Breakfast Pizza

Not my favorite.  Something was definitely missing.  I think it needed green chiles or something. It was a little bland. It is very similar to a quiche, so I think I'll stick with my hash brown quiche.  It was good, but just not as good as some of the other recipes.

Ingredients: (I actually made 1/2 this recipe, so pictures this)

• 1 tube Crescent Rolls
• 1 lb. breakfast sausage
• 1 small bag Frozen Hash Browns
• 8 oz. Grated Cheddar Cheese
• 6 Eggs
• 1/2 cup Milk  

Directions:
1. Preheat oven to 350*. Spray 10 X 13 inch pan with nonstick spray.
2. Brown, crumble, and drain sausage.
3. Press crescent rolls dough onto bottom of pan so that it stretches to edges.
4. Cover dough with drained sausage & hash browns.
5. Top with cheese.
6. Scramble 5-6 eggs with milk (uncooked) and pour over all other ingredients.
7. Bake for 35-55 min. Test for doneness in middle with tooth pick.

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Breakfast - July 30th

Creamy Lemon Crumb Squares

Ingredients:

• 1 - 1/3 cup four
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 cup butter, softened
• 1 cup brown sugar, lightly packed
• 1 cup oats
• 1 can Sweetened Condensed Milk (14 oz)
• 1/2 cup lemon
• zest of one lemon

Directions:

1. Preheat oven to 350*
2. Mix brown sugar & butter until well combined.
3. Sift flour, salt & baking powder.
4. Add oats and flour to butter/sugar mixture and mix to combine.
5. Press half of crumb mixture into bottom of an 8 X 11 inch combine.
6. Mix condensed  milk, lemon juice & lemon zest.
7. Spread over the crumb mixture.
8. Sprinkle the other half of the crumb mixture over the lemon mixture. (Do not press).
9. Bake for 20 - 25 minutes, or until golden brown.
10. Allow pan to sit on counter for 30 minutes after baking.  Cut into squares and refrigerate for a couple of hours to cool.  Serve cool.

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Dessert - July 29th

Breakfast Enchilada Casserole

Breakfast - Friday, July 29th

 Ok, this is already in the blog as Breakfast Enchiladas, but Dione keeps saying, "why don't you make a casserole out of it like you do the dinner dish".  I hadn't thought of that.  But I really wanted to make the "enchiladas", so I decided to make it the "normal" way...  until mid way through.  And I thought, she's right. Let's see what this is like as a casserole instead of individual servings.  The pictures are going to show that I coated the tortillas in the green enchilada sauce to make them more pliable in order make the traditional enchiladas. Normally, in making a casserole, I would cut the tortillas and then added the sauce to the whole mix. But you will get the idea!!  I will give the directions as it SHOULD have been done as a casserole.  BTW, this was SUPER YUMMY!!!

Ingredients

• 1 (16 ounce) package frozen hash brown potatoes
• 1 cup diced cooked ham
• 1 tablespoon olive oil
• 1 (4.5 ounce) can diced green chilies
• 1 1/2 cups shredded Cheddar cheese, divided
• 1 (28 ounce) can green chile enchilada sauce
• 8 (10 inch) flour tortillas

Directions

1. Preheat oven to 375*
2. Brown hash browns and ham in 1 tablespoon of oil in a skillet over medium high heat.
3. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted. 
4. Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce.
5. Cut tortillas into small squares.
6. Combine tortillas & ham mixture in a big bowl. Add enchilada sauce and mix well.
7. Sprinkle with a little cheese and cover with tin foil.
8. Bake, covered, for approximately 20 minutes. 
9. Remove foil and bake for another 10 minutes, or until lightly browned on top. 
10. Serve immediately. 

