​This is an amazing recipe stocked with an amazing and unlikely ingredient.  I make these on Sunday morning for a special breakfast before jetting off to church.  In fact, if I place everything in my bread maker when I rise, it will be ready in less than an hour and a half.  I can roll these out quickly, cut, and pop them in the oven.  The fresh baked smell makes everyone wake with a smile.  

Not a big expense here either, you can freeze leftovers for the busy week mornings ahead.  You can get that instant pudding mix at Aldi for only 59 cents.  

Dough

1 pkg. yeast
1 tab. sugar
1/4 cup water
1 cup milk
1/3 cup instant pudding mix
1 egg
1/4 cup margarine or butter, melted
1 tsp. salt
3 to 3 1/2 cups flour
****touch bread dough in machine to make sure it is just a tad sticky before closing the lid

Filling
3/4 cup sugar
1 tbsp. cinnamon
1/4 cup margarine or butter, melted

Frosting
1 1/2 cups powdered sugar
1/2 cup butter or margarine, softened
2 tsp. vanilla extract
1 tsp. water

Place all dough ingredients in bread maker. Set on dough setting.  Allow to rotate checking stickiness of dough. I begin by placing 3 cups of flour and then gradually add more as the blades whirl ensuring the dough has a bit of a sticky, exterior. 

Mix cinnamon and sugar in a bowl. Divide dough in 1/2.  Roll each out into a 18 x 10 inch rectangle.  Spread with 1/2 butter then 1/2 the filling mixture. 

Place on a greased 13 x 9" pan.  Cover with a towel and let rise about 45 mins. until doubled.

Place in a 350 degree oven and bake 20 - 25 minutes or until slightly golden.  Take out rolls. 

Mix frosting ingredients in bowl.  Spread over warm rolls.  Wow, these are precious!

Although many conjure up thoughts of the South, grits are actually Native American origin. Mainly regarded as a breakfast fare, grits consist of coarsely ground corn, or sometimes alkali-treated corn (hominy).

Here's a super easy treat to make as a hearty side dish or for a creamy breakfast. Any way you cook'em this dish is going to become a favorite. 
Give it a try this weekend.

2 cups  milk
1 cup chicken broth
1 cup water
1 teaspoon salt
1 cup uncooked old-fashioned grits
2 to 3 cups shredded sharp cheddar or Monterey Jack cheese
Salt and pepper to taste

Combine milk, broth and water in a large saucepan; bring to a boil. Add salt.

Whisk in grits; reduce heat to low. Cook, stirring frequently, until creamy, 15-20 minutes.
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Stir in cheese until melted. Season with pepper and additional salt to taste. 

Here's a wonderful birthday breakfast that doesn't require a lot of funds to prepare.  You can slip this one in your bread maker for an easy treat. 

Imagine your loved one's surprise when they wake up to this warm, delicious treat on their special day.  Those light, fluffy pillowy layers just melt in your mouth accompanied by the light drizzle of caramel topping.

Whipping cream can be had at Aldi's for only $1.49.

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup heavy whipping cream, warmed (110° to 115°)
1/2 cup sugar
1/2 teaspoon sea salt
3 to 4 cups all-purpose flour
1 large egg, beaten
3 tablespoons butter, melted

FILLING:
1/4 cup butter, softened
1/4 cup sugar
1 tablespoon ground cinnamon

TOPPING:
1 cup sugar
2 tablespoons water
6 tablespoons butter
1/2 cup heavy whipping cream

Dissolve yeast in warm water and cream until foamy. In another bowl, combine sugar and salt; add 3 cups flour, yeast mixture, egg and melted butter. Stir until moistened. Add enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover with plastic wrap; let rise in a warm place until doubled, about 30 minutes.

Punch down dough. Turn onto a lightly floured surface; roll into a 15x12-in. rectangle. Spread softened butter over dough. Sprinkle with sugar and cinnamon. Using a pizza cutter, cut into 2-in. wide strips. Roll up one strip and place in the center of a greased 9-in. deep dish pie plate; wrap remaining strips around center to form one giant roll. Cover with greased plastic wrap; let rise until doubled, about 1 hour. Meanwhile, preheat oven to 350°.

