Tag Archives: breakfast

Crescent Roll Danish

Ingredients

1 8 oz package of Cream Cheese
1/2 c sugar
1 tbsp lemon juice
2 cans Crescent Rolls
4 (or more) tbsp of your favorite fruit preserve

Icing

1 tsp vanilla extract
1/2 – 1 c powdered sugar (depending on how runny you like your glaze)
2-3 tsp milk

Directions

In a small bowl, blend Cream Cheese, sugar and lemon juice.

Roll out crescent dough, one can at a time, and cut into 4 rectangles. If you have the “seamed” kind, roll it into a flat rectangle before you cut.

Spread rectangles of dough with about 3 tbsp of the cream cheese mixture.

Starting at long side, gently roll and twist at the same time until the roll is about 10 inches long. Coil loosely into spirals with seam inside. Seal ends

There should be an indentation in the middle of the coil, but use your thumb to make it slightly larger and fill with half a tablespoon or so of preserves (we like lots of filling).

Arrange on parchment paper lined baking sheet and bake at 350 degrees for about 25 to 30 minutes (until deep golden brown)
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Corned Beef Hash

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste

Directions

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.
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French Toast Bake

Ingredients

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions

Melt butter in microwave & add brown sugar, stir till mixed.

Pour butter/sugar mix into bottom of 9 x 13 pan, spread around.

Beat eggs, milk, & vanilla

Lay single layer of Texas Toast in pan

Spoon 1/2 of egg mixture on bread layer

Add 2nd layer of Texas Toast

Spoon on remaining egg mixture

Cover & chill in fridge overnight

Bake at 350 for 45 minutes (covered for the first 30 minutes)

Sprinkle with powdered sugar
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Bisquick Cinnamon Rolls

Ingredients

2 1/2 cups Bisquick
1/3 cup milk
1 egg
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
2 Tablespoons butter melted
3/4 cup butter, melted and cooled
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions

In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork. Mix just until all combined to create a dough.

In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.

Add 2 tablespoons melted butter and stir to moisten. Set aside.

Generously flour rolling surface. Flour your hand well also!!

Turn dough out onto surface and start patting into a rectangular shape with your hand.

Use a rolling pin to thin dough to about 1/2 inch thickness. Do not over-roll, the dough will stick.

Once rolled out, pour 3/4 cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.

Sprinkle sugar/nut mixture over butter.

Start rolling dough from long end.

Slice into 1 inch to 1/2 inch slices. I used dental floss to slice mine. It really does work, without mushing the pastry.

Transfer slices to a well greased 9 x 13 pan. I used a spatula to make it easier.

Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.

Let sit for 5 minutes before serving.

Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.
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Cinnamon Roll French Toast Casserole

Ingredients

2 cans Pillsbury Cinnamon Rolls
1/2 cup milk
4 eggs
1 teaspoon cinnamon
1/4 cup pure maple syrup

Instructions

Grease a 9×13 pan with Pam.

Cut up the rolls into small pieces and lay in the pan.

In a bowl, whisk eggs, milk and cinnamon.

Pour over rolls making sure they are all well coated.

Drizzle on the maple syrup.

Bake at 350 for approx 35 minutes or until puffed up and golden.

Microwave the icing that came with the 2 cinnamon roll packs in a microwave safe bowl.

Pour on top and serve warm.
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Stuffed Bacon and Cheese Biscuits

Ingredients

2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions

Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface.

Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle.

Add a layer of cheese

Add a layer of bacon.

Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.

Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares.

Place on a Baking Sheet so the squares are touching.

Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes.
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Blueberry Ricotta Flapjacks

Ingredients

1 1/4 cup flour
1 tsp baking powder
pinch of salt
2 Tbsp caster sugar
1 egg (I use extra-large free-range eggs)
3 1/2 Tbsp butter, melted
1/2 cup milk
1/2 cup ricotta cheese
fresh blueberry (to add to the frying flapjacks and extra to serve)
syrup, to serve

Directions

Sift together the flour, baking powder, salt and sugar.

Combine the egg, milk, butter and ricotta in a separate bowl and mix well.

Make a well in the center of the dry ingredients and pour in the wet.

Gently mix in the wet ingredients until you have a smooth batter.

Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to each flap jack (on the un-cooked side) before flipping over.

Remove the flap jacks from the pan and keep warm in a low oven until ready to serve.

Serve with syrup and fresh blueberries.

servings 12
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