My kids say they like them even more than the Cinnabon classic. You know how the best part of a cinnamon roll is typically the gooey center? These are like that all the way through, with a yummy cream cheese frosting melted into the rolls. Our family tradition is to make these for Christmas morning, and also twice a year for our church’s semi-annual General Conference.
Read MoreFrom Rachael Ray EXPRESS LANE MEALS. These yummy breakfast tacos are good for B, L, D: good for breakfast, lunch, or dinner.
Read MoreFrom Art Smith's KITCHEN LIFE. Because this slushy, satisfying drink can be served anytime during the day (as a low-fat, on-the-go breakfast; a light lunch; a between-meal snack; and so on), I like to make a blenderful in the morning and store it in the freezer.
Read MoreFrom Katie Lee Joel's THE COMFORT TABLE. Perfect for when you have houseguests…make this fruit salad for breakfast ahead of time and store it in the refrigerator. Everyone loves starting their day with the fresh flavors and beautiful bright colors. The custard sauce can also be made ahead of time.
Read MoreFrom Katie Lee Joel's THE COMFORT TABLE. They say that real men don't eat quiche, but try finding one who doesn't like this one. I love the heat of the red pepper flakes offset by the creamy goat cheese.
Read MoreFrom Katie Lee Joel's THE COMFORT TABLE. Fact: Bacon makes everything taste better. And this recipe actually makes bacon taste even better. The sugar caramelizes on the bacon and the mustard adds just a little kick.
Read MoreWhen I make biscuits, I usually make this sausage gravy. I love to split open a hot biscuit and smother it with gravy. It is so creamy and rich with just the right amount of spice from the breakfast sausage. This certainly makes for a hearty breakfast.
Read MoreFrom Nigella Lawson’s NIGELLA EXPRESS. Addicting! Make a batch on the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the run.
Read MoreThese muffins some awesome texture to them with the addition of a yummy streusel topping. Buttermilk makes these muffins moist and the blueberries make them sweet. The lemon zest gives them depth of flavor; you're not aware that it's there, only that they're really delicious muffins.
Read MoreFrom Barefoot Contessa Back to Basics. In Paris, Cafe Varenne makes this fabulous fabulous country omelet with bacon, potatoes, and chopped chives. It's such a satisfying breakfast or lunch.
Read MoreFrom Barefoot Contessa Back to Basics. This breakfast treat is an explosion of fruit flavor. If you want it even easier, use frozen strawberries and peaches. It's good for a special weekend breakfast but also delicious for an afternoon pick-me-up.
Read MoreFrom Ina Garten's 'The Barefoot Contessa Cookbook'. This yogurt takes only a few minutes to make. Some of the liquid is drained out of the plain yogurt and replaced with fresh orange juice to add more flavor. I love the chunkiness of all the additions. Use as a base for new flavors, such as cranberry orange or maple walnut.
Read MoreFrom Ina Garten's 'The Barefoot Contessa Cookbook'. We all know how dry most corn muffins can be, which is why this moist and flavorful muffin is so popular. We pipe good raspberry preserves into the middle.
Read MoreFrom Katie Lee's 'The Comfort Table'. This recipe is truly decadent-it's borderline sinful. I love baking French toast in a casserole dish because it's way less work and can even be assembled the night before.
Read MoreThis is the classic, pull-apart, gooey yumminess I remember from when I was young….soooo good!
Read MoreI’ve heard them called “German Pancakes” by some, but we grew up with them being called “Dutch Babies”. Whatever you call them, double the recipe. They puff up super big in the oven, and then fall once you take them out…so we always needed two pans. 😉
Read MoreEveryone will love this! It's very rich, so it goes a long way. This recipe is from Paula Deen (for any other Food Network junkies out there).
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