Nutella, a dangerous friend indeed. Sometimes, though, sometimes … you just gotta give in to temptation. For better or for worse.
These are so simple, they’re simply amazing! Prepare for them to disappear right before your eyes. Serve them immediately or (if you have will power) store them in an air-tight container in the refrigerator for up to 5 days. While they’re to die for all by themselves, they go great with milk or coffee.
1 tube of crescent rolls
chocolate syrup, for drizzling (optional)
powdered sugar, for dusting (optional)
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
2. Unroll the crescents and spread each triangle with a huge healthy amount of Nutella.
3. Starting withe the wide ends, roll each triangle into crescent rolls. Place filled, rolled crescents on your parchment line baking sheet. Make sure to leave room for expansion as they bake.
4. Bake 10-12 minutes. Let crescents cool completely after baking.
5. If desired, before devouring serving, lightly dust crescents with powdered sugar and then drizzle with chocolate syrup.
6. Serve with milk or coffee and enjoy!
These Breakfast Enchiladas combine a much loved Tex Mex fav with classic AM flavors. Soft flour tortillas are stuffed with a savory meat mixture, and topped with a rich egg custard, crisp bacon bits, and shredded cheddar. Whether made ahead, or on the spot, it’s a breakfast made to fill you up and fuel your day.
Cinnamon Toast Crunch is one of our favorite cereals. I even remember how cool it was when I was a kid and they came in bar form for breakfast or snacks on the go. One weekday morning after pouring everyone’s bowls, I had an epiphany. Why not make my own cereal bars?! I couldn’t believe I hadn’t thought of it before. The boys LOVED these. This recipe alone probably won me the coveted ‘Mom of the Year’ award. Include them in lunches for an extra special treat, but be careful because you just might start a cafeteria riot as all the kids vie for a taste.
Cinnamon Toast Crunch Cereal Bars
4 1/2 cups cinnamon toast crunch cereal
4 cups miniature marshmallows
1/4 cup butter, melted
Spray a 9×13 or 9×9 pan with cooking spray.
In a large pot melt better over low heat. Add marshmallows and cook over medium-low heat until marshmallows are completely melted.
Once marshmallows are melted, remove pot from heat and add cereal to the pot, stirring to coat.
Press into the prepared pan and let cool completely. When set, cut into bars and serve.
A healthy breakfast or snack, these easy Baby Cereal Pancakes make use of common baby foods that often end up going to waste. They’re a perfect first food, or finger food, for hungry babies & toddlers. Something you can feel good about serving, and something they’ll love eating!
Cakes are great, but they’re often only associated with dessert. This buttermilk blueberry breakfast cake is here to change cakes place on the menu, one slice at a time. With a little zing from lemon zest combined with the natural sweetness of blueberries- this moist, fluffy cake is shaking things up at the breakfast table. One bite and you’ll agree- let’s have cake for breakfast!