This recipe gets its name because they're yummy, gooey, breakfast rolls you eat with your hands. A childhood favorite, for sure.
32 Rhodes frozen rolls
3/4 c. brown sugar
1 c. chopped walnuts
1 small pkg. butterscotch pudding
melted butter
Mix brown sugar, walnuts, and butterscotch pudding mix. Roll rolls in melted butter, then roll them in sugar mixture and place rolls in either a bundt pan or 10-inch tube pan (angle food cake pan). Sprinkle any remaining sugar mixture over top. Put in cold oven overnight. Remove from oven in morning. Preheat oven to 350 degrees then bake 40 minutes. Turn over onto serving plate immediately and serve.
Submitted by Becca Hansen (from our original swap group theme "Bread.")
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Thursday, June 25, 2009
Scones
3 cups water
1/4 cup margarine
1 cup instant potatoes, dry
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
6 cups flour (I use 6-8 cups)
Dissolve margarine in 2 cups of hot water. Add salt and dry instant potatoes. In 1 cup warm water, add sugar and yeast. Add to potato mixture and put in flour. Let rise until double. Pinch off golfball size piece and stretch out to pancake shape. Drop into preheated oil and fry until both sides are golden brown. Best served warm with honey, powdered sugar, or cinnamon sugar. (These are also the base for Navajo Tacos -- with chili, cheese, lettuce, etc...)
Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")
1/4 cup margarine
1 cup instant potatoes, dry
2 Tablespoons yeast
2 Tablespoons sugar
1 Tablespoon salt
6 cups flour (I use 6-8 cups)
Dissolve margarine in 2 cups of hot water. Add salt and dry instant potatoes. In 1 cup warm water, add sugar and yeast. Add to potato mixture and put in flour. Let rise until double. Pinch off golfball size piece and stretch out to pancake shape. Drop into preheated oil and fry until both sides are golden brown. Best served warm with honey, powdered sugar, or cinnamon sugar. (These are also the base for Navajo Tacos -- with chili, cheese, lettuce, etc...)
Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")
Ziploc Omelets
(This works great !!! Good for when all your family is together. The best part is that no one has to wait for their special omelet !!!)
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")
Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.
Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.
Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.
Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.
Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.
Submitted by Joyce Anderson (from our original swap group theme "Breakfasts.")
Chocolate Pancakes
1 2/3 c. flour
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!
Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")
1/3 c. unsweetened cocoa
1/4 c. sugar
1 t. baking soda
1/4 t. Salt
2 1/4 c. buttermilk
1 egg, lightly beaten
3 T. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir buttermilk mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. Reduce heat to medium low (Because of the chocolate, these pancakes have to be cooked at a lower temperature). For each pancake pour 1/4 c. batter onto griddle. Cook until lightly browned; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top these with powdered sugar and whipped cream, ice cream or berries...or all the above!
Submitted by Krysta Fecke (from our original swap group theme "Breakfasts.")
Spiced Eggnog Pancakes
2 c. flour
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.
Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.
Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")
1 T. baking powder
1/2 t. salt
1/4 t. nutmeg
2 eggs, lightly beaten
2 c. dairy or canned eggnog
1/4 c. oil
In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 c. batter onto griddle. Cook until golden; turn when tops are bubble and edges slightly dry (1-2 min. per side.) Makes 16 pancakes. Top with Orange-Ginger Spread.
Orange-Ginger Spread:
In a small bowl stir together 1/2 c. orange marmalade, 1/2 c. crushed drained pineapple, and 1/2 t. ground ginger. Makes about 1 cup.
Submitted by Krysta Fecke (from our original recipe swap group theme "breakfasts.")
Cherry Cheese Danishes
8 oz. cream cheese
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds
375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.
Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")
1/4c. sugar
2 T. Flour
2 t. Lemon zest
1T. fresh lemon juice
1 t. vanilla
2 pkgs. crescent rolls
cherry pie filling
1/4 c. sliced almonds
375 deg. Beat cream chesse until smooth. Beat in sugar, flour, lemon Zest, juice and vanilla. set aside. Separate dough into 4 rectangles. Pinch together seams and cut rectangles in half. Stretch opposite corners of each piece and spoon 1 T. of cheese mixture into center. Top with 1 T. pie filling. Fold over stretched out flaps and secure in the center with water or egg wash. Bake 15- 18 minutes. When done, drizzle with a powdered sugar glaze flavored with almond extract and sprinkle with sliced almonds.
