As always another Tuesday has rolled around and it's time for this week's recipe.
WAIT. I've gotta stop cause this is all wrong. We're not doing one recipe...we're actually doing two this week. Yep, you heard right two recipes. Count them one & two. It has yet to be done and get this for a topper the second dish is a dessert.
WHAT?! Are we nuts? Well, maybe a bit ;D.
Phew, I felt better laying out this week's agenda lol. Now, this week was yours truly's pick and I decided to stir this place up.
I was on the hunt for something fresh and new. Something we had never done before. Something...to give it a new spice cause kiddies like I always say "Who doesn't love some spice" then it dawned on me how about breakfast for dinner? Now, I'm not talking the standard eggs and toast. I'm talking something yummy and creative. That's when this little ditty came across my screen:
(click on names and it'll take you to the Pilsbury website where the actual recipe is located)
Breakfast Casserole
Prep Time: 30 Min
Total Time: 1 Hr
Makes: 15 - 20 servings, depends on how you cut the squares
INGREDIENTS
2 cans of Pillsbury crescent rolls
12 eggs
Small bag of tater tots
Breakfast meat - can be bacon, ground sausage or pre cooked ham
Cheddar cheese shredded - 3 cups
DIRECTIONS
1: Preheat oven to the temperature that is on the can of the crescent rolls.
2: Grease a 13 x 9 pan
3: Open 1 can of crescent rolls. Spread them out & press into bottom of pan
4: Cook the tater tots in the oven.
5: Cook meat in big skillet. See additional tips below for meat
6: After the tater tots are done, crumble them up in the skillet with the cooked meat. Stir together
7: Crack all the eggs in a bowl and stir the eggs till combined, Season the eggs with salt and pepper.
8: Pour the eggs into the skillet with the meat and tater tots. Stir all together and cook.
9: You will know when it is cooking when you start seeing the eggs scramble up into the meat mixture.
10: Once the meat mixture is cooked, place half the mixture in the 13 x 9 on top of crescent rolls.
11: Spread meat mixture evenly over crescent rolls
12: Sprinkle 1 1/2 cups of cheese on top of meat mixture.
13: Put remaining meat mixture on top of cheese & spread evenly.
14: Sprinkle rest of sprinkled cheese (1 1/2 cups) on top of mixture.
15: Open second can of crescent rolls and spread out on counter to lay evenly on top of cheese.
16: You want the top to be covered with pressed out crescent rolls.
17: Then bake in the oven till the crescent rolls on top are golden brown. Takes like 20 - 30 mins.
18: Once done, take out of oven and cut into squares and enjoy!
This was pretty damn good and mega filling. Everyone seemed pleased with it and I know I was. So we encourage you try this one out with your family. It's something fun to do every once in a while also it beats the hell out of eggs and toast. Although, eggs and toast are quite yummy. No hate mail please I am a fan of the bread and chicken variety.
Now onto dessert. I wanted something simple and along the same lines as the breakfast bragged about above. So I came across something called "Monkey Bread" now before you curse our blog, think we hate animals, and decide you want to give PETA a ring no actual monkey's were harmed in the making of this dessert. We love monkey's. Hey, they gave us a band and that adorable monkey who followed John Stamos around on Full House (If you haven't seen it, it's out on DVD. GO NOW. lol) so for us monkey's are kinda cool. So in honor of our furry friends we dabbled in this delish dessert and here's how you make it:
Grands!® Monkey Bread
Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings
1/2 cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1/2 cup chopped walnuts, if desired
1/2 cup raisins, if desired
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted
DIRECTIONS
1: Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2: Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3: In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4: Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
SMASH HIT! This bread was yummy and sweet but not overly sweet. Our tummies were pretty happy all the way around tonight.
Tid Bits:
*Egg beaters instead of real eggs
*We suggest making the tater tots earlier and let them cool while cooking the breakfast meat. It just worked easier for us and it may for you too.
Ma's Spot: This recipe brings back memories when Dinah was little she loved breakfast for dinner. She loved pancakes and cheese omelets and biscuits with lots of butter I wish I would've known this recipe back then it would've been alot easier. So try this recipe and see how your kids enjoy breakfast for dinner. I think the next time I make this recipe I will go ahead and put the raw whisked eggs over the tater tots and sausage to make it like a quiche. I found it difficult to scramble in the eggs with the meat and tater tots. The monkey bread I enjoyed alot. The next time I make it I will cut down on the butter because it makes the bread too soggy for my taste.
That's it peeps for this Tuesday evening. Next week is Ma's pick and I've heard it's quite yummy. Wanna know what it is? Meet us back here next Tuesday. Have a good week guys!
Spoons & Spatula's
~Dinah & Ma
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