*CREAMY CINNAMON ROLLS*

(RECIPE POSTED BY ALISA GUYNN)

Preparation Time: 20 minutes
Chill Time: Overnight
Bake Time: 30 to 35 minutes
Cool Time: 5 minutes 
Makes 12 rolls 

Tip: Use remaining Eagle Brand as dip for fruit; add a few spoonfuls to coffee or pour into storage container and store tightly covered in refrigerator for up to 1 week.

2 (1-pound) loaves frozen bread dough, thawed
2/3 cup (one-half 14-ounce can) Eagle® Brand Sweetened Condensed Milk (NOT Evaporated milk), divided use
1 cup chopped pecans
2 tsp. ground cinnamon
1 cup sifted powdered sugar
1/2 tsp. vanilla extract
Chopped pecans, optional
On a lightly floured surface, roll each of the bread dough loaves to a 12 x 9-inch rectangle.
Spread 1/3 cup Eagle Brand over dough rectangles. Sprinkle with 1 cup pecans and cinnamon.
Roll up jelly-roll style starting from a short side cut.
Cut each into 6 slices.
Generously grease 13 x 9-inch baking pan.
Place rolls, cut sides down, in pan.
Cover loosely with greased waxed paper and then with plastic wrap.
Chill overnight.
Cover and chill remaining 1/3 cup Eagle Brand.
To bake, let pan of rolls stand at room temperature for 30 minutes.
Preheat oven to 350¡.
Bake 30 to 35 minutes or until golden brown.
Cool in pan 5 minutes; loosen edges and remove rolls from pan.
Meanwhile for frosting, in small bowl, combine powdered sugar, remaining 1/3 cup Eagle Brand and vanilla.
Drizzle frosting on warm rolls.
Sprinkle with additional chopped pecans if desired.

*BREAKFAST SANDWICH*

Those are real easy to make at home. If you make them up ahead of time and freeze, then all you need to do in the morning is take it out of the freezer and heat it up. If you are like me... press for time in the morning those are quick, yummy and they are healthier too! Mmmmmm!!! :))

BREAD – your favorite (English Muffins, croissants, round waffle, regular bread, bagel)

MEAT – your favorite (frozen breakfast sausage or sausage patties, cooked bacon, sliced ham)

EGGS – your favorite way to cook eggs (cooked in oven, fried)

CHEESE – (slice cheese, shredded mild cheddar cheese or what ever kind you like)

1 Tbsp. butter, ranch dressing, mayonnaise, mustard, ketchup on the bottom half of the bun (opt)

Preheat oven to 350 degree.

Cook your eggs.

Heat up or cook the meat.

Slice English Muffins in half and place them on a baking sheet. Place in oven for about 10 minutes to toast the English Muffins.

To assemble Breakfast Sandwich...bottom half of muffin, condiment if u wish (opt), meat of choice, cooked egg and cheese on top and then put the top half of the muffin on.

If you want to eat these right away, just stick them in the oven for 5 or 10 minutes until they are warmed through and the cheese is melted. Enjoy!

FREEZER: If you are going to freeze them, wrap them individually in aluminum foil and then place them into a ziplock bag.
*To eat, either defrost overnight or microwave in the morning. About 1 minute to 1 ½ minutes on high should do it.

*EGGS IN THE OVEN*

The morning cook at work makes those eggs for the residents, so I decided to make them at home. It’s a super easy way to make eggs especially for company or for a crowd. It also works great if you are making breakfast s...

andwiches because you get the perfectly round shape.

Preheat oven to 350 degrees.
Take a muffin tin and lightly spray each spot with non-stick cooking spray.
Crack an egg into each muffin spot.
Bake for 15 to 20 minutes.
Remove from oven.
Remove eggs from muffin tin.
Eat and enjoy!

*CINNAMON ROLL WAFFLES WITH CREAM CHEESE SYRUP*

I’ve made pizza, sandwiches and muffins in a waffle maker. Why not make cinnamon roll waffles! Make sure to spray the waffle iron well because they will stick.

 IDEA: Slice them into sticks, pour a little syrup into the bottom of a wide mouth cup, place the sticks in with just the tips touching the syrup and you’ve got a nice dippers for the kids.

*Cinnamon Roll Waffles
1 can of store bought cinnamon rolls with cream cheese frosting

Spray waffles iron with cooking spray, place 4 cinnamon rolls on waffle iron and close to cook.
Cook until light goes off a the waffles are cooked through.

