Cooking Mamas

Tried and True Family Recipes

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No-Bake Peanut Butter Cookies

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No-Bake Peanut Butter Cookies

A quick and easy treat the whole family will love! The best part? They only take 10 minutes to make and there's no baking required!
Course: Dessert
Cuisine: American
Servings: 22 cookies

Ingredients

  • 1/2 c. butter
  • 1/2 c. cold milk
  • 2 c. granulated sugar
  • 1/2 c. peanut butter
  • 1 T. vanilla extract
  • 3 1/2 c. quick cooking oats

Instructions

  • Line two baking sheets with parchment; set aside.
  • In a heavy bottom saucepan, over medium heat, melt the butter. Whisk in milk, and sugar; bring mixture to a boil stirring constantly.
  • Once mixture begins to boil, boil for exactly 1 minute (Use a timer, it’s important not to over or under boil) remove from heat.
  • Whisk in peanut butter and vanilla extract, stirring until peanut butter is completely melted into the mixture.
  • Using a wood spoon, stir in oats until well coated. Drop cookie mixture by 1 1/2 to 2 tablespoonful size onto prepared cookie sheet.
  • Allow cookies to cool before serving. The cookies will harden as they cool. To speed things up, refrigerate them until set.

Red Velvet Chocolate Chip Cookies

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Red Velvet Chocolate Chip Cookies

Red velvet cake lovers, these cookies are for you! We've taken your favorite cake, and turned it into cookies studded with white chocolate chips!
Course: Dessert
Cuisine: American
Servings: 20 cookies

Ingredients

  • 1 (15.25 oz.) box red velvet cake mix with pudding in the mix
  • 1/2 c. vegetable oil
  • 2 lg. eggs
  • 1 (12 oz.) bag white chocolate chips reserve 1/2 cup for decorating

Instructions

  • Pour cake mix into a large bowl and make a "well" in the center; add oil and eggs. Using an electric hand mixer, beat until well combined. Stir in the white chocolate chips with a wooden spoon. Reserve a 1/2 cup white chocolate chips to decorate the tops of the cookies. Cover the bowl and refrigerate dough for 1 hour.
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat mat.
  • Scoop out 2 tablespoons of dough and roll into a ball. Arrange 8 dough balls on a baking sheet, spacing them 2-inches apart. Decorate the top of the cookies with reserved white chocolate chips.
  • Bake cookies for 12 to 14 minutes until the cookies are crisp around the edges and soft in the middle.
  • Remove the cookies from the oven, allow them to cool on the baking sheet for 5 minutes; transfer them to a rack to cool completely.
  • Repeat the baking process with the remaining dough, allowing the baking sheet to cool completely between each batch.

Sheet Pan Shrimp Fajitas

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Sheet Pan Shrimp Fajitas

Making fajitas has never been easier than this! Simply chop, toss, and bake, all on one sheet pan!
Course: Entrée
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 1/2-2 lbs. lg. shrimp peeled and deveined
  • 1 med. red onion sliced thin
  • 1 green bell pepper sliced thin
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 orange bell pepper sliced thin
  • 1 1/2 T. extra virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • limes for serving
  • Fresh cilantro for garnish
  • Warm tortillas for serving

Instructions

  • Preheat the oven to 450 degrees.
  • In a large bowl, combine shrimp, onion, bell peppers, olive oil, salt and pepper, and spices. Toss to combine.
  • Spray a baking sheet with non-stick cooking spray. Spread the seasoned shrimp and veggies on the baking sheet.
  • Bake for about 8 minutes. Then turn the oven to broil and cook for additional 2 minutes or until the shrimp are cooked through.
  • Squeeze fresh lime juice over the fajita mixture and top with fresh chopped cilantro.
  • Serve in warm tortillas with your favorite condiments.

