Recipe Booklet

“Kaitlyn’s Favorite Cookbook.” Table of Contents

Pg 4-5: Pancakes
Pg 6-7: Lemonade
Pg 8-9: Honey Oat Cereal Bars
Pg 10-11: Hash Browns
Pg 12-13: Monkey Bread
Pg 14-15: Mango Smoothie
Pg 16-17: French Toast
Pg 18-19: Basic Muffins
Pg 20-21: Omelet
Pg 22-23: Scrambled Eggs
Pg 24-25: Ham & Egg Casserole



“Pancakes are found in almost every culture.” Pancakes

Pancakes are my favorite breakfast
food. They can be yours too.

Ingredients

• 1 ½ cups all purpose flour

• 1 tsp of salt

• 1 tablespoon of white sugar

• 1 ¼ cups of milk

• 1 egg

• 3 tablespoons butter, melted

Directions

1. In a large bowl, sift together the flour,
baking powder, salt and sugar. Make a well
in the center and pour in the milk, egg and
melted butter; mix until smooth.

2. Heat a lightly oiled griddle or frying pan
over medium high heat. Pour or scoop the
batter onto the griddle, using approximately
1/4 cup for each pancake. Brown on both
sides and serve hot.



“August 20th is National Lemonade Day.” Lemonade

Make lemonade a part of your
breakfast.

Ingredients

• 1 cup white, granulated sugar (can

reduce to 3/4 cup.)

• 1 cup water (for the simple syrup.)

• 1 cup of lemon juice

• 2 to 3 cups of c old water

Directions

1. First make a “simple syrup”. Place the sugar
and water in a small saucepan and bring
to a simmer. Stir so that the sugar dissolves
completely and remove from heat.

2. While the water is heating for the sim ple
syrup, juice your lemons. Depending on the
size of the lemons, 4 to 6 of them should be
enough for one cup of juice.

3. Pour the juice and the simple syrup sugar
water into a serving pitcher. Add 2 to 3 cups
of cold water and taste. Refrigerate 30 to
40 minutes. Serve with ice, sliced lemons.



“Cereal bars have a lot of sugar to give you energy.” Honey Oat Cereal Bars

I spit bars for breakfast.

Ingredients

• Nonstick cooking spray, for spraying the
baking dish

• 3 1/2 cups toasted oat cereal
• 1 cup mini marshmallows
• 4 tablespoons unsalted butter
• 1/4 cup packed light brown sugar
• 1/4 cup honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla

Directions

1. Spray an 8-inch square baking dish with
nonstick cooking spray.

2. Combine the oat cereal and marshmal-
lows in a large bowl.

3. Combine the butter, brown sugar, honey
and salt in a large saucepan and bring to a
simmer. Cook then carefully stir in the vanilla.
Add the cereal mixture.

4. Spread the mixture in a dish.



“Orginally the full name was ‘Hashed Brown Potatoe.’” Hash Browns

Just as good as McDonald’s.

Ingredients

• 2 medium russet potatoes, shredded

• ½ medium onion, finely chopped

• ¼ cup of all purpose flour

• 1 egg

• 1 cup of oil, for frying, or as needed

• Salt and pepper for taste

Directions

1. Rinse shredded potatoes then drain and
squeeze dry. Place shreds in a bowl, and
mix in the onion, flour and egg until evenly
distributed.

2. Heat about 1/4 inch of oil in a large
heavy skillet over medium-high heat. When
oil is hot, place potatoes into the pan in
a 1/2 inch thick layer. Make separate piles
like pancakes. Cook until nicely browned on
the bottom, then flip over and brown on the
other side. It should take at least 5 minutes
per side.

3. Remove from pan. Season as prefered.



“Monkey Bread, also known as African Coffee Cake.” Monkey Bread

Monkeys eat bread, so can you.

Ingredients

• ½ cup granulated sugar

• 1 teaspoon cinnamon

• 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky

Layers Original biscuits

• ½ cup chopped walnuts, if desired

• 1 cup firmly packed brown sugar

• ¾ cup butter or margarine, melted

Directions

1. Heat oven to 350°F. Lightly grease 12-cup fluted
tube pan with shortening or cooking spray. In large-
storage plastic food bag, mix granulated sugar and
cinnamon.

