Today's Meals:

For breakfast, I fed the kids (and dh) waffles and bacon.

Lunch: leftover northern beans with ham

Dinner: Chef Salad, breadsticks, brownies.

BREAKFAST:

Bulk Waffles

Recipe By : Cherylann
Serving Size : 48
Categories : Waffles

Amount Measure Ingredient -- Preparation Method
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16 cups sifted all-purpose flour
24 teaspoons double-acting baking powder
8 teaspoons baking soda
8 teaspoons salt
16 cups buttermilk
32 eggs -- well beaten
8 cups butter or margarine -- melted

Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth; whisk in butter.

When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook until no steam escapes. Do not raise cover during baking.

When waffle is done, lift cover; loosen waffle with fork; serve at once. Reheat iron before pouring in next waffle. Flash freeze & bag in multiples of 12 (separated by wax or freezer paper).

LUNCH:
All I did was fix dried northern beans with ham in them and seasoned well with salt, pepper and Italian seasoning. Simmered them all day.

DINNER:
Chef's Salad Bowl

Recipe By : Cherylann
Serving Size : 6
Categories : Salad

Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds head lettuce or mixed greens
3/4 pound cooked turkey
1/2 pound cooked ham
1/2 pound cheddar cheese or swiss cheese
6 green pepper rings
3/4 pound tomatoes -- cut into wedges
3 hard-cooked eggs -- quartered

Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls

Cut meat and cheese into thin strips. Arrange on top of lettuce, turkey, ham and cheese.

Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.

Serve salad with choice of dressings.

Breadsticks

Recipe By :Cherylann
Serving Size : 32-48
Categories : Breads

Amount Measure Ingredient -- Preparation Method
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5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water

In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.

Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32-48 breadsticks. Flash freeze, then bag in multiples of 6.

From-Scratch Brownies

Recipe By : Cherylann
Serving Size : 18
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
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16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs

Preheat oven to 350°.

Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.

Pour into a greased 13X9" baking pan; bake for 30 minutes.

Christmas Brunch Casserole

Here's something else I take to Christmas brunch. We also have sausage, ham, bacon, eggs, cheese, sausage gravy, biscuits, red eye gravy, orange juice & chocolate milk.

Christmas Brunch Casserole

Recipe By :Cherylann
Serving Size : 12
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
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1 can fluffy biscuits -- baked
1 pound sausage -- cooked and drained
1 sprig fresh rosemary -- chopped
1 teaspoon Italian seasoning
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
salt and pepper -- to taste
8 eggs
2 cups milk
2 cups shredded cheddar cheese

Preheat oven to 350°. Crumble biscuits in bite-size pieces; place in casserole dish. Add sausage. Mix spices, eggs and milk, then pour over bread and sausage. Top with cheese. Bake for 30 minutes.

Per Serving (excluding unknown items): 309 Calories; 26g Fat (76.8% calories from fat); 15g Protein; 3g Carbohydrate; trace Dietary Fiber; 192mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 4 Fat.

Serving Ideas : Sometimes I add canned mushrooms and/or diced tomatoes for variety.

Christmas Morning Orange Rolls

I made these for breakfast, thought I'd share one of our favorite breakfasts :o)



Christmas Morning Orange Rolls

Recipe By :Cherylann
Serving Size : 30
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rolls:
1 package yeast
1/4 cup water -- 110-112°
1 cup warm milk -- 110-112°
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg -- lightly beaten
3 1/2 cups all-purpose flour -- 3 1/2-3/4 cups
Filling:
1 cup sugar
1/2 cup unsalted butter -- softened
2 Tablespoons grated orange rind
Glaze:
1 cup powdered sugar
4 teaspoons unsalted butter -- softened
4 teaspoons milk -- 4-5 teaspoons
1/2 teaspoon orange extract

In small bowl, dissolve yeast in water.

In lg bowl, mix milk, shortning, sugar, salt, and egg. Add yeast mix; blend well. Stir in enough flour to make a soft dough.

Kneed on floured board for about 7 minutes. Put in greased bowl, turn to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down; divide in half. Roll each into a 15x10 rectangle.

Mix filling ingredients until smooth. Spread half on each rectangle. Roll up, starting with the long end.

Cut each into 15 rolls. Put in 2 greased 11x7 baking pans. Cover and let rise until doubled, about 45 minutes.

Preheat oven to 375*.

Bake for 20-25 minutes, until lightly browned.

