Combine two favorite foods–apples and pancakes–made deliciously easy with Frontier Soups cornbread mix. The corn in the mix makes the texture hearty and crispy, not doughy and cakey like some pancakes. Top with maple syrup for a wonderful Fall breakfast, or lunch or dinner!

Apple Mixture:

Apple Pancakes

The peaches have been superb this summer in the Midwest. The local farmers at Farmers Markets are saying there’s about two weeks left of the best peaches. Our recipe for Peach Crisp features a thick crunchy layer of crisp on top made with oatmeal. The large size recipe below fills a 9 x 13 pan; serve it for dessert with ice cream and the leftovers for breakfast with cream. Use our Colorado Morning Oatmeal Breakfast mix for a short cut to the following recipe.

Peach Crisp Recipe Ingredients:

(Ingredients for 9 x 13 pan: See below for adaptation to fit an 8 x 8 inch pan.)

• 1 ½ cup flour
• 1 ½ cup oatmeal
• ½ cup white sugar
• ½ tsp salt
• ¾ cup softened unsalted butter
• (If you are using our Colorado Morning Breakfast Oatmeal mix, use the contents of the streusel packet and you won’t need the following additions.  Add the dried cranberries into the sliced peaches.)
• ½ cup brown sugar
• 1 Tbsp. cinnamon
• ¼ cup walnut nibs, optional

Recipe Directions:

1. Peel and slice 10 to 12 fresh peaches into baking pan.
2. Add 2 Tablespoons sugar, stir and set aside.
3. Place all dry ingredients into a medium bowl and stir to blend.
4. Use two knives and scissor slash the softened butter into the oatmeal mixture. Keep cutting until the mixture clumps and turns brown from the cinnamon.
5. Pat the mixture onto the top of the peaches.
6. Bake at 375 degrees for 45 minutes.
7. Serve hot with ice cream.

For a smaller crisp use the following proportions: 5 to 6 peaches, 1 cup flour, 1 cup oatmeal, 1/3 cup sugar, ¼ tsp. salt, ½ cup softened butter. Use the Colorado Morning streusel mixture or the same measurements above for brown sugar and cinnamon. You’’ll have a nice thick oatmeal crisp topping! We love it for cold for breakfast!

Peach Crisp

Ingredients:

• 4 to 5 thick slices buttered bread, stacked, sliced into cubes (about 4 cups)
• 12 ounces grated medium or sharp cheddar cheese
• 4 eggs, beaten slightly
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/2 teaspoon Cayenne pepper, or Frontier Soups Chipotle Dip Mix

Cheesey Strata Recipe Directions:

1. Spread bread squares in pan.
2. Top with shredded cheese.
3. In a medium bowl mix remaining ingredients together.  Pour over the cheese and bread.
4. Cover and let stand several hours or overnight in the refrigerator.
5. Bake at 350 degrees 50 minutes for the smaller pan and one hour for the larger.  Serve immediately.

Ingredients:

• 1, 2, or 3 packages Little Jones sausages
• 3-6 good apples, sliced and cored
• 1-2 cups brown sugar

Sausage and Apples Recipe Directions:

1. Brown sausages in large skillet.
2. Add in apples browning and turning.
3. Add brown sugar, continue stirring about 10 minutes.
4. The brown sugar will turn into a golden syrup.
5. Cover and keep on low for about 25 minutes, or place in baking dish covered in oven until ready to serve.  Serve alongside an egg dish.

This can be made ahead and reheated to serve.

Ingredients:

• 1 tablespoon olive oil
• 3 sweet Turkey Italian sausages, or all 5 (20 ounces) for larger group
• 1/2 pound sliced mushrooms, or 1 pound
• 16 ounces good 3-cheese spaghetti sauce, or 32 ounces

Sausage and Mushrooms Recipe Directions:

1. Heat olive oil in skillet.
2. Push sausage out of casings into skillet, break up with a metal spatula until crumbly.
3. Add mushrooms and continue to sauté together 10 minutes.
4. Add spaghetti sauce, stir and simmer 5 minutes.
5. Set aside or refrigerate overnight, reheat when ready to serve.

