Sundried Tomato/Spinach Dairy Free Frittata

 I have been trying to eat less dairy lately.  I should try dairy free.. but that is so hard.  I have also been eating more protein and starting my day with a savory breakfast.  I have made this Diary Free Frittata like three times.  You could add meat and you could even add cheese.  It has a ton of flavor with the sun-dried tomatoes so I have been eating it as is.  I love having a breakfast on hand to eat during the week.  

Dairy Free Frittata (adapted from Ashley at Cook Nourish Bliss)

For the Veggies:

1 Tbsp olive oil

1/2 medium red onion, chopped

1 large red bell pepper, chopped

1/4 tsp fine sea salt

3 cloves garlic, minced

1  5 oz pkg fresh baby spinach leaves

1/3 - 1/2 cup sun dried tomatoes in oil, patted dry and chopped to taste (I used at least 1/2 cup and I didn't really pat dry)

For the Egg base:

12 large eggs

1/3 cup unsweetened almond milk

1/2 tsp fine sea salt

1/4 tsp pepper

Preheat oven to 350.  Spray a 9 x 13 baking dish with cooking spray.  Add the olive oil to a large skillet and heat on medium heat.  Once the oil is hot, add the onion, bell pepper and salt and cook for about 5-7 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant. Working in batches, add the spinach and cook until wilted.  Remove from heat and add the sun-dried tomatoes, mix and season as needed. 

In a medium-large bowl, whisk together eggs, milk and salt/pepper until well combined and smooth. Sspread the veggie mixture in the bottom of your prepared 9 x 13 and gently pour the egg mixture on top.  Bake for 25- 30 minutes or until eggs are cooked through and are "set".  Remove from oven and let cook for 10 minutes before digging in. If you run a butter knife gently around the edge, the egg slab will releaser easier from the pan. 

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Yummy 2 Ingredient Biscuits - by Carol Chambers

Our middle daughter, Jenna, has been home this last week.  She loves Biscuits and Gravy.  I saw this easy recipe  - 2 Ingredient Biscuits on Carol Chambers Instagram page. They were so easy and came out beautifully.  We were all very impressed.  I also made sausage gravy. Not a low-calorie meal but oh so yummy!

2 Ingredient Biscuits - adapted from Carol Chambers - makes 8 small or 4 large biscuits

2 cups self-rising flour

1 1/2 cups heavy cream

a good pinch of salt

Preheat oven to 475.  Place the flour in a large bowl.  Add a pinch of salt.  Drizzle the cream over the top.  Use a fork to stir in until have dough.  Get in there with your hands and smash it all together, collecting all of the flour from the bottom of the bowl. Flatten the dough and fold it over a few times to create nice, flaky layers. Place the dough ball on parchment paper.  Smush it into a 1 1/2 inch tall rectangle.  Cut into rectangles or use a glass or biscuit cutter to cut into circles.  Brush the top with heavy cream.  Bake for   10 - 12 minutes or until risen and golden-brown on top.  Enjoy! 

Printable Version

Zucchini Bread - Joanna Gaines

Looking for new recipes to try to keep me sane during this crazy time.  I follow Joanna Gaines and Magnolia on Instagram.  I love that Joanna has been sharing recipes on Instagram.  She and her daughter filmed her making Zucchini Bread.  It is their new favorite.... banana bread.  She said it is in in her new cookbook, Magnolia Table Volume 2.  I took notes, made the recipe and we enjoyed each piece just as Joanna suggested... warm with butter.

In the video, Joanna's 9 inch square pan is in use and she uses her 8 inch square pan.  The bread just about overflows out of the pan.  She recommends using a 9 inch square pan!

Zucchini Bread (adapted from Joanna Gaines)

2 medium zucchini
1 1/4 cup vegetable oil
2 cups granulated sugar
4 large eggs
1 Tbsp vanilla
3 cups all-purpose flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 cup or more chopped walnuts

Using a food processor or hand grater, grate the zucchini using the large grate.  Joanna suggests about 3 cups shredded zucchini on the large grate. Put the grated zucchini on a clean dish towel or cheese cloth, pulling up the sides of the towel and squeezing hard to release most of the liquid through the bottom of the towel.  After you squeeze and release most of the liquid, let the zucchini sit while you mix up the rest of the ingredients.

