Mixed Berry Crisp

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The flavors of this crisp are so rich. The crumble on top is not just a sugary cinnamon oatmeal crisp, the additional spices of ground ginger and nutmeg help add depth to the flavor for a really well rounded perfect berry crisp! A great way to use up those berries that are near the end of their life. An amazing summer treat, perfect for an after dinner treat with guests or to enjoy on the porch after a grill-out!

Mixed Berry Crisp

Recipe taken from New Pioneer Food Co-op

(Courtesy of Allison Gnade; Bon Appetit, August 1999)

2-12 oz. packages frozen berries (unthawed) OR 1.5 lbs fresh berries

1/4 cup sugar

1 cup flour, divided into 1/4 cup and 3/4 cup

1 Tablespoon lemon juice

3/4 cup dry oatmeal (I used Quaker 1 Minute Oats)

2/3 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon salt

7 Tablespoons butter, diced

Preheat oven to 375 degrees F. Combine berries, 1/4 cup sugar, 1/4 cup flour, and lemon juice. Toss to blend and transfer into 9″ glass pie dish/baking dish/ramekins. Combine remaining ingredients (including the 3/4 cup flour), except butter. Rub in diced butter with fingertips. Sprinkle crumble over berries. Bake until berries bubble up thickly, about 1 hour. *Note: If using ramekins, adjust time (mine cooked 25-30 minutes). Let stand 15 minutes and serve warm or at room temperature.

I cut the raspberries in half to help them go further.

I cut the raspberries in half to help them go further.

Cut up the strawberries and add to the bowl of berries.

Cut up the strawberries and add to the bowl of berries.

Pretty berries! So excited for summer!

Pretty berries! So excited for summer!

Add the 1/4 cup sugar to the berries!

Add the 1/4 cup sugar to the berries!

Add 1/4 cup of flour to the berries. I also happened to have a Meyer lemon in my fridge, so I used that for the lemon juice. The lemon helps un-muddy the berry flavor.

Add 1/4 cup of flour to the berries. If after mixing there seems to be a bit too much flour, add a few more berries. I also happened to have a Meyer lemon in my fridge, so I used that for the lemon juice. The lemon helps un-muddy the berry flavor.

Using my handy juicer! Tip: Squeeze the lemon seed side down, as the seeds probably won't go through the holes, and it helps to contain the juice and keep it from flying back at you.

Using my handy juicer! Tip: Squeeze the lemon, cut side down, as the seeds probably won’t go through the holes, and it helps to contain the juice and keep it from flying back at you.

Mix up the berries and dish into individual ramekins. Make sure there is an even mix to the types of berries in each dish.

Mix up the berries and dish into individual ramekins. Make sure there is an even mix to the types of berries in each dish.

In a separate bowl combine  the oatmeal, brown sugar and cinnamon.

In a separate bowl combine the oatmeal, flour, brown sugar and cinnamon. I didn’t pack the brown sugar as much as typically.

with the rest of the spices. Whisk together with a whisk to ensure all the ingredients are mixed thoroughly.

Add the rest of the spices. Mix together with a whisk to ensure all the ingredients are mixed thoroughly.

Dice up the 7 Tablespoons of butter.

Dice up the 7 Tablespoons of butter.

Add the butter bits to the dry ingredients and mix with your fingers, mushing the butter apart and mixing so all of the dry ingredients are blended with the butter. There should be no "loose" dry ingredients remaining, it should all be incorporated into the smashed butter.

Add the butter bits to the dry ingredients and mix with your fingers, mushing the butter apart and mixing so all of the dry ingredients are blended with the butter. There should be no “loose” dry ingredients remaining, it should all be incorporated into the smashed butter.

Top each ramekin with a handful of the buttery crumble topping.

Top each ramekin with a handful of the buttery crumble topping.

Place the ramekins on a baking sheet and bake in the oven at 375 degrees F for 25-30 minutes.

Place the ramekins on a baking sheet and bake in the oven at 375 degrees F for 25-30 minutes.

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Top with a little vanilla bean frozen yogurt and enjoy!

