Scrambled Egg Parmesan Soft Crust Pizza

Lemon Pull Apart Coffee Cake

Breakfast Hash Browns, Bacon and Egg Bake

Mini Cinnamon Crescents

Microwave Caramel Pecan Rolls

Glazed Raisin Cinnamon Biscuits

Ingredients:

2 1/2 cup biscuit mix
1/2 cup raisins
2/3 cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Vanilla Glaze ( below)

Vanilla Glaze

2/3 cup powdered sugar
1 tablespoon warm water
1/4 cup vanilla

Beat all ingredients with a spoon until smooth.

Instructions for Biscuits:

Heat oven to 450 degrees F.  Stir all ingredients except Vanilla Glaze just until soft dough forms.

Place dough on surface generously dusted with biscuit mix; gently roll in biscuit mix to coat.  Shape into ball; knead 10 times.  Roll 1/2 inch thick.  Cut with biscuit cutter dipped in biscuit mix.  Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.  While biscuits are baking, make Vanilla Glaze.  Spread glaze over warm biscuits. 12 to 15 biscuits.

Biscuits and Peppered Sausage Gravy

Good Saturday Morning!  I've spent part of my morning reviewing Paula Deen's new cookbook. If you get a chance to look it over, I think you will enjoy it. I've went through almost 1/2 of it and she has written 300 recipes in this book. It is fabulous!

But, this recipe would make a great Saturday morning breakfast.  Me, being from the South, grew up on biscuits and gravy.  My Mom used to prepare this very same recipe and we would have this for dinner. YUMMY.

Hope you enjoy!

Deb



Ingredients:

Biscuits:

1 can refrigerated buttermilk flaky biscuits

Gravy:

1 pound bulk pork sausage
1/4 cup butter
1/3 cup all purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 (14 oz.) can ready to serve chicken broth
1/4 cup half and half

Instructions:

Bake biscuits as directed on can.

Meanwhile, crumble sausage into large skillet.  Cook over medium high heat until browned and no longer pink, stirring frequently.  Remove sausage from skillet.  Drain.  Set aside.

Melt butter in medium saucepan over medium heat.  With wire wisk, stir in flour, garlic powder and pepper.  Gradually stir in broth and half and half.  Cook until mixture thickens, stirring constantly.  Stir in cooked sausage.  Split warm biscuits; place on serving plates.  Serve sausage mixture over warm split biscuits.

5 servings

Flutter Buns

Ingredients:

1 can refrigerated cinnamon rolls with icing
16 maraschino cherries with stems

Instructions:

Heat oven to 400 degrees F.  Spray cookie sheet with nonstick cooking spray.

Separate dough into 8 rolls.  Cut each in half crosswise.  On sprayed cookie sheet, place 2 halves with rounded edges touching to form butterfly shape.  Slightly flatten each "butterfly".

Bake for 11 to 17 minutes or until golden brown.

Remove stem from cherries.  At top of each "butterfly" where "antennae" would be, make 2 small holes with toothpick; insert 2 cherry stems into each roll.

Remove lid from icing.  Microwave icing on high for 10 to 15 seconds or until of drizzling consistency.  Drizzle icing over rolls; decorate with cherries. Serve warm.

8 rolls

Cream Cheese Raspberry Coffee Cake

Good Saturday morning to you!  Here is a delicious coffee cake for breakfast this morning. Have a wonderful day and weekend.

Enjoy!
Deb


Ingredients:

Coffee Cake

2 cans refrigerated crescent dinner rolls
1 teaspoon sugar

Filling

1 8 oz package cream cheese, softened
1/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
1 egg
1 pint fresh raspberries ( 2 cups)

Glaze

1/2 cup powdered sugar
1 tablespoon butter, softenend
2 teaspoons orange juice

Instructions:

Heat oven to 350 degrees F.  Spray large cookie sheet or 14 inch pizza pan with nonstick cooking spray. 

Unroll both cans of dough; separate into 16 triangles.  Reserve 4 triangles for topping.  On sprayed cooked sheet, arrange 12 triangles in circle with points toward center, leaving 3 inch hole in center.  Press dough to form 14 inch ring; press seams together to seal.  Fold outer and center edges up to 1/4 inch.

In medium bowl, combine all filling ingredients except respberries, mix well.  Gently stir in raspberries. Mixture will be thin.

Spoon filling over dough.  With scissors or pizza cutter, cut each reserved triangle lenthwise into thirds.  Place 1 teaspoon sugar on work surface.  Press each dough strip onto sugar.  Arrange sugared dough strips, sugar side up, evenly in soke fashion over filling.  Press ends to seal at center and outer edges.

Bake for 20 to 30 minutes or until golden brown.  Cool 10 minutes.

In small bowl combine powdered sugar, butter and orange juice; stir until smooth.  Drizzle over coffee cake. Serve warm.

12 servings