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1Breakfast Specialties Empty Breakfast Specialties on Fri Dec 05, 2014 5:10 pm


Slow Cooker Cinnamon Roll Breakfast Casserole
By Ann
A melt in your mouth cinnamon roll casserole made in a slow cooker. This is one delicious breakfast that your entire family will devour!

Prep Time:15 Minutes
Cook time:2.5 Hours


• 2 12oz Cinnamon Roll Tubes, quartered
• 4 Eggs
• 1/2 cup Heavy Whipping Cream
• 3 TBSP Maple Syrup
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg


• Spray your slow cooker bowl with a non-stick cooking spray.
• Place one roll of quartered cinnamon roll pieces at the bottom of your slow cooker. Save the frosting packets for later.
• In a small bowl, beat eggs.
• To the beaten eggs add the heavy whipping cream, maple syrup, vanilla extract, cinnamon and nutmeg. Blend well.
• Pour the egg mixture evenly over the cinnamon rolls in the slow cooker.
• Place remaining roll of quartered cinnamon rolls on top of the mixture in the slow cooker.
• Cover and cook on low for 2.5 hours, or until sides are golden brown and the rolls are set.
• Spread frosting that came in the cinnamon roll tubes over the warm cinnamon roll casserole.
• Serve warm.

Makes 8 servings of Slow Cooker Cinnamon Roll Breakfast Casserole

2Breakfast Specialties Empty Re: Breakfast Specialties on Fri Dec 05, 2014 7:50 pm


This sounds good, I will serve this to family Christmas morning/

3Breakfast Specialties Empty 7 UP BISCUITS on Thu Jan 15, 2015 9:45 pm



4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake @ 425 degrees for 12-15 minutes or until brown.

4Breakfast Specialties Empty Crepes on Tue Apr 21, 2015 2:00 pm


2 cups all-purpose flour, sifted
2 tablespoons sugar
4 eggs
2 cups 2% milk
3/4 cup Cacique Crema Mexicana
1 1/2 teaspoon vanilla extract
1 cup strawberries, quartered
1/3 cup pecans, chopped
1/3 cup dulce de leche
1 tablespoon confectioner’s sugar

In a large bowl combine sifted flour and sugar.
In a separate medium bowl, combine eggs, milk, crema Mexicana and vanilla. Whisk until thoroughly combined.
Slowly whisk dry ingredients into the wet ingredients. Allow to stand for 20 minutes.
Cook crepes in a medium non-stick pan over medium heat. Heat until light golden on each side.
Fold each crepe in fourths and arrange on a serving platter. Top with strawberries, pecans, dulce de leche and confectioner’s sugar. Serve warm.

5Breakfast Specialties Empty French Toast Rollups on Sun May 10, 2015 5:06 pm



French toast roll-ups will spice up your breakfast routine!


8 slices white sandwich bread (the soft, fluffy type)
peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
butter, for greasing the pan
maple syrup, for serving

Trim the crust from the bread and flatten it out with a rolling pin.
Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
In a shallow bowl whisk the eggs and milk until well combined.
In a separate bowl mix the sugar with the cinnamon.
In a skillet set over medium heat melt a tablespoon of butter.
Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
Serve with maple syrup for dunking

6Breakfast Specialties Empty Breakfast casserole on Tue Sep 15, 2015 8:17 pm



It’s not often you can find a vegetarian casserole that is substantial enough to replace the traditional bacon, sausages, eggs, hashbrowns, (need I go on?) but this one really does deserve the name hearty.

I’ve been tempted to replace the sun-dried tomatoes with fresh tomatoes, but the flavour in this casserole really does come from the sun-dried tomatoes and the mustard – so why mess with perfection?

8 to 10 servings

1 tablespoon unsalted butter
1 small onion, diced
2/3 cup sun-dried tomatoes, preferably oil-packed, sliced into thin strips
6 cloves garlic, minced
9 large eggs
3 tablespoons hot mustard
1 cup whole milk
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
2 cups shredded Cheddar cheese
6 cups (or 1 pound) shredded frozen potatoes

Lightly grease a 9×13-inch baking dish with nonstick spray or olive oil. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat.

In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the cheddar cheese, frozen potatoes, and vegetables from the skillet. Transfer the mixture to the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours.)

Bake at 350°F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately with a fresh salad or fruit.

7Breakfast Specialties Empty Sausage gravy breakfast pizza" on Thu Dec 10, 2015 6:14 pm


Sausage gravy breakfast pizza"

2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

8Breakfast Specialties Empty TWO-INGREDIENT BISCUITS on Wed Mar 02, 2016 11:54 pm


Makes 8 large biscuits

You’ll Need
– 1 ½ cups (12 ounces) self-rising flour
– 1 ½ cups (12 ounces) heavy or whipping cream

Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius).
Mix the flour and the cream together just until it starts to form a ball.
On a floured surface, lightly press the dough into a round 1 inch thick.
With a 3-inch biscuit cutter, cut out rounds. Reroll the scraps together and cut out the rest of the biscuits until you have 8, or until there’s no more dough.
Bake for 12 to 15 minutes, until golden brown.

Since the ratio of ingredients in this recipe is 1:1 – i.e. there are equal amounts of flour and cream – it’s totally easy to scale it up or down. You can easily double this recipe to make a whole bunch of biscuits for the whole family!

9Breakfast Specialties Empty BACON JAM on Fri Aug 05, 2016 11:09 pm



yield: About 1½ cups prep time: 10 minutes cook time: 1 hour 30 minutes total time: 1 hour 45 minutes
A caramelized bacon and onion spread, perfect for bread,
cheese plates, or on sandwiches!
1 pound thick-cut bacon, cut into 1-inch pieces
1 large yellow onion, halved and thinly sliced
1 shallot, minced
5 cloves garlic, minced
¾ cup brewed coffee
½ cup water
⅓ cup cider vinegar
⅓ cup maple syrup
2 tablespoons light brown sugar
1 tablespoon honey
1 teaspoon ground allspice
1 teaspoon chili powder

1. Cook bacon in a large Dutch oven or heavy-bottomed pot over medium-high heat, stirring occasionally, until crisp, about 20 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.

2. Reduce the heat to medium and add the onion, shallot and garlic to the rendered fat in the pot and cook, stirring occasionally, until the onion is completely softened, about 10 minutes. Return the bacon to the pot, then stir in the coffee, water, vinegar, maple syrup, brown sugar, honey, allspice and chili powder. Bring the mixture to a simmer (lower the heat if you see that it's actually boiling) and cook, stirring occasionally, until the mixture thickens and a rubber spatula or wooden spoon leaves a distinct trail when dragged across the bottom of the pot, 1 to 1½ hours.

3. Remove from the heat and allow the bacon mixture to cool for 15 minutes. Using a slotted spoon, transfer the mixture to the work bowl of a food processor. Discard any excess fat in the pot. Pulse the bacon mixture until finely chopped, about 5 pulses, or to desired consistency. Store the jam in a glass jar with a tight-fitting lid in the refrigerator for up to 2 weeks. The jam is best served at room temperature.

10Breakfast Specialties Empty Texas RoadHouse Butter on Mon Sep 05, 2016 2:47 pm



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