Ingredients

• Ingredients:
• 1 stick butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup frozen vanilla ice cream
• 1 12-count Bag Frozen Rhodes Cinnamon Rolls

Cooking Instructions

1. Combine butter and vanilla ice cream in a saucepan and melt.
2. Add sugars and heat to boiling, over medium high heat constantly stirring with a whisk.
3. Bring to a rolling boil while whisking the entire time for two or three minutes.
4. Remove saucepan from burner and let sit for 15 minutes or so to cool down.
5. Once cooled put this mixture in to the refrigerator for an hour or so.
6. Spray glass baking dish with nonstick spray and arrange the frozen cinnamon rolls evenly in the dish.
7. Give the frozen rolls atleast 2 inches on each side for room to expand or as much room as your dish will allow.
8. Pour cold caramel mixture over the rolls and set in the oven overnight.
9. Store the packet of icing that comes with the rolls in the fridge overnight. You’ll use that on top of the rolls once they’re cooked in the morning.
10. In the morning do not take the rolls out of the oven.
11. They will remain in the oven while preheating.
12. Bake for 20-30 minutes at 350 degrees until browned on top.
13. ** I generally halve this recipe and make six cinnamon rolls at a time. When I do that, for example, I cook them for 25 minutes total from the time I turn on the oven.
14. Frost those puppies right when you take them out of the oven. Yum!

Ingredients

• Ingredients:
• 5 eggs
• 1/2 cup milk
• 3 cups of frozen hashbrowns (thawed)
• 1/3 c. greens onion (sliced)
• 1/2 green pepper (diced)
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 1/2 cups mild cheddar cheese
• 1 cup diced ham

Cooking Instructions

1. Stir together eggs and milk and salt and pepper.
2. Combine the hashbrowns, green onions, cheese, green pepper and ham.
3. Pour egg and milk mixture over hashbrown mixture in a bowl and mix well.
4. Pour into a square dish (a pie plate works well, too)
5. Bake at 350° for 40-50 minutes uncovered, or until casserole is set when you try and wiggle it and a toothpick comes out “clean”
6. Let the breakfast casserole sit for 5 minutes or so to let it harden up a bit.
7. Cut into pieces and serve – will serve 6-8 people.
8. *** If you prepare this the night before you’ll need to add time to your baking time. Also, keep the dry and wet ingredients separate until ready to put in the oven and then combine them.

Ingredients

• 1 box yellow cake mix
• 1 box instant butterscotch pudding
• 1 box instant vanilla pudding
• 1 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 2 T melted butter
• 1 cup brown sugar
• 1 cup chopped pecans (optional)

Cooking Instructions

1. Butter or spray your 9×13 glass dish and preheat oven to 350°.
2. Mix first six ingredients with a hand mixer or in your stand mixer.
3. Pour into baking dish.
4. Combine sugar and butter till crumbly.
5. Drop on top of coffee cake.
6. If using pecans, sprinkle on top of coffee cake.
7. I usually do half with pecans and half without.
8. But then after you bake it for 35-45 minutes (my oven takes 40 minutes) it will turn into this… amazing goodness. Yum! Enjoy!

Ingredients

• 1 lb. breakfast sausage*
• 3 tbsp. all-purpose flour
• 2 1/2 c. whole milk
• Pinch cayenne pepper
• salt to taste
• Freshly ground black pepper
• 1 16 oz. can Pillsbury flaky biscuits (each biscuit cut into quarters or sixths)
• 2 tbsp. butter (melted)
• * I get this from the meat counter (sage breakfast sausage)

Cooking Instructions

1. Preheat oven to 375° and spray a large baking dish with cooking spray.
2. In a large skillet cook sausage until browned all over.
3. If there is a lot of grease, drain if desired and sprinkle flour all over the sausage, cooking for just a minute longer.
4. Season with cayenne, salt and freshly cracked black pepper.
5. Pour milk over mixture, constantly stirring while bringing the mixture to a boil.
6. Reduce heat and simmer about 5 minutes until thick.
7. Remove from heat.
8. Place half your diced biscuits onto the bottom of your baking dish, bake those for a few minutes in the oven, remove from oven and pour gravy mixture on top.
9. Top with the remaining biscuits and brush with butter.
10. Place in the oven to bake 17-18 minutes, until biscuits are golden and sausage mixture is bubbling making sure that biscuits in the bottom of the casserole dish are baked through as well.
11. Enjoy!

