Blueberry Croissant Puff

Serves 8 baked in a deep dish pie plate. Can be doubled and baked in a 9x13.

INGREDIENTS

3-4 large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces)
1 cup fresh or frozen blueberries (or any fruit)
1 (8 ounce) package cream cheese, softened
⅔ cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup milk
optional powdered sugar for sprinkling (or top with glaze)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
3. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar or glazed.

Really Good Cinnamon Coffee Cake

Batter:

2 sticks butter, softened
2 cups sugar 
4 large eggs, room temperature
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 cups sour cream

Filling (original recipe doubled):
4 tablespoons ground cinnamon

½ cup sugar
1 cup chopped pecans

Cream together the butter and 2 cups of sugar until light and fluffy, about five minutes.

Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing just enough after each addition to keep the batter smooth.

In a small bowl, combine filling ingredients: cinnamon, chopped pecans, and ½ cup of sugar. 

Spoon a layer of batter into a greased 10-inch tube pan. 

Sprinkle part of the filling over the batter, making sure filling doesn't touch pan itself. Repeat layering with  batter followed by the remaining nut mixture, ending with batter.

Bake at 350°F for 60-65 minutes (I found 50-55 minutes to be long enough in my oven) or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes before removing the cake from the pan. Sprinkle with additional cinnamon and sugar blend. Allow to cool completely before serving.

Original recipe is from inspiredbycharm.com. 

Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Quiche Lorraine

INGREDIENTS 

6 eggs - large, beaten 

1 ½ cups heavy cream or half and half

¼ teaspoon salt 

¼ teaspoon pepper 

2 cups chopped fresh baby spinach 

1 pound bacon - cooked and chopped 

1 ½ cups Swiss cheese - shredded 

1 pie crust 

INSTRUCTIONS 

Preheat oven to 350 degrees. 

Fit your pie crust into a 9 inch glass pie plate and pierce the crust in a few places with a fork. Bake for about 5-6 minutes. Remove from the oven and cool. 

In a large bowl, whisk together the eggs, cream, salt, and pepper and set aside.

Combine the spinach, bacon, and Swiss cheese and add it to your pie crust. Pour egg mixture on top. 

Bake for 45-50 minutes or until the egg mixture is set in the middle. 

Cool slightly. Divide into eight wedges and serve warm.

https://inspiredbycharm.com/spinach-bacon-and-swiss-quiche/?fbclid=IwAR2ExQYRbzoqJ1-3vvXJmOns9Gu-Qb3b1ODNExTyDWSIprpuErZFX26Cta0

Monkey Bread

3 cans buttermilk biscuits (the non-flaky ones)
1 cup granulated sugar
2 tsp. cinnamon
2 sticks butter 
½ cup brown sugar (light or dark)


Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Combine the white sugar with 2 teaspoons of cinnamon into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. 

Spread these nuggets out evenly in the bundt pan (refrigerate if you’re going to bake it the next morning).

Melt the two sticks of butter together with brown sugar in a saucepan over medium-high heat. Cook butter/sugar mixture, stirring for a few minutes. Once the brown sugar butter has become one color, you can pour it over the biscuits (if baking the next morning, cover and let sit on the stove or in the fridge overnight).

Bake for about 30-40 minutes until the crust is a deep dark brown on top (if prepared the night before, might need a few more minutes). When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Buttermilk Blueberry Breakfast Cake

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
½ cup buttermilk *

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Grease an 8- or 9-inch square baking pan** with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.

Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.

Original recipe HERE.

*Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
**Double recipe and use 9x12 pan.

Pancakes

2 ½  cups self-rising flour
4 tablespoons sugar
2 cups milk
2 large eggs, lightly beaten
2 tablespoons oil or bacon grease

Greek Yogurt Pancakes

Greek Yogurt Pancakes

4.3 from 23 reviews

Print

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 2-3

Ingredients

• 6 oz of your favorite Greek yogurt
• 1 egg
• scant 1/2 cup flour
• 1 tsp baking soda

Instructions

1. Open the yogurt container and stir the yogurt until it’s smooth and creamy. Crack an egg over the yogurt and stir to combine leaving. The resulting mixture should be pale yellow in color and have a few lumps here and there.
2. In a separate bowl, mix together the flour and baking soda.
3. Pour yogurt/egg mixture into the bowl with the flour and baking soda. Stir to combine. The batter will be extremely thick.
4. Spoon the batter onto a sprayed griddle or pan heated to medium-high. I usually make four big pancakes, but you could also make 8 smaller ones.
5. Flip the pancakes when they start to bubble a bit on the surface. Cook until golden brown on both sides and serve with butter, syrup, fruit, Nutella….anything! Enjoy!

