Easter Morning Roll

My hubby worked for the Pillsbury Company for for 33 years.  The Bake-Off was an event we all looked forward to.  This recipe was a winner in 1969.  These rolls are very easy to make, and are very good.  Many Christian families make these during Holy Week to teach their children about the Resurrection, as the marshmallow disappears during cooking.  It is a quick roll to make for Easter Brunch, and a good illustration of the empty tomb that was found on Easter Morning.

Ingredients:

Rolls

1/4 C sugar

2 TBS flour

1 tsp. ground cinnamon

2 8oz cans of Pillsbury crescent rolls

16 large marshmallows

1/4 C butter, melted

Glaze:

1/2 C powdered sugar

1/2 tsp. vanilla

2-3 tsp. milk

1/2 C pecans, chopped

Instructions:

Heat oven to 375°F. Spray 16 medium muffin cups with No-Stick Cooking Spray. In small bowl, mix granulated sugar, flour and cinnamon.

• Separate dough into 16 triangles. For each roll, dip 1 marshmallow into melted butter; roll in sugar mixture. Place marshmallow on shortest side of triangle. Roll up, starting at shortest side and rolling to opposite point. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip  end in remaining butter; place butter side down in muffin cup.
• Bake at 375F 12 to 15 minutes or until golden brown. (Place foil or cookie sheet on rack below muffin cups to guard against spills.) Cool in pan 1 minute. Remove rolls from muffin cups; place on cooling racks set over waxed paper.   In small bowl, mix powdered sugar, vanilla and enough milk for desired drizzling consistency. Drizzle glaze over warm rolls. Sprinkle with nuts. Serve warm. 
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Quick and Easy Banana Bread

I made this for Sunday brunch this morning. and it was a big hit!  I just had to pass it on.  Lindsay posted it on her blog artsy-fartsy mama.  I wasn't sure it would work with the limited ingredients listed, but I had some over-ripe bananas, and not much desire to drag out a lot of stuff to make something out of them.  The garbage can was looking like a good option.  I remembered seeing this on Pinterest, so decided to give it a try.  It was easy, it did work, and my guys almost ate the whole thing...as you can see by the photo.  They spread butter on their slices.  It is VERY good!   Great idea, Lindsay.

Ingredients:
Yellow cake mix

2 eggs

3-4 over-ripe bananas

1 cup nuts and/or chocolate chips (I used pecans)

Instructions:

Mash bananas in a large bowl, then add remaining ingredients and mix well, using a hand mixer. Batter will fill 2 small loaf pans or one large loaf pan. Spray pans well with nonstick cooking spray and a little bit of flour.  Bake at 350°F for 40-50 minutes (bake longer if using larger loaf pan)

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Beignets - French Quarter Doughnuts

Another goodie for Mardi Gras!  When we lived in New Orleans, we used to love to go to Cafe' Du Monde in the Quarter,  or The Morning Call in Fat City for beignets and cafe au lait, and I decided I needed to learn to make them at home.  My neighbor gave me  this recipe, and I have used it since 1974.  The dough should be made the day before and refrigerated overnight.  It makes about five dozen beignets, but the dough will keep about 4-5 days in the fridge.

Ingredients
1 1/2 C warm water
1 pkg. active dry yeast
1/2 C sugar
1 tsp. salt
2 large eggs
1 C. evaporated milk
7 C flour
1/4 C vegetable oil
Oil for deep frying
Powdered sugar

Instructions:
Put warm water in bowl, add yeast; stir until dissolved.  Add sugar, salt, eggs, and evaporated milk.  Gradually add 4 cups of the flour; beat with wooden spoon until dough is smooth and well blended.  Mix in shortening, then add remaining flour 1/3 cup at a time, beating with spoon until it gets too stiff to stir, then work in rest of flour with your hands.  Cover bowl with plastic wrap and refrigerate overnight.
Roll desired amount of dough out on floured surface to about 1/8" thickness; using a sharp knife, cut into rectangles 2 1/2" by 3 1/2".  Preheat oil in a deep fryer to 360F.  Fry beignets 3 or 4 at a time until they are puffy and golden brown, turning often.  Drain on a platter lined with paper towels, then place the platter, without paper towels, in a 200F oven to keep warm while you cook the rest.  Sprinkle heavily with powdered sugar, and serve hot.  Do not substitute milk for the evaporated milk!  Goes great with cafe' au lait.
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Bananas Foster French Toast

Sunday morning!  A perfect time to serve this yummy French Toast.  The recipe comes from Tessa of Handle the Heat
Ingredients:
French Toast:

2 large eggs

1/2 cup milk

1 teaspoon vanilla

pinch salt

1/2 teaspoon cinnamon

1/4 teaspoon allspice

6 thick slices bread

butter for frying

Bananas Foster Topping:

4 tablespoons unsalted butter

1/4 cup light brown sugar

2 bananas, sliced

pinch cinnamon

Instructions:Preheat oven to 400 degrees F.   In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak bread slices in egg mixture, allowing to absorb as much liquid as possible. While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown the bread slices, working in batches if necessary. Brown for about 3 minutes per side, or until lightly golden. Place slices on a baking sheet and finish cooking in preheated oven for 12-15 minutes, or until slices have a desired brown color.  While the french toast is in the oven, prepare the bananas foster topping. In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.
Sharing this with Seasonal Sundays

Bacon, Egg, and Swiss Cheese Brunch Casserole

This is a less common version of an overnight brunch casserole.

Ingredients:

White loaf bread

½# Kraft sharp cheddar, shredded

½# Swiss cheese, shredded

1pkg. bacon, fried and cut in bite sized pieces

½ tsp. salt and ½ tsp. pepper

Instructions:

Remove crust from bread.  Place in bottom of 9x13 pan, fill in spaces.  Sprinkle cheeses over bread, then crispy bacon over cheese.  Beat eggs, and milk and seasonings, pour over other ingredients.  Refrigerate overnight.  Bake at 350* for 45 minutes.  An almost instant dish for a crowd!

Snowman Pancakes

Here is a simple, but adorable idea for a cold weather breakfast for the kids...well, I like them too! I saw these on ohdeedough.  This is her cute photo from Pintrest.

Just use your regular pancake recipe/mix and make large pancakes for the body, and a smaller ones for the head.  Use blueberries for face and buttons, a strip of bacon for the scarf, and marshmallows for the snow.  Decorations can be "glued" on with your favorite pancake syrup. It only takes a few minutes, and the little ones love it!

French Toast

A very simple, but very good dish.  I serve it with bacon and sausage.

Ingredients:

1 loaf stale Italian bread

3-4 eggs

1 C milk

Butter

Syrup

Cinnamon

Confectioner’s sugar

Instructions:

Break eggs into a wide bowl; beat lightly.  Add milk and whisk until well blended.  Heat griddle or skillet coated with a thin layer of butter.  Place bread slices, one at a time, into the bowl, letting slices soak up egg mixture for a few seconds, and then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Cook coated bread on heated griddle or skillet, lightly coated with butter until bottom is golden brown. (Add more butter for each batch).  Press bread down with spatula a bit to make sure toast is done through. Turn and brown the other side. Lightly sprinkle with cinnamon and powdered sugar.  Garnish plate with berries sprinkled with powdered sugar, if desired. Serve French toast hot with syrup.  

Sausage and Egg Casserole

I am going to a Daughters of 1812 meeting and brunch in the morning, so I am making this old stand by brunch dish to take.  It is easy, and you prepare it the night before.  It is perfect for an event like this, or when you have overnight guests, and don't want to spend the entire  morning in the kitchen.

Ingredients:

6 large eggs

2 C whole milk

7 slices bread, cubed

1 tsp. salt and ½ tsp. pepper

1 tsp. dry mustard

1# sausage, hot or mild

1 C Kraft Sharp cheese, grated

Instructions:

Brown and drain sausage.  Beat eggs, add all ingredients, and mix well.  Pour in 9x13 pan.  Chill 8 hours or overnight.  Bake in 350* oven for about 45 minutes.

Egg Gravy

This is probably my family's favorite breakfast. My husband, sons, grandchildren and siblings all love it. It is always on the request menu when they come to visit..or if I visit them! My husband's mother taught me to make it, and like most of my "home cooking" recipes, ingredients are approximate because they are "a little of this, and a pinch of that" recipes that were handed down verbally, and by my watching in the kitchen. It might not sound very good, but it is delicious, and perfect for a cold morning!
Ingredients:
3-4 TBS BACON drippings
3 TBS flour
3 C milk, approximately
2 eggs
Salt and pepper to taste

Instructions:
Stir flour into drippings until well blended. Cook for 2 to 3 minutes, until bubbly and a light brown. Gradually add milk, stirring with whisk. Cook until thickened and creamy, stirring constantly. After gravy begins to thicken, break eggs into it, stir until eggs are cooked. Eggs will thicken gravy, so you will have to add more milk or water. Season with salt and pepper to taste. Making gravy takes practice. Rarely does anyone get it right the first time. If it is lumpy, keep whisking; if too thick, add some water/milk. Above all,do not panic! Serve over hot biscuits or toast made in the oven.

