Breakfast Cream Cheese Danish

Note:  One day while shopping at Kroger there was a cream cheese danish on sale.   To my surprise, Little Guy asked if I would buy it for him.   He absolutely loves cream cheese danish apparently. That meant I needed to find a quick and easy recipe so I could make one for him.   This one has worked well.

Breakfast Cheese Danish

Ingredients:
2 cans ready to use refrigerated crescent rolls
2 (8-ounce each) packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Oatmeal Chocolate Chip Muffins

Note:   I am working on a batch of these to be breakfast muffins for next week while the floor installers are here.   If I am honest with myself I will go ahead and double the recipe because I know these will be gone before the week even starts!

Oatmeal Chocolate Chip Muffins

Ingredients

1 1/2 cups oats (old fashioned or quick oats)
2 and 2/3 cups flour
2/3 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
1 1/2 cups milk
1/2 cup butter
6 ounces chocolate chips

Directions:
Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.
Makes approximately 18 muffins.

French Toast Bake

Note:  With our house in chaos, cooking has been quite the challenge.   Quick and easy one dish meals have been VERY appealing to me.   This is going into the refrigerator for our breakfast in the morning.   We are going to need a big breakfast before we completely empty out the house so our new wood floors can be installed next week. 

FRENCH TOAST BAKE

Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
Melt butter in microwave & add brown sugar....stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around.  Beat eggs, milk, & vanilla.  Lay single layer of Texas Toast in pan. Spoon 1/2 of egg mixture on bread layer.  Add 2nd layer of Texas Toast. Spoon on remaining egg mixture.  Cover & chill in fridge overnight.  Bake at 350 for 45 minutes (covered for the first 30 minutes).  Sprinkle with powdered sugar.  Serve with warm syrup!

7 up/Sprite/Ginger Ale Biscuits

Note:  We have been so busy this summer that family suppers have been more rare than common.   This past week I asked the boys what meals they had been craving.   Big Guy said he really wanted roast, mashed potatoes, homemade biscuits and veggies.    Last night I had everything almost ready and realized I hadn't made biscuits.   I didn't want to disappoint him but didn't want to hold up supper so I whipped up these 7 up biscuits which turned out to be ginger ale biscuits since I didn't have 7 up.   They aren't technically homemade, but they were as close as I could get in the time crunch I had.

7 up/Sprite/Ginger Ale Biscuits

Ingredients
4 cups Bisquick
1 cup sour cream
1 cup 7-up/Sprite/Ginger Ale (basically any kind of lemon-lime drink)
1/2 cup melted butter

Directions
Melt your butter in the bottom of a 9 x 13 baking pan.   Fold sour cream into Bisquick and then add 7 up.  Just mix, but don't over mix.    Dump onto a floured surface.   Roll out to a 1 inch thickness.   Cut out and place in the butter pan.   Bake in a 425 degree oven until golden brown. 

Apple Fritters

Notes:   If we go to our local donut shop, my husband is going to get an apple fritter.   He loves them.   Recently one of the group pages on Facebook, Welcome Home, posted a recipe that was so easy and tasted very similar.   I can't make these very often or he will be completely spoiled and will  never want to go to the donut shop again.  Ha! Ha!

Apple Fritters
Ingredients
2 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon Salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup apple cider
2 large eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 cups vegetable oil

GLAZE:
2 cups confectioners' sugar
1/4 cup apple cider
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Spread prepared apples in single layer on paper towel–lined baking sheet and pat thoroughly dry with paper towels. Combine flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg in large bowl. Whisk cider, eggs, and melted butter in medium bowl until combined. Stir apples into flour mixture. Stir in cider mixture until incorporated.

Pour oil into a large deep skillet or a Dutch oven over medium-high heat. You should have at least 2 inches of oil in your skillet or Dutch oven. Test the oil to see if it is ready by dropping a pinch of dough into the oil. It is ready when the dough floats to the top.

Using a measuring cup (I use the 1/3-cup) carefully drop heaping portions of batter to the hot oil. Press batter lightly with back of spoon to flatten. Fry, until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.

Transfer fritters to wire rack set inside rimmed baking sheet. Bring oil back to the same temperature and repeat with remaining batter. Let fritters cool 5 minutes

Meanwhile, whisk confectioners’ sugar, apple cider, cinnamon, and nutmeg in medium bowl until smooth. Top each fritter with 1 heaping tablespoon glaze. Wait approximately 5 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Ham and Cheese Quiche

Note:     Don't tell my boys that real men don't eat quiche because they LOVE it.    We have it quite often.    By far their favorite is ham and cheese quiche.      I always make two at a time so that we have it for supper and then one for breakfast the next morning.

