Today we’re sharing a recipe for Peanut Butter and Jelly Bars. These cookie bars are a dream come true for those who love Peanut Butter and Jelly Sandwiches and all things PB&J.Read more
Sausage and Cheese Rolls
Today we’re sharing a recipe for Sausage and Cheese Rolls. These savory breakfast rolls are so amazing and are one of our favorite copycat recipes we’ve created.
We first tried rolls like these at a bakery in Madras, Oregon called the Eagle Bakery. This bakery offered many delicious pastries and breads. They have wonderful cinnamon rolls and then they have these amazing sausage and cheese rolls. Imagine if a cinnamon roll had a baby with sausage and cheese roll and this is what you get. While regular cinnamon rolls are amazing, sometimes you just want a savory breakfast food instead.
These rolls are unlike any other recipes we found. Most of them are just for a sweet roll like a cinnamon roll or a sausage ball type of roll which just isn’t the same thing. If you have had one of these rolls from this bakery than you know all too well.
These sausage and cheese rolls come together quite easily. We made our regular cinnamon roll dough, browned up some breakfast sausage, shredded some cheese, melted a stick of butter and rolled everything up together like a traditional cinnamon roll.
Sausage and Cheese Rolls
The most delicious savory breakfast rolls.
- 2 cups milk
- 1/2 cup avocado oil
- 1/2 cup sugar
- 1 pkg active dry yeast 2 1/4 teaspoons
- 4 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tbsp salt
- 1 stick salted butter melted
- 1 lb breakfast sausage browned
- 1-2 tbsp caraway seeds
- 2-3 cups cheddar cheese shredded
Heat the milk, avocado oil in the microwave for about 1 1/2 minutes. Remove from the microwave and stir in the sugar. Continue stirring until the sugar is dissolved.
Make sure that your milk mixture isn't too warm. Test it with your finger and if should be warm but not too hot. You will then sprinkle your yeast on top of the milk mixture and let it sit for about 1 minute.
Add 4 cups of flour to your stand mixer. Pour the milk mixture in and mix just until combined. Cover the bowl with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
While your dough rises, brown your breakfast sausage with the caraway seeds. Make sure to brown them together so that the caraway seeds soften a bit in the sausage drippings.
In a small bowl, melt your one stick of butter in the microwave. Also make sure that your cheese is shredded.
After 1 hour of your dough rising, remove the towel and add the baking powder, baking soda, salt and remaining 1/2 cup of flour. Stir until thoroughly combined. Use the dough right away or refrigerate for 3 days, punching down the dough if it rises to the top of the bowl. (The dough can be easier to work with if it's been chilled for at least an hour or so beforehand.)
To assemble the rolls, turn your dough out onto a floured surface. Roll the dough into a large rectangle. The dough should be rolled very thin.
Pour and spread your melted butter on the rolled out dough. Add your sausage mixture and then your cheese. Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down.
Use unflavored waxed floss to cut your sausage and cheese rolls. Simply slide the floss underneath and "tie" the roll to cut your sausage and cheese rolls. If you do not have any unflavored floss, you can also slide a cutting board underneath this roll and cut them using a sharp knife. Cut your sausage and cheese rolls in 1/2 to 1 inch slices.
Spray your baking pans or add a couple tablespoons of melted butter and swirl it around to prevent any rolls from sticking to the bottom of the pan as they bake. Transfer the rolls to your baking pans. Be careful not overcrowd your pans and leave a little space between each roll. They will rise and expand as they bake. Add more cheese to the tops of the rolls if you desire.
Preheat the oven to 375 degrees. Cover your baking pans with a clean kitchen towel and set aside on the countertop to rise for at least 20 minutes before baking.
Remove the towel and bake the rolls for 15-18 minutes or until they are golden brown on top and bottom.
Remove your rolls from the oven and serve them immediately. Once the rolls cool, you can move them into the refrigerator until you are ready to eat them.
