Crescent Roll Breakfast Casserole

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The weather in MN has been extremely hot.  However, today it got into the 80s to where I could turn on the oven to cook dinner.  I came across this casserole on Facebook.  Since we LOVE having breakfast for dinner (Brinner) I knew this was going to be the next on my list once it semi cooled down.

I try to watch what I eat.  I do.  And I rarely eat out.  Once a week is not that bad!!  I eat my cheerios for breakfast, I eat my salad for lunch, I eat my exercise bar for snack.  I drink water all day.  So when I decide to have bacon and eggs for dinner, I only semi feel bad about it!!

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And I know that this is something that I can get away with in my house without anyone complaining that I’ve made something gross!!

I always say that I plan my menu.  And I sit and agonize over that menu sometimes way longer than needed.  Taco nights, there is usually a sandwich being made.  Doesn’t bother me much, since I love them..more taco meat for me!!!  Sloppy Joe night.. well I’m trying to come up with a new recipe.  And I can almost guarantee that this will not be okay!  But try and you might like it.  I say that for a lot of things.  How do you expect to open yourself up to new adventures if you aren’t willing to try new things in life!!!!  It’s not like I’m asking anyone to eat clams for dinner.  Though I’m willing to try!!

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Back to brinner.  We have school coming up next week and Brooklyn is due for a hair cut (a trim in her words), so I needed something quick tonight.  I doubled up the recipe (except for the rolls) and stuck this in the oven.  This was super easy to make and in the oven in a matter of minutes.

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I top mine with a bit of Franks Hot sauce (can’t have eggs without it), grab the bacon and off we go for a dinner that no one will complain about!  This was really good.  I’ll make this again soon!!

Crescent Roll Breakfast Casserole
Recipe Type: Breakfast
Author: Patricia
Ingredients
  • Can Flaky Grands
  • Bag shredded cheddar
  • 1 cup milk
  • Cubed ham or ground cooked sausage
  • 10 eggs
  • S&P
  • Garlic
  • Franks Hot Sauce (optional)
Instructions
  1. Add all ingredients and mix saving biscuits for last. Cut biscuits into fours and carefully mix in. Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can’t mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

 

Have a great Labor Day weekend and Happy Back To School for those of you that have kids on their way.

Enjoy!

Patricia – Two Girls Cooking 😉

Source:

Facebook – only I don’t have the site that created it!!  (sorry)

Cinnamon Rolls – Heidi DeJong (Guest Blogger)

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Patricia has been asking me for months to be a guest blogger, and I’ve turned her down time after time with excuses: I was too busy; I didn’t take pictures of my creations, etc.  However, this item is a proud achievement for me and I had to share.  Here it is, at long last: my blogging debut.

My husband recently gave me a Kitchen Aid stand mixer for our anniversary.  I know some of you out there might be saddened or upset about getting a kitchen appliance for an anniversary gift, but I was over the moon; I had been wishing and hoping for a mixer for quite some time.  Now that I have one, I’ve been trying some new yeast dough recipes that just seemed impossible to do without a mixer.  My latest trial:  homemade cinnamon rolls.

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I have fond memories of sweet rolls that my great grandmother used to make.  They weren’t cinnamon rolls exactly, and they weren’t quite caramel rolls either, but some sort of cross between the two.  My mom has a notebook of family recipes, but it only lists the ingredients and the amounts.  I’m sure some of you know the kind of “recipes” I’m talking about.  Now,   I know my grandma knows exactly what to do with that ingredient list and it works great for her, but for a novice like me a list of ingredients just isn’t going to cut it.  My sister and I have talked about getting Grandma to show us how it’s done, but that just hasn’t happened yet.  So, I went in search of a cinnamon roll recipe that could give me the direction I needed.  I think I found a pretty good one.