In a bowl, mix flour, cinnamon, baking powder, baking soda ands salt.

 In another large bowl, whisk together oil and sugar until smooth.  Add in eggs one at a time, mixing after each addition.  Add vanilla.  Add flour mixture to oil mixture and combine.  After combined, fold in chopped walnuts and zucchini.

Spray a 9 x 9 pan with cooking spray.  Pour mixture in prepared pan and bake at 350 for 40 - 50 minutes.  (mine took about 55 minutes to get the center done).  Don't over bake but bake until a toothpick inserted comes out clean. Cool 15 - 20 minutes on a wired baking rack.  Serve warm with butter.

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Maple Granola

Don't you love good, crunchy granola in your yogurt!  I am planning ahead for Easter breakfast and thought a yummy granola would be nice to have on hand.  This would be great for a shower or brunch if you were having a breakfast bar.  The recipe is actually Maple Pecan Granola but I chose to add low sugar Craisins due to allergies.  It is amazing... .I think the Maple Pecan would be amazing too!  Also, I doubled the recipe! 

Maple Pecan Granola (adapted from Sally's Baking Addiction)

2 cups old-fashioned oats
1/2 cup pure maple syrup
1/4 cup dark brown sugar
3/4 chopped pecans (I added Craisins instead)
2 Tbsp melted coconut oil
1 tsp ground cinnamom
pinch of salt

Preheat oven to 300.  Line a baking sheet with parchment paper.  In a large bowl, combine all ingredients and stir until moistened.  Pour onto prepared baking sheet and bake for 45 minutes, stirring every 15 minutes.  If your parchment paper is long enough and has handles over the end of the baking sheet, lift it off and allow to cool.  Gently move around to separate the granola chunks.  Allow to cook completely and store in an airtight container for up to three weeks.

Tator Tot Breakfast Casserole

I needed a breakfast casserole recipe for a wedding shower that is gluten-free.  I LOVE the Asiago Breakfast Bake... but obviously not gluten free so needed to find another one. 

The Pioneer Woman, Ree Drummond, was my first thought.  Also, if you ever get a chance to visit The Mercantile in Pawhuska, Oklahoma.... .you totally should.  We stopped when The Mercantile just opened on one of our many drives to Texas.  We didn't get to eat at the restaurant but we did get to meet Ree and get treats and coffee from the coffee shop upstairs.  I know they now have a new hotel and even have Lodge Tours of the Lodge on their property. 

Back to the recipe... her Tator Tot Breakfast Casserole is amazing... like all of her recipes.  I love that I can make it the night before.  I did read a lot of the reviews and some recommended baking the tator tots first to get them crispy.  I did bake them for about ten minutes or so... not sure if it made any difference.  It was great!

Tator Tot Breakfast Casserole (adapted from The Pioneer Woman and The Food Network)

16 oz bag frozen Tater Tots
butter, for the baking dish
1 Tbsp olive oil
1 lb spicy bulk breakfast sausage
1 medium onion, finely diced ( I used less)
1 cup milk
1/2 cup half and half
1/4 tsp seasoned salt
1/4 tsp cayenne pepper (I used less)
4 large eggs ( I used six)
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 cups grated cheddar cheese
1 cup grated pepper jack cheese
kosher salt and freshly ground black pepper

Line up the tater tots in a buttered 9 x 13 baking dish.  Add the olive oil to a large skillet and heat over medium heat.  Add the sausage and onion and cook, breaking up the sausage with a wooden spoon, until browned and cooked through.  Drain any excess fat and set aside to cool.  Sprinkle over the tator tots when cooled. 

In a large bowl, mix the milk, half and half, seasoned salt, cayenne pepper, eggs, diced bell peppers and half of both cheeses.  Mix well and pour the mixture over the tots and sausage mixture.  Top with the rest of the two cheeses.  Cover with foil and refrigerate over night. 

