This was the BEST Christmas Day and New Years Day breakfast!
Ingredients:
2 cans (12.4 oz each) Flaky Cinnamon Rolls
1/2 cup of butter (melted)
1/4 cup of Sugar
2 eggs
1/2 cup half & half
3 tsp of Cinnamon
1/4 tsp of Nutmeg
2 tsp of Vanilla Extract
1/2 cup finely chopped pecans - optional
Icing from Cinnamon Rolls
Powdered Sugar - optional
Pre-heat oven to 350*
1. Mix melted butter, cup of sugar, 2 eggs, half and half, cinnamon, nutmeg, & vanilla extract, beat with a whisk. I did this in my large mixing/measuring bowl from Pampered Chef, it makes it super easy.
2. Using a pair of kitchen scissors, cut each cinnamon roll into 8ths, dropping the pieces into the mixture created in step 1.
3. Once all the cinnamon rolls have been cut up, put the lid on the mixing bowl and shake (this is why it's easy). Be sure all the cinnamon roll pieces have been covered in the mixture.
4. Grease your 9x13 baking dish, then pour the cinnamon rolls into the pan, covering with the extra mixture.
5. Sprinkle the pecans over the top of the cinnamon rolls.
6. Bake at 350* on a lower rack for 35-40 minutes.
7. Warm the icing in the microwave for 15-20 seconds - I squeezed mine into a smaller measuring cup with a pouring spout - that made it easier to pour the icing onto the baked Cinnamon Roll French Toast
8. As you serve it, sprinkle powdered sugar over it, if you prefer. I served it with on Christmas and without on New Years...both times it was equally yummy!
This will serve 6-8 people.
A yummy option for those COLD days! This Spiced Tea has been a family favorite for years!
Ingredients:
1 package of Tang or Orange Kool-Aid (2 cups)
Country Time Lemonade (powder for a 2 quart beverage, it's labeled on the inside of the lid)
1/2 cup of Instant Unsweetened Tea (with no lemon)
1/2 tsp of Ground Cloves
1 tsp of Cinnamon
I put all ingredients in a Rubbermade container and then shook it up to mix.
Want to give them as gifts? Put them in cute Mason jars, wrap a ribbon around them.
Mix 2-3 heaping spoonfuls in with a mug of hot water, mix and ENJOY!!!
I saw this FABULOUSLY yummy idea on Pinterest, but there weren't any directions...so I created my own!
Ingredients:
1 Can of Biscuits
Velveeta (I used two different kinds...original and Queso Blanco)
Cake Pan or Bundt Cake
Preheat the oven to the temperature on your biscuit container.
Cut each slice of Velveeta into four cubes. I added one cube of Original Velveeta and a smaller slice of the Queso Blanco to each biscuit piece.
After placing the cheese in the raw biscuit, pinch the biscuit closed. Be sure the biscuit dough covers the cheese, you may have to pinch a little extra to cover it.
Grease the pan before adding the dough balls.
After trying this for the first time, you could also add some butter to the balls. Next time, I'll melt half a stick of butter/margarine and brush it onto the balls. Bake for about 5 minutes LONGER than the cook time on the biscuit container, you want them to be browned and the cheese to be completely melted.
Enjoy alone or pair with a soup! I served Tomato Soup with mine...from a can! :) 
I origianally started putting my recipes in my story blog, but have since decided to move them to their own space, so this was actually written awhile back...
Day 2 of being snowed iced
in here in North Dallas! Us Texans are STUCK at home! Lucky for us my
parents live 1/2 mile away, along with one sister in law and her
family, and my brother's family is 15 miles north...they ventured our
way in the ice to celebrate their son's 2nd birthday! So, Aunt Jess
tried two new recipes...here's the first one!! It's so easy and was a
HUGE hit, so I wanted to share it with you!
Ingredients for Cake Dip:
- Cake Mix of your choice - I used Vanilla because I wanted to use Christmas colored sprinkles to add to it
- Plain Yogurt
- Cool Whip
- Sprinkles - the larger ones to mix in to add some color
- Graham cracker squares or sticks to dip with - I found small Graham cracker squares, they were perfect
Pour
the entire cake box powder into a bowl, add all of the Cool Whip and
then mix in the yogurt (I used almost 1/2 of the container)...taste as
you go, you may like more or less yogurt.
Last mix in the larger sprinkles to add some color to it. I topped mine off with some smaller sprinkles as well!
This
is only HALF of the dip, I froze half of the dip for a later date....took it out of the freezer the day before I needed it to thaw in the fridge...and served - it was just as FABULOUS as it was the day I made it...just top it off with some more sprinkles!
I
love changing things up a bit to make them my own....so, I merged a corn
dip recipe my mother in law made and one I found on Pinterest, to
create my own recipe! This was a huge hit at my nephew's birthday
celebration the other day....the family devoured it, and I thought for
sure there would be left overs! HA!
Corn Dip
Ingredients:
2 cans of Mexi-Corn (drained)
2 cans of green chili's
1 can of diced tomatoes (drained)
1 1/2 cups of shredded Mexican Cheese
3/4 cup of Sour Cream
3/4 cup of Mayo
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
Jimmy Dean sausage (browned & drained) ** optional (it's yummy with or without)
Salt (I used kosher salt) & Pepper to taste
Serve with chips
Heat
oven to 375* - Brown the Jimmy Dean sausage and drain off fat - Mix all ingredients together - grease your baking dish (I
used a 6x10 dish) - bake for 25-35 minutes (should be browning on the
top and bubbly on the sides...adjust cooking time based on your oven and
your liking) - Serve with chips
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