Ham and Cheese Breakfast Casserole

How fast does time fly?  It is already Easter this Sunday :)

My family always has a barbeque and we grill hamburgers. My mom makes my favorite Macaroni Salad and Grammy's White Sheet Cake.  We color a TON of Easter Eggs and the neighbor kids usually come join in the fun.       

For those of you that eat Ham on Easter, this is the perfect casserole to enjoy the next morning with all your leftover ham.  Of course, you can eat this at any time and use deli ham, which is what I did.  

You can make this casserole the night before and pop it in the oven in the morning and breakfast is served.  

It is so simple and tastes so GOOD!

Ham and Cheese Breakfast Casserole
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 c. hash browns, partially thawed
5 eggs
3/4 c. milk
4 oz. chive and onion cream cheese (I used 1/3 less-fat)
1/2 tsp. dry mustard powder
salt and pepper
3/4 c. diced ham
1/3 c. diced red bell pepper
1 c. shredded Cheddar or Monterey cheese

For Topping:
3/4 c. panko bread crumbs
1/4 c. grated Parmesan cheese
3/4 tsp. dried parsley
1/4 tsp. Johnny's Garlic Seasoning (or garlic powder)
1 Tbl. melted butter 

Place hash browns in a greased 8x8-inch baking dish and season with a little salt and pepper.  In a medium bowl, whisk together eggs and milk.  Whisk in the cream cheese.  It doesn't have to be completely smooth.  Add the mustard powder, salt and pepper.  Last, add the ham, red pepper and shredded cheese.  Pour over hash browns and stir to combine.  Cover with plastic wrap and refrigerate for at least four hours or overnight.  

Remove plastic wrap and place casserole in a cold oven.  Heat oven to 350 degrees and bake for 45 minutes.  Meanwhile, combine all topping ingredients.  Remove casserole from oven and sprinkle with topping.  Return to oven and bake for 15 more minutes.  If you want the topping to brown more, broil for a few minutes at the end.  Remove from oven, cut into squares and serve.    Serves: 4-6.              

Jenn's Notes: I used square O'Brien hash browns (with onions and peppers).  I served with additional chopped bell peppers and hot sauce.  

Linked up at Strut Your Stuff Saturday! and Saturday Night Fever

No-Bake Cinnamon Chip Granola Bars

I have been eating granola bars as my mid-afternoon snack at work for the past few months.  I eat the same kind for a few weeks and then switch to the next kind.  I am running out of flavors to try and it's sure getting old.

I figured a homemade granola bar would taste much better and is probably much better for me than the same old store-bought flavors.

These bars are soft and chewy with a light honey flavor.  They hold their shape and don't get crumbs everywhere while you are eating, which is good news for my desk. 

Cinnamon chips have a pretty strong flavor, so if that isn't your thing, you can always add white chocolate chips, regular chocolate chips or even peanut butter chips.

No-Bake Cinnamon Chip Granola Bars

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 c. quick-cooking oats

1 c. rice krispies cereal

2 Tbl. coconut oil (or canola oil)

1/4 c. + 2 Tbl. honey

1/4 c. light brown sugar

1 tsp. vanilla extract

1/4 c. cinnamon chips

Combine oats and cereal in a medium bowl; set aside.  In a small saucepan, heat coconut oil, honey and brown sugar until the sugar is dissolved.  Bring to a boil and remove from heat.  Stir in the vanilla extract and pour over the oat mixture.  Stir until everything is evenly coated.  Stir in the cinnamon chips; reserving a few for topping.  Press mixture into a 8''x8'' baking pan (or similar size).  Press the reserved cinnamon chips into the top of the granola bar.  Allow to set for several hours or until firm.  Cut into 10 bars.  If taking in lunches, wrap individual bars in plastic wrap.  

Jenn's Notes: If cinnamon chips aren't your thing, you can substitute with white chocolate chips, regular chocolate chips or peanut butter chips. 

Linked up at Weekend Potluck!

Fluffy Cornmeal Pancakes

I have a new obsession.  THE WALKING DEAD.  Have you seen it?

There was a marathon around New Years and "The Mr." recorded 43 episodes.  I did not want to start watching it.  I mean . . . a show about zombies?  Now, all I can say is I was hooked at the 1st episode.

