Breakfast/Brunch | my-humble-home--copy

Cinnamon-Caramel Pecan Rolls Preheat oven - 375°

4 Tblsp. butter, melted

1/2 cup brown sugar

2/3 cup coarsely chopped pecans

1 - 8 pack roll of Refrigerated Cinnamon Rolls

Use non-stick spray to coat a 9-inch metal cake pan on the bottom and sides. Pour the melted butter into the pan.

Evenly, distribute the brown sugar and pecans around the pan on top of the butter.

Evenly place the unbaked cinnamon rolls on top of the brown sugar-pecan mixture.*

Bake 25 minutes on the lower rack of your oven.

Remove from the oven, place your serving platter on top of the pan, and invert. The rolls will be covered in caramelized goodness.

* Toss the container of icing or use for another purpose.

Shopping List:

Butter
Brown Sugar
Pecans
Roll of Refrigerated Cinnamon Rolls

Fruit Salad

1 can Pineapple chunks with juice

1 can Mandarin Oranges, drained

15 Maraschino Cherries

1 large sliced Banana

Pour the pineapple chunks with juice into a medium bowl. Drain the can of Mandarin oranges and add to the pineapple in the bowl.

With a slotted spoon, remove 15 or as many cherries from the jar as you like and then add to the fruit in the bowl.

Slice one large banana, (or two small ones), add to the fruit in the bowl and stir gently. Serve in a beautiful clear bowl or individual serving bowls.

Shopping List:

Can of Pineapple Chunks
Can of Mandarin oranges
Maraschino Cherries
Banana

Breakfast Casserole

In a 9" x 13" casserole dish, layer:

6 slices of buttered bread - cubed

1 pound sausage - browned

2 cups cheddar cheese - shredded

Mix together:

2 cups milk

1/2 tsp. dried mustard

1/2 tsp. salt

1/8 tsp. pepper

5 eggs - beaten

Pour over the bread cubes, sausage, and shredded cheese.

Refrigerate overnight.

Bake at 350° for 30 - 35 minutes.

Shopping List:

Bread
Bulk Sausage
Cheddar Cheese
Milk
Dried Mustard
Salt
Pepper
Eggs