Angie's Kitchen!

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Breakfast Or Brunch!

BREAKFAST CASSEROLE

8 EGGS BEATEN
6 SLICES BREAD
1 LB SAUSAGE, BROWNED AND DRAINED
2 CUPS MILK
1 t SALT
1 t DRY MUSTARD
2 CUPS SHREDDED CHEDDAR CHEESE

SPRAY A 9X13 INCH BAKING PAN WITH COOKING SPRAY. BEAT EGGS AND MILK TOGETHER.ADD MUSTARD AND SALT. POUR INTO BAKING PAN. SPRINKLE SAUSAGE OVER TOP OF EGG MIXTURE. PUT IN BREAD AND SPRINKLE CHEESE OVER TOP. BAKE AT 350 DEGREES FOR 45 MINUTES. MAY BE PREPARED AT NIGHT AND CHILLED TO BAKE IN MORNING. GREAT FOR GUESTS.

GRANDMA'S BROWN SUGAR MUFFINS

1 CUP QUICK OATS
1/2 CUP MILK
3/4 CUP BROWN SUGAR
1 STICK BUTTER OR MARGARINE, MELTED
1 EGG
1 CUP FLOUR
1/2 CUP CHOPPED WALNUTS
2 t BAKING POWDER

MIX OATS, MILK AND BROWN SUGAR. LET STAND FOR 5 MINUTES. ADD BUTTER, AND EGG; BLEND WELL. ADD REMAINING INGREDIENTS, STIRRING UNTIL MOIST. GREASE 12 MUFFIN TINS; FILL 2/3 FULL. BAKE AT 400 DEGREES FOR 15 TO 20 MINUTES.

CINNAMON BREAD

2 CUPS SIFTED FLOUR
2 t BAKING POWDER
11/2 CUPS SUGAR
1/4 t SALT
1 t CINNAMON
2 T BUTTER OR MARGARINE, SOFTENED
1 EGG, BEATEN
1 CUP MILK

SIFT TOGETHER FLOUR, BAKING POWDER, SALT AND CINNAMON. MIX SUGAR AND BUTTER TOGETHER, STIR IN EGG ALTERNATELY ADD FLOUR MIXTURE AND MILK. POUR MIXTURE INTO GREASED 8 INCH SQUARE PAN. SPRINKLE WITH TOPPING AND BAKE AT 425 DEGREES FOR 30 TO 35 MINUTES. SERVE WARM.

TOPPING

4 T SOFTENED BUTTER OR MARGARINE
1/2 t CINNAMON
1 CUP BROWN SUGAR

MIX TOGETHER AND SPRINKLE OVER BREAD MIXTURE.

EGG CASSEROLE

6 SLICES BREAD, CUBED
4 OZ MUSHROOM PIECES
1/2 LB SHREDDED CHEDDAR CHEESE
4 EGGS, WELL BEATEN
1/2 t DRY MUSTARD
2 CUPS MILK

MIX ALL INGREDIENTS TOGETHER. POUR INTO BUTTERED 9X13 INCH BAKING DISH. COVER AND STORE IN REFRIGERATOR OVERNIGHT. BAKE AT 350 DEGREES FOR 1 HOUR.

GRANNY'S FRIED APPLES

4 MEDIUM APPLES SLICED (PEELS OPTIONAL)
1/2 CUP BROWN SUGAR
1/2 CUP RAISINS
1/4 CUP BUTTER OR MARGARINE
1T VANILLA

IN A SKILLET MELT BUTTER. STIR IN APPLE SLICES. HEAT THOROUGHLY FOR ABOUT 2 MINUTES. ADD BROWN SUGAR AND RAISINS. HEAT. REMOVE FROM HEAT AND STIR IN VANILLA. SERVE WITH VANILLA ICE CREAM OR TOP WITH WHIPPED TOPPING.

GRITS CASSEROLE

1 CUP DRY GRITS
4 CUPS WATER
1 CUP MILK
1 STICK BUTTER OR MARGARINE
2 EGGS
1/2 CUP VELVEETA
1 t GARLIC POWDER
SALT AND PEPPER TO TASTE.

BRING WATER TO BOIL; ADD GRITS AND SALT. COOK FOR 10 MINUTES. ADD CHEESE, GARLIC POWDER, AND BUTTER. BEAT EGGS AND MILK TOGETHER. ADD TO GRITS MIXTURE. POUR INTO A CASSEROLE DISH WHICH HAS BEEN SPRAYED WITH NONSTICK COOKING SPRAY. BAKE AT 350 DEGREES ABOUT 1 HOUR.

HASHBROWN CASSEROLE

1 32 OZ PACKAGE FROZEN HASHBROWNS
1 CAN CREAM OF CHICKEN SOUP
1 MEDIUM ONION, CHOPPED
1 LB VELVEETA CHEESE, CUBED
THOROUGHLY COMBINE INGREDIENTS. SPRAY 9X13 INCH DISH WITH COOKING SPRAY. PUT MIXTURE INTO DISH. BAKE AT 350 DEGREES FOR 45 MINUTES.