Preheat the oven to 350.  Bake, covered for about 25 minutes.  Remove foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through - probably about another 20 - 30 minutes.  Cut into squares and serve. 

Printable Version

Instant Pot Apple Pie Oatmeal

My friend Susan Hertzler is a great mom, great teacher, great cook and a great Christian friend.  She and her husband John have two precious adopted, elementary-age boys and a beautiful freshman daughter.

Since my girls are out of the house and in Texas, I tend not to cook as much.  Susan, on the other hand, is always cooking and being creative.  I asked her to "guest blog" and share some of her newest yummy recipes.

Like many, Susan got an "Insta-Pot" for Christmas.  She has been trying all kind of new recipes.  She found this recipe for Instant Pot Apple Pie Oatmeal over at The Cookie Rookie.  They loved it!  She is planning to try it again soon with blueberries or a different fruit.  Susan said... the best part is that the oatmeal has some texture... not "mushy"!

                       Susan doubled this recipe for her family :)

Instant Pot Apple Pie Oatmeal (adapted from The Cookie Rookie)

1 Tbsp salted butter
1 cup steel cut oats (not quick cooking - Bob's Red Mill recommended)
2 cups water
1/2 cup apple cider (Susan used apple juice) If don't have, use 2 1/2 cups water
2 Tbsp brown sugar
1 tsp cinnamon
1 large apple, peeled and cored and diced
fresh whipped cream, walnuts, diced apple, etc for garnish

Set your pressure cooker to saute and add butter.  Allow butter to melt, spreading across the bottom of the instant pot. Add in the oats and stir to coat in the butter,  Stir continuously 2 minutes or until the oats are starting to toast. Pour in the water, cider, brown sugar, cinnamon and apple.  Stir to combine. Switch instant pot to "pressure cook" and set for 8 minutes. When it is done cooking, allow to sit closed for 5 minutes, naturally releasing some of the steam.  Then press the release and allow the rest of the steam to release.  Very carefully, open the pot.  Stir to freshen up the yummy smelling oatmeal.  Serve hot  - topped with whipped cream, nuts, diced apple, etc.  Enjoy!

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Cinnamon Rolls

I know, I know... I haven't posted in awhile!  No good reason - just busy and trying to eat healthier!

My girls and two boyfriends were home this last weekend for Easter!  We had so much fun!  I try to have yummy snacks and food for them.... and not spend a ton of time in the kitchen.  I had Texas Trash and Chocolate Chip Oatmeal Caramel Bars.  Jenna turned 22 Friday and she requested Banana Pudding.

A coworker likes to cook and eat like I do.  Susan and I are always sharing recipes.  She got this yummy Cinnamon Roll recipe from Shirley, her sister's mother-in-law!  I love this recipe - homemade... but not too homemade or time consuming.  I made these Friday night when we got home and put them in the oven for Saturday morning!  I have eaten a lot of cinnamon rolls but something about these was extra yummy!  You have to try them!  We had a peanut allergy in the house or I would have totally added pecan halves to the mixture!

Cinnamon Rolls

12 Rhodes frozen cinnamon rolls

Place rolls in a greased 9 x 13 pan.

Mix together:

1/2 cup sugar
1/2 cup brown sugar
1/2 stick butter
1/2 cup vanilla ice cream

Bring mixture to a boil and boil for one minute.  Pour over rolls.  No need to cover.  Put rolls in a cold oven overnight.  In the morning, bake at 350 for approximately 30 minutes.

Invert and frost with the the icing that was included with the cinnamon rolls.

*May add chopped pecans or soft raisins in the bottom of the the pan.

Printable Version

Smokey Sausage and Grits Casserole

My husband loves grits.  I am from Texas but grits have not always been my favorite.  I think it is a texture thing!  When I was in Charleston, South Carolina a few years back with my Baylor girls, I had the pleasure of enjoying Shrimp and Grits at several different restaurants.  I have decided I love yummy, cheesy, "doctored-up" grits.

