Category Archives: Breakfast

Easy cinnamon rolls….and a little pre-birthday advice!

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Easy cinnamon rolls….and a little pre-birthday advice!

Tomorrow I will be celebrating another trip around the sun, and as my amazing husband tells me, it’s my birthday MONTH so I started yesterday! I took the afternoon off today, and wanted to share just a couple random tidbits of advice, but please take a look below because that easy dough I posted to make sausage rolls magically turns into cinnamon rolls. Thank you again Kari for sharing, and be sure to follow her on Instagram and Facebook @CustomCreationsbyK. So here goes:

  1. Vacation days — take ’em. Your earn them for a reason (good advice that I plan to implement further in 2021)
  2. The margaritas at Spangles are REAL! Yep, they’re good, and cheap. Take a trip through the drive thru!
  3. Schedule a massage, or a pedi, or whatever floats your boat. The point is, do something FOR YOU!!
  4. Hug the ones you love often. You don’t know what tomorrow holds!
  5. Call your mom – there will come a day that you can’t.
  6. Stop saying “I’m going to…” DO IT!

I could go on, but going to go make some of these amazing cinnamon rolls that you see below. And for more of my random Kansas musings give me a follow!

Happy Easter, Connie Kaye

Let dough rise as directed in basic dough recipe for sausage rolls, then punch down. Roll in rectangle as show above, spread with softened butter, sprinkle with brown sugar, then cinnamon & white sugar mixture. Best to cut with dental floss (NOT flavored) as it doesn’t smash the dough — place the dental floss under the roll and bring both sides together to cut. Place in lightly greased pan (pictures are 9×9) and let rise about 20 – 30 minutes, then bake at 350 for about 25 minutes.

To be a Sausage Roll, or not to be….that is the question.

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To be a Sausage Roll, or not to be….that is the question.

Hi I’m Kari West, from rural Girard, and I am hijacking Connie Kaye’s Kitchen Blog this week. I am going to share a recipe for some of the most versatile, yet easiest yeast bread dough you will ever make and turn into a family favorite breakfast of homemade sausage and cheese rolls. (This recipe is a copy cat inspired by Johnson’s Daylight Donuts in Fort Scott.)

I met Connie nearly 20 years ago when working in Fort Scott, and she introduced me to these tasty little treats.

Here’s what you’ll need to get started:
1 Batch of Best Ever Dough
1 lb of Sausage (I like to use Hillshire Farms Polish Sausage or Beef)
Cheese (Velveeta, Pepper Jack, Gouda, all work well)
Milk to baste the rolls.

A little preview of what’s to come:

Bread Dough:
1 c. Warm Milk
1 TBSP Instant Dry Yeast
2 TBSP Sugar
1 TSP Salt
3 TBSP Softened Butter
1 Egg
3 c. All Purpose Flour
1 tsp. Vanilla

A couple of pro-tips: Preheat your oven to 125 degrees. (Trust me on this one.) And I use my stand mixer to do the heavy lifting.

So let’s get started:
In the mixer bowl, combine warm milk, yeast, sugar, salt, butter and eggs. Add in the flour and use your dough hook to mix at a low speed. Once the flour starts to incorporate, increase to medium speed.

The dough mixture should be tacky, but not stick to your hands. It should be soft. You can add a little more flour if needed. Transfer the dough to lightly greased mixing bowl. (I use my Grandma Antonetti’s Bread Crock.) Cover loosely with Press & Seal or wax paper. Shut OFF oven. Place covered bowl in warm oven for 1 hour to rise. The dough will double in size.

While it is rising, lightly grease a baking sheet. Use this time to cut sausage into quarters lengthwise, and cheese to match. (Really anything you want to stuff in them.) When your hour is up, take the dough out of the oven, and preheat the oven to 350 degrees.

On a generously floured surface, punch and dump the dough. Use rolling pin to roll into a 12 inch x 18 inch rectangle. Rolled dough should be about 1/4 inch thick. Cut into squares (I use a pizza cutter), place cheese, sausage and bring ends together, and then roll the other pinching the seams to keep the cheese in the roll during baking. Place on baking sheet and brush with milk or melted butter. (At this point, you can add jalapeños on top, Everything but Bagel seasoning, etc.)