Homemade Chicken Tenders

Ingredients:

• chicken breast (I cheated and simply purchased the pre-cut tenders!)
• bread crumbs (about 1/2 to 3/4 cup)
• 1 egg, beaten
• Parmesan cheese, grated, (about 1/4 cup)
  
• olive oil

Directions:

1. Place bread crumbs & Parmesan in a baggie and shake to mix well
2. Dunk chicken tender in egg 
3. Place chicken in bread crumb mixture in a baggie and shake to coat
4. Heat skillet with olive oil over medium high heat.
5. Place chicken in skillet to cook.  Cook on each side about 3 minutes or until no longer pink.

 Dinner ~ July 28th

Mini Kisses Praline Bars

Or, as my daughter Emily calls it, "Heaven".  And it is a little piece of heaven.  You gotta try this one.  Ok - sure, I hate chocolate, so it doesn't do a lot for me, but I hear that it is one of the yummiest desserts!!

 Ingredients:

• 2 cups flour
• 1/2 cup brown sugar, and 1/3 cup brown sugar
• 1 cup mini chocolate chips
• 3/4 cups chopped pecans
• 1/4 cup butter, softened & 1/3 cup butter

Directions:

1.  Preheat oven to 375*.

2.  Combine flour and  1/2 cup of brown sugar

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3. Mix butter until well blended.

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4. Press mixture into bottom of medium-sized baking dish.

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5. Sprinkle chopped pecans evenly over top.

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6. Heat remaining butter and brown in pot over medium heat. Mix until sugar dissolves and mixture comes to a boil.  Boil for 30 seconds.

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7.  Pour mixture evenly over the pecans.

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8.  Bake for 18 minutes or until butter mixture is bubbling.

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9.  Remove from oven and immediately sprinkle chocolate chips evenly over top.

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10.  Allow to cool completely, then cut into small squares.

 Dessert - July 28th

Ham Breakfast Braid

This one was a big hit.  I actually added some Taco Bell mild hot sauce to mine. And I'm thinking that maybe adding some green chiles & sliced or slivered almonds next time would make it just that much better.  I think it needed a little spice!! That being said, it was very flavorful and the light crispy crescent "wrapper" was super delicious!  My recipe was made for about 4 people.  You may want to double it! (sorry that the pictures are little dark!)

Ingredients:

• 1/4 cup milk
• 2 oz. cream cheese
• 4 eggs
• salt & pepper to taste
• 1 -8 oz. package of crescent roll dough
• 2 oz cooked ham, thinly sliced (deli slices)
• 1/2 cup of shredded cheddar cheese

Directions:

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1. Preheat oven to 375*. Lightly spray cookie sheet.
2. Beat milk and cream cheese until smooth.
3. Mix in eggs. Season with salt and pepper.
4. Heat lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
5. Arrange 4 crescent rolls into a triangle on the cookie sheet. 
6. Attach the broad ends of the remaining 4 rolls to the long sides of the rectangle, leaving the pointed end extending over the edge of the pan.
7. Layer the ham slices over the rectangle part of the dough.
8. Spoon the egg mixture over the ham and sprinkle with cheese.
9. Bring the pointed ends of the 4 crescents over the top of the cheese to form "braid" shape.
10. Brush melted butter over the "braid" pieces. (You can also brush an egg wash over the dough).
11. Bake for 25 to 30 minutes.

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Yum!

Breakfast ~ July 28th 

Biscuit Tostadas

Different.  The jury is still out for me, but the kids seemed to like them, so here it is.

Biscuit Tostada with guacamole & homemade chips!

Ingredients:

• hamburger meat, 1 lb
• taco seasoning
• flaky biscuits
• cheese
• lettuce
• sour cream
• gaucamole
• hot sauce (mild Taco Bell hot sauce is my favorite!)

 

Directions:

1. Pre-heat oven to 350*
2. Brown hamburger meat until no longer pink.  Add taco seasoning and prepare as directed.
3. Cut biscuits in half and press out to about 4 inches.
4. Bake for 10 minutes. Then remove from oven.
5. Layer the meat, lettuce, cheese sour cream, guacamole & hot sauce and serve.