We have been staying up way too late watching this show.  We will finish an episode and say "let's just watch the very beginning of the next episode to see what happens", then before we know it, the next episode is over.  The Suspense . . .  I can't take it.  Talk about heart pumping drama the ENTIRE episode.  

Anyway, since we stayed up until 3 a.m. watching this show, we needed a good hearty breakfast to get us up and going.  

I am one of the biggest cornbread lovers out there.  I love these Cornmeal Buttermilk Biscuits, these Famous Dave's Cornbread Muffins, this Pumpkin Cornbread and now these Cornmeal Pancakes.  I guess you could say if it has cornmeal in it, then I will like it :)                

These pancakes are delicious and they have a great texture.  I usually make pancakes once or twice a month and my favorite pancakes are now going to have to take turns with these new pancakes.

You know what would be amazing?  Smothering them with Cinnamon Honey Butter or Coconut Oil Honey "Butter".  I can just taste it now.

Fluffy Cornmeal Pancakes
adapted from: Cook's Country
(Printable Recipe) or (Printable with Picture)

1 1/4 c. cornmeal
1 3/4 c. buttermilk, divided
2 Tbl. unsalted butter, cut into cubes
3/4 c. all-purpose flour
2 Tbl. sugar
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs

In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk.  Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through.  Let sit for 5 minutes with the plastic wrap on.  This will help prevent the pancakes from being gritty.

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside.  In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs.  Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture.  Then, pour in the dry ingredients and stir until just combined.  Allow pancake batter to sit for 10 minutes.

Set griddle at 350 degrees and grease (I used a little coconut oil).  Use 1/4 cup of batter per pancake and pour onto griddle.  Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through.  Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes.  Serve with butter and syrup.  Makes around 14 pancakes.      

Linked up at Weekend Potluck! and Tuesday Talent Show! and Time to Sparkle!

Hash Brown Sausage Breakfast Casserole

Growing up, I honestly don't remember ever having breakfast on Christmas morning.  We were all about the toys and playing with them ALL DAY LONG while we munched on the candy and oranges that were stuffed in our stockings.  

Nowadays, my Mom usually makes a delicious Monkey Bread for a breakfast treat.

Since a lot of you guys love to serve breakfast on Christmas morning, I wanted to share with you a delicious Casserole.  Most of it will need to be prepared in the morning, but you could cook the sausage and onion the night before and refrigerate until the morning.  

I loved this casserole way more than I thought I would.  I was worried my hash browns weren't going to get crispy, but they DID.  I think my cast-iron skillet helped with that.

The flavor was awesome and we both went back for seconds.  

Not a sausage person?  Try bacon or ham.  In fact, maybe next time I will try half sausage for "The Mr." and half ham for me?

BTW - If you are wondering why half of it is speckled and half isn't,  it is because "The Mr." topped his half with red pepper flakes and all kinds of seasonings, while I left my half plain.  

Hash Brown Sausage Breakfast Casserole

adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1 (20 oz.) pkg. frozen shredded hash browns, thawed
3 Tbl. melted butter
1 teaspoon chicken bouillon powder (I used Shirley J)
pepper
1/2 Lb. ground breakfast sausage
1/3 c. onion, finely chopped
1 cup cottage cheese
3 eggs
4 slices American cheese 

Preheat oven to 350 degrees.  In a large bowl, combine the hash browns, melted butter, chicken bouillon and pepper.  Toss together to combine.  Press into the bottom and up the sides of a  10-inch cast-iron skillet.  Bake for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a medium skillet, cook sausage and onion over medium heat until cooked through; drain.  Remove from heat and allow to cool for a few minutes.

In a large bowl with a pour spout, whisk together cottage cheese and eggs.  Tear up the cheese into chunks and stir into egg mixture.  Stir in the slightly cooled sausage and season with pepper.  

Pour into baked crust.  Return to oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Slice and serve.  Makes 4 servings.   

Jenn's Notes:  I made this exactly as I typed it above and served with diced tomatoes, chopped cilantro, green salsa and hot sauce.  