I, of course, keep my old Southern Living magazines and like to look through them before I get rid of them.  I found this Smoky Sausage and Grits Casserole.  Several things attracted me to this recipe - make ahead, cheesy, smoked sausage.....We enjoyed these for dinner one night and then the family enjoyed them for breakfast over the holidays.

I am sorry to say I don't have a picture.  I had one but I must have deleted it.  Southern Living's picture is way better any way.  Check it out at... Southern Living.

Smoky Sausage and Grits Casserole (adapted from Southern Living)

1 1/2 lbs smoked sausage, chopped
1/2 tsp salt
1 1/2 cups uncooked quick-cooking grits
2   8 oz blocks sharp cheddar cheese, grated
1 cup milk
1 1/2 tsp chopped fresh thyme
1/4 tsp garlic powder
1/4 tsp black pepper
4 large eggs, lightly beaten
Vegetable cooking spray

Preheat oven to 350.  Brown sausage in large skillet over medium-high heat, stirring often, for 7- 9 minutes or until browned and cooked, drain on paper towels.  

Bring Salt and 4 1/2 cups water to boil in a large Dutch Oven over high heat.  Whisk in grits and return to a boil.  Cover, reduce heat to medium and simmer 5 minutes or until thickened, whisking occasionally.  Remove from heat and add cheese, stirring until completely melted.  Stir in milk and next 4 ingredients.  Stir in sausage.  Spoon mixture into a lightly greased 9 x 13 pan.  Bake at 350 for 50 minutes to one hour - or until golden and cooked through.  Let stand 5 minutes before serving.  

*This dish can be assembled and stored in the fridge for up to four days; let is stand at room temp for 30 minutes before baking

Printable Version

Baked Caramel French Toast

This is amazing!  My friend Stacie at preschool is a great cook.  I don't think she has brought one thing to preschool that I haven't loved.

She often makes this Baked Caramel French Toast for a large crowd.  She will use a thinner Italian loaf and she stands the slices up so she can get a lot in a pan.  That works great for a crowd.  She also mentioned that she has topped it with cooked bacon crumbles or cooked sausage crumbles - before baking.  Yum!

I used French bread so I had pretty big slices.  I love pecans so I made one pan with pecans and one pan without... so I doubled the recipe... making two pans of sauce too.

My girls favorite part was that the bread was crunchy on one side and then nice caramel was on the other side.

One other side note... one of my pans was on a darker metal an one was a lighter colored metal.  I definitely liked the texture of the caramel from the recipe in the lighter colored pan - not quite as chewy!  I should probably have used a glass pan like the recipe suggested!

Baked Caramel French Toast

Topping

1 cup firmly packed brown sugar
6 Tbsp butter
1/3 cup whipping cream
1 Tbsp light corn syrup
1 cup chopped pecans (optional)
sprinkling of sea salt on top (optional)

French Toast

3 eggs
1/2  cup milk
1 tsp vanilla
1/4 tsp salt
8 (1/4 inch thick) diagonal slices French bread

Spray a 9 x 13 glass baking dish with nonstick cooking spray.  In a medium saucepan, combine all Topping ingredients, mixing well.  Cook over medium heat until smooth, stirring constantly - do not boil.  Spread topping in sprayed baking dish.  (if adding chopped nuts, sprinkle chopped nuts on top of poured topping and... then I sprinkled some sea salt over the nuts)

Beat eggs in a shallow bowl.  Add milk, vanilla and salt - beating well.  Dip each bread slice in egg mixture - making sure to absorb all egg mixture.  Place bread slices over Topping in sprayed baking dish.  Cover and refrigerate 8 hours or overnight.

To serve - heat oven to 400 degrees.  Uncover baking dish and bake 20 - 25 minutes or until bubbly and toast is golden brown.  Let stand 3 minutes and invert onto a large serving platter, scraping any extra caramel topping from baking dish onto toast.  Serve immediately.  4 servings

Printable Version

Cheesy Sausage and Croissant Breakfast Casserole

I love yummy, savory breakfast casseroles.  I even like making them for dinner.  One of my very favorites is Asiago Bagel Breakfast Bake - I love it!  Please try it if you haven't!

