1/2 cup butter, milted
1/2 cup sugar
1 orange peel, grated
12-18 frozen Rhodes rolls
Combine melted butter, sugar, and grated orange peel. Dip rolls in butter mixture and place in muffin tin. Allow to raise 3 hours. Bake at 350 degrees until lightly browned.
Glaze:
1 cup powdered sugar
2 tbsp. butter, softened
2 tbsp. orange juice
Combine ingredients and frost warm rolls.
Sunday, September 19, 2010
Breakfast Sandwich
4 breakfast sausage patties
8 whole eggs
1/4 cup half and half
1 Tbsp. butter or Pam spray
4 English Muffins
4 slices cheddar cheese
4 Tbsp. Mayonnaise
Cook the sausage according to package directions, set aside. Whisk the eggs with half and half, and season to taste. Melt the butter in a large skillet over medium heat. Add the egg mixture to a pan, and scramble until just cooked through.
Toast the English muffins, then spread each side with mayonnaise. Build each sandwich with the bottom muffin, and top with 1 slice of cheese, 1 sausage patty, 1/4 of the egg mixture, place the other half of the muffin on top.
Serves 4
8 whole eggs
1/4 cup half and half
1 Tbsp. butter or Pam spray
4 English Muffins
4 slices cheddar cheese
4 Tbsp. Mayonnaise
Cook the sausage according to package directions, set aside. Whisk the eggs with half and half, and season to taste. Melt the butter in a large skillet over medium heat. Add the egg mixture to a pan, and scramble until just cooked through.
Toast the English muffins, then spread each side with mayonnaise. Build each sandwich with the bottom muffin, and top with 1 slice of cheese, 1 sausage patty, 1/4 of the egg mixture, place the other half of the muffin on top.
Serves 4
Mediterranean Omelette
3 eggs
2 Tbsp. half and half
Salt, pepper, and Lawry's Lemon Pepper Seasoning; to taste
1 Tbsp. butter 1 garlic clove, minced
2 button mushrooms, chopped
2 Tbsp. green onions, chopped
1/4 cup spinach
2 Tbsp. feta cheese
2 basil leaves, chopped
Cooking spray
Whisk eggs with the half and half, salt, pepper, and Lawry's seasoning; set aside. Heat a small nonstick skillet over medium low heat; add butter. When the butter has melted, saute the vegetables for about 3 minutes; remove from pan and set aside. Wipe out the pan and spray cooking spray lightly over the pan; add the egg mixture and swirl around. Cook eggs undisturbed until set. Add the sauteed vegetables, feta, and chopped basil to half of the pan. Fold one side of the omelette over the other to form a half moon. Remove from heat, and slid the omelette onto your plate.
Serves 1
2 Tbsp. half and half
Salt, pepper, and Lawry's Lemon Pepper Seasoning; to taste
1 Tbsp. butter 1 garlic clove, minced
2 button mushrooms, chopped
2 Tbsp. green onions, chopped
1/4 cup spinach
2 Tbsp. feta cheese
2 basil leaves, chopped
Cooking spray
Whisk eggs with the half and half, salt, pepper, and Lawry's seasoning; set aside. Heat a small nonstick skillet over medium low heat; add butter. When the butter has melted, saute the vegetables for about 3 minutes; remove from pan and set aside. Wipe out the pan and spray cooking spray lightly over the pan; add the egg mixture and swirl around. Cook eggs undisturbed until set. Add the sauteed vegetables, feta, and chopped basil to half of the pan. Fold one side of the omelette over the other to form a half moon. Remove from heat, and slid the omelette onto your plate.
Serves 1
Saturday, September 18, 2010
Ham and Cheese Omelette
3 eggs
2 Tbsp. half and half
salt and pepper, to taste
Cooking spray
2 slices of ham, diced (approximately 1/3 cup)
1/4 cup shredded cheddar cheese
Whisk the eggs and half and half; season to taste. Heat a small nonstick pan over medium-low heat, and spray cooking spray liberally over the pan. Add the egg mixture and swirl to coat the pan; leave and let the eggs "set up." When the sides start to pull away, add ham and cheese to half of the pan. Fold one side over the other, creating a half moon, and remove from heat.
Serves 1
2 Tbsp. half and half
salt and pepper, to taste
Cooking spray
2 slices of ham, diced (approximately 1/3 cup)
1/4 cup shredded cheddar cheese
Whisk the eggs and half and half; season to taste. Heat a small nonstick pan over medium-low heat, and spray cooking spray liberally over the pan. Add the egg mixture and swirl to coat the pan; leave and let the eggs "set up." When the sides start to pull away, add ham and cheese to half of the pan. Fold one side over the other, creating a half moon, and remove from heat.
Serves 1
Egg Burrito
1 Tbsp. butter or Pam spray
8 whole eggs
1/4 cup half and half
1/2 lb. breakfast sausage
1/2 cup Jack cheese, or packaged shredded Mexican blend
4 Tbsp. LaVictoria Salsa Suprema Mild, drained well
4 flour Tortillas
1/4 cup cilantro, chopped
Melt the butter in a large skillet over medium heat. Crumble the sausage into the skillet, breaking it up with the back of a wooden spoon, and cook until browned. In a separate bowl, whisk the eggs with the half and half, and season to taste. Add the egg mixture to the pan and scramble; when the eggs are almost set, add the cheese. When the cheese has melted, add the drained salsa, stirring well to combine.
