan into preheated oven and bake for 35-40 minutes, or until egg/biscuits are cooked.
Remove pan from oven and serve! Enjoy!

Sausage Hashbrown Breakfast Casserole

Source: https://www.saltysidedish.com/sausage-hashbrown-breakfast-casserole/

Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins

Ingredients
8 eggs
1 pound pork sausage
1 1/2 cups whole milk or heavy cream
1 package 30 oz bag frozen shredded hash browns, thawed 2 cups cheddar cheese
1 1/2 tsp salt
1 tsp black pepper
1/4 tsp garlic powder

Instructions
Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
Brown pork sausage in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
Whisk eggs, heavy cream and all spices together.
Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
Cover with foil and bake for 40 minutes. Remove foil, and then bake for another 20.


Notes
MAKE AHEAD: Can be prepped night before to make popping in oven easy morning of
SUBSTITUTIONS:
Hashbrowns >>>> Tater Tots
Cheddar Cheese>>>> Any Cheese
Heavy Cream>>>> Milk
Pork Sausage>>>> Ham, Bacon, Turkey Sausage, Italian Sausage

Strawberry Oatmeal Muffins

 Source: https://www.savorynothings.com/strawberry-oatmeal-muffins/

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins

Ingredients
1 cup quick-cooking oats, uncooked*
½ c. brown sugar packed
1 cup Greek yogurt OR light sour cream
⅓ cup oil
1 egg beaten
1 teaspoon vanilla extract
1 cup all-purpose flour plus some extra for the strawberries
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup chopped strawberries+

Instructions
Preheat the oven to 400°F . Line a 12 cup muffin pan with paper liners.
Combine wet ingredients: Add oats, brown sugar, Greek yogurt, oil, egg and vanilla extract to a medium bowl and mix very well. Set aside for 5 minutes. (See notes below.)
Mix dry ingredients: In the meantime, mix flour, salt, baking powder and baking soda in a large bowl until evenly combined.
Mix the strawberries with 1-2 tablespoons of flour in a small bowl.
Combine the batter: Add the wet ingredients to the bowl with the dry ingredients and stir just until combined. Batter will be lumpy. Do not use a whisk! Fold in the strawberries with 2-3 stirs.

Evenly divide the muffin batter between the prepared muffin cups. Bake on the middle rack for 20 minutes or until a toothpick inserted into the middle comes out mostly clean.
Cool the muffins in the pan for 5-10 minutes, then remove and cool completely on a cooling rack.

Notes
*Quick oats or old-fashioned both work; if using old-fashioned soak them for 5 minutes longer than the recipe indicates. (Do not skip soaking the oatmeal: The oatmeal must be soaked in the wet ingredients. +Strawberries: fresh and frozen both work; frozen are a little cheaper but need to be thawed for around 10 minutes so they can be safely diced. (Do not skip flouring the strawberries: Flouring the strawberry helps to keep them from sinking to the bottom of the muffins. It also helps to contain their juices so the muffins are less likely to stick to the liners.)

Freezer instructions
To freeze, put into a freezer bag and label with the name and date. Freeze for up to 3 months.
To defrost, unpack and place on a wire rack on the counter for a couple of hours. Warm in the microwave for a few seconds, if desired.

Cinnamon Rolls (2 versions)

Cinnamon Rolls

Makes about 20 very large rolls

Ingredients
Cream cheese frosting:
8 oz. cream cheese, softened
½ c. margarine
1 tsp vanilla
3 c. powdered sugar
1 tbsp. milk

(You could easily cut this in half and still have plenty!)

Dough
½ c. warm water
2 envelopes Yeast
2 tbsp. Sugar
1 3.4-oz. Box instant vanilla pudding mix cold
milk with pudding (for jell-o brand, this is 2 c.)
½ c. margarine, melted
2 eggs
1 tsp. Salt
6 c. flour
½ c. butter, softened
2 c. packed brown sugar
4 tsp. Cinnamon

Instructions
In a bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside.
In large bowl, prepare pudding mix according to packaged directions.
Add margarine, eggs, and salt. Mix well.
Add yeast mixture. Blend
Gradually add flour; knead until smooth.  Place in a greased bowl and let rise until doubled. 

Punch down dough and let rise again. Roll out on floured board to 34x21 inches. 

