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Archive for the ‘Breakfast’ Category

oatmeal finished

One of the best things on a cold winter morning (whole whopping four degrees at our house this morning) is to wake up to the cinnamony scent of oatmeal in the slow cooker.

Warm, filling, and delicious, it definitely makes a great start to a chilly day.

And it’s super easy – did I mention that?

Basic ingredients - although you need to use steel cut oats.

Basic ingredients – although you need to use steel cut oats.

Grease the inside of your slow cooker with butter or shortening. Add ingredients and cook on low for eight hours (overnight). Captain Cavedweller got to the oatmeal before I could take photos this morning, which is why the pot is half-empty.

Grease the inside of your slow cooker with butter or shortening. Add ingredients and cook on low for eight hours (overnight). Captain Cavedweller got to the oatmeal before I could take photos this morning, which is why the pot is half-empty.

Overnight Oatmeal

Shortening or Butter

1 cup milk

4 tbsp. brown sugar

1 tsp vanilla extract

1 tsp. cinnamon

1/2 tsp. salt

1 cup steel-cut oats

2 apples, peeled, cored and cut into bite-sized pieces

2 tbsp. butter, cut into small pieces

4 cups water

Generously grease a 5-6 quart slow cooker with shortening or butter.

Add milk, sugar, vanilla, salt and water. Gently stir in the oats, apples and butter. Cook, covered, on low for eight hours (or overnight). Serve with milk and your choice of toppings such as almonds, cranberries, chocolate chips, maple syrup, dollop of whipped cream.

NOTE: If you don’t like your apples crunchy, put them in a microwave safe bowl and cook covered for two to three minutes before adding them.

Serves approximately four.

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sausage roll plated

I needed to come up with a filling finger-type food for a gathering I was attending and decided Sausage Rolls would be fast and easy to make, but also be a filling and tasty addition to the food contributions.

These come together quickly, require few ingredients and received Captain Cavedweller’s seal¬† of approval.

Ingredients

Ingredients

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Brown sausage, drain grease, set aside. Roll out crescent dough, seal perforated edges and spread with cream cheese. I happened to have whipped in the fridge, but as long as it is spreadable you could use softened cream cheese from a block, too.

Top cream cheese with sausage.

Top cream cheese with sausage.

Sprinkle on cheese.

Sprinkle on cheese.

Sorry... got involved in rolling this up and slicing before I realized I'd forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

Sorry… got involved in rolling this up and slicing before I realized I’d forgotten to take any photos. Place sliced rounds on a baking sheet and bake at 350 degrees for about 12 minutes.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

When the crescent roll turns golden brown and the cheese is melted, pull from the oven and serve.

Sausage Rolls

1 pound ground sausage

1 tube of crescent rolls (8)

1/2 cup shredded Colby-Jack chese

1/4 cup cream cheese

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment and coat with non-stick cooking spray. (You can spray the baking sheet and skip the foil or parchment, but I’m a lazy slug and don’t want to have to scrub the pan later.)

Brown the sausage and drain off grease. Set aside.

Unroll the tube of crescent rolls, pinching the perforated edges together to form a long rectangle of dough.

Spread cream cheese in a thin layer over the dough. Spoon sausage on top then sprinkle with cheese.

Starting on one long side of the rectangle, start rolling up the dough and filling. I forced Captain Cavedweller to help me because I couldn’t quite keep everything rolling forward like it should without an extra hand.

Once you have a nice, tight roll, slice off rounds about 1/2 inch thick and place on baking sheet.

Bake about 12-15 minutes or until crescents begin to brown and cheese has melted.

Remove from oven and savor the yumminess!

You can serve with barbecue sauce or ranch dressing if you want a little extra burst of flavor.

She Who Likes Easy Recipes

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danish plated

If you are looking for something delicious and simple to make for a brunch (especially with Easter right around the corner), this fast and easy recipe is sure to fit the bill.

It takes just a few minutes to assemble, about twenty to bake and you have a warm, tasty dish ready to serve!

Ingredients

Ingredients

danish dough

Unroll a tube of crescent dough. Place in baking sheet so that points are resting on the edge of the pan. Seal the edges together. You may have to smoosh the dough a little along the edges where it joins to make it work.

Mix powdered sugar with cream cheese.

Mix powdered sugar with cream cheese.

 

Spread over crescent dough.

Spread over crescent dough.

Layer on strawberry jam.

Layer on strawberry jam.

Top with sliced fresh strawberries.

Top with sliced fresh strawberries.

 

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

Fold up the crescent dough edges so they meet in the middle. Pinch edges to seal.

 

Bake at 350 until dough is golden brown and juice is bubbling.

Bake at 350 until dough is golden brown and juice is bubbling.

 

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Nuke frosting for about 12 seconds until pourable then drizzle over top of danish.

Force yourself to share and bask in the compliments sure to come your way.

Force yourself to share and bask in the compliments sure to come your way.

 

Easy Strawberry Cream-Cheese Danish

1 tube of refrigerated crescent dough (8 crescents)

1/2 cup whipped cream cheese

1/3 cup powdered sugar

1/3 cup strawberry jam

1 cup sliced fresh strawberries

1/2 cup cream cheese frosting

Preheat oven to 350 degrees.

Mix powdered sugar with cream cheese, set aside.

Line a baking sheet with foil and give it a quick coat of non-stick cooking spray (you don’t have to line the baking sheet with foil, but I’m lazy and don’t want to scrub baked on berry juice of the pan.)

Line up crescent rolls down the center of the baking sheet, using the straight line of two crescents to form the center line with the pointy ends hanging off the edges of the pan. (It should like you have four sets of pennants in your pan placed back to back – if that makes sense at all. If not, refer to photos above!).

Spread cream cheese down center of crescents, top with jam and berries. Fold ends of crescents toward center, sealing edges by pressing together as best you can. It’s okay if you leave a little “breathing” room here and there. Crimp the ends to seal.

Bake until crescent dough turns a rich golden brown and berry juice if bubbly – about 20 minutes.

Remove from oven and immediately drizzle with cream cheese frosting. Put frosting in a microwaveable container (I use a small glass creamer) and nuke for about 12 seconds. Pour over top of danish and serve while still warm.

She Who Liked This Way Too Much

 

 

 

 

 

 

 

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Bacon Hearts

Today’s recipe is so involved, so difficult, so time-consuming you might want to run for the hills right now.

Just kidding!

This is so easy, you can do it with one eye closed.

Like I did.

Because it was way too early in the morning.

I made these Bacon Hearts for Captain Cavedweller for Valentine’s Day. I don’t know if he appreciated them or just the fact he had hot, crispy bacon at 6 a.m. on a workday.

Whatever the case, his grunts of approval let me know he liked the bacon at any rate.

Start with some bacon. Thick sliced is best.

Start with some bacon. Thick sliced is best.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren't sure you are completely awake. Go ahead and preheat your oven to 425 degrees.

Line a baking sheet with foil. This will keep you from having to scrub bacon grease off the pan when you still aren’t sure you are completely awake. Go ahead and preheat your oven to 425 degrees. Place bacon on the baking pan so the ends form the top of the heart and squeeze the middle of the bacon together to make the bottom point.

 

Use toothpicks to hold the ends and the bottom point together.

Use toothpicks to hold the ends and the bottom point together.

 

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Bake at 425 for 8-12 minutes, depending on how crispy you like your bacon. Remove from oven, take out toothpicks and serve!

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish.  I may have had some, too.

Captain Cavedweller got his heart bacon on top of hash brown casserole with a side of homemade raspberry danish. I may have had some, too.

 

She Who Had Way Too Much Fun Making Bacon

 

 

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