KitchenGardeningWarrior

Small haul from Azure Standard

A word from Owl to @homesteadaquarius A very important "ingredient" for EVERYTHING!

Twinkie says it is toooooo coooold and he doesn't want to talk about his "hibernation weight"

He's learning..slooowly

Make Ahead roasted Lamb Fajitas 2 lamb rib racks slathered with soft but not melted salted butter 6 peeled carrots 2 -4 large potatoes (cubed) *this makes the broth nice and thick 3 cups quartered tomatoes + 3 Tbs tomato paste 3 quarts beef bone broth or veggie broth (I used veggie broth I had just stewed down for 3 days on low in roaster.) 1/4 C Worcestshire Sauce (OR coconut aminoes) 2 large peppers (or 3 small hot peppers) 2 large onions, coarsely chopped 2 Tablespoons each: Granulated Garlic, Kosher Sea Salt, Pimientos (undrained 4 oz jar), finely ground black pepper, white pepper, smoked paprika, spicy brown mustard, dry Italian dressing mix, parsley (I used finely cut fresh) Make sure rack is in your roaster and place ribs fat face UP into roaster. Then add in layers on top of ribs in THIS ORDER: Worcestshire Sauce, Softened butter, all seasonings, brown mustard then spoon INTO meat sides the tomato paste. Next add all veggies to the sides of meat and add 3 quarts beef or veggie broth. Place lid on roaster and set to 375 degrees for 1 1/2 hours or until you see the veggies are tender and internal temperature of meat is 140 degrees F. If more doneness is preferred , check at 2 hours for 160 which is medium doneness depending on how thick meat is. Turn off roaster and allow to set for 20-230 minutes in roaster with lid on. *Can be sliced against grain for fajitas, cubed or shredded. So very tasty and broth can be made into a gravy to be served over rice or potatoes as well.

Go visit this lovely, friendly, generous and talented woman! This is the actual video I played while opening this special envelope! https://youtu.be/qYNtGzujtKA?si=lkTDoc00nNYJwb61

In this video I share the results of 2 make-ahead meat loaves I had prepared in this video: https://youtu.be/sErxK4qUh-k BBQ Meatloaf: Ingredients: 2 lbs Ground Beef 1 C Bread Crumbs 2 Room-Temp Eggs - Beaten 2/3 C Evaporated Milk ( Can also use buttermilk , regular milk or milk alternate) 1/2 - 2/3 C Minced Onions 1 Packet Dry Soup or Salad Dressing Mix 1 Tbs Garlic 1 Tbs Butt Rub OR BBQ Dry Rub 1/2 Tbs Kelp Granules (Optional) Directions: Mix just until all ingredients are incorporated in meat Press into loaf pan lined with aluminum foil and wrap across sides and then over top of the loaf and place in freezer for 2-3 hours or until solid. Next place wrapped meatloaf into a freezer ziplock bag and squeeze all air out. Be sure to label "BBQ Meatloaf" and Write or place a label on outside of bag that says "Directions: Thaw overnight. Cook in a preheated 375 degrees oven for 30 minutes covered and then pull the cover flaps off of meat. Add 1 C desired BBQ Sauce (*See BBQ Sauce Recipe) Return to oven for additional 10 minutes or until loaf is 160 degrees internally. Cheeseburger Meat Loaf: Ingredients: 2 Lbs Ground Beef 2 room temp beaten eggs 1 1/2 C shredded cheese ( I prefer cheddar) 1 Tbs Granulated or Minced Garlic 1 tspn horseradish (*optional) 2 tspn spicy brown mustard (yellow is acceptable) 1/4 C dill relish with juices 1 Tbs worcestshire sauce 1 Tbs Lawry's seasoning (*or seasoning of your choice) Directions: Mix all until incorporated into meat fully. Press meatloaf into aluminum foil lined loaf pan. Wrap foil over sides then over the top of the loaf and place in freezer for 2-3 hours or until solid After fully frozen, remove foil wrapped loaf and place into a zipper-lock freezer bag. Label with: " Cheeseburger Meatloaf " and " DIRECTIONS: THAW IN FRIDGE OVERNIGHT. BAKE IN PREHEATED 375 DEGREE OVEN IN ORIGINAL LOAF PAN OR BAKING DISH FOR 30 MINUTES . Uncover top of loaf and add 1/2 C shredded cheese. Return UNCOVERED to oven for 15 minutes or until loaf in 160 degrees internally and cheese is golden brown. Remove from oven and allow to set for 10 minutes before serving." ** This loaf serves wonderfully on a brioche hamburger bun. ** Do NOT remove foil. Squeeze all air from bag and close zipper. Home-Made BBQ Sauce Recipe we LOVE: https://www.allrecipes.com/recipe/47763/mustard-based-bbq-sauce/

