Taste of Our Home Tuesday (On Friday): Biscuit Cinnamon Rolls

Justin and I had some soup last night and wanted something sweet to go with it.  I quickly opened Pinterest to find something that sounded good.  I had pinned this cinnamon roll recipe earlier in the week and actually had all the ingredients.  (I halved the recipe the best I could for just the two of us)  These little rolls are not as good as real cinnamon rolls, but they were very tasty and work great on a cold evening when you want something quick.  We really liked the glaze.  I had never added sour cream to a glaze before, but it made it very creamy and delicious!!  Enjoy! 

Biscuit Cinnamon Roll Recipe
3 4.5 oz. cans Pillsbury Buttermilk biscuits
Cinnamon
1/3 cup melted butter
Glaze:
1/2 cup melted butter
3/4 cup brown sugar
1/2 cup sour cream
Cut each biscuits into fourths and place in 9x13" baking pan. Sprinkle with desired amount of cinnamon and drizzle with butter. Bake at 350° for approx. 20 – 25 minutes.
Meanwhile mix glaze ingredients in a small saucepan and heat over low – medium heat until mixture starts to bubble. After rolls are baked, drizzle with the warm glaze. Serve and enjoy.

Taste of Our Home Tuesday: Coffee Cake with Crumble Topping and Brown Sugar Glaze

This coffee cake is delicious!!  I once again found the recipe on Pinterest and hadn't made it because I didn't have any Greek yogurt.  Instead of buying Greek yogurt I decided to substitute sour cream.  It was amazingly moist!  I will definitely be making this again!! Enjoy!

 

Ingredients:
2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup Greek yogurt

For the crumb topping:
1 cup brown sugar, packed
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted
2 1/2 cups all-purpose flour

For the brown sugar glaze:
1/2 cup brown sugar, packed
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
To make the crumb topping, combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add flour and stir using a rubber spatula just until moist. Spread out mixture on parchment paper to dry until ready to use.
In a large bowl, combine flour, cinnamon, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, until well combined. Beat in vanilla until well combined.
With the mixer on low speed, add Greek yogurt and dry ingredients alternately in 3 parts, beginning and ending with the dry ingredients, beating just until incorporated.
Scoop the batter evenly into prepared baking dish. Sprinkle with reserved topping, using your fingertips to gently press the crumbs into the batter.
Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine brown sugar, vanilla and 2 tablespoons water. Whisk until smooth.
When the cake is done, cool for 10 minutes and drizzle the glaze evenly over the top.

Serve warm.

Original site

Taste of Our Home Tuesday: IHOP Pancakes

I love pancakes and am often trying to get Justin to agree to breakfast for supper.  I recently found this recipe on Pinterest and couldn't resist giving it a try.  There's a couple things I look for when I'm making pancakes.  I like when they are soft and fluffy and when I can save the leftovers and finish them throughout the week.  This recipe fell under both categories.  These were the best leftover pancakes I've ever found.  They were still soft and fluffy 2 mornings later!  As far as tasting like IHOP, I believe they were pretty close!  (It's been awhile since I've enjoyed an IHOP pancake)  Enjoy! 

IHOP pancakes
1 1/4 c. flour
1 tsp. baking powder
1 tsp. Baking soda
pinch of salt 
1 egg, beaten
1 1/4 c. buttermilk
2 Tbsp. melted butter
1/4 c. sugar
Stir together the flour, baking soda, baking powder,and salt. Mix the egg with the buttermilk and add to the flour mixture, stirring only until smooth. Add the melted butter and sugar. Fry on a greased griddle. Serves 4.

Taste of Our Home Tuesday: Baked Cheddar Eggs & Potatoes

Justin saw this recipe before Christmas and we agreed that it would make a wonderful Christmas breakfast.  We slept in Christmas morning and then ate a late hearty breakfast.  It was very delicious and very filling!  I'm sure we will be having it at different times throughout the upcoming year.  Enjoy!

  

Picture by Taste of Home

Ingredients
3 tablespoons butter 
1-1/2 pounds red potatoes, chopped 
1/4 cup minced fresh parsley 
2 garlic cloves, minced
3/4 teaspoon kosher salt 
1/8 teaspoon pepper 
8 eggs 
1/2 cup shredded extra-sharp cheddar cheese

Directions
In a 10-in. ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in the parsley, garlic, salt and pepper. With the back of a spoon, make four wells in the potato mixture; break two eggs into each well. 
Bake at 400° for 9-11 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Sprinkle with cheese; bake 1 minute longer or until cheese is melted. Yield: 4 servings.

Taste of Home Tuesday: Blueberry & Raspberry Baked Oatmeal

Justin and I have always eaten breakfast, but finding time in the morning to make something can be difficult.  This summer when blueberries were in season I tried this blueberry oatmeal.  I really enjoyed it.  It was not overly sweet like some breakfasts and was nice and quick for those busy mornings.

Blueberry & Raspberry Baked Oatmeal
makes 6 servings
nutritional value will vary depending on the fruit and ingredients you use

Ingredients:
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (I used sugar free)
1 cup milk (I used skim)
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided

Directions:
Preheat the oven to 375F.
Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla. 
Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. 
Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Taste of Home Tuesday: Sausage Breakfast Pockets

Ingredients
•1/4 pound bulk pork sausage, cooked and drained
•1/2 cup shredded cheddar cheese
•2 ounces cream cheese, softened
•1 tablespoon dried parsley flakes
•1 tube (8 ounces) refrigerated crescent rolls

Directions
•In a small bowl, combine the sausage, cheddar cheese, cream cheese and parsley.
•Unroll crescent dough and separate into four rectangles; seal perforations. Transfer to a foil-lined baking sheet. Place 3 tablespoons sausage mixture in the center of each rectangle. Bring four corners of dough over filling and twist; pinch to seal.
•Bake at 375° for 14-16 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 4 servings.

These pockets were yummy, super fast and easy!  They would be perfect if there is just a little bit of sausage left over from something else.  We ate them for dinner one evening, but I was thinking Saturday or Sunday morning breakfast!

Taste of Home Tuesday: Herbs and Mushrooms Omelets Deluxe

Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper

ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt

OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat. Yield: 4 servings.

These omelets are very filling, but delicious!  The Asiago sauce added a nice touch.  We have always used regular cheese on our omelets, but the sauce was very good!