Yield: 4 – 6 Servings
- 1 loaf French or Italian bread
- 4-oz. cream cheese, softened
- 3 tablespoons strawberry jam or jelly
- 1 cup diced fresh strawberries
- 2 tablespoons sugar
- 4 eggs, beaten
- 1 cup milk
- 1 teaspoon almond or vanilla extract
- 1-2 teaspoons cinnamon
- 1-2 tablespoons butter
- maple syrup, for serving
- Place diced strawberries in a bowl and sprinkle with the sugar to allow the juices to come out. Set aside for at least 10 minutes.
- Slice bread into 2-inch thick slices. (You should get between 6 and 8 slices.)
- Cut a slit in each of the thick slices, making a pocket in which to put the filling.
- For the filling, combine softened cream cheese with strawberry jam and sugared strawberries.
- Place a spoonful of the cream cheese mixture into each bread pocket, spreading it to the corners.
- For the coating, combine eggs, milk, almond/vanilla extract, and cinnamon in a shallow bowl until thoroughly mixed.
- Coat each side of the bread for about 5-10 seconds, until it has soaked up some of the egg mixture.
- Preheat a griddle to medium-high heat, and coat it with butter.
- Cook French toast 3-4 minutes on each side, until golden brown.
- Serve immediately with maple syrup. **Leftovers taste great heated in a 400*F oven for 10-15 minutes.
Originally posted by Sara over at http://chiefmarkets.com/blog/2012/04/16/strawberry-cream-cheese-stuffed-french-toast/
*Note: these rolls take approx. 2 hours to complete when including prep, dough rising, and cooking.
Yield: 12 Huge Rolls (or divide into two pans to make smaller rolls)
- 1 1/2 cups granulated sugar
- 3 Tbls. ground cinnamon
- (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
- 1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
- 2/3 cups granulated sugar
- 2/3 cup melted butter OR margarine
- 1 cup 110 degree water (approximately)
- 1 cup warm milk (must be warm)
- 2 tsp. salt
- 2 eggs – slightly beaten
- Up to 8 cups all-purpose flour
- 1/2 cup melted butter OR margarine
- 1 1/2 cups chopped walnuts, pecans or raisins – (optional, but so good)
- 1/2 cup granulated sugar (or brown sugar – your preference)
- Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
- In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
- In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
- Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
- Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
- Punch down dough and let rest for 5 minutes.
- Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
- Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
- Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
- Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
- Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
- Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.
Originally posted by Jenn over at http://beautyandbedlam.com/homemade-cinnamon-rolls-copy-cat-cinnabon-recipe/
Ingredients for 6 servings:
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
- PREHEAT oven to 350° F. Grease 8-inch-square baking dish.
- LAYER 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers. Combine evaporated milk, egg and seasoned salt in small bowl. Pour evenly over potato mixture; cover.
- BAKE for 55 to 60 minutes. Uncover; bake for an additional 5 minutes. Let stand for 10 to 15 minutes before serving.
*Originally posted by Nick over at http://nestleusa.wordpress.com/2011/09/22/bachelor-in-the-kitchen-breakfast-tailgating-with-potato-bacon-casserole/
Yield: 4 Servings
- 4 English Muffins
- 8 Tomato slices
- 4 Hard-cooked eggs, sliced
- Grated Mozzarella
- Olive Oil
- Toast English-muffin halves and place on a cookie sheet.
- Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella.
- Sprinkle with oregano and kosher salt.
- Broil 5 minutes or until the cheese melts.
*Originally posted by Melissa Clark at http://www.realsimple.com/food-recipes/browse-all-recipes/english-muffin-egg-pizzas-10000000663044/index.html