Brunch Kid-Style

Egg and Crescent Breakfast Bundles

    1 roll Pillsbury Crescent Rolls
    6 slices Bacon
    12 eggs

1/2 cup Sargento’s Reduced Fat shredded cheese

Directions

1. Pre-heat oven to 375.
2. Microwave turkey bacon. Crumble.
3. Open one can of crescent rolls. Lightly press perforations to make one large sheet. Be careful not to overwork the dough. Cut into twelve rectangles.
3. Coat a 12 cup muffin tin with non-stick spray.
4. Lightly press one dough rectangle into each tin.
5. Sprinkle half the cheese evenly into the 12 muffin tins.
6. Sprinkle bacon evenly into the 12 muffin tins.
7. Scramble eggs and pour into tins. Top with remaining cheese.
8. Bake at 375 for 15-20 minutes until the eggs are completely set.
Servings Per Recipe: 12

Awesome Banana Split Pancakes

Awesome Banana Split Pancakes

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 5
2 cups Original Bisquick™ mix
1 1/4 cups milk
1/4 cup chocolate-flavor syrup
1 egg
1/3 cup mini chocolate chips
2 medium bananas, sliced
2 cups sliced strawberries
Whipped topping, chopped peanuts, additional chocolate-flavor syrup and maraschino cherries, if desired
In medium bowl, stir Bisquick mix, milk, 1/4 cup chocolate-flavor syrup, mini chocolate chips, and the egg with wire whisk or fork until blended (batter may be thin).
Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other side until golden brown. Serve with remaining ingredients.

Cannoli Doughnuts

  • 45 min total time
  • 8 servings Cannoli Doughnuts

Filling and Doughnuts

3/4 c. whipping cream
1/2 box (4-serving size) vanilla instant pudding and pie filling mix (1/4 cup)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits

Chocolate Glaze

1/2 cup powdered sugar
1 tablespoon unsweetened baking cocoa
1 tablespoon butter, melted
  • Heat oven to 375°F. In medium bowl, beat whipping cream and pudding mix with electric mixer on medium speed until thick. Cover; refrigerate.
  • Bake biscuits as directed on can; cool on cooling rack. Meanwhile, in small bowl, beat Chocolate Glaze ingredients with whisk until smooth, adding enough milk for desired glaze consistency. Cover; set aside.
  • To fill doughnuts, let filling stand at room temperature 5 minutes. Spoon pudding into decorating bag fitted with 1/2-inch wide tip. Insert tip into side of each biscuit. Squeeze about 2 tablespoons pudding mixture into center.
  • Dip top of each biscuit into glaze. Place on cooling rack over cooking parchment paper; let stand 10 minutes to allow glaze to set. Store in refrigerator.

Apple Cinnamon Parfait

     1 Fiber One™ 90 calorie cinnamon coffee cake (from 5.34-oz box)

1/4 cup Yoplait® Light apple turnover yogurt (from 6-oz container)
1/4 cup diced Granny Smith apple
  1. Cut cinnamon coffee cake into 12 bite-size pieces. In small serving glass, layer half of cake pieces and half of the yogurt. Repeat layers; top with diced apple. Serve immediately.
Chocolate Donut Milkshakes

Yield: serves 3 large shakes

Chocolate Donut Milkshakes made with hot fudge, chocolate ice cream, and YES, chocolate mini donuts! #tastykake

  • 3 cup vanilla ice cream
  • 1/4 cup hot fudge sauce
  • 6 TastyKake mini chocolate donuts
  • 1/4 cup milk
  1. Combine everything in a blender and process until smooth! Garnish with whipped cream and an extra donut if desired. ENJOY immediately!
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