Linked up at Weekend Potluck! and Linked up at Inspiration Monday! and Link Party Palooza!

Copycat Denny's Moons Over My Hammy

This sandwich is F-A-B-U-L-O-U-S.  I have made it several times and I can't get enough.  I haven't been to Denny's for years, but back when I used to go I loved to get this sandwich.    

I never actually get to make myself this in the morning, but I love to eat breakfast for dinner and this is almost as good as it gets.

The combination of American cheese and Swiss cheese gives you some outrageous flavor.  I love to use thick Texas Toast rather than Sourdough Bread.  Mostly because the remaining loaf of Texas Toast WILL get eaten in my house, whereas, the Sourdough probably wouldn't.    

Serve with a side of hashbrowns and you will have your own diner dish on your table.

Copycat Denny's Moons Over My Hammy

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 slices texas toast, toasted
4 large eggs
1 Tbl. chopped green onions, opt.
salt and pepper, to taste
2 slices American cheese
2 slices Swiss cheese
4-8 thin slices black forest ham, depending
    on how big your slices are

Crack eggs into a medium skillet over medium heat.  Stir with a spatula and add green onions; season with salt and pepper.  When barely cooked through and still moist, remove to a plate.  Add the sliced ham to the skillet to heat through; about 30 seconds.  Do not heat too long or it will get tough.  To make sandwiches: Lay out two slices of toast and top each with sliced Swiss cheese.  Place in warm skillet for a minute to slightly melt the cheese.  Remove from skillet.  Top each with sliced ham, scrambled eggs, a slice of American cheese and with the remaining two pieces of toast.  Slice and serve.  Makes 2 sandwiches.  

Homemade Freezer Breakfast Sandwiches

Why didn't I try this sooner?  

I have been eating a piece of wheat toast with peanut butter for breakfast for as long as I can remember.  

With the weather getting colder, I wanted something warm and hearty for the early morning.  It's dark when I wake up and it's still dark when I leave for work each morning.  There is no possible way I would ever wake up earlier (this girl needs her beauty rest) to actually cook me an egg and put this sandwich together.

That is why this Freezer version is perfect.  I prepared them on Sunday.  Then, each morning throughout the week, I grabbed one out of the freezer, wrapped in a paper towel and microwaved for a few minutes.  It doesn't take any longer than a piece of toast.  They really do taste great.  

All you do is crack your eggs into ramekins and season with salt and pepper.

Bake the eggs and remove from ramekins.  Put sandwiches together, then wrap in plastic wrap and freeze.  

Super fast and easy.

Freezer Breakfast Sandwiches

(Printable Recipe) or (Printable with Picture)

5 English muffins

5 large eggs

5 slices Cheddar cheese

10 thin slices deli ham

salt and pepper

Preheat oven to 350 degrees.  Spray 5 ramekins (or a jumbo muffin tin) with cooking spray and place on a cookie sheet.  Crack one egg into each ramekin.  Pierce each egg yolk with a fork and very slightly beat.  Season with salt and pepper (I like lots of pepper).  Bake eggs for 12-15 minutes or until set.  Remove from oven and cool slightly.  Run a knife around the edge of ramekin and flip over to remove eggs.  Allow to cool while you prepare the remaining ingredients.

Slice English muffins in half.  Layer each with one slice of cheese and two slices of ham and one cooked egg.  Top with other English muffin half.  Wrap tightly in plastic wrap and place in the freezer.

To reheat:  Remove plastic wrap from the frozen sandwich and wrap in a paper towel.  Microwave at 50% power for 1 minute, flip over and microwave for 1 more minute on regular power.   

Jenn's Notes: I think these taste great and they are a perfect on-the-go breakfast.  I ate mine plain, but they would be good with some ketchup or salsa.

adapted from: Flying on Jess Fuel

Linked up at Strut Your Stuff Saturday!

Young Chefs Cookbook GIVEAWAY Plus Homemade Raspberry Cream Cheese Spread

*Giveaway is now closed.  Click HERE to see the winner*

A cookbook for kids giveaway.  

This cute book is made to help you teach your kids to cook from the ground up.  You start off simple by showing them how to crack eggs and measure flour and work up to teaching them how to get something hot out of the oven.

