These are super tasty, easy to make, and are great for a quick warm breakfast before school/work!

 

Ingredients:

8 oz. cream cheese – softened

1 egg yolk

1 cup sugar

24 slices of bread – crusts removed

1 tbsp cinnamon

3 tbsp butter – melted

 

First, cut off all of the crusts on your bread.

Next, combine the cream cheese, yolk and 1/4 cup of the sugar in a bowl.  Set aside.

With a rolling pin, roll out the slices of bread to make a thin layer.

Add a thin layer of the cream cheese mixture to each slice of rolled out bread.  Coat evenly.

Once each bread slice is coated with the cheese mixture, roll them up.  Start at one corner and roll across.  Place the rolls on a baking sheet.

In a separate bowl, melt the butter.  In another, add the remaining 3/4 cup sugar and the cinnamon.

Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.

Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.

After the 2 hours is up, preheat the oven to 400 degrees.  Bake the rolls for 10 minutes.  Serve hot with some maple syrup!

These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

French Toast Roll-ups
Author:
Recipe type: Breakfast
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 oz. cream cheese - softened
  • 1 egg yolk
  • 1 cup sugar
  • 24 slices of bread - crusts removed
  • 1 tbsp cinnamon
  • 3 tbsp butter - melted
Instructions
  1. First, cut off all of the crusts on your bread.
  2. Next, combine the cream cheese, yolk and ¼ cup of the sugar in a bowl. Set aside.
  3. With a rolling pin, roll out the slices of bread to make a thin layer.
  4. Add a thin layer of the cream cheese mixture to each slice of rolled out bread. Coat evenly.
  5. Once each bread slice is coated with the cheese mixture, roll them up. Start at one corner and roll across. Place the rolls on a baking sheet.
  6. In a separate bowl, melt the butter. In another, add the remaining ¾ cup sugar and the cinnamon.
  7. Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.
  8. Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.
  9. After the 2 hours is up, preheat the oven to 400 degrees. Bake the rolls for 10 minutes. Serve hot with some maple syrup!
  10. These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

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Pizza Pockets

by Heather

in Sandwiches

I love my Pampered Chef Cut-N-Seal tool!  It is so easy to make fun, easy meals!  Here is a recipe from the Pampered Chef website for these great little pizza treats!

 

Ingredients:

12 slices pepperoni – chopped

1/4 cup shredded mozzarella cheese

2 tbsp pizza sauce

1 pkg of refrigerated pizza crust

 

First, preheat the oven to 375 degrees.  Next, chop the pepperoni.

In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix.  Set aside.

Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.

Lay out one layer of the circles on a greased cookie sheet.  Add a spoonful of the pizza mixture to each circle.

Cover each circle with another circle, lightly pinch the edges together.  Use the Cut-N-Seal to press into the two layers to seal them completely.

Bake in the oven for 10-15 minutes, or until golden brown.  Serve with a side of pizza sauce for dipping!

You can make these in bulk and freeze them.  It is best to freeze them in the uncooked state though.  So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

Pizza Pockets
Author:
Recipe type: Sandwiches
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 slices pepperoni - chopped
  • ¼ cup shredded mozzarella cheese
  • 2 tbsp pizza sauce
  • 1 pkg of refrigerated pizza crust
Instructions
  1. First, preheat the oven to 375 degrees. Next, chop the pepperoni.
  2. In a large bowl, add the chopped pepperoni, the cheese and the pizza sauce and mix. Set aside.
  3. Roll out the pizza crust dough and use your Cut-N-Seal to cut out circles.
  4. Lay out one layer of the circles on a greased cookie sheet. Add a spoonful of the pizza mixture to each circle.
  5. Cover each circle with another circle, lightly pinch the edges together. Use the Cut-N-Seal to press into the two layers to seal them completely.
  6. Bake in the oven for 10-15 minutes, or until golden brown. Serve with a side of pizza sauce for dipping!
  7. You can make these in bulk and freeze them. It is best to freeze them in the uncooked state though. So, follow the steps up until the baking and then place them in re-sealable plastic bags in the freezer to bake another day!

 

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Looking for a simple, fast cookie recipe that doesn’t require baking?  Look no further!  Perfect for a quick afternoon snack or a special treat for the kids!

 

Ingredients:

1/2 cup butter

2 cups sugar

1/2 cup milk

4 tbsp cocoa

1/2 cup peanut butter

3 1/2 cups quick oats

2 tsp vanilla

 

Add the first three ingredients to a sauce pan and bring to a boil.  Make sure to stir continuously while bringing to a boil!

