Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

Monday, June 18, 2012

Recipe: Cinnamon Roll Casserole


I am always on the hunt for yummy breakfast dishes that I can make when I have extra time on the weekends and this one definitely fits that requirement.  When I came across this recipe on The Dishy Decorator's blog, I just knew I had to try it so I made it for Fathers Day breakfast and it was a huge hit with my family.  It is like a bread pudding and is oh so tasty and super easy to make.

I only made a few changes to the recipe.  First, instead of cutting all the rolls into eight pieces, I did the first layer and can into four pieces, then on the second layer and can, I cut into eight pieces and filled in any bare spots.  I didn't have any heavy cream, so I used 1/4 cup half and half and 1/4 cup whole milk.  Instead of pecans, I used walnuts.  


This dish is so good and easy to make that I will be making this for our VBS volunteers and even for our school staff.  Enjoy!



Cinnamon Roll Casserole

by The Dishy Decorator
Ingredients
  • 2 tbsp of melted butter or baking spray
  • 2 cans (12.4 oz each) refrigerated cinnamon rolls with icing
  • 4 eggs
  • 1/2 cup heavy whipping cream
  • 2 tsp ground cinnamon
  • 2 tsp vanilla
  • 1 cup chopped pecans (or walnuts)
  • 1/4 cup maple syrup
Garnish
  • Icing from cinnamon rolls
  • Maple syrup (if desired)
Instructions
  1. Heat oven to 375°F.
  2. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish.
  3. Separate both cans of dough into 16 rolls; set icing aside.
  4. With the first 8 rolls, cut each roll into 4 pieces; place pieces over butter in dish.
  5. With the last 8 rolls, cut each roll into 8 pieces, making sure to fill in any bare spots and then just layering on top.
  6. In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces.
  7. Sprinkle with pecans; drizzle with 1/4 cup syrup.
  8. Bake 20 to 28 minutes or until golden brown.
  9. Remove from oven and cool 15 minutes.
  10. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  11. Drizzle icing over top.
  12. If desired, spoon syrup over individual servings.
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Linked To:
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat Tuesday
*Mandy's Recipe Box: Totally Tasty Tuesday
*Chef in Training: Tuesday Talent Show
*Crazy for Crust: Crazy Sweet Tuesday
*33 Shades of Green: Tasty Tuesday
*Lady Behind the Curtain: Cast Party Wednesday
*Bizzy Bakes: Recipe Box
*Mom on Timeout: Taking Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*The 36th Avenue: Sticker and Party Time
*A Little Nosh: Tastetastic Thursday
*Something Swanky: Sweet Treats and Swanky Stuff
*A Creative Princess: It's a Party
*A Glimpse Inside: Catch a Glimpse
*Happy Hour Projects: Happy Hour Friday
*Simply Sweet Home: Friday Favorites
*Alli-n-Sons: Sweet Tooth Friday
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Gingerbread: Sweet Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday
*Country Momma Cooks: Link and Greet
*Everyday Mom's Meals: Church Supper
*Addicted to Recipes: Scrumptious Sunday
*Reasons to Skip the Housework: Tuesday Time Out
*Blissful and Domestic: Feature Friday
Posted by Wende at 8:07 AM 13 comments
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Sunday, April 22, 2012

Recipe: Baked Cinnamon Breakfast Bites





My girls love to have anything other than cereal for breakfast.  We love muffins, biscuits, eggs.  I try to oblige when I can, but sometimes I just don't have the extra time in the morning.  When I came across this recipe on the blog Oh My! Sugar High, it reminded me of one our family favorite breakfast treats, Cinnamon Biscuit Balls.  These little breakfast bites are very similar, but the crushed crispy rice cereal gives them a slight crunchiness.  I rolled the bites the night before and placed them on a baking sheet and put them in the refrigerator.  The next morning, while the oven was preheating, I dipped them in butter and rolled them in the cinnamon-sugar mixture.  Super simple and an easy prep!  


My girls loved them!  They made for an easy and tasty breakfast.  These would be a great after school treat or even a treat in the lunchbox.    To make them a bit healthier, next time I make them with whole wheat flour.


Enjoy!