Ham and Cheese Quiche


Ingredients
1 (9-inch) Pie shell, thawed
2 cups shredded sharp cheese
1 cup chopped ham
1/4 cup yellow onion, finely chopped
2 eggs, beaten
1/2 cup mayonnaise
1/2 cup evaporated milk

Directions
Preheat oven to 375. Toss together cheese, ham, and onion. Spoon into pie shell. Whisk together remaining ingredients until well blended. Pour over ham and cheese mixture. Bake 45 minutes, or until golden and knife inserted into center comes out clean.

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Ingredients:

For the Cinnamon Filling...In a large bowl, using a hand mixer, mix until smooth:
1 stick softened butter, almost melty
1 cup packed brown sugar
2 T. cinnamon

Using a rubber spatula to scrape the sides, pour this mixture into a large pastry bag that had been opened and stood up in a tall tumbler. A large ziptop bag with the edges folded over the tumbler would work too.

For the Icing...
2 cups powdered sugar
1 tsp vanilla
4 T. milk

Mix until smooth and pour into a second pastry bag just like you did with the cinnamon mixture above.

For the Pancakes...
In the same bowl that you used for the filling and the icing- no need to be using or washing too many bowls now- mix together:

Let's make this easy!! Use any pancake mix you desire.

Preparation:

In a large non-stick skillet, over medium to medium-low heat, and using a 1/4 cup dry measuring cup, ladle 2 pancakes. Snip the tip off the pastry bag containing the cinnamon filling so that the opening is a scant 1/2 inch wide, swirl over cooking pancakes in a circular motion- 3 go-a-rounds should do. Continue to cook the pancakes until bubbles form evenly through each cake.

Chocolate Chip Pancakes

Note:  Breakfast is delicious any meal of the day!    We are going to have the college kids over from our church for a pancake supper soon.   I think we will make it extra special with a few wonderful pancake recipes.

Chocolate Chip Pancakes

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 cup mini semi sweet chocolate chips

Preparation:

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.
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.

Freezer Cinnamon Rolls

Note:    Is there anything more fun than having friends come and visit for the holidays?  
We LOVE it.   If we have friends visiting I don't want to have to spend too much time in the kitchen.   Having these cinnamon rolls in the freezer makes breakfast easy and delicious.

Freezer Cinnamon Rolls

Ingredients
1/2 c. very warm water
1 T. sugar
2 T. yeast
1/2 c. melted butter
2 eggs
2 t. salt
1/2 c. sugar
1 1/2 c. warm milk
5 1/2 c. flour
butter
brown sugar
sugar
cinnamon
 butter
vanilla
milk
powdered sugar

Directions
Combine water, 1 T. sugar and yeast.  Set aside for 5 minutes to activate. Mix 1/2 c. sugar, melted butter, eggs, and salt.  Add yeast mixture.  Stir in warm milk. Add 5 cups flour, 1-2 cups at a time. Knead dough on a well-floured surface, adding flour as necessary, until dough isn’t sticky. Let rise until double in a clean, oiled bowl.  Punch down risen dough.  Separate into two pieces. Roll out dough in a large rectangle.  Spread with softened butter.  Sprinkle liberally with brown sugar, white sugar, and cinnamon. Roll dough. Cut your dough into about 12 (1-inch) rolls.  (Tip: the best way I have found to cut is with dental floss). 
Lay them in a pan and let them freeze.

When ready to bake.   Place in a greased pan.  Set out on the counter overnight to let rise.  Bake at 350° for 20-22 minutes.  Spread icing while hot.


For icing, melt butter (about 2 T.).  Add 1 tsp. vanilla and 2 T. milk.  Sift powdered sugar into mixture and stir well until icing consistency.

Candida Friendly Baked Egg in a Tomato

Note:    I only wish that it weren't the end of summer.   Garden fresh tomatoes are almost gone which means my days of enjoying this are too!


Candida Friendly Baked Egg in a Tomato

Ingredients
1 tomato
2 eggs
white cheddar cheese, freshly shredded*
sea salt and pepper

Directions
Wash the tomato and slice in half.     Take a spoon and scoop out the seeds to form a bowl.    Sprinkle inside lightly with sea salt and pepper.    Sprinkle with light layer white cheddar cheese.    Break egg each into tomato halves.    Bake for about 10 minutes.    Take out and sprinkle with a little more cheese.   Bake for about 7 more minutes or until the eggs are set to your desired consistency.    Take out of the oven and let rest for two minutes before eating.

*A small amount of cheese is allowed on the Candida diet as long as it is melted.

Bacon and Egg Waffles

Note:  This is the all in one breakfast!   Eggs, bacon and cheese all in a waffle.    These are a definite hit at our breakfast table.

