Cinnamon Roll French Toast {recipe}


We aren’t going to be with our extended families on Christmas this year, so I want to make a yummy breakfast for our family since we will be missing out on some of the traditional stuff.  This recipe is definitely a contender!  

It is super simple to make, as it uses the store-bought cinnamon rolls and frosting.  It definitely would not take long to throw together Christmas morning.  I love the nuts on it, but feel free to leave them out if you so desire…I’m sure it would be equally as delicious :)  My 5 year old gave his approval and had 2 servings of this (something he NEVER does).  Enjoy!

Cinnamon Roll French Toast

2 packages of cinnamon rolls
1/4 lb. butter
5 eggs
1/2 cup heavy whipping cream
2 teaspoons vanilla
2 teaspoons cinnamon
3/4 cup maple syrup
1 cup chopped pecans

Melt butter and spread in a 9 x 13 pan.

Separate the cinnamon rolls and cut each roll into 8 pieces.  Spread in pan.  Save the icing to use later.

Beat eggs together completely in bowl.  Then add the cream, vanilla, and cinnamon to the eggs and mix thoroughly.  Pour over the cinnamon roll pieces.

Drizzle syrup all over and Sprinkle chopped pecans on top.  (I just put pecans on half of mine) 

Bake at 375 degrees for about 22-28 minutes or until golden brown.  Let cool for about 15 minutes.

Take the metal cover off the icing and stick it in the microwave for about 15 seconds or until it is thin enough to drizzle.  Drizzle icing all over the top of the baked cinnamon rolls.

Serve with syrup if desired.


Fruity Recipes {recipe}


I know we don’t have it quite as bad as some of those in the country, but 100+ degree weather for a pregnant lady has been brutal!  Here are a couple recipes we have been enjoying the last little while to help beat the heat!

First up, a refreshing way that I enjoyed this week for lunch…a filling smoothie that is filled with yummy fruit.  Definitely hit the spot!  

Mango Lassi

2 ripe mangoes, peeled, seeded and cut into chunks
1 1/2 cups plain yogurt (didn’t have enough, so I used half peach)
1/3 cup sugar
1/2 cup milk (ooops…ran out of milk this morning, water worked well in it’s place)
6-8 frozen (or fresh) strawberries
handful of ice (or to taste)

Blend all the ingredients until smooth.

Recipe Source:  Mel’s Kitchen Cafe

The other recipe I’d love to share with you is a yummy side dish worthy of any BBQ dinner.  It’d be great alongside a burger, hot dog, steak, or rack of ribs!  The creamy mixture alone was super yummy, but adding all the fruit just made it a wonderful treat!  

I halved this recipe for my family, but the full recipe will fill a large bowl, enough for any get together you may have (maybe ;)

Creamy Berry Salad

2 instant cheesecake jello pudding mix
1 8oz cool whip
1 large carton of strawberry yogurt (The big one, 36 oz I think it is)

Mix these ingredients together and refrigerate.

Just before serving, Add:

1 sm. bag of raspberries
1 sm. bag of mixed berries (thaw the berries before adding)

OR use all fresh berries:

2 containers fresh strawberries, 1 pint blackberries, 1 pint raspberries and 2 bananas. Add more as desired.

Mix gently and serve right away!

Recipe Source: Oh Sweet Basil

Stay cool!


A Mother’s Day Brunch {recipe}


How do you celebrate Mother’s Day?  I always have liked having a yummy breakfast or brunch to celebrate the day.  I generally like more “breakfast-y” type foods for brunch, but there are foods that work for both breakfast/lunch.  Here are just 2 ideas that you could give a try for the ladies in your life!

Country Style Bacon and Corn Quiche


  • 1 cup unbleached all purpose flour
  • 3/4 cup fine-grind whole grain cornmeal
  • 1/2 teaspoon salt
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons chilled solid vegetable shortening (preferably with no trans fats), diced
  • 3 to 4 tablespoons ice water
  • 3 to 4 tablespoons Nonstick vegetable oil spray


  • 1/2 pound bacon, coarsely chopped
  • 1 1/2 cups chopped sweet onion (such as Vidalia or Maui)
  • 1 cup chopped red bell pepper
  • 1 12-ounce package frozen corn kernels (2 1/2 cups), thawed, patted dry
  • 1 1/2 cups half and half
  • 3 large eggs
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup chopped green onions
  • 1 1/2 cups (packed) coarsely grated Gruyère cheese (about 6 ounces)(Swiss cheese can be substituted here)

For Crust

  • Whisk first 3 ingredients in large bowl. Using back of fork, cut in butter and shortening until mixture resembles coarse meal. Add 3 tablespoons ice water. Toss until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry. Shape dough into disk. Wrap; chill at least 30 minutes.

  • Preheat oven to 400°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Place large piece of parchment paper on work surface. Place dough in center; cover with second sheet of parchment. Roll out dough to 12-inch round. Peel off top parchment. Using bottom parchment as aid, turn dough over into prepared pie dish. Carefully peel off remaining parchment. Fit crust into dish, sealing any tears. Fold excess dough under and crimp edges, forming highstanding rim. DO AHEAD Can be made 1 day ahead. Cover and chill.

For filling

  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 1/2 tablespoons drippings. Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add corn; sauté until very tender, about 3 minutes longer.

  • Whisk next 6 ingredients in large bowl to blend. Mix in green onions, then corn mixture. Sprinkle bacon, then cheese over bottom of crust. Pour in egg mixture.

  • Bake pie until filling is golden and just set in center, about 55 minutes. Let pie cool at least 30 minutes and up to 1 hour. Serve slightly warm.

Recipe Source:  Bon Appetit

I never think to post the basic type recipes on here, but they are definitely just as important as all the new things I make!  I really have never been one for making crepes…not sure why!  We just get in our pancake routine and have been stuck for a while.  

Basic Crepes
  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted

  • In a large mixing bowl, whisk together the flour and the eggs. 

  • Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

  • Heat a lightly oiled griddle or frying pan over medium high heat. 

  • Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

  • Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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