Mama’s Mac and Cheese

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Mama’s Mac and Cheese

Homemade macaroni and cheese just like my mama used to make! The ultimate comfort food!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. elbow macaroni or corkscrew pasta
  • 1/4 c. butter
  • 1/4 c. finely chopped yellow onion
  • 1/4 c. all-purpose flour
  • 2 1/2 c. whole milk
  • 1 tsp. Dijon mustard
  • 1 lg. egg beaten
  • 1 lb. sharp cheddar cheese grated
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. seasoned salt
  • 1/8 tsp. cayenne pepper

Instructions

  • Cook macaroni according to package instructions until al dente, about 7-9 minutes and drain.
  • Meanwhile, in a large pot, melt the butter. Add onions; sauté until soft. Sprinkle flour over the onions, whisk together over medium-low heat. Cook mixture for 1-2 minutes, whisking constantly. Don’t let it burn.
  • Slowly pour in milk, and add mustard, whisk until smooth. Cook for 4-5 minutes, stirring constantly until very thick. Reduce heat to low.
  • In a small bowl, beat the egg. Take 1/4 cup of the cream sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth.
  • Pour the egg/cream mixture back into the sauce, whisking constantly. Stir until smooth. Add cheese, stir until melted. Add salt, pepper, seasoned salt and cayenne pepper.
  • Taste the sauce, add more salt and/or seasoned salt as needed. Pour in cooked macaroni; stir to combine.
  • Serve immediately OR pour into a buttered baking dish and top with extra cheese. Bake at 350 degrees for 20 to 25 minutes or until bubbly and golden on top.

Royal Icing

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Royal Icing

One recipe for decorating, writing or flooding!
Course: Dessert
Cuisine: American
Servings: 2 cups

Ingredients

  • 3 T. meringue powder
  • 1/4 c. water (plus more for thinning)
  • 1 lb. confectioner's sugar
  • 1 tsp. vanilla extract or almond extract

Instructions

  • In the bowl of a stand mixer, whisk together meringue powder and water until a slight foam forms.
  • With the mixer on low, gradually add in confectioners’ sugar and vanilla. Turn the mixer up to medium-high, mix until icing becomes light and airy, about 2 minutes. If the mixture is too thick and not mixing well, add more water, 1 teaspoon at a time. The icing should still be very thick at this point.
  • When ready to use, separate into bowls and add coloring. Thin the icing using a spray bottle, water dropper, or teaspoon until it has reached the desired consistency.
  • *Stiff consistency for flowers or other decoration with detail - add no additional water.
  • *Piping consistency for writing and other decoration with less detail - add enough water where the icing will fall off a spoon into a mound that holds its shape.
  • *Piping consistency for flooding - add enough water that when a toothpick or knife dragged across the surface, the icing comes back into a flat surface within 15 seconds.
  • Store unused icing in an airtight container covered with plastic wrap (plastic wrap should be touching the surface) in the fridge for up to a week. Makes enough to frost about 3 dozen cookies

Chicken and Biscuits Sliders

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Chicken and Biscuits Sliders

Homemade buttermilk biscuits topped with crispy fried chicken, dill pickles, and honey butter!
Course: Breakfast, Entrée
Cuisine: American
Servings: 12 sliders

Ingredients

BUTTERMILK BISCUITS

  • 1/2 c. butter frozen
  • 2 1/2 c. self-rising flour
  • 1 c. cold buttermilk
  • 2 T. butter melted

FRIED CHICKEN

  • 1 lb. boneless skinless chicken breast (about 3-4 pieces)
  • 1 c. self-rising flour
  • 1/2 tsp. black pepper
  • 2 lg. eggs
  • 1/3 c. Franks Hot Sauce
  • 2 T. water
  • 1/4 tsp. garlic powder
  • 1/2 gal. peanut oil
  • dill pickle slices

HONEY BUTTER

  • 1/2 c. butter softened
  • 3 T. honey

Instructions

  • Preheat the oven to 475 degrees. Line a baking sheet with parchment paper.
  • BUTTERMILK BISCUITS: Grate frozen butter using the larger holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.
  • Make a well in the center of the flour mixture, add the buttermilk and stir 15 times. The dough will be sticky.
  • Turn the dough out onto a lightly floured surface and lightly sprinkle flour over the top of the dough. Using a floured rolling pin, roll dough into a 3/4 inch thick rectangle, about 9 x 5 inches. Fold the dough in half so short ends meet, repeat, the rolling and folding process 4 more times. Roll dough to 1/2 inch thickness.
  • Cut dough with a 2 1/2-inch round floured biscuit cutter, reshaping scraps and flouring as needed. Place the dough rounds on the prepared baking sheet and bake for 12-15 minutes or until lightly browned. Brush tops with melted butter.
  • FRIED CHICKEN: In a medium bowl, beat the eggs, water, and hot sauce together.
  • In another medium bowl, combine the self-rising flour and black pepper.
  • Trim excess fat from the chicken, split it in half, and cut it into 2 1/2 to 3-inch pieces. Lightly sprinkle chicken pieces with salt and garlic powder.
  • Attach a candy thermometer onto a large heavy bottom pot. Pour oil into the pot and heat to 350 degrees.
  • Dip seasoned chicken into the hot sauce mixture, then coat with seasoned flour. Carefully submerge the chicken pieces into the hot oil. The oil temp will begin to decrease so you'll need to increase the heat to keep it at a steady 350-degree temp. Fry the chicken until crispy and cooked through (it should begin to float). This will take 4-5 minutes. Remove chicken to rack over a paper towel-lined baking sheet. Allow chicken to cool a bit.
  • HONEY BUTTER: In a small bowl, combine butter and honey.
  • Serve hot fried chicken on fresh split biscuits with honey butter and pickles.

