German Bundt Cake

  This one comes from my Momma’s recipe box!  German Bundt Cake PROBABLY could be a dessert, but I’ve never been able to eat it that way, because it was always served at Breakfast at our house. 

  Buttery, cinnamony and oh-so moist! YUM!

German Bundt Cake

{click title for printable}

FOR THE CAKE:

• 1 box Yellow Cake Mix
• 1 box ( 3 Oz) Vanilla Instant Pudding And Pie Filling
• ¾ cups Oil
• ¾ cups Water
• 2 teaspoons Butter Flavoring
• 1 teaspoon Vanilla
• 4 whole Eggs

FOR THE FILLING:

• ½ cups {up To 3/4 Cup} Chopped Nuts
• ¼ cups Sugar
• 2 Tablespoons Cinnamon

FOR THE GLAZE:

• 1 cup Powdered Sugar
• 2 Tablespoons Milk
• ½ teaspoons Vanilla
• ½ teaspoons Butter Flavoring

Beat above ingredients until mixed well, adding eggs one at a time.
Grease bundt pan well, and pour in one third the cake batter.
Mix together filling ingredients, and layer filling, cake batter, filling, cake batter.
Bake at 350* for 45 minutes. Cool and invert onto serving platter.
Make glaze and drizzle while cake is still warm.

NOTE: This cake only gets better as it sits!!!! And look at this middle, delicious!!!!!

Enjoy!

~T

I don’t love the use of butter extract in this, but have never been brave enough to make it without. Besides, some things are just better left alone, right!?!?!?! 🙂

 

Cream Cheese, Bacon, Egg & Veggie Ring

  We love Saturdays at home! It means we get to make a big breakfast and enjoy it all as a family.  I am always trying new egg bakes and breakfast cakes, or Dale makes his famous cheesy scrambled eggs and pancakes.

  This particular Saturday, I had 2 rolls of crescents that were screaming, “Make me for breakfast!”  I hate that there is no Wheat version of these by the way. (Pillsbury, are you listening? I would be such a happy camper if you came out with whole wheat versions of everything you make, thankyouverymuch!)

   So, I have seen these “Wreath” recipes forever from Pampered Chef!  I am not claiming it as something new, but what I will tell you, is that I added something in that made it SO SO SO yummy!

  You know cream cheese is my weakness by now, right?? 🙂 And I just so happened to have 4 oz. of Cream cheese leftover from the other breakfast dish I made.  I also just so happened to have some veggies that needed to be used, so I made up this bacon, veggie cream cheese mixture to put inside the breakfast ring.

    Not to pat myself on the back or anything, but it made it SO SO GOOD! 

{pats self on back just a teeny-tiny bit}

(click for an easy printable)

Ingredients

• 1 can Refrigerated Crescent Roll Dough, 8 Ounce Can, Set Out 20 Minutes Before Starting
• 4 ounces, weight Cream Cheese, softened
• 4 Tablespoons Chopped Veggies (you Know, The Ones Lurking In Your Veggie Drawer) I Had Green Onions & Red Pepper To Use Up.
• ½ package (3 Oz Size) Real Bacon Bits
• 6 whole Large Eggs
• 1 cup Shredded Colby-jack Cheese

Set out the crescent roll dough 20 minutes before starting.

During this time you can soften cream cheese and chop veggies. Put the cream cheese and veggies into a medium-sized bowl. Stir these together and add bacon bits.

Beat the eggs in a bowl. Heat a skillet over medium heat and add eggs. Scramble your eggs until they reach your desired firmness then remove from heat and set aside.

Lay out the crescent roll triangles on a baking sheet. You want to form them into a circle (see upper left photo). Use a rolling-pin to seal the seams and create a wide area to layer other ingredients. Layer the cream cheese mixture, then scrambled eggs, then cheese on to the wide area of each triangle.

Pull each triangle tip up and over the wide part and tuck ends under. This will form a “wreath”. Bake at 375 F for 20 minutes or until golden brown.

Serve with fresh tomatoes if you have them.

Enjoy, its incredible!

  Sooooo, funny story, I was photographing the finished product, when I heard a noise, and glanced to my left:

 I had company!

  Silly chickens, this is not for you! 

I turned back just in time to see two thievers eye-balling the breakfast I was photographing!

And…..

BAM! BAM!  At the exact same moment, like they counted to 3, they both dove for a bite.  

Silly girls! Egg bake is not for you to enjoy! That’s like caniballism or something!

 Hugs, T

The Best Breakfast Casserole YET!

My Sunday school class went nuts over this casserole! So much so, that there was not one piece left to photograph when I got home from church.

Trust me, it was GOOOOOOOD! This would be a perfect weekend brunch for ya, its nice and hearty and will make the man in your life weak in the knees.

