Cinnamon Roll French Toast

1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

2 eggs

2/3 cup milk

4 tablespoons maple syrup

1 teaspoon vanilla

• 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
• 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Homemade Cinnamon Toast Crunch

By: AikoVenus from Shin's Vegan Lovin'

3/4 cup of White Whole Wheat
1/4 or 1/2 cup of Raw Sugar
1/8 tsp Turmeric
1/4 tsp Sea Salt
1 tbl Cinnamon
1/4 tsp Nutmeg
2 tbl Chia Seeds with cold water
3 squeezes Agave Nectar
1 tsp of Canola Oil
Enough (gluten-free) Oat Milk to mix

Mix all of the ingredients together with a spoon, adding the wet ingredients last, then knead about 40 times, let the dough rest for about ten minutes and then roll the dough out as thinly as you like. The more thickness it has, the less crispness and the less time it will last on the shelves. Cut your squares, slather with oat milk and sprinkle on cinnamon and sugar. Bake at 350 degrees for about 25 minutes or until fully browned and crisped then fix your bowl of cereal and enjoy.

Homemade Jell-o Syrup

My mom use to make this for us as kids.  We loved it.

Jell-o Pancake Syrup

(12 servings)   

• 1 small box Jell-o or other flavored gelatin
• 1 cup water
• 1/2 cup sugar
• 2 Tablespoons cornstarch

I should say first that this is a real working recipe. It might seem like a child's experiment, but I'm 52 years old and have used this for many years.

The directions are very simple:

• Mix the gelatin, sugar, cornstarch and water together in a small saucepan and bring to a rolling boil.
  
  
• Pour into pitcher and let cool until syrup thickens slightly.

Serve over pancakes or waffles while still warm.

You might consider cutting the ingredients in half if you're only serving a small group. This syrup doesn't store well -- it becomes to thick over time.

Ham and Cheddar Supper Waffles Cost per Serving: $.98

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk $

Click to see savings

1 large egg, lightly beaten $

Click to see savings

4 tablespoons unsalted butter, melted and cooled

2 ounces thinly sliced ham, chopped

1 cup shredded sharp Cheddar $

Click to see savings

Preparation

1. Heat waffle iron. Whisk together flour, baking powder, sugar and salt in a large mixing bowl. Stir milk, egg and butter into flour mixture until just combined. Fold in ham and cheese.
2. Mist waffle iron with nonstick cooking spray. Pour about 3/4 cup batter onto iron and spread to edges with a spatula. Cook until waffles are golden, 8 to 10 minutes. Repeat with remaining batter, misting iron with cooking spray as needed. Serve immediately.

Pizza Waffle Pockets Recipe

Ingredients

• 2 cans of refrigerated biscuits (8 pack)
• 1 cup pizza sauce
• 1 – 2 cups shredded Mozzarella cheese
• 20 Slices of Pepperoni

Instructions

1. Take two biscuits and form a small pizza crust
2. Spread sauce evenly over dough. Add cheese and pepperoni
3. Take another two biscuits to create another pizza crust and place on top. Seal edges.
4. Place in waffle maker and cook for about 3 to 4 minutes.
5. Remove, cut and serve!

ONION FLAT BREAD

Read more about it at www.cooks.com/rec/view/0,174,132182-246194,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.

1 cup warm water
1 teaspoon salt
1 tablespoon sugar
1 tablespoon olive oil
freshly cracked black (or mixed) pepper
1/2 ounce dried yeast dissolved in 1 T. warm water
12 ounces flour
1 egg, beaten lightly
coarse sea salt or kosher salt
chopped onion, for sprinkling