Top with a little vanilla bean frozen yogurt and enjoy!

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Total recipe: 59 WW Points/5 servings=12 WW Points per ramekin

Top with 1/2 cup Vanilla Bean frozen yogurt (3 WW points)

Spring Cupcakes

Spring!

Happy Spring!

I was inspired to make these cupcakes from others I had seen on Pinterest, but the nests usually consisted of dyed coconut (icky!) or sprinkles. I love sprinkles, but a mouth full of sprinkles doesn’t seem that appealing. So, I thought about other ways I could make a “nest” and realized shaved chocolate pieces would be perfect! Who doesn’t love a mouth full of more chocolate?😀 I also got to use my FAVORITE chocolate sour cream frosting! (The sour cream adds a really rich flavor to the frosting!)

Spring Cupcakes: 

1 box yellow cake mix (get a moist type with pudding added)

(Vegetable oil & Eggs per the box directions)

Chocolate almond bark (for nest-only need a small amount)

Whopper’s Mini Robin Eggs (or another small egg shaped candy)

Make the cake mix according to the box directions. Tip: Follow the box directions that say to beat the mixture on medium speed for 2 minutes-this ensures all is well mixed and it incorporates air into the batter to make the cupcakes nice and fluffy. Bake per the package directions, use a toothpick to test the cupcakes to ensure they are done. The toothpick should come out “clean” with no wet batter or crumbs on it; if it is wet bake a little longer & test again. Let the cupcakes cool.

Use a vegetable peeler to grate the chocolate almond bark into little chocolate rolls/pieces. These will be the nest.

Chocolate Sour Cream Frosting: 

1-1/2 cups semisweet chocolate chips

3 Tablespoons butter

1/2 cup sour cream

1 teaspoon vanilla

3-1/2 cups powdered sugar

Melt the chocolate chips and butter together in a bowl in the microwave, stirring every 30 seconds. Let it cool a couple minutes and transfer to a large mixing bowl & add the sour cream & vanilla. Mix together. Add the powdered sugar, 1 cup at a time, mixing thoroughly with a whisk attachment to insure it is lump free. *This frosting recipe is from a cookbook entitled “Chocolate”on page 19.

Thin a third of the frosting with about 1/2 teaspoon of milk to make it easier to spread. Put the other two thirds of the frosting into a piping bag with a decorating tip. Once the cupcakes have cooled, frost the cupcakes with a thin layer of the chocolate frosting & pipe a circle onto each cupcakes. While the frosting is still moist, roll the edges of the frosting in the chocolate almond bark shavings. Finally, add three (different colored) Whopper Robin eggs (or other small egg shaped candy) into the center.

Follow the directions on the box. Tip: Set a timer for 2 minutes and mix on medium speed. This helps to really make sure all of the ingredients are mixed together and it incorporates air into the batter which makes it light and fluffy.

Follow the directions on the box. Tip: Per the directions on a box-Set a timer for 2 minutes and mix on medium speed. This helps to really make sure all of the ingredients are mixed together and it incorporates air into the batter which makes it light and fluffy.

See the nice air bubbles in there.

See the nice air bubbles in there. That will make the cupcakes nice and fluffy.

Fill the batter 3/4 full. I used my large Pampered Chef scoop to spoon in the batter.

Fill the cupcake liners 3/4 full of batter. I used my large Pampered Chef scoop to spoon in the batter.

Bake per the directions on the box, using a toothpick to test for doneness. Note: Cupcakes can become dry very quickly, so try to catch them right at the point when they are done so they will stay moist. It can be difficult to tell when cupcakes are done because the bottom and sides of cupcakes can cook more quickly, and burn before the top shows much color. So, set the timer to the lowest cooking window and keep an eye on them, testing with a toothpick.

Grate the chocolate bar. I used chocolate almond bark as it has a bit more wax in it, ,so it will hold its shape better when on the cupcake.

Grate the chocolate almond bark. I used chocolate almond bark as it has a bit more wax in it than a regular chocolate bar, so it will hold its shape better when on the cupcake.

