Bundt Pan Monkey Bread

 

I got my aunt's recipe for this but decided to make a couple changes.  I loved that her recipe had homemade dough for the bread.  I've usually only seen this recipe with canned biscuits or frozen roll dough so I was super happy to get this recipe.

Add 1 1/4 cup warm water to 1 TBL yeast.  Mix well and add 1 tsp salt, 1/4 cup sugar, and 1 egg.  Add 2 cups flour and mix.  Add 1 1/2 - 2 cups more of flour.  Cover and let raise.  Make small dough balls (I had to add a bit more flour to my dough at this time because the dough was so sticky) and roll each ball in cinnamon and sugar mix.  Place in greased bundt pan.  Melt 1/2 cup butter in a pan.  Add 1 cup brown sugar and mix well.  As it starts to boil, add about 1/4 cup of milk.  Stir in chopped nuts (if desired).  Pour over dough.

Bake at 400 degrees for 25-30 minutes.  

I covered the dough and placed it in the fridge to bake the next morning.  It raised a lot in the fridge but it still worked out just fine once I cooked it.

Breakfast Burritos

This is another freezer meal favorite for our family.  Most of the family would prefer them without the hashbrowns.  Thanks, Candi!

1 lb. pork sausage  (Candi made this once with sausage and once with bacon.  My family prefers bacon)

1 Pkg. Hash browns

8 to 12 eggs

1/4 cup milk

1 pkg. shredded cheese 

1 to 2 pkg. flour tortillas

Brown sausage or bacon (drain grease).  Remove from pan and cook hash browns in the same pan.  Mix eggs, milk, salt and pepper in a bowl.  Add browned sausage back to the pan with the cooked hash browns. Add the eggs to the sausage mixture and cook until the eggs are done, stirring gently. After eggs are done - lay a tortilla on counter.  Place egg mixture on tortilla.  Top with cheese.  Roll into a burrito.

If freezing, wrap the burritos individually in plastic wrap. Then place the wrapped burritos in freezer zip-lock bags.  Place in freezer.

When you are ready to eat, remove plastic wrap, place in a paper towel and warm ONE of the burritos for 45 seconds.  Flip and warm again for 45 seconds.

Breakfast Cake

My friend Tammy made this for us as a thank you.  It was delicious!!!!  I made it for us after I asked for the recipe, but it just wasn't the same (I used milk w/ vinegar to make buttermilk instead of using actual buttermilk).  She doubled this recipe so it fits in a 9x13.

Cake:
1/3 cup butter, softened
1/2 cup sugar
1/4 cup packed brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
1/2 cup buttermilk

Topping:
1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 tsp ground cinnamon

Lightly grease an 8" square baking pan.  In a bowl, combine, butter and sugars.  Add egg.  Combine dry ingredients in a separate bowl.  Stir the flour mixture into the creamed mixture alternately with the buttermilk.  Spread evenly into baking pan.

In a small bowl, combine the topping ingredients.  Sprinkle over the batter.  Cover, and refrigerate overnight.

The next morning, preheat oven to 350 degrees.  Bake the cake for 40-45 minutes in the oven or until a toothpick comes out clean.  (Less cooked is better.)

Yogurt & Fruit

This is seriously my favorite meal right now!  I eat it a lot for breakfast and lunch.  It's delicious!

Here's what I add:

Vanilla yogurt (the lady that told me about this uses cottage cheese instead of yogurt)

Strawberries

Blueberries

Blackberries

Banana

Granola

Coconut

I've also had it with melons and with pineapple.  It's so good!

Pancakes

Yesterday we went to a friend's house for a breakfast stand (think lemonade stand).  We couldn't find the pancake mix so we whipped up this quick recipe:

1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 TBL sugar
1 tsp vanilla
1 1/4 cups milk
1 egg

Mix dry ingredients.  Add wet ingredients one at a time.  Cook 1/4 cup of mixture on a pancake griddle for each pancake.  Top with chocolate chips for extra yum!!

Cornbread Muffins

Last week I got to help Sierra's kindergarten class make these yummy muffins. The kids were so excited to help. It was fun to hear them talk about baking, although, it was a little sad to me that in each of the four groups only about one or two kids in each group had ever cooked with their mom or dad before. They were all so eager to help so hopefully they'll ask their parents if they can help in the kitchen...especially during the holiday season. Here is the recipe we used. Each of the kids gobbled them up!