This flat bread bakes up wonderfully on a pizza stone set on the grill. Be sure that the stone is well heated before placing the onion bread on to bake. A pizza peel or the back of a pizza pan sprinkled with corn meal (so that it slides off easily onto the stone) can be used as a surface for preparing the flat bread while the grill or oven heats up.Stir salt, sugar and olive oil into warm water. Dissolve yeast in one tablespoon of warm water and add to mixture. Add flour gradually, mixing and kneading until smooth and elastic. Cover, and allow to rise overnight in a warm place, free from draft.
The next day, knead the dough and divide into balls about the size of a tennis ball. Roll each one out to about 1/2" thickness.
Brush with egg yolk diluted in two tablespoons water and sprinkle with coarse salt and chopped onion, and finally, coarsely cracked pepper. (For an extra kick, hot pepper flakes can also be sprinkled on lightly). Pierce the dough several times with a fork so that it will remain flat.
Bake on a lightly floured baking sheet in a 400°F oven for about 20 minutes until onions are brown and crust is crisp and golden.
Variation: Top pizza with a combination of black oil cured olives, sliced onions and anchovies. Drizzle with olive oil. Sprinkle with Parmesan cheese, if desired (cheese is entirely optional)!

Submitted by: CM

ONION CHEESE LOAF BREAD

1 lb. loaf frozen bread
1 c. finely grated Cheddar cheese
3 med. green onions, finely chopped
2 tbsp. poppy seed
1 tbsp. melted butter

Thaw dough. Make 3 lengthwise cuts almost to bottom of loaf. Mix cheese, onion, and poppy seeds. Spread 1/3 of mixture down each slit. Press dough together to form loaf again. Place in lightly greased bread pan. Brush with melted butter. Let rise 1/2 inch above sides. Bake at 350 degrees for 25 to 30 minutes.

7-Up Biscuits

7-Up Biscuits

Ingredients:

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up (or other similar soda beverage. I used ginger ale)
1/4 cup melted butter

Directions:

1. Preheat oven to 450F. Prepare a 9 x 9 baking pan. If you want taller and bigger biscuits, use a 9 x 5 loaf pan instead or double the recipe ingredients.
2. Mix Bisquick, sour cream and 7-Up in a large bowl. Melt butter and pour into the baking pan. Press dough into pan, spreading evenly across. For a 9 x 9 pan, it will barely spread across.
3. Bake for approximately 15 minutes until golden brown. If you use a smaller pan, it will take longer, approximately 20-25 minutes.

Cinnamon Roll French Toast

From Sandra Lee, cookbook author and television chef, comes this delightfully easy French toast recipe that gets a head start from Pillsbury® refrigerated cinnamon rolls!

1        can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing

2        eggs

2/3     cup milk

4        tablespoons maple syrup

1        teaspoon vanilla

• 1 Bake cinnamon rolls as directed on package. Let rolls cool completely.
• 2 Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
• 3 In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup and the vanilla until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
• 4 In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Puffy Apple Pancake

Ingredients

• 1 big green apple, peeled, cored, and diced (I recommend a Granny Smith apple.)
• 1/4 teaspoon(s) cinnamon
• 2 tablespoon(s) sugar
• 1/3 cup(s) flour
• pinch(s) salt
• 1 1/2 teaspoon(s) baking powder
• 1 egg
• 1/2 teaspoon(s) vanilla
• 1/4 cup(s) milk
• 2 teaspoon(s) butter
• Powdered sugar

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Directions

1. Whisk together the cinnamon, sugar, flour, salt, baking powder, egg, vanilla, and milk until combined, but don't worry about lumps. (This is one of those recipes with baking powder, so you need to measure carefully.)
2. Melt the butter in the skillet on medium heat. Add the apples, and then pour the batter over them. Cover the skillet with the lid and cook for 10 to 12 minutes.
3. Turn off the stove, take the skillet off the burner, and remove the lid.
4. Use the spatula to loosen the cake from the sides of the skillet. Next, put the serving plate upside-down over the skillet, and flip the pancake onto the plate by turning the whole thing over. (Use potholders to protect your hands).
5. Sift powdered sugar over the top (which used to be the bottom). Savor your masterpiece