I searched the internet for another and found this .... yes... my favorite... Southern Living.  We were having a teacher birthday lunch and someone suggested a BRUNCH theme.  I often make the previously mentioned Asiago Bagel Breakfast Bake.  I also make a favorite - Sweet Sausage Rolls - yummo!!  I wanted to change it up!

I think you will love this new recipe - Cheesy Sausage and Croissant Casserole.  I followed the recipe almost to a T.  I did put about half of the cheese....in with the croissants, eggs, etc and put the rest on top.  I did sprinkle a little extra Parmesan cheese on top - and sprinkled a little pepper on top.  Next time, I think I will sprinkle a little dried Thyme on top.

When I baked it at school for the teachers, I didn't think it was quite done.  The top looked all brown and yummy but it was a little runny inside.  We ate the edges!!  I would bake it a full 45 minutes - if not a tince longer.

 Cheesy Sausage and Croissant Breakfast Casserole - Adapted from Southern Living

1 pound hot ground pork sausage (such as Jimmy Dean)

1 1/4 cups (5 oz.) shredded Parmesan cheese (I sprinkled a little extra on top)

1 teaspoon table salt

6 green onions, sliced

1 (13.22-oz.) package mini croissants (about 24), torn

Vegetable cooking spray

3 cups milk

1 cup heavy cream

5 large eggs, lightly beaten

2 cups (8 oz.) shredded Gruyère cheese ( After reading the reviews, I subbed in Swiss cheese)

 Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.  Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours.   Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyere (I sprinkled on a little extra Parmesan too. Bake 45 minutes or until golden. Let stand 10 minutes.

Sausage Bread

I have had this recipe for years.  Jennifer was my roommate at Baylor and this recipe is from her sweet mom, Terry!  This Sausage Bread is easy, yummy and savory - I love the flavor!  Also try my Sausage Pinwheels - a family favorite.

It calls for Bisquick and I would normally use Bisquick.  We had a large bag of Krustaez Pancake mix from Costco.  I compared the ingredients and just used it.  The bread turned out great!

Sausage Bread

1 lb breakfast sausage

1/2 cup onion, finely chopped

1/4 cup Parmesan cheese

1/2 cup grated Swiss cheese

1 egg beaten

2 Tbsp chopped parsley ( I used dried)

1/4 cup mayonnaise

2 cups Bisquick

2/3 cup milk

In a large skillet, cook sausage and onion til brown, drain.  Pour into a large mixing bowl, and mix in cheeses, beaten egg and parsley.  In another small bowl, make a biscuit dough by mixing Bisquick with milk and mayonnaise.  Add to the sausage mixture and fold and stir until all mixed together.  Pat mixture into greased square baking dish.  Bake at 400 for about 20-25 minutes or until lightly brown. About 16 squares

Printable Version

Cinnamon Crumb Banana Bread

I have mentioned before that I am always looking for that perfect Banana Bread Recipe.  We love taking really dark, ripe bananas and making Crater Cake - yummy combination of bananas, chocolate chips, cinnamon crumb topping... but sometimes you just want plain banana bread.

I saw this recipe somewhere online and liked the crumb topping idea so I gave it a try. I thought it was very yummy.  I did use three banana.  Also, some sweet breads don't always get done in the middle when I cook them in a loaf pan.  I decided to try this one in a small rectangular glass Pyrex dish. It turned out beautifully.  I loved it!   I found this recipe at Little Bits of Real Food & Real Talk

Please visit Little Bits of Real Food & Real Talk for great pictures and other ideas....

Cinnamon Crumb Banana Bread (adapted from Little Bits of....)

Ingredients

• 1 egg
• 1 cup sugar
• 1/2 cup  butter, at room temperature
• 1 teaspoon vanilla
• 1/2 cup buttermilk ( I used 1/2 cup skim milk and 1/2 Tbsp white vinegar mixed together)
• 3 overripe bananas, mashed 
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 4 tablespoons butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions

In a large bowl, use a mixer and  beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter. * Note that not all loaf pans are the same size. You may have extra batter, so just pour in enough so there is still about an inch or 2 of space before the top of the pan.  Pour into a pan that has been sprayed with cooking spray.

Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake in a pre-heated 350 degree oven for 40 - 50 minutes or until a toothpick comes out clean.  *Remember this will vary depending on the size of the pan

After slightly cooled, sprinkle with powdered sugar and ENJOY!!  

Overnight Caramel Pecan Rolls

First, I want to apologize for not posting new recipes more often.  Life just gets a little crazy and I just haven't tried any new recipes to share.  I have been making a few old "stand-by" recipes.  I did make an easy Thai Lahvosh last night.  We love it.  If you have precooked chicken, it takes like five minutes to put together and just a few minutes to broil.  I highly recommend it!

Over Easter, I wanted to make Caramel Pecan Rolls.  I have been searching for a recipe that I can make at night, and then we can bake it the next morning.  I found this recipe at All Recipes and... it was perfect!  I made two rectangle pans of 12 pecan rolls.  I had a few rolls leftover so I put them in a round pan and decided to top them with frosting... instead of doing the caramel/pecan topping.  The rolls were all fabulous.  I left the pecans off one end of the rolls because my girls always say they don't like nuts.  However, all of the ones with pecans were eaten first so I won't do that again.  I did freeze one pan of the rolls.  I plan to bake when family visits in May,   I will let you know how they turn out after being frozen.  AND... I doubled the caramel pecan mixture.  You can never have enough of the yummy "goo"!!

Caramel Pecan Rolls (adapted from All Recipes)

Ingredients: 

2 cups milk
2 (.25) pkgs active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup oil
1 Tbsp baking powder
2 tsp salt
1 egg
7 cups all purpose flour
1 cup brown sugar
1/2 cup butter
2 Tbsp light corn syrup
1 cup pecan halves (I chopped mine)

1/4 cup butter, softened
1/2 cup white sugar
1 Tbsp cinnamon

Directions:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13 inch baking pans. Sprinkle 1/2 cup pecans in each pan. (I doubled the sauce)
4. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with butter. Sprinkle with sugar and cinnamon. Starting with the long side, roll up the rectangle into a log, and slice into 1 inch wide rolls. Place the rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. (I froze one pan at this point)
5. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
6. Bake uncovered in preheated oven until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. Wait for 1 or 2 minutes before removing pan, so that caramel drizzles over rolls.

Cinnamon Roll Icing Recipe (If you have a few extra and want to bake separately)

2 oz cream cheese, softened

7 Tbsp butter, softened

1/2 tsp vanilla extract

2 Tbsp milk

1 1/2 cups powdered sugar, sifted

1/4 salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Printable Version

Cinnamon Roll Cake

Love this new recipe!  I made it for the girls when they were home last week.   My friend Shelly gave me this recipe. She has four children (triplets and an older son) and she said they love this. My girls loved it and then I shared the rest with my preschool teachers.  Try to ignore the two sticks of butter and just make it and enjoy.... or share it with others!!

Cinnamon Roll Cake

Cake :
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cups milk
2 eggs
2 tsp vanilla
1/2 c butter -  melted.

Mix all ingredients together except butter. Slowly stir in butter. Pour into 9 x13 greased pan.

Topping:
1 cup butter - melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon

Mix topping ingredients, and swirl into batter.

Bake 350 for   30-40 minutes.

Top with your basic powdered sugar glaze.

2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla.

(Per Shelley - I like to sprinkle with powdered sugar. Also you could easily add nuts, but that would ruin it (as my kids say)  Shelly also mentioned that she often mixes the dry ingredients together at night so she can make the cake quickly the next morning!!

Printable Version

Easy Overnight Caramel Pecan Rolls

I love my friend Lori  - but she just is not a huge fan of cooking.  She loves to eat - like me and our group of friends - but she is a little picky on what she eats.... and what she cooks.  She shared  a favorite new recipe and said I had to try it.  She got it from her friend Sarah.  I made it and we loved it.  I especially love any recipe I can make at night and it is ready for me to bake in the morning.  This would be a great Christmas morning recipe.  Please try this  - my friend Lori would be so thrilled to know she shared a recipe with my readers!!

