Cheesy Potatoes


3 tbsp butter

1 large yellow onion, chopped

1/4 cup flour

1 1/2 cups low sodium chicken broth

1 cup milk

1 1/2 tsp salt

1/2 tsp pepper

1/2 tsp dried thyme

26 oz bag frozen shredded hash browns

2 cups shredded sharp cheddar cheese (8 oz)

1/2 cup light sour cream

3 cups cornflakes, lightly crushed - TOPPING

2 tbsp butter, melted - TOPPING 


Melt butter in a large pot over medium heat

Add onions and cook until soft, about 5-6 minutes

Stir in the flour and cook, stirring constantly, for about a minute

Combine the broth and milk and whisk into the mixture

Add the salt, pepper and thyme - Stir to combine

Bring mixture to a boil and reduce heat to medium and simmer, stirring, until mixture is slightly thickened, about 5 minutes

Take pot off heat and stir in cheese until smooth

Mix in hash browns and combine

Stir in sour cream

In medium bowl, toss the lightly crushed cornflakes with butter until combined

Scoop potato mixture into a 9 x 13 baking dish and top with cornflakes

Bake at 350 degrees for 45 minutes until hot and bubbly

Let sit for 10 minutes before serving

Pumpkin Donuts


1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

1/8 tsp ground cloves

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla extract

3/4 cup canned pumpkin

1/2 cup milk


Preheat the oven to 350 degrees

Grease a mini donut pan and set aside

In a bowl, mix the flour, baking powder, salt and spices together

In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk

Slowly add dry ingredients into the mixture and combine (do not overmix)

Fill each donut pan with batter

Bake 8-9 minutes

Allow donuts to cool on a wire rack

Pumpkin Muffins


1 3/4 cups flour

1 1/4 cups sugar

1 tbsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground ginger

1/4 tsp ground allspice

1/8 tsp ground cloves

1 cup pureed pumpkin

1/2 cup rice milk

1/2 cup vegetable oil

2 tbsp molasses


Preheat the oven to 400 degrees

Lightly grease a muffin tin

Mix flour, sugar, baking powder, salt,and spices

In another bowl, mix pumpkin, milk, oil and molasses

Combine the two bowls

Fill the muffin cups 2/3 full

Bake for 18-20 minutes  

Baked French Toast Casserole


1 loaf of French bread (13-16 oz) - Sliced into 20 segments

8 large eggs

2 cups half-n-half

1 cup milk

2 tbsp sugar

1 tsp vanilla extract

1/4 tsp cinnamon

1/4 tsp ground nutmeg

Dash of salt

Praline topping (recipe follows)

Maple syrup 


Arrange slices in generously buttered 9 x 13 baking dish in 2 overlapping rows

In a bowl, mix eggs, half-n-half, milk, sugar, vanilla, cinnamon, nutmetg, and salt

Pour mixture over bread slices

Spoon mixture in between bread slices

Cover with foil and refrigerate overnight

Preheat the oven to 350 degrees

Spread the praline topping evenly over bread and bake for 40 minutes until lightly golden

Serve with maple syrup


Praline Topping:

2 sticks butter

1 cup light brown sugar

1 cup chopped pecans

2 tbsp light corn syrup

1/2 tsp cinnamon

1/2 tsp nutmeg 

Zucchini Bread


3 eggs

1 cup oil

1 cup sugar

1 cup brown sugar

2 cups grated zucchini

2 1/2 cup flour

1/2 cup wheat germ (or 1/2 cup more flour)

3 tsp cinnamon

1 tsp vanilla extract

1 tsp salt

1 tsp baking powder

1 tsp baking soda


Beat eggs until fluffy

Add sugars, oil, zucchini, and vanilla

Add dry ingredients

Bake at 325 degrees for 60 minutes in greased tins

Blueberry Strata


12 slices firm white bread, cut into 1/2 inch cubes (about 8 cups)

2 cups fresh or frozen blueberries

1 package (8 oz) cream cheese, cut into small cubes

8 eggs

2 1/2 cups milk

2 tsp cinnamon

1 cup maple-flavored or pancake syrup

1/4 cup packed brown sugar 


Spread half the bread cubes onto the bottom of a greased 13 x 9 inch baking dish

Cover with 1 cup blueberries, cream cheese and remaining bread

Whisk eggs, milk and cinnamon in a bowl

Add 1/3 cup of syrup and sugar - Mix well

Pour over the bread and let sit overnight in the fridge

Preheat the oven to 350 degrees

Bake strata covered 60-65 minutes until top is lightly browned

Uncover after 30 minutes

Bring remaining syrup and blueberries to boil in a saucepan - Simmer on medium-low

Serve over strata

BLT Frittata


3 tbsp olive oil

1/4 pound of sliced pancetta (chopped)

4 cloves of garlic (chopped)

3 cups of fresh spinach

1 can (15 oz) diced tomatoes (drained)

12 eggs

1/3 cup half-n-half

1 tsp salt

Pepper to taste


Preheat the oven to 400 degrees

Heat a large skillet over medium-high heat and add oil, pancetta and garlic

When pancetta begins to brown at the edges, add the spinach

Wilt the spinach and stir in the tomatoes

In a bowl, beat the eggs with the half-n-half and salt and pepper

Pour eggs into the skillet and let sit

Use a spatula to raise the eggs off the bottom of the skillet

Transfer the skillet to the oven and cook 10-12 minutes until the top is golden brown

Remove from the oven and let sit for 5 minutes

Apple Cinnamon French Toast


1 loaf (8 oz) French bread - Cut into 10-16 slices

6 eggs

1 1/2 cup milk

8 tbsp sugar

1 tsp vanilla

1/8 tsp salt

1 1/2 tsp cinnamon

4 Granny Smith apples - Peeled and cut into rings

2 tbsp butter

Maple-flavored syrup


Grease a 9 x 13 baking dish

Arrange slices of bread in a single layer in the dish

In a bowl, mix eggs, 3 tbsp sugar, vanilla, and salt - Pour over bread

Place 1/2 apples over the mixture

Combine remaining 5 tbsp sugar and the cinnamon - Sprinkle 1/2 on top of apples

Repeat the layers

Cover and refrigerate overnight

Preheat the oven to 400 degrees

Cut butter into small pieces and arrange over apples

Bake, uncovered, for 30-35 minutes

Serve with syrup

Coffee Cake


1/4 stick of margarine

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 tsp vanilla extract

1 cup sugar

1 tsp baking soda

2 eggs

1/2 pint of sour cream

1/2 cup of nuts (FOR TOPPING)

1/4 cup sugar (FOR TOPPING)

1 tsp cinnamon (FOR TOPPING)


Mix all the ingredients together in a bowl with the topping ingredients mixed in another separate bowl

Layer in a bunt pan alternating between the mixture and the topping

Bake at 350 degrees for 40-50 minutes

Banana Bread


1 3/4 cup flour

3/4 tsp baking soda

1/2 tsp salt

1/3 cup margarine or butter

2/3 cup sugar

2-3 bananas (mashed)

2 eggs

Optional add-in: 1/2 cup of nuts


Combine all ingredients before adding in 2 well-beaten eggs & mashed bananas

Add in optional nuts

Bake at 350 degrees for 60 minutes in a greased & floured loaf pan