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Christmas Share with us your family's traditional favorites, what gifts you'll be making from your kitchen, and any other goodies you love this time of year!

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Old 12-19-2004, 01:14 PM
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Great Holiday Make-Ahead Breakfast Favorites

Great Holiday Make-Ahead Breakfast Favorites
by Leslie Sausage


Tired of cold cereal or cheese toast for your holiday breakfast? Do you starve yourself on holiday mornings waiting on the "big" meal?

Try one of these favorite make-ahead casseroles for your next holiday breakfast! The first two are sweet, the apple cobbler is made in the crockpot and uses granola, and the last one makes a very hearty "meat and potato" casserole.





Make-Ahead: French Toast Bundt Pan Breakfast

This is a cross between coffee cake and cinnamon rolls!

12 (very cold) unbaked dinner rolls
2 eggs
1/3-cup liquid hazelnut coffee creamer
1/4-cup pancake syrup or honey
3-tablespoon butter, melted
2-tablespoon sugar
1/2-tablespoon ground cinnamon
1/2-tablespoon vanilla extract
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Buy frozen rolls or make the rolls yourself, but this works best if the dough is still very chilled from the freezer/refrigerator before the dough starts rising.

Cut rolls in fourths. Combine the other ingredients in a bowl. Dip rolls in mixture and place in Bundt pan which has been sprayed with non-stick spray. Pour remaining mixture over rolls.

For make-ahead, cover with plastic wrap and refrigerate at this time.

When ready to prepare, loosen cover and let rise at room temperature until rolls
rise to the top of the pan.

Bake at 350F for 35 minutes. Invert onto a serving platter. Drizzle with
syrup and powdered sugar. Slice and serve with additional syrup.

~*~




Easy: French Toast Casserole

Everything could be mixed the night before and then poured over the French bread in the morning before baking.

1 loaf French bread
6 eggs
3 cups milk
1/3-cup sugar
2 teaspoons vanilla extract

Spray a 13x9 pan with Pam. Tear up the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread Bake at 375F for 45 minutes. Dust with powdered sugar. Serve with syrup.

~*~




Make-Ahead: Crockpot Breakfast Apple Cobbler

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

~*~




Make Ahead: Farmer's Breakfast Casserole

3 cups frozen shredded hash browns, 24 oz. bag
3/4 cups Monterey jack cheese, shredded
3/4 cups Cheddar cheese, shredded
1/3-cup mild salsa
1 cup Ham, or Canadian-style bacon, diced
1/2 cup Green onions, sliced
4 Eggs, beaten
12 oz Evaporated milk, canned
1/4-teaspoon black pepper
1/8-teaspoon salt

Make Ahead (day before)
Grease a 2-quart square-baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheeses, ham, salsa and green onions. Combine the eggs, milk, pepper, and salt and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake, uncovered at 350F for 40 to 45 or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Optional, add extra shredded cheese to the top during the last 15 minutes of baking. Serves 6.




printed from MomsMenu.com
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Old 10-30-2005, 10:08 AM
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Strawberry cups

Strawberry cups


1 cup water
1 (4-serving size) package sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon sugar substitute (recommended: Splenda)
6 fresh strawberries, optional, for garnish
6 mint leaves, optional, for garnish


Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.



Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour. With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.
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Old 12-03-2015, 02:36 PM
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