Best Holiday Breakfast Options!

Here are some Great Holiday Breakfast options for the upcoming holidays.

 

These options are food you can prepare ahead and then just pop into the oven when you get up in the morning. Enjoy!

Overnight French Toast Bake:

I love the puffed up egg-y bread covered in cinnamon and sugar. Not sure how you can’t, especially when it’s drenched in syrup!! If you love French Toast, then I suggest trying this recipe. It’s perfect for a special weekend or even for a holiday morning.

Overnight French Toast Bake – this layered breakfast recipe has layers of Texas toast, cinnamon, sugar, brown sugar and eggs!
Author: Lil’ Luna
Cuisine: Breakfast
Serves: 6-8
INGREDIENTS
  • ½ cup melted butter (1 stick)
  • 1 cup brown sugar
  • 1 loaf Texas toast (with crust trimmed off, optional)
  • 4 eggs
  • 1½ cup milk
  • 1 teaspoon vanilla
  • Powdered sugar for sprinkling
  • brown sugar
  • cinnamon
  • butter
  • 1 TB sugar + 1 teaspoon sugar
 INSTRUCTIONS
  1. Begin by melting butter. Add brown sugar and mix well.
  2. Pour butter and brown sugar mixture into the bottom of a 9×13.
  3. Add a layer of Texas toast.
  4. In a medium bowl, whisk together eggs, milk and vanilla.
  5. Pour half of egg mixture over the Texas toast and sprinkle brown sugar and cinnamon on top.
  6. Add another layer of Texas Toast. Spread a thin layer of butter over bread.
  7. Top with the remaining egg mixture and top with your cinnamon and sugar mixture.
  8. Refrigerate overnight or for at least 4 hours before baking.
  9. When ready to bake, bake at 350 for 40-45 minutes.

 

Cinnamon Rolls Recipe:

If you love Cinnamon Rolls as much we do, I highly recommend trying this recipe. As I mentioned before, they are soft and the frosting on top is amazing!! I know you’ll love them!

Our ALL-TIME Favorite Cinnamon Roll recipe – these rolls are so soft and gooey and always get rave reviews with anyone who tries them.
Author: Lil’ Luna
Recipe type: Breakfast
INGREDIENTS
  • 1 pkg yeast
  • 1 cup warm milk
  • ½ cup sugar
  • ⅓ cup butter, softened
  • 1 tsp. salt
  • 2 eggs
  • 4 cups flour
Filling:
  • 1 cup brown sugar
  • 2½ TB cinnamon
  • 2 TB flour
  • ⅓ cup butter, softened
Icing:
  • ½ cup butter
  • 1½ cup powdered sugar
  • ¼ cup cream cheese
  • ½ tsp. vanilla
  • ⅛ tsp. salt
INSTRUCTIONS
  1. In a large bowl, dissolve yeast in warm milk. Add sugar and 1 cup of flour. Stir gently, cover and set aside until doubled in size, about 30-45 minutes.
  2. Add butter, salt, eggs and remaining flour. Mix well with wooden spoon.
  3. Turn dough onto a lightly floured surface and kneed for 5 minutes (dough will be a little sticky) Place back in the bowl and cover to let rise until doubled in size.
  4. Roll out onto a 21×16 rectangle, about ¼ inch thick.
  5. Spread the ⅓ cup softened butter then sprinkle with the brown sugar. Roll up long ways and cut into 1¾ inch slices. You should get about 12 cinnamon rolls
  6. Place on a greased jelly roll pan and let double in size.
  7. Bake at 375 for 15-20 minutes.
  8. While rolls are baking, mix all icing ingredients together and spread over warm rolls.

 

CHEESY HASH BROWN BREAKFAST CASSEROLE

What’s great about this recipe is it also reheats well. We made it and had leftovers and enjoyed it for the next few days because it was still so good. For those that love breakfast casseroles, we hope you give this one a try and let us know what you think. We thought it was breakfast heaven!

Cheesy Hash Brown Breakfast Casserole – an egg and potato casserole made with 3 different cheeses and is perfect for any weekend or holiday breakfast!
Author: Lil’ Luna
Recipe type: Breakfast
Serves: 10-12
INGREDIENTS
  • 1 pound sliced bacon, diced
  • 4 cups frozen shredded hash brown potatoes, thawed
  • 9 eggs, lightly beaten
  • 2 cups shredded Cheddar cheese
  • 1½ cups cottage cheese
  • 1¼ cups shredded Swiss cheese
  • Salt & pepper
INSTRUCTIONS
  1. Preheat oven to 350 degrees, and grease a 9×13-inch baking dish.
  2. Cook bacon in a skillet until browned and pour into large bowl.
  3. Stir in potatoes, eggs, cheeses and salt & pepper. Pour mixture into greased baking dish.
  4. Bake for 40-45 minutes. Let stand for 10 minutes before serving. ENJOY!

