Peach Blueberry Muffins

For me, one of the wonderful things about summer is enjoying lots of fresh fruit in many different ways. These muffins, for instance, are bursting with fresh summer fruits- peaches and blueberries!

~Kari

1 egg

1/2 cup milk

1/4 cup vegetable oil

3/4 cup all-purpose flour

3/4 cup wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup chopped fresh peaches

3/4 cups fresh blueberries

In a bowl, beat egg; add milk and oil; mix well. Add flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches and blueberries. Fill greased muffin cups three-fourths full. Bake at 400° (375 for dark pans) for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5-7 minutes before removing from pan to a wire rack. Yield: 10 muffins-12 muffins

Potato Casserole

Even when making 2 batches of this yummy casserole, there is rarely any left! It is great for breakfast, brunch, or as a side dish at dinner. (this recipe can be found in Homemade with Love: Treasured Family Recipes of Marilyn Boyer )

2 lb. frozen hash browns
3/4 c. melted butter, divided
1 tsp. salt
1/4 tsp. pepper
1/2 c. chopped onion
1 can cream of mushroom soup
1pint (16 oz.) sour cream
2 c. shredded cheddar cheese
2 c. crushed corn flakes

Thaw potatoes. In a large bowl, combine potatoes, salt, pepper, onion, soup, 1/2 c. of the butter, sour cream, and cheese. Place in a 3 qt. casserole dish. Mix remaining butter and corn flakes. Sprinkle over the potato mixture. Bake at 350 for 45 minutes. YIELD: 12 servings.
* To prepare ahead of time, cover with foil and store in the refrigerator. Allow more time to bake if cold.

Christa's Cinnamon Rolls

These cinnamon rolls are our daughter, Christa's, specialty. Every year when we go to the beach, she makes these in advance and we all look forward to eating them. They are also wonderful paired with a good hot soup in the winter.
~Marilyn

Note: These also work great, using the bread machine to make the dough. Just add the ingredients as directed for your bread machine, set on the dough setting, and then proceed with step 4

1 T. Yeast

1c. Warm Water

1/3c. Sugar
1/2c. Butter of Margarine

1t. Salt

2 Eggs

4c. Wheat Flour

1. Dissolve yeast in water, the add sugar, salt, soft butter and two cups flour; mix well.

Beat in eggs and then add rest of flour.

2. Knead approx. 8 min. (I just put it on highest setting of Bosch, kitchen aid would be fine too.)

3. Let rise until doubled

4. Roll out onto floured surface and spread with 1/4c.butter and then cinnamon mixture. (see below), roll into log and cut into 1in pieces.

5. Bake in greased pans @ 400 for exactly 10 minutes.

6. Ice while hot.

1c. Brown Sugar

3T. Cinnamon

Icing

1/2c. Soft Butter or Margarine

1 1/2c. Powdered Sugar

1oz. Cream Cheese

2T. Half and Half

1t. Vanilla

Pinch of salt ( I use a large pinch )

Breakfast Casserole

My mom has fixed this easy and delicious egg casserole for Christmas morning breakfast ever since I an remember! You make it the night before and then you can just pop it in the oven on Christmas morning, whenever you are ready.
~ Kari

2 cups milk
6 eggs
1/2 - 1 cup cheddar, shredded cheese
1 lb. sausage
6-8 bread slices (white bread)
Parmesan cheese

1. Brown sausage; drain well.
2. Combine sausage and cheese in bowl
3. Beat eggs and milk together in a bowl
4. Grease 9x 13 baking dish and line bottom of dish with bread cubes
5. Pour sausage and cheese over bread
6. Add milk and eggs
7. Spinkle on Parmesan cheese
8. Refrigerate over night
9. Bake next day at 350 for 45-50 minutes

YIELD: Serves 8 people

Pumpkin Pancakes

My daughter and I love this alternative to normal pancakes. Pumpkin is also very good for you. The maple flavor of the syrup is a perfect partner to the pumpkin taste! This recipe certainly proclaims "Fall"! ~Kari Boyer

1 c. flour
3/ 4 c. milk
1/2 c. canned pumpkin
1 T. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
2 T. oil
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg

Combine all ingredients and mix 'em up!
Heat griddle or frying pan to meidum and grease with butter or cooking spray. Spoon 1/4 cup portions onto griddle or pan. Cook on one side until batter begins to 'bubble' slightly. When your spatula can slide easily under the pancake, it is time to flip. Don't wait too long!
Flip over and allow to cook for about a minute more, or until no longer gooey.

Top with syrup, the maple flavor is a perfect complement to the pumpkin!