Oreo Ice Cream Sandwich Cake

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Oreo Ice Cream Sandwich Cake

I have three kids who have birthdays in January, so I’m always trying to come up with new ideas for birthday cakes! This fun and easy no-bake cake is sure to delight everyone at your next party!
Course: Dessert
Cuisine: American
Servings: 10

Ingredients

  • 2-3 (8 ct.) boxes ice cream sandwiches depending on size of sandwich
  • 2 quarts Vanilla ice cream
  • 1 pkg. Oreo cookie sandwiches divided
  • Smucker’s Magic Shell chocolate ice cream topping
  • M&M's candies
  • Sprinkles

Instructions

  • You will need a 9 or 10-inch Springform pan. (I used a 10-inch pan)
  • Working quickly, unwrap the ice cream sandwiches. Cut each sandwich in half or (3-inch pieces) depending on the size of your ice cream sandwiches. Place sandwich pieces cut-side-down around the circumference of the Springform pan packing them in tightly. Transfer the Springform pan to the freezer while preparing the Oreo ice cream for the center.
  • Allow vanilla ice cream to soften at room temperature but not melt; stir in 8-10 broken up Oreo cookies, or as many as desired. Pour softened ice cream mixture into the center of the cake, filling it to the top of the ice cream sandwiches. Cover with foil and immediately transfer back to the freezer. Allow cake to freeze at least 6 hours or preferably overnight.
  • The next day, decorate the top of the cake with more scoops of ice cream if desired, broken up Oreo cookies, M&M’s candies and drizzle with chocolate topping. Serve right away or freeze until ready to serve
  • Remove ring around pan. Slice cake with a large warm knife and serve.

Notes

Cook’s Note: Ice cream sandwiches come in a variety of sizes ranging from 4-6 inches. (Hopefully, you can find the 6-inch ones.) Cut each sandwich into 3-inch pieces, if you have leftover pieces, simply freeze them and snack on them at a later time.
 
Featured Photo: My lovely Daughter In-Law Hannah Galloway McNutt

Reuben Sliders

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Reuben Sliders

These sliders are always a BIG hit at any get-together! Hawaiian dinner rolls, topped with homemade Thousand Island dressing, Swiss cheese, sauerkraut and thinly sliced Corned beef...Enjoy!
Course: Entrée
Cuisine: American, Irish
Servings: 12 sliders

Ingredients

SLIDERS:

  • 1 (12 ct.) pkg. Hawaiian dinner rolls
  • 1/2 lb. deli corned beef thinly sliced
  • 8 slices Swiss cheese
  • 1/3 c. Thousand Island dressing see below
  • 1 c. sauerkraut squeezed dry

BUTTER TOPPING:

  • 1/4 c. butter melted
  • 1 T. Dijon mustard
  • 1/2 tsp. garlic powder
  • 1 tsp. dried minced onion
  • 1/2 tsp. caraway seeds

Instructions

  • Preheat oven to 350 degrees.
  • SLIDERS: Cut the rolls in half separating the top and bottom. Place the bottom rolls in a 9×13-inch pan lined with parchment paper for easy removal.
  • Spread dressing on the bottom rolls. Top with a layer of cheese, sauerkraut, corned beef and another layer of cheese. Top with the other half of the rolls.
  • BUTTER TOPPING: In a small bowl, whisk together melted butter, mustard, garlic powder, dried onion and caraway seeds. Spoon or brush the butter mixture over the top of the buns.
  • Bake about 20-25 minutes or until the cheese has melted and the tops are lightly browned. Cover with foil if the top gets too brown. Serve warm.

