Category Archives: Breakfast

Oct29

Tater Tot Breakfast Casserole

Posted on by
Standard

Tater Tot Breakfast Casserole

This is so delicious!  It is wonderful for a brunch.

  • 3/4 – 1  (2-lb) bag Tater Tots, thawed
  • Salt and pepper to taste
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 lb. bacon
  • 8 eggs
  • 2 cups milk
  • 3 cups shredded cheddar or Co-Jack cheese

Preheat oven to 350 degrees.

Cook bacon to almost crisp.  Drain on paper towel.  Then cut into small pieces.  Drain off all but 1 tablespoon fat and cook onion and peppers until translucent.

Cover bottom of a 9 x 13-inch baking pan with tater tots.  Salt and pepper to taste.  Add cooked veggies on top of potatoes and then add bacon over that.

In a large mixing bowl, lightly beat eggs and then mix in milk and cheese.  Pour over top of casserole.  Cover with foil and bake for 35 minutes.  Then uncover and bake for another 10 minutes until slightly browned and center is fully cooked.

Serves 12.

“Count your many blessings and you’ll soon lose count.”

Oct29

Easy Monkey Bread

Posted on by
Standard

monkey bread

Easy Monkey Bread

These are so easy and so good!

  • 3 medium-size cans refrigerated buttermilk biscuits
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 stick butter
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon

Cut biscuits into quarters and roll into the 1/2 cup sugar and 3/4 teaspoon cinnamon.  Pile into a greased bundt pan.  Melt butter in small saucepan and add remaining sugar and cinnamon.  Cook over medium heat until sugar is dissolved, about a minute.  Pour over biscuits.  Bake at 350 degrees for 30 to 35 minutes.

After taking out of the oven, turn out onto a plate.  The bread pulls apart.  Yum!!

“Christians stand strong when they stand together.”

Oct4

CoffeeTime Cinnamon Rolls

Posted on by
Standard

Coffee Time Cinnamon Rolls

You can make these delicious cinnamon rolls in less than 30 minutes and they go exceptionally well with your mid-morning coffee.

  • 1 (8-ounce) can Pillsbury crescent rolls
  • 4 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon

Remove dough from your can and unroll on counter.  Keep in rectangle and pinch seams together.  Brush butter over top of dough leaving 1/2 inch on edge.  Sprinkle brown sugar over top of butter and then sprinkle cinnamon over top of brown sugar.

Start rolling from the long side and try to roll it tightly.  Cut in 8 rolls and place each in a muffin tin.

Bake in a 375 degree oven for 10 to 12 minutes.  When they come out of the oven, turn them over onto a cookie sheet.

Makes 8 cinnamon rolls.

“God may deny our request but will never disappoint our trust.”

May3

Mini Cinnamon Rolls

Posted on by
Standard

Mini Cinnamon Rolls

It’s mid-morning and time for a cup of coffee.  Imagine sitting in your porch (as is my case) or on your porch, having a cup of coffee and a couple of these “warm” cinnamon rolls, watching the birds and enjoying your rose garden.  Heavenly!!

You must try these, they’re so good.

  • 1 (8-oz) tube crescent roll dough
  • 2 tablespoons butter, softened
  • 1/2 cup brown sugar
  • Cinnamon

Maple Icing

  • 3/4 cup sifted powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon maple syrup

Preheat oven according to crescent roll dough package directions.

Lay out half the dough (4 triangles) and pinch all the seams together.  Flip over and pinch the seams on the back side together also.  Do the same thing for the other 4 triangles.  Use rolling pin, if you need to, to get a smooth square about 1/4 inch thick.

Brush a tablespoon of butter on each section.  Sprinkle 1/4 cup brown sugar on each section and as much cinnamon as you want.  Roll into a log and cut each into 8 pieces.

Place rolls into a sprayed non-stick mini muffin tin .  Bake according to package directions.

Meanwhile whisk together icing ingredients in bowl.  Drizzle over warm cinnamon rolls.

Makes 16 mini cinnamon rolls.

Note:  If you can’t eat all of these in one sitting, store in air-tight container and warm up in microwave the next day.

“We need a servant’s attitude to be like Jesus.”

Apr17

Bread Pudding with Glazed Cream

Posted on by
Standard

Bread Pudding with Glazed Cream

This recipe has been adapted from Le Ruth’s restaurant in Louisiana.  It is sooo good!  This is as good for breakfast as it is for dessert.

  • 4 tablespoons butter, softened
  • 4 eggs
  • 2 cups sugar
  • 1 quart milk
  • 1 tablespoon vanilla
  • 1/4 teaspoon mace or 1 teaspoon nutmeg
  • 3/4 cup raisins
  • 1/2 loaf French bread, cut into 1″ thick slices

Topping

  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 4 tablespoons butter

Spread soft butter over 12-inch round or 9 x 13-inch baking pan.  (Make sure you use a large enough baking pan.)  Mix eggs, sugar, milk, vanilla, and mace.  Stir in raisins.  Add bread and allow to soak 10 minutes.  Pour into pan.  Bake at 375 degrees until pudding is almost firm (about 40-45 minutes).  Remove from oven.  Increase oven temperature to 425 degrees.  Carefully pour liquid heavy cream over top (no substitutes), then sprinkle with 1/4 sugar and pieces of butter.  Return to oven and bake 10-15 mintes to allow cream to set.

Serves 8.

