Baked Oatmeal

3 cups quick-cooking oatmeal (not instant)
1 cup brown sugar
2 tsp baking powder
1 tsp cinnamon
1/4 tsp sat
1 cup skim milk
1/2 cup butter
2 large eggs, lightly beaten
additinal brown sugar for serving
additional milk, for serving

1. Mix all ingredients together.
2. Pour into a reased square glass baking dish and bake at 350 F fr 40-45 minutes, or until a toothpick tests clean.
3. Scoop each portion into a small bowl, then pour a spash of milk over each - it should be just enough to be absorbed by the oatmeal.
4. Sprinkle each with some brown sugar and serve warm.

Breakfast Casserole

Hashbrowns (I use patties, but you can use shredded or cubed)
4 cups grated cheese (2 cups cheddar, 2 cups swiss or all cheddar or whatever mix you like)
2 cups meat (bacon pieces, cubed ham, or sausage)
1 can evaporated milk
6 eggs
1/2 tsp. salt
Pepper to taste

Place thawed hashbrowns in the bottom of a 9x13 pan, pour melted butter over the top. Bake at 425 for 20 minutes.

*drop oven temp to 375’.

Mix all other ingredients and pour over the hashbrowns. Bake 40-45 minutes.

French Toast Bundt

24 Rhodes™ Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 eggs
1/3 cup liquid hazelnut coffee creamer
3 tablespoons butter, melted
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
1/2 tablespoon cinnamon
1/2 tablespoon vanilla extract
1/4 cup maple syrup
powdered sugar

Cut rolls in half forming 48 pieces (dinner rolls) or cut rolls in fourths (Texas rolls). Mix other ingredients in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Pour remaining mixture over rolls. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350° F for 35 minutes. Invert onto serving platter. Drizzle with syrup and sprinkle with powdered sugar. Slice and serve with additional syrup as desired.

Servings12, Per Serving 4 pieces, Food Exchange: 2 Bread, 2 Fat
Calories 312, Fat 11gm, Sodium 372mg, Carbohydrate 50g, Cholesterol 15mg, Dietary Fiber 0g, Sugar 6g, Protein 8g.

Aaron and I started making this recipe several years ago. It's a family favorite, we like to try different flavors of coffee creamer in it.

Swedish Pancakes

3 eggs
1 1/4 cup milk
3/4 cup sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat eggs until thick and lemon-colored. Stir in milk. Sift dry ingredients; add to egg mixture, mixing until smooth. Drop by Tablespoon onto moderately hot buttered griddle. Spread batter evenly to make thin cakes. Turn when underside is light brown. Spoon melted butter over, sprinkle with sugar; stack. Serve with lingonberry sauce.