Cinnabon Cinnamon Rolls

INGREDIENTS 

1 (1/4 ounce) package dry yeast
1 cup warm milk
1⁄2 cup granulated sugar
1⁄3 cup margarine
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar
2 1⁄2 tablespoons cinnamon
1⁄3 cup margarine, softened

ICING

8 tablespoons margarine
1 1⁄2 cups powdered sugar
1⁄4 cup cream cheese
1⁄2 teaspoon vanilla
1⁄8 teaspoon salt

DIRECTIONS

For the rolls, dissolve the yeast in the warm milk in a large bowl.

Add sugar, margarine salt, eggs, and flour, mix well.

Knead the dough into a large ball, using your hands dusted lightly with flour.

Put in a bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide.

It should be approx 1/4 thick.

Preheat oven to 400 degrees.

To make filling, combine the brown sugar and cinnamon in a bowl.

Spread the softened margarine over the surface of the dough, then sprinkle the brown sugar and cinnamon evenly over the surface.

Working carefully, from the long edge, roll the dough down to the bottom edge.

Cut the dough into 1 3/4 inch slices, and place in a lightly greased baking pan.

Bake for 10 minutes or until light golden brown.

While the rolls are baking combine the icing ingredients.

Beat well with an electric mixer until fluffy.

When the rolls are done, spread generously with icing.

Country Brunch Skillet

• 6  bacon, strips
• 6  cups hash brown potatoes, frozen, cubed
• ¾ cup green bell peppers, chopped
• ½ cup onions, chopped
• 1  teaspoon salt
•     pepper to taste
• 6  each eggs
• ½ cup cheddar cheese, shredded

1.  In a large skillet over medium heat, cook bacon until crisp.  Remove bacon, crumble and set aside. 

2.  Drain, reserving 2 tablespoons of drippings.  Add potatoes, green pepper, onion, salt and pepper to drippings; cook and stir for 2 minutes.

3.  Cover and cook, stirring potatoes until browned and tender, about 15 minutes. 

4.  Make size wells in potato mixture; break one egg into each well.  Cover and cook on low heat until eggs are completely set.  Sprinkle with cheese and bacon.

Scrambled Egg-Parmesan Soft Crust Pizza

• 4 slices bacon
• 1 tube refrigerated breadsticks
• 1 teaspoon garlic powder
• 1 envelope hollandaise sauce
• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• Dash pepper
• 2 cups shredded pizza cheese blend (8 ounce)
• 1 small tomato; sliced thinly

1. In a 10-inch skillet, cook bacon until crisp.  Remove bacon from skillet; drain on paper towels.  Crumble bacon; set aside.  Drain all but 2 teaspoons drippings from skillet.  Set skillet aside.

2.  Prepare hollandaise sauce as directed on the package.  Set aside and keep warm.  Heat oven to 400 degrees.  Unroll dough; separate into 10 breadsticks.  Starting in center of ungreased pizza pan or large cookie sheet, shape 1 breadstick into a coil.  Add breadsticks, pinching ends firmly to seal until all are used.  Press dough to form 12-inch round.  Sprinkle with garlic powder.

3.  Bake 10-12 minutes or until light golden brown.  Meanwhile, in a large bowl, beat eggs, milk, salt and pepper with wire whisk until well blended.  Add drippings in skillet; cook over medium heat about 5 minutes, stirring occasionally, until set but still moist.  Stir in 1 cup of the cheese.  Remove from heat.  Let stand 1 to 2 minutes or until cheese is melted.

4.  Remove partially baked crust from the oven.  Spread hollandaise sauce over the crust.  Sprinkle with 1/2 cup cheese evenly over the crust.  Top with eggs, crumbled bacon, and remaining 1/2 cup cheese.  Arrange tomato slices over the top of pizza.

5.  Bake 5 to 7 minutes longer or until pizza is thoroughly heated and cheese is melted. 

Ham and Asparagus Breakfast Casserole

• 1/4 cup margarine 
• 1 pound fresh asparagus; trimmed and cut into 1-inch pieces *
• 1 medium bell pepper; chopped
• 1 medium sweet onion; chopped 
• 1 loaf of french bread; cubed into 1-inch pieces (about 8 cups) 
• I used a Walmart loaf that was approximately 5-inches wide x 12-inches long.
• 2 cups fat-free cheddar cheese; shredded
• 1 cup low-sodium ham; diced
• 1/3 cup honey
• 10 eggs
• I might try the equivalent in egg substitute next time I make this recipe.
• 2-1/2 cups skim milk
• 1/2 teaspoon Mrs. Dash (salt-free seasoning)
• 1/2 teaspoon black pepper   

1.    In medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes.
            *Broccoli may be substituted for the asparagus.

2.    In a mixing bowl, add bread cubes, ham, 1 cup of the cheese and sautéed vegetables        and mix well. 

3.    Beat together remaining ingredients (except for remaining cheese) until well mixed.

4.    Pour mixture over ingredients in bowl and stir well. Pour contents of bowl into a                greased 9-inch x 13-inch pan. 

5.    Sprinkle with remaining cheese.  Cover and refrigerate overnight.  Bake uncovered at        350°F for 45-50 minutes until golden and puffed.

This recipe is from the Sue Bee Honey website and was altered at my discretion.