Cinnamon Roll Waffle Sticks

Thank you Pinterest for this delicious idea!! 

All you need is: 

A waffle stick maker (a normal waffle maker works too)

One can of your favorite cinnamon rolls with icing (don't buy large sized rolls)

Sprinkles if you want :) 

Cooking spray

What you do:

- warm up waffle maker

- open cinnamon rolls & separate the rolls. Put icing aside. 

- spray waffle stick maker with cooking spray

- place 2 rolls in the center of the maker, close lid & cook (about 3 mins) after trials and error we just cook 2 rolls at a time. (When I did more they either over cooked or under cooked and puffed out the side of the waffle maker. I cook the 2 in the middle of the maker so it cooks evenly once they spread.) 

- once they are all cooked place icing in microwave for 11 seconds and then drizzle over sticks and then top with sprinkles. (You could also dunk them in the icing.)

Best Fluffy Pancakes!

Makes around 8 pancakes 

Ingredients:

1 1/2 cups flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar 

1 1/4 cup milk

1 egg

3 tablespoons melted butter 

Directions: 

Mix all ingredients together in a small mixing bowl then cook on medium-high heat until golden brown on each side. We top ours with peanut butter, syrup & "snow" (powered sugar) 

Baked Oatmeal Cups

makes 12 servings
adapted from sugarfreemom.com

Ingredients:
1 egg
1 teaspoon vanilla extract
1 cups applesauce, unsweetened
1 banana, mashed
1/4 cup honey
2 1/2 cups, Old Fashioned rolled oats 
1 tablespoon ground cinnamon
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups milk 
Optional toppings: blueberries, raisins, strawberries, chocolate chips, or brown sugar.

Directions:

Preheat oven to 350 degrees.

Mix eggs, vanilla, applesauce, banana and honey together in a bowl. Add in oats, cinnamon, baking powder, salt and mix well with wet ingredients. Finally pour in milk and combine.

Line a 12 cup muffin tin with paper liners.
Divide mixture evenly into muffin tin cups. I used a 1/4 measuring cup, measure just a tad under 1/4 cup to make 12. Add the toppings. 

Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

My Grandma's Apple Muffins

These are the BEST!!! (you can click on the image to see it larger)

Puffins {a pancake muffin} :D

Ingredients:

• 1 1/2 cup pancake mix
• 2/3 cup water
• 2/3 cup syrup
• 1 whole banana, mashed

Directions: Preheat oven to 350F.  Mix all ingredients together. Bake 12-14 minutes or until golden brown.

 Freezing Directions: Cool completely.  Flash freeze. Transfer to gallon freezer bag, label and freeze.  TO SERVE:  Remove desired number of muffins from freezer, let thaw on counter, or briefly on defrost setting in microwave

Servings: 24 mini muffins

 Note:  You could do mini chocolate chips or blueberries or cinnamon or apples or sprinkles in them if you don't like bananas

*Recipe & picture from: Once A Month Mom

Zucchini Muffins

My friend Melissa made these last night and her hubby was eating the batter and said it was delish!! She said that he also ate the first one that came out of the oven and he was moaning while he ate it!  :D She says they are "fabulous" .... thanks Melissa, I can't wait to try them!!!!

How To Cut A Watermelon Into Cubes

HERE IS ANOTHER GREAT TIP I FOUND ON PINTEREST!!!!!


Step #1:  Cut the melon in half (after you have rinsed it)




Step#2: Cut the end off one of the halves.



Step #3:  Place the melon face down on your cutting board.



Step #4:  This is the tricky part. Angle your knife and start cutting off the rind.

Rotate the melon and remove the rind all the way around.  Important tip:  You will be tempted to only remove the white part  and get as close as you can to the red, while saving the precious red part of the melon.  BUT – if you don’t remove enough, then you will taste the bitter/sour flavor of the rind.  In my experience, it is best to not only cut off all of the white rind, but cut slightly into the red part.  Trust me.  You will love your watermelon this way.