BBQ Meat Loaf Ingredients: 2 lbs Ground Beef 1 C Bread Crumbs 2 Room-Temp Eggs - Beaten 2/3 C Evaporated Milk ( Can also use buttermilk , regular milk or milk alternate) 1/2 - 2/3 C Minced Onions 1 Packet Dry Soup or Salad Dressing Mix 1 Tbs Garlic 1 Tbs Butt Rub OR BBQ Dry Rub 1/2 Tbs Kelp Granules (Optional) Directions: Mix just until all ingredients are incorporated in meat Press into loaf pan lined with aluminum foil and wrap across sides and then over top of the loaf and place in freezer for 2-3 hours or until solid. Next place wrapped meatloaf into a freezer ziplock bag and squeeze all air out. Be sure to label "BBQ Meatloaf" and Write or place a label on outside of bag that says "Directions: Thaw overnight. Cook in a preheated 375 degrees oven for 30 minutes covered and then pull the cover flaps off of meat. Add 1 C desired BBQ Sauce (*See BBQ Sauce Recipe) Return to oven for additional 10 minutes or until loaf is 160 degrees internally. Cheeseburger Meat Loaf: Ingredients: 2 Lbs Ground Beef 2 room temp beaten eggs 1 1/2 C shredded cheese ( I prefer cheddar) 1 Tbs Granulated or Minced Garlic 1 tspn horseradish (*optional) 2 tspn spicy brown mustard (yellow is acceptable) 1/4 C dill relish with juices 1 Tbs worcestshire sauce 1 Tbs Lawry's seasoning (*or seasoning of your choice) Directions: Mix all until incorporated into meat fully. Press meatloaf into aluminum foil lined loaf pan. Wrap foil over sides then over the top of the loaf and place in freezer for 2-3 hours or until solid After fully frozen, remove foil wrapped loaf and place into a zipper-lock freezer bag. Label with: " Cheeseburger Meatloaf " and " DIRECTIONS: THAW IN FRIDGE OVERNIGHT. BAKE IN PREHEATED 375 DEGREE OVEN IN ORIGINAL LOAF PAN OR BAKING DISH FOR 30 MINUTES . Uncover top of loaf and add 1/2 C shredded cheese. Return UNCOVERED to oven for 15 minutes or until loaf in 160 degrees internally and cheese is golden brown. Remove from oven and allow to set for 10 minutes before serving." ** This loaf serves wonderfully on a brioche hamburger bun. ** Do NOT remove foil. Squeeze all air from bag and close zipper. Home-Made BBQ Sauce Recipe we LOVE: https://www.allrecipes.com/recipe/47763/mustard-based-bbq-sauce/ Basic "Meat Sheets" 5 lbs ground beef 6 Tbs Seasoning Mix (Taco, Italian, Cajun, Ranch,etc) Mix seasonings and anything else you desire into the meat just until it is well incorporated. Press meat into sheet pan from middle to the edges but keep space 1 inc from the edges Cook in 350 degree pre-heated oven just until no longer pink (10-15 minutes) then remove from oven and allow to cool slightly Scrape meat and any grease or juices from pan into a strainer or collander that is placed inside a pot to catch the grease and juices. Break meat up with egg turner or large sturdy spon to make sure it is fully crumbled and grease is draining out into the strainer. Once fully cooled, spoon meat into a gallon freezer bag and press flat to make sure all air is out of bag before zipping closed. Make sure bag is labeled ahead of filling with type of meat (Taco, Italian,etc) and COOKED. Place a label on bag that reads "Thaw overnight in fridge-use as needed." and date. Lay flat in freezer to freeze fully.

