Wake Up Piggies

piggies

Sometimes, like it or not, you just have to have breakfast on the go! These little gems make it seem alright. Make them the night before, then heat quickly before you head out. Love the fact that everyone could customize their favorite ingredients. Even make it veggie only, if preferred. (you just can’t call them “wake up piggies” if you do!)

Ingredients
3 eggs
1 TBS milk
1 can (8 oz) refrigerated crescent rolls
8 fully cooked breakfast sausage links
4 slices cheese of choice (I used colby-jack)
Salt and pepper to taste

Steps
1. Heat oven to 350°F. In small bowl, beat eggs. Reserve 1 tablespoon  for brushing on tops of rolls. Whisk in milk. Scramble eggs. Salt and pepper to taste.
2. Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles; place on un-greased cookie sheet.
3. Brush reserved beaten egg on top of each crescent.
4. Bake 15 to 18 minutes or until golden brown.

Veggie Bars

veggiebars2My sister makes this often for family gatherings. I’ve never made it before, but found myself craving it the other day! So I asked her for her recipe and thought I’d pass it along! I realize there are many versions of this out there, but hers is the BEST!

2 tubes refrigerated crescent roll sheet
2 (8oz) packages cream cheese (softened)
1 cup mayonnaise
1 package powdered Ranch dressing mix
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup grated carrots
1 cup grated cheddar
(you can really use whatever veggies: red pepper, olives, etc.)

Lay both sheets of crescent rolls out on sheet cake pan side by side so it looks like a large pizza. Squish seam together. Bake according to package directions. Let cool.

Mix cream cheese, mayo and dressing mix together until smooth. Spread over cooled crust.

Chop veggies and sprinkle over cream mixture.

Top with shredded cheese, if desired.

Enjoy!

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Fresh Blueberry Cheesecake

blueberrycheesecakeWhen it’s blueberry season in Michigan, I just CAN’T get enough of them! And let’s face it, the season is WAY too short! Thankfully, this recipe can be made with fresh OR frozen, so stock up now! Enjoy!

CRUST

1 cup graham cracker crumbs
1/2 cup old-fashioned rolled oats
1/2 cup ground walnuts or nuts of your choice
2 tablespoons brown sugar
1/2 cup butter or margarine or 8 tablespoons, melted

Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.

FILLING

1 (8 oz) cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla

Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours.

 

TOPPING

2 cups fresh blueberries (frozen)
1/2 cup sugar
1 TBS cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 cup water
1 TBL lemon juice

Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly. Cook for 2 minutes to thicken. Remove from heat, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.

Keep cheesecake chilled.

 

Melt-In-Your-Mouth Lemon Cookies

lemoncookie-e1562752550440

What says summer better than a lemon cookie?? This one is top notch. Melts in your mouth and gives you that punch of tartness! YUM!

INGREDIENTS
1/2 cup salted butter, softened
1 package (8 oz) cream cheese, softened
1 1/2 tsp fresh lemon zest
1 1/2 cups sugar
1 large egg, room temperature
1 tsp vanilla extract
2 tsp fresh lemon juice
2 1/4 cups all-purpose flour
1 cup confectioners sugar (divided)
3 tsp baking powder

INSTRUCTIONS
Preheat oven to 350°F.

In a large bowl beat butter, cream cheese, lemon zest, and sugar until blended.

Add in egg, vanilla, and lemon juice.

Add in flour, baking powder, and 1/2 cup confectioners sugar. With the mixer on low, gradually beat into creamed mixture.

Using a cookie scoop, scoop dough and then roll in the remaining 1/2 cup of confectioners sugar. Place on parchment paper-lined baking sheets.

Bake until they no longer appear wet on top, 8-11 minutes. After about 5 minutes cooling on the pan (they will be soft!), place on cooling racks to cool completely.

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Homemade Trail Mix

trailmix

This can virtually be made with whichever 3-5 ingredients that your family loves, but this is my FAVORITE! This is much more economical than buying the pre-packaged mixes. Especially if you buy the ingredients in bulk.

2 Parts Craisins (dried cranberries)
2 Parts roasted almonds
1 Part dark M&M’s

(that’s what we use…or pick from the list below)

Raisins
Dried fruit – such as apricots, bananas
Peanuts
Dry-Roasted Peanuts
Honey-Roasted Peanuts
Granola
Sunflower Nuts
Fish Crackers

Mix together and put in sealable container or snack-size bags.

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Chocolate Banana Muffins

chocolatebananamuffinsKids and adults LOVE this recipe. What a great thing to have in the house during summer break when no one wants to cook breakfast everyday! They also make a tasty healthier snack!

1 and 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/4 cup unsweetened cocoa powder
3 small ripe bananas, mashed
1/2 cup egg substitute or 2 eggs
2 tablespoons vegetable oil
2 tablespoons liquid coffee creamer (I used vanilla)
1 teaspoon vanilla

1. In large mixing bowl, sift together flour, baking powder,
baking soda, salt, sugar and cocoa. Set aside.

2. In medium mixing bowl, combine bananas, egg substitute or eggs, oil, creamer and vanilla.

3. Add banana mixture to dry ingredients, stirring just until moistened.

4. Spoon batter into greased or paper-lined muffin pans, filling two-thirds full.

5. Bake in preheated 400 degree oven for 15 minutes. Cool in pans 5 minutes.

6. Remove and serve warm or at room temperature.

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Baked Chicken Tenders

chickentenders2

The two of us often judge a restaurant by the quality (and sometimes greasiness) of their Chicken Tenders. Aren’t they so so good?! Well, if you want to make them at home, but don’t have a deep fryer or an air fryer, try this version. They’re crispy and actually healthier! (but you don’t have to tell anyone!)

These were actually served with Zucchini noodles and a little marinara. Yum!

INGREDIENTS:
1 pound chicken tenders
1 cup buttermilk (I skipped)
1 cup Panko breadcrumbs (also called Japanese breadcrumbs)
1/3 cup shredded Parmesan cheese
Salt and pepper to taste
2 tablespoons butter, melted
Place chicken in a zip top gallon size bag. Pour the buttermilk in the bag and evenly distribute it over the chicken. Push the air out of the bag and seal. Let the chicken soak in the buttermilk for 15 to 30 minutes in the refrigerator.

Preheat oven to 425 degrees. Line a baking sheet with parchment paper or coat with cooking spray.

Combine Panko, Parmesan, salt and pepper in a pie dish or other container. Dredge chicken tenders in the breadcrumb mixture until they are evenly coated. Place the breaded chicken on the baking sheet. Drizzle each piece of chicken with melted butter.

Bake chicken for 15-20 minutes, until golden brown.

Serve with your favorite dipping sauce or lemon wedges. Or as a yummy chicken Parmesan dish with a little marinara!

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