Baked Cinnamon Breakfast Bites
{original recipe by Oh My! Sugar High}
Ingredients
  • 1 1/3 cups AP flour
  • 1 cup crisp rice cereal, coarsely crushed
  • 2 tbsp plus 1/2 cup sugar, divided
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter-flavored shortening (I used regular)
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • 1/4 cup butter, melted

Instructions
  1. Preheat oven to 425 degrees.
  2. Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
  3. Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
  4. Add milk and stir just until moistened.
  5. Roll dough into approximately 2 1/2 dozen 1 inch balls.
  6. Mix cinnamon and remaining sugar in a small bowl.
  7. Drop balls into melted butter and roll in cinnamon sugar mixture.
  8. Place balls slightly apart onto greased baking sheet.
  9. Bake for 15-18 minutes or until inserted toothpick comes out clean.
  10. Cool for a few minutes in pan on wire rack before removing.
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Posted by Wende at 8:43 AM 4 comments
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Thursday, January 19, 2012

Recipe: Nutella Swirl Banana Bread



Banana bread is a favorite at our house and this is the only way that I can eat bananas.  Just before Christmas, I bought one of these big bags of very ripe bananas for next to nothing so that I could make some banana bread for our friends and family for Christmas.  I have a recipe that has never let me down...super moist and delicious every time I make it!  I made a few loaves but really wanted to jazz up the next few batches.   Chocolate and banana just seems to go together and I though about adding some chocolate chips to the batter but then I had a light bulb moment....nutella!  I mean, who doesn't love that yummy goodness!  I decided to give it a try and let me tell you it was so good my family devoured the first loaf before it even had a chance to cool down.  It has just enough chocolate yum, but it is not so overly sweet that you can't enjoy the wonderfulness of a slice.  I think it is kind of pretty too!  It was well liked by all my family and friends and my children have already requested it several times.  

Enjoy!


Nutella Swirl Banana Bread
by Wende Rickett/The Rickett Chronicles
Ingredients
  • 1/2 cup butter, room temperature
  • 1 package (8 oz) cream cheese, room temperature
  • 2 cups sugar
  • 2 eggs, room temperature
  • 1 1/2 cups banana (about 4 medium), mashed
  • 1/2 tsp vanilla
  • 3 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2/3 nutella, divided

Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a loaf pan with nonstick cooking spray.
  3. Cream butter, cream cheese and sugar in a large bowl until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add bananas and vanilla, beat well.
  6. In a separate bowl, combine flour, baking soda, baking powder and salt.
  7. Slowly add dry ingredients to wet ingredients mixing until just combined. Do not over mix.
  8. Spoon half the batter into the pan.
  9. With a spoon, dollop 1/3 cup nutella over the entire surface of the batter.
  10. Spoon the rest of the batter into the pan.
  11. Dollop 1/3 cup nutella over the surface of the batter.
  12. With a knife, insert into the batter and gently swirl the batter and the nutella.
  13. Place pan in the oven and bake 1 to 1 1/4 hours or until a toothpick inserted in the middle comes out clean.
  14. Remove from oven to a wire rack and cool about 15 to 20 minutes.
  15. Remove from pan and cool completely.
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Posted by Wende at 12:00 AM 9 comments
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Monday, December 26, 2011

Countdown to 2012: Best Breakfast Recipes

Countdown to 2011 with Finding Joy in My Kitchen


I am so excited to be joining Finding Joy in My Kitchen for her annual countdown.  I participated last year and it was interesting to look back on my blog to see the recipes that I made over the past year.  Some recipes were more of a hit than others, but they were all delicious to my family.  

