Oatmeal Breakfast Bar

Ingredients

• 2 cups all-purpose flour
• 1⁄2 cup sugar
• 1⁄2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 cup butter, melted and cooled
• 4 cups quick-cooking oats (not instant)
• 3 cups raisins

1. Preheat oven to 350°F Line an 9×13-inch baking pan with parchment paper (optional, but aids in getting cookies out of pan).
2. Whisk together flour, sugar, brown sugar, baking soda, salt and spices in a large bowl.
3. Make a well in the center of the flour mixture and stir in vanilla, egg and melted butter until smooth. Stir in oats and raisins until they are evenly distributed.
4. Pour dough into prepared pan and spread into an even layer with a spatula or your fingers. Bake for 26-28 minutes, or until bars are set and the center no longer looks wet. Edges will be golden brown. Cool pan on a wire rack before slicing. Cut into rectangular bars to serve.

Egg Bake

This recipe came from my mom.

Saute in olive oil:

1/2 cup sliced mushrooms

1/2 cup chopped red or green pepper

1/2 chopped onion

10 eggs whipped

1 teas baking powder

1/2 teas salt

2 cups cottage cheese

2 cups shredded cheddar

2 cups shredded Monterrey Jack

1/2 pound cubed ham or 1 pkg frozen chopped spinach thawed and drained

1 can drained sliced ripe olives

Poured into 9X13 pain sprayed with olive oil. Bake at 400 degrees for 15 min. Reduce heat to 350 and bake 25-35 minutes more until a knife inserted in center comes out clean.

The above recipe can be halved and put in 8X8.

Can be prepared the day before and baked when needed.

Sausage Gravy

This is a recipe that I created by combining what I loved about the gravy at Wheatfield's bakery in Lawrence KS, with a method of making gravy that I learned from Chef Lance White.  The seasoning is totally a shake here and a shake there, so you will have to play around with what you like.

You will use 1 stick of butter for every pound of sausage.  Melt the butter then add about 1 carrot finely chopped or grated and 1/2 onion finely chopped.  Saute for a few minutes.  Then add sausage and brown.  While it is browning (or when you remember) add a shake of oregano, black pepper, thyme, and red pepper flakes.  You may also want to add salt depending on the sausage you are using.  We like it a bit spicy but you can season as you want.

Once the sausage is browned you will add flour to make a roux.  The key to a roux is to have equal parts fat and flour so depending on how much butter you used and how fatty your sausage is you will have to play around with this.  Cook the roux for a bit. Then slowly add chicken stock (about 2 cups per 1lb of sausage)  As this comes to a boil it will thicken, then you can add a little more.  You will also do the same with the milk until you have the thickness and consistency they way you like it.  It will tend to be a thick gravy.

Best Pancakes

This is my Sister-in-law Jenna's recipe.  My family eats them without syrup they are so good.

Best Pancakes

2 C Milk
1 1/2 Cups Uncooked Oats
1/3 C Oil (I use Coconut Oil)
2 Eggs
3/4 C Whole Wheat Flour
2 T sugar
2 1/2 t baking powder
1 t salt

In medium bowl pour milk over oats and let stand 2 minutes.  Preheat lightly greased skillet very high heat until a drop of water "dances."  With hand beater or wire whisk, beat in 1/3 cup oil and remaining ingredients until well blended (mixture is very thin).  Pour scant 1/4 cup batter into skillet; cook until golden brown on both sides, turning once.  Repeat with remaining batter.

I also added cinnamon and vanilla extract.