Grab a package of refrigerated buttermilk biscuits and separate the dough into individual biscuits. In a deep fryer or a deep saucepan, heat about 4 cups of oil to 375 degrees. Drop the biscuits into the oil and fry about 2 minutes on each side, until golden brown. Carefully remove with tongs and drain on paper towels.
When the doughnuts have cooled enough to handle, use a pastry bag with a fine tip or a flavor injector to fill the them with melted chocolate or your favorite flavor jelly or jam. Dust doughnuts with confectioners' sugar and serve warm.
Defrost a package of frozen puff pastry dough, open it up and brush it with a honey mustard mix. Layer any or all of the following: cheese, deli meats, tomatoes, and peppers. Roll up the pastry and seal it with a little water. Bake on a greased baking sheet for 45 minutes at 350 degrees. (You can easily prep this the night before and bake it in the morning.) Slice the roll and serve hot or at room temperature.
In a mixing bowl, combine 3 eggs, 1 cup of milk, 1 teaspoon sugar, 1 teaspoon vanilla, and a pinch of salt. Mix well and set aside. Set out half the slices from a loaf of cinnamon bread. Top each slice with 2-3 squares of semisweet chocolate, 1/4 cup of semisweet chocolate chips, or about half a milk chocolate candy bar. (Cooking for grown-ups? Use dark or white chocolate for a more sophisticated taste.)
Cover the chocolate with the rest of the cinnamon bread. Submerge each sandwich in the egg mixture and toast in a frying pan with melted butter or nonstick spray, about 2 minutes per side. Remove to plates, cut diagonally, and dust with confectioners' sugar.
Want a restaurant-quality meal you can prepare in short order? Preheat the oven to 350 degrees and spray a muffin tin with cooking spray. In a measuring cup you can easily pour from, whisk 6 eggs together with 1/3 cup milk, 1 T dried parsley, and salt and pepper to taste. Add 3/4 cup of shredded cheddar cheese and 3/4 cup thawed frozen spinach. Pour the mixture into the muffin cups, and bake 12-14 minutes. Enjoy hot -- and refrigerate the leftovers for grab and go snacks.
Leftover pizza makes a great breakfast, but for the weekend, try something fresh from the oven. Open a package of refrigerated crescent roll dough and separate into individual triangles. Place a tablespoon of tomato sauce in the center of each triangle and top with shredded mozzerella cheese. Roll up, place on a greased baking sheet, and bake for 10 minutes at 350 degrees. You could also fill these pockets with scrambled eggs, cheese and ham for a breakfast burrito of sorts.
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