Biscuit Breakfast Bake

10 eggs

1/2 cup milk

1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count crescent rolls and 2, 8 count grands country biscuits

4 green onions, chopped ... white and green parts

2 cups shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)

Large baking casserole dish, sprayed with cooking spray (Note: I think a 9×13 works best, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the green onions and other fillings – give the biscuits some time to really soak in the eggs. *when I use crescent rolls I just roll as per regular instructions and don't cut them .. the biscuits or crescent rolls are UNBAKED, DO NOT PRECOOK!!!

2. Cut up your green onions,, shred your cheese, cook and break up your bacon (or sausage), and any extras you're adding in. Add everything to the bowl. Add only half the cheese, use rest for the top.

3. Mix it all up and pour into your pan. Bake, covered loosely with foil at 375 for 25-30 minutes .. closer to 30 so it isn't runny Uncover and bake another 10-15 minutes. Add some more shredded cheese on top when you uncover it for added yumminess!!

Insanely DEEEEELICIOUS!! Serve with Fresh Fruit Salad, muffins, breakfast pastries and lotsa coffee/tea and assorted juices :)

*** Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

Add in extras like, sliced fresh mushrooms, diced assorted peppers, jalapenos, sliced red or white cooking onions, seeded chopped tomatoes, feta cheese ... so many ways you can customize it to your preference!!!

This is scrumptious when served topped with your favorite salsa mmmmmmm yummo!!

Hawaiian Monkey Bread

INGREDIENTS

18 Rhodes Frozen rolls, partially thawed and quartered (use Kings Hawaiian rolls instead)

3/4 cup shredded coconut

3/4 cup crushed pineapple, well drained

1/2 cup butter

1/2 cup brown sugar

INSTRUCTIONS

Lightly spray a bundt pan with cooking spray.

Begin by layering macadamia nuts, coconut, pineapple, and rolls. Repeat several times until all the ingredients (except the butter and brown sugar) have been used.

In a small saucepan, melt butter and sugar over medium-high heat. Once the mixture comes to a boil, stir and boil for one minute, and then remove from heat. Pour it over the top of your dough with nuts, coconut, and pineapple.

Let mixture rise until it reaches the top of the pan, 1-2 hours.

Bake at 350 degrees for 35 minutes.

Once removed from oven, let sit for 10 minutes. Then invert onto serving plate, and let sit another ten minutes with the pan on top. Then carefully remove the pan.

Serve warm or at room-temperature.

Delicious, Quick And Easy Sticky Buns

Delicious, Quick And Easy Sticky Buns

Ingredients...

(makes 1 dozen)

1 (10 ounce) can refrigerated biscuit dough

2 tablespoons margarine, melted

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

2 tablespoons dark corn syrup

1/4 cup chopped pecans

Directions

1. Cut each biscuit in half and form each piece into a ball.

2. Combine sugar, cinnamon and pecans in small bowl. Dip each biscuit half into margarine, then into sugar mixture. Place in greased 8-inch cake pan. Mix remaining margarine and sugar and spoon over biscuits balls. Drizzle corn syrup over all .

3. Bake at 450 degrees F (230 degrees C) for 10-12 minutes. Serve warm.

via allrecipes

Homemade Poptarts

Yield: 8 tarts

Ingredients

2 cups + 2 Tbsp all-purpose flour, plus more for rolling

1 tsp salt

1 tsp granulated sugar

1 cup unsalted butter, cold and diced into 1/2-inch cubes

4 - 5 Tbsp ice water

3/4 cup strawberry preserves, divided (or other preserve of choice)

Icing

1 cup powdered sugar

2 Tbsp half and half, plus more as needed

1/4 tsp vanilla extract

Directions

In a food processor pulse together flour, salt and granulated sugar. Add butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour.

Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim edges to get a 12 by 10-inch rectangle (to even the edges). Then cut into eight 5 by 3-inch rectangles (cut in half through the longness then three cuts through the opposite).

Arrange 4 of the rectangles, spaced evenly apart on prepared baking sheet. Spread 1 1/2 Tbsp of jam evenly down the center of each rectangle, leaving about a 3/4-inch rim on all sides uncoated. Top each with another rectangle, then seal edges with your fingertips, then reseal with a fork (I didn't seal with the fork, I just did a double seal with my fingertips because I wanted them to look more like the real thing, but mine might have seeped out a little less had I sealed with a fork also). Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.

Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 degrees. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the icing:

In a mixing bowl whisk together all icing ingredients well then add more half and half about 1/2 tsp at a time to reach desired consistency. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container.

Recipe Source: tart portion adapted from Bon Appetit

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