Bacon, Egg and Cheese Brunch Ring

This is my idea of a perfect weekend brunch. The blend of bacon, egg and cheese in a baked crescent ring...delicious! It is always a hit for my family. What's better about this is the use of already made store-bought Pillsbury refrigerated crescent dinner rolls. It's what makes this recipe quick and easy as can be. It looks fabulous and fancy, don't you think?

This recipe is very versatile and ideal for Christmas breakfast, Easter brunch, picnic, Mother's Day, or any time of day!

BACON, EGG AND CHEESE BRUNCH RING

Prep Time: 30 minutes

Total Time: 55 minutes

Servings: 8

INGREDIENTS:

4 slices bacon, cut in half crosswise

1/3 cup plus 1 tablespoon milk

4 eggs, slightly beaten

Salt and pepper, if desired

1/4 cup chopped red bell pepper

1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls

1 cup shredded Mexican cheese blend (4 oz)

chopped fresh cilantro

1 cup Old El Paso Thick 'n Chunky salsa, if desired

DIRECTIONS:

1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.

2. In medium bowl, beat 1/3 cup of the milk, eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

3. Unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center. Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.

4, Place bacon on each of the triangles. 

Sprinkle 1/3 cup of the cheese onto widest part of the dough. 

Spoon eggs over cheese. 

Sprinkle with 1/3 cup of the cheese. 

Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). 

Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.

Carrot Patch Brownies

If Santa gets milk and cookies on Christmas Eve then I would think that Easter Bunny would be very pleased to receive his very own carrot patch! 

This dessert is great for Easter, spring, or garden themed party. It is simpler to put together than you think. Store bought brownie mix and a tub of chocolate frosting makes this wonderful treat so much easier to make. The edible dirt made of crushed Oreo cookies, chocolate coated strawberries as carrots, marshmallow bunnies and egg candies for additional decorations...cuteness overload! 

 CARROT PATCH BROWNIES

Prep time: 25 minutes

Total time: 1 hour 10 minutes

Serving: 12

INGREDIENTS:

Cooking spray, for pan

Parchment paper, for pan and baking sheet

1 box brownie mix, plus ingredients call for on box

1 1/2 cup white chocolate chips

1 tablespoon coconut oil

10 or more drops of orange food, for coloring

12 wooden skewers, for dipping

12 large strawberries

1 tub chocolate frosting

1 package Oreo cookies, crushed

Robin Eggs candies, for garnish

DIRECTIONS:

1. Preheat oven to 350°F and spray the inside of a 9"-x-13" baking pan with cooking spray.
Line pan with parchment paper and spray parchment paper with cooking spray.

2. Prepare brownie batter according to package instructions.
 Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes, then let cool.

3. Make orange frosting: 

In a small, deep bowl, microwave white chocolate chips on high for one minute, stirring every 20 seconds to remove clumps. Add coconut oil and orange food coloring, then mix and combined.

4. Make carrots:
Line a large baking sheet with parchment paper. Pierce each strawberry with a skewer and dunk the strawberries in melted orange chocolate, repeating to coat, if necessary. Place on lined baking sheet and refrigerate until set, 15 minutes.

 

Easter Marshmallow Bark

This is a perfect treat to make for Easter and spring time. It is festive and oh so pretty in its pastel colors. My kids love marshmallows. I mean LOVE them! So imagine their excitement when I told them I am making it for Easter! They happily volunteered as my helper in the kitchen. It is so simple to make with only a few ingredients needed. This dessert is really tasty it will definitely satisfy your sweet tooth!

Pastel-colored mini marshmallows together with melted white chocolate...hmmm, what's not to love? 

EASTER MARSHMALLOW BARK

Prep time: 10 minutes

Total time: 10 minutes

Serves: 12

INGREDIENTS:

1 bag (12 oz.) white chocolate chips

3 cups mini rainbow marshmallows

1 tablespoon shortening (optional)* 

Easter sprinkles or other fun sprinkles for decor on top

DIRECTIONS:

1. Line an 8x13 glass dish with parchment paper.

2. Put white chocolate and shortening in a medium sized glass bowl. Microwave for 1 minute. Give it a small stir. Return to the microwave in 30 seconds increments, stirring after each one, until chocolate completely melted.

3. Add marshmallows and stir to coat. You'll want to do this kind of quickly or the marshmallows will begin to melt.

No Bake Butterscotch and Peanut Butter Bird's Nest Cookies

Easter is just right around the corner. If you're looking for a sweet treat to add to your table during the Easter holidays, try adding these adorable butterscotch and peanut butter bird's nest cookies. These cookies looks so cute and festive! 

The combination of butterscotch and peanut butter flavor is truly delicious. It is fun to make. My boys and I enjoyed making this aesthetically appealing treat. I like that it doesn't require any baking, just a little stove-top action for melting the peanut butter and butterscotch for about 5 minutes. So go ahead, give it a try and bring the kids in on creating this fun treat! 

NO BAKE BUTTERSCOTCH AND PEANUT BUTTER BIRD'S NEST COOKIES

Cook time: 5 minutes

Total time: 5 minutes

Serving: 6 cookies

INGREDIENTS:

3/4 cup butterscotch chips

1/2 cup smooth peanut butter

2 cups chow mein noodles

1/4 cup chocolate eggs (Cadbury mini eggs recommended)

DIRECTIONS:

1. Melt the butterscotch chips with the peanut butter in a wide saucepan over low heat. Stir continuously until melted.

A 20-minute Meal: Honey Garlic Shrimp

This recipe is fabulous! It is very easy and the taste is restaurant quality. I love making meals that are not so time consuming but still taste good. Aside from the yummy taste, this dish require a little effort. It is ready in less than 30 minutes! Every time I make this for my family there's nothing left on the plate, they gobble it up and left the platter empty clean. Yes, even the sauce. 

Seriously, this recipe is quick and easy to make and the flavor is incredible. This is one of the many dishes that I make again and again.

20-MINUTE HONEY GARLIC SHRIMP

Prep Time: 15 minutes

Total Time: 20 minutes

Serves: 4

INGREDIENTS:

1/3 cup honey

1/4 cup soy sauce (I used reduced sodium)

1 tablespoon minced garlic

1 teaspoon minced fresh ginger (optional)

1 pound medium uncooked shrimp, peeled and deveined*

2 teaspoon olive oil

chopped green onion or sliced scallion, for garnish (optional)
parsley, for garnish (optional)

DIRECTIONS:

 1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

 2. Place shrimp in a large zipped-top bag or Tupperware.

Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.