Bake until golden brown, 30-40 minutes. If dough starts browning too quickly, cover lightly with foil. Cool on a wire rack.
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To prepare topping, combine sugar and water in a small saucepan; cook over medium heat until it turns light amber. Add butter, stirring vigorously. Remove from heat; add cream while continuing to stir vigorously. Cool slightly. Pour 3/4 cup sauce over warm roll. Serve with remaining sauce.

Short on cash for Mother's Day?  Why not surprise Mom with breakfast in bed?  

"But Mom doesn't live with me!" you wail.

She doesn't have to!  Why not make sure she's at home tomorrow.  Get up early, drive over and produce this delicious breakfast.  Grab some fruit and some wonderful bread and you're set!

Serve it in bed and allow just the two of you to reminisce, enjoying each other's company for awhile.  Trust me, this will be treasured for some time despite your financial woes! In fact, you'll make one of the best memories that a trip out to breakfast won't compare.



1/4 cup thinly sliced red onion
1 tablespoon olive oil
1 large Yukon Gold potato, peeled and thinly sliced
6 eggs
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
2 tablespoons shredded cheddar cheese

In an 8-in. ovenproof skillet, saute onion in oil until tender. Using a slotted spoon, remove onion and keep warm. Arrange potato in a single layer over bottom of pan.

In a small bowl, whisk the eggs, seasonings and onion; pour over potatoes. Cover and cook for 4-6 minutes or until nearly set.
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Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Sprinkle with cheese. Let stand for 5 minutes. Cut into wedges. 

At times there's an eclectic collection in the monthly food pantry bag.  We live near several bakeries that donate bagels regularly.  It is not uncommon to receive several bags of various types of bagels in any given month.  

For some reason there must have been an overstock of bacon, and I've several packages of those in my freezer too.  What a nice combination to make a breakfast sandwich! These freeze well, so you can make many in advanced and place them in Ziploc bags for future use.


4  bagels, split and toasted
1/2 cup favorite cream cheese spread (optional)
1/2 cup sliced pimiento-stuffed olives (optional)
8 bacon strips, halved
4 large eggs
4 slices Muenster cheese or American cheese

Spread each bagel half with cheese spread. Place olives on bagel bottoms; set aside. (If using) You may also spread with margarine.  

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Heat drippings over medium-hot heat. Add eggs; reduce heat to low. Fry until white is completely set and yolk begins to thicken but is not hard.

Place an egg on each bagel bottom. Layer with cheese, bacon and bagel tops.

How about serving a bit of history this Valentine's Day? A whig or wig is a wedge shaped cake.  It was once well known for a kind of bun or small cake made with fine flour.  This ancient English bread was changed on our shores becoming round.  The English had already embellished the bun with spices, seeds, or dried fruit.     

The colonial citizens often powedered their hair or wore wigs.  Professional hairdressers fashioned towering headdresses for the the elegant ladies.  Elaborate powdered hairstyles took hours to concoct, so women often let one "dressing" last a month or so.  A "wig pick" was necessary to dig for head lice, fleas, and other vermin living in your hair. Believe it or not, there was a special wire cage that was worn at night to keep mice and rats out.            

2 cups milk
1 cup margarine
1 cup sugar
6 eggs
flour
1 packet of yeast
1/3 c. warm water
1/2 tsp. cinnamon
1/4 tsp. allspice
1 tsp. salt.

Scald milk and add butter, sugar, salt.  When cooled to slightly warm, add yeast that has been dissolved in warm water.  Beat eggs until light and add them to the milk and spices. Add enough flour to make a stiff dough.

Knead well and set to rise overnight in a covered bowl.  In the morning roll out on a floured board to 3/4 inch thickness in a round shape.  Let rise in warm place for two hours.

Bake at 350 for 20 - 30 minutes or until brown.  

