Archive for the ‘Breakfast’ Category

BREAKFAST BURRITOS

11 January, 2008

6 large flour tortillas (10-inch)

6 eggs
6 strips bacon, cooked and crumbled
1-1/2 tbsp. milk
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 tbsp. butter

1 cup shredded Cheddar cheese

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1. Lightly beat eggs, milk, salt and pepper in small bowl.

2. Melt butter in nonstick skillet over medium heat. Add eggs, cook, stirring, until set.

3. Wrap tortillas in damp paper towels. Microwave on high 30 seconds to soften.

4. Spread each tortilla with salsa. Spoon eggs on lower half of each tortilla. Sprinkle with bacon and cheese. Roll up, tucking ends in as you roll. Place, seam side down, in a single layer in a microwave-safe dish. Cover with damp paper towels.

5. Microwave on high 1 minute. Serve with additional salsa, if desired.

Yield: 4 to 6 servings.

Breakfast Tortilla

11 January, 2008
I don’t know where this one came from but it sure is good! So for a different twist on a peanutbutter and banna sandwich try this!

Breakfast Tortilla

Ingredients:

6 flour tortillas

6 bananas

6 TBSP peanut butter

sugar (optional) –all fruit spread is a delicious substitute

Directions:
Spread each tortilla with 1 tablespoon peanut butterr. Peel banana; place near edge of tortilla. Sprinkle banana with sugar if desired. Roll up banana in tortilla.

Makes 6 servings .

Easy Caramel Rolls

11 January, 2008
This recipe came form a good friend of mine and is fantastic.  We have this on Christmas or Thanksgiving for a quick breakfast.
Thanks Sandi!

1 pkg. Frozen dinner rolls dough

1 pk instant butterscotch pudding

1/2 c nuts; chopped

1/2 c butter; melted

1/2 c brown sugar

Arrange frozen dinner rolls in a greased bundt pan. Cover with pudding mix and nuts.

Melt butter and pour over frozen bread dough.

add brown sugar.

cover and allow to raise on counter top overnight.

In the morning, bake at 350F for 30 minutes.

STREUSEL COFFEE CAKE

11 January, 2008

I used this as a dessert cake but would be wonderful with hot coffee or hot chocolate on a cold winter morning.

1/3 cup butter, softened

1 cup sugar

2 eggs

1 tsp. vanilla

2-3/4 cups flour, divided

1 tbsp. baking powder

1/2 tsp. salt

1 cup buttermilk*

3/4 tsp. ground cinnamon, divided

2/3 cup firmly packed brown sugar

1/4 cup butter, softened

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1. Preheat oven to 350º.

2. Cream 1/3-cup butter and sugar until light and fluffy. Blend in eggs and vanilla. Combine

2-1/4 cups flour, baking powder, salt and 1/4 tsp. cinnamon; add alternately with milk to butter mixture, mixing well after each

addition. Pour batter into a greased and floured 13×9-inch-baking pan.

3. Bake 20 minutes. Combine brown sugar, remaining 1/2 cup flour and 1/2 tsp. cinnamon; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle over cake; continue baking 10 minutes or until cake tests done. Serve warm. Yield: 10 to 12 servings.

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*Useful Tip: For a buttermilk substitution, mix 1 tbsp. lemon juice or vinegar and enough milk to equal 1 cup. Let stand 5 minutes before using.