Egg Beater Breakfast Tacos

Serves: 4

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Yields: 4 Tacos

Total Time: 15 min

Prep Time: 10 min

Cook Time: 5 min

Ingredients

• 4 whole(s) Josephs' 70 calorie bran tortillas, 70 cal per tortilla
• 1 1/2 cup(s) Egg beaters, 30 cals per 1/4 cup
• 1 cup(s) portabella mushrooms, sliced
• 1/2 teaspoon(s) cayenne pepper
• 10 stalk(s) asparagus, blanched
• 1 whole(s) yellow sweet pepper, raw

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Directions

1. Spray frying pan with pam or add olive oil.
2. Saute sliced mushrooms (and sweet pepper, sliced in strips if desired).
3. Add Egg Beaters and cayenne pepper to taste.
4. Warm tortillas in microwave.
5. Spoon egg/mushroom/sweet pepper onto tortillas.
6. Add strips of chilled asparagus and hot sauce to taste.
7. Eat with paper towels! Messy but good!

New Breakfast Sandwich Uses Waffles as Bread

July 11, 2012 at 8:04AM by Zoe Bain | 0 Comment

Can't decide between a sweet or savory breakfast? Jack in the Box has got that dilemma covered with its new Breakfast Waffle Sandwich.
According to Burger Business, the new sandwich is a limited-time offering and features an egg, American cheese, and sausage sandwiched between two maple-flavored waffles. Sound familiar? That's because it's very similar to McDonald's McGriddles sandwich, which also forgoes the bread, replacing it with pancakes.

More From Delish: 23 Fast-Food Items Sold Abroad

This isn't the first, or even second, time a fast-food chain has replaced the bread in a sandwich. McDonald's may have been one of the originals with McGriddles, but KFC Philippines recently debuted a fried chicken sandwich with a slice of cheese melted on top of the bun — the "Cheese Top" sandwich. KFC also dreams up inside-out sandwiches stateside. The company's "Double Down" sandwich skips the bread altogether and features bacon, cheese, and sauce between two breaded chicken filets.
In-N-Out Burger, the West coast burger chain, has long been known for a hamburger without buns. Called a protein-style burger, the buns are scrapped and the patties are wrapped in lettuce instead. The protein-style burger is featured on In-N-Out's not so secret, secret menu.

Crustless Spinach Quiche

Ingredients
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded Muenster cheese
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.

Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.

Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Bacon, Egg, and Toast Cups

Everyday Food, September 2010

• Prep Time 15 minutes
• Total Time 35 minutes
• Yield Makes 6

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• Coarse salt and ground pepper

Directions

1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

I have made these many time's for the kids.  They love them and are so simple to make.

 

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Easy Donut Muffins Recipe

 Thanks to BudgetSavvyDiva.com

Dough

1/2 cup white sugar1/4 cup margarine, melted
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 teaspoon of vanilla extract
1 teaspoon baking powder
1 cup all-purpose flour

Topping
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

What To Do

Preheat oven to 375

In a large bowl mix – 1/2 cup of sugar, 1/4 cup of margarine; nutmeg

Add in milk, vanilla, baking powder and flour and mix till smooth

Place batter into a greased muffin tin – makes about 6

Cook for 15 minutes ( top will be golden brown)

In a small bowl mix sugar and cinnamon. Take each muffin and dip into melted margarine and rolling in the sugar.

Enjoy!

Classic Waffles

                                   
Prep Time: 10 Min-- -- Cook Time: 15-- --Min Ready In: 25 Min

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

Directions

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information

Amount Per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

Cinnamon French Toast Bake

Wake up sleepyheads with a breakfast bake boasting yummy French toast flavors.



