Cinnamon Wreath Bread
- 2 Packages ( ¼ oz each ) Active dry yeast
- 1 ½ cups warm water (110-115 degrees)
- 6 TBS butter
- 1/3 cup nonfat dry milk
- ¼ cup sugar
- 1 egg
- ¾ tsp salt
- 4 1/2-5 ½ cups all-purpose flour
- 2 TBS butter melted
- ½ cup chopped almonds
- 1 ½ tsp cinnamon
- 1 cup confectioners sugar
- 1 TBS water
- ¼ tsp almond extract
In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )
Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.
Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.
Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour)
Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.
Sauce in the middle for pull apart and dip!
Sausage and Cream Cheese Breakfast Casserole
- 12 Eggs
- ½ cups Milk
- 1 pound Breakfast Sausage
- 8 ounces, weight Cream Cheese
- 2 cans (8 Oz. Size) Crescent Rolls
- 2 cups Shredded Cheddar Cheese
Preheat oven to 375ºF.
Beat eggs and add milk. Scramble and then set aside.
Brown sausage. When cooked, add cream cheese and stir to combine. Add scrambled eggs and combine.
In an ungreased 13×9 dish, unroll 1 can of crescent rolls. Press down. Spread sausage mixture on top. Top with shredded cheese. Then top with the remaining can of crescent rolls.
Bake 25 minutes.
Mexican Breakfast Casserole with Chorizo and Veggies
- 3 oz. uncooked chorizo (spicy Mexican sausage)
- 6oz. ground turkey
- 1 medium onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 tbsp. minced garlic
- 1 cup baby spinach
- 4 slices whole wheat bread, cubed
- 4 eggs
- 2/3 cup skim milk
- 1/2 tsp. ground mustard
- 1/2 tsp. salt
- Freshly ground black pepper, to taste
- 1/2 cup grated reduced-fat swiss cheese
- 1/2 cup grated reduced-fat extra sharp cheddar cheese
- 1/2 cup grated reduced-fat jalapeno cheddar cheese
Preheat oven to 350 degrees.
Spray a 9" by 13" baking pan with nonstick cooking spray.
Place the bread cubes in a single layer in the bottom of the pan.
Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender.
Add garlic and saute a minute more and then add spinach and cook just until spinach wilts. Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used.
Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.
Enjoy it with fresh fruit and refried beans for brunch
PARMESAN-CHEDDAR SQUASH CASSEROLE
- 4 pounds yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups)
- 4 Tbsp. butter, divided
- 1 large sweet onion, finely chopped
- 2 garlic cloves, minced
- 2 1/2 cups soft breadcrumbs, divided
- 1 1/2 cups shredded Parmesan cheese, divided
- 2 cups (8 oz.) shredded Cheddar cheese
- 1/2 cup chopped fresh chives
- 1/2 cup minced fresh parsley
- 1 cup sour cream
- 1 tsp. salt
- 1 tsp. pepper
- 2 large eggs, lightly beaten
- 1/4 tsp. garlic salt
In large skillet, cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside.
Then, in same large skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.
Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set.
This makes 8-10 servings.
- 2 (10 ounce) packages frozen chopped spinach, thawed and drained
- 1 (1 ounce) package ranch dressing mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup bacon bits
- 3 tablespoons chopped onions
- 10 (12 inch) flour tortillas
In a medium-size mixing bowl, combine spinach, ranch mix, mayonnaise, sour cream, bacon bits and onion.
Spread the mixture onto each tortilla and roll it up. Refrigerate the rolled tortillas until ready to serve.
Slice each roll-up into 1 inch servings no more than 3 hours before serving.
For the crust:
Blueberry Lemon Bars
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 1/4 cup granulated sugar
- Zest of one lemon
For the filling:
- 2 large egg yolks
- 1 (14 ounce can) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Spray an 8x8 inch baking dish with cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.
To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top.
Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.
Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.