At the top of each recipe, there is a picture of a kitchen tool (blender, microwave, oven, etc. . . ).  So you can quickly glance at the recipe and see if your child will be able to handle it by themselves or if they will need a little adult help.  There are super simple recipes and there are more involved recipes.

Some of the recipes I can't wait to try are the Pink Smoothies, Cowboy Eggs, Blonde Trail Mix, Best Nachos Ever, Grandma's Applesauce Cookies and
Special Day Ice Cream Cake.

This time, I chose to try the raspberry cream cheese spread.  This recipe requires no adult help.  I love me some bagels and it never crossed my mind to make my own flavored cream cheese spread.  It was so easy and it was seriously DELICIOUS, not to mention a lot cheaper than store-bought flavored cream cheese.

Overall, I think this cookbook is fun and easy to follow.  If you are interested in showing your kids how to cook, then this is the perfect way to get them started.

Raspberry Cream Cheese Spread

adapted from:  Young Chefs Cookbook
(Printable Recipe) or (Printable with Picture)

4 oz. cream cheese, softened

3 Tbl. raspberry jam (or favorite jam)

2 Tbl. powdered sugar
2 bagels, cut in half

In a small bowl, mix together the cream cheese, jam and powdered sugar until smooth and creamy.  Serve on bagels or toast.

*TO ENTER THE GIVEAWAY*
Simply leave me a comment on this blog post with your favorite "kid food."  If you don't have a favorite kid food, just tell me your favorite food.  If your name does not link me to a blog, be sure to leave your email address, so I can contact you if you win.  Good luck.

Bonus Entries (not mandatory): Follow Eat Cake For Dinner on Google Friend Connect, Facebook, Pinterest, Google +, email and/or Bloglovin'.  All are found on the right hand side of my blog.  Leave me a separate comment telling me which way you follow. 

Giveaway will end on Friday, June 14th and I will announce the winner on Saturday, June 15th and contact the winner via email. Winner must respond within 72 hours or a new winner will be selected.

The publisher provided me with a copy of this cookbook, but the opinions expressed herein are my own.

Lighter French Toast Casserole

I finally got a new iPhone.  

Remember in this post, when I told you I still had the First Generation iPhone?  I have had it for the past 5 1/2 years or so and it still worked like a charm, but we had to revamp our plan, so I upgraded. 

I can FINALLY send and receive picture text messages and that Face-Time thing is way cool.  The internet is so much faster and I love that the camera has a flash.  What about how you can "say" your text message and it will type it for you.  Love it.  I no longer have to get the message "This iPhone is not compatible with this app" when I try to download an app.

I even surprised "The Mr." with one too.  He just had a really old regular phone and couldn't even get on the internet or anything, so he's loving it.

Does anyone have any favorite "food related" apps?

Since I was up all night playing with my new phone, I needed something amazing for breakfast.

This baked french toast turned out INCREDIBLE.  I didn't even miss all of the cream and butter that is usually in this type of thing.  Of course, I had to add a little streusel topping, but I kept the butter to a minimum.  It gave this creamy casserole a perfect crunchy topping and I thought it was perfect.  I made half a batch and divided it between two mini casserole dishes.  Both of us ended up having a little leftover, so I think you could get three servings from half a batch.  

Lighter French Toast Casserole

(Printable Recipe) or (Printable with Picture)

12 oz. low-calorie bread, cut into cubes
3 c. skim milk (I used 1%)
6 large eggs
2 large egg whites
2 tsp. vanilla extract
1/4 c. light brown sugar
1/2 tsp. cinnamon
pinch of salt
maple syrup, for serving

Streusel Topping (Opt.)
1/4 c. all-purpose flour
1/4 c. light brown sugar
1/4 c. pecans, chopped
1 1/2 Tbl. butter, cold

Place cubed bread into a lightly greased 9x13-inch casserole dish.  In a large bowl, whisk together the milk, eggs, egg whites, vanilla, brown sugar, cinnamon and salt.  Pour the mixture evenly over the bread.  Make sure every last piece of bread gets coated in the liquid.  For the streusel: combine flour, brown sugar and chopped pecans in a small bowl.  Add the butter and using your clean fingers, work the butter into the ingredients until crumbly.  Sprinkle evenly over casserole.  Cover with plastic wrap and refrigerate at least 30 minutes or up to overnight.  Preheat oven to 350 degrees.  Remove plastic wrap and bake casserole for 45-60 minutes.  It will be puffed up and golden and barely jiggly in the middle.  Slice and serve with warmed maple syrup.  Serves: 6-8

Note: This casserole puffs up a lot while baking, but it shrinks once removed from the oven.  

