Tag: milk

“All happiness depends on a leisurely breakfast.” ~ John Gunther

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It’s almost here!

Can you believe there are only 2.5 days left until Christmas?!?

I can’t.

But I shouldn’t be surprised, my favorite time of the year always goes by so quickly.

(Although, one thing I am happy about the time passing is that yesterday was the shortest day of the year, so now with each passing day we will have more daylight! Yippee!)

I believe Christmas Eve is the most exciting night of the year and Christmas morning is the most enjoyable morning of the year. I like for my Christmas morning to be cozy and relaxing and nothing makes that more perfect than a warm cozy breakfast!

So if you are still looking for something to serve your family this coming Christmas morning, the following recipe is a great choice!

Sausage and Gravy Biscuit Casserole

(adapted from Lemon Sugar)

  • 1 can large, flaky biscuits (such as Grands)
  • 1/2 pound ground breakfast sausage
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 2 and 1/2 cups milk

Preheat oven to 400°.

Cut biscuits into quarters and spray a small baking dish with cooking spray.

Layer half the biscuit quarters in the baking dish and bake for 15 minutes.

Meanwhile, brown sausage in a heavy skillet on medium/high heat until completely cooked, then sprinkle sausage with flour and stir until absorbed.

Turn heat down to medium and continue to cook for around 3-4 minutes. A

Add milk, salt and pepper, stirring and cooking until it comes to a slight boil and cook for 4-5 minutes to thicken it up but still be a little runny. If it’s too thick, add a little milk.

Give it a taste and adjust seasons accordingly.

Pour gravy over the cooked biscuits and top with remaining biscuit quarters.

Bake for 20 minutes. If the top begins to brown too quickly, cover with foil for the remaining time.

 

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Merry Christmas Everyone!!!

-abp

 

“Expect problems and eat them for breakfast.” ~ Alfred A. Montapert

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Some people prefer a savory breakfast and some prefer a sweet breakfast.

I, on the other hand prefer both. 🙂

Go figure – I love everything.

So, on Christmas morning I fixed both. Today I will tell you about the sweet one. It was ridiculously simple and very good.

Blueberry Croissant Puff

(adapted from The Girl Who Ate Everything) – I think she and I could be good friends. 😉

  • 3 large croissants (torn or cut into 1 in pieces)
  • 1 cup fresh or frozen blueberries (I used frozen)
  • 1 8oz cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • powdered sugar

Preheat oven to 350º

Place croissant pieces in a 9×9 pan.  Sprinkle with blueberries.

In a separate bowl with a hand mixer, cream the cream cheese, sugar, eggs and vanilla until well blended. Slowly add in milk until incorporated. Pour evenly over croissant pieces. Let stand for 20 minutes.

Cook for 35-45 minutes until brown and center is set.  If it begins to brown too much before set, cover with foil and continue to cook.

Sprinkle with powdered sugar before serving.

This will be a new morning go to recipe for me. Could easily be doubled for a crowd.

photo-abp

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
    campaignIcon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#gPh3vukpRmuYTh6W.99

“You are the Pop to my Tart!” ~ unknown

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This recipe should be fun if anything!

It’s not my typical type dessert to make but in keeping with my theme of finding new simple recipes to try, I thought I would give it a whirl!!

It was the colors of the dessert that first caught my eye when perusing through my blog emails this morning and it is from one of my favorite blogs – Plain Chicken.

It says you can play around with the flavors but I since it was the colors that first grabbed my attention – I thought I would stick with the ones she used.

I just hate that I have to wait at least 12 hours for it to set up.  The new age of instant gratification is obviously rearing its ugly head!  I want it now! 😉

(Listed below is the full recipe – I halved it because I did not need 10-12 servings)

Pop Tart Eclair Cake

(adapted from Plain Chicken)

  • 3 boxes Red Velvet Pop Tarts
  • 2 (3 1/4-ounce) boxes cheesecake instant pudding
  • 3 1/2 cups milk
  • 1 (8-ounce) container Cool Whip, thawed

Prepare a 9 x 13 dish by spraying with cooking spray.

Mix together pudding and milk in a bowl with an electric hand mixer.  Fold in cool whip.

Layer one box of Pop Tarts in the prepared pan. Then layer 1/2 the pudidng mixture.

Top with another box of Pop Tarts and layer second half of the pudding mixture.

Finish with the last box of Pop Tarts, frosting side up.

Refridgerate for at least 12 hours before serving.

photo-12Ok, it’s not the prettiest dessert by any means but it tasted great!!!

You could probably crumble the pop tarts and layer them with the pudding in a large trifle or individual trifles to make a better presentation.

-abp