Bake until golden brown, about 15-20 minutes. Serve with your choice of dipping sauce. (We like Jalapeno Ranch or Spicy Mustard). This same dough can be used to make a basic loaf of bread, chop into small pieces for Monkey Bread, Cinnamon Rolls, or roll thin and par-bake for Pizza Crust.

Thank you to my good friend Kari for dropping by this week. Give these a whirl (printable recipe below) — so amazing, and for more scratch made favorites or life on the farm, follow her on Instagram and Facebook @CustomCreationsbyK

And before you go, follow me for more good food and fun!

~Connie Kaye

Sausage Rolls

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Ingredients
1 C. warm milk
1 TBSP Instant Dry Yeast
2 TBSP Sugar
1 TSP Salt
3 TBSP Softened Butter
1 Egg
1 tsp. vanilla
3 c. All Purpose Flour
Sausage and cheese of choice

Preheat oven to 125 degrees. Combine first 6 ingredients and add in the flour. Use your dough hook if you are using a stand mixer at low speed. Once the flour starts to incorporate, increase to medium speed. The dough mixture should be tacky, but not stick to your hands. It should be soft, and add a little more flour if needed. Transfer the dough to lightly greased mixing bowl and cover loosely with Press & Seal or wax paper.

Shut OFF the oven, and place covered bowl in warm oven for 1 hour to rise (the dough should double in size). While it is rising, lightly grease a baking sheet. Use this time to cut sausage into quarters lengthwise, and cheese to match.

When your hour is up, take the dough out of the oven, and preheat the oven to 350 degrees. On a generously floured surface, punch and dump the dough. Use a rolling pin to roll into a 12 inch x 18 inch rectangle. Rolled dough should be about 1/4 inch thick. Cut into squares (pizza cutter works amazing), place cheese, sausage and bring ends together, and then roll the other pinching the seams to keep the cheese in the roll during baking. Place on baking sheet and brush with milk or melted butter, and add whatever you wish to the top (or nothing…). Bake until golden brown, about 15-20 minutes. Serve with dipping sauce if desired.

Mystery solved….what to do with leftover spaghetti noodles

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Mystery solved….what to do with leftover spaghetti noodles

In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you).  I replied “I always make too much and throw it out”.  Laura is with us today to share a super easy, economical and delicious  way to use that leftover spaghetti (who doesn’t cook too much)???

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Meet Laura

She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night.  I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc.  If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!

Step 1 involves chopping up the cooked spaghetti:

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Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:

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The Final Frittata!

I could most definitely snarf a piece of that right now!  I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to!  Thanks for dropping by to get in on Laura’s quick weeknight meal!

~Connie Kaye

Spaghetti Frittata

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Ingredients:

6 eggs
1 ½ cups cut-up cooked spaghetti
2 slices of chopped cooked bacon
1 cup of shredded cheese
Salt and Pepper to taste

Preheat the oven to 350.  Spray a 9 inch round pie plate with non-stick cooking oil.

Whisk the six eggs in a separate bowl. Add salt and pepper to taste. Laura added a Zesty no-salt substitute to give it a little more flavor without adding additional salt.

Stir in the 2 slices of pre-cooked bacon, ½ cup of shredded cheese and chopped spaghetti. (Laura used the Mexican four cheese blend because that is what she had on hand and wanted to use up.)

Pour the blended items into the pie plate and sprinkle with the remaining ½ cup of cheese.  Bake for 30 min. or until center is set.

Ham and Gruyere Quiche

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Ham and Gruyere Quiche

I love quiche and gruyere is one my favorite cheeses, although pretty darn pricey, but I thought I’d take a shot at this recipe, adapted from Food Network Magazine.  I took it to work and it was a hit, so thought I might share here.  Super easy, and you don’t have to sell the farm to buy the gruyere…I just bought a small container of it shredded which wasn’t too bad.

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I used a frozen pie crust, although I like the ones you unroll from a box better.  Notice the container of apple smoked gruyere is empty – I’m a cheese freak so I took care of the extra.  Whipped it up and in 30 minutes, ready to roll.  Finished product:

quiche

Enjoy!

