Monday: Breakfast, Lunch, and Dinner
- Katherine Victoria Vananderland
- Oct 2, 2021
- 11 min read
When I married him, I discovered that my husband's family has the best cinnamon roll recipe! I asked his mom how to make homemade cinnamon rolls, and I've been making them ever since. Serve them with scrambled eggs, and you have a filling breakfast. As a variation, you can replace the filling with a mixture of raisins and pecans. —Shenai Fisher, Topeka, Kansas
Total Time Prep: 40 min. + rising Bake: 20 min. + cooling
Makes 16 rolls
Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon salt
4 to 4-1/2 cups all-purpose flour
filling:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
frosting:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar
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Directions
Dissolve yeast in warm milk. In another bowl, combine sugar, butter, eggs, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
Bake until golden brown, 20-25 minutes. Cool on wire racks.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.
BEST CINNAMON ROLL TIPS How do you know when dough is kneaded enough? You want to knead the dough until it is smooth and elastic. Another trick to tell if your dough is done is to press it with your finger. If the indentation stays, the dough still needs more work. If it springs back to its original shape, your dough is ready to rest.Why didn't my cinnamon rolls rise? In general, sweet doughs take longer to rise because the liquid that feeds the yeast is absorbed by the sugar. To counteract this, be sure you allow sweet doughs, like cinnamon rolls, plenty of time to rise. Also, when kneading the dough, don't add too much flour. Doing so creates a tough, dry dough, causing the yeast to not work properly.Can I freeze cinnamon rolls? Yes, you can freeze cinnamon rolls! To freeze unbaked rolls, cut as directed but don’t allow to rise. Tightly cover and freeze in a single layer for up to two weeks. When ready to use, thaw in the fridge overnight. The next morning, bring to room temperature and allow it to rise until doubled in size. Bake as directed. To freeze baked rolls, bake as directed and cool. Tightly cover and freeze. When ready to use, thaw overnight in the fridge. The next morning, cover and bake at 350° for 20 minutes. Let cool and frost.What other cinnamon roll variations can you make? There are plenty of cinnamon roll recipes you can make! Try out chocolate chip caramel rolls, pumpkin cinnamon rolls or bacon rolls! Nutrition Facts 1 roll: 364 calories, 15g fat (9g saturated fat), 66mg cholesterol, 323mg sodium, 53g carbohydrate (28g sugars, 1g fiber), 5g protein.
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Total Time Prep: 15 min. Bake: 25 min. + standing
Makes 6 servings
Ingredients
1 sheet refrigerated pie crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
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Directions
Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts 1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
The buttery crunch of croissants goes perfectly with the smooth Swiss and tender eggs. Breakfast for a crew doesn't get much easier than this!—Kathy Harding, Richmond, Missouri
Total Time Prep: 20 min. Bake: 35 min. Makes 12 servings
Ingredients
16 large eggs
2 cups 2% milk
1/4 teaspoon ground nutmeg
4 cups shredded Swiss cheese
8 ounces sliced deli ham, chopped
4 croissants, torn into 1-1/2-inch pieces
1 tablespoon minced chives
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Directions
Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top.
Bake, uncovered, until puffed and golden brown, 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts 1 piece: 354 calories, 23g fat (11g saturated fat), 306mg cholesterol, 545mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein.
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
Total Time Prep: 15 min. Bake: 20 min.
Makes 1 dozen
Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
topping:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup Whole Milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided
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Directions
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
This satisfying salad proves that turkey can be enjoyed outside of the holidays. Peppery salad greens, sweet grapes and rich walnuts combine to create a flavor sensation. —Nancy Heishman, Las Vegas, Nevada
Ingredients
1/2 cup orange juice
3 tablespoons red wine vinegar
3 tablespoons sesame oil
2 tablespoons minced fresh chives
salad:
4 cups cubed cooked turkey
1 large apple, chopped
1 cup green grapes, halved
3 cups fresh arugula or baby spinach
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped walnuts
1/2 cup pomegranate seeds
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Directions
For dressing, whisk together first 6 ingredients.
Place turkey in a large bowl; sprinkle with seasonings and toss to combine. Stir in apple and grapes. Add arugula and mandarin oranges. Drizzle with dressing; toss lightly to combine.
Sprinkle with walnuts and pomegranate seeds. Serve immediately.
Nutrition Facts 1-1/2 cups: 354 calories, 17g fat (3g saturated fat), 94mg cholesterol, 301mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 30g protein.
My colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. —Teresa Jordan, Springville, Utah
Total Time Prep/Total Time: 30 min. Makes 6 servings
Ingredients
3 cups uncooked whole wheat spiral pasta (about 8 ounces)
6 cups torn romaine
3 cups coarsely shredded rotisserie chicken
2 medium tomatoes, chopped
1/2 cup shredded Parmesan cheese
1/2 cup creamy Caesar salad dressing
1/3 cup slivered almonds, toasted
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Directions
Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.
Nutrition Facts 2 cups: 422 calories, 22g fat (5g saturated fat), 75mg cholesterol, 416mg sodium, 26g carbohydrate (3g sugars, 5g fiber), 30g protein.
This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California
Ingredients
3 tablespoons Vanilla Greek yogurt w/Honey
4-1/2 teaspoons grated Parmesan cheese
1 teaspoon lemon juice
1/2 teaspoon prepared pesto
1/4 teaspoon grated lemon zest
Dash pepper
4 slices sourdough bread
1/4 pound sliced rotisserie chicken
4 slices ready-to-serve fully cooked bacon
2 slices smoked part-skim mozzarella cheese
2 slices red onion, separated into rings
4 portabello mushroom caps split in two
2 tablespoons butter, melted
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Directions
In a small bowl, combine the first six ingredients; spread half over two bread slices. Layer with chicken, bacon, mozzarella cheese, onion and tomato. Spread remaining mayonnaise mixture over remaining bread slices; place over top. Brush outsides of sandwiches with butter.
Cook on a panini maker or indoor grill until bread is browned and cheese is melted, 3-4 minutes.
TEST KITCHEN TIPSGo for freshly squeezed lemon juice when preparing this summery sandwich. Bottled lemon juice, which is from concentrate, won’t provide the same bright, fresh flavor. Buy some lemons to get the job done. In Europe, Parmigiano-Reggiano and Parmesan are considered the same cheese. But in the U.S., Parmesan is a generic term that may not come from Italy’s Parmigiano-Reggiano region. Using the authentic Italian cheese (in a lesser amount than the original’s ½ cup) ensures a cheesy richness in the makeover with less fat and calories. These gooey panini recipes are sure to curb the cravings. Nutrition Facts 1 sandwich: 653 calories, 42g fat (16g saturated fat), 80mg cholesterol, 996mg sodium, 40g carbohydrate (3g sugars, 2g fiber), 28g protein.
My husband wanted bacon and eggs; I wanted a BLT. We settled our standoff with an irresistible sandwich we've had many times since. —Patti Darwin, Lubbock, Texas
Bacon, Egg & Avocado Sandwiches
2 reviews Test Kitchen Approved
Total Time Prep/Total Time: 25 min. Makes 2 servings
Ingredients
2 bacon strips, halved crosswise
2 large eggs
1/8 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoons Miracle Whip or mayonnaise
4 slices sourdough bread, toasted
1/2 medium ripe avocado, peeled and sliced
Optional: 2 slices Gouda cheese and 1 slice red onion, separated into rings
2 teaspoons butter, softened
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Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Pour off drippings.
In same skillet, break eggs, 1 at a time, into pan; immediately reduce heat to low. Cook until whites are completely set and yolks begin to thicken. Remove from heat; sprinkle with garlic salt and pepper.
Spread Miracle Whip over 2 slices of toast. Top with bacon, eggs, tomato, avocado and, if desired, cheese and onion. Spread butter over remaining 2 slices of toast; place over top.
HEALTH TIP:Avocados are known for their healthy monounsaturated fat, but they are also a good source of vitamins C, K and E plus most B vitamins.
Nutrition Facts
1 sandwich: 448 calories, 23g fat (7g saturated fat), 209mg cholesterol, 864mg sodium, 44g carbohydrate (7g sugars, 4g fiber), 18g protein.
My grandmother used to make a similar classic Greek soup, avgolemono, every Sunday after church. Here’s my version of her recipe. The kids and I came up with this variation while experimenting with different ingredients. I think my yia-yia would be proud. —Nick Haros, Stroudsburg, Pennsylvania
Ingredients
2 tablespoons butter
1 pound sliced fresh button mushrooms
1 pound sliced fresh baby portobello mushrooms
1 celery rib, sliced
2 cartons (32 ounces each) chicken broth
2 teaspoons chicken bouillon granules
1-1/2 cups uncooked orzo pasta
Minced fresh parsley
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Directions
In a Dutch oven, heat butter over medium-high heat. Add mushrooms and celery; cook and stir 6-7 minutes or until tender. Add broth and bouillon; bring to a boil. Stir in orzo; return to a boil. Cook, uncovered, 7-9 minutes or until orzo is al dente, stirring occasionally. Remove from heat; let stand 5 minutes.
Meanwhile, in a large bowl, whisk eggs, lemon juice and pepper. Gradually whisk in 1-1/2 cups of the hot broth; return all to pan, stirring constantly. Cook over medium heat until broth is slightly thickened, stirring occasionally. (Do not allow to boil.) Top servings with parsley.
