Mini Crescent Rolls

This is my son's new favorite breakfast!!!

Prep Time 15 min.
Total time 30 min.
Makes 48 snacks

INGREDIENTS

• 2 cans (8 0z. each) Pillsbury refrigerated crescent dinner rolls
• 48 cocktail-sized smoked link sausages or hot dogs (from 16 oz package)

DIRECTIONS

1. Heat oven to 375*. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling into opposite point; place point side down on 2 ungreased cookie sheets.
3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway thru baking. Immediately remove from cookie sheet. Serve warm.
   

Peanut Butter Banana Oatmeal Muffins

I found this recipe over at My Kinda Rain. Sounds super yum!!

Peanut Butter Banana Oatmeal Muffins

Yield: about 18 muffins

Ingredients:
1½ cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tbsp. applesauce
¾ cup light brown sugar
2 large eggs
1 cup mashed banana (about 3 bananas)
6 tbsp. creamy peanut butter
1 cup low-fat buttermilk

Directions:
Preheat the oven to 350˚ F. Line 18 muffin cups with paper liners. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Divide the batter between the prepared muffin cups. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan5-10 minutes, then transfer to a wire rack to cool completely.

Aubrey's Waffles

These are the Blogworld famous Aubrey's waffles. Aubrey even made them for a group of bloggy friends at the 2008 Blog Party in Oregon! Thanks Aubrey for sharing. :)
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"Whenever I am at a loss for what to make for dinner, this is always my backup. It's super simple and quick. We have a special waffle iron that makes three mini waffles that my grandma gave us for Christmas a while back. But the recipe is so awesome, it works fine in any waffle iron. They're delicious and everyone loves them! I always have people asking me for this recipe."

Aubrey's Waffles

1 3/4 c flour
2 t baking powder
1 T sugar
3 egg yolks beaten
1/3 c vegetable oil
1 1/2 c milk
3 egg whites, beaten stiff

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in vegetable oil. Carefully fold in beaten egg whites (do not overmix). Pour batter onto waffle iron. Close and bake.

Breakfast Smoothie

This is a great recipe to take on the go!!

2 (8oz.) containers vanilla yogurt
1/4 cup orange juice
1 cup frozen strawberries
1 banana sliced

Blend all ingredients in blender until smooth.

Super yummy smoothie

I found this super yummy smoothie/slushie on the site Not So Average Kid. The author is an 11 yr old girl and she often posts great recipes. This has been my fave so far because it's so easy and so healthy!! I changed her recipe just a bit by changing the sugar to Splenda. This cut calories and obviously cuts sugar. :) My kiddos love this and they often have it for breakfast or for an afternoon snack.


-- 5 Strawberries
-- 4 ice cubes
-- 1/4 cup of water
-- 2 teaspoons of lemon juice (depending on how lemony you want your slushies)
-- sugar Splenda to your liking
-- banana (optional- I added this and it was great!!)

Put ice cubes in a blender and blend until crushed. Add the strawberries, water, lemon juice, Splenda, and banana if you chose. Blend until smooth. Enjoy!!!

Self-Cookin' Breakfast

This was a recipe posted on Sheila's blog. I've not seen a recipe for a crockpot breakfast, so thought, hey, let's give this a try. This is what she wrote:

"Last night we made our version of a crockpot breakfast. We of course needed to feed a herd of menZ, so the amount filled a large crock, but you could downsize it for your family needs or if you have company this is for you.

SELF COOKIN' BREAKFAST

2 pounds Hashed Browns (frozen)
2 pounds sausage / bacon
1 diced onion
2 cans diced green chiles (7 oz.)
1 pound of cheese (your favorite)
2 dozen eggs
1 cup milk
salt & pepper

First spray your crock pot (slow cooker) with PAM® to prevent sticking.
Then place the hashed browns in the bottom.
Next layer the sausage / bacon along with your onion & green chiles.
Top with the cheese.
Whisk together the eggs, milk, and salt & pepper, pour over the crock pot mixture.
Go to BED!
Cook on LOW for 10-12 hours.
Wake UP and voilà!— a delicious breakfast for everyone.
We served with (soft taco size) tortilla's, but you can serve with any bread you like."

Thanks, sheila.