brunch – Makin' it Mo'Betta

Cinnamon Roll Waffles

November 20, 2015 Kim

This isn’t so much a recipe as an idea. I’ve seen it around Pinterest, along with everything else people are putting in the waffle maker. It does kind of make me want to waffle everything. If you follow me on , you know that I made these Cinnamon Roll Waffles for my kids on Halloween morning. Because they weren’t going to have enough sugar that day. Hashtag: WTH was I thinking?! Of course, they loved them.

I’m assuming you could make these with homemade cinnamon rolls, but y’all know that’s not how I roll. Roll…get it? Cinnamon roll? Hahaha, I crack myself up. And I’m pretty sure it’s not the first time I’ve made that joke on here. #Lame. {Moving on…} I will bust out with Quick & Easy Cinnamon Rolls on occasion, but for these, I used canned cinnamon rolls by Pillsbury. The ‘syrup’ is just a little of the icing that comes with them. Then we added sprinkles. Because it was Halloween and sprinkles are fun. (Even though I think they taste nasty. Kids like ’em however.)

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Enjoy!

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Wine Jelly

November 14, 2015November 24, 2015 Kim

This wine jelly is perfect for the holidays. Or any day in my opinion. It can be served at brunch with croissants, etc. or it can be served over cream cheese with crackers for a nice appetizer.

It’s relatively easy to make and you can use red or white wine. Another plus is that you can use cheap wine, no need to use anything expensive. So, cheap and easy. The way I like it. *ahem* I’m talking about recipes of course.

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Recipe Source:

This makes a nice gift for the holidays, and I loved the flavor. I look forward to making it again, experimenting with different wines.

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Pecan Pie Bread Pudding

November 6, 2015November 21, 2015 Kim

This Pecan Pie Bread Pudding could also be titled Best.Thing.Ever. I know that’s a strong statement to make, but geez…it was pretty darn tasty. If I do say so myself. And I do. Because I have a blog and that’s sort of my job…to let y’all know when something should be put on your “to make” list ASAP. This would make an excellent breakfast/brunch dish for the holidays too. Just sayin’. Since it’s already NOVEMBER! (Don’t ask me how that happened already!)

I’m calling this breakfast, but slap some vanilla ice cream on that bad boy and it could become dessert. I think I ate it for every meal until I gave the last two pieces to my parents so they could experience it’s awesomeness. And the fact that I couldn’t button my jeans. Calorie friendly it is not.

It’s like pecan pie and French toast casserole got together and had a baby. A sweet, delicious, nutty baby.

This is what dreams are made of right here.

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Recipe Source:

Once done, you can use the parchment paper to lift the casserole out for easy cutting. Enjoy!

This recipe is featured at & !

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Ideas for Easter Brunch

April 1, 2015November 7, 2015 Kim

Looking for ideas for Easter Brunch?

Check out this round-up to make an extra special breakfast or brunch for Easter or anytime! Muffins, scones, breakfast casseroles, and more.

Biscuit Breakfast Casserole

Make Ahead Awesome Breakfast Casserole

Baked Bacon and Eggs

Cinnamon Roll Cake

Warm Fruit Compote

Breakfast Pizza

Sausage and Hashbrown Casserole

Ham and Cheese Biscuit Pull-Apart Casserole

Baked French Toast with Streusel Topping

Sausage, Ham and Cheese Quiche

French Toast Casserole (egg-free)

Copycat King’s Hawaiian Bread

Sausage Balls

Sausage Muffins

Easy Oven Pancakes

Chai Latte Scones

German Pancakes

Blueberry Greek Yogurt Muffins

Monkey Bread (with Parker House Rolls)

Chocolate Glazed Donuts {Baked}

March 11, 2015November 7, 2015 Kim

In yesterday’s post I mentioned Chocolate Glazed Donuts, so I wanted to share the recipe. My son (as with most kids) LOVES donuts. However, being the mean mama that I am, and being all concerned about trans fat and such, I very rarely buy them. Luckily, my children don’t realize that baked donuts are basically muffins in a donut shape, and consider it a treat when I make them.

I’ve made many, many donuts and these are among my top three. My other favorites being these Apple Cider Donuts and these Meyer Lemon Donuts.