HONEY BUTTER

1 STICK SOFTENED BUTTER OR MARGARINE
3 T HONEY

MIX TOGETHER UNTIL CREAMY. CHILL.

HOT CHOCOLATE

1/2 CUP SEMI-SWEET CHOCOLATE CHIPS
1/2 CUP SUGAR
1/2 CUP WATER
51/2 CUPS MILK
2 CUPS WHIPPING CREAM
2 t VANILLA

IN A 3 QUART SAUCEPAN MELT CHOCOLATE CHIPS OVER LOW HEAT, STIRRING CONSTANTLY. STIR IN SUGAR AND WATER. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, BRING MIXTURE TO A BOIL. ADD WHIPPING CREAM AND MILK, CONTINUE TO STIR UNTIL HEATED THOROUGHLY. ADD VANILLA. BEAT WITH WHISK. POUR INTO MUGS.

SWEET MUFFINS

1 EGG
1/2 CUP MILK
1/4 CUP VEGETABLE OIL
11/2 CUP ALL-PURPOSE FLOUR
1/2 CUP SUGAR
2 t BAKING POWDER
1/2 t SALT
1 CUP STRAWBERRIES OR BLUEBERRIES (OR OTHER FRUIT)

HEAT OVEN TO 400 DEGREES. GREASE BOTTOM OF 12 MEDIUM BAKING CUPS. BEAT EGG; STIR IN MILK AND OIL. MIX IN REMAINING INGREDIENTS UNTIL FLOUR IS MOISTENED. ADD FRUIT. BATTER SHOULD BE LUMPY. FILL MUFFIN CUPS 2/3 FULL. BAKE 20 TO 25 MINUTES UNTIL GOLDEN BROWN. REMOVE FROM PAN IMMEDIATELY.

OAT MUFFINS

11/2 CUPS OLD-FASHIONED OATS
1/2 CUP BROWN SUGAR
1 CUP BUTTERMILK
1 EGG
1/4 CUP OIL
1 CUP FLOUR
3 t BAKING POWDER
1/2 t BAKING SODA
1/2 t SALT
1/4 t CINNAMON
1/2 CUP PECANS (OPTIONAL)

COMBINE FIRST 5 INGREDIENTS. SIFT TOGETHER DRY INGREDIENTS AND ADD TO WET MIXTURE. MIX. ADD NUTS. POUR INTO GREASED MUFFIN TINS AND BAKE 25 MINUTES.

OATMEAL PANCAKES

1/2 CUP QUICK OATS
13/4 CUPS MILK
1 CUP FLOUR
1/2 STICK BUTTER /MARGARINE, MELTED
11/2 T SUGAR
1tBAKING POWDER
1 EGG

MIX TOGETHER MILK AND OATS; LET STAND 5 MINUTES. ADD REMAINING INGREDIENTS. BEAT UNTIL WELL BLENDED. COOK PANCAKES ON GRIDDLE UNTIL PUFFED AND DRY AROUND THE EDGES. TURN AND COOK UNTIL GOLDEN BROWN. SERVE WITH YOUR FAVORITE SYRUP, SAUCE, OR JAM.

ORANGE BREAKFAST DRINK

2 CUPS MILK
1/2 CUP FROZEN ORANGE JUICE CONCENTRATE
2 T SUGAR
2 t VANILLA
8 ICE CUBES

COMBINE INGREDIENTS IN BLENDER; PROCESS UNTIL WELL BLENDED.

APPLE PUFFED PANCAKES

6 EGGS
11/2 CUPS MILK
1 CUP FLOUR
3 T FLOUR
1 t VANILLA
1/2 t SALT
1/4 t CINNAMON
1 STICK BUTTER/MARGARINE
2 APPLES PEELED AND SLICED
3 T BROWN SUGAR

MELT BUTTER IN A 9X13 INCH BAKING PAN OR QUICHE DISH. ADD APPLE SLICES. RETURN TO OVEN UNTIL BUTTER SIZZLES. IN A BLENDER MIX REMAINING INGREDIENTS. POUR OVER APPLE MIXTURE. BAKE FOR 20 MINUTES AT 425 DEGREES UNTIL PUFFED AND BROWN. SERVE IMMEDIATELY.

STRAWBERRY MUFFINS

1 3/4 CUPS FLOUR
1 T BAKING POWDER
1/2 t SALT
3/4 CUP SUGAR
1/2 CUP CHOPPED PECANS (OPTIONAL)
2 EGGS
1 10OZ PACKAGE FROZEN STRAWBERRIES

SIFT TOGETHER DRY INGREDIENTS. STIR IN NUTS. IN A SEPARATE BOWL, WHISK TOGETHER EGGS, OIL AND STRAWBERRIES. ADD DRY INGREDIENTS. MIX. SPOON INTO GREASED MUFFIN TINS. BAKE AT 400 DEGREES FOR 20-25 MINUTES.