“Compassion offers whatever is necessary to heal.”

Mar30

Fried Apples

Posted on by
Standard

 

friedapples

Fried Apples

I will be serving these with my Easter dinner along with “Awesome Pork Tenderloin”.  Yum!  I love fried apples.  I love apples fixed any way.  Also good with breakfast or a brunch.

  • 1/4 cup butter
  • 6 medium tart apples, peeled or unpeeled and sliced (Jonathans are best)
  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup water (more if needed)

In a skillet, melt butter over low heat; add apples, sugar, cinnamon, and water.  Cover.  Simmer for about 20 minutes or until apples are tender.  (if apple mixture starts to thicken before apples ae tender, add a little more water.)

“God has two dwellings, one in heaven and the other in a meek and thankful heart.”

Jan25

Quiche Lorraine

Posted on by
Standard

quichelorraine

Quiche Lorraine

This is the most delicious quiche ever!!

  • Pastry for 9-inch pie
  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/4 cup chopped green onions
  • 2 cups (8-oz.) shredded Swiss cheese, divided
  • 6 eggs, beaten
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Preheat oven to 400 degrees.

Line a 9-inch quiche dish or pie pan with pastry.  Trim excess pastry around edges.  Prick bottom and sides of pastry with a fork.  Bake for 3 minutes; remove from oven, and gently prick again with a fork.  Bake an additional 5 minutes.

Lower oven temperature to 350 degrees.

Saute bacon and onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell.  Top with 1 cup cheese, and set aside.

Combine eggs, cream, salt, and nutmeg, stirring well.  Pour mixture into pastry shell, and top with remaining 1 cup cheese.  Sprinkle with additional nutmeg.  Bake for 35 minutes or until set.  Let stand 10 minutes and serve.

“Waiting for God is never a waste of time.”

Filed under Breakfast | Comments Off on Quiche Lorraine
Jan20

Favorite Coffee Cake

Posted on by
Standard

favoritecoffeecake

Favorite Coffee Cake

This is absolutely delicious!  Try it for an Easter brunch.

  • 1 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 cups sifted flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Cream butter and sugar.  Add eggs, sour cream and vanilla.  Beat well, gradually add flour, baking powder and baking soda.  Place one half the batter into a greased tube or bundt pan.  Sprinkle with half the topping mixture.  Add remaining batter and topping mixture.

Bake in a 350 degree oven for 1 hour, or until a tester inserted in the center comes out clean.

Topping

  • 1 cup finely chopped nuts
  • 4 tablespoons white sugar
  • 1 teaspoon cinnamon

Mix together in small bowl.

“Our problems are never a strain on God’s provision.”

Jan2

Hash Brown Casserole

Posted on by
Standard

 

hashbrowncasserole

Hash Brown Casserole

  • 1 (10 3/4-oz.) can cream of chicken soup
  • 8 ounces Colby cheese, shredded (or whatever you like)
  • 1/2 cup onion, diced (or 2 tbsp. dried minced onion)
  • 1/2 cup butter, melted
  • 1/2 teaspoon salt
  • 30 oz. pkg. frozen hash brown potatoes, partially thawed

Preheat oven to 375 degrees.

In small skillet, melt butter, add onion and cook on low until onion is translucent.  (Do not brown.)  Cool slightly.  (Or if you would rather use dried onion, omit this step.)

In a stand mixer, place soup, cheese, onion/butter mixture, and salt.  Mix on low speed for one minute.  Add frozen shredded potatoes.  Mix on low speed for one minute.  Spray a 8 x 11.5-inch pan with food release.  Place entire contents into sprayed pan; loosely spread casserole to fill pan at even level.  I add a little more cheese on top after it comes out of the oven, if desired.  (You may also mix this in a large bowl if you don’t want to use the mixer.)

Bake 35 – 40 minutes or until golden brown.  Serves 8-10.

“Feeding on God’s Word keeps us strong and healthy in the Lord.”

 

Dec19

Magic Marshmallow Crescent Puffs

Posted on by
Standard

Magic Marshmallow Crescent Puffs

This is the Grand Prize Winner at the Pillsbury Bake-Off in 1969.  I have been making these for years.  So easy and so good!

PUFFS

  • 1/4 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • 2 (8-oz) cans refrigerated crescent rolls
  • 16 large marshmallows (See note)
  • 1/4 cup butter,  melted

GLAZE

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • 1/4 cup chopped nuts, optional

Heat oven to 375 degrees.  In small bowl, combine sugar, flour and cinnamon.  Separate dough into 16 triangles.  Dip 1 marshmallow in butter; roll in sugar mixture.  Place marshmallow on wide end of triangle.  Roll up starting at wide end of triangle and rolling to opposite point.  Completely cover marshmallow with dough; firmly pinch edges to seal.  Dip 1 end in remaining butter; place butter side down in ungreased cupcake pan.  Repeat with remaining marshmallow.

Bake for 12 to 15 minutes or until golden brown.  (Place foil or cookie sheet on rack below cupcake pan to guard against spills.)  Immediately remove from pan; cool on wire racks over waxed paper.  In small bowl, blend powdered sugar, vanilla and enough milk for desired drizzling consistency.  Drizzle over warm rolls.  Sprinkle with nuts.

Note:  Use fresh marshmallows for best melting.  (Old, hard marshmallows won’t melt)

“The Lamb of God is also the Lion of Judah.”