Mix glaze ingredients, spread over warm rolls.

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Per Serving (excluding unknown items): 157 Calories; 6g Fat (33.6% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

NOTES : The better quality your ingredients, the better qualty quality your rolls will be. I serve these with Christmas brunch. They are a big hit. Since we have a large family (24), I take the whole recipe.

My OAMC Breakfasts made today

Amish Crunch Pancakes & Homemade Pecan Syrup

Amish Crunch Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups all-purpose flour
1 1/3 cups whole wheat flour
2 cups quick cooking oats
1 1/3 cups quick cooking oats
8 tablespoons sugar
8 teaspoons baking powder
4 teaspoons baking soda
4 teaspoons salt
8 teaspoons cinnamon -- divided
9 cups buttermilk
8 eggs -- beaten
8 tablespoons oil
4 cups blueberries
1 cup chopped almonds
1 cup packed brown sugar

Combine flours, 1/3 cup oats, sugar, baking powder, baking soda, salt and 1 tsp. cinnamon in a mixing bowl.

In a separate bowl, combine buttermilk, eggs and oil. Stir into dry ingredients until blended. Fold in blueberries.

For topping, mix together 1/2 cup oats and one tsp. cinnamon. Blend in almonds and brown sugar.

Lightly grease griddle.

Sprinkle 1 tsp. topping for each pancake onto hot griddle. Pour 1/4 cup batter over topping. Immediately sprinkle with another teaspoonful of topping.

Turn when bubbles form on top of pancakes. Cook until second side is golden brown.

Yields: 76 pancakes

Per Serving (excluding unknown items): 422 Calories; 12g Fat (24.3% calories from fat); 14g Protein; 67g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 855mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

Serving Ideas : Can substitute chopped strawberries (or other berries) or peeled & chopped peaches, apples or bananas for the blueberries.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through.


Homemade Pecan Syrup

Recipe By :Cherylann
Serving Size : 36
Categories : Syrups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water
2 cups corn syrup
1 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons maple extract
1 1/2 cups chopped pecans
1 cup honey
1 teaspoon cinnamon

Combine water, corn syrup, sugar, butter and salt in a heavy saucepan. Cook over medium heat until mixture reaches a full boil, stirring occasionally.

Continue to boil syrup for 7 minutes; remove from heat and allow to cool for 15 minutes.

Stir in maple flavoring; allow to cool to warm.

Combine syrup, pecans, honey and cinnamon.

Pour mixture into an airtight container.

Serve over waffles or pancakes.

Yields: 6 cups
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Per Serving (excluding unknown items): 143 Calories; 4g Fat (25.3% calories from fat); trace Protein; 28g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 62mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 2 Other Carbohydrates.

OAMC Breakfasts

Cinnamon French Toast Sticks (OAMC 8 bf's; 48 serv)

Recipe By :Cherylann
Serving Size : 48
Categories : French Toast OAMC

Amount Measure Ingredient -- Preparation Method
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48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon ground nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then grill at 350 - 375° for 2-3 minutes, turning so that toast is browned on all sides.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in bagel toaster.

NOTES : Simple and delicious. Kids love breakfast finger food. Great with syrup or apple sauce.


American Style Flapjacks (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 cups flour
12 egg
12 tablespoons butter or margarine -- melted
8 cups milk
18 teaspoons baking powder
36 tablespoons sugar
3 teaspoons salt

Sift the dry ingredients together, add the egg and mix it in until it is almost absorbed. Add the milk and mix until semi-smooth. Mix in the melted butter or margarine.

It should make about 5 pancakes 7 inches in diameter.

Use less sugar if you like to use a lot of syrup.

Per Serving (excluding unknown items): 440 Calories; 12g Fat (23.7% calories from fat); 12g Protein; 71g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 767mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Apple Almond Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole-wheat flour
1 1/2 cups unbleached flour
3 tablespoons brown sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
6 eggs -- separated
12 tablespoons oil
1 1/2 cups buttermilk
1 1/2 cups apple juice
3/4 cup chopped almonds

Combine flour, sugar, baking powder and salt in a mixing bowl.

Beat egg yolks with oil, buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).

Beat egg whites until stiff and fold into batter. Spoon onto a hot, greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes.

Per Serving (excluding unknown items): 174 Calories; 11g Fat (54.0% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 193mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.

