This is Post 2 for today, head back a post to see the most recent family session from 4 little Ferguson’s Photography!
There really is no good word for Breakfast for Supper, is there? My kids say its called “Blupper”. Works for me!
Whether you choose to eat these for breakfast or supper, both of the recipes I am going to share with you today, were deemed “keepers”!
This casserole is deee-licious! It’s listed as a brunch casserole, but I can totally imagine it being delicious for a rainy day supper with homemade wheat rolls.
Ham & Swiss Hash Brown Bake
- 1 bag (30 Oz) Frozen, Shredded Hash browns
- 2 cups (about 8 Oz) Cooked Ham Cubes
- 2 cans (12 Oz Each) Evaporated Milk
- 2 cans 10 Oz. Cream Of Mushroom Soup
- 2 Tablespoons Dijon Or Yellow Mustard (I’ll do Dijon next time)
- 1 teaspoon Ground Black Pepper
- 1 package (9 Oz) Frozen, Chopped Spinach, Thawed And Squeezed Of Moisture
- 2 cups Shredded Swiss Cheese, Divided
Preheat oven to 400*. Grease a 9×13 casserole dish. Combine potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into baking dish. Sprinkle with spinach and top with remaining potato mixture. Sprinkle with cheese. Bake for 40-45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.
These pancakes were a fun treat, and the wheat flour and wheat germ made me feel a bit better about letting the kids have chocolate!
Chocolate Chocolate Chip Wheat Germ Pancakes
- 1-¾ cup Whole White Wheat Flour
- ¼ cups Wheat Germ
- 2 teaspoons Baking Powder
- ⅛ cups Cocoa Powder
- 1 teaspoon Salt
- Chocolate Chips – Up To Mom How Many 🙂
- 1-¾ cup Milk
- ¼ cups Butter, Melted
- 2 whole Eggs Beaten
- 2 teaspoons Vanilla
- 3 Tablespoons Sugar
Combine flour, wheat germ, cocoa, baking powder, salt and chocolate chips in a large bowl. In a separate bowl, whisk together the milk, melted butter, eggs, vanilla and sugar. Stir wet ingredients into dry, being careful not to over mix.
Heat a large skillet over medium heat and coat with cooking spray. Pour 1/4 cupfuls of batter onto skillet. Cook until bubbles appear on the surface. Flip and repeat.
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