Keith & Gracie’s Thai Tea

 13 tea bags Thai tea (ChaTraMue from World Market is our favorite

8 cups boiling water

1 can sweetened condensed milk

3/4 cup 2% milk

Pinch of salt

In a large mixing bowl, steep tea bags in boiling water for 10 minutes. Discard tea bags. Whisk sweetened milk, milk, & salt into tea. Serve warm or iced (or with a couple of shots of rum if you’re Keith)

Rhubarb Blueberry Streusel Muffins

https://www.bhg.com/recipe/rhu-berry-streusel-muffins/

2 1/2 cups flour
1/4 cup brown sugar
3/4 tsp gr cardamom
1/8 tsp salt
1/4 cup butter, cut up into little pieces
1/4 cup chopped rhubarb
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup plain Greek yogurt
6 Tbsp butter, melted
1 1/2 cup chopped rhubarb
1/2 cup blueberries (or strawberries or raspberries)

Directions

Instructions Checklist

• Preheat oven to 375°F. Lightly coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Or line with paper bake cups and coat with cooking spray.
• For streusel topping: In a small bowl combine 1/2 cup flour, the brown sugar, 1/4 tsp. cardamom, and the 1/8 tsp. salt. Cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in 1/4 cup finely chopped rhubarb.
• In a medium bowl stir together 2 cups flour, the granulated sugar, baking powder, 1/2 tsp. cardamom, and 1/4 tsp. salt.
• In a bowl whisk together eggs, yogurt, and melted butter; add all at once to dry mixture. Stir just until moistened. (Batter will be thick and lumpy.) Fold in 1 1/2 cups rhubarb and the blueberries.
• Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle with streusel topping. Bake 25 to 30 minutes or until golden and a toothpick inserted in center comes out clean. Cool in muffin cups on wire racks 10 minutes. Remove. Cool slightly on wire racks. Serve warm. Makes 15 muffins.

Overnight Yeasted Waffles

https://www.thekitchn.com/recipe-overnight-yeasted-waffles-recipes-from-the-kitchn-199052

INGREDIENTS

Night Before:

• 1/2 cup warm water
• 1 tablespoon active-dry yeast
• 1/2 cup melted butter
• 2 cups whole or 2% milk
• 1 teaspoon salt
• 2 tablespoons sugar (optional)
• 3 cups all-purpose flour

The Next Day:

• 2 large eggs, beaten
• 1/2 teaspoon baking soda

1. Combine the yeast and the water in a large mixing bowl and let stand for a few minutes. Stir to make sure the yeast dissolves into the water. Melt the butter over low heat or in the microwave. Combine the butter with the milk, salt, and sugar (if using). Test with your finger to make sure the mixture has cooled to luke warm, then stir it into the dissolved yeast mixture. Add the flour and stir until a thick, shaggy dough is formed and there is no more visible flour.
2. Cover the bowl with plastic wrap and let it sit on the counter overnight. The batter will double or triple in bulk as it rises.
3. The next morning, beat the eggs together and add them to the batter along with the baking soda. Using a whisk or hand blender, beat the eggs and baking soda into the batter until completely combined.
4. Make the waffles according to your waffle maker's instructions, cooking until the waffles are golden-brown. Cooking time will vary with your waffle maker, but it is typically 4 to 6 minutes.
5. Waffles are best if served immediately, but re-heat well in the toaster. Leftovers can be kept refrigerated for up to a week. Leftover waffles can also be frozen for up to 3 months and toasted straight out of the freezer.

Chorizo Enchilada Casserole

https://boulderlocavore.com/easy-christmas-breakfast-enchilada-casserole/#wprm-recipe-container-33430

Modified a bit from original because:
Keith loves chorizo, it's easier to let the eggs bake with the casserole than to make scrambled eggs first, and we wanted some extra protein and texture, so added black beans.