*Cream Cheese Syrup
cream cheese frosting (from cinnamon roll can)
1 Tbsp. corn syrup
1 Tbsp. water

Mix together the frosting and the corn syrup.
Add water 1 tablespoon at a time until the syrup reaches the desired consistency.
Drizzle over hot waffles.

*BROWNIE BATTER PANCAKE*

 Think special breakfast for a birthday morning, surprise breakfast-in-bed mornings or just for fun… Whatever the reason, chocolate, fluffy pancakes in the morning are a fantastic idea!
They are sinful first thi...

ng in the morning..... but oh so so good. :))

1 1/2 cups Original Bisquick mix
1 cup Betty Crocker brownie mix
1 cup milk
2 eggs
whipped cream
chocolate syrup
sprinkles

Heat griddle or skillet over medium-high heat or to 375°F then spray with cooking spray or grease with vegetable oil or butter.
In large bowl, stir together Bisquick, brownie mix, milk and eggs until blended.
Pour by slightly less than 1/4 cupfuls onto hot griddle or skillet and cook until edges are dry.
Flip and continue to cook pancakes are cooked through.
Stack pancakes on individual plates then top each with chocolate syrup, whipped cream and sprinkles.

OMELETTE IN A BAG

This is the easiest  breakfast to make when camping.  The kids love it because they can help make it.... they get to pick their own ingredients and it’s healthy.  Can’t get any easier then this.  :)

2 large eggs
1 tbsp. grated cheese
1 tbsp. whatever you like in your omelette (onion, cooked bacon spinach, ham, green pepper, cooked broccoli etc.)
1 small Ziploc freezer bag

Crack eggs right into the small Ziploc bag.
Add the cheese and any ingredients you like.
Seal the bag, squish the ingredients to mix.
"Burp" the air out.
Bring a medium-sized pan of water to a heavy boil.
Drop Ziploc baggie into the boiling water.
Boil for 10-13 minutes.
Carefully, remove baggie from the water.
Open the bag, roll the omelette onto a plate and serve with fried potatoes.
YUMMY!!! so good

NOTES:  In my personal experience with this recipe, I found it best to boil the omelet for 6 minutes, reduce the heat to a simmer, flip the baggie in the water and simmer an additional 4 minutes. After 5 minutes, I found the inside of the omelet to be runny. I used a quality Ziploc freezer bag and had no problem with melting.

SPAM BREAKFAST BURRITOS

 

Recession Burritos
(RECIPE POSTED BY THEODORE ALTON MCELROY)

Serving Size : 6

1 can (12 oz)SPAM Luncheon Meat, cubed
4 Eggs
2 tbsp Milk
1 tbsp Butter or margarine
6 Flour tortillas (6")
1 cup Shredded Cheddar cheese, divided
1 cup Shredded Monterey Jack cheese, divided
CHI-CHI’s Salsa to Taco Sauce

Heat oven to 400'F.
In bowl, beat together SPAM, eggs,
and milk.
Melt butter in large skillet; add egg
mixture.
Cook, stirring, to desired doneness.

Fill each tortilla with SPAM mixture and half of cheeses.
Roll burrito; place seam side down on 12x8″ baking
dish.
Sprinkle remaining cheese over top of burritos.
Bake 5-10 minutes of until cheese is melted.
Serve with salsa.

BANANA CHOCOLATE CHIP WAFFLES

 

Made those the other day.... it was an instant hit. :))

2 cups flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 2/3 cups milk
1 medium banana , mashed (1/2 cup)
6 tbsp. vegetable oil
2 large eggs
1/2 cup mini chocolate chip or finely chopped walnuts or pecans  

 Place dry ingredients in large mixing bowl and stir until mixed well. Add remaining ingredients and combine until well blended and smooth.
Let batter sit 5 minutes before using.
Preheat waffle iron.
Use 1/2 cup batter per waffle and cook until done (approx. 2 minutes).
Serve immediately.

SEASONED POTATOES

(RECIPE POSTED BY MANON VEILLEUX - from her sister in law Lina Roy)

I love them as beakfast patatoes :o) 

Cut potatoes in small cubes

In a bowl mix:

1 tsp vegetable oil
1 tsp seasoning salt
1 tsp parsley
1 tsp paprika
1 tsp garlic powder
pepper 

 Mix all together and brown in a skillet until patatoes baked.

SAUSAGE EGG BRUNCH

Love morning casserole where you throw everything together the night before and cook it the following morning. :)) Yummy!!! :))

2 cups unseasoned croutons
1 lb. sausage meat, cooked and drained
1 cup sharp cheese, grated
6 eggs
2cups milk
1 tbsp. dry mustard

Layer croutons, sausage and cheese in greased 9 X 13 dish.
Beat eggs. Add milk and mustard. Mix well. Pour over sausage. Cover.
Refrigerate overnight. Bake 375"F for 45 minutes.
Variation: Bacon, chopped ham instead of sausage.

