Friday, April 22, 2011

breakfast casserole muffins

Once a month I have a breakfast party at work where my team gets together to celebrate birthdays and catch up. I always volunteer to bake something and realized for the past couple months I have brought in some type of banana baked good.  I wanted to change it up this month so I decided to create a breakfast muffin with croissant, sausage, velveeta and eggs because everyone at work loves breakfast casseroles. These may not be the prettiest breakfast but your first bite will make you forget all about that!

Breakfast Casserole Muffins 
makes 12 muffins

1/2 lb of ground sausage (I used hot)
1 tube of crescent roll dough
12 slices of velveeta cheese (or crumbles off a block of velveeta)
6 eggs, beaten
1/8 c. of milk

Preheat oven to 375°F. Line or grease 12 muffin cups. 

Brown the sausage until no longer pink and drain. Spread and line the bottom of each muffin cup with a portion of the croissant dough and press down. Put a spoonful of browned sausage on top of the croissant dough. Then put a slice or a spoonful of velveeta over the sausage. In a bowl, beat the eggs and milk together. Divide the egg mixture evenly between the 12 muffin cups. Make sure not to fill the egg mixture to the very top of the muffin cup or else they will get very messy. Bake 30-35 minutes or until golden brown on top. These are really easy to make and a great breakfast on the go.

Sunday, April 17, 2011

crispy chewy oatmeal cookies

Three of my favorite things combined: baking, oatmeal and cinnamon. I love oatmeal for breakfast, I love fruit crisps because of the oatmeal topping and oatmeal cookies are my favorite cookie hands down. Thing is, I hate raisins. Whenever I have oatmeal raisin cookies I pick out all the raisins, leaving me with about half of an oatmeal cookie when I want a whole cookie! So I made these oatmeal cookies with no mix-ins but you can easily add mix-ins to this recipe such as raisins, chocolate chips and/or walnuts.

These cookies have crisp edges and a chewy center...mmm mm. It was so hard for me to resist eating all of these within an hour of pulling them out of the oven because they are even better warm. Oh and I used old- fashioned oats because I prefer the thicker texture of them over quick- cooking oats.

Crispy Chewy Oatmeal Cookie
makes about 15 cookies

1/2 cup of butter, softened
3/4 cup of dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp cinnamon
3/4 cup all- purpose flour
1/2 tsp baking soda
1/2 tsp salt
1- 1/2 cups old-fashioned oats
1/2 to 1 cup of mix-ins

Preheat oven to 325°F. 

Using an electric mixture, cream together butter and sugar until smooth. Beat in egg and vanilla. In a separate bowl, stir together cinnamon, flour, baking soda and salt. Blend flour mixture into butter/sugar mixture on slow speed until just blended. Stir in oats and mix-ins. Drop by spoonfuls onto ungreased cookie sheet and bake for 20-23 minutes. Leave cookies on the cookie sheet for 5 minutes before moving them to cooling rack. 
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