Chocolate Chip Zucchini Muffins

3 cups flour
1 Tbsp baking powder
1 1/2 tsp cinnamon
1 tsp salt
2 eggs, whisked
2 1/2 cups shredded zucchini
2 cups sugar
1 cup vegetable oil
2 tsp vanilla
1 1/4 cups chocolate chips

1.  Preheat oven to 350* and fill a cupcake pan with liners.
2.  In a large bowl combine flour, baking powder, cinnamon and salt.
3.  In another bowl mix together the eggs, zucchini, sugar, oil and vanilla. Pour into flour mixture and stir until well combined. Fold in chocolate chips.
4.  Pour batter into muffin cups until 2/3 full.
5.  Sprinkle topping on muffins. (optional but you want this!!!)
6.  Bake for approximately 20-25 minutes or until toothpick comes out clean.

OPTIONAL TOPPING
2 Tbsp brown sugar
2 Tbsp white sugar
2 Tbsp oats
1/2 tsp cinnamon

* These are AMAZING! No, really they are INCREDIBLE! My husband normally doesn't eat stuff like this and he couldn't get enough of them. He complimented them over and over and I made 3 batches within a couple weeks. My youngest consumed multiple in a sitting every single time and had these for a "treat" later instead of her usual candy craving. I froze some but all I could manage to save from my family were 2 but they unthawed great. I crave these! I will make these over and over.

* Recipe from I Heart Nap time
* Additional topping from Alexa Pack

Gingerbread Pancakes

5 cups flour
1 teaspoon salt
1 Tablespoon baking soda
2 2/3 cup water
2 teaspoons cinnamon
1 1/2 cups molasses
2 teaspoons ginger
1 cup butter, melted
1 teaspoon nutmeg
4 eggs, slightly beaten

Sift together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, combing water, molasses, butter, and eggs. Gradually add molasses mixture to flour mixture, blending just until smooth. Cook on hot griddle.

From Kalene Sims - Worldwide Ward Cookbook by Deanna Buxton (2009)

Pumpkin Cinnamon Rolls

2 Tablespoons yeast
1/2 cup warm water
1/2 cup canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted butter
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4-5 cups bread flour
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
2 Tablespoons melted butter

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar, cooked
2 Tablespoons milk
1/4 teaspoon vanilla
pinch of salt
1/2 to 3/4 cup sifted powdered sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

From Carrie Swenson

Black & Blue Breakfast Smoothie Bowl

1 1/2 cups blueberries, frozen
1 1/2 cups blackberries, frozen
1 medium banana
1/4 cup orange juice
8 ice cubes
2 teaspoons honey (optional)
1/2 cup low fat granola

Place the frozen berries, the banana, orange juice and ice in blender. Blend on high speed until the mixture is almost smooth, with a texture between a slush and a sorbet.
Pour the mixture into a cereal bowl or a glass. Stir in honey, if desired. Top with granola. Serve immediately.
Makes 2 servings

Raspberry Stuffed French Toast With Custard Sauce

4 oz cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices. divided
12 oz frozen unsweetened raspberries, divided
1 pkg (4 serving size) vanilla flavored instant pudding

Beat cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
Arrange 9 of the bread slices in greased 13"x9" baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350*.
Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwavable bowl on high 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.

Make-Ahead:
Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Mexican Quiche

1 pie shell
4 oz can green chilies
2/3 lb sausage
4 eggs lightly beaten
1 1/3 cups milk
1/3 cup grated Swiss cheese
1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375*
Crumble and brown the sausage until browned. Drain well.
Add the green chilies.
Place sausage mixture in the bottom of pie shell.
Combine the eggs, milk, cheeses, and seasonings.
Pour over sausage.
Bake for 20-30 minutes (until golden brown).
Let stand 5 minutes to set before cutting.