I started off by placing the warmed milk, warm water, vanilla, yeast, and butter into my stand mixer with the dough hook attached.  I mixed it on the lowest speed while I continued to add the other ingredients.  Next I added the beaten eggs, salt, sugar, and bread flour.  I allowed the mixer to mix on low speed until all the ingredients were well combined and then I bumped it up to the second speed to knead the dough.  I let the mixer do all the kneading for me, about 10 minutes.  As the mixer was kneading, I noticed that my dough didn’t stay in a nice ball, it was sticking to the bottom of my bowl, so I added additional bread flour one tablespoon at a time until it got to a tacky consistency.  From making other yeast dough recipes I knew it should feel a little tacky, but not stick to my fingers when I touched it.  Now, I’m sure all of this can be done by hand; it just seemed too intimating to me to try mixing a thick dough recipe like this by hand.  If you don’t have a stand mixer though, give it a whirl.  These are so yummy the extra work would be worth it.

Once the mixer had done all the kneading for me, I took the dough out of the bowl and sprayed the mixer bowl with some cooking spray.  I placed my dough back in the sprayed bowl, covered the bowl with plastic wrap and sat it on my counter to rise.   The recipe says to let it rise until doubled in size.  Well let’s just say things got a little hectic that night and I forgot about my dough until about 4½ hours later.  I think it more than doubled in size, but hey things like that happen especially with a three year old in the house.

After the dough had finished rising, I buttered a 9”x13”x2” pan, set that aside, and started the assembly process of my rolls.  Using my rolling pin I rolled and stretched the dough into a 15”x24” rectangle.  I used an offset frosting spatula to spread the ½ cup softened butter from the cinnamon filling recipe onto the rectangle of dough (you could use a rubber spatula or even a pastry brush to do this).  I made sure there was an even layer of butter across the whole thing.  Then I mixed the brown sugar and cinnamon in a small bowl and sprinkled that over the buttered dough, making sure it was a nice even layer.  Starting with the long edge, roll up the dough and pinch the seam to seal.  Now the recipe I used had a note: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.  I didn’t think I rolled my log too tightly, but some of the centers on my rolls popped out.  They still tasted good though :O)

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Now that I had my long log of cinnamon rolled dough, I cut them into 1½ inch sections using a serrated knife.  I sliced very gently so they wouldn’t squish.  The recipe is supposed to make 15 rolls, but I must have rolled my dough into a slightly larger rectangle because I got 18 rolls.  Place them in the prepared baking pan(s) (12 rolls will fit into the 9x13x2 dish; I placed my extras into a buttered round cake pan).  The unbaked cinnamon rolls should not touch each other before rising and baking.  Mine did touch a little, but what can you do?  I covered my pans with plastic wrap and let them do their final rise in the refrigerator overnight.  If you want to bake them the same day, let them rise on the counter for about 45 minutes to an hour or until doubled in size.  After rising, the rolls should be touching each other and the sides of the pan.

The next morning I took my rolls out of the refrigerator and let them warm up a bit.  They hadn’t completely doubled in size so I let them finish rising on the counter.  Once they were the size I wanted, I preheated my oven to 350 degrees and baked them for about 20-25 minutes until they were a light golden brown.

While my rolls were baking I mixed up the frosting.  Now my husband and daughter love frosting, so I doubled the frosting recipe which I think was a good idea for us.  Once the rolls were done, I took them out of the oven and placed the pan on a cooling rack and frosted the rolls while they were still hot.  Frosting them while still hot allowed the gooey frosting to slightly melt into the rolls.

Oh my goodness were these cinnamon rolls delicious!  They weren’t my great grandmother’s rolls, but they were delicious none the less.  Cinnamon rolls may have been intimidating to me in the past, but not anymore.  They are a bit time consuming, but well worth the time and effort.  Enjoy!