http://www.everydaybelle.com/2011/06/greek-yogurt-pancakes/

Ham and Swiss Sliders

3 pkg Pepperidge Farm Party Rolls
1 stick butter
3 T poppy seeds
1 T L&P
3T mustard
onion flakes
1 pound ham, thinly sliced
3/4 pound Swiss cheese, thinly sliced

Cream butter. Add next four ingredients. Spread on tops and bottoms of split rolls. Put ham and cheese on bottom layer of rolls and replace tops. Return to aluminum pans, cover with foil, and bake for 10 minutes in preheated 400 oven. Cut into individual rolls and serve hot.

Ashley’s Breakfast Casserole

8-10 slices of bread torn into bite-sized pieces
1 pound sausage or bacon, cooked and crumbled
2 cups grated cheddar cheese
10 eggs, beaten
2 tsp dry mustard
2 ¼ cups milk
salt and pepper to taste

Layer bread, sausage or bacon, and cheese into greased 9x13 dish. Mix the other ingredients and pour over cheese. Cover dish and refrigerate overnight. Bake, covered, at 350 for 45 minutes or until eggs are set and not runny. Uncover dish for last 5 minutes of baking.

Crock Pot Cheese Grits for a Crowd

12 ½ cups water
2 ½ cups grits
3 cups sharp cheddar cheese
salt to taste

Combine ingredients in crockpot. Cover and cook on low 6-8 hours.

Hash Brown Casserole

1 large bag hash browns (32 oz)
1 stick melted butter
1 can cream of chicken soup
16 oz sour cream
½ cup finely diced onion - optional

2 cups grated cheddar cheese for casserole

1 cup grated cheddar cheese for topping

Mix rest of ingredients and pour into 9x13 dish; top with remaining cup of cheese. Bake at 350 for 45 minutes.

Ashley's Cheese Danish

1 cup sugar
2 pkg cream cheese
1 egg, separated
2 pkg Pillsbury crescent rolls

Mix cream cheese, egg yolk, and sugar; beat until smooth.
Line pyrex with one can crescent rolls.
Pour mixture over and place other can of crescent rolls on top.
Brush with egg white.
Bake at 350 until brown, about 25 minutes.

Rae's Christmas Morning Casserole

2 lb. sausage (cooked and crumbled ahead of time)
16 oz sour cream
12 eggs, beaten
8 oz. grated cheddar

Layer in 9x13 casserole and bake at 350 until firm, about 30 minutes.

Serve with buttered grits and Christmas tree cookie cutter biscuits.

Banana Bread

1 stick butter, room temperature
1 cup sugar
2 eggs, room temperature

2 cups sifted self-rising flour 
3 large or 4 small bananas, mashed
1 cup chopped pecans

Cream butter, sugar, and eggs. Do not overmix (a few lumps are fine. 

Add flour mixture and bananas, alternating. 

Stir in pecans. 

Bake in greased and floured loaf pan for 1½ hours at 300.

OR in prepared muffin pans for 1hr 10 minutes at 300. 

Note:

Sa used plain flour combined with ¼ tsp. salt and 1 rounded tsp. baking soda. She also used margarine instead of butter.

Pendy's Whole Wheat Banana Nut Bread

1 ½ cups whole wheat flour
½ cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 large egg, slightly beaten
2 T canola oil
4 mashed bananas
2 tsp. vanilla
½ cup pecans

Stir dry ingredients together and make well in center of mixture. Combine rest of ingredients and then add to dry ingredients just until moistened. Pour batter into loaf pan coated with cooking spray. Bake at 350 for 55-60 minutes. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely on rack.Serve with light whipped cream cheese spread.

Hungarian Coffee Cake

1 stick butter
1 cup sugar
2 eggs
2 cups flour
1 tsp soda
1 ½ tsp baking powder
½ tsp salt
8 oz sour cream
1 tsp vanilla

Cream butter with sugar, add eggs one at a time. Sift dry ingredients together and add alternately with sour cream; add vanilla. Pour half of the batter into greased tube pan and sprinkle with half of topping. Repeat.

Topping:
½ cup sugar
2 tsp cinnamon
¾ cup nuts

Bake at 325 for 40-60 minutes.