Breakfast
Halloween is fast approaching and so is all that CANDY! I made these muffins with Snickers but you can make them with your favorite chocolate candy! These were good and when you look at them you expect a very sweet and chocolate treat, but in reality they are not as sweet as you expect. The batter is very dense and although this is sweet, it is not over the top sugar coma sweet!
INGREDIENTS
2 1/4 cups all purpose flour
3/4 cup sugar
1/4 cup cocoa powder
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons of melted butter
1 cup of milk
1 teaspoon vanilla
2 eggs lightly beaten
3 full size snickers bars chopped into pieces
DIRECTIONS
Preheat oven to 350 degrees. spray mini muffin pans with non stick spray. Set aside. Combine, flour , sugar , cocoa , baking powder and salt in large bowl and mix well with a whisk. Combine milk, butter eggs and vanilla in another bowl. Pour the wet ingredients in to the dry ingredients combining well. The mixture will be very thick. Add the chopped candy and combine well. Spoon into your prepared pan filling about 1/2 way up.( I filled mine a little higher and it did make a bit of a mess with the caramel). Bake about 15 minutes or until cooked through watching not to burn!
Makes 24 muffins
Enjoy,
If you like crustless quiche this is it! Full of flavor, easy and can easily adjust to your families taste. I used Jimmy Dean spicy sausage because we like a lot of flavor but you can use any mild or Italian sausage you like. This was easy to make and was great for lunch the next day!
INGREDIENTS
3 cups Simple Potatoes hash browns (found in the refrigerated section of your grocery store)
4 Tablespoons unsalted butter, melted
salt to taste
pepper to taste
1 pound HOT Jimmy Dean sausage or your choice
6 eggs
1/4 cup heavy whipping cream
1 cup cheddar cheese
1 cup Monterey jack cheese
2 scallions, chopped
DIRECTIONS
Pre heat oven to 375 degrees. Coat a 9 inch pie plate with non stick spray. In a large bowl toss together the hash browns and the butter to coat and season with salt and pepper. Press the hash browns into and up the sides of your pie plate forming the crust. Bake for approximately 25-30 minutes or until golden brown. In the meantime sauté your ground sausage in a skillet over medium heat until cooked through and breaking the sausage into bits. In the large bowl you used for your hash browns, whisk together the eggs, cream, cheeses and scallions . Season with salt and pepper. Add your cooked sausage to mixture and mix to combine well. Pour mixture on top of your hash brown crust and bake for approximately 30 minutes or until set. Let cool slightly and cut into wedges. Serve warm,
Enjoy,
This recipe can be found over at very culinary food blog
One of the things both Amanda and Robby love is when we have breakfast for dinner! We did that often when Jim was in Iraq and Afghanistan. I always knew the kids would go to bed with a full belly! I made this recipe for dinner and although Amanda is living away at college now, I know she would have enjoyed it as much as the rest of us. Robby had two helpings and I got a ” thanks for dinner Mom… that was great”. And Jim, well, he had three helpings! I think that says it all!
INGREDIENTS
1 pound hot sausage or your favorite sausage
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 eggs, beaten
1 cup of water
1/2 cup of milk (use what ever you have)
2 packages McCormick sausage gravy packets
6 slices of bread, cut into 1 inch cubes
2 tablespoons melted butter
DIRECTIONS
Preheat oven to 325 degrees. Cook sausage in a large skillet over medium high heat until brown, drain sausage and cover the bottom of an 11 x 8 prepared baking dish. Sprinkle both cheeses over the sausage. Beat eggs, water, milk and one packet of the gravy mix in a medium bowl. Whisk until well incorporated. Pour over the sausage and cheese. Spread all of your bread cubes over the egg mixture and drizzle with butter. Bake uncovered for 40 minutes. Take out of the oven and let cool 5-10 minutes. During the last 5 minutes of baking, mix the second packet of gravy mix according to package directions and serve on top of your sausage bake!
Enjoy,
You are going to love, love , love these little delicious bites! We devoured them! I was Robby’s hero! BIG score for me! I might add that these took me less than 15 minutes to make! Another big score!! I know you are going to thank me so, YOU’RE WELCOME!
INGREDIENTS
(8 ounce) refrigerated crescent roll dough
1 Tablespoon unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1 Tablespoon unsalted butter, melted
1/2 tablespoon milk
2/3 cup confectioners sugar
DIRECTIONS
Preheat oven to 375 degrees.
Spray mini muffin tin with non-stick cooking spray.
Remove dough from can and unroll, keeping the dough sheet together the best you can. The long side of the rectangle should be closest to you, using your fingers pinch the dough together. Flip dough to the other side and pinch together the same way. You can separate the dough into two sections if that is easier. Using a rolling pin roll the dough out making the dough about 1/2 inch thick. Spread the melted butter equally across the dough. In a small bowl mix together sugar and cinnamon. Spread the cinnamon mixture evenly across the dough onto the butter. Starting with the long side closest to you roll the dough into a log shape pinching the edges to seal. Cut the log into 16 equal pieces. Place one piece into each of the muffin cups with the spiral side facing up. Place in the oven and bake for 10-12 minutes until golden brown.
While the rolls are baking make the glaze by mixing all of the glaze ingredients together, I like to use the whisk to mix the glaze to break up any lumps you may have. When the rolls have been baked, remove them from the pan and drizzle with the glaze!
These are best eaten the same day and WARM!
Enjoy,
This recipe was found at www.deliciouslyyum.com
This crescent breakfast ring was easy, fast to make and the taste hits the spot! I followed the recipe from the blog Jo Cooks but you can make this anyway you want with any vegetables and cheese you have on hand! The kids can help with this one too!
INGREDIENTS
1 can Pillsbury crescent rolls
8 slices cooked bacon (I used thick cut bacon)
1/2 red pepper chopped
1/2 green pepper chopped
5 eggs
1 cup cheddar cheese, shredded
Salt
Pepper
1 egg for egg wash (optional)
DIRECTIONS
Preheat oven to 375 degrees. In a bowl, beat eggs and add the chopped pepper and stir, season with salt and pepper. Cook the eggs in a skillet so they are scrambles (I add a pat of butter). Lay out the crescent roll out in a star form with the wide ends of the dough touching making a circle. On each crescent lay piece of bacon. Add half of the cheese around the ring. Add the scrambles eggs around the ring and top with the remainder of the cheese. Fold the crescents over. You can now brush the ring with the egg wash. (I recommend) Bake 20 minutes or until crescent is cooked through and golden brown.
From Jo Cooks
Enjoy,
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