Peach Muffins

• 3 cups self rising flour
• 1 tablespoon ground cinnamon
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 2 cups sugar
• 2 cups peeled, pitted, and chopped peaches
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• Preheat oven to 400 degrees.  Spray 16 muffin cups with non-stick cooking spray or line them with cupcake liners.  In a large bowl, mix the flour and cinnamon. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups.  Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.  Enjoy!

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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. 

Monkey Bread

This is a family favorite!  When we were living in Valdosta, I would make this almost every Sunday night!  Our friends would come over and bring their own bag (of food) and I would have this baking for us to enjoy for dessert.  One friend always requested milk with hers =). 

This is also our standard "sleepover" breakfast.  And since I made it just this morning, I thought I would post the recipe for you to enjoy as well!

MONKEY BREAD

4 cans refrigerator biscuits
1 tsp. cinnamon
1/2 c. sugar
1 stick butter (I use real butter!) at room temperature
1 cup brown sugar, packed (I use dark brown sugar.)
1/2 cup pecans, raisins, and or thinly sliced apples if desired.

Mix sugar and cinnamon in a mixing bowl. Tear each biscuit into 4 pieces.
Toss biscuit pieces into cinnamon sugar mixture (several at a time) to coat well.

If you choose to add the pecans, raisins, or apples, sprinkle them onto the bottom of your pan.

Place biscuit pieces in a tube or Bundt pan until all are used. (Spray pan with non-stick cooking spray.)

Mix softened butter and brown sugar with a fork until crumbly. Sprinkle over biscuits.

Bake at 350°F for 30 minutes. Cool for 10 minutes on a wire rack. Turn upside down to serve.

Mocha Chip Scones

Mocha Chip Scones

1/4 c. brewed coffee
2 T. heavy cream
2 eggs, lightly beaten (separately)
1 tsp. vanilla
3 1/2 c. Bisquick
1/2 c. sugar
3/4 c. white chocolate chips
3/4 c. chocolate chips
1 T. heavy cream
coarse sugar crystals

Preheat oven to 350 degrees. 
In a small bowl, combine the coffee, cream, 1 egg, and vanilla.  Set aside.
In a large mixing bowl, combine baking mix, sugar, white chocolate chips, and chocolate chips.
Add wet ingredients to dry ingredients and work into a crumbly dough.  On a lightly floured surface, form dough into a 9 inch disk.  (1/2 inch thick)  Cut into 12 wedges and place on ungreased cookie sheet.  Combine the 1 T. cream with the egg.  Brush scones.  Drizzle coarse sugar over scones. 
Bake for 18-20 minutes.


These are a family favorite!  I would often prepare these for our youth on Sunday mornings and they were commonly referred to as the "giant chocolate chip cookies".  Enjoy with your favorite cup of coffee!