Jenn's Notes:  I made 1/2 a batch and used leftover ciabatta rolls (I know they probably aren't low-fat).  Three of my sandwich-size ciabatta rolls weighed 6 ounces. Bobby adds pecans to his casserole, but does not add a streusel topping.  I love streusel topping and I think it made this casserole amazing, but it will obviously add more calories, so it's up to you if you want to add it.   

slightly adapted from: Bobby Deen

Mini Breakfast Pizzas

I almost didn't take a picture of this dish.  Last minute, I decided to snap a few shots.  BOY am I glad I did, so I could share it with all of you.  I LOVED these mini pizzas and they were SO SIMPLE to make.

What a genius idea using biscuits as the crust.  They were so easy to roll out and turned out buttery and flaky and soft and chewy!

If your family has a weekly pizza night, this would be such a fun twist on that.  I always love dishes that are easy to customize per each family members taste and everyone can be happy.  We decided to go the Mexican flavor route and it was AHH-MAZING!

Mini Breakfast Pizzas

This version from: Jenn@eatcakefordinner
Inspired by: Inspired By Charm
(Printable Recipe) or (Printable with Picture)

4 Pillsbury Grands Flaky Layers Butter Tastin' Biscuits*

5 large eggs

1/2 lb. breakfast sausage, cooked and crumbled

3/4 c. Pepper Jack or Monterey cheese, shredded

4 Tbl. Feta cheese

green salsa

chopped cilantro

*These biscuits come in a 16.3 oz can with 8 biscuits.  The recipe above is only for 4, so I just baked the remaining biscuits plain and served them with honey for dessert.  

Preheat oven to 350 degrees.  On a floured surface, roll out biscuits into a 5-inch circle.  Place on a greased baking sheet and bake for 8-10 minutes or until lightly browned.  Meanwhile, scramble eggs until almost done.  You will want them to still be moist and slightly underdone so they don't get overcooked and rubbery in the oven.  Remove biscuit crusts from oven and divide scrambled eggs between the four crusts.  Top each with cooked sausage, Feta cheese and grated Pepper Jack or Monterey.  Return to oven for 3-5 minutes or until cheese is melted.  Remove from oven and drizzle with green salsa and garnish with chopped cilantro.  Slice and serve.  Serves: 2-4 people.

Other variations:

-Combine 2 Tbl. dijon and 4 Tbl. mayo for a sauce

-Use Bacon instead of sausage

-Ham and Swiss cheese
-Ham, chopped green pepper and Cheddar cheese

-Cheese and Veggies only (onions, peppers, tomatoes)

-Any type of cheese (Monterey, Cheddar, Mozzarella)

Jenn's Notes: These were absolutely delicious.  I made the version that I typed above, but I think any variation would be delicious.   

Mini Orange Monkey Bread from Scratch with Orange Glaze

Since you guys loved my cinnamon and sugar monkey bread so much, I knew you would be dying for another version to try :)  Here is version two . . . the orange monkey bread!

I don't know about you, but I have certain family members that would rather enjoy an orange roll over a cinnamon roll and then I have the family members that would pick a cinnamon roll over an orange roll any day of the week.  Being the sweet girl that I am, I figured I could satisfy everyone and make both versions.

You can do the same for your family on Christmas morning.  Make one batch of my biscuit dough and make half with cinnamon and sugar and the other half with orange.  It's a win win situation and I say the cook gets one of each version :)

Are you a cinnamon roll lover or an orange roll lover?