                              
Easy Overnight Caramel Rolls

12 - 14 frozen Rhodes rolls
chopped pecans
1 stick butter
small box Cook & Serve butterscotch pudding
1 cup brown sugar

Spray a bundt pan with cooking spray. First, put chopped pecans in the bottom of your greased bundt pan - then the frozen rolls.   Melt butter in small saucepan.  Add pudding and brown sugar and stir til combined.  Pour melted mixture over rolls and pecans.  Cover with a dish cloth overnight.  In the morning, bake at 325 for 25- 30 minutes - making sure to get the center done.  Cool slightly and flip onto a large plate.  Enjoy!

*I have a new silicone bundt pan and this worked perfectly!!

Printable Version 

Breakfast Sausage Ring

Here is another recipe from Facebook - from Welcome Home.  I have a recipe similar to this that I got from my good friend Emily - Sausage Bundt Cake.   I like them both but this new one doesn't have eggs in it.  I was always worried about getting the eggs done in the middle of the other one.  This one came out of the pan beautifully and we enjoyed a slice with scrambled eggs.  It could be because I used my new pan given to me from the preschool teachers - a silicone bundt pan from Sur la Table.  This pan was amazing - I just need to try it with a cake now! 

Breakfast Sausage Ring

16 oz breakfast sausage (any flavor)

2 (7.5) cans of Pillsbury Buttermilk biscuits

2 cups shredded cheddar or Montery Jack cheese ( I mixed several)

Preheat oven to 350.  Brown sausage in frying pan, drain,  Open first can of biscuits and flatten each biscuit into a larger circle.  Place in bottom of greased bundt cake pan, overlapping each biscuit so that it makes a ring round the bottom of the pan.  Top biscuits with 1 cup shredded cheese, next place cooked sausage on top of the cheese then top sausage with the remaining cup of cheese.  Open second can of biscuits and flatten each one and repeat placing each one around the top of the bundt pan overlapping so it looks like a ring.  Cook for about 25 minutes or until golden.  Remove from oven and let it set for 5 to 10 minutes before inverting onto a plate.  Slice and serve.  

Welcome Home says this makes a nice centerpiece for a breakfast buffet.  Also- try spicy sausage and pepperjack cheese :)

Printable Version 

Granola Bars

I went scrapbooking last weekend with a group of about 30 ladies.  We have been doing this weekend for about 12 years.  Great fellowship with wonderful ladies plus I get to work on my girl's scrapbooks - such a fun weekend.

Amanda is in my Sunday School class and she made these yummy Granola Bars and put one in each of our Goodie Bags.  A couple of ladies didn't show up and it was a race to see who could get the extra Granola Bar from the extra Goodie Bags.

I decided to try them to see if my girls would eat them before they quickly rush out the door for school each morning.  I made a batch and cut them in granola bar size.... and wrapped them individually in plastic wrap.  We Love Them!  I took some to preschool today and the teachers loved them. too.  I think you can be creative with ingredients.  I added Craisins instead of raisins and I threw in some slivered almonds - which really added a nice crunch.  I think your family will love these!!

Granola Bars

1 cup brown sugar
2/3 cup peanut butter
1/2 cup light corn syrup or honey (I used honey)
1/2 cup butter, melted
2 tsp. vanilla

Mix together until well blended and add the following:

3 cups quick cooking oats
1/2 cup coconut  (I didn't put in - didn't have any)
1/2 cup sunflower kernels
1/2 cup raisins (or Craisins)
1/3 cup wheat germ
2 Tbsp sesame seeds
1/2 -3/4 cup butterscotch chips
1/2-3/4 cup chocolate chips

Mix well.  Pat into a lightly greased jelly roll pan.  Bake at 350 for 15-20 minutes.  Cool and cut into bars.  Wrap in plastic wrap for a grab and go breakfast!

