Breakfast is Served!

So this morning I went to a playdate with a couple of moms and their kids.  We had a lot of fun, I always enjoy Zach socializing with other children. I wasn’t under any obligation to make anything because I heard back from the host the night before but that didn’t stop me from trying to think of something delicious to make to impress the ladies.  In the morning I whipped up this amazing cinnamon roll pull apart cake.  I never made it before but I knew that all of the ingredients tasted great on their own so I felt that it was a safe bet.  I think I’m going to have to make it on a Saturday morning for the hubby because it was heavenly.

Amanda’s Cinnamon Roll Cake

1 can cinnamon rolls (8 count) with icing
1/3 cup granulated sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 tablespoons maple syrup
2 tablespoons butter, melted
1 medium apple, peeled and cut into small chunks


* In small bowl combine butter and apple chunks and microwave for 1 minute

* Mix sugar, vanilla, maple syrup, sour cream and mixture from microwave

* Cut each cinnamon roll into quarters and drop into bowl, stirring gently to cover rolls

* Spray cooking spray into a loaf pan and spoon mixture from bowl into pan

This is what it looks like before baking

* Bake in a preheated oven at 350°F for 45 to 50 minutes or until golden brown

Fresh from the oven!

* Let cool for 10 minutes and flip upside down onto serving dish. It will look watery on top but it’s normal.

* Drizzle icing from cinnamon roll container on top of the cake

Final Product




A Family Favorite: Mexican Casserole!

This is a regular dish in my house, and it’s a great way of sneaking vegetables into dinner! I love casseroles because you can add anything to them and they still come out pretty great. You can also substitute for full flavor or low fat versions depending on your diet. This recipe is great for us because I usually substitute for low sodium varieties of ingredients and it still tastes delicious! Also, it’s easy for the little one to eat it because the texture is soft.

Amanda’s Mexican Casserole

1 pound ground beef, chopped fine
1/4 cup onion, chopped fine
1 packet taco seasoning of your choice
15 oz can diced tomatoes, drained
15 oz can whole kernel corn, drained
15 oz can Goya low sodium black beans, drained
5-6 tortilla shells (you will be tearing them into smaller pieces
12-16 oz sour cream
12-16 oz shredded cheese, Mexican blend or cheddar


* Brown ground beef and add onion, cooking over medium heat in a deep pan

* Add taco seasoning and water as instructed on packet

* Add drained cans of tomatoes, corn, and black beans, stirring in one at a time until blended well


* Line the bottom of a 9 x 13 baking dish with a layer or tortilla shells by tearing them into pieces to fit (see below)


* Spoon mixture of ingredients from stove top into pan, enough to cover the tortilla shells

* Spoon sour cream on top of mixture and add another layer of tortilla shells


* Add the remaining mixture, add more sour cream if desired and sprinkle half of cheese on top

* Place in preheated oven at 350°F for 25-30 minutes or until cheese is melted

* Add remaining cheese, leave in for 5-10 minutes and take out to cool

* Serve to happy people!

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Lunch: Crescent Pizza Rolls

I have another great recipe I made, inspired by a post I found on The Gunny Sack’s blog, here She has some really great pictures explaining how to make the rolls so I found it very useful. There are so many variations you can make with this recipe and this following one is my favorite. I love crescent rolls so much; they are so light and fluffy, and it complements the other ingredients so well.  It’s also very easy to make and that is always a plus!

I used to be intimidated by crescent rolls and now I feel so silly for ever thinking that they were hard to make! Seriously, if I can make this with a baby pulling on my pants and talking on the phone, anyone can do this!

Crescent Pizza Rolls

2 Crescent Roll cans (16 total)
32 pepperoni slices
small block of Monterrey jack or your choice of cheese (8-10 oz)
Pizza or Spaghetti Sauce used for dipping sauce


* Cube cheese into small pieces, you will need 16 pieces and will have plenty left over, so refrigerate remaining cheese for next time or use for something else.

* Open crescent rolls, unroll and divide along perforations.

* Place a slice pepperoni on the thick part, then a piece of cheese, and a slice of pepperoni on top

* Roll crescent roll from thick side to end, wrap ends if desired (for minimal cheese seeping out)

* Place on a lined or greased baking sheet and bake at 375° for 11-15 minutes or until golden brown

* Serve with warm pizza or spaghetti sauce


Like I said before, there are many ways you can make this recipe your own. I found using a cheese stick cut into pieces can work just as well although it’s a bit more difficult to roll up. You can use biscuits or rolls and you can also sprinkle with Italian seasoning and Parmesan cheese. If you do, moisten the biscuits or rolls first with water or a beaten egg. Enjoy! Please comment if you tried this or did something different.

Lasagna Roll-Ups

I found a recipe online for chicken lasagna roll-ups and it looked really great. Since chicken isn’t always an affordable option I tried it with ground beef. It came out so well it’s going into our rotation. I made it tonight for the second time and it was better than before.

Lasagna Roll-Ups

1/4 cup milk
1 cup ricotta cheese
1/4 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
1 lb ground beef, cooked and drained
12 lasagna noodles, cooked and drained
1 jar (24oz) spaghetti sauce (I used Paul Newman’s Marinara)


* In medium bowl, combine cheeses and milk. Add cooked beef to combination.

* Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion

* In a 13 by 9-inch baking dish, coat the bottom with spaghetti sauce

* Arrange lasagna rolls, seam-side down in sauce in baking dish

* Top with remaining spaghetti sauce and bake at 375 degrees for 30 minutes or until hot

* Serve with parmesan cheese