Chocolate shavings ready to be the nest.

Chocolate shavings ready to be the nest.

The cupcakes are cooling. Notice the awesome floral cupcake liners! ;)

The cupcakes are cooling. Notice the awesome floral cupcake liners!😉

Let the cupcakes cool completely after baking. While they are chilling on a cooling rack, make the frosting!

The best part! Making the frosting! :) Melt the chocolate chips and butter in the microwave, stirring every 30 seconds.

The best part! Making the frosting!🙂 Melt the chocolate chips and butter in the microwave, stirring every 30 seconds.

Its important to stir the melting mixture every 30 seconds because chocolate tends to hold its shape, so it doesn’t look like it is melting, when it actually is melting, usually on the bottom and the sides. Also, the butter will melt more quickly than the chocolate, so its good to stir to get that incorporated. The melted butter will tend to make the chocolate seize up a bit, this is normal. As long as you are stirring it every 30 seconds, and it doesn’t smell burnt it is fine. (The first time I ever made it, I thought I burned it, so I threw it out-turns out I didn’t, that’s just the way it looks)

It should look like this when it is ready.

It should look like this when it is ready. Transfer to the mixing bowl.

Add sour cream to the chocolate/butter mixture.

Add sour cream to the chocolate/butter mixture.

Add the vanilla.

Add the vanilla.

Mix together.

Mix together using a whisk attachment to thoroughly mix the ingredients.

Add the powdered sugar, mixing 1 cup of powdered sugar at a time.

Add the powdered sugar, mixing 1 cup of powdered sugar at a time. This helps ensure it has a creamy consistency that is lump free.

Almost ready. Add all of the powdered sugar required, it  mellows out the sour cream flavor and really adds a nice richness to the frosting.

Almost ready. Add all of the powdered sugar required, it mellows out the sour cream flavor and really adds a nice richness to the frosting.

Once the frosting is ready…

Prepare a piping bag with a decorating tip. I used Wilton 1M decorating tip. Then put the bag inside a tall cup, and fold down part of the bag around the cup to keep it propped open. Spoon in the frosting with the spatula.

Prepare a piping bag with a decorating tip. I used a Wilton 1M decorating tip. Then put the bag inside a tall cup, and fold down part of the bag around the cup to keep it propped open. Spoon in the frosting with the spatula.

Add 1/2 teaspoon of milk to the remaining frosting in the bowl to thin it a bit to make it easier to spread on the cupcakes. It doesn't have to be perfect because it is just the base and the eggs and nest will go on top of it.

Add 1/2 teaspoon of milk to the remaining frosting in the mixing bowl to thin it to make it a bit easier to spread on the cupcakes. It doesn’t have to be perfect because it is just the base and the eggs and nest will go on top of it.

Pipe a circle with the frosting in the decorating bag.

Pipe a circle  using a frosting “Shell border” technique with the frosting in the decorating bag.

After piping the nest, while the frosting is still moist roll the edges in the shaved chocolate.

After piping the nest, while the frosting is still moist, roll the edges in the shaved chocolate to create the nest.

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Cupcake decorating station.

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Cupcake prepared: 4 WW Points (20 cupcakes), Chocolate Sour Cream Frosting: 5 points per cupcake; Total=9 WW Points per cupcake

Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish

This breakfast is where heaven meets earth. Nothing beats this buttery flaky pastry with rich cream cheese filling and fresh blueberries. This really must be what heaven is like. These danishes would be fantastic for serving to guests for breakfast or brunch.

Blueberry Cream Cheese Danish

(Makes 4 pastries)

1 sheet of frozen puff pastry dough, cut into 4 squares
8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons flour
1 cup fresh blueberries (or any berry of your choice)

Icing:

1/2 cup powdered sugar
1 tablespoon milk

Set out 1 sheet of frozen puff pastry dough, cut into 4 even squares. Place the squares on a greased cookie sheet to defrost 40 minutes prior to baking. Preheat oven to 400 degrees F. Cream together cream cheese and sugar, then add the flour and vanilla & mix thoroughly. Portion out the cream cheese filling onto the four pastry squares and spread the cream cheese out into a level circle. Place a handful of blueberries onto each cream cheese & fold up two of the outside corners. Bake for 20-25 minutes or until puff pastry dough is golden brown. Let pastries cool and whisk together the icing ingredients, ensuring no lumps of powdered sugar (icing will be runny). Once pastries are room temperature, drizzle with the icing.