Mini Orange Monkey Bread from Scratch

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour

1 1/2 Tbl. baking powder

3 Tbl. sugar

1/4 tsp. salt

1/2 c. unsalted butter, cold

1 c. buttermilk (plus a little more, if needed)

Orange/Sugar Coating

1 c. sugar

grated zest of 1-2 oranges, to taste

1/2 c. unsalted butter, melted

Orange Glaze

1 c. powdered sugar

1-2 Tbl. fresh orange juice

1/2 tsp. orange bakery emulsion, opt.

Preheat oven to 350 degrees.  Combine flour, baking powder, sugar and salt; mix well.  Cut cold butter into cubes and add to flour mixture.  Using a pastry blender, cut in the cold butter until it resembles coarse crumbs.  Make a well in the center and slowly incorporate the buttermilk until just combined.  I use a fork at first and then I use my hands to finish mixing.  You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together.  Try not to over mix the dough.

Lightly flour work surface and pat dough out into a rectangle, about 1-inch thick.  Using a pizza cutter, cut dough into around 1 - 2 inch cubes.  There is no need to be exact, it really won't matter if they are uneven.  Grease a muffin tin very well.

Combine 1 cup of sugar and grated orange zest in a small bowl.  Rub together sugar and zest with your fingers to incorporate the two together.  Add melted butter to a separate bowl.  Take a few dough cubes and toss in melted butter and then in orange/sugar mixture.  Place sugar coated cubes into muffin cups.  Add enough cubes to fill each cup.  Repeat until all dough cubes are gone.  If you have any extra sugar mixture, just sprinkle it over the top of the muffins.  

Place in oven and bake for 25-28 minutes or until lightly browned and biscuit cubes are cooked through.  Remove from oven and loosen each monkey bread from pan.  Carefully remove to a wire rack to cool.  Combine all glaze ingredients and whisk until smooth.  Add enough orange juice to reach desired consistency.  You can either drizzle the glaze over the muffins while they are warm or when they are cooled.  Yield: 12 muffins.    

Jenn's Notes:  I like a lot of orange flavor, so I added the full amount of orange zest and I added some orange bakery emulsion to the glaze (which is like orange extract).  

Mini Monkey Bread from Scratch with Vanilla Glaze

I tried to tell myself to go on a diet :)

BUT, I kept seeing post after post of yummy desserts.  It seemed like everywhere I turned, there was yummy food staring at me.  Then, the realization sunk in that it is almost Christmas and there is NO need to worry about calories during the entire month.  Yep, I decided it is a "free month" to eat all the amazing homemade candy and cookies and anything else I can shove in my mouth.  I think you should consider it a "free month" too, stop depriving yourself.  Eat that homemade caramel and divinity and drink that eggnog!  Let's wait and worry about it until January. Deal?

You might also like my Mini Orange Monkey Bread!

 That is where these monkey breads come in, they are not "light" by any means, so you might want to save them for a special occasion.  I'm thinking Christmas morning?  They taste like delicious mini cinnamon rolls, yet they are way easier to make.  I love that you can break the monkey bread apart and have little bite-sized pieces!  You can use store-bought biscuits if you prefer, but my homemade biscuits take less than 5 minutes to make.  Your choice.  

Mini Monkey Bread from Scratch

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

2 1/2 c. all-purpose flour

1 1/2 Tbl. baking powder

3 Tbl. sugar

1/4 tsp. salt

1/2 c. unsalted butter, cold 

1 c. buttermilk (plus a little more, if needed)

Cinnamon/Sugar Coating

1 c. brown sugar

2 1/2 tsp. cinnamon 

1/2 c. unsalted butter, melted

Vanilla Glaze

1 c. powdered sugar

1 tsp. vanilla extract

1/2 - 1 Tbl. milk

Preheat oven to 350 degrees.  Combine flour, baking powder, sugar and salt; mix well.  Cut cold butter into cubes and add to flour mixture.  Using a pastry blender, cut in the cold butter until it resembles coarse crumbs.  Make a well in the center and slowly incorporate the buttermilk until just combined.  I use a fork at first and then I use my hands to finish mixing.  You might need to add an extra Tablespoon or two of buttermilk to get the dough to come together.  Try not to over mix the dough.  

