Cinnamon Roll French Toast

Cinnamon rolls turned french toast! This recipe was very tasty. My french toast did not look as fluffy as the picture on the Pillsbury website, but I thought it was still very good. It also was very easy to make. I added cinnamon to the french toast egg mixture just to add another kick of cinnamon. If you can't already see from my blog already I love cinnamon! I think kids would love to see their favorite cinnamon rolls turned into french toast. This is not very healthy but a great treat to start the morning! I loved the icing. I would to use this recipe to top on regular french toast or pancakes.

Ingredients
1 can (12.4 oz) Pillsbury® refrigerated cinnamon rolls with icing (I used Cinnbon rolls and had cream cheese icing)
2 eggs
2/3 cup milk
4 tablespoons maple syrup

1 teaspoon vanilla

dash of cinnamon 

Directions
1. Bake cinnamon rolls as directed on package. Let rolls cool completely.
2. Spray griddle or 10-inch skillet with cooking spray; heat griddle to 375°F or heat skillet over medium heat. Slice each roll in half crosswise.
3. In shallow dish, whisk eggs, milk, 2 tablespoons of the maple syrup, the vanilla and cinnamon until blended. Dip each cinnamon roll slice into egg mixture, turning to coat completely. Place on griddle. Cook about 2 minutes on each side or until golden brown.
4. In small bowl, whisk reserved icing, the remaining 2 tablespoons maple syrup and enough warm water to create a pourable syrup consistency. Serve over French toast.

Pillsbury Recipe

Cinnamon Roll Coffee Cake

 I love cinnamon rolls but wanted to add a twist to the store bought can. This recipe did the trick. With the pecans and orange zest it added a punch of flavor to ordinary cinnamon rolls.I loved the orange flavor that was infused into the rolls. Unfortunately, the brown sugar mixture stuck to the bottom of the pan. It tasted delicious but was difficult to scape off the bottom. The edges were a bit crunchy, but I didn't think this impacted the dish much. I would make these again, but I might not melt the brown sugar for as long as I did. I also thought maybe I could pour the sauce over the top.

Ingredients 
2 Tablespoons margarine, melted
6 Tablespoons packed brown sugar
1 teaspoon grated orange peel
6 Tablespoons chopped pecans
3 Tablespoons sugar
1/2 teaspoon ground cinnamon
1 can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with icing

Directions
1. Heat oven to 375°F. Spray 8X8-inch pan with cooking spray.
2. In small bowl, mix butter, brown sugar and orange peel. Pour butter mixture into pan; top with 1/2 of the pecans.
3. In small bowl, mix sugar and cinnamon. Separate dough into 10 rolls. Cut each into quarters. Place dough pieces in sugar mixture; toss to coat. Arrange in single layer in pan.
4. Bake 20 to 25 minutes or until golden brown and no longer doughy in center. Drop icing by teaspoonfuls over top of coffee cake; sprinkle with remaining pecans. Cool in pan 10 minutes. Cut into squares. Serve warm.


Pillsbury Recipe

Sausage and Potatoes Italiano

My next experiment in the kitchen was all about meat and potatoes; a staple in my diet!  I already had 1/2 lb of hot sausage in the freezer so this recipe came together pretty easily. I choose to half the recipe. After reading reviews of this recipe I was a bit concerned it would be too salty, but I didn't see how I could alter the recipe to fix this problem. I choose to just stick with the recipe as written. I found it a bit salty but not overwhelming. I actually thought it to tasted better when I reheated it the next day for lunch.  This recipe was outstanding and is a quick go to dinner. And great for lunch the next day.

Ingredients

1/2 lb bulk Italian pork sausage
2 cups boiling water
1/2 cup milk
2 tablespoons butter
1 box (4.7 oz) Betty Crocker® au gratin potatoes
1/4 cup chopped green onions (2 medium)
1 tablespoon sliced green onions (1 medium)

Directions
1. Heat oven to 400°F. Spray 8x8-inch glass baking dish with cooking spray. In skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.
 
2. In large bowl, mix water, milk and margarine. Stir in pouch of Potatoes and pouch of Sauce Mix. Stir in sausage and 1/4 cup green onions until well blended. Pour potato mixture into baking dish.

3. Bake uncovered 35 minutes. Top with 1 tablespoon green onions. Bake 5 minutes longer or until potatoes are tender. Let stand 5 minutes before serving (sauce will thicken as it stands).

Betty Crocker Recipe