Breakfast

Gorilla Bread

by Joy Portis on January 20, 2006

Gorilla Bread

Servings: 12 to 14 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1   8-ounce package cream cheese
2   12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees.  Spray a bundt pan with nonstick cooking spray.  Mix the granulated sugar and cinnamon.  In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.  Cut the cream cheese into 20 equal cubes.  Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.  Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.  Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.  Place half of the prepared biscuits in the pan.  Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.  Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.  Bake for 30 minutes.  Remove from the oven and cool for 5 minutes.  Place a plate on top and invert.

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Cinnamon Roll-ups

by Joy Portis on January 17, 2006

1 8oz. cream cheese (softened)
1 egg yolk (beaten)
1 1/2 sticks butter
1/4 cup sugar
1 loaf bread
1 t cinnamon

Mix cream cheese, egg yolk, 1/4 cup sugar until creamy. Trim crust from bread, and roll each slice flat with rolling pin. Spread with cream cheese mixture. Roll into a jelly roll. Place seam side down on greased cookie sheet. Freeze for 2-4 hours (or overnight, it doesn’t matter).

When you’re ready to bake them, melt your butter, and in separate bowl, mix 1 teaspoon cinnamon with 1 cup sugar. Dip roll in butter, then roll in cinnamon and sugar mixture. Place them back on the cookie sheet and bake on 400 degrees for 15 minutes.

*Sometimes, I like to cut each roll in half before baking them. It makes them bite-sized and gives you a little more bang for your buck!

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Paula Deen’s Breakfast Casserole

by Joy Portis on January 17, 2006

5 Slices thickly-sliced white bread – crusts and all, buttered & cubed.

1 pound of mild sausage, cooked, crumbled and drained.

3 cups of grated extra-sharp Cheddar cheese

4 eggs

2 cups of milk

1 teaspoon dry mustard

1 teaspoon of salt

1 teaspoon of hot sauce.

1. Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with cheese. Combine the eggs, milk, mustard, sale, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

2. The next morning, remove the casserole from the fridge and allow it to sit on the counter for 15 minutes while you pre-heat the over to 350. Remove the plastic wrap, place the casserole in the over and bake for 1 hour.

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Gorilla Bread

by Joy Portis on January 17, 2006

Gorilla BreadServings: 12 to 14 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1   8-ounce package cream cheese
2   12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts

Directions

 Preheat the oven to 350 degrees.  Spray a bundt pan with nonstick cooking spray.  Mix the granulated sugar and cinnamon.  In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.  Cut the cream cheese into 20 equal cubes.  Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.  Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.  Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.  Place half of the prepared biscuits in the pan.  Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.  Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.  Bake for 30 minutes.  Remove from the oven and cool for 5 minutes.  Place a plate on top and invert.

 

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