Chocolate Glazed Donuts

2 cups all-purpose flour

1 cup sugar (I like to sub 1/4 to 1/2 of the amount with xylitol)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 tsp salt (if using unsalted butter)

2 large eggs

3/4 cup milk

1/4 cup plain yogurt

2 teaspoons vanilla extract

3 tablespoons butter, melted

Glaze:
1 3/4 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon juice

Preheat oven to 350 degrees. Spray donut pan with nonstick spray. (If you do not have a donut pan, you can use a mini muffin pan to make donut “holes” or make traditional muffins, adjust cook time accordingly.)
In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt (if using). *I usually just whisk everything until no clumps remain, but my girls actually used the sifter for this recipe. Yes, I had flour and cocoa everywhere.
In a medium bowl, beat the eggs, then add milk, yogurt, and vanilla. Whisk until combined and smooth. Whisk in butter.
Add the egg mixture to the flour mixture (wet to dry) and mix just until combined.
Fill donut (or whichever) pan about 3/4 full and bake for 10-12 minutes (again, depending on pan being used), or until done. (Use the toothpick test if unsure).
Cool for 5 minutes in the pan,then transfer to a wire rack.
While cooling, whisk (or sift) the powdered sugar, then add the milk, vanilla and lemon juice. Whisk until combined. (If too thin, add more sugar; too thick, add more milk.) Dip warm (not hot) donuts into the glaze (you can do one side or both) and place on wire rack to set.

Recipe Source:

Donuts = Happy Kids. Baked Donuts = Happy Mom!

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Quick & Easy Cinnamon Rolls {in 30 minutes!}

March 5, 2015November 10, 2015 Kim

I didn’t get a chance to post yesterday because….it was SEVENTY-FIVE degrees outside!!!! I had full on Spring fever. Washed my car, did some grilling…and guess what the high for tomorrow is? TWENTY-FIVE. Yes, 25. A 50 degree drop in temp, and tonight, we are supposed to get an inch of sleet/rain/snow #overit. This bi-polar weather is making me crazy. So, what better way to start yet another snow day (or any day!) than with cinnamon rolls. Not fussy, waiting for things to rise cinnamon rolls – but super easy, roll and go cinnamon rolls. ‘Cuz that’s how I roll.

They look pretty good right? Other than my ‘taken in the bad morning light with my cell phone pic’ of course. You would probably never guess they started with pre-made pizza dough. Yep, pizza dough!

Is it exactly the same as homemade, baked from scratch cinnamon rolls? No, not exactly. Is it a very good compromise? In my opinion, yes. In my kids’ opinion, absolutely!

Quick and Easy Cinnamon Rolls

Pre-made pizza dough (thawed, if frozen) *I used Pillsbury pizza dough in the can, from the dairy section of the grocery store (with the biscuits)

3 tablespoons butter, softened
1/4 cup brown sugar
1 tablespoon cinnamon
pinch of salt (if using unsalted butter)

Icing:
2/3 cup confectioners sugar
1 tablespoon milk
1/8-1/4 tablespoon vanilla extract
pinch of cinnamon (optional)

Preheat oven to 375 degrees F. Butter the bottom and sides of an 8″ by 8″ baking dish.
In a small bowl, stir the softened butter until spreadable. (Can microwave in small increments to soften if needed)
Lightly flour a flat surface and roll the pizza dough out with a floured rolling pin into a rectangle. (approx 12 x 15 inches)
Spread a thin layer of the softened butter (about 2 tablespoons) over the surface of the dough.
Sprinkle the brown sugar, cinnamon, and salt (if using) over the buttered dough, covering the entire surface (to the edges).
Starting on one of the 12″ (shorter) sides, tightly roll the dough to form a log. Pinch the seam if needed to keep from unrolling.
Place log seam side down, and slice into 9 even pieces (about 1 1/2 inches thick). Place into buttered dish – with 3 rows of 3 rolls. Top rolls with remaining butter.
Bake for 15-20 minutes, or until rolls are lightly browned and no longer wet and doughy looking. While rolls are baking, mix together icing ingredients. It’s okay if icing appears a little thick, since it will melt on warm rolls.
Remove rolls from oven and allow to cool for 3 minutes. Place spoonfuls of icing on warm rolls, allowing icing to melt and cover rolls. Enjoy!

Recipe adapted from my Cini-Mini Pull Apart Rolls and

So, I’m going to go drink yet another cup of coffee and complain non-stop to my friends via group text about the weather. Don’t I sound like a BFF you want to have? haha

This recipe was featured at !
Friday Frenzy

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Sausage and Waffle Breakfast Casserole

January 27, 2015November 12, 2015 Kim

What?! Another breakfast casserole? Yep. Another one. I can’t help myself. I love breakfast food, and I love casseroles, so when I see a new recipe…well…I just have to make it. Not to mention I had bought this ginormous box of Eggo Waffles from Sam’s Club (because they were on their “instant savings” and I’m such a sucker for a sale), thinking the kids would eat them up…and yes, you see where this is going. I have a bunch of waffles in my freezer.