Huevos Rancheros

Ingredients:
1 TBS oil
1 C onion, chopped
1 can Original Rotel
1 tsp. ground cumin, or to taste
½ tsp. salt
¼ tsp. cayenne
3 TBS Cilantro, chopped
4 corn tortillas
Butter
4 fresh eggs
Pkg. Shredded Four Mexican cheese
Queso fresco, crumbled
1 can refried beans

Instructions:
Sauté onions in oil until soft. Add Rotel and dry seasonings. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally. Reduce to warm after it has been simmering for 10 minutes. Add salt to taste if needed.

Heat refried beans in small pan, and keep warm on low heat.

Heat the oven to 150°F, place serving plates in the oven to keep warm. Heat 2 tsp. oil in a large non-stick skillet on medium high. One by one fry the tortillas in the pan, a minute or two on each side, until they are heated through, softened, and pockets of air bubble up inside of them. Remove and stack them on one of the warming plates in the oven while you continue cooking the rest of the tortillas and the eggs.
In the same skillet used for the tortillas, add a little butter to the pan, about two teaspoons. Heat the pan on medium, then crack 4 eggs into the skillet and cook until yolks are thick and runny.
To serve, spread some refried beans on each tortilla, then add egg. Top with sauce, cheeses, then sprinkle with cilantro.
I have wanted to taste Huevos Rancheros since I moved to texas 24 years ago....so, I decided to make them for brunch this morning, and created this recipe. Muy bueno! Give them a try, amigo!

Georgia Grits Casserole

Ingredients:
4 C milk
¼ C butter
1 C quick-cooking, NOT instant grits
1 large egg, lightly beaten
1 tsp. salt
½ tsp. pepper
2 C shredded sharp cheddar cheese
¼ C grated parmesan cheese

Instructions:
Bring milk just to boil over medium heat; gradually whisk in grits, then butter. Reduce heat and simmer, stirring constantly 5-7 minutes or until grits are done. Remove from heat and whisk in eggs, seasonings and cheddar. Pour into greased baking dish, sprinkle evenly with parmesan, and bake covered at 350* for 35-40 minutes until mixture is set.
A great side dish for brunch!

Monkey Bread

Ingredients:
4 cans butter biscuits
¾ C. chopped pecans
½ C brown sugar
1 TBS cinnamon, approx.
1 stick butter

Instructions:
Grease a tube pan or Bundt pan with butter. Open biscuits and cut each into quarters. Sprinkle 1/3 pecans around bottom of pan. Add in 1/3 dough pieces. Sprinkle with cinnamon. Repeat until all dough is used. Melt butter with brown sugar. Pour over dough. Bake at 350* for 45 minutes.
Another old and easy recipe, but still a good breakfast treat!

Quiche Lorraine

Ingredients:
4 large eggs
2 C whole milk
½ tsp. salt
¼ tsp. pepper
¼ tsp. nutmeg
6 slices bacon, fried
½ C chopped onion
2 C Swiss cheese, grated
1 pie shell

Instructions:
Bake pie shell for 5 minutes in 400* oven. Fry bacon, drain. Reserve 1 TBS drippings. Sauté onion in drippings until soft. Layer cheese in pie shell, add bacon and onions. Beat eggs, add milk and seasonings. Pour over other ingredients. Bake 10 minutes at 400*, then lower oven to 350*. Bake 15-20 minutes more till center is almost set.
I made his a lot in the 70's, and brought the recipe out again a few years ago. It still makes a great brunch or light supper dish.

Eggs and Mushrooms in Ham Cups

Ingredients:
2 TBS butter
3/4 C mushrooms, trimmed and finely chopped
1/4 C minced shallots
1/2 tsp. salt and 1/4 tsp. black pepper
2 TBS sour cream or crème fraiche
1 TBS finely chopped Tarragon
12 slices Black Forest ham, sliced so it is a solid piece with no holes
12 eggs

Instructions:
Melt butter in skillet; add mushrooms, shallots, salt and pepper. Cook, stirring until mushrooms are tender and liquid has evaporated. Remove from heat, stir in sour cream and tarragon. Lightly oil muffin cups. Fit one piece of ham in each (ends will hang over edges). Divide mushroom mixture among cups, crack egg in each cup. Bake until whites are set, but yolks are still runny, about 15 minutes, Salt and pepper, and carefully remove from muffin cups. Garnish with tarragon leaves, if desired.
This is a very nice brunch dish given to me by my good friend Carol B!