POTATO HASH BAKE

(another good one)

4 cups frozen hash brown potatoes, thawed
1 cup diced cooked ham
1/2 cup grated sharp chddar cheese
2 green onion, sliced
Salt
Mix together. Turn into a greased 13 X 9 in. casserole.

4 large eggs
1 can skim evapotared milk
Salt and pepper

 Mix eggs, milk and seasoning. Pour over potato mixture. Cover. Refrigerated overnight or bake covered at 350'F for 1 hour.

CANDIED BACON

This bacon is a great change of pace.... taste really good, a little bit of sweet and a little bit of spicy. Perfect conbination. :))

1 pound sliced bacon
3 tbsp. brown sugar
1 1/2 tsp chili powder

Line two 15 in. x 10 in. x 1 in. baking pans with foil.
Arrange bacon in a single layer in pans.
Bake at 425 'F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon.
Bake 5-10 minutes longer or until bacon is crisp.
Drain on paper towels.

CHEESY SAUSAGE QUICHE

This quiche is great for breakfast or just anytime. We love it!

1 (9 inch) deep dish pie shell
1/2 pound pork sausage (I used Jimmy Dean’s mild pork sausage, can use hot or whatever kind you like)
1 (4 ounce) can chopped green chilis, drained
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1 tbsp salsa
1/2 tsp minced garlic
1 1/2 cups shredded cheese (I used Mexican cheese, you can use whatever you like)
4 eggs
1/2 cup sour cream
1/2 cup milk
1/4 tsp black pepper
Salt to taste

In a skillet, fry the sausage and drain. Put the sausage in the bottom of the pie shell.
In a mixing bowl, mix together the green chilis, onion, green pepper, garlic and salsa. Spread over sausage.
Sprinkle the cheese on next.
In the same bowl whisk together the milk, sour cream, eggs, salt and pepper. Pour over the cheese evenly.
Bake in preheated 350 degree oven 45- 50 minutes until center of pie is done.
Sprinkle extra cheese on top of hot pie if you want. Let cool before cutting. Enjoy!

SOUR DOUGH CINNAMON CAYENNE ROLLS

(RECIPE POSTED BY BARBARA DENHAM SULZ)

The Dough:
4 1/2 c unbleached flour
2 T brown sugar
1 T White sugar
1T (Packet) dry yeast
1 c Warm milk
2 T butter softened
1 1/2 c Sour dough starter
2 1/2 t salt

The Insides:
4 T butter very softened
1/4 c White sugar
2 t ground cloves
1 1/2 t ground cayenne pepper (more for spicier taste) shopping list

The drizzle:
2 T butter
1/4 c brown sugar
1/2 t ground cayenne pepper
2 T powdered sugar add more as needed
Splash of milk if it is too dry

How to make it:

The Dough
1. In large bowl combined 1 C flour, Sugar, Dry yeast
2. Add warm milk and softened butter mix gently
3. Mix in starter till smooth about 100 strokes (see step 5)
4. Gradually add 3 3/4 c flour till the dough pulls away from the sides of the bowl.
5. Knead in the salt (this is a strange step, but it seems to help feel free to add the salt during step 3 if it makes you feel more comfortable)
6 Turn dough onto floured surface Knead for 8-10 minutes till the dough is smooth
7. Place in well greased bowl. (I recommend Crisco) Lightly grease the top of the dough as well
8. Let set for 30 minutes, punch down and once it has regained its fluff (About 20 minutes) turn out on to greased work surface (No flour at all)
9. Roll out with greased rolling pin till about 1/2 inch thick
10. Pre heat the over to 375 F (190 C).

The Insides
1. Spread the softened butter on the dough set a side
2. In small bowl combined Sugar, cloves, and cayenne mix till combined
3. Shake onto the dough evenly
4. Roll up dough cut into about 1 in pieces
5. Set side to side in well greased pan ( I find letting them rise for another 5-10 minutes makes them even better)
6.Set a small shallow pan of water on the bottom shelf of your oven
7. Bake in pre heated over for 20-30 minutes on middle shelf

The Drizzle
1. In small pan melt butter on medium heat
2. Add Sugars and Cayenne
3 Bring to boil add additional sugar or milk as needed
4. Once the mixture starts to fluff up and get smooth it is ready
5. Pour over hot rolls
6. Let cool or eat at your own risk.