Here are the best recipes that we tried for breakfast. 


 ~~~~
READ the rest of the post here ------»
Posted by Wende at 12:00 AM 1 comments
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Friday, November 11, 2011

Recipe: Streusel Topped Pumpkin Spice Muffins {Revisited and Updated}


I am in the process of updating the pictures of my older recipes.  While I do not claim to be very good at taking photos, I am trying and learning.  And, let's be honest, anything is better than what they were!

We love all things muffin in our house.  My family loves them for breakfast, with their lunches, snacks...you name it.  These muffins are one of are very favorites (I think I say that about all the muffins I make) especially during the fall months.  When they are baking, not only does my house warm up from the oven, but the most delightfully warm scent fills the air.  These are super easy to make because they require three ingredients for the muffins...spice cake mix, canned pumpkin and water.  You can add the streusel topping, which takes these over the top, or you can leave them "naked."  

The recipe can be found here with newly updated pictures.

Enjoy!


Linked To:
*Alli n Sons: Sweet Tooth Friday
*Six Sister's Stuff: Strut Your Stuff Saturday
*Sweet as Sugar Cookies: Sweets for a Saturday 
*Be Different, Act Normal: Show and Tell Saturday
*A Well Seasoned Life: Sweet Indulgences Sunday 
*LambAround: Not Baad Sundays 
*Nifty Thrifty Things: Nifty Thrifty Sunday 
*J&M's Eye Candy: Strut Your Stuff Sunday 
*Flamingo Toes: Think Pink Sundays 
*Petite Hermine: Sunday Linky Party
*My Sweet and Savory: Meatless Monday
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*Talking Dollar and Cents: Muffin Monday 
*DIY Home Sweet Home: More the Merrier 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Delightfully Dowling: Mangia Monday
*A Southern Fairytale: Mouthwatering Monday 
*Marvelously Messy: A Marvelous Mess  
*The Girl Creative: Just Something I Whipped Up
   





Posted by Wende at 9:20 AM 6 comments
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Monday, October 31, 2011

Recipe: Cinnamon Biscuit Balls


With three busy girls and a busy family life, I am always looking for quick recipes that I can make to change up our snacks and breakfasts.  My girls love to eat muffins and biscuits so I when I came across this recipe on Karly's blog, Buns in My Oven, I thought it would be a great alternative...and it was!  Not only was it delicious but it was super easy to make because it is made with a baking mix and only required a few ingredients.  My girls loved them and I was happy to have a homemade treat to put in their lunches.  Next time I make them, I will try dipping them in caramel sauce as Karly suggests.

Enjoy!

Cinnamon Biscuit Balls
(original recipe by Karly/Buns in My Oven)
{print}

Ingredients
2 1/3 cups baking mix (ie Biquick)
1/2 cup milk
3 tbsp melted butter
4 tbsp sugar, divided
1 tsp cinnamon

Directions
Preheat oven to 425 degrees.  Mix half of the sugar and the cinnamon in a small bowl.  Mix remaining ingredients together until a soft dough forms.  Scoop dough by tablespoons and roll into a ball.  Roll each ball in the cinnamon-sugar mixture and place on a greased baking sheet.  Bake for 8 to 10 minutes.

NOTE:  You can mix the dough with a mixer, but I mixed mine by hand and found the dough to be really easy to mix.  



Linked To:
*Talking Dollar and Cents: Muffin Monday
*Nifty Thrifty Things: Nifty Thrifty Sunday
*A Well Seasoned Life: Sweet Indulgences Sunday 
*Flamingo Toes: Think Pink Sundays 
*Everyday Mom's Meals: Church Supper 
*Petite Hermine: Sunday Linky Party 
*The DIY Home Sweet Home Project: More the Merrier 
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday 
*Delightfully Dowling: Mangia Mondays
*Marvelously Messy: A Marvelous Mess 
*Sumo's Sweet Stuff: Market Yourself Monday 
*33 Shades of Green: Tasty Tuesdays
*Reasons To Skip the Housework: Tuesday Time Out
*Mandy's Recipe Box: Totally Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits 
*It's A Blog Party: Delicious Dishes 
*Blessed With Grace: Tempt My Tummy Tuesday 
*Balancing Beauty &; Bedlam: Tasty Tuesday
*My Sweet and Savory: Let's Do Brunch
*Not So Homemade:  What's Cookin' Wednesday 
*Around My Family Table: Turning the Table Thursday
*Somewhat Simple: Strut Your Stuff
*Something Swanky: Sweet Treats Thursday 
*Talking Dollar and Cents: Sweet Temptations 
*Alli n Son: Sweet Tooth Friday
*Sweet As Sugar Cookies: Sweets for a Saturday
*The Sweet Details: Savory Sunday 
 
Posted by Wende at 9:54 AM 11 comments
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Saturday, October 22, 2011

Recipe: Mandarin Orange Muffins

 
