Wednesday, March 17, 2010

Birthday Brunch

Every year my Mom, my cousin April and I always try to go out to breakfast sometime the end of spring to celebrate our birthdays. Last year we never made it out together-I have no idea why, we just didn't. Last week I had everybody down to my house for brunch. Mom April, Abby and Katy all came down and we ate well! I served some of my favorite breakfast foods and everybody loved it! April-these are for you.

Breakfast Sticky Buns

16-18 frozen dinner rolls
1 (3oz) pkg regular butterscotch pudding (not instant)
1/2 cup brown sugar
1/2 cup pecans, chopped
1 stick melted butter

The night before, place frozen rolls in a well greased bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding, pecans over sugar and pour melted butter over all. Cover with damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for 8-10 hours. Preheat oven to 350*. Bake in oven for 30 minutes. Allow to cool 5 minutes before turning onto serving plate.
Pull apart and enjoy!!

Breakfast Hashbrown Casserole
barbara bakes

Crust: 1 (24oz) shredded hashbrowns, fresh or thawed
1 egg, beaten

Topping: 7 eggs, beaten
1/2 cup milk
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups shredded cheddar cheese
1 cup ham
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 scallions, chopped

Heat oven to 450*. Spray 9x13 pan with cooking spray. Combine potatoes and egg; mix well. Spread mixture into prepared pan and pat down evenly to create a crust. Bake 10 minutes until edges start to crisp.
Whisk together eggs, milk, salt and pepper. Scramble eggs in a non-stick skillet until set. Mix in ham and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.

The Most Delicious French Toast You Will Ever Eat!!

3 eggs
1/2 cup milk
1 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla
1/2 loaf French bread, cut into thick slices
1-2 tbsp butter
3 tbsp brown sugar
1 cup walnuts, chopped
1/2 cup ricotta cheese

Preheat griddle or skillet. Spray with cooking spray. Preheat oven to 200*.
In a shallow dish, beat together eggs, milk, cinnamon, nutmeg and vanilla. Dip the slices of bread in egg mixture, then place on heated skillet and cook about 3 minutes each side, or until golden brown. Place on baking sheet in the warm oven to keep warm while you cook the rest of the bread.
In a saucepan, cook the butter and brown sugar. Stir together until the butter is melted. Add walnuts and toss to coat with the mixture. Cook for 3-4 minutes, or until sugar is dissolved and walnuts are fragrant. Stir the mixture into ricotta cheese.
Spread walnut mixture on individual pieces of French toast and serve with syrup below. Delicious!!!

Magelby's Famous Syrup

1/2 cup butter (not margarine)
1/2 cup buttermilk
1 cup sugar
1 tsp vanilla
1/2 tsp baking soda

Heat butter, buttermilk and sugar in saucepan. Heat until boiling, stirring often. Boil for about 1 minute. Remove from heat and add vanilla and baking soda. Stir until well combined. Sere immediately over French toast, pancakes or waffles.
Keeps well in fridge, just needs to be reheated before serving. Amazing!!!


  1. Wow! That all looks so wonderful!!!!

  2. ohhhhhhhh I can't wait to make these for my family, it was absolutely the best breakfast I have ever had and I didn't think anything could top our golden corral breakfasts but you definitely did:) I love your food blog, my family will be ever so happy that you have it!!!

  3. Yum, yum, yum! I am so excited to try these. You are amazing!