Ingredients

• 1 pound chorizo
• 1/2 small Onion diced into 1/2-inch pieces (about 1/2 cup yield)
• 1 small Red or Green Bell Pepper diced into 1/2-inch pieces (about 3/4 cup yield)
• 1 can black beans, drained and rinsed
• 10 Eggs
• 1 tsp chili powder
• 1 1/2 cups Green or Red Chile Enchilada Sauce* OR 3/4 cup of EACH for Christmas-style
• 12 Corn Tortillas OR 5 Flour Tortillas quartered for corn tortillas, cut into pie-shaped wedges for flour tortillas
• 5 1/2 cups shredded Cheddar, Monterey Jack or Pepper Jack Cheese (or a combination)

Optional Toppings:

• Fresh torn Cilantro leaves
• Sour Cream
• Hot Sauce or Salsa

Instructions

1. Preheat the oven to 350 degrees.
2. Crumble the sausage into a large skillet and cook over medium-high heat. As the sausage begins to brown, add the onion and the peppers. Continue cooking, stirring frequently until the vegetables are tender and the meat is fully cooked (about 5 minutes). Add the black beans and stir to combine.
3. While the sausage mixture cooks, crack the eggs into a bowl and beat them lightly, just to combine them. Season with chili powder.
4. Pour 1/2 cup of enchilada sauce (red or green; OR 1/4 cup of each) into the bottom of a 9-inch by 13-inch baking dish. Arrange a layer of tortilla wedges  over the sauce (use half of the tortillas)
5. Distribute the sausage mixture over the layer of tortillas. Sprinkle generously with 1/2 the cheese.  Pour eggs over the sausage and cheese.
6. Add top layer of tortilla wedges (the other half)
7. Pour the remaining sauce over the top layer of tortillas.  Either keep in fridge overnight and bake for breakfast in the morning or bake immediately.
8. Bake for 45 minutes (until bubbling and eggs are cooked though. Sprinkle with cheese and bake an additional 10 minutes. 
9. Serve with cilantro, sour cream and hot sauce, if desired.

Sausage Rolls

https://cookingwithcurls.com/2014/10/08/puff-pastry-sausage-rolls/
There's also an awesome Chorizo version: https://cookingwithcurls.com/2016/12/16/puff-pastry-chorizo-rolls/

Ingredients

• 1 large egg
• 1 pound msg-free pork sausage
• 1/4 cup fine bread crumbs or panko crumbs
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard powder
• 2 Tablespoons chopped Italian parsley
• 1 box Peppridge Farms Puff Pastry defrosted

Egg Wash

• 1 large egg
• 1 Tablespoon water

Instructions

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper and set aside.
• Beat egg in a large bowl until frothy. Add the sausage, breadcrumbs, garlic, onion, parsley, and mustard. Mix until thoroughly combined.
• Unwrap first sheet of puff pastry and place on a floured surface. Cut along the fold lines to create three strips of dough.
• Divide sausage mixture into 6 equal parts.
• Make each section of sausage into a roll and place down the center of puff pastry strips. Fold pastry over and press seam to seal.
• Cut each roll into 6 equal pieces (about 2 inches). 
• Place on baking sheet and brush with egg wash.
• Bake for 15 to 20 minutes, until puffed and golden brown. Follow the same steps with the remaining sausage and puff pastry.
• Serve sausage rolls while warm.
• Store leftover rolls in the refrigerator or freezer. Reheat in the microwave or heated oven.

Tater Tot Breakfast Casserole

https://www.plainchicken.com/2016/02/tater-tot-sausage-breakfast-casserole.html

This is the basic recipe.  You can sub in veggies, change the sausage to bacon (good with cheddar and broccoli) or chorizo (can go spicy with peppers, pepper jack cheese, etc)

INGREDIENTS:

• 2 lb hot breakfast sausage
• 1 (30-32oz) bag frozen tater tots
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1-1/2 cups shredded cheddar cheese
• 1/2 cup mozzarella cheese
• 8 eggs
• 2 cups milk

INSTRUCTIONS:

1. Preheat oven to 350 degrees.
2. In a large skillet, cook sausage until no longer pink. Drain fat.
3. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan.
4. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture.
5. **Cover and refrigerate at this point if baking later.**
6. Bake uncovered for 60 - 70 minutes, or until eggs are set.

Leftover stuffing casserole

*3 cups leftover sausage stuffing

*10 oz frozen chopped spinach

*9 eggs

*1/2 cup milk

2 cups shredded cheddar cheese, divided

In a large bowl, mix together stuffing, spinach, & 1 cup shredded cheese. Spread evenly in a greased 9x11 inch baking dish.