My family loves muffins of all kinds.  One of our favorites is Monkey Muffins.  They are so good and nutritious when made with whole wheat flour.  As much as I love them, I was looking for something new and exciting to try.  I came across this recipe and was intrigued because my kids love mandarin oranges.  These muffins are super easy because they are made with a baking mix.  They are so soft and tender and the cinnamon sugar topping is a nice compliment to the oranges.  My kids and their friends devoured them in no time flat, especially my Abby.  She has asked me to make them again almost every day now.  They are her new favorite.  While they are not quite as healthy as our Monkey Muffins, they are very good and I might try to make them with a whole grain baking mix next time.


Enjoy! 

Mandarin Orange Muffins
(original recipe by Talking Dollar and Cents)
{print} 

Muffin
11/2 cups baking mix
1/2 cup sugar
1/2 tsp nutmeg
1/4 tsp allspice
1 egg, beaten
1/3 cup butter, melted
1/2 cup milk
1 11-oz can of mandarin oranges, drained and diced

Topping
1/4 cup butter, melted
1/4 cup sugar
1/2 tsp cinnamon

Directions
Preheat oven to 350 degrees.  Coat muffin tins with non-stick spray.  To make the batter:  Combine baking mix, sugar, nutmeg and allspice in a large bowl.  In another smaller bowl, stir egg, butter, milk and mandarin oranges together. Stir the liquid ingredients into dry ingredients until just mixed.  Over mixing the batter will result in a tougher muffin.  Spoon batter into muffin tins filling each tin 3/4 full and making sure orange bits are evenly distributed.  Bake for 20-25 minutes.  To make the topping: Combine sugar and cinnamon in small bowl.  While muffins are still warm, brush the tops with the melted butter butter and sprinkle the sugar-cinnamon mixture across the top of the muffins.
Posted by Wende at 12:24 PM 2 comments
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Thursday, October 20, 2011

Recipe: Caramel Apple Cinnamon Rolls




Don't you just love this time of year?  The cooler nights, the changing colors of the leaves, apples, cinnamon, sweaters and soups.  Fall just cannot be beat!  I was so excited to be invited to join other bloggers by Sheryl at Lady Behind the Curtain for her Improv Challenge.  This month's challenge is caramel and apples and I knew the recipe that I wanted to make.  

When I came across this recipe on Amanda's blog, Fake Ginger.  All I have to say about these delightfully good rolls is....YUM!  I loved the caramel apple filling. You have to give these a try they are worth the extra effort of cooking the apples and sugar.  I also made these easier by making the dough in my bread maker. I frosted my cinnamon rolls with a thicker more gooey frosting because I figure if you are going to be sinful you might as well go all out but the next time that I make these, I will use the glaze.

Enjoy!

Caramel Apple Cinnamon Rolls 
(adapted from the original recipe by Amanda/Fake Ginger)
{print}

Ingredients

For the cinnamon rolls: 
6 tbsp sugar 
1 tsp salt 
1 tsp ground cinnamon 
5 1/2 tbsp unsalted butter, at room temperature
1 large egg, slightly beaten
3 1/2 cups bread flour 
2 tsp instant (rapid rise) yeast 
1 cup plus 2-4 tablespoon whole milk or buttermilk, at room temperature

For the filling: 
1 tbsp unsalted butter
3 Granny Smith apples, peeled, cored and cut into ¼" slices
1/4 cup sugar 
1/2 tsp cornstarch 
1/4 tsp ground cinnamon 
pinch ground nutmeg 
pinch salt
1 tsp vanilla extract
3 tbsp plus 1 teaspoon sugar
3/4 tsp ground cinnamon 

For the frosting: 
4 ounces cream cheese, softened 
1 stick unsalted butter, softened
6 tbsp caramel sauce
1/2 tsp vanilla extract
1 1/2 to 2 cup confectioners’ sugar


Instructions

Add the roll ingredients in your bread maker pan as directed by your manufacturer.  Set up dough cycle and start. Meanwhile, make the filling. To make the caramelized apples, melt the butter in a skillet over medium-high heat. Add the apple slices, sugar, cornstarch, cinnamon, nutmeg and salt. Mix until the apples are evenly coated. Cook about 18 minutes, stirring occasionally. Remove from the heat and stir in the vanilla. Set aside to cool.






In a small bowl, whisk together the sugar and cinnamon to blend; set aside.


Lightly flour a work surface and roll the dough out into a rectangle with a rolling pin, lightly dusting the dough with flour if needed to keep it from sticking (about 12 x 14 inches for larger rolls or 9 x 18 inches for smaller rolls). Sprinkle the cinnamon sugar mixture over the surface of the dough. Evenly distribute the caramelized apples over the top of the dough. Starting with the wide edge, roll up the dough into a cigar-shaped log. Pinch the seam shut, and with the seam side down, slice the log into your desired number of rolls. Transfer them to a baking pan that has been sprayed with cooking spray, spacing them about 1/2" apart.  Place in the oven and let rise about 75-90 minutes, until the rolls have grown into each other and have nearly doubled in size.