A froggy green milk shake made with home baked angel food cake in honor of Mr Frog @homesteadaquarius for the #oldwayssummerofgivingcookoff to help @OldWaysGardeningandPrepping This collaboration ends today September 18th Thank you to all donated and those who make a video/dish for this special collaboration

Ingredients: 1 C honey ( can also use REAL maple syrup) 1/2 C grated ginger (I used a squeeze tube variety) 18-20 oz can pineapple tidbits in juice (keep the juice) 1/3 C minced garlic 1 C citrus juice ( orange, tangerine ,grapefruit juice work great) 1 Tbs smoked paprika, cayenne pepper (*Optional but adds extra pop) Directions: In medium bowl combine the reserved pineapple juice and citrus juice Next add all other ingredients EXCEPT the pineapple tidbits and whisk until well blended in the juice. Pour this juice blend into a 1 gallon bag and add 2 lbs. chicken breasts or thighs ** (4 chicken quarters or 8-10 chicken drumsticks can also be used)** Squoosh the juice mix until all meat is covered then open bag and pour in the pineapple tidbits. Carefully remove all air from bag and lay flat in freezer until fully frozen To Prepare: Thaw overnight in refrigerator. Shake bag to make sure all juices, pineapples and seasonings are well mixed then A:) Dump in slow cooker for 4-6 hours on low or 2-3 hours on high (meat thermometer should read 165 degrees B:) Dump all ingredients into a greased 9 x 9 baking dish. Cover tightly with aluminum foil and bake in 375 degree pre-heated oven for 30 minutes or until 150 degrees internal temperature. At this temperature, remove cover and turn all the meat over. Return meat to oven for another 15-20 minutes or until internal temperature reads 165 degrees then remove from oven and allow to sit for 5 minutes before serving. **Other types of meats can be used as long as they are not ground.** Please use a meat thermometer that has been properly calibrated and use the guidelines in the link below to ensure your have cooked your meat thoroughly to avoid illness* https://www.healthline.com/nutrition/meat-temperature#temperature-guide .

Ingredients: With THIS recipe, I used 1 half French or Italian bread 2 cups flavored liquid coffee creamer of your choice (or 4 c milk) 16 large room temperature eggs beaten until all yolks are broken 1 Tbs each: cinnamon, nutmeg and vanilla (if using unflavored milk or cream use 1/3 cup vanilla) 1 sticks melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** I add day of baking Directions: Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg, vanilla and melted butter in large bowl. Place crusts, and cut pieces of bread up to halfway in your generously greased 9 x 13 casserole dish (or roaster pan). Add egg mixture over top of bread layer and bake COVERED in a 375 degree preheated oven for 45 minutes. When the french toast is mostly dry on top, remove cover and return to oven for 15-20 minutes. Once top is completely dry and browned to your liking, remove from oven and allow to set for additional 10 minutes before serving. IF FREEZING, place uncovered in refrigerator to fully cool (2-3 hours) before covering with parchment paper or plastic wrap then cover completely with aluminum foil. Make sure your aluminum foil is scrunched around the edges of pan before placing in freezer. Thaw OVERNIGHT and Reheat in 375 degree oven for 30 minutes uncovered. IF ONLY MAKING THE MIX then freezing, Label with Following Directions: French Toast Casserole: THAW IN REFRIGERATOR OVER NIGHT. Squish bag to ensure all ingredients are well blended then add the melted but cooled butter. Bake in well greased 9x11 or 9x13 baking dish in a 375 degree oven for 30 minutes COVERED then check with a knife or toothpick. If it comes out mostly clean, uncover the casserole and return to oven for 15 minutes or until golden brown and instrument poked in middle comes out clean. Remove from oven and let set for 5 minutes before serving. Enjoy!