Ingredients

• 1 tube refrigerated pizza crust (11–14 oz)
• 2 tbsp olive oil (divided)
• 6 large eggs
• 2 tbsp milk
• 1/2 lb bacon (baked and crumbled)
• 1 cup Monterey Jack cheese (shredded)
• 1 cup cheddar cheese (shredded)

Cooking Instructions

1. Preheat oven to 375°F. Arrange bacon strips on a wire rack set over a sheet pan. Bake for 25 to 30 minutes until fully crisp. Set aside to cool while you prep the crust and eggs.
2. Increase oven temperature to 400°F. Lightly grease your sheet pan with cooking spray or a thin layer of olive oil. Unroll the pizza crust and press it out to fill the pan, stretching it to the edges. Brush the top with about 1½ tablespoons of the olive oil. Bake for 7 to 8 minutes until light golden and no longer doughy to the touch.
3. Crack the eggs into a bowl, add the milk, and whisk until fully combined. Heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are just barely set and still slightly glossy. Remove from heat — they will finish cooking in the oven.
4. Once the bacon is cool enough to handle, break it into small crumbles with your hands or chop it roughly with a knife.
5. Spread the scrambled eggs in an even layer over the pre-baked crust, leaving a small border at the edges. Scatter the bacon crumbles evenly over the eggs. Sprinkle the Monterey Jack cheese over the top first, then the cheddar.
6. Return the pizza to the 400°F oven and bake for 5 to 7 minutes, until the cheese is fully melted and just beginning to bubble at the edges.
7. Let the pizza sit for 2 to 3 minutes before slicing. Cut into squares or wedges and serve immediately.

Ingredients

• One Pillsbury Pie Crust (or make your own)
• 8 thick bacon strips (cooked and crumbled)
• 1/2 cup colby jack cheese (pepper jack would be delish as well!)
• 1/2 cup shredded sharp cheddar cheese
• 1/3 cup finely chopped onion
• 4 extra large eggs
• 2 cups heavy whipping cream
• 3/4 tsp salt (I use sea salt)
• 1/4 t. sugar
• 1/8 t. cayenne pepper

Cooking Instructions

1. Grab your pie dish.
2. Unroll and lay your pie crust in the dish. Cut the excess of the edges with a paring knife.
3. Put two layers of foil over the pie crust and bake at 450 degrees for five minutes.
4. Take the foil off and bake for an additional five minutes.
5. Let the pie crust cool for atleast 20 minutes.
6. Fill the pie crust with the bacon, onion and cheese.
7. Mix the remaining ingredients and pour over the pie dish.
8. Carefully transfer to an oven preheated to 375 degrees, noting that you’ll need to turn the temp down after baking the pie crust.
9. Bake for 40-45 minutes or until a toothpick comes out clean.
10. The quiche will still jiggle a little, but once the toothpick comes out clean, it’s good to sit and set up.
11. Let sit for ten minutes after baking and cut in pie pieces.

Ingredients

• 1 6 oz. bag fresh baby spinach, roughly chopped
• 1 10 oz. can quartered artichoke hearts, chopped and drained
• 1 8 ounce brick low-fat cream cheese, cubed or softened
• 1 cup sour cream
• 8 oz. Mozzarella cheese (shredded)
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic (minced)
• s&p to taste

Cooking Instructions

1. Combine all ingredients minus spinach, salt and pepper into a large bowl 
2. Chop spinach into preferred size. I usually do 1×2 inch pieces 
3. Add spinach to large bowl with other ingredients 
4. Give mixture a good stir and place in 4 quart or larger crock pot 
5. Heat on high 1-2 hour or low 2-4, stirring every 30 minutes to 1 hour. 
6. Serve out of crock pot or transfer to serving dish. Serve with tortilla chips or pita chips. Enjoy!

Ingredients

• Ingredients
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup sharp cheddar cheese (freshly shredded)
• 1 cup pepper jack cheese (freshly shredded)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 pinch to 1/4 teaspoon cayenne pepper (to taste)
• 1 4-ounce can diced green chiles (drained, optional)
• salt and pepper (to taste)

Cooking Instructions

1. Instructions
2. Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.
3. Add the flour and stir constantly for 90 seconds, until the raw flour smell cooks off and the mixture looks smooth and paste-like.
4. Slowly pour in the milk while whisking constantly. Continue whisking until the sauce thickens and bubbles gently around the edges, about 3 to 4 minutes.
5. Stir in the cumin, chili powder, cayenne, and drained green chiles if using. Cook for 30 seconds.
6. Reduce the heat to low. Add the shredded cheese in 2 to 3 batches, stirring each addition until fully melted before adding more.
7. Season with salt and pepper to taste. Serve immediately with tortilla chips.

Ingredients

• Ingredients
• 2 bunches broccoli
• 3/4 pound bacon (cooked, cooled, and crumbled)
• 3 stems green onions (chopped)
• 1/2 cup raisins
• 1/2 cup sunflower seeds (roasted and salted)
• 1/2 cup mayonnaise
• 1/2 cup sugar
• 2 tablespoons white vinegar

Cooking Instructions

1. Instructions
2. Bake the bacon at 400°F for 18 to 22 minutes, then drain on paper towels and cool completely before crumbling.
3. Fill a large bowl with cold water and 1 cup white vinegar. Soak the broccoli for 5 minutes, then lift out, rinse, and dry thoroughly.
4. Cut the florets and thin stems away from the thick central trunks. Divide the usable broccoli into two piles.
5. Pulse one pile of broccoli in a food processor until finely chopped. Hand-chop the second pile into small bite-size pieces.
6. Combine both batches of broccoli in a large mixing bowl. Add the crumbled bacon, green onions, raisins, and sunflower seeds. Toss lightly.
7. In a separate bowl, whisk together the mayonnaise, sugar, and white vinegar until smooth.
8. Pour the dressing over the broccoli mixture and stir well to coat.
9. Cover and refrigerate for at least 2 hours, preferably 4 hours. Stir again before serving.