Creamy Sausage Breakfast Casserole

Ingredients

• 1 package Pork Sausage, Any Kind You Like. 12 Ounces
• 8 Tablespoons Butter, Divided
• ½ cups All-purpose Flour
• 4 cups Milk
• 1 – 3 oz packet Bacon Pieces
• ¼ teaspoons Black Pepper
• 1 dozen Eggs
• 1 can Evaporated Milk (5 Ounce Can)
• ½ teaspoons Salt
• 2 – 8 oz. cans Refrigerated Biscuits, Flaky Buttermilk Kind Cut Into Quarters  (It is VERY important you get no more than 16 oz. of biscuits on the top of this dish or you will have doughy biscuits!)

Heat oven to 350 degrees (F).

In a large saucepan, crumble and brown sausage. Drain off fat and set aside. In the same large pan, melt 6 tablespoons butter. Add flour and milk, whisking until smooth. Cook over low heat, stirring constantly until mixture thickens. Add sausage, bacon pieces and pepper. Set aside.

In a large bowl, whisk together eggs, evaporated milk and salt. Melt remaining 2 tablespoons butter in large skillet over medium heat. Add egg mixture and cook until softly scrambled.

Pour 1/3 of sausage mixture into lightly greased 13 x 9 x 2 pan. Top with egg mixture. Repeat layers. Top with remaining sausage mixture.

Place cut biscuits on top of the casserole with points facing upwards. Bake uncovered for 20 – 25 minutes or until thoroughly heated and biscuits are golden brown.

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  You have to make this over the weekend….think biscuits with homemade sausage gravy, except BETTER! I served it with a Cinnamon Butterscotch Cake, which uses 2 pudding mixes and is OH-SO moist and FABULOUS!!! You must go check out the recipe here. You won’t regret it!

I’d normally put a photo up right here, of the cake, except it was DEVOURED by my class and alas, there were only crumbs left when I got home. I didn’t figure you’d want a picture of crumbs!

MMmmmm! Is it breakfast time yet?!

Have a great weekend!

~T

This post linked to Wonka Wednesday.

Made It On Monday

This Chick Cooks

Miz Helen’s Country Cottage

Hammcock Tracks

 

Brunch recipes

 We try to do 2 big family breakfasts a month, on quiet Saturdays at home.  This gives me the opportunity to try some of the breakfast cake and casserole recipes I have been eyeing!  The kids love to help with the coffee cake or pancake prep, and Dale is the expert egg scrambler and sausage fryer in our family.  One of our favorite breakfasts is Eggs Benedict, but who has enough time to poach 6 eggs and make Hollandaise sauce, all while keeping those items warm, plus the english muffin and candian bacon, all while walking around the kitchen with 2 kids hanging from your legs, crying that they are STARRRRVING?!  Not me.

 Here is an easy and tasty solution…….

 

Eggs Benedict Casserole (click here for an easy printable version)

 6 English Muffins

10-12 oz. Canadian bacon

8 large eggs

2 cups milk

1 tsp. onion powder

1 – 1 oz.  packet  Hollandaise sauce (plus ingredients listed on the packet)

Spray a 9-by-13-inch glass or ceramic baking dish with cooking oil spray. Scatter half the Canadian bacon evenly in bottom of dish. Scatter muffin cubes on top of Canadian bacon. Top with the remaining Canadian bacon, scattering it evenly over the bread. Pour egg mixture over the casserole. Cover the dish with plastic wrap and refrigerate overnight, or at least 8 hours, to let bread absorb egg mixture.

Preheat oven to 375 degrees F. Remove casserole from refrigerator and cover the casserole with foil. Bake for 40 minutes. Remove dish from the oven, remove foil, return dish to the oven and continue to bake, uncovered, until the eggs are set and the bacon on top begins to crisp, about 20 minutes more. Remove the casserole from oven and let it stand 5 minutes before serving.

While casserole bakes, make Hollandaise Sauce.  To serve, cut casserole into squares and place them on plates. Spoon about 2 tablespoons (or to taste) warm Hollandaise Sauce over each square just before serving.

Makes 10 servings.

 

Orange Butter Breakfast Cake

Orange juice makes this cake extra moist and delicious!

1 yellow cake mix
1 (1 oz) pkg instant vanilla pudding
1 1/2 c. orange juice, divided
1/2 cup cooking oil
4 eggs beaten
1/2 cup sugar
1 stick butter

Preheat oven to 350*.  Mix together yellow cake mix, vanilla pudding, 1 cup orange juice, oil and eggs.  Pour into a greased and floured Bundt cake pan and bake for 50 minutes or until toothpick comes out clean.  While cake is baking, heat the butter and sugar in a small saucepan on high heat until melted, then reduce temp to medium and mix in 1/2 cup orange juice.  Cook just long enough until all ingredients are melted and bubbling, then remove from heat.  After cake is out of the oven and still warm in the pan, pierce the top with a fork several times.  Pour warm butter mix over the top and allow to soak into cake.  Once it has been absorbed and the cake has cooled enough to handle, take a butter knife and separate the cake from the edge and invert onto serving plate.

 Happy baking!

~T