Here is the recipe I used for inspiration: Freezermeals101.com Tex Mex Stuffed Peppers Ingredients 1 lb. ground beef browned 1/2 cup onion diced 3 clove garlic minced 1 cup corn frozen 1 cup rice cooked 14 oz. tomato sauce 3 Tbsp. taco seasoning 1 large (gallon) freezer bag or reusable silicone bag For day of cooking: 6 bell peppers 1/2 cup cheddar cheese or Tex Mex, shredded US Customary - Metric Instructions Assembly instructions: Add all ingredients to a large freezer bag. Remove excess air, seal & freeze. Cooking instructions: Thaw. Cut the top off of 6 bell peppers and hollow them out.* Fill with mixture and top with shredded jalapeño jack or cheddar cheese. Place in baking pan and bake at 350° for 30 minutes. *It may be helpful to also even out the bottoms of the peppers without cutting all the way through into the body cavity. It will help them sit up right in the oven. Nutrition Calories: 730kcal | Carbohydrates: 38g | Protein: 20g | Fat: 56g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 534mg | Potassium: 720mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4224IU | Vitamin C: 159mg | Calcium: 112mg | Iron: 3mg

This is the first recipe for #oldwaysummerofgiving collaboration/competition. Go check out @OldWaysGardeningandPrepping on You Tube You can find the recipe here: https://qkitchenbeyond.blogspot.com/2023/09/creamy-4-cheese-beef-and-spinache.html This recipe was using up things I had in my preps as well as things I had in my refrigerator that needed to be used. I do not usually eat stuffed shells but with the alfredo sauce mixed in with the tomato products, I did not experience any stomach issues. The entire 9 x 13 pan of shells was gone in under 30 minutes and it was by far the best stuffed shells I have ever made (even Maggie ate 2 helpings-she usually will not eat the pink sauce at all)