~Connie Kaye

Ham and Gruyere Quiche

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Ingredients:

1 cup diced smoked ham
1 cup shredded gruyere cheese (about 4 oz)
1 9 inch pie crust, thawed if frozen, or ready-made out of box
3 large eggs
1 1/4 cups half and half
Minced onion to taste (optional)
Handful of fresh or dried chives
salt and freshly ground pepper to taste

Preheat oven to 425 degrees and place a baking sheet on the middle oven rack.  Scatter the ham and cheese in the bottom of the pie crust, and onion if you are including it.  In a large bowl, whisk the eggs, half and half, chives and season well with salt and a few grinds of pepper; pour into the crust.  Transfer to hot baking sheet and bake until the eggs are set and the top is lightly browned, about 30 minutes.

Place on rack to cool a little; can be served immediately or refrigerated.

 

 

 

How can you beat PIZZA, for breakfast???

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To answer my question, not sure you can.  I recently whipped this up for friends, and it was delicious and oh, so easy.  Start with a THIN (that’s what I prefer) ready-made crust from your local grocery store and add the toppings that your crew likes:

breakfast pizza

The mimosa was a nice addition, and the kids just like drinking orange juice from a wine glass!

I used crumbled cooked bacon, sausage, and scrambled eggs, topping with cheese at the end.  You can use any choice of toppings, and it’s also good to put a little sausage gravy on the crust as you would pizza sauce.  You really cannot go wrong.  Takes just a few minutes in the oven and voila, a delicious meal that heats up very well the next day!  Hope you enjoy as we did!

~Connie Kaye

Breakfast Pizza

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Ingredients:

1 ready made pizza crust
Toppings of your choice
Shredded cheese

Prepare ingredients – chopping up veggies and sauteing meats.  Place on crust and top with cheese.  Bake according to package directions – doesn’t take long.

 

 

Easy Cinnamon Rolls

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Easy Cinnamon Rolls

I FINALLY found my recipe for super quick and easy cinnamon rolls using boiled sour cream.  You don’t even have to let them rise!  You can actually whip up a batch of these in an hour.

So easy and delicious!

Super easy and delicious!

I challenge you to try them today – whomever you decide to share with will undoubtedly be impressed!

~Connie Kaye

Easy Cinnamon Rolls

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Ingredients:

Bring 1 cup sour cream to a boil.  Remove from heat and add the following:

3 tbsp shortening
3 tbsp sugar
1/8 tsp soda
1 tsp salt.

Let mixture dissolve & cool to lukewarm.  Meanwhile, dissolve 1 pkg dry yeast with 1/2 cup warm water in large mixing bowl.  Add 1 beaten egg and mixture in pan.  Mix in 3 cup of flour or more to desired consistency.

Move to floured surface and knead a few times until smooth.  Roll to rectangle and spread with softened margarine or butter.  Sprinkle with brown sugar and cinnamon; add chopped pecans if you wish.

Roll up starting with short end and cut to desired thickness.  Place in greased pan and bake at 375 degrees for 12-15 minutes.

Frosting:  1.5 cups powdered sugar, 2 tbsp softened butter, 1/4 tsp vanilla and milk to desired consistency.

 

Hot breakfast in a flash!!!

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Now that the kids are back in school and everyone is running around the house all crazy-like, I wanted to share a scrumptious muffin recipe that can be made ahead and frozen, microwaved, has protein, and is customizable (is that a word?) for even the most finicky eater.  My friend Heather and her daughter Gabby whipped these up, and I think they’re gone already.

The supplies, and the finished product:

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After spraying your muffin cups, throw in whatever ingredients you wish — ham, bacon, spinach, onion, green pepper, sausage….you get the deal!  Oh yeah, and don’t forget the CHEESE!!!  Season with salt, pepper, and garlic powder if desired, then add your beaten eggs.  They freeze well and are ready in a snap with the handy dandy microwave!  Enjoy!

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~Connie Kaye

Breakfast Muffins

  • Servings: 12
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Ingredients:

Preheat oven to 350 degrees.  Spray a muffin tin with nonstick cooking spray.

Assemble chopped veggies and meats, and your choice of grated cheese(s), and sprinkle in muffin tins. Beat desired amount of eggs and add to muffin tins.  Bake approximately 15 minutes or until centers are set.  Cool on wire rack.  Refrigerate or freeze for use later.  Microwaves well.

