The Meal for Friday: Take a day for yourself to truly enjoy God's love and compassion in your life!
- Katherine Victoria Vananderland
- Nov 4, 2021
- 11 min read
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It’s hard to resist the caramel-coated treat. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time Prep: 20 min. + chilling Bake: 30 min. + cooling Makes 20 servings
The kids will get a kick out of pulling off gooey pieces of this delectable monkey bread. It's hard to resist a caramel-coated treat. —Taste of Home Test Kitchen
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
optional glaze:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons 2% milk
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Directions
Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.
Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.
Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Total Time Prep/Total Time: 30 min. Makes 6 servings
Preparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Ingredients
1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
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Directions
Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.
Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.
Wondering how to make peanut butter pancakes? These morning treats are one of my husband's specialties. It's not unusual for him to wake me with those hot-from-the griddle cakes! —Dorothy Pritchett, Wills Point, Texas
Total Time Prep/Total Time: 15 min. Makes 8 pancakes
Ingredients
1 cup pancake mix
2 tablespoons sugar
1 egg
1/3 cup peanut butter
1 can (5 ounces) evaporated milk
1/3 cup water
honey butter:
1/4 cup butter, softened
2 tablespoons honey
Optional: maple syrup and chopped salted peanuts
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Directions
In a large bowl, combine pancake mix and sugar. In a small bowl, beat egg and peanut butter; add milk and water. Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased medium-hot griddle. Turn when bubbles form on top of pancakes; cook until second side is golden brown. In a small bowl, combine butter and honey until smooth. Serve with pancakes. If desired, top with chopped peanuts and maple syrup.
Nutrition Facts 3 each: 595 calories, 35g fat (15g saturated fat), 127mg cholesterol, 843mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 16g 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
2 teaspoons minced fresh dill
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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.
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.
We created this recipe so folks could enjoy the festive flavor of gingerbread at breakfast. For a pretty look, sprinkle the waffles with confectioners’ sugar. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Total Time Prep/Total Time: 30 min. Makes 8 waffles
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 large egg, separated, room temperature
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
Confectioners' sugar, optional
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.
In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g 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
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
topping:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup 2% 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.
Start off your day on a hearty note! This one-dish wonder will easily keep your family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
Total Time Prep/Total Time: 20 min.
Makes 4 servings
Ingredients
2 tablespoons diced onion
3 medium potatoes, cooked and cubed
6 large eggs, beaten
1/2 cup shredded cheddar cheese
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Directions
In a cast-iron or other heavy skillet, cook bacon until crisp. Remove to paper towels to drain. In drippings, saute onion and potatoes until potatoes are browned, about 5 minutes. Push potato mixture from center to sides of pan. Pour eggs into center; cook and stir gently until eggs are set and cooked to desired doneness. Stir to combine eggs and potato mixture.
Season with salt and pepper. Sprinkle with cheese and bacon; let stand until cheese melts.
Nutrition Facts 1 serving: 464 calories, 29g fat (11g saturated fat), 321mg cholesterol, 487mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.
Buffet Scrambled Eggs
Total Time Prep/Total Time: 20 min.
Makes 8 servings
Ingredients
8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk
16 large eggs, lightly beaten
Optional:Minced fresh parsley, tarragon and chives
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Directions
In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. If desired, sprinkle with parsley, tarragon and chives.
Nutrition Facts 3/4 cup: 304 calories, 24g fat (11g saturated fat), 464mg cholesterol, 692mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 15g protein.
Two of my favorites – mushroom and avocado – make a stacked sandwich fancy enough for company or a weekend breakfast with the family. —Carol McLaughlin, Papillion, Nebraska
Total Time Prep: 25 min. Bake: 10 min.
Makes 6 servings
Ingredients
8 large eggs
2 tablespoons 2% milk
1 teaspoon lemon-pepper seasoning
1/2 teaspoon dried basil
2 tablespoons butter, divided
1 tablespoon minced fresh chives
1 tablespoon olive oil
1/2 pound sliced fresh mushrooms
6 slices French bread (1 inch thick), toasted
3 ounces Brie cheese, cut into 6 slices
1 medium ripe avocado, peeled and thinly sliced
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Directions
Preheat oven to 350°. In a large bowl, whisk eggs, milk, lemon pepper and basil until blended. In a large nonstick skillet, heat 1 tablespoon butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Gently stir in chives.
Meanwhile, in another skillet, heat oil and remaining butter over medium-high heat. Add mushrooms; cook and stir 6-8 minutes or until tender.
Place toast slices on an ungreased baking sheet; top with mushrooms, eggs and cheese. Bake 8-10 minutes or until cheese is melted. Just before serving, top with avocado.
Nutrition Facts 1 serving: 319 calories, 22g fat (8g saturated fat), 307mg cholesterol, 431mg sodium, 17g carbohydrate (2g sugars, 3g fiber), 15g protein.
Total Time Prep/Total Time: 30 min.
Makes 4 servings
Ingredients
6 large eggs
1/3 cup 2% milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
6 ounces bulk pork sausage
1 tablespoon butter
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese
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Directions
Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.
TEST KITCHEN TIPSIf you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes. Nutrition Facts 1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.
This oatmeal tastes like bananas Foster, my favorite dessert. If you can’t find rum extract, double the vanilla. —Carol Touchton, Seffner, Florida
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
2 cups water
1-1/2 cups 2% milk
1/2 teaspoon salt
2 cups old-fashioned oats
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Dash ground ginger
Dash ground nutmeg
2 medium firm ripe bananas, sliced
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
Optional toppings: Cinnamon sugar, sliced ripe bananas and sweetened whipped cream
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Directions
In a large saucepan, bring water, milk and salt to a boil. Stir in oats; cook 5 minutes over medium heat, stirring occasionally. Cover and let stand.
In a small heavy saucepan, melt butter over medium heat. Stir in brown sugar and spices; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until slightly thickened. Add bananas; cook, stirring gently, until bananas are glazed and slightly softened, 1-2 minutes.
Remove from heat; stir in extracts. Stir banana mixture into oatmeal. Spoon oatmeal into serving bowls; add toppings of your choice.
Nutrition Facts 1-1/3 cups: 561 calories, 28g fat (16g saturated fat), 68mg cholesterol, 529mg sodium, 72g carbohydrate (39g sugars, 6g fiber), 9g protein.
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