Lightly flour work surface and pat dough out into a rectangle, about 1 inch thick.  Using a pizza cutter, cut dough into around 1 - 2 inch cubes.  There is no need to be exact, it really won't matter if they are uneven.  Grease a muffin tin very well.  

Combine 1 cup of brown sugar and 2 1/2 teaspoons of cinnamon in one bowl and melted butter in a separate bowl.  Take a few dough cubes and toss in melted butter and then in the cinnamon sugar mixture.  Place cinnamon sugar coated cubes into muffin cups.  Add enough cubes to fill each cup.  Repeat until all dough cubes are gone.  If you have any cinnamon sugar mixture leftover, you can sprinkle it over the monkey breads.  

Place in oven and bake for 25-28 minutes or until browned and biscuit cubes are cooked through.  Remove from oven and loosen each monkey bread from pan. Carefully remove to a wire rack to cool.  Combine all glaze ingredients and whisk until smooth.  Add enough milk to reach desired consistency.  You can either drizzle the glaze over the muffins while they are warm or when they are cooled.  Yield: 12 muffins.

Our Best Bites Cookbook Giveaway Plus Baked Oatmeal

**Giveaway is now closed**
Click HERE to see the winner!

(Image from Amazon)

Today is a Happy Day!  I recently got Our Best Bites new cookbook in the mail, but not only did I get one copy, I got two copies and I would love to share one of them with you.

This new book is a little different than their first book.  Rather than dividing it up into sections like appetizers, main dishes and desserts, they divided it up into Seasons.  Hence the name . . . Savoring the Seasons!  That way, you get a little bit of everything in each section.  I loved their first book, but a part of me wished it had more desserts.  This new cookbook is loaded with desserts.  They have also included a drool-worthy photo of EVERY SINGLE RECIPE.  Plus, they have a "Rollover Ingredients" section that includes several ingredients that are used in multiple recipes and it lists those recipes.  That way, if you buy a big thing of celery, you will have 9 other recipes to make that will help you use it up.

Today, I am going to share their Baked Oatmeal recipe with you.  It comes from the "Winter" section of the book and it made my house smell amazing while it was baking.  They described it as almost tasting like a warm oatmeal cookie, but I personally thought it tasted like banana bread.  I thought it was yummy, but I did feel kind of guilty about eating that much butter in something that wasn't a dessert.  The good news is, they did include a way to make it lower-fat and I would like to try that next time.  The recipe says it serves 6-8, but I thought, no way, it probably only serves 4.  So, I filled up a huge bowl and I ended up only finishing 1/3 of it, so yeah, it will probably serve 6-8.

 I really think your kids would love this oatmeal.  

Next thing on the list to try . . . Orange Rolls, no wait . . . S'mores Hot Chocolate . . . or maybe Peppermint Mousse Cake???

Baked Oatmeal

adapted from: Our Best Bites
(Printable Recipe) or (Printable with Picture)

3 c. rolled oats (not quick-cooking)

3/4 c. brown sugar

1 tsp. kosher salt

2 tsp. cinnamon

2 tsp. baking powder

3/4 c. raisins, dried cherries or other dried fruit

1 c. milk

1/2 c. butter, melted 

   (or 1/4 c. applesauce and 1/4 c. butter)

2 tsp. vanilla extract

2 eggs

Optional Toppings:
  chocolate chips, shredded coconut, toasted nuts, 
  honey, almond or coconut milk

Preheat oven to 350 degrees.  In a large bowl, combine the oats, brown sugar, salt, cinnamon, baking powder and dried fruit.  In a smaller bowl, mix together the milk, butter, vanilla and eggs.  Add the liquid mixture to the dry mixture and whisk to combine.  Pour into an 8x8'' or 9x9'' baking dish that has been sprayed with cooking spray.  Bake for 40 minutes or until the top is golden brown.  Serve immediately with a splash or two of warmed milk.  Serves 6-8

Jenn's Notes: I used old-fashioned rolled oats.  I omitted the dried fruit and served mine with sliced bananas, sliced almonds and a little coconut.  It is a must to serve with a little milk.  

Here are some of my other favorite Our Best Bites Recipes

World's Best Dinner Rolls

Baked Creamy Chicken Taquitos

Crock Pot French Dip Sandwiches

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