Cinnamon Toast Crescent Rolls

Time for a little tasty bit!

Sometimes you just want something.  A little something sweet, maybe a little after school snack for the kids, or just a little something with your coffee or tea.  A little tasty bit!

MGG always loves to have a little sweet with his coffee.  Today's dish would be perfect, but I haven't made these for him yet.  They are my secret...at least for a little while longer.

A really fond memory of a favorite food growing up was cinnamon toast.  Didn't you just love it too?  Of course we had the regular kind where you toast the bread, butter it when it's hot and sprinkle cinnamon and sugar on top.  It will do in a pinch but my true favorite way was when mom broiled it....OMG!

She would take some bread and butter it and sprinkle on the cinnamon and sugar and then place it under the broiler.  Magic! It turned out all bubbly, and caramelized...OMG...sorry, but I'm just having a moment here.

This has to be the BEST way.  Now that I'm all grown up (snickering) I still love cinnamon toast but, I just don't really make it anymore.

So the other day I saw some Crescent Rolls in the can...yes, the can...and BAM! I knew I had to make Cinnamon Toast Crescent Rolls.  I did tweak the flavors just a little by adding some brown sugar, just to help the caramelization along since that's what really draws me to my mom's broiled version.  They came out fantastic!  All ooey, gooey, and caramelized goodness...I can smell them now.

So I hope you try these.  Not really a recipe of sorts, but they are a good little tasty bit to make!

Cinnamon Toast Crescent Rolls

Yield: 8 rolls

1 can of crescent rolls (such as Pillsbury)
softened butter or margarine
2 T brown sugar
1/4 sugar
2 t cinnamon

Preheat oven to 425 degrees.

Remove crescent dough from the can and unroll.  Separate into 8 individual triangles and place the rolls on a working surface.

Smear one side of each triangle with softened butter.  Sprinkle the brown sugar over the butter.  Just a small amount on each one.  In a small bowl mix the sugar and cinnamon until combined.  Sprinkle some cinnamon-sugar mix over each triangle, using desired amount.

Starting at the large end roll dough toward small point until a crescent is formed.  Place on a baking sheet.  Continue until all dough is rolled in crescents. 

Bake for 8-12 min or until golden brown.  Serve hot.

Southern Sundays

Welcome to Southern Sundays!

So sorry the party post is up late...I lost my internet connection, but now it's back!

Quick and simple.  Look at this gorgeous sunset we had the other day....I just wanted to share.

On to the party.  The most popular dishes by most clicks were:

Hot Roast Beef Sandwiches with Gravy

by Love Bakes Good Cakes

Yum!

Hissy Fit Dip

by Twirl and Taste 

Just LOVE this name!

Navajo Tacos

by Carissa's Food Blog

I LOVE this one!

Congratulations to all of you for your featured recipe!!!

So let's party!  I can't wait to see what you all bring this week.  Make sure to tell all your friends so they can join the party as well!

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Enjoy, have fun, cook lots of food, and relish your Southern Sunday!

Cinnamon Blueberry Muffins

It's breakfast time!

It's been awhile since I brought a new muffin to the table.  I grew up with mom making muffins on the weekends (if biscuits and gravy weren't being served that day!) and we had a favorite muffin that we just loved.  I still make it to this day and have posted it here, Basic Muffin Recipe.  

These days I like to experiment with my muffins, changing up the flavors.  I especially love to add fruit to my muffins.  Fruit or berries lend a sweet and tart flavor.  When they are warm, they are hard to beat!

Today's breakfast I wanted a bit of tart and a bit of warmth.  So I added blueberries for the tart and cinnamon for the warmth.  What a great combination.  These are light muffins, and served warm with a dab of butter they are scrumptious!  All you need is a tall glass of milk, or some hot tea and your are set.  To round out the meal some scrambled eggs and turkey bacon will do the job.

These muffins freeze well so you can take any leftovers and freeze them for another time, or grab one to take to school or work.  It will thaw and be just perfect as a quick on the go breakfast.

Here are some other muffins recipes you may like:

Chocolate Cinnamon Muffins
Blueberry Muffins
Strawberry Banana Muffins
Marshmallow Muffins

There's nothing better than a basket of hot, fresh muffins! 

Enjoy your weekend!!

Cinnamon Blueberry Muffins

Makes 6 muffins

2 T butter, softened

1/2 c sugar or 1/2 c Splenda

1 egg

½ t vanilla

1 c flour

½ t baking soda

¼ t baking powder

¼ t salt

¼ t cinnamon

½ c 2% milk

½ c fresh blueberries

Vegetable cooking spray

Mix softened butter and sugar until light and well mixed in a large bowl.  Add egg and vanilla, blend well.

Add flour, baking soda, baking powder, salt, and cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.