Whisk together eggs and milk. Pour evenly over top of stuffing mixture. Top with shredded cheese.

Cover with aluminum foil and either refrigerate over night or bake, covered for 45 minutes at 350 degrees. Remove foil and bake an additional 10 minutes until cheese browned & bubbly.

***to replicate Thanksgiving stuffing leftovers, use:

3 cups cubed sourdough bread crumbs. Mix together with:

1 lb cooked sausage (we like the maple breakfast links chopped up, but any will do),

1 cups sliced and sauteed mushrooms,

1 medium chopped onion, sauteed

1 Tbs poultry seasoning

Slow Cooker Breakfast Casserole

http://cincyshopper.com/slow-cooker-breakfast-casserole/
Such an easy brunch recipe (esp if Hubby is getting up at 5 AM to go to the gym anyway!)
Veggies, breakfast meat, and type of cheese could be varied to taste (bacon, ham, goat cheese, swiss, asparagus, peppers, etc)

Ingredients

• 1 bag Frozen Hash Brown Potatoes (32 oz)
• 1 lb breakfast sausage
• 1 Small Onion diced
• 1 cup diced mushrooms
• 8 oz Shredded Sharp Cheddar Cheese
• 12 Eggs
• 1/2 cup Milk
• seasonings of choice (salt, pepper, red pepper flakes, herbs, etc) to season eggs
• Chopped chives or a sprinkle of paprika to garnish at end (if desired)

Instructions

• Saute sausage, onion, and mushrooms until sausage is cooked through, drain.
• Spray insert of slow cooker with non-stick spray.
• Add half bag of hash browns to bottom of a large slow cooker.
• Add half your sausage mixture.
• Add half your cheese.
• Add remaining hash browns.
• Add remaining sausage mixture.
• Add remaining cheese.
• In a medium sized bowl beat eggs, milk, and seasonings together.
• Pour egg mixture over your casserole.
• Cook on high for 3-4 hours or low for 6 hours (or until internal temperature reaches at least 160*).

Churro Waffles

From a Fred Meyer Flyer

1 cup water
8 Tbs butter
1 cup flour
1/2 tsp grated nutmeg
1/2 tsp lemon zest
4 eggs

Topping:
1/4 cup sugar
1/2 tsp cinnamon
2 Tbs melted butter

Preheat waffle iron

To make batter, combine water & butter in a medium saucepan.  Bring to a boil on high heat, stir until butter is melted.
Reduce heat to medium and add flour, then nutmeg, then lemon zest, beating vigorously for 1 minute with spoon or heat proof whisk.
Remove pan from heat and cool for 5 minutes
Thoroughly beat in eggs, one at a time.  Dough should be pasty & tacky

Grease hot waffle iron with cooking spray.  Add about 2 Tbs of batter to hot iron to each section of the iron (this dough expands a lot as it cooks!)  Close & cook until churros are golden brown on the outside (about 5 minutes)

While waffles are cooking, mix together cinnamon & sugar.
As soon as waffles are done, remove from iron, brush with melted butter, and top with cinnamon & sugar

Breakfast Burrito Casserole

http://www.macheesmo.com/tortilla-breakfast-casserole/

Click website at top for original~we made a few additions :)

• 1 pound breakfast sausage
• 1 onion, diced
• 1 (8 oz. can) green chilies
• 1 can creamed corn
• 1 can black beans, drained
• 20 small corn tortillas, cut into small strips
• 2 cups shredded cheese (a mix of cheddar and monterey jack is nice)
• 12 large eggs
• 1 cup milk
• 1 Tbs each paprika & chili powder
• 1 tsp cumin
• Salt and pepper
• 
  
• handful of chopped cilantro to garnish once out of oven
• serve with: sour cream, salsa, guacamole, olives, etc to top if desired

Non stick spray a 9x 13 pan.  If cooking immediately, heat oven to 350 degrees.  If making night before, can bake in morning at 350 degrees for 50 minutes

In a large skillet, brown sausage and onion.  When sausage is cooked through, add green chilies, corn, & black beans.  