Bacon and Egg Waffles

Ingredients
1 egg, beaten
1 c. milk
1 c. sour cream
1 T. butter, melted
2 c. biscuit baking mix
6 to 8 slices bacon, crisply cooked and crumbled
1 c. Cheddar cheese, shredded

Directions

In a medium bowl, blend together egg, milk, sour cream and butter. Stir in biscuit baking mix; blend well. Mix in bacon and cheese. Pour in enough batter to fill a preheated waffle iron and bake until steaming stops and waffles are crisp and golden. Makes 12 waffles.

Sweet Potato Waffles

Note:  Waffles and sweet potatoes combined?   How amazing!   They do not need syrup.  Just sprinkle them with powdered sugar.   Yummy!


Sweet Potato Waffles

Ingredients
1 c sweet potatoes, peeled, cooked and mashed
1-1/4 c. buttermilk
1 egg, beaten
1 T. oil
2 c. biscuit baking mix
1/4 c. sugar
1/2 t. cinnamon
 powdered sugar

Directions

In a large bowl, combine mashed sweet potatoes, buttermilk, egg and oil. In a separate bowl, whisk together baking mix, sugar and cinnamon. Stir sweet potato mixture into dry ingredients to make a fairly thick batter. Spoon 1/2 to 3/4 cup batter into a preheated waffle iron that has been sprayed with non-stick vegetable spray. Bake as manufacturer directs. Sprinkle with powdered sugar. Serves 6.

Bacon Breakfast Casserole

Note:    I love breakfast in the morning and at night too.     I like to bake this in the regular casserole pan, but I have also baked this in individual ramekins for ladies brunches as well.   Both worked well!


Bacon Breakfast Casserole

Ingredients
1 lb. bacon, diced
1/2 sweet onion, chopped
1/2 green pepper, diced
10 eggs, beaten
1-1/2 c. cream-style cottage cheese
4 c. frozen shredded hashbrowns, thawed
2 c. shredded Cheddar cheese
1-1/2 c. shredded Monterey Jack cheese, divided

Directions

In a large skillet over medium heat, cook bacon, onion and green pepper until bacon is crisp; drain and set aside. In a large bowl, combine remaining ingredients, reserving 1/4 cup of the Monterey Jack cheese. Stir bacon mixture into egg mixture. Transfer to a greased 13"x9" baking pan; sprinkle with reserved cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes, until set and bubbly. Let stand 10 minutes before cutting. Makes 8 to 10 servings

Granola

Note: My son is still addicted to the Food Channel. How great is Alton Brown? He always explains the science behind his food which is so awesome. My husband loves granola so we have enjoyed making this for him!

Granola

Ingredients
3 Cups rolled oats
1 Cup slivered almonds
¼ Cup, plus 2 tablespoons dark brown sugar
¼ Cup, plus 2 tablespoons honey
¼ Cup Vegetable oil
¾ tsp salt
1 Cup craisins
1 small package slivered almonds

Directions
Preheat oven to 250*- In a large bowl, combine oats, cherries, nuts and brown sugar. In a separate bowl, combine honey, oil and salt. Combine both mixtures and pour onto a jelly roll pan. Cook for 1 hour and 15 min.- Stirring every 15 minutes. Allow to cool and store in an air tight container.

Buttermilk Pancakes

Note:   "Caroline (who later became known as "Ma") waited impatiently, trying hard not to look at the tall, steaming stack of hotcakes. The very last thing Mother put on the table was the sugar syrup. Now they all sat down." (Little House in Brookfield, Laura Ingalls Wilder)        This next recipe inspired by Little Guy's reading of the Little House books is buttermilk pancakes.

Buttermilk Pancakes

Ingredients
1  cup  all-purpose flour
2  teaspoons  baking powder
1  teaspoon  baking soda
1  teaspoon  sugar
1/2  teaspoon  salt
3/4  cup  buttermilk
1/2  cup  milk
1  large egg
2  tablespoons  butter, melted and cooled

Directions
Whisk together first 5 ingredients in a large bowl. Combine buttermilk, milk, egg, and butter in a separate bowl; add to flour mixture, and whisk just until blended. Transfer to a large measuring cup, and let stand 10 minutes.   Pour 3 to 4 tablespoons of batter onto a hot, lightly greased griddle or nonstick pan. Cook until pancakes are covered with bubbles and edges turn brown. Turn and cook other side 2 minutes or until golden brown.

TMTT: Crockpot Breakfast Casserole

Note:    Saturdays are crazy with basketball games.    Sunday mornings are very busy trying to get us all out the door to church.    Monday is very busy with my sweet twin nieces coming over to play for the morning.    Right now the crockpot is getting a workout because I am using it to even help out with breakfast occasionally!         