• 7 eggs
• 1 package refrigerator crescent rolls
• 1 pound bulk pork seasoned breakfast sausage
• 1/4 cup butter
• 8 ounces sliced mushrooms
• 1/4 cup diced onion
• 9 ounces fresh spinach
• 2 cups shredded Italian cheese blend
• 10 cherry tomatoes

Spinach and Sausage Scrambler Recipe Directions:

1. Preheat oven to 350 degrees.
2. Open package of rolls and line bottom and sides of 9 x 13 pyrex baking dish.  Pinch to seal along the perforations. Poke a fork into the crust in about 10 places to let air escape while baking.
3. Bake 6 minutes on a lower rack in oven, remove and set aside.
4. In large skillet brown sausage, drain and spread over the bottom of the prepared crust.
5. In same pan sauté the mushrooms in butter about 3 minutes, add onions for about 2 minutes, and the spinach in batches for 5 for minutes of cooking time, stirring frequently.
6. Add the spinach mixture on top of the sausage.
7. In a medium bowl beat the eggs and pour over the entire casserole.
8. Place into oven on middle tack and bake for 25 minutes or longer until the eggs set.
9. Remove from oven, sprinkle with cheese, bake 5 to 10 minutes until the cheese melts.
10. Remove from oven top with sliced tomatoes and cut into squares to serve.

Ingredients:

• 5 to 6 apples
• 2 tablespoons lemon juice
• 2 tablespoons white sugar
• 1 1/2 sticks butter
• 1/2 cup white sugar
• 1 cup flour
• Frontier Soups Oatmeal Breakfast mix

Recipe Directions:

1. Core apples, slice thinly, and place into a 8 by 11 inch baking dish.
2. Toss with lemon juice and 2 tablespoons of sugar and cranberries from the Oatmeal Breakfast mix.
3. In a medium bowl cream butter with white sugar and contents of the brown sugar streusel packet.
4. Add 1 cup flour and 1 cup of the oatmeal from the Oatmeal mix.
5. Blend until crumbly and mixture clumps. Drop spoonfuls of batter mixture on top of the apples.
6. Bake for 1 hour in preheated 350 degree oven.
7. Serve warm with ice cream or cold for breakfast with milk or cream.

Makes about 4 1-cup servings.

Ingredients:

1 package Colorado Morning Oatmeal Breakfast Cereal
4 cups water
1/2 teaspoon salt, (optional)
plain or strawberry yogurt
sliced bananas
Oatmeal Breakfast Recipe Directions:

Recipe Directions:

Bring water to boil, add salt and oatmeal. Stir frequently until oatmeal starts to thicken. Add dried cranberries and continue to cook on low until thickened, about 5 minutes. Turn off heat and let stand a few minutes. Spoon oatmeal into bowls and top with crumbled streusel mixture. Serve with yogurt and sliced bananas for a breakfast parfait or with a pat of butter and milk for a warm and satisfying start to the day.

1 package Green Onion Dip Mix
1 pound bulk pork sausage
1 8 ounce package refrigerator crescent dinner rolls
1 1/2 cups frozen hash brown potatoes, thawed
7 eggs
1 1/2 cups grated cheddar cheese
Garnishes: scallions, cherry tomato halves

Recipe Directions:

Cook sausage until browned, stirring to crumble: drain well and set aside. Unroll crescent roll dough into a lightly greased 13 x 9 x 2 inch baking dish. Press bottom and sides to form a crust, seal perforations. Prick with a fork. Bake at 350 degrees for 6 minutes on lower oven rack. Spoon sausage evenly over crust, top with potatoes. Beat eggs well, pour over potatoes. Sprinkle with 2 teaspoons Frontier Soups Green Onion Dip Mix. Bake uncovered at 350 degrees on lower oven rack for 25 minutes or until set. Sprinkle cheese evenly over top. Bake an additional 5 minutes or until cheese melts. Serves 8.

Recipe Variation:

Substitute zesty pork sausage and sprinkle over eggs 2 teaspoons Frontier Soups Chipotle Dip Mix. Serve with salsa.

1 package Santa Fe Cornbread Mix
1 cup buttermilk
2 eggs
2 tablespoons butter
1 can cranberry sauce or American Spoon Foods Sweet Tomato Relish
1 12-ounce package Little Jones Sausage links

Recipe Directions:

Brown sausages in skillet, pour off extra fat, and place in bottom of 8 inch pyrex baking pan. Cover with cranberry sauce or sweet tomato relish. Prepare cornbread batter with buttermilk, eggs and melted butter. Pour batter over all and bake 25 minutes at 350 degrees. Cut in squares and serve.