Preheat the oven to 350 degrees. Bake for 20-30 minutes, or until golden brown. Let cool in the baking about 10 minutes, then transfer to a wire rack.


To make the frosting, cream together the cream cheese and butter until smooth. Mix in the caramel sauce and vanilla extract. Add confectioners’ sugar starting with 1 1/2 cups.  Add more if needed to reach a thicker frosting and until smooth. Gently frost the rolls. Let cool at least 15-20 minutes before serving.






NOTE:  These rolls can be made a couple of days in advance and kept in the refrigerator until you are ready to bake them off.  Just follow the instructions upon until they have been sliced and put in the pan.  Cover them loosely with plastic wrap and store in the refrigerator for up to 2 days. Pull the pan out of the refrigerator 3-4 hours before baking to let the dough proof.  Once the dough has proofed and has doubled in size, follow the baking and glazing directions.




The Improve Cooking Challenge






Linked To:
*Simply Sweet Home: Friday Favorites
*Six Sister's Stuff: Strut Your Stuff Saturday 
*Sweet As Sugar Cookies: Sweets for a Saturday 
*EKat's Kitchen: Friday Potluck 
*It's A Keeper: It's A Keeper Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Around My Family Table: Turning the Table Thursday
*Talking Dollar and Center: Sweet Temptations
*Mangoes and Chutney: Fat Camp Friday
*A Well-Seasoned Life: Sweet Indulgences Sunday
*My Sweet and Savory: Meatless Mondays
*A Southern Fairytale: Mouthwatering Monday
*Sumos Sweet Stuff: Market Yourself Monday
*Something Swanky: Sweet Treats Thursday 
*A Glimpse Inside: Catch a Glimpse 
*Mangoes and Chutney: Fat Camp Friday
*Lamb Around: Not Baad Sunday  
*I Heart Naptime: Sunday Scoop 
*J&M's Eye Candy: Strut Your Stuff Sunday
*It's A Blog Party: Delicious Dishes 
  






Posted by Wende at 7:00 AM 11 comments
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Thursday, September 22, 2011

Recipe: Pumpkin Pancakes



My family LOVES pancakes...I am not talking a little love.  I am talking full blown stalker love.  My baby Zoey could eat pancakes for all three meals and a snack seven days a week.  Because we love pancakes so much, we like to mix it up every now and then.  

To celebrate the coming of fall, I decided to try pumpkin pancakes.  My girls ate so many pancakes, they could have popped if they came near a sharp object.  They were so good!  These are made from scratch and are worth every bit of the effort.  Zoey has already asked me to make them again...maybe this weekend for the first weekend of fall.


Enjoy!



Pumpkin Pancakes
(adapted from Love to Cook)
{print}

Ingredients
1 cup flour 
2 1/2 tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
3/4 cup milk
1/2 cup pumpkin puree
1 egg
1 tbs vegetable oil
1 tbs vinegar

Directions
In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 
 
Posted by Wende at 4:18 PM 3 comments
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Friday, April 22, 2011

Recipe: Streusel Topped Cranberry Pear Butter Bread


I have never been a big fan of pears....it's kinda like the whole banana thing for me....it's the texture of the fruit.  But I do love pear butter and baked goods with pears....it changes the whole texture.  This pear bread is so good!  It has a crunchy top and super moist inside that is jeweled with sweet cranberries...a perfect combination.  I used the pear butter that my mother canned last summer, but you could use a store bought version.  You could even substitute with apple butter.

Enjoy!




Streusel Topped Cranberry Pear Butter Bread
{print}

Bread
2 cups self-rising flour
1/2 cup sugar
1 1/2 tsp cinnamon
2 eggs
1 cup butter, melted
1 cup pear butter (apple butter may be substituted)
2 tbsp milk
1 cup dried cranberries
1/2 cup chopped pecans, optional

Streusel Topping
1/2 cup brown sugar, packed
1/2 cup flour
1/2 cup butter, softened

Preheat oven to 350 degrees.  Grease and flour a 9x5x3 loaf pan.  Combine flour, sugar, cinnamon and dried cranberries; set aside.  Combine eggs, butter, pear butter and milk; beat well.  Add dry ingredients to wet ingredients until just combined and dry mixture is moistened, do not over mix.  Add pecans, if using.  Spoon batter into prepared pan.  Prepare topping by mixing flour and brown sugar until all lumps are gone.  Cut butter into flour mixture until pea size lumps form.  Spoon topping onto batter and lightly press down.  Bake for 60 to 65 minutes.  Cool bread in pan for 10 minutes, then remove and cool on a wire rack.

I have also made this as muffins as well. 




I am linked to these blog parties!
*Lady Behind the Curtain: Cast Party Wednesday

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Posted by Wende at 10:39 AM 3 comments
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