12 Blogs of Christmas—Blog #4 Breakfast With Santa
Welcome to the 12 Blogs of Christmas!
Blog # 4 Breakfast With Santa
In this blog, I wanted to share a few recipe ideas for those breakfast gatherings with family and friends, or maybe even Santa? Hope you enjoy them.
Easy Caramel Rolls
Grease 2 – 9 inch round layer cake pans. Thaw 2 loaves frozen bread dough for approximately 45 minutes. Slice each loaf into 9 pieces. Lay the pieces into the pans and set aside.
Topping
1 box vanilla pudding mix
1 cup brown sugar
1 stick butter (melted)
1 tsp. cinnamon
In mixing bowl, combine the pudding, brown sugar, melted butter and cinnamon. Crumble it over the bread dough. Let rise until slightly above the pan, (about 2 hours). Bake at 350 degrees for 30 minutes, approximately. Turn upside down on waxed paper. Note: Place an empty cookie sheet under the pans, while baking to catch any carmel spills that may occur.
Here are a few other recipes that I have previously posted that would also be good to share for the holidays:
- Ham & Cheese Strata
- Cheese Filled Ginger Bread
- Banana Chocolate Chip Muffins
- Pumpkin Cheesecake Muffins
Enjoy!
Barb
Posted in Cooking in your kitchen on December 6th, 2011 by Barb | | 0 Comments
Recipe: Turkey Curry
Here’s an interesting recipe I came across in my recent Experience Life magazine that sounded good to me. It will work great for those Thanksgiving turkey leftovers. (Hopefully there will be some!)
• 1 tbs. coconut oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 tbs. minced gingerroot
• 4 cloves garlic, minced
• 1 to 2 jalapeño peppers, minced
• 1 tbs. cumin seeds
• 1 tbs. ground coriander
• 2 tsp. ground turmeric
• 1/8 tsp. ground cloves
• ¼ tsp. ground cardamom
• 1 cup diced tomato
• 4 cups small cauliflower florets 4 cups Savoy cabbage, cut into 1-inch-square pieces
• 2 cups turkey stock
• 1½ cups pulled, cooked turkey meat
• 1½ cups frozen peas
• Salt to taste
• Fresh cilantro, chopped
In a large Dutch oven or saucepan, heat the coconut oil over medium heat. Add the onion, ginger, garlic, jalapeños and cumin seeds. Sauté about five minutes, while stirring, and then add the coriander, turmeric, cloves and cardamom. Stir while continuing to cook over low heat, about three to five minutes. Add tomato and stir while cooking over low heat for five to six minutes. Increase heat, add cauliflower and sauté for two to three minutes. Then add cabbage and sauté for one more minute. Add turkey stock and bring to a simmer. Add turkey meat and peas, and continue cooking to heat through. Season with salt to taste and garnish with cilantro. Serve with brown rice.
*Makes six to eight servings
Enjoy!
Barb
Posted in Cooking in your kitchen on November 18th, 2011 by Barb | | 0 Comments
Recipe: Halloween Truffles
Trick or Treat? Definitely treat, especially when it involves chocolate! I posted this recipe back in December of 2007, but wanted to post it again with a Halloween spin, since truffles are good any time! I made these to to share with my daughter and her friends at Family Weekend at the College of St. Benedict over the weekend. They are yummy!
Halloween Chocolate Oreo Truffles
1 package (1 lb. 2 oz.) oreo cookies, finely crushed
1 package (8 oz.) cream cheese, softened
2 pkg. (8 squares each) BAKER’S Semi-Sweet Baking Chocolate, melted
5 crushed candy canes
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.
DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with Halloween sprinkles to make them festive.
REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
Enjoy!
Barb
Posted in Cooking in your kitchen on October 31st, 2011 by Barb | | 0 Comments
Recipe: Pumpkin Streusel Muffins
I don’t know about you, but I love pumpkin desserts. Here’s a recipe I wanted to share that I came across on the Penzey Spice website, (which by the way are great!) It is easy to make and the muffins are very tasty.
Pumpkin Streusel Muffins
Streusel Topping
Preheat oven to 375 degrees. Cream together the butter and brown sugar. Add the egg and blend. Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture. Add the baking soda and SPICES and gently mix. Lastly, add the flour and stir; don’t over stir, it makes the muffins tough. Pour the batter into 8 greased large muffin tin cups or 12 regular. In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas. Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.
Enjoy!
Barb
Posted in Cooking in your kitchen on October 15th, 2011 by Barb | | 0 Comments
Recipe: Chorizo and Egg Bake
Here’s a recipe I put together a few weeks ago. We had a number of guests at our cabin over Labor Day weekend and needed to make something that was quick & easy and worked well for a larger group of people. If you like eggs and sausage, you’ll probably like this.
Chorizo and Egg Bake
1 pound chorizo sausage
6 eggs
1 small can black olives
5-6 english muffins
1 large bag shredded cheddar cheese
Coat a large frying pan with some olive oil. Add the chorizo sausage and brown. Add the can of black olives. Add the eggs to one side of the pan and scramble. When fully cooked, mix the eggs into the sausage mixture and then set the pan aside. Slice the english muffins in half and butter the bottoms. Place the buttered side on a large cookie sheet. Spoon some of the sausage and egg mixture on each muffin. Top with shredded cheese. Bake at 350 degrees for 10 to 15 minutes and cheese is melted. Serve warm.
Enjoy!
Barb
Posted in Cooking in your kitchen on October 1st, 2011 by Barb | | 0 Comments
