Applesauce Pancakes

Ingredients

• 2 cups dry pancake mix
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup applesauce
• 1 teaspoon lemon juice
• 1/2 cup milk

Directions

1. In a large bowl, stir together pancake mix and cinnamon. Make a well in the center of the pancake mix. Add the eggs, applesauce, lemon juice and milk; stir until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Spring Omelet

Ingredients

• 1 tablespoon olive oil
• 2 eggs
• 1/4 cup milk (optional)
• 3 spears asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup sliced fresh mushrooms
• 1/3 cup green onions, chopped
• 1/2 cup grated Parmesan cheese

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the asparagus, mushrooms and onions; cook and stir until the asparagus is fairly soft, about 4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sauteed vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then fold in half and serve.

Easy Buttermilk Doughnuts

Ingredients

• oil for deep frying
• 1 (10 ounce) can refrigerated buttermilk biscuit dough
• 1 cup confectioners' sugar

Directions

1. Heat oil in deep-fryer to 375 degrees F.
2. Separate out the biscuits and cut a hole in the middle of each one, like you would a doughnut.
3. You can get creative on this part and make different shapes. Just be sure not to make them too thick in any places, or they will not cook all the way through.
4. Carefully slide doughnuts into hot oil. Fry until golden brown on both sides. Drain briefly on wire racks placed over baking sheets.
5. Place the confectioners' sugar in a bowl and roll the hot doughnuts in the sugar.

Egg in a Nest

With the approaching winter storm, I’ve had a craving for warm, tasty comfort food.  The kind that goes great with a cold winter day.  I am reminded of eggs in a nest like my grandma used to make.  A delicious, runny-yolk egg cooked in the center of a piece of toast and eaten with a fork is a great way to enjoy an egg in a slightly different way. This recipe is sure to make you feel warm and cozy like an egg in a nest.

Ingredients

• 1 1/2 teaspoons bacon grease
• 1 slice bread
• 1 egg
• salt and ground black pepper to taste

Directions

1. Melt the bacon grease in a non-stick pan over low heat.
2. Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes, flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm. Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

Eggs Benedict Casserole

Ingredients

• cooking spray
• 8 large eggs
• 2 cups milk
• 3 green onions, chopped
• 1 teaspoon onion powder
• 1 teaspoon salt
• 3/4 pound Canadian bacon, cut into 1/2-inch dice
• 6 English muffins, cut into 1/2-inch dice
• 1/2 teaspoon paprika
• 1 (.9 ounce) package hollandaise sauce mix
• 1 cup milk
• 1/4 cup margarine

Directions

1. Spray 9x13-inch baking dish with cooking spray.
2. Whisk eggs, 2 cups milk, green onions, onion powder, and salt together in a large bowl until well mixed.
3. Layer half the Canadian bacon in the prepared baking dish. Spread English muffins over meat and top with remaining Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight.
4. Preheat the oven to 375 degrees F (190 degrees C).
5. Sprinkle casserole with paprika; cover with aluminum foil.
6. Bake in preheated oven until eggs are nearly set, about 30 minutes; remove foil. Continue baking until eggs are completely set, about 15 more minutes.
7. Whisk hollandaise sauce mix with 1 cup milk in a saucepan. Add margarine and bring to a boil, stirring frequently. Reduce heat to medium-low, simmer, and stir until thickened, about 1 minute. Drizzle sauce over casserole to serve.