Sunday, April 24, 2011

Long Easter Weekend Breakfasts

Miss Priss was home for the long holiday weekend and brought a friend with her. I was so glad to have someone to cook for besides Bubba (aka Mr. Picky Eater) I couldn't hardly stand it. Here is what that did for my breakfasts over the weekend.

Friday: Orange Coffee Cake

I believe this is a Paula Deen recipe, I don't remember where I found it, but OMG, it was so delicious and easy peasy to make.

Orange Coffee Cake

2 tbsp melted butter

1 can (16.3 oz) canned biscuits (recommend Grands Flaky Layers)

1/4 c. minced walnuts

1/3 c. granulated sugar

2 tsp. orange zest


1/2 c. confectioners sugar

2 oz. cream cheese, softened (I used the new Philly cooking creme, original flavor)

2 tbsp. orange juice

1. Preheat oven to 350. Butter a 9" round pan.

2. Separate buiscuit dough into 8 biscuits. Place 1 biscuit in the cnter of the pan. Cut remaining biscuits in half and arrange around the center biscuit with cut sides facing the same direction. Brush tops with melted butter.

3. In a small bowl combine walnuts, granulated sugar and range zest. Mix well and sprinkle over biscuits. Bake for 20 minutes or until golden.

4. Meanwhile, in a small bowl combine confectioners sugar, cream cheese and orange juice. Blend until smooth adding more juice if needed to thin. Drizzle over warm coffee cake.

Obviously, not a diet friendly breakfast, which is why I can only make it when there are others here to help me eat it. =)

Saturday: Omelet Roll

This would also work great as a "breakfast for dinner" dish. It was super easy to do and went over great with the kids, except of course, Bubba who won't eat eggs.

Omelet Roll
1 c. milk
1/4 c. cornstarch
10 large eggs
1 tbsp. Dijon Mustard (I left this out because I didn't have any)
1 tsp. salt
1 tsp. ground pepper
3/4 c. cooked bacon, ham or sausage
1 1/2 c. shredded cheddar (or your favorite, I used colby jack because that's what I had)
1. Preheat oven to 350. Put a piece of parchment paper on a jelly roll pan (cookie sheet) leaving a couple of inches hanging over the edge. Grease the parchment paper. (I used a little bit of the bacon grease I had from cooking the bacon)
2. Whisk together the milk and cornstarch. Add eggs, mustard, salt and pepper; whisk until well combined. Pour mixture into pan on top of parchment paper. Sprinkle meat evenly over the top. Carefully put into the oven. Bake about 15 minutes until edges are dry.
3. Pull out and sprinkle the cheese on top. I also added french fried onions at this step and it was a very good addition. Put back in the oven and cook 3-5 minutes longer until the cheese is melted and the center is done.
4. Starting from the short edge of the pan, use the parchment paper to start rolling up the omelet, pulling the paper away as you go.
Place seam side down and slice into servings. Look at that cheesy, oozy goodness.

Sunday: Berry Baked Oatmeal

Not as decadent as the Orange Coffee Cake or as cheesy, bacony as the Omelet Roll; but drizzle some honey on top and...YUMMY!

Berry Baked Oatmeal

1/2 c. applesauce

12 c. brown sugar

1 egg

3 c. quick-cooking oats

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 c. milk

1 tsp vanilla

3/4 c. frozen berries (or fresh)

1. Combine the dry ingredients together in a bowl and stir well.

2. Add in the milk, vanilla, egg and applesauce; stir until moistened.

3. Gently stir in the berries.

4. Pour into a lightly greased 8 x 8 glas baking dish.

5. Bake at 350 for about 40 minutes, until center is set.

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