This recipe is meant to use what you have left-over in your fridge or even your freezer. Ingredients: 1 lb browned or cooked ground meat 1 c already cooked rice 1/2 c already prepared beef gravy 1/2 c already cooked veggies of your choice ** Season to your liking** Add all items into a pan or skillet and cook until heated through (If you'd like to add a layer of cheese and continue to cook until melted. Napa Cabbage Rolls // Q Kitchen Ingredients: 2 1/2 lbs Napa cabbage (removed from bottom and boiled for 10 minutes until soft and pliable) *RESERVE WATER* 12-16 oz fire-roasted diced tomatoes - do not drain 1 cup diced onion 2 Tbs minced onion 12 oz bag frozen diced mushrooms 1/2 cup chopped dried parsley 1 lb ground sirloin 3/4 c parboiled rice 1 1/2 tsp salt, pepper, onion powder and granulated garlic 1/4 tsp cayenne 3/4 c water from boiled cabbage Directions: 1.) Put a large pot of water on stove to boil. 2.) Cut the Napa cabbage off the bottom stem. Wash leaves thoroughly with warm to hot water as this will help start the wilting process. Add gently to the pot with the leaves down in the water and the thick stems upwards out of the pot. 3.) Boil cabbage for 10 minutes or until stems are pliable. 4.) Remove cabbage and lay separated in a collander to drain. Reserve all the water for future use. You will need 3/4 cup to bake the cabbage rolls. Money Saving Tip: The rest of the cabbage water can be cooled and frozen flat in a zip lock bag labeled "cabbage water" for veggie stock base or to use to boil other veggies, potatoes or pasta. Preheat oven to 375 degrees. Heat pan to cook meat, onions, garlic. 5.) Brown the ground beef until just pink before adding diced onions, fire-roast tomatoes (reserve the juice-do not add into pan) and any seasonings. Once meat is no longer pink, add minced garlic and stir all ingredients until well incorporated with each other, approximtely 2 minutes. Do NOT burn your garlic! 6.) Add parboiled rice and blend into the meat mix then remove from heat. 7.) Once cabbage leaves are cool enough to handle, place 1/3 cup meat and rice mix in a single line along stem of the cabbage leaving 1/2 inch empty at each end. 8.) Fold sides in over the meat and rice mix before rolling from one end to the other. Place in well greased 9x13 baking dish with the open side down against the bottom of your dish. Fill with cabbage rolls placed closely together and dish needs to be full of cabbage rolls. 9.) Pour the reserved tomato juice and 1/3 cup cabbage water over top of cabbage rolls. Cover the cabbage rolls with any remaining cabbage leaves. 10.) Tightly cover dish with aluminum foil and bake in oven for 1 hour then uncover to bake for additional 30 minutes. This is to ensure the rice and meat are fully cooked and cabbage is lightly browned. 11.) IF desired, you can then crisp up your cabbage rolls in a frying pan with 1 Tbs cooking oil on medium high heat turning after 5 minutes until done to your liking OR you can omit this step altogether. **This recipe was inspired by: JennyCanCook.com/recipes/cabbage-rolls ** Italian Egg and Cheese Casserole: 12 eggs beaten until all yolks are broken 1 1/2 Cups shredded cheese of your choice 1 C Grated Parmesan Cheese 2 Tbs Italian Seasoning , Garlic Granules, Onion Powder 1 c milk of your choice. Wisk all together and place in a labeled bag with directions: *Thaw overnight in fridge. Wisk contents in a mixing bowl until well blended. Pour into well greased cookie sheet and place in 375 degree preheated oven for 20-30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool for 2-3 minutes before cutting with a spatula or egg turner. * Once baked, these are awesome with bacon or sausage patties on egg muffins, biscuits, croissants for quick and easy breakfast sandwiches and even better crumbled up with meat and cheese on a tortilla for a breakfast burrito. One of my complex neighbors ate 3 LARGE (10 inch tortillas) with these on them with shredded cheese nd thought they were awesome! **IMPORTANT - Close zipper on freezer bag most of the way, removing any air, then lay flat with zipper closure up and slightly opened to remove all excess air from bag before completely closing the zipper. Allow to freeze laying flat for 3-4 hours then once completely frozen the bag can be stacked with other bags or stood up. Follow directions for preparing you have written on bag when ready to eat. These can be used by themselves or made into breakfast sandwiches or breakfast burritoes.