Quick Quiche

1 package crescent roll dough
6 eggs
a scant 1/4 cup milk
salt and pepper
2 Tablespoons margarine
8 oz cream cheese
1/2 lb cooked bacon
green onions if desired

1. Heat oven to 425*
2. Grease a cookie sheet or pizza pan.
3. Press out dough (try to patch holes).
4. Bake for about 7 minutes.
5. Combine egg, milk, salt, and pepper. Beat well.
6. Cook bacon until crispy but not burned.
7. Melt butter in skillet and add egg mixture or reserve 2 Tablespoons bacon drippings.
8. Cook and stir eggs until cooked.
9. Spoon cooked egg mixture over crust.
10. Drop cream cheese over egg mixture using a teaspoon.
11. Crumble bacon on top.
12. Bake for about 8-10 minutes.
13. Garnish with chopped green onion and salsa if desired.

Tami's Blueberry Buckle

Batter:
1 cup (scant) sugar
1/3 cup butter
2 eggs
1/2 cup milk

Cream these and then add dry ingredients alternately with milk. Stir in berries.

2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
2- 2 1/2 cups berries

Spread in 9"x9" greased pan. Sprinkle topping. Bake at 375* for 25-30 minutes.

Topping:
1/2 cup sugar
1/3 cup flour
3/4 teaspoon cinnamon
1/4 cup butter

Double for 9"x13" pan.

* This was a staple on holidays and weekends in our house growing up. It's a delicious breakfast cake and always a crowd pleaser.

From Tami Aaron

Mom's Amazing Quick Cinnamon Rolls

1/3 cup sugar
3 Tablespoons yeast
1/2 cup oil
1 1/4 cups warm water
2 beaten eggs
1 1/2 teaspoon salt
5 1/4 cups flour

1) In a large bowl mix sugar, yeast and oil with warm water until dissolved. Cover and let stand in warm place.
2) Blend eggs into yeast mixture. Add salt to flour, then gradually add to yeast mixture to make soft dough.
3) Knead dough 5 minutes. Roll dough into rectangle about 1/4" thick.
4) Brush dough with melted butter. Sprinkle with brown sugar and then with cinnamon.
5) Carefully roll up dough and cut 1" slices. Place in greased rectangular pan. Let rolls rest 10 minutes.
6) Bake at 425* for 10-15 minutes or until golden.
7) Frost with glaze while still warm.

* These were always a treat growing up in our house. To this day, they are by far the best cinnamon rolls I have ever tasted. The smell of them baking in the oven is enough to make your mouth water!

From Mom

Orange Rolls

2 pkgs yeast (fast rising is best)
1/2 cup warm water
1/2 cup sugar
1/2 cup softened margarine
3 eggs
2 teaspoons salt
3/4 cup warm water
4 1/2 cups flour

Dissolve yeast in warm water. Set aside. Mix together sugar, margarine, eggs, and salt. Add 3/4 cup warm water to this mixture. Add the yeast mixture. Mix well. Gradually add flour. Mix well. Place in a greased bowl and let rise until double, about 1-1 1/2 hours. Mix down when ready. Divide dough in half. Roll one half out into a rectangle.

Filling:
1/2 cup sugar
1/2 cup softened butter
rind of 1 orange

Make the filling by combining all the filling ingredients above. Spread 1/2 of mixture on rectangle. Roll up like a jelly roll and slice about 1"-1 1/2" thick. Put in greased muffin pan and let rise for about 2 hours (until double) Bake at 400* for 10-15 minutes, until golden brown. Do the same for the other half of the dough.

These rolls have such a good flavor that you don't even need frosting for them. Very elegant for special occasions.

Brown Sugar Muffins

1 cup milk
1/2 cup butter
1 cup brown sugar
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
1/4 teaspoon salt
1 cup fruit (optional)
chopped nuts (optional)

Cream together milk, butter, sugar, egg and vanilla. Mix dry ingredients. Stir dry ingredients into wet ingredients until just moistened. Stir in 1 cup cranberries, blueberries, apple slices, or other fruit if desired. Drop by Tablespoons into greased muffin cups. Bake at 375* for 15-20 minutes.

Cinnamon Muffins

4 teaspoons baking powder
1/2 teaspoon salt
1 Tablespoon cinnamon
2 cups flour
1 cup sugar
1 c milk
1/2 cup oil
2 eggs
1 cup nuts (optional)

Combine dry ingredients. Add wet ingredients. Stir; do not beat. Bake at 400* for 15 minutes. Makes about 16 muffins.