Layer 1/3 of tortilla strips in bottom of baking dish.  Layer on 1/2 of sausage mixture and 1/2 of cheese.  Add another 1/3 of tortilla strips, then remaining portions of sausage mixture and cheese.  Top with remaining 1/3 of tortilla strips

Beat together eggs, milk, and seasoning.  Pour evenly over casserole.

Bake at 350 degrees for 50 minutes or until eggs are cooked through and casserole has puffed and tortilla strips on top have crisped. 

Remove from oven, cool 10 minutes, then garnish with chopped cilantro if desired.

Serve with toppings of choice

Lemon Pull Apart Rolls

http://www.rhodesbread.com/recipes/view/1636)

Servings: 10-12 
Skills: Beginning 
Prep Time: 10 min (not including thaw time) 
Bake Time: 20-25 min

Ingredients

1. 12 Rhodes™ Dinner Rolls, thawed but still cold
2. zest from 2 whole lemons
3. 1/2 cup sugar
4. 1/4 cup butter, melted
5. Citrus Glaze:
6. 1 cup powdered sugar
7. 1 tablespoon butter, melted
8. 2 tablespoons fresh lemon juice

Instructions

1. Mix lemon zest with sugar.


2. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9x13-inch sprayed baking pan.


3. Drizzle 1/4 cup melted butter over rolls.


4. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking.


5. Cover with sprayed plastic wrap.


6. Let rise until double in size.


7. Remove wrap.


8. Sprinkle on remaining mixture.


9. Bake at 350°F 20-25 minutes.


10. Remove immediately from pan and place on cooling rack.


11. Combine glaze ingredients and mix well.


12. Drizzle over pull-aparts.

pancake dippers

This was a pinterest idea.

• Mix up your favorite pancake batter.  Here's ours (it's thicker than usual so it doesn't spread out too much when you pour it over the bacon)

1/2 cup whole wheat flour

1/2 cup white flour

1/2 tsp salt 

2 Tbs baking powder

2 Tbs sugar

2 Tbs oil

1 egg

1/2 cup milk

• Cook bacon until crispy and drain.  Pour grease off pan (this recipe makes 8 dippers, but extra bacon is always good!)
• Pour pancake batter into a bacon like strip and lay the bacon over the top.  Drizzle a little extra batter to cover the bacon.  Cook until pancake is browned on bottom.
• Gently flip pancake and cook until done.
• serve with syrup in little cups for dipping!

Apple Streusel French Toast Bake

http://tastykitchen.com/recipes/breakfastbrunch/apple-streusel-french-toast-bake/

• FOR THE FRENCH TOAST:
• 6-½ cups Day Old French Bread, Cubed
• 2-½ cups Apples, Diced
• 5  Eggs
• ¼ cups Maple Syrup
• 1 cup Milk
• 2 teaspoons Vanilla Extract
• 1 Tablespoon Cinnamon
• 1 teaspoon Nutmeg
• ¼ teaspoons Ginger
• FOR THE STREUSEL TOPPING:
• 4 Tablespoons Butter, Softened
• ⅓ cups Brown Sugar
• ¼ cups All-purpose Flour
• 1-½ teaspoon Cinnamon
• ½ teaspoons Nutmeg
• ½ teaspoons Cloves
• ¼ teaspoons Ginger
• ¼ teaspoons Salt

1. Preheat oven to 350ºF. Lightly spray an 8×8 or 9×9 inch baking dish with nonstick cooking spray.
2. In a large bowl, combine bread and apples. In a medium bowl, whisk together eggs, maple syrup, milk, vanilla, cinnamon, nutmeg, and ginger. Pour over bread and apples and stir to combine. Set aside.
3. In a small bowl, stir together all ingredients for topping until crumbly.
4. Pour bread mixture into prepared dish. Gently press in with a spatula. Sprinkle topping mixture over the top.
5. If baking the next day, place in refrigerator until ready to bake. If baking immediately, bake for 40-50 minutes until topping browns and center puffs. (Center will deflate as french toast bake cools.) Remove from oven and allow to cool for 10 minutes before serving warm with maple syrup.
6. Store leftovers in the refrigerator.