You have now finished the hardest part.  The rest is a breeze.



Step #5:  Slice horizontally into 3 sections.




Step #6: Cut into pieces – whatever size your prefer.



Now chill in your fridge and enjoy some ice cold juicy watermelon!

Potato Crusted Quiche

This recipe is from my Mom. She says "bad picture, but you will like it. Yummiest recipe ever!"

Ingredients/Directions:
20oz.  Frozen hash browns
1 Cup Shredded sharp cheese
1 Tablespoon Flour
1 Egg
*Mix all together and put in a sprayed pie dish

3 Eggs
1 Cup diced bacon, ham or sausage
1 Cup Shredded cheese
1/4 Cup Green peppers & onions (or salsa)
* Mix all together and pour on top of potato mixture. Bake at 400 for 30 minutes.

Strawberry Freezer Jam

Costco had a sale on strawberries ... 4 pounds for $6.49, so my friend Jessica and I made some freezer jam! This is seriously SO easy, SO fast and SO yummy - you'll never want to buy jam again because now you can make it! You can get your canning supplies almost any where but Lowes (yes the home improvement store) always has a huge selection and good prices. This recipe is on the back of the Ball No Cook Freezer Jam Fruit Pectin. The package and says it will make enough to fill five 8oz. freezer jam jars (like in the picture) however this  recipe made 5 jars + 2 small Ziploc Twist ’n Loc Containers ... so I'd buy 2 of the 5  packaged freezer jam jars for this recipe.

Ingredients:
(5) 8oz. Freezer Jam Jars
1 ½ Cup Sugar or Splenda
1 pkg. (1.59oz.) Instant Fruit Pectin or No Cook Freezer Jam Fruit Pectin
4 pounds of fresh strawberries

Directions:
1. Stir sugar and pectin in a bowl.

2. Wash and cut the stems off the strawberries. Place in a blender and puree. Then transfer to a large bowl.

3. Add sugar mixture to fruit and stir for 3 minutes.

4. Ladle jam into clean jars & let stand 30 minutes.

You can freeze for up to 1 year or refrigerate up to 3 weeks

Cinnamon Honey Butter {like Texas Roadhouse}

Recipe From: Fly Through Our Window via Melissa

You’ll need:

2 sticks of butter at room temp

1 cup of powdered sugar

1 cup of honey

2 teaspoons of ground cinnamon

Directions:

I used the whisk attachment for my mixer and whipped the butter {make sure it’s soft and room temp}. I added to it the powdered sugar, then the honey, then the cinnamon. Whip it good. Scrape the sides. Whip it again.

Then spoon it into your precious little 4 oz jars {I found ‘em at Wally World}. If you can’t find the small ones, your friends and neighbors would be more than happy to receive a larger jar of it! The measurements above yielded 6 small jars. You can doll them up with a fabric scrap and tag!

 

I put my jars in the fridge but it spreads easier at room temp! You can eat it by the spoonful or serve it on English muffins, bagels, biscuits, rolls, or toast… or sweet potatoes… or oatmeal

Breakfast Ham & Egg Muffins

Another yummy recipe from my sister Bridgette! She said: "Made these yesterday and loved everything about them. My kids were very skeptical at first but after the first bite they were hooked! Best part was quick to make and even easier to clean up. Must try!"

Ingredients:

12 Eggs
12 thin slices of deli ham (round)
1/2 Cup of your favorite cheese 
1/2 Cup diced green onions
Salt and Pepper

Directions:
Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. Carefully remove each egg from the muffin tin and top with grated cheese and scallions.  Serve hot!  

