Even though they’re not the healthiest things in the world to eat, gooey cinnamon buns are a delicious snack. Perhaps you’ve never made cinnamon buns because you thought they were too time-consuming or wouldn’t be worth the effort. By following this recipe, you’ll make gooey cinnamon buns your whole family will enjoy. Of course, they may also ask that you make them more often, too.

The ingredients for the cinnamon buns are as follows for the dough:

* 1 teaspoon white sugar
* 1 package active dry yeast (0.25 ounce)
* 1/2 cup warm water (around 110 degrees F)
* 1/2 cup milk
* 1/4 cup white sugar
* 1/4 cup butter
* 1 teaspoon salt
* 2 eggs, beaten
* 4 cups all-purpose flour

Place the yeast and one teaspoon of sugar in a small bowl. Add the warm water and set it aside for about 10 minutes. Heat the milk until it begins to bubble and then remove it from the heat. Add the remaining sugar, butter and salt; stir until melted. Allow it to cool.

Combine the above mixture with the eggs and 1 1/2 cups of the flour. Stir this until it’s well-combined. Add the remaining flour, a little at a time until all of the flour is incorporated into the mixture. Turn it out onto a lightly floured surface and knead it for about 8 minutes. It will look smooth and elastic.

Place the dough in a large bowl which has been lightly oiled. Cover it with a damp cloth and allow it to double in size – about an hour. While this is rising, melt 3/4 cup butter and 3/4 cup brown sugar. Whisk it until smooth and then pour it into a greased 9×13 baking pan. Sprinkle the bottom of the pan with half of the pecans and set it aside. Mix 3/4 cup brown sugar, the remaining pecans and 1 tablespoon cinnamon together and set it aside.

After the dough has risen, turn it out onto a lightly floured surface and roll it into a rectangular shape. Brush it with melted butter and sprinkle the brown sugar, cinnamon and pecan mixture over it. Begin at the long side and roll the dough tightly, pinch the seam to seal it. Brush with butter and then slice it into 12-15 slices.

Place the cut side down into the pan with the butter and brown sugar. Cover the pan and allow it to rise for another hour. Preheat the oven to 375 degrees F and bake the cinnamon buns for 25-30 minutes. Allow the pan to cool for three minutes and then turn the pan over to remove them. Scrape any remaining sugar filling onto the tops of the rolls.

Make a glaze by adding 4 ounces of room temperature cream cheese, 1 cup powdered sugar, 1/4 cup room temperature butter and 1/2 teaspoon vanilla extract. Combine these together and beat until smooth. Spread over the warm rolls and then serve.

This recipe for gooey cinnamon buns may seem like it takes too long, but the results are definitely worth the effort. Why not prepare some for breakfast this weekend?

With the versatility of an omelet, it’s no wonder this dish is a favorite around the world. Made from eggs, a little cooking oil or butter and your favorite fillings, omelets aren’t just for breakfast.

Not only can you change the fillings, you can also adjust the size of your omelet to fit your appetite. The endless combination of filling and size makes this a perfect brunch or dinner dish for a group.

Ingredients:

3 eggs
1 tbsp. water
1 steak, cooked & chopped
2 button mushrooms, chopped
¼ small onion, chopped
Tomatoes, chopped
Salt & pepper to taste
1 tbsp. cooking oil

Preparation:

Heat a non-stick or cast iron skillet over medium heat. Add 2 tbsp. cooking oil. Carefully pour in the chopped steak, onions, and mushrooms.

Cook this mixture for 7-10 minutes or until onions are tender and caramelized. Remove from the skillet and set aside.

Lower the heat to medium-low.

Crack three eggs into a bowl.

Add 1 tbsp. water (milk or cream works too) and beat with fork

Pour beaten eggs into same heated skillet used for filling. The eggs will pick up the taste of the cooked filling but you can add salt & pepper to taste, if desired.

Cook eggs for 2-3 minutes. DO NOT STIR!

The eggs will cook mostly through on one side. When the edges are solid and bubbles form on top, flip it over.

The omelet will not stay perfectly round and might even tear a little. This is ok, do not panic. It will seal itself back together as it cooks.

Once flipped, add the cheese, tomatoes and steak, onions, and mushrooms mixture.

Cook omelet for 2-3 minutes and then it fold in half.

Remove from skillet, plate, and eat while warm.

Tip:

The trick to getting a light and fluffy omelet is to add a small amount of water, milk or cream and whip or beat it into the eggs. This creates bubbles which in turn make the omelet light and fluffy.

You can use whole eggs, egg whites or even egg substitutes, though the consistency might be slightly different if using anything but whole eggs.

Traditionally, we think of omelets as being meat and veggie filled, but some countries use other fillings such as rice and pasta.

Omelets are an excellent way to use leftovers. Simply take your leftover (cooked) meat from other meals & place it into freezer bags, making sure you only add enough meat for a single serving to each bag.

When you’re short on time or low on cash, just pull out a bag of meat, dig into the refrigerator to see which veggies need to be used right away and voila!, an instant dinner.

A few of my favorite omelet fillings are:

Tomato and bell pepper
Ham, onion, bell pepper and cheese
Tomato, thyme and rosemary

Serve with a side of hashbrowns, which can be made from leftover potatoes from another meal, and toast.

Blueberry pancakes are always a hit with the kids and they’re pretty easy to make from scratch. This recipe adds just a little more excitement with the inclusion of blueberries in the batter.

What You Need

Ingredients:

2 1/3 cups flour (all-purpose or whole wheat)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ tsp salt
2 1/3 cups milk
3 eggs
¼ cup vegetable oil
2 cups fresh blueberries, or frozen if you can’t find fresh

Makes: About 21 pancakes
Pancake Topping Ideas

Of course, the traditional syrup is good enough, but if you have any leftover sundae toppings from the night before, the kids will love it. If you have any pizza toppings, you can split the batter and instead of adding blueberries, add ham or veggies for a more savory pancake.

Get Started

Wisk together the dry ingredients including the flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix the wet ingredients including milk, egg and vegetable oil.

Slowly add the wet ingredients into the dry, mixing only until combined. Don’t overmix.

Then fold in the blueberries.

Get Ready to Cook

Cook pancakes on a griddle at medium-high heat. Use a ladle to scoop about ¼ cup of batter per pancake.

Cook until golden brown one bottom side and then flip.

Cook until golden on other side. If you’re making a large number of pancakes, heat your oven to 200 degrees and place pancakes on a plate to keep warm. When all the pancakes are done, you’re ready to serve!