Nutrition Facts 1-1/3 cups: 225 calories, 6g fat (2g saturated fat), 59mg cholesterol, 1243mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 11g protein.
Contest-Winning Veggie Tortellini Soup
“Italian cuisine has more to offer than spaghetti and pizza. Just check out this mouthwatering, healthy soup. I’ve served it to company with rave reviews along with requests for the recipe.” —Priscilla Gilbert, Indian Harbour Beach, Florida
15 reviews Contest Winner Test Kitchen Approved
Total Time Prep: 15 min. Cook: 20 min. Makes 7 servings
Ingredients
3 medium carrots, chopped
Portabella Mushrooms Sautéed in butter add to soup
1 large onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 cans (14-1/2 ounces each) vegetable broth
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 cups refrigerated cheese tortellini
1/3 cup chopped fresh spinach
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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Directions
In a Dutch oven, saute carrots and onion in oil until onion is tender. Add garlic; cook 1 minute longer.
Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.
Nothing could be more simple than this side dish. Since it has just four ingredients, I assemble it in no time, then pop it into the oven for about 15 minutes. It turns out perfect every time. —Mary Ann Marino, West Pittsburgh, Pennsylvania
Total Time Prep/Total Time: 20 min.
Makes 12 servings
Ingredients
4 pounds fresh asparagus, trimmed
1/4 pound butter, melted
2 cups shredded Parmesan cheese
1/2 teaspoon pepper
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Directions
Preheat oven to 350°. In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes or until crisp-tender. Drain.
Arrange asparagus in a greased 13x9-in. baking dish. Drizzle with butter; sprinkle with Parmesan cheese and pepper. Bake, uncovered, for 10-15 minutes or until cheese is melted.
Nutrition Facts 6 ounce-weight: 107 calories, 8g fat (5g saturated fat), 20mg cholesterol, 273mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 7g protein.
This orange salad dessert is slightly sweet and tangy, too. It adds beautiful color to any meal and appeals to all ages! —Ann Eastman, Santa Monica, California
Total Time Prep: 20 min. + chilling Makes 10 servings
Ingredients
1 can (11 ounces) mandarin oranges
1 can (8 ounces) crushed pineapple
Water
1 package (6 ounces) orange gelatin
1 pint orange sherbet, softened
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Directions
Drain oranges and pineapple, reserving juices. Set oranges and pineapple aside. Add water to juices to measure 2 cups. Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved. Stir in sherbet until smooth.
Chill until partially set (watch carefully). Fold in oranges, pineapple and bananas. Pour into an oiled 6-cup mold. Chill until firm.
Nutrition Facts 1 piece: 161 calories, 1g fat (0 saturated fat), 2mg cholesterol, 55mg sodium, 39g carbohydrate (35g sugars, 1g fiber), 2g protein.
A slightly savory dressing really complements the sweet fruit in this recipe. I also use the dressing on salad greens. —Dixie Terry, Goreville, Illinois
Ingredients
2 tablespoons lemon juice
1/2 teaspoon sugar
4-1/2 teaspoons minced fresh basil
1 cup cubed fresh pineapple
1 cup sliced fresh strawberries
1 cup sliced peeled kiwifruit
1 cup seedless watermelon balls
1 cup fresh blueberries
1 cup fresh raspberries
1 cup black berry's
1 cup Bing Cherry's
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Directions
Place the lemon juice, sugar, salt, mustard, onion powder and pepper in a blender; cover and pulse until blended. While processing, gradually add oil in a steady stream. Stir in basil.
In a large bowl, combine the fruit. Drizzle with dressing and toss to coat. Refrigerate until serving.
Nutrition Facts 3/4 cup: 145 calories, 11g fat (1g saturated fat), 0 cholesterol, 76mg sodium, 14g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic exchanges: 2 fat, 1 fruit.
I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina
Total Time Prep: 10 min. Cook: 2 hours
Makes 12 servings
Ingredients
16 cups frozen french-style green beans (about 48 ounces), thawed
1/2 cup butter, melted
1/2 cup packed brown sugar
1-1/2 teaspoons garlic salt
3/4 teaspoon reduced-sodium soy sauce
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Directions
Place beans in a 5-qt. slow cooker. Mix remaining ingredients; pour over beans and toss to coat. Cook, covered, on low until heated through, 2-3 hours. Serve with a slotted spoon.
Nutrition Facts 2/3 cup: 143 calories, 8g fat (5g saturated fat), 20mg cholesterol, 320mg sodium, 17g carbohydrate (12g sugars, 3g fiber), 1g protein.
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