GARLIC PARMESAN PULL APART BREAD

Tantalize your taste buds.....

1 can of refrigerated Grands biscuits
1/2 stick of butter
3 cloves of garlic, minced...
1/2 cup grated Parmesan cheese
1 tsp Italian Seasoning

Preheat the oven to 350 degrees. Throw the cold 1/2 stick of butter in a bundt pan and let it melt in the preheating oven.

While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.

Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.

Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy

 

Purchase our amazing Stoneware bundt pan at www.4dreaminteriors.com
 

 

Breakfast Cheese Danish

Ingredients:

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Directions:
Preheat oven to 350* degrees and grease a 13 X 9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown.

Overnight Blueberry French Toast

Ingredients:
1 loaf day old french bread
12 oz. cream cheese* ( I use fat free)

1/4 C powdered sugar
1 1/2 t vanilla, divided
2 C fresh or frozen blueberries (thawing not necessary)
Zest of 1 lemon**
10 large eggs
2 C milk
5 T granulated sugar, divided

Blueberry Syrup:
3/4 cup granulated sugar
1 1/2 Tbsp cornstarch (use 2 Tbsp for thicker syrup)
3/4 cup cold water
1 1/2 Tbsp fresh lemon juice
1 1/2 cups fresh or frozen blueberries (thawing not necessary)

Directions:Cut bread into 1-inch slices then cut each slice into 1-inch cubes.  Spread half of the bread cubes into an even layer in a buttered 13 x 9 casserole dish, set aside remaining bread cubes.
In a small bowl, using an electric hand mixer, blend together cream cheese, powdered sugar and 1/2 tsp vanilla. In a separate bowl stir together lemon zest and 1 Tbsp sugar. Using a rubber spatula and a clean fingertip, spread cream cheese mixture over bread cube layer in baking dish. Sprinkle blueberries over cream cheese layer then sprinkle lemon zest mixture evenly over blueberry layer. Spread remaining bread cubes into an even layer over top of blueberries.
In a blender, blend together eggs, milk, remaining 1/4 cup sugar and remaining 1 tsp vanilla on low speed until well blended, about 10 seconds. Slowly pour mixture evenly over top of bread cubes in baking dish. Cover with plastic wrap and refrigerate 8 hours or overnight.
The following morning, remove from refrigerator and allow to rest at room temperature for 30 minutes. During the last 10 minutes of "resting", preheat oven to 350.
Remove plastic wrap and cover baking dish with aluminium foil and bake for 30 minutes, then remove foil and continue to bake 25 - 35 minutes, until golden brown (if it is becoming too golden brown but isn't cooked through then you can cover with foil again during the last few minutes of baking). Allow to rest 5 minutes, then cut into servings and serve warm topped with blueberry syrup and sweetened whipped cream or cool whip if desired.
*You may need to thin out the cream cheese mixture with 1 to 2 T milk to make it a more spreadable consistency.
**After zesting lemon, reserve it in a Ziploc bag to juice the following morning for use in the blueberry syrup.
 

For the blueberry syrup:
In a medium saucepan, whisk together granulated sugar and cornstarch. Stir in cold water and lemon juice. Mix in blueberries. Bring mixture to a boil over medium-high heat, stirring constantly. Once mixture reaches a boil, reduce heat slightly and allow to gently boil for 2 - 3 minutes until thickened and blueberries have burst, while stirring constantly. Allow to cool slightly before serving.

How to Make Resurrection Rolls, aka "Empty Tomb" Rolls

This is a fun way to teach your kids about the true meaning of Easter this year? Making resurrection rolls is super easy, and they're really yummy! I'm going to give you the recipe for resurrection rolls, and step by step directions on how to use them to teach your kids about the Easter story!

 

Ingredients Needed to make Resurrection Rolls:

·   Canned Crescent Rolls

·   Small bowl of melted butter

·   Small bowl of Cinnamon/Sugar Mixture

·   Large Marshmallows

 

These are something you make with your child, because they're a fun Easter lesson activity. Before beginning, melt your butter, preheat your oven to the temperature on your crescent roll can, and cover your pan in parchment paper or aluminum foil, because the melted marshmallows can get messy!

 

 

Give each child a marshmallow, and tell them it represents Jesus. Have them dip it into the melted butter, and then roll it in the cinnamon sugar. These represent the oil and spices used to prepare Jesus' body for burial.

 

 

Now give each child a crescent roll, and have them wrap up the marshmallow tightly, pinching it closed as much as possible. The roll represents the linen cloths that Jesus' body was wrapped in.

 

 

Place your rolls into the oven, which symbolizes the tomb. Bake according to package directions, and pretend it has been 3 days! ;-)

 

 

While the resurrection rolls baked, the marshmallow melted away, leaving an "empty tomb". Isn't that cool?! Jesus has risen! Alleluia, Alleluia! :-)

 

 

These are super easy to put together! They are really yummy and sweet- very similar to cinnamon rolls. We like to eat them for breakfast on Easter morning. They also work well as a religious Easter snack for later in the day. Have fun teaching your kids the true meaning of Easter! God bless! :-)

Mexican Cornbread

Ingredients:
2 Cups cornmeal
1/4 cup sugar
2/3 cup oil
3 eggs

1 small onion (diced)
15 oz. can creamed corn
1 cup buttermilk
1 cup shredded cheese
1 small bell pepper (diced)
1 to 5 jalepeno's (as desired)

Directions:

Mix all together and bake at 350 for 45 minutes

Cheese and Onion Bread Casserole

Ingredients:

4 eggs
3 cups milk
¼ tsp ground nutmeg
1 loaf FRENCH bread cubed (about 8 cups)
3 very large onions sliced
2 tblsp olive oil
½ tsp sugar
½ tsp salt
¼ tsp pepper
2 cups shredded Cheddar Cheese

Directions:
Whisk eggs, milk, nutmeg in large bowl.  Add bread cubes and allow to soak about 30 minutes
Heat oil in skillet, Add onions sugar, salt pepper. Cook over medium to low heat until onion is very tender about 15 minutes.  Place ½ of bread mixture in bean pot. Top with half the onion. Repeat. Top with cheese.  Bake at 350 for approximately 45 minutes with bean pot covered. Will puff and brown. Check in the last few minutes if not brown enough remove bean pot lid. Let cool slightly before serving.

Buttermilk Cornbread

Ingredients:
1 ½ cups corn meal
½ cup all-purpose flour
1 ½ cups buttermilk
¼ cup Vegetable oil
2 teaspoons baking powder
1 teaspoon sugar
1 teastpoon salt
½ teaspoon baking soda
2 eggs

Directions:
Mix together in bean pot. Place in 350 degree oven for 30 minutes