Creamy French Toast // Q Kitchen Ingredients: 2 loaves sturdy bread (I used potato bread I found in bottom of my freezer) 4 cups flavored liquid coffee creamer of your choice (or 4 c milk) 18 large room temperature eggs beaten until all yolks are broken and mixed well with whites 2 Tbs each: cinnamon, nutmeg and vanilla 1 stick melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** Directions: *This freezes best when baked first. Preheat oven to 375 degrees (F) 1.) Mix the creamer (or milk), beaten eggs, cinnamon, nutmeg and vanilla and melted butter in large bowl. 2.) Cut all slices of bread into 3 strips and add in small batches to the fluid mix ensuring all sides are evenly coated. 3.) Place each dipped piece of bread onto a generously greased cookie sheet and bake in a 375 degree preheated oven for 8 - 10 minutes on each side. Be sure to flip after 8 minutes so neither side is soggy or (worse) burned. 4.) When the French toast is gently browned (or browned to your liking) and is easily lifted with an egg turner or spatula, remove all pieces gently from the cookie sheet and place on a cooler rack until they are completely cooled. **Do NOT allow to cool on cookie sheet as they tend to stick** TO FREEZE: Place on a cookie sheet in a single layer in freezer to allow each slice to freeze individually. After 3-4 hours, remove 3-4 slices and wrap together with wax paper and place in a freezer bag OR put all the slices neatly into the gallon sized freezer bag. Be sure to get all air out of your bag then zip completely before returning to freezer.. These can be taken from freezer night before and microwaved wrapped in a paper towel for 30-45 seconds then eaten OR removed directly from the freezer bag and heated in a microwave wrapped in a paper towel or parchment paper for 45 seconds on each side. ALWAYS REMOVE ALL AIR FROM FREEZER BAG before returning it to the freezer. Make-Ahead French Toast Mix for freezer: Ingredients: 12 eggs with yolks broken and gently whisked before adding the following: 2 Cups coffee creamer OR milk 1/2 Tbsp each of cinnamon, nutmeg and vanilla extract 1/4 C melted UNSALTED butter-cooled well Directions: Whisk until all items are blended well Label a gallon freezer bag with recipe name and directions for preparation BEFORE Pouring into a gallon FREEZER bag and gently squeezing all air out of bag before laying completely flat in your freezer for 4-5 hours before standing upright or just leave flat until ready to use Preparation Directions: THAW OVERNIGHT IN FRIDGE! Make sure bag is securely closed before shaking bag and squishing gently with your fingers to make sure all ingredients are mixed together and no pieces are icy OR whisk in a bowl before using to make French Toast OR adding over cubed up bread for a breakfast bake. Refer to recipe for French Toast Bake / Casserole Q Kitchen Ingredients: *With THIS recipe, I use 1 whole bread bag full of crusts, end pieces and scraps of bread that I save in my freezer and usually 1 bag can make 2 9 x 13 casserole/bakes Ingredients: 4 cups flavored liquid coffee creamer of your choice (or 4 c milk) 18 large room temperature eggs beaten until all yolks are broken and mixed well with whites 2 Tbs each: cinnamon, nutmeg and vanilla (if using unflavored milk or cream use 1/3 cup vanilla) 2 sticks melted unsalted butter ( or 1/2 C) **VERY IMPORTANT** Allow butter to cool to room temperature or it could slightly cook your eggs Directions: 1.) Break the yolks and whisk gently the eggs into a large bowl 2.) Add the creamer (or milk), cinnamon, nutmeg, vanilla and melted, cooled butter into bowl with beaten eggs. 3.) Place crusts, and cut pieces of bread up to halfway in your generously greased 9 x 13 casserole dish (or roaster pan). 4.) Add egg mixture over top of bread layer and bake COVERED in a 400 degree preheated oven for 30 minutes. 5.) When the French toast is mostly dry on top, remove cover and return to oven for 15-20 minutes. Once top is completely dry and browned to your liking, check for doneness with a knife in the center. 6.) When knife comes out clean, remove from oven and allow to set for additional 10 minutes before serving. IF FREEZING, place uncovered in refrigerator to fully cool (2-3 hours) before covering with parchment paper or plastic wrap then cover completely with aluminum foil. Make sure your aluminum foil is scrunched around the edges of pan before placing in freezer. Label with Following Directions: French Toast Casserole: THAW IN REFRIGERATOR OVER NIGHT. Cut into serving size pieces and microwave for 30-45 seconds then check. If necessary, reheat in microwave in 30-45 second intervals until heated through and to your preference Stuffed Pepper Casserole Recipe: https://qkitchenbeyond.blogspot.com/2023/07/stuffed-pepper-casserole-freezer-meals.html Greek Goddess Marinade: Mix Well in a gallon - sized freezer bag: 16 - 24 oz Greek Goddess dressing, 1/2 C cooking oil and 1 Tbs Crushed Red Pepper Flakes. Add 2 lbs chicken fillets to marinade in bag. Remove all air out of bag and zip closed. Lay flat in freezer.