Prep Time: 15 Min
Total Time: 1 Hr
Makes: 12 servings

INGREDIENTS

French Toast Bake

1/4 cup LAND O LAKES® Butter, melted

2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing

6 LAND O LAKES® Eggs

1/2 cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

1 cup Fisher® Chef's Naturals® Chopped Pecans

1 cup maple syrup

 

Garnish

Icing from cinnamon rolls

Powdered sugar

1/2 cup maple syrup, if desired

 

DIRECTIONS

1 Heat oven to 375°F. Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.                   

2 In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans; drizzle with 1 cup syrup.                   

3 Bake 20 to 28 minutes or until golden brown. Cool 15 minutes. Meanwhile, remove covers from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.                   

4 Drizzle icing over top; sprinkle with powdered sugar. If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

 

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)

• Calories 410
• (Calories from Fat 210),

• Total Fat 23g
• (Saturated Fat 8g,
• Trans Fat 3g),
• Cholesterol 125mg;
• Sodium 520mg;
• Total Carbohydrate 43g
• (Dietary Fiber 1g,
• Sugars 19g),
• Protein 7g;

Ham 'n Cheese Omelet Bake

Prep Time: 15 Min
Total Time: 1 Hr 15 Min
Makes: 8 servings

INGREDIENTS

1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce

1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

10 eggs

1 1/2 cups milk

1 teaspoon dry ground mustard

Salt and pepper, if desired

2 cups diced cooked ham

1/3 cup chopped onion

4 oz. (1 cup) shredded Cheddar cheese

4 oz. (1 cup) shredded Swiss cheese

1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

 

DIRECTIONS

1 Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.                   

2 Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.                   

3 In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.                   

4 Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

 

Nutritional Information

Nutrition Information:

1 Serving (1/8 of Recipe)

• Calories 450
• (Calories from Fat 240),

• Total Fat 27g
• (Saturated Fat 12g,
• Cholesterol 320mg;
• Sodium 1360mg;
• Total Carbohydrate 24g
• (Dietary Fiber 2g,
• Sugars 10g),
• Protein 30g;

No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat)

Total Time: 22 mins

Prep Time: 15 mins
Cook Time: 7 mins

Kittencalskitchen's Note:

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Ingredients:

Yield: 16 bars
16 16

Units: US | Metric

• 1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
• 1 1/2 cups quick-cooking oats
• 1/2 cup brown sugar, packed
• 1/2 cup dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey
• 1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
• 1 teaspoon vanilla
• 1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
• 1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Directions:

1. lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
2. In a large bowl combine Rice Krispies cereal, oats and raisins.
3. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
4. Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
5. Pour over the dry ingredients in the bowl; mix to combine.
6. Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
7. Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
8. While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
9. Chill until firm.

Read more: http://www.food.com/recipe/no-bake-rice-krispies-peanut-butter-granola-bars-lower-fat-73754#ixzz1ytO8TK1L

JAM ROLY-POLY

This is an old favourite from my childhood. My grandma made it using suet, I use butter instead. It's very similar to a scone dough or a rough pastry dough.

• 2 cups self raising flour OR plain/all purpose flour with two teaspoons of baking powder sifted in
• 4 tablespoons room temperature butter
• Pinch salt
• 2 tablespoons sugar
• Enough milk to make a firm dough

Add all the dry ingredients to a mixing bowl and using your finger tips, rub the butter into the flour. When it's combined, add the milk and mix in. When it's mixed, cover the dough with plastic wrap and place it in the fridge to firm up. About 30 minutes should do it.

Onto a lightly floured board or bench, roll out the dough into a rectangle. Cut off any bits that poke out too far so you have a neat shape. Cover the dough with raspberry jam (or any jam of your liking) and carefully roll the dough into a sausage shape. You might need the help of a pallet knife or egg lifter. Brush with egg wash and place into an oven proof baking dish. You can curl it around to fit the dish. You need a dish with sides because this will spread out if cooked on a flat tray.

Cook at 180C/350F for about 30 minutes or until golden and bubbly. Serve with warm custard.

What little tricks and add ons do you turn to when you hear "where's the meat?!!"?

 

This is recipe is from  down-to-earthblogspot.com