This is a very good way to use up those frozen waffles! I love the slightly sweet maple flavor in this casserole, paired with the sausage, and I liked the texture of the waffles. This is more ‘bread-y’ than some of my other breakfast casseroles, but I liked it. My kids….one out of three. One of them doesn’t like any egg-based casserole (it’s a texture thing) and my youngest will not eat sausage or eggs…he had plain waffles. For dinner. Don’t judge.

Sausage and Waffle Breakfast Casserole

8 frozen Eggo waffles, slightly thawed and cut into bite-sized cubes
1 pound (16 ounces) sausage, cooked and crumbled (I used homemade turkey sausage; can also use maple sausage for more maple flavor in the casserole)
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups milk
1/4 cup maple syrup (I used this Quick and Easy Pancake Syrup)
salt and pepper, to taste

Spray an 8-inch baking dish with cooking spray. Add half of the cubed waffles in a single layer.
Top waffles with half the sausage and half of the cheese.
Repeat layers: waffles, sausage, and remaining 1/2 cup cheese.
In a separate bowl, whisk together eggs, milk, syrup, salt and pepper. Pour egg mixture over the layered ingredients in casserole.
Cover casserole with plastic wrap and refrigerate for at least 1 hour, or overnight.
Bake at 325 degrees 45 to 50 minutes. (If using a glass baking pan, place cold dish into cold oven and then turn oven on 325. This allows the glass dish to warm up slowly and avoid possible shattering.)

Recipe Source: , originally from

*In my opinion, this was better after it had a chance to cool, and the next day as well. The waffles had a better texture…I’m funny about textures…and I wonder where my kids get it from!

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Cranberry Mousse (aka Jello Salad)

December 16, 2014November 12, 2015 Kim

When I was growing up, my Grandma always had some type of jello salad at family gatherings. I, being the picky, stubborn, petulant child that I was, would never eat the jello salad because I do not like jello. And it often had either marshmallows or fruit cocktail in it…and I didn’t like those either. Don’t you feel sorry for my parents? Anyway, jello salad consisted of jello, obvi, and fruits, nuts, etc. If it was formed or molded into a shape…it was called a jello mold. I’m telling you all this for no apparent reason just to say that for Thanksgiving I wanted to make a jello salad. My Grandma is no longer on this earth, but she is very much a part of me and I knew my mom would like it. I found a recipe that felt familiar and I liked from Taste of Home, but they have given it a much more sophisticated name…Cranberry Mousse.

But to me, it will always be jello salad. You can call it whatever you like, but I know something else we can call it – a keeper! It was delicious! Obviously my tastes have changed a little over the years, and even though I still don’t care for jello, this salad/mold/mousse has a lot of flavors and textures going on and I really enjoyed it. I also decided to lighten it up by swapping out the sour cream with Greek yogurt. The ending result was delish. If I do say so myself. Which I do. I think my Grandma would be proud!

This plastic mold actually came from my Grandma’s house, but you could use any pan you like (it doesn’t have to be in a mold, I just think it looks pretty!) I have a Christmas tree shaped baking pan that I want to try for Christmas. Yes, I plan on making this again! I think it’s perfect for the holidays with it’s bright color and I love the multitude of textures going on…you have cranberries, crushed pineapple, crunchy nuts, then the creamy yogurt/gelatin combo. And even better…it’s easy!

Cranberry Mousse (aka Jello Salad)

1 package (6 ounces) strawberry gelatin
1 cup boiling water
1 can (20 ounces) crushed pineapple, drained (SAVE juice)
1 can (14 ounces) whole-berry cranberry sauce
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
2 cups (16 ounces) Greek yogurt (I used , can also use sour cream)
1/2 cup chopped pecans

In a large heat proof bowl, pour in gelatin mix. Add boiling water and stir until jello mix has dissolved.
Add juice of drained pineapple.
Stir in can of cranberry sauce, gently breaking up the large chunks.
Add lemon juice, lemon peel and nutmeg. Stir to combine and chill until mixture begins to thicken. (Not fully set, just thick like pudding)
Remove from fridge and fold in yogurt, crushed pineapple and pecans.
Pour into desired serving bowl or a lightly sprayed mold (9-cup).
Chill until set, at least 2 hours. (I made mine the day before)
If using a mold, let mold sit at room temp for 20-30 mins., inverted onto serving plate. Gently remove from mold. It will soften as it warms, but not so soft that it loses shape.