2. Separate dough into 16 biscuits; cut each into
quarters. Shake in bag to coat. Arrange in pan,
adding walnuts and raisins among the biscuit pieces.

3. Separate dough into 16 biscuits; cut each into
quarters. Shake in bag to coat. Arrange in pan,
adding walnuts.

4. Bake 30 to 35 minutes. Serve warm.



“Mangos were first grown in India.” Mango Smoothie

Mangos are just great.

Ingredients

• 1 cup chopped ripe mango
• ½ cup low-fat milk
• ½ cup ice
• ¼ cup plain low-fat yogurt
• 1 tablespoon honey

Directions

1. Place the mango, milk, ice, yogurt, and
honey in a blender.

2. Blend until smooth and frothy.

3. Pour in a glass and serve.

4. It’s really not that hard, don’t mess up.



“French Toast has origins in France.” French Toast

The more toasted the better.

Ingredients

• 1 egg

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon of cinnamon

• 1/4 cup milk

• 4 slices bread

Directions

1. Beat egg, vanilla and cinnamon in shallow
dish. Stir in milk.

2. Dip bread in egg mixture, turning to coat
both sides evenly.

3. Cook bread slices on lightly greased
nonstick griddle or skillet on medium heat until
browned on both sides.



“Do you know the Muffin Man?” Basic Muffins

Don’t be basic, just eat muffins.

Ingredients

• 2 cups white flour

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 2 tablespoons sugar

• 1 egg, slightly beaten

• 1 cup milk

• 1/4 cup melted butter

Directions

1. Preheat the oven to 375°F. Butter muffin
pans.

2. Mix the flour, baking powder, salt, and
sugar in a large bowl. Add the egg, milk, and
butter, stirring only enough to dampen the
flour; the batter should not be smooth.

3. Spoon into the muffin pans, filling each cup
about two-thirds full. Bake for about 20 to
25 minutes each.



“Omelets origin is unknown.” Omelet

Omelets are delicious.

Ingredients

• 2 eggs

• 2 tbsp of water

• 1/8 tsp of salt

• Dash of pepper

• 1 tsp of butter

• 1/3 cup filling, such as shredded cheese,

finely chopped ham.

Directions

1. Beat eggs, water, salt and pepper in small
bowl until blended.

2. Heat butter in a nonstick omelet pan or
skillet over medium-high heat until hot. Tilt pan
to coat bottom. Pour in egg mixture.

3. Gently push cooked portions from edges
toward the center with inverted turner so
that uncooked eggs can reach the hot pan
surface.



“Eggs contain high levels f omega-3 fats.” Scrambled Eggs

Start a riot for scrambled eggs
since they are already scrambled.

Ingredients

• Ingredients
• 4 eggs
• ¼ cup of milk
• Salt and pepper as desired
• 2 tsp of butter

Directions

1. Beat eggs, milk, salt and pepper in medium
bowl until blended.

2. Heat butter in large nonstick skillet over
medium heat until hot. Pour egg mixture.

3. As eggs begin to set, gently pull the eggs
across the pan with a spatula, forming large
soft curds. Continue pulling, lifting and folding
eggs until thickened and no visible liquid
egg remains. Do not stir constantly.

4. Remove from heat. Serve immediately.



“Ham is usually hand rubbed with salt.” Ham & Egg Casserole

Ham and egg goes great together.

Ingredients

• 12 eggs
• 15 oz carton of ricotta cheese or cot-

tage cheese
• ½ cup all purpose flour
• 1 tsp of baking powder
• 2 cups of shredded italian cheese

blend
• 2 cups of cooked chopped ham
• ¼ minced green onions

Directions

1. Heat oven to 350°F.

2. Beat eggs in large bowl until blended.

3. Add ricotta cheese, flour and baking
powder; mix well. Stir in Italian cheese, ham
and green onions.

4. Pour in greased 13 x 9-inch glass
baking dish.







“Eat, Love, Play.” This is Kaitlyn’s cook book. All of Kaitlyn’s
favorite breakfasts are in this book. If
you can read, you’ll be able to cook.
It’s not that hard. I also have a picture
of cereal just because I’m usually too
lazy to make anything, so I normally eat
cereal all the time. I don’t really have
anymore to say other than all of these
meals are delicious. I hope you enjoy
these recipes.

Eat a lot!