Ingredients

• Ingredients
• 2 1/4 teaspoons active dry yeast (just under one packet)
• 1 1/4 cups warm milk (110°F to 120°F)
• 2 tablespoons honey
• 3 1/4 cups all-purpose flour (plus more only if needed)
• 1 teaspoon sea salt
• 1/2 cup baking soda (for the water bath)
• 1 large egg (beaten with 1 to 2 tablespoons water)
• coarse salt (for topping)

Cooking Instructions

1. Instructions
2. Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast over the milk, add the honey, and stir gently. Let sit for 5 to 10 minutes, until foamy.
3. Add the flour and sea salt. Knead with the dough hook on low speed for about 3 minutes, until the dough comes together in a ball and pulls away from the sides of the bowl.
4. Turn the dough out onto a clean, unfloured counter. Cut it into 4 equal pieces.
5. Roll each piece into a rope about 20 to 24 inches long. Cut each rope into bite-size pieces about 1 inch wide.
6. Preheat the oven to 450°F and line baking sheets with parchment paper.
7. Bring a large pot of water to a boil. Add the baking soda slowly because it will bubble up.
8. Boil the pretzel bites in batches of 10 to 15 for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
9. Brush the bites with egg wash and sprinkle with coarse salt.
10. Bake for 7 to 9 minutes, until the tops are browned.
11. If mixing by hand, stir the dough until stiff, then knead on a lightly floured counter for 4 to 5 minutes before shaping.

Ingredients

• 1 pound sausage (browned and drained)
• 6 eggs
• 2 cups milk
• 8 slices bread
• 1 tsp. dry mustard
• 1 tsp. salt
• 1 cup grated cheddar cheese

Cooking Instructions

1. Butter bread slices and press butter side down in 9×13 dish
2. Mix together eggs, mustard, milk and salt
3. Mix in cheese and sausage
4. Pour over bread slices
5. Refrigerate 8 hours or overnight
6. Bake uncovered at 350 degrees for 40-45 minutes
7. Enjoy!

Ingredients

• Ingredients
• 1 pound elbow macaroni (cooked and rinsed cold)
• 6 eggs (hard-boiled)
• 3 cups mayonnaise
• 2 tablespoons yellow mustard
• 1 teaspoon white vinegar
• 1/4 cup dill pickle relish
• salt and pepper (to taste)
• paprika (for sprinkling)

Cooking Instructions

1. Instructions
2. Place eggs in a pot, cover with cold water by 1 inch, and bring to a boil. Cover, remove from heat, and let sit 12 to 15 minutes.
3. Transfer eggs to an ice bath until completely cool, about 10 minutes, then peel.
4. Cook elbow macaroni according to package directions. Drain and rinse under cold water until cool.
5. Chop eggs into rough chunks.
6. In a very large bowl, stir together mayonnaise, yellow mustard, white vinegar, and dill relish until smooth.
7. Add cooled pasta and stir to coat. Fold in chopped eggs gently. Season with salt and pepper.
8. Cover and refrigerate at least 2 hours. Stir before serving, adjust seasoning, and sprinkle generously with paprika.

Ingredients

• 1 1/2 cups Raisin Bran cereal
• 3/4 cup whole wheat flour
• 3/4 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup raisins
• 1 cup canned pumpkin (plain pumpkin puree, not pumpkin pie filling)
• 2 eggs
• 1/4 cup vegetable oil
• 2/3 cup plain yogurt

Cooking Instructions

1. Heat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners, or grease each cup well with cooking spray. Set the pan aside.
2. In a large bowl, add the Raisin Bran, whole wheat flour, sugar, cinnamon, baking powder, baking soda, salt, and raisins. Toss until the cereal is coated and the spices are evenly distributed.
3. Add the canned pumpkin, eggs, vegetable oil, and plain yogurt directly to the bowl with the dry ingredients. A separate wet-ingredient bowl is not needed.
4. Use a spatula or large spoon to fold the batter together until no dry flour or pockets of yogurt remain. Stop as soon as it is combined. The batter should look thick and a little rough.
5. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. A cookie scoop works well for even portions.
6. Bake for 20 to 25 minutes. Start checking at 20 minutes. The tops should look matte and feel firm when lightly pressed, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
7. Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack. Let them cool another 10 minutes if you want them to hold together cleanly.