Recipe Source: & my Grandmother

What kinds of foods are traditions at your house? Are there certain foods that always trigger memories for you?

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Sausage & Hashbrown Breakfast Casserole

December 10, 2014November 13, 2015 Kim

I love a breakfast casserole. Actually, I love a casserole, period! What can I say…they are easy, and I like to have all my food mushed together so I get all the flavors in one bite. That sounds weird doesn’t it? Well, no weirder than my brother, who as a child refused to let any of his food touch. Too the point he had to have a plate with dividers, and he would even take apart sandwiches and eat them one piece at a time. Now that’s weird. You’re welcome little brother.

This one is a little different from my other breakfast casseroles on the blog in that it has hashbrowns. I do love a potato. It also has homemade turkey sausage, but you can use any sausage or meat you like.

This would be great for a breakfast or brunch, and feeds several so it may come in handy over the holidays. You can also easily adapt it to suit your family’s taste buds.

Sausage and Hashbrown Breakfast Casserole

1 pound sausage (I used turkey breakfast sausage)

1/2 cup chopped veggies (optional – I used some very finely chopped onion and green pepper, because my kids are super picky, and only about a 1/4 cup)

1/2 bag of shredded hashbrown potatoes (approx 3 cups), thawed

pinch of salt

8 eggs

1 cup milk

2 cups cheese

seasonings – fresh ground pepper, parsley, etc. (optional)

Preheat oven to 350 degrees
In an oven proof skillet*, cook sausage on stove top over medium high heat, breaking up sausage as it cooks. Add vegetables in (if using) when sausage is about half way cooked. (Drain fat if needed).
Remove from heat and sprinkle potatoes over the meat.
Add a pinch of salt over potatoes.
In a mixing bowl, whisk together eggs, milk, and desired seasonings.
Pour eggs over potatoes in skillet.
Top with cheese.
Place skillet in over and bake for approx 45 minutes or until eggs are set.

*I used a 10-inch cast iron pan.

Recipe Source: Makin’ it Mo’Betta

Other crowd-pleasing breakfast casseroles:

Make Ahead Awesome Breakfast Casserole

Biscuit Breakfast Casserole

Ham and Cheese Biscuit Pull-Apart Casserole

This recipe was featured at:

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Pumpkin French Toast Casserole

November 6, 2014November 13, 2015 Kim

I have two words to convince you to make this…streusel topping. Is not everything better with a streusel topping? Well, almost everything.

This is probably the best French toast casserole I have made so far…and I’ve made several. It is very similar in taste to my Easy Baked French Toast with Streusel Topping but this has the added benefit of pumpkin…which is a vegetable, making this healthy *wink wink*. I really liked the texture as it wasn’t ‘soggy’ like bread pudding and as I said, the streusel topping just takes it over the top. It makes a nice, sweet, cinnamon-y crunchy topping.

Pumpkin French Toast Casserole

6 1/2 cups stale French bread, cut into approx. 1″ cubes
5 eggs
1/4 cup honey (or maple syrup)
1 cup milk
1 cup canned pumpkin puree (or fresh, but not canned pumpkin pie filling)
2 teaspoons vanilla extract
1 tablespoon pumpkin pie spice

Streusel Topping:

1/4 cup butter, cold
1/4 cup brown sugar
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt

Preheat oven to 350 degrees F.
Grease or spray an 8×8 inch baking pan.
In a large bowl, whisk together eggs, honey, milk, pumpkin, vanilla and pumpkin pie spice.
Add bread cubes and gently stir to combine.
In a small bowl, mix together the brown sugar, flour, and pumpkin pie spice. Cut in butter until crumbly.
Add bread mixture into prepared pan, gently pressing down with a spatula.
Sprinkle streusel over the top.
Bake for approx. 45 minutes or until topping is nice and brown and the center is puffed, indicating the middle is center is cooked. The casserole will deflate a little as it cools.
Let casserole sit for about 10 minutes before serving.

Can be served plain or with your favorite syrup (or this quick and easy version if you suddenly realize you’re all out!)

Recipe adapted from

The original recipe (link above) said to use softened butter for the streusel. I do not recommend that because the streusel becomes a gooey, sticky blob of cinnamon butter. Ask me how I know this. I had to carefully try to spread it over the bread cubes. The end result was delicious, but I think you will get a better crumbly, traditional streusel by cutting in cold butter.

Also, if you need an egg-free version, both of these are pretty good! Egg-Free French Toast Casserole and Egg Free Baked Pumpkin French Toast.

This recipe was featured at:

Thank you ladies!

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