Notes

Homemade recipe for: Thousand Island Dressing

Limoncello Bread Pudding

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Limoncello Bread Pudding

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Limoncello Bread Pudding

Serve pudding topped with vanilla ice cream, drizzled with limoncello syrup, garnished with fresh basil or mint ribbons.
Course: Dessert
Cuisine: Italian
Servings: 6

Ingredients

  • BREAD PUDDING :
  • 1 (16 oz.) loaf French bread cut into 1-inch cubes
  • 6 lg. eggs lightly beaten
  • 1/2 c. granulated sugar
  • 3/4 c. heavy cream
  • 3/4 c. milk
  • 1/4 c. limoncello
  • 1 tsp. vanilla extract
  • 2 tsp. lemon zest
  • LIMONCELLO-SYRUP:
  • 1/2 c. limoncello
  • Zest of 1 lg. lemon
  • Juice of 1 lg. lemon
  • 1/2 c. granulated sugar
  • Vanilla ice cream for serving
  • fresh basil or mint ribbons for garnish

Instructions

  • BREAD PUDDING: Preheat oven to 325 degrees. Arrange bread cubes in a lightly greased 2 1/2 quart baking dish or a 9 x 9 x 2-inch square baking pan.
  • In a large bowl, whisk together eggs, sugar, heavy cream, milk, limoncello, vanilla extract and lemon zest; pour over bread. Cover with aluminum foil; let stand 20 minutes.
  • Bake casserole for 30 minutes; remove foil and bake for 20 minutes or until set and golden.
  • LIMONCELLO-SYRUP: In a small saucepan over medium heat combine limoncello, lemon zest, lemon juice, and sugar; whisk until sugar dissolves and mixture comes to a boil. Boil 1 minute, remove from heat and allow syrup to cool completely.
  • Serve pudding warm or cold topped with vanilla ice cream, drizzle with Limoncello Syrup, garnished with fresh basil or mint if desired.

Buffalo Chicken Pizza

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Buffalo Chicken Pizza

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Buffalo Chicken Pizza

If you like Buffalo Chicken Wings, then you’ll love our pizza topped with Frank’s hot sauce, diced chicken, blue cheese crumbles, celery, and mozzarella cheese.
Course: Entrée
Cuisine: American
Servings: 8 slices

Ingredients

  • 1 (12-inch) Boboli pre-baked pizza crust (I prefer thin crust)
  • 1 1/2 c. diced cooked chicken breast
  • 3 T. Frank’s Red Hot Original cayenne pepper sauce
  • 1/2 c. Frank’s Red Hot Original cayenne pepper sauce
  • 1 (4 oz.) pkg. blue cheese crumbled
  • 1 lg. stalk celery thinly sliced
  • 1 c. shredded low-moisture mozzarella cheese

Instructions

  • Preheat oven to 475 degrees.
  • Line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet.
  • Mix chicken and 3 tablespoons pepper sauce together in a bowl until evenly coated.
  • Spread 1/2 cup pepper sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese.
  • Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 10-12 minutes. Cool pizza about 5 minutes before cutting.

Mini Skillet Brownies

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Mini Skillet Brownies

How cute are these individual brownie skillets!?! Top brownies with vanilla ice cream, drizzled with chocolate syrup…Yum!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

  • 1 c. all-purpose flour
  • 1 1/2 c. granulated sugar
  • 1/3 c. unsweetened cocoa powder
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 lg. eggs lightly beaten
  • 1/2 c. butter room temperature
  • 1 c. white chocolate chips
  • 1/2 c. mini semi-sweet chocolate chips
  • Vanilla ice cream for serving
  • chocolate syrup for serving

Instructions

  • Preheat oven to 350 degrees. Grease and flour six 5-inch mini skillets.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking powder and salt. Using a wooden spoon, stir in eggs, butter, and chocolate chips just until combined.
  • Spread brownie batter evenly into prepared skillets. Bake for 15-20 minutes. Cool in skillets. Serve brownies warm topped with a scoop of vanilla ice cream drizzled with chocolate syrup.

Notes

Alternatively,  prepared brownie batter above. Spread batter into a greased and floured 8 x 8 x 2-inch baking dish. Bake at 350 degrees for 30-35 minutes. Cool in pan. Cut into bars.