A delicious breakfast recipe!

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Meet Sherri – this is us hangin a few years ago on New Year’s Eve:

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Sherri hails from Illinois, and I met her a few years ago at the lake.  It was a “memorable” night for all, and we had a great time!  Soon after that the hub and I stayed at their condo (why stop going to the lake in the winter if you don’t have to??) and the next morning she treated us to a few delicious breakfast items, which have become some of our favorites.   I was looking for a breakfast dish to make for a staff meeting this week, and remembered Walnut (or Pecan) Pear Coffee Cake.  Meet Sherri’s delicious concoction:

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I will admit it does take a little time to prep, but it’s oh so worth it.  My team is going to be gobbling this up this week, and I’m pretty sure it will go over well.  Thanks for stopping by, meeting Sherri, and I hope you have the chance to make and share this with friends and family!

~Connie Kaye

Walnut/Pecan Pear Coffee Cake

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Ingredients

1 c chopped walnuts or pecans
1/3 c brown sugar
1 tsp cinnamon
1/3 c flour
1/4 c cold butter

2 med ripe pears, peeled & sliced (about 2 cups)
2 tsp lemon juice
1/2 c butter (softened)
1 c sugar
2 eggs
1 tsp vanilla
1 & 3/4 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 chopped walnuts or pecans

Preheat oven to 350.  Combine walnuts, brown sugar & cinnamon; set aside.  Put flour in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 c nut mixture; set aside for topping.  Set aside remaining nut mixture for filling.

Toss pears with the lemon juice; set aside.  In small mixing bowl, cream the butter & sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with sour cream.

Spread 2/3 of batter in a greased 9″ springform pan (I used a 9×13 oblong pan).  Top with reserved nut mixture, pears & remaining batter. Sprinkle with walnuts & reserved topping mixture.  Bake at 350 for 50-55 minutes.  Cool 1 hour before cutting

A new twist on BACON!

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A new twist on BACON!

Everyone likes bacon, right???  Once in awhile for something different, or if having guests, I like to make this spiced bacon, and boy does it go over good!  You can even make it ahead and refrigerate, microwaving briefly when you’re ready to serve.  Adjust the cayenne to your liking, and voila, an easy and delicious treat!  Perfect for breakfast, brunch, or those times when breakfast seems like the perfect thing for dinner 🙂

Photo credit Food.com

Photo credit Food.com

~Enjoy!

Spiced Bacon Twists

  • Servings: 6-8
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Ingredients:

1 C. packed light brown sugar
2 T. dry mustard
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cayenne pepper (adjust to taste)
1 lb regular bacon (not thick sliced)

Mix dry ingredients together.  Press sugar mixture on both sides of each individual bacon strip, and twist several times.  Place on rack over foil lined baking sheet.  Bake 30 minutes at 350 degrees.  Let cool on additional plate or rack.

Omelettes For A Crowd!

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Omelettes For A Crowd!

Not too shabby to wake up to this:

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Thanks Stu & Betty!

After spending night #1 on the boat, our friends gave us a little reprieve from the cold weather (and no water on the boat yet) by sharing their gorgeous home.  That being said, I happily set about creating an omelette bar to feed several hungry people.  The best part is that I did the chopping prep work the day before:

omelette stuffGreen peppers, onions, tomatoes, ham, sausage and mushrooms.  Yum.  If you use your imagination, you could pretend you are at some luxury all-inclusive hotel in Mexico and you are in the omelette line.  🙂   After placing a high-quality football themed paper plate in contestant #1’s hands, I directed them to the plates of ingredients to gather what they desired in their omelette.  Saute in a little butter, add eggs and cheese, and you may want to come back for another!

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We also fried up some potatoes and onions, which the hubster was supposed to be in charge of.  However, he stayed in bed until the chopping subsided and just showed up to eat.  They were delicious:

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Unfortunately I don’t have a pic of the finished omelette product because I was quite busy cooking for a group.  However, it resembled this:

omelette

Photo courtesy of elsblogcafe.com

This was super easy, and a great way to start the day before heading out to the St. Patty’s Day celebration at Bagnell Dam.  Happy Monday!

~Connie