Madame Blueberry Breakfast Bake Recipe: INGREDIENTS: 4 Blueberry Scones ripped or cut into small pieces 8 slices lemon cream cake cut into small cubes 8 room temp large eggs scrambled well 2 C coffee creamer of your choice OR 2 C milk product of your choice (oat milk works great) 2 TBS vanilla extract (*IF NOT USING FLAVORED CREAMER) DIRECTIONS: *PREHEAT OVEN TO 375 degrees (F) 1:) Scramble eggs before adding any ingredients. 2:) Add coffee creamer or milk and extract then whisk just until blended. 3.) Place scone and cream cake pieces into a WELL-GREASED 9x9 baking pan. 4.) Pour the egg and milk mix over the scone and cream cake cubes and pieces 5.) Bake for 30 minutes UNCOVERED or until knife inserted in middle comes out clean. 6.) Remove from oven and serve * 7:) OR - IF FREEZING FOR FUTURE USE allow to cool just until able to handle then slice and remove pieces gently and place upside down on a cooling rack. Once completely cooled, place gently in a single layer in a gallon-sized FREEZER bag and remove ALL AIR before closing and placing flat in freezer. ** Another option is to put RAW egg and milk mix into a gallon freezer bag then add scones and cake pieces into freezer bag. Mix well until all bread pieces are fully mixed with egg milk mix. ALWAYS REMOVE ALL AIR before closing the bag. Stand UPRIGHT in freezer until fully frozen then you can store laying flat. TO USE AFTER FREEZING: Thaw over-night. Empty all contents from bag into a well-greased 9 x 11 baking or roaster pan. Place in oven and then preheat oven to 375 degrees (F) This step is very important when using a glass pan to keep the pan from exploding. This also allows all pan and ingredients come to temperature slowly and bake more evenly. Allow to bake for 30 minutes once oven reaches 375 degrees then check to see if top is a light golden brown color. If it is, check for doneness with a butter knife inserted in the middle all the way down to the bottom. If it comes out completely clean then it is done. IF you have a food thermometer, it should read 200 degrees before the breakfast bake is removed from oven. This can be made with any sweet treat such as left over donuts, left over scones, left over cakes and freezes wonderfully well. Stuffed Patty Pan Squash *Here is the link for the base stuffed squash recipe I use as a guide for preparing and cooking my stuffed squash** https://www.food.com/recipe/rice-stuffed-sunburst-patty-pan-summer-squash-382907 .

1 lb cake donute holes, cut in quarters 2 C milk or creamer 1 Tbs EACH: sugar, pure vanilla extract, cinnamon *IF USING SWEETENED COFFEE CREAMER- OMIT ALL OF THESE 16 room temperature eggs (beaten until all yolks are broken and blended well with whites) Directions: Preheat oven to 375 degrees (F) Mix donut holes in beaten eggs and milk mixture Pour evenly into a well greased 9 x 12 baking or casserole dish Allow to bake on middle rack for 30 minutes or until toothpick inserted in middle comes out clean Slice into serving sized pieces and serve. IF wanting to use mix at a later time, write name of recipe on outside of a gallon bag along with directions: 1.) Thaw overnight in fridge. 2.) Shake mix in bag and squoosh up any still frozen areas BEFORE 3.) Pouring into a well greased 9 x 13 in well greased dish 4.) Place filled dish into oven BEFORE preheating to 375 degrees (F) 5.) Bake for 30 minutes after oven is preheated. 6.) Check for doneness with a knife or toothpick inserted in middle. add uncooked mix into a gallon bag and remove as much air as possible before laying flat in freezer to freeze completely. AFTER flat bag of mix is frozen solid, it can either be left flat in your freezer or stood upright for up to 6 months IF all air is removed from bag before frozen.