Here is a great recipe for apples. And it can be for breakfast or dessert! Because you know, apples are fruit and a great breakfast food.

Donna's Apple Crisp
4 c. Jonagold apples, or 1 qt. canned apples
3/4 c. packed brown sugar
1/2 c. flour
3/4 c. quick-cooking oats
1 tsp. cinnamon
1/4 cup softened butter
Ice Cream, optional

Preheat oven to 375 degrees. Spray a 8x8 inch pan with non-stick spray. Put peeled and cut apples in the pan, and add about 1/4 cup water. Mix remaining ingredients and sprinkle over apples. Cover with foil and bake 20 minutes. Remove foil and bake 10 minutes more.

If you're going to reheat in the oven, you can wrap in foil. If you prefer to reheat in the microwave, just freeze them without the foil and then stack in a gallon size Ziploc bag. We microwave them for about 2 minutes on high.

Breakfast Burritos
Tater Tots
Scrambled Eggs
Cheddar Cheese, shredded
Green Chile
Bacon, precooked
Sausage, precooked
Tortillas

Assemble breakfast burritos. Heat in the microwave for 45-60 seconds and enjoy. Or freeze and save for another day! To reheat in the microwave, do not wrap in foil. Microwave for about 2 minutes. Sometimes we wrap in a damp paper towel to help the tortilla stay soft.

My Mom has always made this syrup, and I love it. Now my kids are hooked on it too. I use it my Cinnamon Rolls and it works great! Its so easy to make a batch.

I had a Tupperware syrup container that Dannie gave me when I got married. One day it got dropped and broke. I contacted a Tupperware lady and she was sorry to tell me she didn't have a replacement, but she had a bigger one I could have! Okay! Ha ha!

Donna's Maple Syrup
1 1/2 cups boiling water
2 1/4 cup brown sugar
3/4 cup white sugar
1 1/2 tsp. vanilla extract
3/4 tsp. maple extract

Pour boiling water over the sugars. Stir until dissolved. Add vanilla and maple extracts and stir to combine.

Now for some pictures from 2013! Slather some Peanut Butter on Chocolate/Chocolate Chip pancakes, and add some maple syrup, whipped cream and MORE chocolate chips, and you'll start to imagine why Jason has pre-diabetes... But you'll also wonder why my family is so skinny.









Does your brown sugar ever get hard and sandy? You need a brown sugar bear! You soak it in water for an hour or so, then pat it dry with a paper towel. Then insert it in your brown sugar container and it stays nice and soft. I have to re-soak the brown sugar bear every so often.

• 1/4 cup shortening
• 1 cup sugar
• 1 egg
• 1-1/2 cups mashed ripe bananas (about 3 large)
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon 2% milk
• 1/2 cup confectioners' sugar

• In a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg. Beat in bananas and vanilla.
• Combine the flour, baking soda and salt; add to creamed mixture just until moistened.
• Fill paper-lined muffin cups three-fourths full. Bake at 350°.
• For Jumbo Sized muffins, bake for 23-28 minutes (makes 6).
• For regular sized muffins, bake for 12-15 minutes (makes 16).
• For mini muffins, bake for 6-8 minutes (makes 48).

• For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Beat in confectioners' sugar until smooth. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins.

My kids love these! They are a little labor intensive, but worth it.


Orange Scones
For the Scones
1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup Sour Cream
1 large egg

For the Glaze
3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice

DIRECTIONS:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a medium bowl, combine sugar and orange zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
3. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.
4. In a small bowl, whisk the sour cream and egg until smooth.
5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
7. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and orange juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

Cinnamon Rolls at General Conference are a family tradition for our family. Every Friday parents take turns sending in breakfast for seminary. My kids often ask for my cinnamon rolls. This is a great breadmaker recipe. For the frosting, we prefer a little more. I make one a half times the frosting recipe.

Taste of Home Mini Maple Cinnamon Rolls
2/3 cup whole milk
1/3 cup maple syrup
1/3 cup butter, softened
1 large egg
3/4 teaspoon salt
3 cups bread flour
1 package (1/4 ounce) active dry yeast

TOPPING:
1/2 cup packed brown sugar
2 tablespoons bread flour
4 teaspoons ground cinnamon
6 tablespoons cold butter

MAPLE ICING: (This is the original recipe, I like to increase to one and a half times)
1 cup confectioners' sugar
3 tablespoons butter, melted
3 tablespoons maple syrup
1 to 2 teaspoons whole milk

Directions:

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or bread flour if needed).
2. When the cycle is completed, turn dough onto a lightly floured surface. Roll into two 12x7-in. rectangles. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up jelly-roll style, starting from a long side; pinch seam to seal.
3. Cut each roll into 12 slices. Place cut side down in one greased 13x9-in. baking pan. Cover and let rise in a warm place until doubled, about 20 minutes.
4. Bake at 375° until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Meanwhile, in a small bowl, combine the confectioners' sugar, butter, syrup and enough milk to achieve desired consistency. Spread over warm rolls.