Sloppy Joes

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt to taste
• ground black pepper to taste

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

For mine: I browned the ground beef, onion and green pepper in frying pan. Then I put it in the crock pot. I added the sauce but doubled the sauce, because we like it more sloppy. Cooked on low for 3 - 4 hours.

Blueberry Baked French Toast

INGREDIENTS:
12 slices white bread, crusts removed
2 packages (16 ounces total) cream cheese
1 cup fresh or frozen blueberries, thawed
12 eggs
2 cups milk
1/3 cup maple syrup or other syrup
.
Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cups fresh or frozen blueberries
1 tablespoon butter

PREPARATION:
Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish.
Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.

In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.

Cream Cheese Coffee Cake

2 (8 oz) pkgs. cream cheese
1 tsp vanilla
1 egg
2 pkg. crescent rolls
Cinnamon, sugar and chopped nuts

Mix together cream cheese, sugar, vanilla and egg yolk (save white). Take 1 pkg of crescent roll spread on bottom of a 9x13-inch pan.
Spread filling on top. Leave around edges open. Spread other cresscents lightly on table, then put on top of filling so one solid layer. Make sure to then pinch top layer to bottom layer and around sides. Whip egg whip and spread on top, Sprinkle sugar and cinnamon on top of egg white add nuts if desired.

This is also good with a powder sugar frosting.

Crepes

4 Eggs
1 Cup Flour
1 Cup Milk


Mix well with Mixer. Coat a frying pan with a small amount of butter or spray with pam spray. Add a small amount of mixture and move the pan around to get your mixture spread evenly. It should be thin. After a minute, flip. (this will depend on your stove. You don't want them to burn). should be done about 30 seconds later.

Make ahead French Toast

5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

1/2 cup butter, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Directions

1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
2. The next morning: Preheat oven to 350 degrees F (175 degrees C).
3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Amy's Egg Bake

I take a loaf of french bread (a little dry is ok) or you can use dry regular bread. you tear it (or cut it) into little pieces, enough to cover the bottom of a greased 9x13 pan.

In a mixing bowl wisk 10 eggs and 3/4 cup milk and salt and pepper to taste

Pour over bread, then cover with some kind of breakfast meat. browned sausage is good, or cooked bacon, we like ham, (we even use cut up deli ham sometimes), then cover all that with shredded cheese (we like colbyjack).

Then it needs to soak - at least four hours, I usually do it before bed, then bake in the morning. (just cover with a lid or saran wrap and put it in the fridge)

Then preheat oven to 350 - add a few tabs of butter/margarine on the top to keep it moist. and bake until golden - about 1/2 hr or so.

Pumpkin Muffins

2 eggs, beaten
1 cup sugar
1 cup canned pumpkin
3/4 cup olive oil
1/4 cup water
1 2/3 cup flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 cup nuts, chopped (optional)

Preheat oven to 350. Combine eggs, sugar, pumpkin, oil, and water in a medium sized mixing bowl. Add dry ingredients to wet and stir to blend. Place batter 3/4 to top of non-stick or lightly oiled muffin tins. You may also use cupcake cups. Bake 20 minutes or until toothpick inserted into the middle of a muffin, comes out clean. Remove from pan, right away.

**Side note: once baked and cooled, we sprinkle with powder sugar **