Happy Valentine's Day!

These little wonders are AMAZING!!! SOOO good! I put them together on Friday night and threw them in the fridge. Then the next morning i pulled them out and put them in the oven and WOW! Chris and I were eating these all weekend long! Yummm! I can't remember whose blog i got these from so if they're yours let me know because i REALLY want to thank you!!!
Cinnamon Rolls
For dough:
1/2 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened

For filling:
2/3 cups granulated sugar
1/4 cup packed light brown sugar
2 teaspoon cinnamon

Glaze (is my own combination):
2 cups powdered sugar
Approximately 8 teaspoons milk (add more if glaze is too thick)
2 teaspoons vanilla

Directions
-In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. (If mixture doesn't foam, discard and start over.)
-Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside
-In small bowl, combine milk and eggs.
-With mixer and dough hook on low speed, add milk and egg mixture then slowly add flour mixture, stirring to combine.
-Beat at medium speed until a very soft dough forms, about 2 minutes.
-Add butter and continue beating at medium speed until dough is smooth, soft, and elastic (adding more milk or flour to achieve good consistency if needed), about 4 minutes (it will be quite sticky).
-Add dough to large oiled bowl and tightly with plastic wrap.
-Let dough rise in a warm place until doubled in bulk, about 1 hour.
-Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
-Stir together brown sugar, cinnamon, and 2/3 c. granulated sugar and sprinkle evenly over dough.
-Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal.
-Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
-Arrange slices, cut sides up, into prepared 9x13 pan, spacing evenly as they will bulk up.
-Cover with plastic wrap and place in fridge overnight to rise (you can also just let rise at room temp until doubled in bulk about 1 -1 1/2 hours).
-In morning, remove rolls from fridge and preheat oven to 350 degrees while they comes to room temperature.
-Bake rolls in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
-Meanwhile, stir together powdered sugar, vanilla and milk with a fork until smooth.
-Drizzle over buns while still relatively hot.
-Serve buns warm or at room temperature.

Breakfast Wrap!

So many people ask what i have for breakfast since i've been on weight watchers. Well this is one of my favorites! It's quick, easy, and only 3.5pts! Oh and SOO filling!

Ingredients
-One single serving cup of egg whites egg beaters (You know there's three in a packet at the g-store... use one... it's like 2 egg whites i think?)
-around 1/2c chopped onions, bell pepper, and mushrooms (I get these b/c they are always cheap and i chop them up at the begining of the week so each morning i just scoop out what i need, celery is also good!)
-I can't believe it's not butter spray
-2tbsp about of reduced fat shredded cheese (i like mexican shreds)
-one low carb wrap. I tend to buy Mission. They have one that tastes just like a flour wrap and is small... i found if i get their wheat version, it's bigger which equals more points so i have to cut that in half and it doesn't wrap as well).

Directions
Place veggies in a microwave container, spray with the butter, and cook in micro for 1 minute and 45 sec.
Pour in your egg whites, cook for 45 sec
stir and cook for another 45 secs
use a fork to scramble
Sprinkle your cheese one your wrap, load it up with the eggs, and wrap it up!
So good!
Be careful though it might leak a little so have a plate or napkin under it~

WW pts: 3.5

Amish Christmas

Chris and I have decided this is our new Christmas tradition... and my family couldn't be happier! Growing up, my parents always did this HUGE yummy breakfast (fried pork chops, homemade biscuits, eggs, bacon, etc etc etc) and then we would always have the big meal and then numerous deserts. Well I got to thinking... that's A LOT! And lately i've really begun to HATE the feeling of being too full... so I thought a breakfast casserole would be perfect. When I saw an Amish Breakfast casserole on Allrecipes i knew I had hit the mother load... b/c we all know the Amish can cook!
What made this even better was that my wrist had REALLY been bothering me so when i went to put this together on Christmas Eve (so then all i had to do was pop it in the oven the next morning) Chris helped me out BIG time... I couldn't even stir! So here is our Christmas Tradition!

Amish Breakfast Casserole
Ingredients
1 lb sliced bacon
1 med sweet onion chopped
6 eggs, lightly beaten
4 c frozen shredded has brown potatoes, thawed
2 c shredded cheddar cheese
1 1/2 c small curd cottage cheese
1 1/4 c shredded Swiss cheese

Directions
In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13"x9" baking dish

Baked, uncovered, at 350 for 35-40mins or until set and bubbly. Let stand for 10 minutes before cutting.

This was a great dish and enjoyed by my whole family for days!

Biscuits and eggs!

Yes I am southern, and No I do not make biscuits... why you may ask??? Because my dad always did! Why should I when he makes perfectly heavenly ones???
So on Sunday morning I was up nice and early and decided to give it a go... now they weren't like my dad's but they were Very tasty!
For the biscuits i just used a basic recipe I found in my Betty Crocker cookbook.
For the Eggs, I sauteed onions and bell pepper in butter then added the following mixture:
some egg whites (from egg beaters) then a few regular eggs, cheese, milk, pepper, and pepperoni, chopped into small pieces. Cook until scrambled... and YUM!

Pumpkin Cream Cheese Muffins!

I LOVE these! So good on a cold morning with a cup of coffee, if they aren't just out of the oven throw it in the microwave and warm is up... so good! I found this recipe on Annie's Eats and knew I had to star to it make later and I found the PERFECT time. One of Chris's best friends from college is coming into town tonight! I didn't want him to have to make his own breakfast on Friday, while Chris and I were at work, so I figured, Lets Make Muffins! YUMMM! Sadly I am not one to read the directions (only ingredients) all the way through before I begin, so I didnt' read the "freeze the cream cheese mixture" part until I was ready to start... so while I TRIED to freeze it, I didn't let it FULLY freeze, but they were STILL awesome! YEA! So here's what you do!
Ingredients

For the muffins:
3 cups flour
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1 tbsp. and 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the streusel topping:
½ cup sugar
¼ cup and 1 tsp. flour
4 tbsp. butter, cubed
1 ½ tsp. cinnamon

Directions
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350°. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

And Enjoy!!!

Eggy Breakfast

So I needed something healthy, quick, and that I could eat at work... well you know how I LOVE talking to myself so we had a quick conversation and came up with Eggy Breakfast!

Ingredients

(Some of these are guesstiments)
1/2 carton of egg whites
3 Eggs
1/2 C Mexican cheese
1/2 C Chopped onion
pepper to taste
3-4oz of Honey Ham shredded/cut (I used my husbands deli meat)

Combine and pour into pam sprayed muffin tins.
Bake at 350 for about 15mins or until you think they are done.

For you weight watchers out there.. one is 1pt and two are 3pts!
I put mine in the fridge and heat up for about a minute in the morning and WONDERFUL!!