SAE: Sticky Buns and Ham-n-Cheese Spirals

I am sad to say my time as SAE sweetheart is coming to an end. I only have 45 days until I graduate... And less time than that as sweetheart :'(. So I thought I would try some new recipes, as I only have a couple more weeks to make them snacks!

I found both of these recipes when I was watching the food network while I got ready this morning. Sandra Lee made them for a bake sale... And I'm making them for meeting! All the originally recipes, posted below, yield about 12 each, which is usually perfect when cooking/ baking. But since I have a lot more boys to feed. I quadrupled each recipe!

Apple Walnut Sticky Buns

Growing up, my dad always made us cinnamon rolls on Sunday. They were always very delicious, so I immediately thought of him when I saw these sticky buns with walnuts (another one of his favorites). And since he was an SAE not too long ago at SMU, I thought I would try them out for meeting. I might make them again for my family this summer one Sunday morning!

Ingredients:

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 Tbl unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 tsp pumpkin pie spice
• 1 to 2 tsp water

Directions:

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine 1 container of the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

They taste just like an apple strudel yum!

Ham-n-Cheese Spirals

Ingredients:

• 3 Tbl olive oil
• 1 tsp crushed garlic
• 2 tsp Italian seasoning
• Flour, for work surface
• 1 pound refrigerated pizza dough, at room temperature
• 1 1/2 cups shredded Cheddar
• 1/2 lb deli sliced ham
• 1 large egg
• 2 Tbl water

Directions:

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. 

Starting from the bottom edge, tightly roll up the dough to form a log (make sure its tight or it will come unraveled). Using a sharp serrated knife, slice the roll at a slight diagonal into 1-inch thick pieces (you should get 12 spirals out of each roll).

Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

Remove from the oven, transfer to a serving platter and serve.

I found that if you put the rolls in the freezer 30 minutes- 1 hour before you start making them, they set a lot easier, otherwise they might fall apart. Enjoy!

Egg Casserole

My family came to Waco this weekend! It was so great to all be together again. They came to watch Sing, which is really good this year (SAE's year for Pigskin?). One of the traditions that we've started every time my family comes in is doing a Sunday Brunch before they head back home.

This time Cameron, Ryan, Deboard, Annie, Jeff, Kenci, and my family all got together to eat with my family. We had kolaches from West (maybe the best kolaches I've ever had!), pumpkin muffins that my mom made, danishes, fruit juice, and the recipe for this blog... Egg Casserole!

Egg Casserole 
 
I think my favorite meal of the day is breakfast. I could eat breakfast from every meal of the day... Or maybe sushi, or ice cream... Well anyway, breakfast food is one of my favorites!

My mom used to make this egg casserole all the time for us growing up. I remember one time she added the chives and parsley too early and it turned into a green-egg casserole.

Ingredients:

• 12 eggs
• 1 cup sharp cheddar cheese
• 1 cup sour cream
• 1 tsp chives, chopped
• 1 tsp parsley, chopped
• 12 strips of bacon, crumbled
• 5 tsp milk (5 tsp for every 12 eggs)
• 1 pkg Jimmy Dean sausage, cooked and crumbled (hot, medium, whatever)
• 1 tsp salt
• 1/2 tsp pepper

Additional Ingredients:

• 1/2 cup sliced mushrooms 
• 1 medium tomato, seeded and chopped
• 1/2 cup thin-sliced green onions 
• 2-3 jalapenos
• If it seems like too make ingredients, add more eggs!

Directions:

Preheat the oven to 350 degrees. 

Scramble the 12 eggs, 5 tsp of milk, salt, and pepper together. You want the eggs soft, but not runny. At the very end, fold in the chives and parsley. Mix in cooked sausage and any other extra ingredient.

Evenly butter a baking pan and distribute the egg/sausage evenly in the pan. Combine the cheese and sour cream and top the egg mixture and sprinkle the bacon on top. Tent with foil on top of egg casserole and bake for 20-30 minutes.