East meets West for breakfast!

Okay, so this is one of those throw-together moments . . .

2 cans Pillsbury rolls (any kind)

1/2 lb lean ground beef (or sausage)

1/2 onion diced

2 Tbsp. oil.

3 eggs

salt to taste

cayenne pepper to taste

1/2 cup sour cream

1/2 cup shredded cheese blend

Preheat oven to temp on Pillsbury can.  Fry the eggs scrambled in fry pan.  Set aside.  Brown the onion and ground beef.  Put all ingredients (except rolls) in mixing bowl and mix.

Place Flexipan Tray (I used the Medium Tartlet Tray) on Perforated Baking Sheet.  Wrap roll around meat mixture and place in tray.  Bake according to the Pillsbury suggested time . . . however, I always check a little sooner . . .

*Note:  The reason this is titled "East Meets West for Breakfast" is because there is a traditional dumpling in China called, "Baozi" that my family absolutely loves.  It's different in the fact that dairy products are never used in Chinese cooking, there's usually a vegetable included, and primarily pork is used instead of beef.  Oh, and who ever heard of a can of Pillsbury dough in China?

Peanut/Almond Butter Cups

Have you ever made your own Peanut Butter Cups?  These were made in the Medium Tartlet Tray.

Granola "Bars"

 

These home-made granola bars go quickly so you might want to double the batch!

Thank you to Kristi Weber for sharing this recipe!  She notes that this recipe can be gluten or allergy-free by substitution.

Ingredients:

1  cup ground oats (use food processor, Vita Mix, or Magic Bullet)

2 cups whole oats (old-fashioned works best)

3 Tbsp. melted butter

1/4 cup oil OR applesauce

1/4 cup honey OR brown rice syrup, maple syrup, etc.

1/2 cup packed brown sugar

1 tsp. vanilla

1 tsp. salt

1 egg or egg substitute (1T freshly ground flaxseed/3 T water)

Directions:

Blend together all ingredients except oats.  Add oats and mix until completely blended.

At this point, you can divide the "dough" into two batches: one for pumpkin spice, and the other for the triple blend.

For Pumpkin Spice, Add:

1/4 cup pumpkin puree

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

For Triple Blend, Add:

1/3 cup semi-sweet chocolate chips

1/3 cup dried cranberries

1/3 cup chopped or slivered almonds

(other variations can include: coconut, raisins, sunflower seeds, sesame seeds, etc.)

Press portions into Flexipan Tray of choice (on the Perforated Baking Sheet) - I prefer the Medium Tartlet Tray.  Bake at 340 F for approx. 30 minutes.  

Cool completely in Flexipan Tray before removing to serve or store.