Up an....COOKIN'

Good morning to all, I hope you had a wonderful Friday night, I did! Lazy night of watching movies and a little sleep! I am up early this morning have lots to do! But cooking breakfast was the first thing on my agenda! A little back story on what Miss Betty Crocker is whipping up this morning! My dear friend Steph its her birthday today! I miss her ohhhh so dearly because, well she happens to live FAR FAR aWAY from me now! But when she lived here I basically saw her more than my own family! The three musketeers had plenty of adventures together during out little SURgical tech School “Roller COASTER” is what I like to call it. Court, Steph and I pretty much saw each other every day! & Every Great once in a while Steph would treat our class to what has become MY FAVORITE (thing to eat) or make for that matter! But I think Steph and her mom Def Made it look prettier than mine always comes out! But you get the idea! Maybe one day mine will be perfect! Happy Birthday Steph and in honor of your special day! Part of my blog is about you…and the breakfast croissant of Course! Im headed over to the boy’s house! Hope they love it as much as we did! Hope you have a fabulous BIRTHDAY IN NEBRASKA, and I hope your family made it safe! LOVE YOU STEPH!

As for me and the rest of my day, I will be decorating and then (Nervously) off to meet THE FAMILY, wish me luck! Hope you enjoyed my post for the day!

-MISSWHITRICH

BREAKFAST CROISSANT

TRACY RANKIN

Can make 1 large loft or 2 small lofts

2 - Tubes of Crescent Rolls - 8 count (Pillsbury are best)

1 – LB Breakfast Sausage (I use the hot – gives more flavor)

2 – 7 oz Can Chopped Green Chilies – drained

1 – 8 oz Cream Cheese

6 slices of Cheese   (I like it cheesy!! – you don’t have to add this to it)

1+ Cup Grated Cheese (use whatever type cheddar, pepperjack, etc)

1 – Egg - beaten

Preheat oven @ 350*.

Brown and drain breakfast sausage, add cream cheese and stir until melted and well mixed, stir in green chilies.  Set aside.

On parchment paper lay Crescent Rolls and roll out with a lightly floured rolling pin (this seals the seams and makes it much easier to roll the loaf together to seal all seams).  Bake on cookie sheet.

Lay 3 slices of cheese in the center of the crescent rolls. Pour the sausage mixture down the center of the crescents.  Add the other 3 slices of cheese and then top with grated cheese.  After adding the sausage mixture carefully fold the two sides together (using the parchment paper to help fold over) to meet in the center and seal.  (I use the egg wash to help seal the seams) Seal all seams and both ends – will make a long loft or 2 lofts.

Rub the egg wash over crescent dough and sprinkle with Poppy Seeds (optional).

Bake for @ 350* for 25-28 minutes or until golden brown. 

Carefully slide the log off parchment paper and cool on wire rack, slice and serve. If you leave on the parchment paper the bottom may become soggy.

*Note – It is easier (saves time) if you make the sausage mixture and form into a loft and refrigerate overnight.

My BOIYS LOVE ME!!

THE CHEF!