¾ cup flour
1/3 cup sugar
¼ cup cornmeal
1 ½ tsp baking powder
¼ tsp salt
½ cup milk
1 egg
¼ cup oil

Heat oven to 350 degrees. Combine dry ingredients. Combine milk, oil, and egg with a fork. Add wet ingredients to dry ingredients and mix. Pour 2/3 cup full. Bake mini muffins for 8-10 minutes and regular muffins for 18-20 minutes.

Crepes (Swedish Pancakes)

My friend Tiffany from Preschool shared this family recipe with me. They were VERY scrumptious! The kids devoured them :)

6 eggs
½ cup oleo (my friend uses soft butter...so that's what I did)
2 cups milk
1 ½ cups flour
1 TBS sugar
Cinnamon
Nutmeg

Mix in the blender until well blended. No need to grease griddle unless it sticks and only the first round. Heat the griddle at medium high, and pour about ¼ cup per crepe. Just after pouring try to swirl the pan around this thins them out better. Or use the back of a ladle to thin them out that way too.

We used frozen strawberries that I has smashed and added a little sugar. We also had fresh blueberries which were my favorite. Of course, we each had to a little whipped cream to the inside, too! The kids enjoyed them so much they asked if we could eat them every day! Thanks, Tiffany!!!

60 Minute Cinnamon Rolls

My mom made these yummy cinnamon rolls yesterday morning :)

1 3/4 cups warm water
1/2 cup oil
1/2 cup sugar
3 TBL yeast
1/2 tsp gluten (optional...it will guarantee that your dough rises and makes the dough lighter)

Mix above ingredients well and let sit for 18 minutes.

Add:
1/2 txp salt
2 eggs
5-6 cups of flour

Roll out to 1/2 inch thickness and spread with brown sugar and cinammon. Cut and put into pans. Let rise 10 minutes. Bake 10-15 minutes at 425. (Although, we turned down the oven to about 350 because it was burning the bottoms by the time the tops were brown...watch carefully :)

Muffin, Muffin, Who's got the muffin??

I made these muffins to go along with the quiche. This is my very favorite muffin recipe.

3 cups flour
3 tsp baking powder
1 tsp salt
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk

Stir together dry ingredients. In a different bowl, cream together sugar and shortenin. Add eggs and mix well. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Add any additions and lightly fold in. Fill greased or paper lined muffin cups 2/3 full. Bake at 350 for 20-25 min.

I've made these with mashed bananas, cinnamon (pictured), blueberries, or chocolate chips. Each of these different additions are AWESOME (of course not all at once, though)...choose an addition or two, and you'll have some fabulous muffins!

Blueberry Waffles

When Daddy's away, the dinner menu tends to change. Tonight...yummy blueberry waffles w/ blueberries and whip cream on top served with scrambled eggs!

I just use the Krusteaz pancake mix and add water, tiny bit of oil, and blueberries (about 1/4 cup). Pour the batter into the waffle iron (which it's taken me a long time to figure out how not to have batter pouring out the sides!!!). After they're done, take them out and while they're hot, melt a bit of butter. Add blueberries on top and a dollop of whip cream. ENJOY!!! Also yummy with fresh strawberries!!!

Sausage Breakfast Casserole

This year for Christmas breakfast...we tried something different than cinnamon rolls (we were looking for something w/ no sugar since the kids get tons of that already Christmas Day). So I tried this casserole:

1 lb. Italian pork sausage (cook, drain, and crumbled)
4 1/2 cups cubed day old bread (I had read in other comments that they had substituted hashbrowns for the bread...so that's what I did.)
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
pepper to taste
1/2 cups sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

Cook sausage, drain, and crumble into smaller pieces. Place bread (or hashbrowns) in a well buttered 9x13 baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder, and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

We enjoyed this change...the only "problem" was since I used frozen hashbrowns and let it sit overnight, the casserole was a bit "liquidy". Next time I think I will just make in the morning of so there won't be "water" just sitting in the pan when it's cooking.