Pumpkin Orange Spice Donuts

Breakfast
Breads, Rolls, Muffins
Difficulty Rating – 2
Source: Unknown

1 cup brown sugar
4 tablespoons cooking oil
3 eggs, beaten
2 tablespoons grated orange rind
1/4 cup orange juice
1 cup pumpkin
1 teaspoon cinnamon
1 + 1/4 teaspoons salt
1/2 teaspoon nutmeg
3 + 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon cream of tartar

Mix in order given. Refrigerate 2 hours. Pat out on floured board. Cut and fry in 375 degree fat. Drain. Roll in cinnamon mixed with sugar.

O’Brien Brunch Skillet

Breakfast
Difficulty Rating – 1
Source Unknown

1- 28 oz. bag Ore-Ida® Potatoes O’Brien
1 loaf of Spam, diced (ham leftovers are great too!)
3 Tsp oil
All Season, to taste
black pepper, to taste
Monterey jack cheese, grated
Sour cream

Heat your oil until a bead of water sizzles when flicked into it. Add potatoes (stand back, the grease may splatter)… add Spam. Top off with All Season and black pepper. Fry, stirring occasionally until potatoes are partially browned and a little crispy. Top with cheese and sour cream; serve.

Quick Ham and Noodle Casserole

Pork Recipes
Rice and Pasta
Breakfast Recipes
Difficulty Rating – 2
Source: inmykitchen1

TRIED AND TRUE! My own recipe… I created this for dinner tonight, but I think it would be a better breakfast or brunch meal.

8 ounces farfalle (bow-tie pasta) noodles
1 1/2 cups cooked ham, diced
1 small sweet onion, sliced (about 1/3 to 1/2 cup)
1/3 cup frozen broccoli florets, thawed
2 eggs, beaten
3/4 cup milk
1/4 tsp garlic powder
pepper to taste

Preheat oven to 325°F. Cook noodles according to package directions until al dente. Drain. In a bowl, beat eggs, milk, garlic powder and pepper until well-blended.

In a well greased casserole layer noodles, broccoli and ham in alternate layers. Pour egg mixture evenly over last layer. Bake for about 30 minutes, until heated through completely.

Mini-Pancakes with Strawberry Sauce (Diabetic)

Diabetic Recipes
Breakfast Recipes
Difficulty Rating – 3
Source: Unknown

1 cup skim milk
1 egg white
1 tsp vanilla
1 cup all-purpose flour
1-1/2 tsp baking powder
Pinch salt
Pinch cinnamon
1 tsp canola oil
1/2 cup low-fat yogurt

Strawberry Sauce:

1 pkg frozen unsweetened strawberries
1/2 cup water
1 tbsp granulated sugar
2 tsp cornstarch

Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, water, sugar and cornstarch to boil; cook for 1 minute or until thickened.

In bowl, beat milk, egg white and vanilla. Add flour, baking powder, salt and cinnamon; beat mixture just until blended. Heat small nonstick skillet until drop of water sizzles on it. Lightly brush skillet with oil. For each pancake, pour 2 tbsp batter onto skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm. Repeat with remaining batter; brushing skillet with oil as required. Spoon Strawberry Sauce over pancakes; garnish with yogurt.

Makes 12 pancakes, 6 servings
Per serving:
about 145 calories, 5 g protein, 1 g fat, 27 g carbohydrate.

1 Starch
1/2 Milk (2%)
1 Fruit & Vegetable

Maple Syrup Dumplings (2)

Breakfast Dishes
Difficulty Rating – 3
Source Unknown

1 cup flour
2 tsp. baking powder
2 tbsp. soft butter
1/2 tsp. salt
1/2 cup milk

Syrup

2 cups Maple Syrup
1 cup Water

Mix maple syrup and water in large sauce pan and bring to boil. Mix dry ingredients and cut in butter. Then add milk to form dough. Drop spoonfuls of dough into the boiling syrup then cover and simmer covered at reduced heat for 20 minutes. Serve hot. Serves 4-6 adults