Sausage and Cheese Rolls will keep for about a week covered in the refrigerator. Then heat them up individually before serving. You can also make these rolls in smaller containers or foil containers for freezer storage or to give away to others. Homemade sausage and cheese or cinnamon rolls never keep that long in our home but if you were worried about them not staying good, freeze them in an airtight container or package for later use.
We’d love to hear what you think about this recipe and about your favorite breakfast recipes. Share the love!! Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
Red Hots Cookies
Today we’re sharing a recipe for Red Hots Cookies. These cinnamon candy cookies are absolutely delicious and were one of our most successful experimental recipes!Read more
DIY Dawn Powerwash Refill
Today we’re sharing a recipe for DIY Dawn Powerwash Refill. This dish spray used for faster grease cleaning is where it is at when it comes to those hard to wash dishes!Read more
Copycat Payday Bars
Today we’re sharing a recipe for Copycat Payday Bars. These salted nut squares are the perfect no bake, sweet and salty treat!Read more
Pumpkin Chocolate Chip Bars
Today we’re sharing a recipe for Pumpkin Chocolate Chip Bars. Chewy and delicious, pumpkin chocolate chips bars are the perfect pumpkin dessert.Read more
Today we’re sharing a recipe for Butterfinger Pie. This pie was created a whim by adding butterfinger candies to our peanut butter pie and turned out amazing. It’s now become a favorite in our family dessert rotation.
All about Butterfinger Pie
This pie comes together so quickly and easily. You can make a homemade graham cracker crust but if you’re short on a time, a store bought one works great too. Just let your cream cheese soften and your cool whip to thaw and you’re ready to make Butterfinger Pie.
If you refrigerate this pie after you make it, then it is a fluffier pie like many other pudding or cool whip pies. We prefer to store the pie in the freezer and to take it out to cut pieces for serving as needed. When you store it in the freezer it almost has the texture of ice cream. So, then you feel like you’re eating a Butterfinger ice cream pie. It is hands down delicious and so refreshing.
The best and most amazing Butterfinger candy pie!
- 1 graham cracker crust
- 1 8 oz cream cheese softened
- 3/4 cup powdered sugar
- 1/2 cup creamy peanut butter
- 6 tbsp milk
- 1 8 oz cool whip thawed
- 10-12 fun size Butterfinger candy bars
In a mixing bowl, beat cream cheese until fluffy.
Add powdered sugar and peanut butter, mix well.
Gradually add the milk.
Chop and add about 10 fun sized Butterfinger candy bars.
Fold in the cool whip.
Spoon mixture into graham cracker crust.
Place in freezer. Freeze for at least a couple of hours or overnight.
To serve, remove pie from freezer and let stand at room temperature for 10-15 minutes. It may be easier to remove the frozen pie from the shell and cut slices.
When you plate up each slice, put some whip cream and sprinkle a few more chopped Butterfinger pieces as garnishment.
You can also use an Oreo cookie crust and your choice of candies such as Reese’s peanut butter cups, M&Ms, chocolate chips or other chocolate candies.
We’ve tried other quick pie recipes, but we always come back to this one. This peanut butter loving household enjoys all things peanut butter, so this Butterfinger pie fits the bill. It’s creamy and dreamy and refreshing all at the same time. If you need a pie to make for the upcoming holidays, have leftover Halloween candy or need a just because pie, this is the pie for you.
How long does this pie keep?
If you have any leftover pie, store it in the freezer or refrigerator stored in its covered pie dish. Be sure to enjoy your pie within 4 to 5 days.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! Please subscribe, like or share this post with others who could benefit from it.
Pretzel Spider Webs
Today we’re sharing a recipe for Pretzel Spider Webs. These fun Halloween spider web pretzels combine pretzel sticks, white chocolate, and candy spiders in a treat that’s as yummy as it is creepy! They’re super easy to make, fun to eat, and the perfect way to celebrate this spooky Holiday!Read more
Monster Pizza Bagels
Today we’re sharing a recipe for Monster Pizza Bagels. Surprisingly, a bagel makes the perfect crust for delicious pizza toppings. They make for a quick and easy pizza and are great for kids, but adults love them too!
