BREAKFAST FOR DINNER

Ingredients or Breakfast Options:

Multigrain pancake and waffle mix

Sausage links

Egg  and Bacon casserole (recipe below)

Hash Browns (potatoes – peeled and grated – see recipe below)

Strawberries, sliced

Berries (raspberries, blue berries, etc.)

Whipping cream, whipped

Butter

Maple syrup

Pecans

Chocolate chips

Ketchup

Make pancakes and waffles according to package directions.  Spray waffle iron with cooking spray.  Pour batter on a preheated waffle iron and cook until golden.    I have both Pumpkin and Standard Waffle Pics here.

Standard Waffle Batter

Pumpkin Waffle Mix and Ingredients

Pumpkin Waffle Batter

Pumpkin Waffles with Whipping Cream and Pumpkin Pie Spice

Sausage – cook on preheated grill, turning every 3 minutes until crisp.

My husband likes these the best

Cooking Sausage Links on the Grill

Turn when they look like this (I use both Pork and also Turkey Sausage Links)

Set table with butter, maple syrup, pecans, chocolate chips, ketchup, etc.

Serve waffles and/or pancakes warm and top with butter, whipping cream, pecans, maple syrup, chocolate chips, etc.

Hash Browns.  Peel potatoes and grate them in a food processor.  Place them in a bowl of salt water for 10 – 20 minutes.  Squeeze grated pieces to drain.   In a mixing bowl, add salt and pepper and desired seasoning to taste .  Spray preheated waffle iron with cooking spray.  Add shredded potatoes to waffle iron and cook until crispy.

Grated Potato

Grated Potato in Salt Water

Grated Potato on Waffle Iron

Ready to Eat

Eggs Over Hard – Crack eggs into a sautuesse pan.  Cook on medium low until the eggs turn completely white and are no longer runny.  Carefully turn the eggs over.  Cook for about 5 minutes until the yolk is no longer runny.  Serve hot.

Egg added to sautuesse pan

Eggs cooking and ready to turn over

Eggs Over Hard and Ready to Serve

Egg and Bacon Casserole recipe –

8 eggs,

8 – 12 strips of bacon crumbled,

¼ cup green onion,

1/8 cup milk,

½ cup grated cheese

Garlic Herb Mrs. Dash – to taste

Coarse Ground Pepper – to taste

Cook bacon then crumble it. (I crumble it in a food chopper) .  Over low heat, in a sauteusse pan, add milk.  Add  one egg at a time, beating it as you add it in.  Add crumbled bacon.  Add pepper and Garlic Herb Mrs. Dash.  Mix well.  Cook over low heat until the eggs are no longer runny.  Add green onion.  Mix well.  Sprinkle grated cheese.  Transfer to an oven safe casserole dish and cook for about 10 minutes or until cheese is melted.

3 BERRY FREEZER JAM

3 Berry Freezer Jam

3 Berry Freezer Jam on Waffles

Adapted from the Sure Jell Premium Fruit Pectin package

Ingredients:

2 cups washed, hulled and sliced strawberries

2 cups washed and drained raspberries

2 cups washed, drained and mashed blackberries (you can put them through the food chopper)

8 cups sugar (or 4 cups sugar and 4 cups apple juice), divided (set one cup of the sugar aside to mix with pectin)

2 boxes Sure Jell Premium Fruit Pectin

Directions:

1.       Wash and rinse plastic containers with tight fitting lids.  Use 2 to 4 cup size containers.

2.       Prepare strawberries, raspberries and blackberries (wash, hull, and slice, drain, food chop, etc.)

3.       Measure exact amount (6 cups) of prepared berries.

4.       Measure exactly 7 cups of sugar into a separate bowl.

5.       Stir 7 cups sugar into the fruit.  Mix well.  Let stand for 10 minutes; stir occasionally.

6.       Pour the pectin into a medium mixing bowl and add the remaining 1 cup sugar.  Mix well.

7.       Stir the pectin/sugar mixture and 1 ½ cups water in a small saucepan.  Bring to a boil on high heat, stirring constantly.  Boil 1 minute, stirring constantly.  Remove from heat.

8.       In a large stockpot cook berries on low with the sugar mixture.  Stir constantly.  If desired, use a potato masher and mash strawberries until desired consistency.

9.       Stir pectin mixture into fruit.  Mix well.

10.   Pour into prepared containers, leaving ½ inch space at the top for expansion during freezing;  Using a spatula, scrape the insides of the containers to help remove bubbles.  Repeat the bubble removing process two times. cover.

11.   Let stand at room temperature 24 hours until set.  Refrigerate up to 3 weeks.  Otherwise, store in freezer for up to 1 year.  Thaw in the refrigerator.