Spread soft butter over surface.
In a small bowl, mix brown sugar and cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every inches. Cut at notches with thread or knife.
Place on lightly greased cookie sheet, 2 inches apart. With your hand, press down lightly on each roll.
Cover and let rise until double in size.
Bake at 350 for 20-25 minutes. Remove when rolls start to turn golden. Do not overbake.
Combine cream cheese frosting ingredients until smooth. Frost warm rolls with cream cheese frosting.

Cinnamon Rolls (Version 2)

Prep Time 1 hour 30 minutes
Cook Time 30 Minutes

Total Time 2 hours

Servings 24 rolls

Ingredients

Dough
8 cups flour (7-8 cups)

1 cup powdered milk 

1 cup instant mashed potato flakes 

1 cup sugar 

2 tsp salt 

2 eggs 

1/2 cup butter, melted 

3 1/2 cup warm water, divided

 2 Tbsp yeast 

2 Tbsp butter, melted, for brushing on dough 

Filling 

1/2 cup brown sugar 

1/2 cup sugar 

1-2 Tbsp cinnamon 

Frosting: 

1/2 cup butter, softened 

3-4 cup powdered sugar 

1 tsp vanilla 

4-6 Tbsp half and half (enough for the frosting to be spreading consistency)

Instructions 

Dough Add yeast into 1/2 cup of warm water, allow to proof for 5-10 minutes. 

Mix together 3 cups flour, powdered milk, potato flakes, sugar and salt. 

Add eggs, butter and yeast mixture. 

Add in remaining water and and 5 cups of flour, more flour as needed. 

Knead until dough is soft and smooth dough, about 4-5 minutes. 

Cover dough and let rise 1 hour. 

Divide into 2 pieces. 

Roll each piece out to a 18 x 15 rectangle and brush with melted butter 

Filling 

Mix the brown sugar, sugar and cinnamon together and then sprinkle over the dough spread with melted butter. 

Roll up each rectangle starting with the long edge. 

Slice and put on parchment covered pan and let rise for 30-45 minutes. 

Bake at 350 for 15-20 minutes or until golden brown. 

Let cool slightly and frost.

Frosting 

Mix together until a desired consistency is found. Spread onto warm or cool rolls.

Baked Peanut Butter Oatmeal

 Baked Peanut Butter Oatmeal

Ingredients
1.5 cups quick oats
1/4 cup packed brown sugar
1/4 cup white sugar
3/4 cup milk
3/4 cup melted butter
1 egg
1/2 cup peanut butter
1 tsp baking powder
3/4 tsp salt
1 tsp vanilla
raisins, chocolate chips, bananas, etc.

Directions
Preheat oven to 350 degrees. Grease a 9 by 13 pan.
Mix all ingredients in a large bowl and stir well.
Spread evenly into pan and bake for 20-25 minutes or until edges are golden brown.
Serve with warm milk poured over top, if desired.

Tater Tot Sausage Breakfast Casserole

Tater Tot Sausage Breakfast Casserole

 
https://www.plainchicken.com/tater-tot-sausage-breakfast-casserole/
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes

Ingredients:
2 lb breakfast sausage (I have substituted ground beef)
1 (30-32oz) bag frozen tater tots
1 tsp salt
½ tsp pepper
¼ tsp garlic powder
1-½ cups shredded cheddar cheese
½ cup mozzarella cheese
8 eggs
2 cups milk

Instructions
Preheat oven to 350 F. Lightly spray a 9x13 inch pan with cooking spray.
In a large skillet, cook sausage until no longer pink. Drain fat.
In a large bowl, toss together tater tots, cooked sausage, and cheese. Pour into a lightly greased 9x13 inch pan.
Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
Cover and refrigerate at this point if baking later.
Bake uncovered for 60-70 minutes, or until eggs are set.

Notes:

To bake after freezing, thaw completely and bake as above. If you bake it first and then freeze it, thaw completely, cover with aluminum foil, and then bake at 350 F for 30-40 minutes until heated through. 

Gluten Free Pancakes

Pancakes

Source: Evonne Anderson

Makes 6-8 pancakes.

½ milk 

1 c rolled oats 

2 tbsp sugar 

2 tsp baking powder 

½ tsp salt 

1 tbsp oil 

2 eggs 

 Mix all ingredients in a blender until thoroughly mixed. Let stand for 5 minutes and then cook.