Cinnamon Roll French Toast Casserole

Another breakfast casserole option that's great for a crowd. What can I say, I'm on a breakfast kick!

Ingredients
1/4 cup butter
2 cans of cinnamon rolls
6 eggs
1/2 cup milk
2 tsp vanilla
1 cup maple syrup

Directions
- Melt butter and pour into bottom of 9x13 pan, coating entire surface.
- Cut each cinnamon roll into 8 pieces and place it bottom of dish.
- In mixing bowl beat eggs, milk, and vanilla.
- Pour over rolls.
- Pour maple syrup over the top of entire mixture. (This seems strange, I know.)
- Bake at 375 for 25-30 minutes.
- Let stand about 5 minutes and drizzle with cinnamon roll icing packs.

Tips from a Kitchen of Reality
- The original recipe calls for whipping cream which I rarely have-- milk works fine and is better for you anyways.

Blueberry Muffins

My husband loves muffins! They are his breakfast of choice, if he has a choice. So, rather than buy them from the grocery store, I decided I would make them. I was prepared to search for the perfect recipe and do some kitchen experiments until it was really perfect, but I pretty much lucked out on the first try. Giving credit where credit is due, this is adapted from Martha Stewart's recipe.

Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fresh blueberries

1 1/4 cups sugar

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup milk

1/4 teaspoon nutmeg

Directions:

< Preheat oven to 375 degrees. Put a cupcake liner in each hole in your muffin pan; set aside.

In a medium bowl, whisk together flour, baking powder, and salt.

Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.

In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes.

Add eggs, one at a time, beating until combined. Mix in vanilla.

With the mixer on low speed, add reserved flour mixture, beating until just combined.

Add milk, beating until just combined. Do not overmix.

Using a rubber spatula, fold in the blueberries.

Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.

Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Serve warm or at room temperature.

Tips from Kitchen of Reality:

- The original recipe called for 2 cups of blueberries. I prefer a little less, so I reduced it to 1 1/2 cups. You can tweak this however you like.

- Make sure you have FRESH baking powder. This can make a huge difference in baking. Old baking powder will result in short, un-risen, dense muffins.

- I use cupcake papers, but if you don't have them, you can just butter (or Pam) and flour your muffin pan.

- I used frozen blueberries, and they seemed to work just fine. It's just not blueberry season here yet.

- Be sure to flour your blueberries, as called for in the recipe. Don't ask me why, but this helps them to stay suspended in the batter, rather than all falling to the bottom as your muffins bake.

Baked Cheese Grits

A good southern dish that I love to make for a crowd. It is indeed NOT a healthy recipe, but good nonetheless. My sister, who hates breakfast food, claims this to be her favorite. Enjoy.

Ingredients
- 6 cups chicken broth
- 1 tsp salt
- 1/4 tsp pepper
- 2 cup quick cooking grits
- 2 8-oz blocks of cheese, cubed (your choice what kind)
- 1 stick of butter
- 1/2 cup milk
- 4 eggs, beaten

Directions
- Boil broth, salt, and pepper.
- Stir in grits and simmer for 8 minutes.
- Add cheese, milk, eggs, and butter.
- Pour in a greased 9x13 baking dish.
- Bake at 350 for 45 minutes

Tips from a Kitchen of Reality
- The cheese choice is up to you-- sharp cheddar is what the original recipe calls for. Last time I made it the brother in law and husband voted to throw in some Cabot habanero cheese and it was AWESOME. Mix it up or use what you've got.
- Depending on your type of grits they may not need to cook for 8 minutes-- but stir occasionally so they don't stick while cooking.
- This is a great "make the night before" item-- then just throw them from the fridge to the oven and you're set to go.

Caramel Puffs

This is an addictive recipe. BEWARE! I think my Grandma Etta made these for us the first time and now they are a special treat that we love to make especially on vacations or around holidays. For those that hate popcorn kernels stuck in your teeth from real popcorn-- this is the greatest recipe-- ask my brother in law, Brian.

Ingredients
2 sticks margarine
1 cup brown sugar
1/2 cup white karo syrup
1 tsp vanilla
1 tsp baking soda
2 bags of butter flavored corn puffs

Directions
- Bring margarine, brown sugar, and syrup to a boil.
- Boil 2 minutes.
- Remove from heat and add vanilla and soda.
- Pour over puffs.
- Spread in a thin layer and bake for 45 minutes at 250, stirring occasionally.

Tips from a Kitchen of Reality
- I usually use two 9x13 dishes to bake these in. It allows me to spread them thinner and not throw them all over the bottom of my oven when I stir them.
- Butter flavored puffs are sometimes hard to find but they do sell them. (I got them at Aldi this week, that is why I have the recipe out. Mark is in heaven.)