Heidi DeJong – Guest Blogger

Cinnamon Rolls – Heidi DeJong (Guest Blogger)
Recipe Type: Dessert
Author: Heidi DeJong – Guest Blogger
Ingredients
  • Dough:
  • 1 cup milk (heated about 1 minute in microwave)
  • ¼ cup warm water (110 degrees F)
  • 1 teaspoon pure vanilla extract
  • ½ cup butter, room temperature
  • 3 teaspoons instant active dry yeast
  • 2 eggs, room temperature and beaten
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 5 cups bread flour
  • Cinnamon Filling:
  • ½ cup butter, room temperature
  • 1 cup firmly packed brown sugar
  • 4 to 5 tablespoons cinnamon
  • Frosting (I doubled this recipe):
  • 2 ounces cream cheese, room temperature
  • ¼ cup butter, room temperature
  • 1 cup powdered sugar
  • ½ teaspoon pure vanilla extract
Instructions
  1. In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
  2. Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
  3. Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size
  4. Butter a 9 x 13 x 2-inch baking pan; set aside.
  5. After dough has risen, using your rolling pin, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
  6. Brush the 1/2 cup softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
  7. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
  8. At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I’ve actually made them two days in advance) or frozen for one (1) month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
  9. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I’ve done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
  10. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
  11. Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes in a regular oven until they are a light golden brown. A good check is to use an instant digital thermometer to test your bread. The temperature should be between 190 and 200 degrees.
  12. This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
  13. Remove from oven and let cool slightly. Spread prepared Butter Frosting over the cinnamon rolls while still warm.
  14. Best served warm, but room temperature is also great!

 Thanks to Heidi for making these and sharing!  If she lived closer to me I sure would have been at her house for breakfast!

Let us know how you enjoyed these as well.  We love to hear from you!!!

Patricia – Two Girls Cooking

Source:

What’s Cooking America 

 

Cinnamon Roll Waffles

Breakfast for dinner at our house tonight!  Jodi and I get emails from Pillsbury often and she emailed me this before I had gotten it.  I’ve kept this in the back of my mind for my weekly meal planning because…well why not.  Who doesn’t love cinnamon rolls.  And I made sure I grabbed the fat free container too!!!  Not one person even noticed.  Not that it matters. My intent was not to get it and tell you all how this is a healthy meal.  My intent was to actually enjoy these awesome waffles with the cream cheese glaze!  

INGREDIENTS:
1 can Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing
1 cup powdered sugar
3 tablespoons milk
1 teaspoon vanilla
DIRECTIONS:
  • Heat waffle maker; spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
  • For each waffle, place 1 cinnamon roll in center of waffle maker; close. Bake 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
  • Meanwhile, in small bowl, stir together reserved icing, powdered sugar, milk and vanilla until glaze is smooth.
  • Serve glaze over hot waffles.

I doubled the recipe because I knew we were going to love these and want more.  And we did.  We ate them all.  Super easy, super good, super fun.  I would have never thought of putting these little things a waffle maker!!!

I added some fresh strawberries and bananas to make sure the kids at least got in the proper amount of fruit for the day <wink wink>.  I can’t a get over how fun and good these are.  You’ve got to try these…

Have these for breakfast, brunch, lunch or dinner.  Any way you serve them up, your family will love them. Sooo good.

Patricia – Two Girls Cooking 😉

Source

Pillsbury

Mixed-Berry Cream Parfaits

Usually for breakfast I’ll have a bowl of Fiber cereal or a container of yogurt.  But I had some frozen mixed berries on hand, bought some yogurt and a box of the granola cereal and had a craving for a parfait.  So here it is!  Quick.  Easy.  Tasty.

Ingredients

3/4 cup of frozen mixed berries (raspberries, blackberries, blueberries) thawed

3/4 cup low fat Vanilla Yogurt

1/4 cup of granola (I used cereal)

This is super easy to make but I couldn’t pass on sharing it.  I had this for breakfast the other day and loved it.

Put the fruit in the bottom of a glass/cup, pour the yogurt over the fruit and top with the granola.

Nothing fancy, smancy about this.  Just a fun thing to have for breakfast or a dessert.

Patricia – Two Girls Cooking  ; )

Gotta love this quick, put together, good tasting nummes!  (Yep, I said nummy!!)