*I wanted my dough a little dryer - I added a more oats, kernels, wheat germ and almonds to reach desired consistency

Printable Version

One of my preschool teachers found this on a wonderful blog - The Yummy Life.  The Yummy Life focuses on easy and fun healthy recipes.  You should definitely visit this blog.  Judy said she and her husband loved it and I am always game for a new Crockpot recipe - especially one that I can start at night and have ready for breakfast.

Both my husband and I thought it was very yummy.  My daughters thought it was a little "healthy" for them.  Jenna thought it needed more SUGAR!  :)  I did add a little more sugar to hers when I served it.  I sprinkled some almonds and Craisins on mine.  Be creative with your toppings and enjoy!

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts

Cinnamon Roll Casserole

Another new fabulous recipe!  I found this recipe on Pintrest which led me to The Dishy Decorator.  This is my first time to visit this fun blog and I loved it.  The Dishy Decorator is also a Southern Girl transplanted to the Midwest!  She adapted this recipe from Pillsbury Cinnamon French Toast Bake.   I made mine just like the Dishy Decorator and we loved it.  My husband heated it up several mornings before work - he especially loved it.   I think this would be great using the Pillsbury Orange Rolls too!

This is the perfect Thanksgiving or Christmas morning treat.  I always have to make Sausage Pinwheels on our holiday mornings  (or usually when Jenna requests them :) but I may have to make this too!

Cinnamon Roll Casserole (adapted from thedishydeocrator.blogspot.com - adapted from Pillsbury)

2 Tbsp melted butter or cooking spray (I used cooking spray)
2 cans ( 12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon (I actually forgot this and it was still yummy)
2 tsp vanilla
1 cup chopped pecans
1/4 cup maple syrup
icing from the cinnamon rolls

Heat oven to 375.  Pour melted butter into a glass 9 x 13 baking dish or spray with cooking spray.  Separate both cans of dough into 16 rolls.  Cut each roll into 8 pieces; place pieces over butter in baking dish.  In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended.  Gently pour over roll pieces.  Sprinkle with pecans; drizzle with 1/4 cup maple syrup.  Bake 20-28 minutes or until golden brown. Cool 15 minutes.  Meanwhile, remove metal covers from icing; microwave on medium (50 %) 10 - 15 seconds or until thin enough to drizzle.  Drizzle over top.  If desired, spoon extra syrup over individual servings ( I felt sweet enough so I didn't do this)

Printable Version

Ham and Cheese Croissant Casserole - Make Ahead

I am liking this idea of "Make Ahead" breakfast casseroles.  My family loves having "backwards night" and having breakfast for dinner.  I love coming home and just popping my casserole in the oven!

This was easy and tasty.  My friend Lori who is a rather conservative "eater" thought it was amazing.  My hubby on the other hand has an adventurous palate and thought it was good but could be jazzed up a bit.  He would prefer I didn't use croissants (didn't love the sweet) but maybe an asiago bagel.  He also thought I should use a more flavorful cheese and maybe a crunchy veggie.   He did however eat every bite!

I didn't have as much ham as I thought so I threw in a cup of precooked bacon crumbles.  This added a nice texture and flavor.  I know your family will enjoy this new breakfast casserole.  Be creative!

Ham and Cheese Croissant Casserole (adapted from Southern Living)


3 (5-inch) large croissants, diced
1 (8 oz) package chopped cooked ham
1 (5 oz) package Swiss cheese, shredded
6 large eggs
1 cup half and half
1 Tbsp dry mustard
2 Tbsp honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground nutmeg (optional - I used an 1/8)

Place croissant pieces into a lightly greased deep-dish pie plate.  Top with ham and cheese.  Whisk together eggs, next 5 ingredients and if desired, nutmeg and pour over croissants.  Press croissants down to submerge in egg mixture.  Cover tightly and chill 8 - 24 hours.  Preheat oven to 325.  Bake, covered for  35 minutes.  Uncover and bake 25 to 30 minutes or until browned and set.  Don't rush so to get middle set.  Let stand 10 minutes before serving.

Printable Version