 

BREAKFAST RING

If you love the tastes of bacon, eggs, peppers, cheese and crescent rolls then I think you will enjoy this dish just as much as we did. It would also be easy to change up based on the breakfast foods you prefer. You can add sausage, different cheese, different veggies – you name it!! Here is what you’ll need to make this yummy recipe…

INGREDIENTS
  • 4 slices bacon, cut in half
  • ⅓ cup milk
  • 4 eggs, slightly beaten
  • salt and pepper
  • ¼ cup chopped red bell pepper
  • 1 – 8 oz can refrigerated crescent dinner rolls
  • 1 cup shredded Mexican cheese (divided)
  • 2 TB butter, melted
  • fresh cilantro, chopped
INSTRUCTIONS
  1. Preheat oven to 375.
  2. Cook bacon and set aside (leave bacon drippings in pan).
  3. In a bowl, beat ⅓ milk, egg salt and pepper until well mixed. Add peppers and pour into bacon pan and cook until thickened through out but still moist. Set aside.
  4. Add parchment paper to a large cookie sheet. Unroll crescent roll dough and separate into triangles. Layer dough around making a 4 inch circle in the middle with the points towards the outside of the cookie sheet (see pic below). Press the overlapping dough together.
  5. Add bacon around the center of the circle at the tops of the triangles and top with ⅓ cup shredded cheese. Spoon eggs on top of cheese and add another ⅓ cup of cheese on top of the eggs.
  6. Add pointed ends of dough and wrap around eggs, tucking under the dough to form a ring (filling will be visible).
  7. Brush top of dough with melted butter and the remaining cheese.
  8. Bake for 20-25 minutes. Top with cilantro and serve warm. ENJOY!

Source: https://lilluna.com/

Posted on December 12, 2017 at 1:29 am
Elizabeth Corvello | Category: Recipes and Food | Tagged , , , , , , , , , ,

Pumpkin Cream Cheese Swirl Bars

Pumpkin Cream Cheese Swirl Bars

     

Ingredients:

  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (228g) pumpkin puree
  • 2 cups (250g) all-purpose flour, (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 and 1/2 teaspoons pumpkin pie spice1
  • 3/4 teaspoon salt

Cream Cheese Swirl

  • 8 ounces (224g) brick-style cream cheese, softened to room temperature2
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (32g) pepitas tossed in a sprinkle of ground cinnamon

Directions:

  1. Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease or line the bottom and sides of a 9×13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that’s ok.
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
  4. In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
  5. Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don’t worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
  6. Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They’re SO good on day 2!
  7. Make ahead tip: These bars can be made 3 days in advance and kept in an airtight container in the refrigerator until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving.

 

Source: Sallysbakingaddiction.com

Posted on October 22, 2017 at 7:39 pm
Elizabeth Corvello | Category: Recipes and Food | Tagged , , , , , , , , , ,

HONEY LIME MOJITO FRUIT SALAD

HONEY LIME MOJITO FRUIT SALAD

Honey Lime Mojito Fruit Salad – A quick, easy, and refreshing summer fruit salad with a tangy honey lime dressing, and the addition of mint for a splash of mojito flavor!

honey lime fruit salad

Ok, I know, there are only about a bajillion fruit salad recipes out there.

But, why not add another that really jazzes up the typical honey/lime dressing combo?

I love sipping on a nice cold mojito when it’s hot outside.

Sometimes when it’s REALLY hot all I can tolerate is an icy beverage and a big bowl of fruit salad.

Here’s where the fruit salad and the mojito combine, get married, and make my fave new summer salad ever.

fruit salad with mint

You can really play around with whatever fruit combo you like best for this – I add the pineapple instead of oranges because it somehow tastes completely spectacular with the mint!

AND – yes, it is a mojito salad, so the addition of rum is totally optional, but I highly recommend it if your having a fun adults only gathering this summer!

I’ve done this with plain rum, coconut rum and they’re both amazing.

Most of the time we make it without because we do have kiddos – the addition of mint with the sweet lime dressing is really what makes it taste mojito-ey anyway, and you won’t miss the alcohol if you don’t use it.

fruit salad with mint

Welcome to your new favorite way to cool off this summer!

Enjoy!

~Nichole

 

Print
Honey Lime Mojito Fruit Salad
Prep Time
15 mins
Total Time
15 mins
Servings: 10
Author: Nichole
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Ingredients
  • 1 Pound Strawberries, Quartered
  • 1 Cup Red Grapes, Cut in half
  • 12 Ounces Blueberries
  • 4 Kiwi, Peeled and sliced
  • 1 Cup Pineapple Chunks, Fresh or canned
  • 3 Tablespoons Honey
  • 2 Tablespoons Fresh Mint, Chopped
  • Juice of one lime
  • 1 Ounce Rum, OPTIONAL
Instructions
  1. Place the prepared fruits into a large serving bowl, set aside.