Submitted by Jenna Mullen (from our original swap group theme "Breakfasts.")
Baked French Toast
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.
Submitted by Emily Saye (from our original swap theme "Breakfasts.")
8 eggs
2 cups milk
1 1/2 cups half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. 2. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. 3. Bake in preheated oven, uncovered, for 40 minutes.
Submitted by Emily Saye (from our original swap theme "Breakfasts.")
Breakfast Pizza
1 Tube(8 oz) Refrigerated crescent rolls
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")
1 Pound bulk pork sausage( I have also used bacon)
1 Cup Frozen Shredded Hash Brown Potatoes, thawed
1 Cup (4 oz) Shredded Cheddar Cheese
3 Eggs
1/4 Cup Milk
1/4 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese (optional)
Unroll crescent dough and place on a greased 12 in pizza pan: Press seams together and press up sides of pan to form crust. In a skillet, brown sausage over medium heat; Drain and cool slightly. Sprinkle Sausage, hash browns and cheddar cheese over crust. In a bowl beat eggs, milk and pepper: pour over pizza. Sprinkle with parmesan cheese. Bake at 375 for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Submitted by Janene Erickson (from our original swap group theme "Breakfasts.")
Eggs Benedict
Hollandaise sauce (we usually buy a "just add liquid" mix, but you're welcome to try making your own)
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.
How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.
Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")
3 English muffins, halved, toasted and buttered
6 thin slices of fully cooked ham (cooked bacon strips also work)
6 poached eggs
paprika, if desired
Make Hollandaise sauce; keep warm. Cook meat in 1 tsp butter over medium heat until light brown on both sides; keep warm. Make poached eggs. Place one slice of meat on each muffin half. Top with egg. Spoon warm Hollandaise sauce over eggs. Sprinkle with paprika, if desired.
How to Poach an Egg (for those, like me, who need a quick lesson):Heat 1.5 to 2 inches of water to boiling in skillet or saucepan. Use large enough pan so eggs do not touch while cooking. Reduce to simmering. Break egg into custard cup. Carefully slip egg into water (hold cup close to surface of water for best shape and to avoid splashing). Cook about 5 minutes or until white and yolks are firm, not runny. Remove with a slotted spoon.
Submitted by Lindsay Anderson (from our original swap group theme "Breakfasts.")
Saturday, April 11, 2009
Strawberry Smoothie
8 strawberries, hulled (I use 1 c. frozen strawberries and omit the ice cubes)
1/2 cup skim milk
1/2 cup plain yogurt
1 scoop vanilla or plain protein powder (optional)
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
In a blender combine strawberries, milk, yogurt, protein powder, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
*You can do a lot of different variations of this smoothie. I add a scoop of plain or vanilla whey protein powder to give it 20 grams of protein, and I use Splenda instead of sugar to make it healthier. To give it some flavor variations, you can add another fruit like banana or kiwi. You can also replace the milk with orange juice. I have also used frozen mixed berries and it turns out really good! To get in a serving of veggies, throw in a cup of fresh baby spinach. It's good, I promise!
Submitted by Krysta Fecke (from our original recipe swap group theme "Beverages.")
1/2 cup skim milk
1/2 cup plain yogurt
1 scoop vanilla or plain protein powder (optional)
3 tablespoons white sugar
2 teaspoons vanilla extract
6 cubes ice, crushed
In a blender combine strawberries, milk, yogurt, protein powder, sugar and vanilla. Toss in the ice. Blend until smooth and creamy. Pour into glasses and serve.
*You can do a lot of different variations of this smoothie. I add a scoop of plain or vanilla whey protein powder to give it 20 grams of protein, and I use Splenda instead of sugar to make it healthier. To give it some flavor variations, you can add another fruit like banana or kiwi. You can also replace the milk with orange juice. I have also used frozen mixed berries and it turns out really good! To get in a serving of veggies, throw in a cup of fresh baby spinach. It's good, I promise!
Submitted by Krysta Fecke (from our original recipe swap group theme "Beverages.")
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