Crockpot Breakfast Casserole

Ingredients
1 pound bag frozen hash browns, partially thawed
3 cups shredded cheddar cheese
1 dozen large eggs
1 cup milk
salt and pepper

Directions
Spray the inside of your crockpot with a nonstick cooking spray.     Pour half of the hashbrowns evenly into the bottom of the crockpot.   Top with half of the cheese.    Repeat with the rest of the hashbrowns and cheese.

Mix eggs, milk, salt and pepper.   Pour on top of the hashbrowns and cheese.    Cook on low overnight (about 8-9 hours).

If you like meat in your breakfast casserole, you can add cooked bacon, sausage, or ham after the hashbrowns and before the cheese.   


I am heading over to Tempt My Tummy Tuesday to see my friends, Lisa and Lana, and check out this week's wonderful recipes!

Blueberry Pancakes

Note:   Did you know today is National Blueberry Pancake day?   Me either until I got a tweet for Domino sugar!  (You can follow Domino on twitter here.)    Here is their recipe for delicious pancakes you can make to celebrate!      Lucky me.    I just bought a bottle of blueberry syrup yesterday!!

Blueberry Pancakes

Ingredients
1 cup all purpose flour
2 Tbsp Domino granulated sugar
1 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 egg lightly beaten
1 cup buttermilk
2 Tbsp butter melted
1 cup fresh or frozen blueberries

Your choice of toppings :  more blueberries, your choice of syrup (ours is blueberry), powdered sugar, butter, whipped cream

Directions
In a medium mixing bowl, combine flour, sugar, baking powder, salt and baking soda. Set aside.

In another medium mixing bowl, combine egg, buttermilk and butter. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).

To make 4-inch pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. Serve warm.


Make 8-10 pancakes. (So I would seriously double this recipe from the start if you have hungry guys like mine!)


Toppings :  more blueberries, your choice of syrup (ours is blueberry), powdered sugar, butter, whipped cream

Monkey Muffins

Note: I have been making bread with my bread machine. Today as I was making some bread dough I ran across this recipe at Pioneer Woman's blog. Come to Mama! My boys were just drooling as I was rolling the dough into little balls of potential monkey muffin deliciousness. Thank you, Pioneer Woman.

Monkey Muffins

Ingredients
bread dough
butter
sugar
ground cinnamon
sweetened condensed milk
vanilla

Directions

Preheat oven to 375 degrees. Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon. Roll dough into walnut sized balls. Place three into each muffin tin.

Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.

If needed, allow dough to rise. Otherwise just go ahead and bake until golden and bubbly.

While the muffins were baking, I opened my sweetened condensed milk and poured into a microwave safe bowl and added one tsp. vanilla. Warm slightly in the microwave.

When muffins are done, remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Allow rolls to sit for a little while to absorb sweet, sticky milk.

Crockpot Breakfast Casserole

Note: I can't help it. I am addicted to my crockpot. My poor beat up, no armed, legs barely hanging on crock pot. It has never failed me. Recently I had a crazy hectic day and we had someone to be so I decided to just "try something". I dumped all the ingredients of a breakfast casserole into my crockpot and set it on high to cook. We were gone for two hours and when we got home I opened the lid to perfection! Oh, yes!

Crockpot Breakfast Casserole

Ingredients

9 eggs, beaten

Cocktail sausages, 1 package

2 ¼ cups of milk

2 cups of cheese (I used what we had – a mixture of mild cheddar and Colby)

10 slices of bread, torn into quarters

Salt

Pepper

Directions

Spray the crockpot with Pam. Make a layer of bread, sausages, and 1 cup of cheese. Sprinkle with salt and pepper. Repeat the layer. Mix eggs and milk together. Pour over the ingredients in the crockpot. Sprinkle with the remaining cheese. Cover and cook for 2 hours on high.

TMTT: German Pancakes

Note: Our homeschooling group is doing a Tour of Countries soon. We have been exploring recipes from different countries. We are in LOVE with this German pancake! It is made in a 9x13 pan which means it is super easy and really delicious!

German Pancakes

Ingredients
6-8 eggs
½ c. sugar
½ c. flour
½ c. butter, melted
½ c.- 1c. milk
½ tsp. salt
1 tsp. vanilla

Directions
Preheat over 400F. Mix ingredients in order. Pour into greased 9x13 pan & bake for 20-24 minutes. Serve with berry/maple syrup or powdered sugar.

For more delicious recipes, join me at Lisa and Lana's blog: Tempt My Tummy Tuesday!