Halloween is one of our favorite holidays and so we really enjoy coming up with spooky snacks and treats. This is a nice alternative to all of the sugary sweet things for this holiday and provides some healthy carbs and protein.
These Monster Pizza Bagels are the perfect quick and easy Halloween food. You can make them as a snack or alongside some fruits and veggies, they can be a complete meal. The other great thing is that these come together in little to no time.
To make these, you’ll need bagels, and you can use regular bagels, thin bagels or mini bagels. You will also need marinara or pizza sauce, shredded cheese and your choice of pizza toppings. One great idea is to prepare a whole package of bagels and then let everyone put on the toppings of their choice.
Monster Pizza Bagels
The perfect spooky Halloween food!
- Marinara or Pizza Sauce
- Shredded cheese
- Meats and Veggies for Toppings
Lay out all your ingredients in small bowls, already chopped, washed and easy to grab.
Lay out your bagel slices on a parchment or foil lined baking pan.
Preheat your oven to 450 degrees F or air fryer 370 degrees F.
Add pizza sauce, shredded cheese, and toppings to create fun monster faces. Olives for eyes, pepperoni, mini pepperoni, salami and peppers for the mouth.
Once you're done creating your monster faces, bake in the oven for 8-10 minutes or air fryer for 3 minutes. Just until the bagels are crisp and cheese is gooey and melted.
These Monster Pizza Bagels taste great made fresh but they also store well too. Place any extra ones in an airtight container and in the refrigerator. They reheat easily in the microwave or air fryer.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own pizza bagel recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.
Healthy Breakfast Cookies
Today we’re sharing a recipe for Healthy Breakfast Cookies. What do you get when you combine the best elements of granola bars and oatmeal cookies? None other than soft, chewy and totally amazing breakfast cookies.
If you’re looking for a great make ahead breakfast idea for busy mornings, this recipe is for you. You can make a batch of these breakfast cookies on the weekend and have them ready for you to eat throughout the week. It is a great option when you are tired of cereal, oatmeal or other quick breakfast options.
These breakfast cookies are the first ones that we actually liked. We tried many others before we found and made this one our own. This recipe calls for two ripe bananas and a little bit of honey for sweetener but it works to reduce the amount of sugar and still tastes good.
You can make this recipe your own by adding your choice of nut butter, dried fruit, and nuts. Feel free to substitute your favorite nut butter if you don’t like peanut butter. You can easily use almond butter, cashew butter, sunflower butter or a flavored peanut butter. You can easily add other dried fruit if you don’t like cranberries or raisins. You can even add a few mini chocolate chips if you would like them a little more sweet.
Healthy Breakfast Cookies
What do you get when you combine the best elements of granola bars and oatmeal cookies?
- 1 cup creamy peanut butter or other nut butter
- 1/4 cup honey
- 1 tsp vanilla
- 2 medium ripe bananas, mashed
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 1/4 cups quick oats
- 1/2 cup dried cranberries or raisins
- 2/3 cup chopped nuts almonds, walnut or pistachios
Preheat the oven to 325 F. Line a baking sheet with parchment paper or Silpat.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter, honey, vanilla extract, mashed bananas, salt, and cinnamon.
Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4 cup mounds or large cookie scoops of dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)
Bake the cookies for 14 to 16 minutes until they're golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.
Store cookies in an airtight container or packaging either on the counter, refrigerator, or freezer.
How long will Healthy Breakfast Cookies keep?
These breakfast cookies will stay good for a couple of days at room temperature in an airtight container. Place leftover cookies in the refrigerator or freezer for longer storage.
We’d love to hear what you think about this recipe. We’d also love to hear if you have your own frozen yogurt recipes that you enjoy. Let us know in the comments below. Thank you for stopping by and visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.