Happy Easter everyone....
At our house the Easter Bunny comes on Saturday, so after letting the kids find all the Easter eggs, we had a delicious brunch with some friends. Enjoy!
Breakfast Bake by Kraft
1 can (8oz) refidgerated crescent dinner rolls
2 C ham, chopped (a great use of your leftover Easter ham!!!)
1/2 C cold milk
1/2 tsp pepper
1 C Cheddar cheese, shredded
1 C mozarella cheese, shredded
1- Preheat oven to 350.
2- Unroll dough in a 9x13 baking dish. Press to cover the bottom of the dish and fill in any holes.
3- Sprinkle ham over the crust. Beat eggs, milk and pepper with a whisk until bleneded; pour over the ham. Top with cheeses.
4- Bake 25-30 minutes or until center is set (closer the 30 minutes)
20 frozen rolls
1 pkg. regular vanilla pudding
1 C brown sugar
1 tsp cinnamon
1/2 C chopped nuts
1/2 C melted butter
1- Place rolls in a greased 9x13 pan.
2- Mix pudding, brown sugar, cinnamon, and nuts together. Sprinkle over frozen rolls. Drizzle with melted butter.
3- Cover with a towel or greased plastic wrap and allow to rise overnight.
4- In the morning bake at 350 for 20-25 minutes. Let sit for 5-10 minutes, then turn over pan onto serving dish.
6 oz frozen orange juice concentrate
1 C milk
1 C water
1/4 C sugar
3 tsp vanilla
8-10 ice cubes
1- Mix all ingredients in a blender except the ice.
2- Add ice cubes a few at a time and blend until smooth.
Variation: For those of you who may be lactose intolerant, try this with soy milk (my favorite is Silk plain) just use a little less sugar.