Pumpkin Granola

I had some pumpkin puree left over and found this recipe on www.thepastryaffair.com to try. I love eating a bowl of granola in the morning, however it's pricey at the store so I don't have it that often. This recipe was super easy, delicious, and very filling.

Yields about 6 cups

3/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash of ground ginger
1/2 teaspoon salt
3/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
4 cups old-fashioned oats
3/4 cup cranberries
1/4 cup raisins
1/2 cup almonds
1/4 cup unsweetened coconut
1/4 cup roasted pumpkin seeds (I didn't add these as I didn't have any, was still yummy without them!)

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

In a large bowl, mix together the pumpkin puree, cinnamon, nutmeg, ginger, and salt. Stir in the brown sugar, maple syrup, and vanilla extract until smooth. Add the oats, dried cranberries, raisins, almonds, coconut, and pumpkin seeds, stirring until granola is evenly coated. It will be moist.

Spread out evenly on prepared baking sheet. Bake for 20 minutes and stir the granola around. Bake for an additional 15-20 minutes. Allow to cool completely before storing in an air-tight container. Granola will crisp up once it has cooled down.

Serve with milk, yogurt, or eat it plain.

Sunrise Breakfast Casserole

I found this recipe in the Arizona Republic about 2 years ago. This is great for brunch...it is like a complete breakfast in a square!

Prep: 30 min.
Cook: 65 min.

Servings: 12-15

2 packages (12 oz each) sausage links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 oz each) Simply Potatoes Shredded Hash Browns (can be found by the eggs)
2 cups (8 oz) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa, optional

Place sausage on a baking pan. Bake at 375 for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins. In a large bowl, combine the eggs, milk, mustard, salt, and pepper. Add the hash browns, sausage, cheese, sweet red pepper, and green onions; mix well. Pour into a greased 13x9 baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa if desired.