Slow Cooker Cinnamon Rolls

(Crock Pot recipe) - Makes 10

Dough:
1 cup + 2 Tblsp. warm whole milk (120 F)
2 tsp. honey
1 (0.25 oz.) pkg. instant dry yeast
3-1/4 cups all-purpose flour
1/4 cup sugar
1/2 tsp. kosher salt
6 Tblsp. unsalted butter, melted and cooled
1 large egg, lightly beaten

Filling:
6 Tblsp. unsalted butter, softened
1/3 cup firmly packed light brown sugar
1-1/2 Tblsp. ground cinnamon
1/4 tsp. ground nutmeg

Glaze:
1/2 (8-oz.) pkg. cream cheese, softened
2-1/2 cups confectioners' sugar, sifted
2 Tblsp. heavy whipping cream
1/2 tsp. vanilla extract

Spray a 5- to 6-quart slow cooker with cooking spray.  Line slow cooker with parchment paper, trimming edges of paper just below the rim.  Spray parchment with cooking spray.

For dough:  In the bowl of a stand mixer fitted with the whisk attachment, place warm milk and honey.  Gently stir in yeast, and let stand for 5 minutes.

In a medium bowl, whisk together flour, sugar, and salt.  With mixer on low speed, gradually add flour mixture to milk mixture, beating just until combined.  Add melted butter and egg; beat just until a dough forms.  Switch to the dough hook attachment; beat at medium speed until dough is smooth and elastic, 5 to 7 minutes.

For filling:  On a lightly floured surface, roll dough into a 15" x 9" rectangle.  Spread butter onto dough.  In a small bowl, stir together brown sugar, cinnamon, and nutmeg.  Spring sugar mixture over butter.  Starting with one long side, roll dough into a log; pinch seam to seal.  Slice into 12 rolls.  Place rolls in slow cooker.

Cover and cook on high for 2 hours.  Using the parchment as handles, carefully lift cooked cinnamon rolls from slow cooker insert.

For glaze:  In a large bowl, beat cream cheese with a mixer at medium-high speed until creamy.  Gradually add confectioners' sugar, beating until smooth.  Add cream and vanilla, beating just until combined.  Drizzle glaze over rolls.

Source:  Taste of the South Magazine
Photo Credit:  Taste of the South Magazine

Christmas Morning Casserole

7 eggs
1/4 c. milk
1 can (16 oz.) refrigerated flaky biscuits, cut in 1-1/2" pieces
1-1/2 c. shredded sharp cheddar cheese
4 green onions, chopped
6 - 8 slices bacon, cooked, drained, cut/broken in 1" pieces

Preheat oven to 350 F.  Lightly grease a 9" x 13" baking pan.

In a large bowl, beat together the eggs and milk; gently fold in the biscuit pieces, cheese, onion, and bacon pieces until evenly coated.  Pour mixture into prepared baking pan.

Bake for 25 to 30 minutes, or until eggs are firmly set and biscuits are puffy and golden.

Serves 12.


Source:  www.sugardishme.com
Photo Credit:  www.sugardishme.com

Crock Pot Cinnamon Roll Casserole

2 cans (12-oz. ea.) refrigerated cinnamon rolls, cut into quarters, icing packets reserved
4 eggs
1/2 c. heavy whipping cream
4 Tblsp. maple syrup
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg

Place a layer of cinnamon rolls at bottom of GREASED crock pot.

Beat eggs in small bowl.

Mix cream, syrup, vanilla, and spices until blended well; add to the eggs and combine.  Pour entire mixture evenly over the cinnamon rolls in the crock pot.

Spread remaining cinnamon roll pieces over the other rolls in the crock pot.  Squeeze one packet of icing randomly over all of the cinnamon rolls.

Cover and cook on low for 2 hours or until sides are golden and rolls are set.

Drizzle remaining icing packet over cinnamon rolls.  Serve warm.

Serves 6-8

Recipe from wishesndishes.com
Photo credits:  wishesndishes.com

French Toast Bake

A great idea for Christmas morning breakfast!  I've changed up the original recipe a bit, but still give credit to the person who originally posted it, Deb Fowler Nicholson (https://www.facebook.com/deb.nicholson).  It's delicious and super easy!

1/2 cup (1 stick) butter, melted
1 cup brown sugar
1 loaf Texas-style thick-sliced bread
4 eggs
1 1/2 cups milk
1 tsp. vanilla
powdered sugar, for sprinkling
cinnamon, for sprinkling

Mix brown sugar into melted butter; pour into bottom of 9" x 13" baking pan and spread around evenly.

Place bread slices in baking pan in a single layer; cut as needed to fit.

Beat eggs, milk, and vanilla together.  Spoon 1/2 of egg mixture over bread slices; sprinkle with powdered sugar and cinnamon.

Add another single layer of bread slices on top of the first; cover with remaining egg mixture.  Cover and chill overnight.

In the morning:

Preheat oven to 350 F.

Bake covered for 30 minutes.  Remove cover and bake an additional 15 minutes.  Sprinkle with more powdered sugar and cinnamon. Serve with warm maple syrup.

From the kitchen of Deb Fowler Nicholson.
Photo credits:  Deb Fowler Nicholson

Mountain Man Breakfast (Dutch Oven)

An absolute MUST for every camping trip we go on!

1 lb. bacon, cut into 1" pieces
1 lb. breakfast sausage
1 medium onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 lb. bag frozen hashbrowns
24 eggs, beaten
salt and pepper to taste
1 lb. grated cheddar cheese
1 can refrigerated biscuits

Heat a 12" dutch oven using 18 - 20 briquettes on bottom until hot.  Brown bacon until lightly browned. Add sausage and continue cooking until both meats are nicely browned.  Add onion, garlic and bell pepper; cook until onions are translucent.  Add hashbrowns over meat mixture; spread evenly and season with salt and pepper. 

Cover and bake using 8 briquettes on top and 10 - 12 briquettes on bottom until potatoes are cooked but still firm.

Pour eggs over hasbrowns and season again with salt and pepper.  Sprinkle half of cheese over eggs.  Cover and bake until eggs start to set. 

Arrange biscuits over eggs and sprinkle with remaining cheese.  Cover and bake until biscuits are golden brown and eggs are completely set.

Serve with salsa and/or country gravy.

Serves 8 - 10

Photo credits:  www.thekitchenwitchblog.com

Fat 'n' Fluffy Waffles

3 cups flour
4 1/2 tsp. baking powder
1 1/2 tsp. salt
3 tblsp. sugar
3 eggs, separated
2 1/4 cups milk
1/2 cup plus 1 tblsp. shortening, melted

Preheat waffle iron.

Mix together first 4 ingredients in large bowl; set aside.

Beat egg yolks in medium bowl; add milk and melted shortening.  Pour egg mixture into flour mixture and stir ONLY until moistened.

Beat egg whites in medium bowl until stiff, but not dry; fold carefully into batter.  DO NOT overmix!

Grease hot waffle iron.  Pour batter to 1" from edge and bake 4-5 minutes or until cooked through.

Fabulous French Toast Batter

2 eggs
3/4 cup milk
3/4 cup pancake mix
1/2 tsp vanilla
1 tblsp. sugar
1 tsp. cinnamon

Combine and use for bread dipping.

NOTE: Texas-style toast (bread) works best for french toast.