There are days that the amount of bread in my food pantry bag clearly crosses the line.  In fact, it will fill my freezer so heartily that there is room for nothing else.  Often, since most of the bread is day old, I wonder what use I could put it to.  

Here is a delightful recipe dating back to Colonial America for a custard or creme as they were once called.  During the 1600's these types of sides were filling the pioneer stomachs.  We now think of baked (or hard) custard and boiled (or soft) custard as dessert.  Prior to the 18th century custards were served as part of the second of the two main courses of the meal.

3 eggs
2 cups soft bread crumbs (place bread in blender or food processor)
3 cups milk
1/2 cup sugar
1/4 tsp. salt
1/4 cup margarine, melted
1/2 tsp. nutmeg
1 tsp. vanilla

Bring first 5 ingredients to a slight boil.  Add other ingredients.  Pour into a greased 1 1/2 quart casserole dish and bake at 350 degrees for 30 minutes or until custard is set.  Chill. 

I have two things often left over in my refrigerator.  One is chicken from a roasted chicken made from a previous fare, and the other is a small packet of taco sauce from a taco kit.  For some reason the kids just don't like the extra sauce that accompanies the boxed meal.  

If you have no left over chicken, I dole out two frozen chicken breasts readily available in my freezer.  Either way, this economical meal usually produces leftovers that can be frozen and heated for upcoming snacks, or even a rushed breakfast on the go.  

The other night I paired this as a main meal and made some Fried Cabbage on the side. The results may be unusual but definitely delicious!

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 can (14-3/4 ounces) cream-style corn
2 large eggs, lightly beaten
1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided
1-1/2 cups chopped cooked chicken breast
3/4 cup red taco sauce
Preheat oven to 400°. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese. In another bowl, toss chicken with enchilada sauce.

Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.
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Bake 13-15 minutes or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. 

Enjoying your Labor Day off?  Thinking of all the things that need tending when the week begins tomorrow?  I know one of my first thoughts is how can I provide those morning meals in a hurry?

The answer is prepackaged items.  I'm not talking about the freezer aisle where precious money is wasted.  Not to mention all the by products and fillers that go into this wasteland.  

The key is to prepare a few things over the weekend, pop them into your freezer, and with a touch of the microwave breakfast is served!


2 eggs
3 cups pancake mix
1 cup milk
3 tablespoons vegetable oil
1 package (4 ounces) shredded Cheddar cheese (1 cup)
3/4 cup chopped fully cooked ham (1/4 pound)


Heat oven to 400°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using paper muffin liners.)

2 Beat eggs slightly in medium bowl with fork. Stir in pancake mix, milk, and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cup cheese evenly over tops of muffins.

3 Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and freeze any remaining muffins.

I do hope, despite the strings of a limited budget, that you'll take some time this summer for a bit of a vacation for your family. Camping is versatile, thrifty, and tons of fun!

The key to making sure you enjoy the vacation too is to ensure you have everything prepacked and organized so that you'll be ensured some down time too.  

I love hot pancakes in the morning when camping, but I have found they taste even better when the work is done for me.  Before I leave I whip up a recipe of my homemade buttermilk pancakes and put it in a gallon-size Ziploc bag to freeze overnight.  I like to freeze it flat so I can pack it easily in my cooler.  By the time you need it, the batter is thawed and ready to use.  Bunch the batter in the corner, cut the pointed end and you have a dispenser for perfectly formed pancakes, too!  Throw some syrup on those pancakes and the meal is done for you!

Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 egg, beaten
1 1/2 cups buttermilk (or 1/4 cup yogurt mixed with 1 1/4 cups milk)
1 Tbsp. melted butter
1 teaspoon sugar

Method:
Stir together the flour, baking soda, baking powder,and salt. 

Mix the egg with the buttermilk and add to the flour mixture, stirring only until well combined but still a bit lumpy.  Add the melted butter and sugar until combined.  If the batter is a little thick use the back of  a measuring cup to spread the batter out a little bit. I use 1/4 cup of batter per pancake, but if you want bigger ones just use a bit more. Heat your griddle to somewhere between 325 degrees and 350 degre