LUCKY LEMON CINNAMON ROLLS

(RECIPE POSTED BY KIM SEABROOK)

Ingredients: Dough:
5-1/2 to 6 cups all-purpose flour
1/2 cup sugar
1 envelope Fleischmann's® RapidRise Yeast
3/4 teaspoon salt
1 cup milk
1/2 cup butter or margarine
3 large eggs

Cinnamon Filling:
1/4 cup butter or margarine, melted
1 cup sugar
1/4 cup brown sugar
2 teaspoons ground cinnamon

Lemon Topping:
1/2 cup sugar
1/3 cup Karo® Dark Corn Syrup
1/4 cup butter or margarine
3 tablespoons lemon juice
2 teaspoons grated lemon peel
1/2 cup sliced almonds

Directions:
For Dough:
Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk and butter until very warm (120° to 130° F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 3 to 3-1/2 cups flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator, divide in half. Roll each half to 18 X 12-inch rectangle. For cinnamon filling, brush each rectangle with melted butter. Combine sugars and cinnamon in a small bowl; Stir. Sprinkle with cinnamon sugar mixture. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Cut each roll into 12 equal pieces. Lightly grease two baking sheets. Place 12 pieces on each sheet, with sides touching. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

For Lemon Topping:
Combine sugar, corn syrup, butter, lemon juice and peel in a small pan. Cook over medium heat, stirring constantly, until mixture comes to a simmer. Cool. Lightly brush about 2 tablespoons of lemon topping on rolls. Sprinkle almonds over the top of rolls. Preheat oven to 350° F. Bake for 20 to 22 minutes, or until lightly browned. Cool slightly and brush with remaining lemon topping.

MONKEY BREAD

(so good... for breakfast or as a snack)

1 pkg. (3 ½ oz) cook and serve butterscotch pudding mix
3/4 cup sugar
1 tbsp. ground cinnamon
1/2 cup finely chopped pecans (opt)
1/2 cup butter or margarine, melted
3 tubes (10 oz. each) refrigerated biscuits

In a plastic bowl with tight-fitting lid, combine pudding mix, sugar, cinnamon and pecans if desired.
Pour the butter into a shallow bowl. Cut the biscuits into quarters.
Dip several pieces into the butter then place in bowl; cover and shake.
Remove to a greased 10-in. Fluted tube pan. Continue until all the biscuit pieces are coated.
Bake at 350' for 30-35 minutes.
Cool in pan for 30 minutes before inverting onto a serving plate.
Yield: 10-12 sevings.

CRANBERRY BUTTER

(RECIPE POSTED BY ROBIN HENRY)

2 (12 oz.) pkgs. cranberries
1 c. apple juice
1 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves

Cook cranberries in apple juice 5 to 8 minutes or until skins burst and cranberries are tender.
Press through sieve or mill.
Cook over low heat 20 minutes stirring frequently to prevent sticking.
Add sugar, cinnamon and cloves. Stir until well blended.
Pour into hot sterile jars.
Refrigerate 3 weeks or process ?? minutes.
Good to use as relish or heated over for toast or pancakes.
Makes 1 1/2 pints, 3 cups.

OVEN HASH BROWN

(recipe from my friend Laurie H.)

8 cups frozen hash brown, thawed
1/2 cup chopped onion
1 can cream of chicken soup
2 cups sour cream
2 cups grated medium cheddar cheese
Salt and pepper

Mix together well. Freeze half uncooked, makes a lot. Bake uncovered into a 9 x 13 inch pan at 350'F oven for 50 to 60 minutes.

BREAKFAST PITAS

1 cup diced fully cooked ham
1/3 cup diced onion
1/3 cup diced green pepper
2 tbsp. butter
3 eggs, beaten
1/2 cup shredded cheddar cheese
Pinch of salt and pepper
2 pita breads (6 in.), halved and warmed

In a large skillet, saute the ham, onion and green pepper in butter until tender. Add eggs; cook and stir over medium heat until eggs are almost set. Add the cheese, salt and pepper.
Cook and stir until eggs are completely set. Spoon into pita halves.
Yield: 2 servings.

MAPLE SYRUP FRENCH TOAST

3 eggs
1/2 cup maple syrup
1/3 cup milk
1/2 tsp. vanilla ext.
Pinch of salt
6 slices French bread, 1/2-inch thick
2 tbsp. butter

Beat together eggs, syrup, milk, vanilla and salt. Place bread slices in single layer in 13 x 9 inch dish.
Pour egg mixture evenly over bread. Cover and refrigerate 3 hours or overnight.
Melt butter in large frying pan. Add bread slices and brown both sides. Makes 3 servings.