Welcome to IHOP!

24-Hour Breakfast
Serves 12

12 slices bread, cubed
1/2 pound (2 cups) cheese, grated, divided
2 to 3 cups ham or sausage, cooked, cubed
8 eggs
2 cups milk
1 tsp salt
1/2 cup butter melted

Grease a 9x13" baking dish. Place half of bread cubes on bottom. Cover with half of the cheese and ham or sausage. Repeat layers. In a medium mixing bowl, combine eggs, milk, and salt. Pour over casserole and drizzle with melted butter; refrigerate overnight. Bake at 350 degrees, uncovered, for 1 hour 15 minutes.

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This is such a great recipe to use up almost-stale bread and older eggs! I always half this recipe, though, except for the cheese :) !!! It is so good! When I half it, I use a 8x8" pan and bake it for 30-40 minutes. Also, when I make this, it's always for dinner, so don't let the title limit your meal options. Because of this dinner meal, I have never refrigerated it overnight. It makes enough for me and my husband for dinner and a meal for the next day, whether it's breakfast, lunch or dinner. Welcome to IHOP!

So Yummy Whole Wheat Buttermilk Pancakes

These are the best pancakes that I have ever had, and they are pretty healthy for ya with whole wheat flour and flaxseed. Sorry I don't have any pictures.

1 ¼ C whole wheat flour

½ C all-purpose flour

3 Tablespoons ground flaxseed, oat bran, or wheat germ

1 teaspoon baking powder

1 teaspoon baking soda

Splenda (optional), to taste (I put a teaspoon of regular sugar in mine)

1 teaspoon cinnamon (optional) (We added this and it was extra delicious)

Pinch of nutmeg (optional) (Didn't use this)

Pinch of salt (optional) (Used this)

1 ¾ C buttermilk (we used lemon juice and reg. milk--you can google how to sub for buttermilk)

¼ C milk

½ C. white grape juice concentrate or honey ( I used honey and mixed it with the milk to dissolve)

2 large eggs

1 teaspoon vanilla extract

2 Tablespoons plus 2 teaspoons canola oil (I used vegetable oil)

1. Place the whole wheat and white flour, flaxseed, baking powder, baking soda, Splenda, if using, and the cinnamon, nutmeg, and/or salt, if using, in a medium-size bowl and stir to combine.

2. Place the buttermilk, milk, grape juice concentrate or honey, eggs, vanilla, and 2 tablespoons, of oil in another bowl and whisk to mix. Pour the buttermilk mixture into the flour mixture and beat just until smooth. If possible, let the batter rest for up to 30 minutes at room temperature before cooking pancakes.

3. Heat the remaining 2 teaspoons of oil in a skillet over medium-high heat. Cook the pancakes using ¼ C of the batter per pancake, until the batter bubbles on top and the pancakes are firm on the bottom, about 3 minutes. Turn the pancakes over and continue cooking until the second side is brown, about 3 minutes.

*The pancakes can be frozen for up to 2 weeks. Let them cool completely, then wrap them in a single layer or individually in aluminum foil. To reheat, unwrap a pancake and microwave it on high power for 2 minutes or heat in a 350 degrees oven for 10 minutes.

Makes about 18 pancakes

You can add fruit or nuts into the batter. We used banana and pecans!

These are super sweet and so good that you don't even need syrup.

-This recipe is courtesy of Eating Well When You're expecting (Heidi Murkoff)

Swedish Pancakes

Pretty much the easiest thing ever. We love these for breakfast AND dinner. They taste a lot like crepes, just a little thicker. Perfect with syrup, butter, whipped creme, fruit... pretty much anything!!

Mix together:
3 eggs
2 cups milk
1 Tbs butter
1 1/2 cups flour
3 Tbs sugar
1/2 tsp salt

Cook until they start bubbling like this and then flip.

Mini Peach Cobbler Muffins

I student teach a foods class at a junior high and I made this recipe for them and they were a big hit. However, you can't call them what they are (Fresh Peach Muffins with a Crumb Topping) or they don't like them. Mini Peach Cobblers sound so much better to them.

2 cups finely chopped fresh or frozen peaches
1 1/4 cups sugar, divided {1/2 cup and 3/4 cup to be used at different times}
1/2 cup (1 stick) butter, at room temperature
2 eggs
1 1/2 cups milk
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup brown sugar
1/4 cup ground pecans {optional}
1/4 teaspoon ground cinnamon
4 tablespoons cold butter

Preheat the oven to 400 degrees F. Lightly Grease 24 (2 3/4-inch by 1 3/8-inch) muffin cups.

Place the peaches in a bowl and cover with 1/2 cup of the sugar. Mix thoroughly. Allow the peaches to sit for 1 hour. {hour, shmour--You can just let them sit until you are ready to use them.}

Using an electric mixer, fitted with a paddle, {I didn't use a paddle} cream the butter and remaining 3/4 cup of sugar until smooth and pale in color, about 3 minutes. Add the eggs, one at a time, and beat until fluffy, about 2 minutes.

In a mixing bowl, combine 3 1/2 cups of the flour, baking powder, and salt.

Remove the bowl from the mixer and alternately fold in the milk and flour mixture, being careful not to over mix. {When my 9th graders made these, this was the step they had the hardest time following. You have three bowls: milk, flour, and creamed butter and sugar(aka wet mixture). Take turns folding in the milk to the wet mixture, then the flour to the wet mixture, then the milk, then the flour, etc. Your flour and milk should never come into direct contact with each other.}

Fold in the peaches. Spoon 1/4 cup of the filling into each prepared muffin cup. In a small bowl, combine the remaining flour, brown sugar, pecans, and cinnamon. Mix well. Add the butter. Using your hands {or two knives or a pastry cutter}, mix until the mixture resembles a coarse crumb-like mixture. Sprinkle 1 tablespoon of the crumb mixture over each muffin cup. Place in the oven and bake for about 15 to 20 minutes or until golden brown. Serve warm with butter.

NOTES:
The recipe says it makes two dozen, but when I made them, it made almost three dozen and I ran out of crumb topping. I might not have filled them full enough. They still tasted great, though.

This recipe can easily be halved.

This is a recipe from Emeril Lagasse on the food network website. I have made some changes/notes to it in {}'s based off of the mistakes of 9th graders. I hope you aren't offended by the notes, but since these are really tasty, I would like for you to make them in the correct way, which was demonstrated to 6 foods classes and made by my two 9th grade classes.

Baked Oatmeal

3 cups old fashioned oatmeal
2 tsp baking powder
1/4 cup sugar
1 1/2 cups milk
1/3 cup cooking oil
2 eggs
chopped fruit, ie. apple & cinnamon (opt.)
dried cranberries and/or raisins (opt.)

Preheat oven to 350 degrees. Grease a 9 x 13 baking pan. Mix together the oatmeal, baking powder, sugar, milk, oil and eggs. Add optional fruits as desired. (We usually do a peeled,finely chopped apple and cinnamon. Blueberries and peaches are good too.) Bake for 25 to 30 minutes. Serve with milk or whipped cream.

My son, who would not eat oatmeal, requests this at least once a week. I half the recipe and do it in a 8 x 8 pan. It reheats well.