Yield: 12

Overnight Baked Blueberry French Toast

Jessica said this recipe is to DIE FOR!! Every time she goes home her family wants her to make this! I think it sounds perfect for Christmas morning!! Thanks Jess :)

Recipe From: Jessica

Makes 8 Servings

For the French Toast, Process:
1 8oz. package of soft cream cheese
1/4 cup packed brown sugar
1 tsp. minced orange zest
10 slices thin-sliced cinnamon swirl bread (like Pepperidge Farm)

Whisk:
3 eggs
1/2 cup milk
1 tsp. almond extract
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

For The Topping Sprinkle:
1 cup fresh or frozen blueberries
1/4 cup slivered almonds

Melt:
4 Tbsp. unsalted butter
1/4 cup packed brown sugar

For The Syrup, Combine:
1 cup fresh or frozen blueberries
1/2 cup pure maple syrup
2 Tbsp. fresh orange juice

Directions:
1. Coat a 9x13 baking dish with nonstick spray.

2. For the French toast process: cream cheese, 1/4 cup brown sugar and zest in a food processor until smooth. Line bottom of baking dish with bread slices, cutting pieces to fit. Spread half cream cheese mixture over bread. Continue layering bread and cream cheese, ending with bread.

3. Wish together eggs, milk, almond extract, vanilla, cinnamon and nutmeg. Pour over top of bread. Then cover with plastic wrap and refrigerate 8 hours or overnight. (After adding the egg mixture, the French toast will look soupy. Don't worry, all of it will be absorbed.)

4. Preheat oven to 375. Remove plastic wrap from dish.

5. For the topping, sprinkle 1 cup blueberries and almonds over the top of French toast. Melt together butter and 1/4 cup brown sugar, drizzle over French toast. Bake until bubbly and set - about 45 minutes. Then remove from oven and set rest - about 15 minutes.

6. For the syrup combine 1 cup blueberries, maple syrup, and orange juice in a small sauce pan. Simmer syrup until heated through, about 10 minutes, then serve over French Toast.

Homemade Cinnamon Sugar Doughnuts

 

This Recipe I stole (I'm seem to be stealing a lot of recipes lately) from my friend Camille ... looks great and easy!

 

SO EASY!! Get Pillsbury biscuits but not flaky kind. Separate biscuits and then take a small cookie cutter and make doughnut holes in the middle. Fry over medium heat. When cooled dip in butter and then dip into cinnamon sugar or you can make a powder sugar and milk icing.  They were GOOD and so easy and fast!

Cinnamon Apple Braid

Recipe From: Sarah

Makes 1 bread (approximately 12 servings)

Print this recipe!

For the Apple Filling:

3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice

For the Bread:

2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil

For the Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg

Preheat the oven to 350 degrees Fahrenheit.

How to Make the Apple Filling:

Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)

How to Make the Bread:

While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.

Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.

Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.

Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.

How to Make the Glaze:

Whisk together the glaze ingredients in a small bowl until blended and smooth.

Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Oven Fried Bacon

What you need:

Bacon
Cookie sheet
Foil

Instructions:
*Turn your oven broiler on HI (or low if you want - I'm always in a hurry so I do it on hi).

*Place foil on the cookie sheet. I use a flat cookie sheet so I place on piece of foil on the bottom and then I take a second sheet of foil and fold the sides up and place my bacon inside. The bacon should not touch - if they do the will stick together. You can leave about a quarter inch between of space between each slice of bacon.

*Place cookie sheet with bacon into the oven and bake for 3-6 minutes. Flipping half way between. When the bacon is browned and crisp drain on paper towels. Make sure you watch it because it can burn VERY FAST when cooking on broil! (I burn it all the time because I get distracted by my baby!)

I save my grease in a small container and use when cooking green beans.**post coming soon :)

Mexican Potatoes

My Mom made these tonight as a side dish to my Chicken Enchiladas - They we really awesome - a little spicy but so good! I'm going to take these left overs and make some breakfast burritos for Eric tomorrow. She cut up some potatoes, added salsa, jalapeno slices, sauteed onions, and shredded cheddar cheese. Bake in a greased baking dish at 375 for 25 minutes or until bubbly.