Slow Cooker Ham and Beans Soup

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Crock Pot Beans and Ham Soup

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Slow Cooker Ham and Beans Soup

A great way to use up leftover ham. There’s no need to pre-soak the beans, simply throw everything into the slow cooker and forget it!
Course: Soup
Cuisine: American
Servings: 10

Ingredients

  • 1 (20 oz.) pkg. Hurst’s HamBeens 15 Bean Soup
  • 8 c. low sodium chicken broth
  • 1 leftover ham bone with meat or 2 cups diced ham
  • 1 yellow onion diced
  • 1 clove garlic minced
  • 1 tsp. chili powder
  • 1 (14 oz.) can diced tomatoes
  • 1 lemon juiced
  • crushed red pepper flakes for serving, optional
  • hot sauce for serving, optional

Instructions

  • Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
  • Place beans, broth, ham bone or diced ham, onions, garlic and chili powder in a 6-quart slow cooker. Cook on HIGH for 5 hours OR LOW for 7-8 until beans are tender.
  • Once tender, remove the hambone (if used) and chop any meat left on the bone and add it back to the pot. Stir in diced tomatoes, Ham Flavor packet, and lemon juice.
  • Cook for additional 10-15 minutes. Serve in bowls with homemade cornbread.

Buffalo Cauliflower Bites

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Buffalo Cauliflower Bites

A healthy alternative to wings, these cauliflower bites are addicting! The perfect appetizer for game day!
Cuisine: American, Keto

Ingredients

  • 2 T. unsalted butter
  • 1/4 c. Franks Red Hot Sauce
  • 1 T. fresh squeezed lemon juice
  • 2 T. olive oil
  • 1/2 c. water
  • 1/4 tsp. kosher salt
  • 8 c. cauliflower florets (1 lg. head)
  • Bleu cheese dressing for dipping
  • Celery Sticks for serving, optional

Instructions

  • Preheat the oven to 400 degrees.
  • Microwave the butter in a small microwave-safe bowl on high until melted. Whisk in the hot sauce and lemon juice and set aside.
  • In a large bowl, whisk together olive oil, water and salt. Add the cauliflower florets; toss until well coated. Spread the cauliflower on a rimmed baking sheet and roast until beginning to brown and just tender about 20 to 25 minutes.
  • Whisk the hot sauce mixture, drizzle over the cauliflower and toss with tongs to coat. Roast the cauliflower until the sauce is bubbling and browned around the edges, 5 to 7 minutes more. Serve hot with bleu cheese dressing and celery sticks.

Smoked Salmon Cheese Truffles

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Cheese Truffles

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Smoked Salmon Cheese Truffles

These cute bite-sized cheese balls served with assorted crackers are perfect for entertaining!
Course: Appetizer
Cuisine: American
Servings: 14 truffles

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 2 T. chopped green onions
  • 1/4 tsp. liquid smoke
  • 1 (4 oz.) piece smoked salmon picked over for bones
  • 1/2 c. pecans or walnuts, finely chopped

Instructions

  • In a medium bowl, using a hand mixer beat cream cheese, onions, and liquid smoke, once combined, stir in smoked salmon.
  • Form 1 tablespoonful mixture into 1 1/2–inch balls. Roll each ball in chopped nuts to coat. Refrigerate for 1 hour before serving.

Notes

Also try our Bacon Bleu Cheese and Pistachio Truffles & Bacon Ranch Cheddar Cheese Truffles

Bacon Bleu Cheese and Pistachio Truffles

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Cheese Truffles

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Bacon Bleu Cheese and Pistachio Truffles

These cute bite-sized cheese balls served with assorted crackers are perfect for entertaining!
Course: Appetizer
Cuisine: American, Keto
Servings: 16 truffles

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 1 (4 oz.) pkg. bleu cheese crumbled
  • 8 strips bacon cooked crisp and finely chopped
  • 1/2 c. pistachios chopped
  • 1/2 c. chopped bacon for garnish, optional
  • 1/2 c. chopped pistachios for garnish, optional

Instructions

  • In a medium bowl, using a hand mixer beat cream cheese, bleu cheese, bacon, and pistachios, until combined.
  • Form 1 tablespoonful mixture into 1 1/2–inch balls. Roll each ball in chopped pecans OR chopped bacon to coat. Refrigerate for 1 hour before serving.