Once the ingredients begin to boil, allow to boil 1 minute before adding the other ingredients.  Add the 4 remaining ingredients to the boiling mixture, and stir to mix.

Remove from heat.  Place dollops of the chocolate oat mixture on a piece of wax paper.

Allow to sit on the counter and cool before eating (or place in the refrigerator for 10  minutes to expedite the process!)  Serve with a glass of milk or a cup of coffee!

Double the recipe to have a bunch of leftovers!  These leftovers can be stored in freezer safe re-sealable plastic bags for a yummy snack another day!

 

Chocolate Oatmeal No Bake Cookies
Author:
Recipe type: Dessert
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup butter
  • 2 cups sugar
  • ½ cup milk
  • 4 tbsp cocoa
  • ½ cup peanut butter
  • 3½ cups quick oats
  • 2 tsp vanilla
Instructions
  1. Add the first three ingredients to a sauce pan and bring to a boil. Make sure to stir continuously while bringing to a boil!
  2. Once the ingredients begin to boil, allow to boil 1 minute before adding the other ingredients. Add the 4 remaining ingredients to the boiling mixture, and stir to mix.
  3. Remove from heat. Place dollops of the chocolate oat mixture on a piece of wax paper.
  4. Allow to sit on the counter and cool before eating (or place in the refrigerator for 10 minutes to expedite the process!) Serve with a glass of milk or a cup of coffee!
  5. Double the recipe to have a bunch of leftovers! These leftovers can be stored in freezer safe re-sealable plastic bags for a yummy snack another day!

 

 

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Artichokes and spinach are both rich in antioxidants, low in calories and help improve over all health.  So, indulge a little and check out this yummy scone recipe!

 

Ingredients:

3 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp garlic powder

1 stick of butter – cut into small pieces

3/4 cup of Parmesan cheese

1/2 cup artichoke hearts – chopped

1 box frozen spinach – thawed

1 cup milk

2 eggs

 

Preheat oven to 400 degrees.  Next, combine all the dry ingredients together.

Cut up the butter into small pieces and add to the dry ingredients.

Add the Parmesan cheese.

Add thawed out spinach and chop up the artichoke hearts.

Add the artichokes to the mix and stir up.

In a separate bowl, whisk together the milk and 1 egg.

Pour the milk mixture into the spinach mix.

Using a fork, mix up the ingredients together to form a thick dough.  You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.  It should look like this when combined:

Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.

Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking.  Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.

 

Bake for approximately 15 minutes, or until they become golden brown on top.  Remove and serve hot!

Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

Spinach Artichoke Scones
Author:
Recipe type: Bread
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 stick of butter - cut into small pieces
  • ¾ cup of Parmesan cheese
  • ½ cup artichoke hearts - chopped
  • 1 box frozen spinach - thawed
  • 1 cup milk
  • 2 eggs
Instructions
  1. Preheat oven to 400 degrees. Next, combine all the dry ingredients together.
  2. Cut up the butter into small pieces and add to the dry ingredients.
  3. Add the Parmesan cheese.
  4. Add thawed out spinach and chop up the artichoke hearts.
  5. Add the artichokes to the mix and stir up.
  6. In a separate bowl, whisk together the milk and 1 egg.
  7. Pour the milk mixture into the spinach mix.
  8. Using a fork, mix up the ingredients together to form a thick dough. You may have to wet your hands (to prevent sticking) and kneed the dough a little bit to help mix it all together.
  9. Wet your hands again and pull off sections of the dough to form smaller wedges for the scones.
  10. Place wedges on a baking pan that has been sprayed with cooking spray to prevent sticking. Beat the remaining egg in a separate bowl and brush it on to the tops of the wedges before baking.
  11. Bake for approximately 15 minutes, or until they become golden brown on top. Remove and serve hot!
  12. Leftover scones can be stored in the freezer in resealable freezer bags for a yummy snack or side dish to another meal!

 

 

 

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Slow Cooker Basil Parmesan Chicken Pasta

This very easy recipe makes a great flavorful dinner for the whole family one night, and more than enough to freeze and have for dinner another evening as well!   Ingredients: 2 lbs. boneless, skinless chicken breasts 2 tbsp. butter – cut into slices 1 can – 18 oz of Progresso Recipe Starters “Creamy Parmesan […]

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