Crepes Filled with Fruit and Cheese

Since my daughter loves IHOP so much she has been begging me to try and make their fruit/cheese filled crepes. We gave it shot this week and what we came up with we liked. She tells me it is very similar to IHOP, but I'll let any of you out there be the judge of that.

Ingredients:
Crepes (See Basic Crepe recipe for this under Breads)
1 cup strawberries (We used frozen)
1 cup raspberries (We used frozen)
3 oz of cream cheese (warmed in microwave)
1 to 1.5 cups of low fat cottage cheese
1 8 oz container of cool whip
1/8 to 1/4 cup granulated sugar

Directions:
Make crepes according to Basic recipe instructions (found under the bread section). Warm frozen fruit in microwave until able to chop and mix thoroughly. Add 1/4 cup sugar to sweeten fruit, mix well and set aside. Mix the cream cheese and cottage cheese in a separate bowl and set aside. Fill the crepes with cheese mixture followed by fruit and roll closed. Then add more fruit over top of crepe. Top with whip cream and enjoy!

All my children loved this. This will be a favorite now for years to come.

**You may use any fruit combination you like if you don't like raspberries and strawberries.

Since my daughter loves IHOP so much she has been begging me to try and make their fruit/cheese filled crepes. We gave it shot this week and what we came up with we liked. She tells me it is very similar to IHOP, but I'll let any of you out there be the judge of that.

Ingredients:
Crepes (See Basic Crepe recipe for this under Breads)
1 cup strawberries (We used frozen)
1 cup raspberries (We used frozen)
3 oz of cream cheese (warmed in microwave)
1 to 1.5 cups of low fat cottage cheese
1 8 oz container of cool whip
1/8 to 1/4 cup granulated sugar

Directions:
Make crepes according to Basic recipe instructions (found under the bread section). Warm frozen fruit in microwave until able to chop and mix thoroughly. Add 1/4 cup sugar to sweeten fruit, mix well and set aside. Mix the cream cheese and cottage cheese in a separate bowl and set aside. Fill the crepes with cheese mixture followed by fruit and roll closed. Then add more fruit over top of crepe. Top with whip cream and enjoy!

All my children loved this. This will be a favorite now for years to come.

**You may use any fruit combination you like if you don't like raspberries and strawberries.

Breakfast Bowls

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

2 Tbsp butter
8 large eggs
1- 16 oz. bag frozen hash browns or Tater Tots, thawed
1 lb pork sausage
1 lb bacon
1 9 oz. package cheese and roasted garlic totellini
10 oz. sharp cheddar cheese, grated (about 2 1/2 cups)

In a large skillet, melt the butter and scramble the eggs. In a separate large skillet, cook the hash browns according to package directions. In a third large skillet, break up the sausage with a wooden spoon and cook until browned. Drain off excess fat. Transfer the sausage to a bowl. cook the bacon in the same skillet. Drain on paper towels and set aside. cook the tortellini according to the package directions. Layer a large bowl with hash browns, sausage, bacon, tortellini, eggs, and cheese. Serves 4.

Pull Apart Bread

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

15-18 frozen dinner rolls
1/2 cup to 1 cup brown sugar
1/2 cup to 1 cup butter
1/2 pkg. butterscotch pudding (not instant)
1/2 pkg. vanilla pudding
*optional: Almonds, Pecans, Walnuts

Preheat oven to 350 degrees. Coat bundt pan with non-stick cooking spray. Place nuts at bottom of pan. Then Place frozen dough in pan. Melt brown sugar and butter and puddings in microwave. Stir thoroughly. Pour over frozen bread dough. I usually make extra because we really like them gooey. Cover with plastic wrap or towel. Let rise overnight. Bake for 15-20 minutes. Remove from bundt pan. This is a Christmas morning tradition in our home for breakfast!

Breakfast Burritos

1 bad (16 oz) southern-style hash browns
12 eggs
1 green pepper, diced
1 lrg onion, diced
1/2 lb to 1 lb jimmy dean sausage or may use bacon too.
1/2 lb mushrooms chopped
3 c. shredded cheddar cheese
Salsa (optional)
sour cream (optional)

In a large skillet, fry hash browns according to package directions. Remove and set aside. Brown sausage in large skillet and drain grease. Add mushrooms and onions and peppers to skillet. Add hash browns and eggs cook until eggs are done. Serve on tortillas with salsa and sour cream.

1 bad (16 oz) southern-style hash browns
12 eggs
1 green pepper, diced
1 lrg onion, diced
1/2 lb to 1 lb jimmy dean sausage or may use bacon too.
1/2 lb mushrooms chopped
3 c. shredded cheddar cheese
Salsa (optional)
sour cream (optional)

In a large skillet, fry hash browns according to package directions. Remove and set aside. Brown sausage in large skillet and drain grease. Add mushrooms and onions and peppers to skillet. Add hash browns and eggs cook until eggs are done. Serve on tortillas with salsa and sour cream.

Granola

4 cups old-fashioned oats
1 1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 tsp vanilla
1 1/2 cup raisins or dried cranberries

Preheat oven to 300. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish making by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temp for 1 week or 3 months in a freezer.

4 cups old-fashioned oats
1 1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 tsp vanilla
1 1/2 cup raisins or dried cranberries

Preheat oven to 300. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla. Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish making by hand. Spread granola in a 15x10 inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temp for 1 week or 3 months in a freezer.

Puffy Toast

1 c. flour
1 ½ tsp baking powder
½ tsp salt
½ c. milk
2 eggs

Sprinkle with cinnamon or nutmeg. Mix and dip bread in batter. Fry in a little extra oil.

1 c. flour
1 ½ tsp baking powder
½ tsp salt
½ c. milk
2 eggs

Sprinkle with cinnamon or nutmeg. Mix and dip bread in batter. Fry in a little extra oil.

Apple-Stuffed French Toast:

12 sliced bread, trim crust
20 oz apple pie filling 12 eggs
½ cup milk
1 tsp vanilla
1 tsp cinnamon

Topping:
½ c butter or margarine
¼ c pecans
¾ c. flour
½ c white or brown sugar
2 tsp cinnamon

Rub margarine on bottom of 10x13 pan. Line bottom of dish with 6 ½ slices bread. Combine eggs, milk, vanilla, & cinnamon; pour over bread. Refrigerate overnight. Next morning sprinkle topping over bread & bake 325-350 for 35-40 min or until eggs are set.

12 sliced bread, trim crust
20 oz apple pie filling 12 eggs
½ cup milk
1 tsp vanilla
1 tsp cinnamon

Topping:
½ c butter or margarine
¼ c pecans
¾ c. flour
½ c white or brown sugar
2 tsp cinnamon

Rub margarine on bottom of 10x13 pan. Line bottom of dish with 6 ½ slices bread. Combine eggs, milk, vanilla, & cinnamon; pour over bread. Refrigerate overnight. Next morning sprinkle topping over bread & bake 325-350 for 35-40 min or until eggs are set.