Thursday, December 23, 2010

Breakfast Casserole

This, along with sticky buns, is a Christmas morning must.  It has also become a dinner favorite and is a birthday request from one of our children.  When I serve this for dinner, I often make a batch of muffins to accompany it along with red grapes.  Easy, and beautiful on a plate! 

cooked, cubed ham
1 (8 oz.) tube crescent rolls
cheddar cheese, shredded
4 eggs, beaten
3/4 c. milk

Line the bottom of a buttered 9x13 inch pan with crescent rolls - seal seams.  Layer desired amount of ham and cheese over the rolls.  Combine eggs and milk; pour over all.  Bake at 400 degrees for about 15 minutes.  Cut into squares.

Sticky Buns

Sticky buns has become a Christmas morning tradition in the Harding household.  We also enjoy these sweet treats for breakfast on special occasions and when company stays over for the evening.  They are easy and quick to bake in the morning.  I hope you'll enjoy these as much as we do!

18 frozen dinner rolls (unbaked dough)
1/2 c. butter, melted
1 (4 oz.) package dry butterscotch pudding mix (not instant)
3/4 c. brown sugar
3/4 tsp. cinnamon

Place frozen rolls in bottom of greased 9x13 inch pan.  Pour 1/4 cup melted butter over rolls.  Combine pudding mix, brown sugar, and cinnamon; sprinkle half of this mixture over the rolls.  Pour remaining butter over rolls; sprinkle remaining mixture over the butter.  Let rolls rise for about 8-12 hours at room temperature, uncovered.  Bake at 350 degrees for 15 minutes or until golden brown.  Invert onto serving platter. 

Wednesday, December 22, 2010

Red Velvet Truffles

I cannot begin to describe to you how delicious these truffles are.  You simply must make some and invite your friends and family over to share!

1 red velvet cake (baked in a 13x9 inch pan)
Red Velvet Cake Recipe
1 (16 oz.) can Cream Cheese Frosting
1 pkg. Almond Bark (chocolate or vanilla)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (I used my fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)

4. Chill or freeze for an hour.

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll.)

1.  I only melted a few pieces of bark at a time because it cools quickly.  It's best to work with when hot.

2.  I sprinkled red sugar on top of the bark, but it must be done while still warm in order for it to stick. 
These are to be stored in an airtight container in the refrigerator and are good for a week!  Enjoy!