Notes

Cook's Note: Ditch the crackers and you have a keto-friendly appetizer!
Also try our Smoked Salmon Cheese Truffles & Bacon Ranch Cheddar Cheese Truffles

Bacon Ranch Cheddar Cheese Truffles

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Cheese Truffles

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Bacon Ranch Cheddar Cheese Truffles

These cute bite-sized cheese balls served with assorted crackers are perfect for entertaining!
Course: Appetizer
Cuisine: American, Keto
Servings: 12 truffles

Ingredients

  • 1 (8 oz.) pkg. cream cheese softened
  • 8 strips bacon cooked crisp and finely chopped
  • 1/2 c. shredded sharp cheddar cheese
  • 1 1/2 T. chopped chives or green onions
  • 1 1/2 tsp. dry ranch dressing mix
  • 1/2 c. chopped pecans for garnish, optional
  • 1/2 c. chopped bacon for garnish, optional
  • 1/2 c. chopped chives or green onions for garnish, optional

Instructions

  • In a medium bowl, using a hand mixer beat cream cheese, bacon, cheddar cheese, onions and ranch dressing until combined.
  • Form 1 tablespoonful mixture into 1 1/2–inch balls. Roll each ball in chopped pecans, chopped bacon, OR chives to coat. Refrigerate for 1 hour before serving.

Notes

Cook's Note: Ditch the crackers and you have a keto-friendly appetizer!
Also try our Smoked Salmon Cheese Truffles & Bacon Blue Cheese and Pistachio Truffles

Breakfast Sliders

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Breakfast Sliders

Hawaiian rolls, topped with provolone cheese, scrambled eggs, and thinly sliced ham, drizzled with maple syrup glaze, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 6 2 per person

Ingredients

  • 1 (12 count) pkg. Hawaiian Rolls
  • 6 lg. slices provolone cheese divided
  • 1 T. butter
  • 8 lg. eggs
  • Salt and pepper to taste
  • 1/2 lb. deli ham thinly sliced
  • 1/4 c. melted butter
  • 1/4 c. maple syrup

Instructions

  • Cut the rolls in half separating the top and bottom. Place the bottom rolls in a 9×13-inch pan lined with parchment paper for easy removal. Top with 3 slices of provolone cheese; cut to fit.
  • In a large skillet, over medium heat, melt 1 tablespoon butter. Add eggs, season with salt and pepper, gently scramble until cooked through; spoon scrambled eggs over cheese. Lay ham slices over the eggs. Top with 3 more slices of cheese. Cover with top rolls.
  • At this point, you can cover the sliders with foil and store them in the refrigerator until ready to bake the next morning or continue with the final steps and bake now.
  • Preheat oven to 350 degrees.
  • In a small bowl, combine melted butter and syrup. Brush the mixture over the tops of the rolls.
  • Cover the dish with foil and bake for 10 minutes, then remove the foil and continue baking for an additional 10 minutes. Remove the sliders from the oven, cut, and serve, Enjoy!

Cinnamon Roll French Toast Casserole

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Cinnamon Roll French Toast Casserole

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Cinnamon Roll French Toast Casserole

This easy make-ahead breakfast casserole, is what every host or hostess needs during the holidays, giving you more time to spend with family and friends.
Course: Bread, Breakfast
Cuisine: American
Servings: 8

Ingredients

  • 1 (12 rolls) pkg. frozen Rhodes Cinnamon Rolls cut into pieces
  • 4 lg. eggs
  • 3/4 c. milk
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 1/2 tsp. vanilla extract
  • cream cheese icing from cinnamon roll pkg.

Instructions

  • Spray a 9x13-inch baking dish with non-stick cooking spray.
  • Using kitchen scissors cut each cinnamon roll into 6 pieces, evenly scatter them in the bottom of the prepared baking dish.
  • In a mixing bowl, whisk together eggs, milk, cinnamon, nutmeg and vanilla. Pour the mixture evenly over the rolls making sure they are all well coated.
  • Cover the baking dish with plastic wrap and refrigerate overnight or for at least 6-8 hours. Rolls will thaw and rise.
  • The next morning, preheat oven to 375 degrees.
  • Remove plastic wrap and bake casserole for 35-40 minutes or until the rolls are well browned on top. Note: If the rolls are getting too brown before being cooked all the way through, cover with foil and continue baking.
  • Remove the casserole from the oven and frost with the cream cheese icing from the cinnamon roll package or drizzle with maple syrup if desired.