Warm the tortillas over a gas flame or in a pan (I use an electric skillet), then fill with 1/4 of the egg mixture; top with cilantro; Fold up the bottom part of tortilla, then roll each side over.
Serves 4
8 whole eggs
1/4 cup half and half
1/2 lb. breakfast sausage
1/2 cup Jack cheese, or packaged shredded Mexican blend
4 Tbsp. LaVictoria Salsa Suprema Mild, drained well
4 flour Tortillas
1/4 cup cilantro, chopped
Melt the butter in a large skillet over medium heat. Crumble the sausage into the skillet, breaking it up with the back of a wooden spoon, and cook until browned. In a separate bowl, whisk the eggs with the half and half, and season to taste. Add the egg mixture to the pan and scramble; when the eggs are almost set, add the cheese. When the cheese has melted, add the drained salsa, stirring well to combine.
Warm the tortillas over a gas flame or in a pan (I use an electric skillet), then fill with 1/4 of the egg mixture; top with cilantro; Fold up the bottom part of tortilla, then roll each side over.
Serves 4
Hearty Meat Scramble
1 Tbsp. butter or Pam spray
1/4 lb. breakfast sausage, crumbled and browned
3 strips of bacon, cooked and chopped
2 slices of ham, diced (approximately 1/3 cup)
12 whole eggs
1/4 cup half and half
salt and pepper to taste
1/2 cup shredded cheddar cheese
2 green onions, green parts only, thinly sliced
Warm a skillet over medium heat; add butter until melted. Add cooked sausage, cooked bacon, and ham; saute 2 minutes. Whisk the eggs with half and half and season with salt and pepper in a separate bowl. Add the egg mixture to the skillet; scramble until the eggs are cooked almost through. Add the cheese and cook until melted.
Garnish the scramble with chopped green onions. Serve with a side of potatoes or hash browns.
Serves 4
1/4 lb. breakfast sausage, crumbled and browned
3 strips of bacon, cooked and chopped
2 slices of ham, diced (approximately 1/3 cup)
12 whole eggs
1/4 cup half and half
salt and pepper to taste
1/2 cup shredded cheddar cheese
2 green onions, green parts only, thinly sliced
Warm a skillet over medium heat; add butter until melted. Add cooked sausage, cooked bacon, and ham; saute 2 minutes. Whisk the eggs with half and half and season with salt and pepper in a separate bowl. Add the egg mixture to the skillet; scramble until the eggs are cooked almost through. Add the cheese and cook until melted.
Garnish the scramble with chopped green onions. Serve with a side of potatoes or hash browns.
Serves 4
French Toast
3 eggs
3/4 cup half and half
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter or Pam spray
16 slices of bread
Melt butter in a large skillet or griddle. Whisk the eggs, half and half, cinnamon, and nutmeg in a medium sized bowl. Dip slices of bread through the egg mixture, one at a time, turning once until bread is well coated. Add bread to the skillet and cook 3 minutes per side or until golden brown. Top with syrup or powdered sugar.
Serves 4
3/4 cup half and half
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter or Pam spray
16 slices of bread
Melt butter in a large skillet or griddle. Whisk the eggs, half and half, cinnamon, and nutmeg in a medium sized bowl. Dip slices of bread through the egg mixture, one at a time, turning once until bread is well coated. Add bread to the skillet and cook 3 minutes per side or until golden brown. Top with syrup or powdered sugar.
Serves 4
Spaghetti & Meatballs
6 slices white bread
1/4 cup milk
8 oz. ground beef
1 egg
1/4 grated Parmesan cheese
1 Tbs. oil
1/4 cup finely chopped onion
1 glove garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz.) crushed tomatoes
1 cup water
1 Tbs. sugar
12 oz. spaghetti noodles, cooked
fresh parsley, chopped
Tear white bread into small pieces and place in a large bowl. Pour milk over the bread. Let stand 5 minutes or until all the milk is absorbed. Mix in ground beef, egg and Parmesan cheese. Divide the mixture into 18 pieces and shape each into a meatball.
Heat oil in a large pot over medium-high heat. Add onion, garlic, Italian seasoning, salt and pepper; cook until the onion and garlic are just tender, about 5 minutes. Stir in crushed tomatoes, water and sugar, then bring to a boil.
Add the meatballs, then lower the heat so the sauce simmers until the meatballs are cooked through and the sauce is thickened, about 30 minutes. Serve over spaghetti. Sprinkle with chopped fresh parsley.
Serves 6
1/4 cup milk
8 oz. ground beef
1 egg
1/4 grated Parmesan cheese
1 Tbs. oil
1/4 cup finely chopped onion
1 glove garlic, minced
2 tsp. dried Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 can (28 oz.) crushed tomatoes
1 cup water
1 Tbs. sugar
12 oz. spaghetti noodles, cooked
fresh parsley, chopped
Tear white bread into small pieces and place in a large bowl. Pour milk over the bread. Let stand 5 minutes or until all the milk is absorbed. Mix in ground beef, egg and Parmesan cheese. Divide the mixture into 18 pieces and shape each into a meatball.
Heat oil in a large pot over medium-high heat. Add onion, garlic, Italian seasoning, salt and pepper; cook until the onion and garlic are just tender, about 5 minutes. Stir in crushed tomatoes, water and sugar, then bring to a boil.
Add the meatballs, then lower the heat so the sauce simmers until the meatballs are cooked through and the sauce is thickened, about 30 minutes. Serve over spaghetti. Sprinkle with chopped fresh parsley.
Serves 6
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