  2. In a small bowl, whisk together the honey, lime juice, chopped mint, and rum if using.

  3. Pour the dressing over the fruits and stir gently to combine.  Serve immediately or chill until ready to serve.

Honey Lime Mojito Fruit Salad: This fruit salad recipe is easy and healthy, perfectly refreshing and makes enough to take for summer parties! Summer fruits topped with the best honey lime mint dressing, that makes it taste like a mojito!
Source: The Salty Marshmallow
Posted on June 25, 2017 at 7:24 pm
Elizabeth Corvello | Category: lifestyle, local, Recipes and Food | Tagged , , , , , , , , , , , , , , , , , , ,

RATATOUILLE Crostini with Goat Cheese and Toasted Pine Nuts

RATATOUILLE Crostini with Goat Cheese and Toasted Pine Nut

I love Summer food, especially when I can throw things in the crock pot, make enough for the week and then not get the house hot each day. This Savory recipe is just perfect for bringing together the flavors of all the beautiful summer veggies we have during this season.

  • TOTAL TIME:
  • SERVINGS: 24 CROSTINI

INGREDIENTS

RATATTOUILLE
This is where you can make your ratatouille to taste. I like mine spicy but my one year old doesn’t- so I make it without the heat and then sprinkle chili flakes on the finished product. I like to use:
1 Eggplant
3 Zucchini
1 can diced tomatoes (can be substituted with 1 pint cherry tomatoes- whole)
1 can tomato paste
3 large button mushrooms
2 small sweet vidalia onions
4 cloves garlic
7 or 8 mini bell peppers
3 sprigs basil
herbs de provence to taste
salt and pepper to taste ( I add at the end)
basil to garnish
toasted pine nuts to garnish
CROSTINI
1 Baguette or Pugliese bread
goat cheese
olive oil
1 clove garlic

HOW TO

1. Rinse all your veggies and dice into bite size pieces

2. Combine all ingredients in crock pot and pour over the tomato paste and diced tomatoes. Cook on high for one hour, then turn to warm, uncover and allow to simmer in crock pot for another 2-3 hours.
3. When ready to serve, slice bread to 1/2 in thickness and drizzle lightly with olive oil. Place under broiler until lightly golden brown.
4. Remove from Broiler, and rub with garlic clove.
5. Spread small amount of goat cheese on each piece of crostini, then cover with warm or cold ratatouille
6. top with pine nuts and fresh basil to garnish ( I also throw on red chili flakes from time to time- YUM!)

MAKE AHEAD

Make the ratatouille a day in advance—it’s even better on the second day after the flavors have come together. If it’s not enjoyed all at one sitting, it keeps well in the fridge for up to 5 days.

Posted on June 19, 2017 at 9:51 pm
Elizabeth Corvello | Category: lifestyle, Recipes and Food | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Guiness Brownies

 

I’ve never been one to turn down brownies…. So in honor of Saint Patrick’s day, heres one of my favorites from Pinner and Blogger, liveloveandsugar.com

 

Guiness Brownies – super moist and chewy brownies! A delicious mix between cake and fudgy! You won’t be able to stop eating them!
Print
Super Moist Guinness Brownies
Yield: 12-15 brownies

Ingredients

Brownies
1/4 cup vegetable oil
3/4 cup Guinness Stout beer
2 cups sugar
1/2 tsp vanilla extract
1/4 cup salted butter, melted and cooled
2 eggs
1 cup flour
2/3 cup cocoa (I used Hershey’s dark cocoa)

Ganache
5 oz semi sweet chocolate chips
2 tbsp butter
2 tbsp guiness
1/4 cup powdered sugar
Instructions

1. Preheat oven to 350 degrees. Grease a 9×9 square baking pan and line it with parchment paper.
2. Mix together the oil, guinness, sugar and vanilla extract in a large bowl.
3. Add butter and mix until well combined.
4. Add eggs and mix until well combined.
5. Combine flour and cocoa in another medium sized bowl.
6. Slowly add dry ingredients to the egg mixture until well combined.
7. Pour the batter into the pan and spread evenly.
8. Bake for 35-38 minutes, or until a toothpick comes out with a few crumbs. Allow brownies to cool.
9. To make ganache, place chocolate chips, butter and guinness into a microwave safe bowl and microwave until guinness gets hot and butter starts to melt.
10. Whisk together chocolate mixture until smooth, microwaving for a little longer, if needed, using 30 second increments.
11. Add powdered sugar and whisk until smooth.
12. Pour ganache over brownies and spread into an even layer.
13. Cut into bars.Not that you’ll need to- you may as well just grab a large spoon and sit down with the whole tray.

Recipe Source: Lifeloveandsugar.com

Posted on March 9, 2017 at 10:15 pm
Elizabeth Corvello | Category: Recipes and Food, Uncategorized | Tagged , , , , , ,