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)

Strawberry Ice Cream

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We’re all ice cream lovers in our house.  So it was a good thing when I finally decided to get the Cuisinart maker.  I’ve used it several times so far.  Strawberry was the next suggested flavor to make.

I have been keeping my bowl in the freezer outside so that when I need it it’s ready to go.  But I have a feeling that the freezer isn’t working as well as it should.  I’ve been having problems with the mixture not getting thick when it’s being mixed.  The first time I made some last week the recipe I had for vanilla ice cream didn’t say to chill in the fridge.  I talked to Heidi at work and she says she chills her mixture in the fridge for a couple of hours before mixing it in the freezer bowl.

So when I made this batch I brought freezer bowl in the kitchen fridge and I put the ice cream mixture in the fridge to chill.  Not for a couple of hours (because we were celebrating Justice’s birthday) but for about an hour.  Still, after putting it in the freezer bowl for 25 minutes, it didn’t come out thick at all.

I put it in the fridge over night and had some after lunch today.  It has a great flavor, but a bit of freezer burn feel to it.  I’m not sure what I’m doing wrong here.  Any suggestions would be helpful!

Ingredients:

3 cups fresh ripe strawberries, stemmed and sliced

4 tablespoons freshly squeezed lemon juice

1 1/2 cups sugar, divided

1 1/2 cups whole milk

2 3/4 cups heavy cream

1 1/2 tsp pure vanilla extract

Instructions:

In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of sugar.  Stir gently and allow the strawberries to macerate in the juices for 2 hours.  Strain the berries, reserving juices.  Mash or puree half the berries.

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In a medium mixing bowl, use a hand mixer on low speed to combine the mild and remaining granulated sugar until the sugar is dissolved, about 1 or 2 minutes.  Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla.

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 Turn the machine on; pour the mixture into the freezer bowl, and let mix until thickened, about 20-25 minutes.

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Five minutes before mixing is completed, add the reserved sliced strawberries and let mi in completely.  The ice cream will will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight  container and place in freezer for 2 hours.  Remove from freezer about 15 minutes before serving.

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After reading the dang directions from the book that came with the mixer, I realize you get directions for a reason.  It did say that you should chill the mixture at least 2 hours or over night.  I did put mine in two airtight containers and ate it today.  I will not be discouraged!  This was really good.  I like making it at home!  We’ll see what new kind we can come up with soon.

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My favorite is Praline Ice Cream.  I’ve found some recipes so I’ll have to give that a shot next!

Two Girls Cooking – Patricia 😉

Source:

Cuisinart Ice Cream Maker

Berry Shortcake Milkshake

Last week after trying to find dinner, snacks and desserts with low or no sugar, I stumbled upon the cookbook “Eat More of What You Love” by Marlene Koch.

I said recently that I’m having an easier time finding sweet things for the family to eat or drink. The only problem is the sugar that comes along with those types of recipes.  I’ve become a big more comfortable with the baking portion so that’s not my issue, it’s trying to fit those sweet things into our diet and not ruin the healthy part along the way.

This cookbook helps those along the lines that have diabetes.  I do not have diabetes but did realize that being on the low fat no cholesterol diet increased my glucose levels.  So I not only need to be cautious of what fat contents are in my food but the carbohydrates and the sugars.

I was happy to see that there was a Super Sippers, Smoothies, and Shakes section.  We’ve been having smoothies at least three times per week.  I’ve been using frozen fruits and Breyer’s no sugar Vanilla ice cream.

I love McDonalds Strawberry Milkshake.  So when I saw that there was a Strawberry Shortcake Milkshake, I made a change in the fruit and had this with dinner tonight.

It’s satisfying knowing that I can have these types of sweet foods and not have to be concerned about it.

Ingredients:

1/4 cup frozen Triple Berry frozen fruit thawed

1 teaspoon no calorie sweetener (I used a regular tsp of sugar – I have not gone to the store yet to get the artificial sweeteners – but this is a small portion so I was ok with it!!)

1/2 cup skim milk

1 tablespoon French Vanilla low fat no sugar instant pudding mix (the recipe calls for just no sugar, I had the no fat no sugar box on hand)

1/2 cup light, no sugar added vanilla ice cream

1/2 cup crushed ice

Lite whipped cream (optional) I topped ours with a spoonful of course

In a small bowl, mash the berries and sweetener together and set aside.

Combine the milk and pudding mix in a blender.  Blend to mix.  Allow the pudding to set for 1 minute.  Add ice cream and crushed ice (I had to crush ice first in my blender then remove and set in fridge while making the first portion) and blend on high until the ice is completely incorporated and the shake is thick and creamy.

Pour one half of the milkshake into a tall glass (we used little glasses); spoon the berry mix onto the shake. Carefully spoon remaining milkshake over the berries.  Top with a bit of lite whipped cream if desired (I desired) – adds 20 more calories – I’m not worried about the calories.

Nutritional Information per serving (I tripled the servings to make for 3 of us)

Calories 190; Carbohydrates 32g (Sugars 14g); Total Fat 5g (Saturated Fat 3g); Protein 7g; Fiber 5g; Cholesterol 5mg; sodium 370mg; Food exchanges: 1 1/2 carbohydrates, 1/2 low fat milk, Carbohydrate Choices: 2; Weight Watcher Point Comparison: 5

Have an awesomely sweet day!
Patricia – Two Girls Cooking