Apple Sliders

Ingredients:
2 small apples, cored and cut crosswise into 1/2-inch thick rounds
Peanut Butter
Mini Chocolate chips or Craisins or Raisins or Mini M&M's
Granola

Directions:
Spread one side of half of the apple slices with peanut butter then sprinkle with chocolate chips and granola. Top with remaining apple slices, pressing down gently to make the sandwiches. Enjoy!

**Note: If you won’t be eating these tasty treats right away, start by brushing the apples slices with 1 teaspoon lemon juice to keep them from turning brown. Wrap sandwiches tightly and tuck them into lunchboxes, if you like.

Cinnamon Bun Pancakes

Recipe From: How Does She

This recipe makes about 10-12 medium sized pancakes

The players:
Griddle or Frying Pan – preheat to medium/low heat and grease with butter, margarine, or that nasty spray (which I used, by the way). Butter = the best.


Dry (though not completely humorless) ingredients:
1 1/2 cups all-purpose flour
3 Tbsp white sugar
1/2 tsp salt
4 tsp baking powder
1 Tbsp Cinnamon (or more if you’re a cinnamon freak, like me)

In a medium bowl, combine these dry ingredients together. I like using a whisk.




When these dry ingredients are mixed nicely, then you can mix together these remaining ingredients in a SEPARATE bowl. We don’t introduce these two until a little later. Suspense is everything.



Wet ingredients:
2 eggs (whole) beaten
1 Cup of milk (or a little more if your batter isn’t runny enough for you)
2 Tbsp Corn Syrup (I only had regular table syrup on hand – worked fine)
1/4 Cup butter or margarine, melted
1 Tbsp vanilla

Beat together these wet ingredients, then add them to the dry. Mix well.

The How-To:

Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook.


Serve warm with syrup – and if you know what’s good for you, you’ll serve it up with this delicious Maple Icing Syrup that you are about to make RIGHT NOW!



Maple Icing Syrup

1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)

Combine all of these ingredients and pour over your cinnamon bun pancakes.

Baked Doughnuts

 Don't waste your time trying to find the doughnut sheet, I just roll them into balls, (like doughnut holes) you can also swap regular milk for almond milk etc. in the recipe (Earth Balance is a butter substitute so you can use butter) I bake mine in the oven they are REALLY delicious!

Recipe From: Malina 

Makes 20 mini doughnuts

Ingredients:

Dry Ingredients - 

1 Cup All Purpose Flour

1/2 Cup Sugar (I used raw cane sugar, but feel free to use white)

1 1/2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Nutmeg

1/4 tsp Cinnamon

Wet Ingredients - 

1/2 Cup Soymilk (I’m sure this would work with any milk or non-milk substitute)

1/2 tsp Apple Cider Vinegar (I believe you can substitute this for regular white vinegar)

1/2 tsp Pure Vanilla Extract

Egg Replacer for 1 Egg (If you don’t use egg replacer feel free to use 1 egg)

4 Tbs Margarine 

Icing Glaze:

1/2 cup powdered sugar 

1 tbsp soy milk 

Sprinkles

Directions:

Preheat oven to 350F.

Take all the wet ingredients and put in a small pot on the stovetop on low. Whisk ingredients together to blend well. Do not let the mixture get too hot, it should just be warm to the touch.

Mix the dry ingredients together in a large bowl. Add the wet to the dry and mix until just incorporated. Do not over mix. The batter will be 1) Very very sticky- but don’t worry, and 2) It tastes like a dream- try not to eat all of it. Now comes the tricky part. Putting the batter into the doughnut pans. After a few trials, what I found worked best was taking a tablespoon’s worth of dough (if using the mini pans) and scooping it directly over the individual mold. Then take your fingers to press it out and make the middle pop through.

Bake for 12 minutes. You don’t want them brown, but they should slowly pop up when pressed with a finger.

Cool on a wire rack and then decorate!