Banana Pancakes (OAMC 4 bf's; 24 serv)

Recipe By : Cherylann
Serving Size : 24
Categories : Pancakes

Amount Measure Ingredient -- Preparation Method
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1 1/3 cups unbleached flour
1 cup whole-wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups milk
4 tablespoons oil
2 medium ripe banana -- finely chopped

Combine flours, baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients. Fold in banana. Spoon onto a hot, well greased griddle. Turn once.

Per Serving (excluding unknown items): 76 Calories; 3g Fat (37.6% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 139mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Blueberry Pancakes (OAMC 4 bf's; 24 serv)

Recipe By :Cherylann
Serving Size : 24
Categories : OAMC Pancakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups milk
10 eggs
10 cups biscuit mix
5 cups fresh blueberries -- or frozen (thawed and drained)

Stir milk and eggs until blended.

Stir into biscuit mix. Do not overstir. Gently stir blueberries into batter.

Pour by slightly less than 1/4 cupfuls onto hot greased griddle.

Cook until edges are dry.

Turn; cook until golden.

Per Serving (excluding unknown items): 293 Calories; 12g Fat (35.7% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 96mg Cholesterol; 694mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat.

NOTES : For thinner pancakes, stir in additional milk.

Flash Freeze, then put in labeled freezer bags. To serve: put in oven at 300° until warmed through or stick in toaster.


Sausage Breakfast Pizza (OAMC 4 pizzas)

Recipe By :Cherylann
Serving Size : 32
Categories : Pizza

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
64 ounces sage sausage
34 ounces refrigerated crescent rolls
4 cups frozen hashbrown potato cubes -- thawed
16 ounces shredded sharp cheddar cheese -- 1 cup
12 eggs -- lightly beaten
12 tablespoons milk
2 teaspoons salt
4 teaspoons black pepper
8 tablespoons grated Parmesan cheese

Preheat oven to 375°.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

Separate crescent rolls into 8 triangles. Place in ungreased 12" rimmed pizza pan with points toward center. Press together; sealing perforations and forming circle 1" larger in diameter than bottom of pan. Turn edges under to make a slight rim.

Sprinkle cooked sausage evenly over crust. Top with potatoes; sprinkle with cheddar.

Combine eggs, milk, salt and pepper in small bowl; stir well. Pour evenly over pizza.

Sprinkle with Parmesan.

Bake 20 minutes or until eggs are set and crust is golden brown.

Per Serving (excluding unknown items): 95 Calories; 7g Fat (68.4% calories from fat); 7g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1 Fat.

NOTES : Wrap well in waxed paper, cover in saran wrap, then wrap in aluminum foil, label and freeze. To reheat: Bake at 350° until heated through 15-20 mins.

Cinnamon French Toast Sticks for the Freezer

Cinnamon French Toast Sticks

Recipe By :Cherylann T. Smith
Serving Size : 48
Categories : French Toast OAMC

Amount Measure Ingredient -- Preparation Method
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48 slices French bread -- 1" slices, trimmed
16 large eggs -- lightly beaten
1 cup milk
1/2 teaspoon grounc nutmeg -- ground
2 teaspoons ground cinnamon -- ground
2 tablespoons sugar

Slice bread into 4" long pieces 1/2" thick.

Mix eggs with milk.

Blend spices with sugar.

Combine spice mixture with egg mixture.

Dip bread pieces into egg mixture then fry for 2-3 minutes, turning so that toast is browned on all sides.

Cool, flash freeze, divide into labeled freezer bags

OAMC Breakfast Casserole

Here is a breakfast casserole that my family loves. I make several of these, so that I have extra breakfasts in the freezer for later:)

Cheesy Sausage Bake (OAMC 4 meals; 6 servings each)

Recipe By : Cherylann
Serving Size : 24 Preparation Time :0:00
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces refrigerated crescent rolls
4 pounds sage pork sausage -- browned and drained
4 cups cheddar cheese -- shredded
4 cups mozzarella cheese -- shredded
20 eggs
3 cups milk
salt and pepper -- to taste

Preheat oven to 350°.

Spread crescents in the bottom of 4 greased 13X9" baking pans; press together.

Top with sausage. Sprinkle with cheeses; set aside.

Beat eggs, milk, salt and pepper together; pour over cheeses.

Bake for 25 minutes.

Cool; Flash freeze. Take out of casserole dishes, wrap each casserole individually; freeze.

To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.

Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.

~Cherylann