Breakfast Egg Rolls

Last week we had our three day trip to Duluth.  We stayed at The Inn that had the BEST continental breakfast.  We had eggs, belgium waffles (that we got to make), fresh fruit, yogurt parfait (that we made), hash browns, cereal, bagels, and juice.  I’m sure I’ve missed some things but one day they had these breakfast egg rolls.  They were so good I thought I’d give them a try and see if we could have breakfast for dinner tonight!

Ingredients:

  • 1 package (16 ounces) ground pork sausage, thaw if frozen
  • 1 package (16 ounces) Better’n Eggs®* (I used 2 whole eggs and 6 egg whites)
  • 1 package Simply Potatoes® Southwest Style Hash Browns
  • 2 cups (8 ounces) Crystal Farms® Shredded Cheddar Cheese (I used fat free)
  • 2 packages (16 ounces each) fresh egg roll wrappers**
  • 3 tablespoons water
  • 3 tablespoons butter or margarine, melted (I sprayed with Olive Oil Cooking Spray)

Instructions:

1. Heat oven to 450°F. Cook sausage in 10-inch nonstick skillet until browned; drain grease. Add cooked sausage to large bowl; set aside.

2. In same skillet cook Better’n Eggs over low heat until scrambled. Add Better’n Eggs, Simply Potatoes and cheese to large bowl. Stir until well blended.

3. To make egg rolls; place one egg roll wrap on work surface. Place a generous 1/4 cup Simply Potatoes mixture on bottom third of wrapper, to within 1-inch of edge. Fold bottom of wrapper over filling; fold each side of wrapper in over filling. Lightly brush top edges of wrapper with water. Roll up to create a 4-inch long egg roll. Press edges to seal. Place, seal side down, on ungreased cookie sheets. Repeat with remaining filling and wrappers. (I put parchment paper down on the cookie sheet).

4. Brush top of each egg roll with melted butter. Bake 11 to 14 minutes or until golden brown. (I used Olive Oil Cooking Spray instead of butter)

I had a couple of helpers in the kitchen with me again today:

We made a berry smoothie with these awesome egg rolls.  These were really good.  I highly recommend them for breakfast, lunch, brunch or dinner.  They are sure to please everyone!!

Tips:

*Substitute 8 whole eggs, lightly beaten. (I used egg whites with a couple of whole eggs)

**Egg roll wrappers can be found in the produce section of the grocery store. Each package contains approximately 15 wrappers.

Sourse:

Simply Potatoes

Nutrition Facts

Serving Size: 1 egg roll

Calories 174; Total Fat 6g; Saturated Fat 3g; Cholesterol 33mg; Sodium 228mg; Carbohydrate 21g; Dietary Fiber 1g; Protein 8g

Patricia – Two Girls Cooking

Breakfast for dinner..

Cheesy Spinach Scramble

I love breakfast for dinner.  Who doesn’t!!  I stumbled up on this recipe last week on Kraft foods website while getting my weekly dinner plan down.

The best part of this dinner was that it was under 300 calories, low fat, and low cholesterol (yay for me).  And the kids sure didn’t notice a difference!  I was a bit nervous that they wouldn’t like the “green stuff” inside the eggs, but they both asked for more!!

Here’s what you need

1/2 cup baby spinach

1 cup of All Whites (100% Liquid Egg Whites)

1tsp Mrs. Dash

Multi-grain English muffin, toasted

Slices of fat free Kraft Singles

Turkey Bacon – I added this little fun part

 

Turkey Bacon

 

Here's what you need

Here’s what you do:

Cook the spinach in a non stick skillet on medium heat for 1 minute or until spinach starts to wilt.

Add egg product with Mrs. Dash; cook and stir 1-2 minutes or until soft set.

After toasting muffins, fill with egg mixture and add bacon and cheese!  Hopefully you’ll have some leftover bacon to add to the side!

Easy, good for you, and most importantly, the kids loved it.  And when the kids love it, you know you get to make it again!!

 

Breakfast for Dinner

Enjoy the rest of your week.

Patricia – Two Girls Cooking