The original recipe can be found at Vision of Sugar-Plums. I modified it ever so slightly. Natalie did a great job of putting together that cream cheese filling recipe-fantastic!

Unfold 1 sheet of frozen puff pastry dough, and cut into 4 sheets.  Arrange the four squares on a greased cookie sheet to defrost (approximately 40 minutes before baking-according to the package).

While the puff pastry dough squares are defrosting, cream together the cream cheese and sugar, then add the flour and vanilla & mix thoroughly. (I used light cream cheese and it tasted great!)

After the cream cheese filling is all mixed together, portion out the cream cheese onto the center of the pastry pieces.

After the cream cheese filling is all mixed together, portion out the filling onto the center of the pastry squares.

Use a knife to gently spread out the dollop, leveling out the cream cheese to make a home for the blueberries. Not pushing the cream cheese out to the edges where it would fall off the pastry and burn.

Use a knife to gently spread out the cream cheese filling, leveling it out to make a home for the blueberries. Not pushing the filling too far out to the edges where it would fall off the pastry and burn.

Like so.

Like so.

Add a handful of fresh blueberries!

Add a handful of fresh blueberries!

Fold up two opposite corners of the pastry.

Fold up two opposite corners of the pastry.

Take care when folding up the portion of the pastry sheet that has the seam as that point is slightly weak & it could tear.

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Bake at 400 degrees F for approximately 20 minutes. Puff pastry should be slightly golden in color throughout when done.

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In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. The frosting glaze will be runny.  Once the pastries have cooled, drizzle them with the frosting glaze.

In a small bowl, whisk together 1/2 cup powdered sugar with 1 Tablespoon milk. Make sure there are no lumps of powdered sugar. The icing will be runny. Once the pastries have cooled, drizzle them with the icing.

Make sure to take the time to let the pastries cool to room temperature before drizzling with the icing or it will soak into the pastry, and it will not be as presentable. The icing is such a great addition to the creamy filling and fresh blueberries, it compliments the blueberries & adds a bit of sweetness to compensate for some of the berries that may be more tart since they are fresh.

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Enjoy a little piece of heaven!

Enjoy a little piece of heaven!

Per Danish: Puff Pastry: 8 WW points for 1/4 of a sheet; Cream Cheese Filling: 6 WW points (Made with light cream cheese); Icing: 2 WW points.

Total of 16 WW points per Danish, so I would recommend only eating half and saving the rest for another day!

Blueberry Banana Buttermilk Muffins

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Blueberry Banana Buttermilk Muffins

(Makes approximately 24 muffins)

1 teaspoon vanilla

½ cup shortening

1 cup sugar

2 eggs

2 cups flour

½ teaspoon salt

1 teaspoon baking powder

¾ teaspoon baking soda

¼ cup buttermilk

1 cup mashed bananas (approximately 2 ripened bananas)

1 cup blueberries

Mix ingredients together and spoon into cupcake liners.  Fill liners about half to three/fourths full.  Bake at 350 degrees F for 25 minutes.

Cream together the shortening and sugar.

Cream together the shortening and sugar.

Add the eggs and vanilla.

Add the eggs and vanilla.

Add the mashed bananas & mix.

Add the mashed bananas & mix.

Just a quick tip: When you have bananas that are past their prime, but don’t necessarily want to make banana bread or muffins at the time, just peel the banana and put the banana in a Ziploc bag in the freezer. Some people like to store the bananas in the freezer, but they don’t peel them ahead of time-this causes an unnecessary struggle when you actually want to use them & you can lose some of the liquid that you need!

Add the flour, salt, baking powder, baking soda & the buttermilk powder (if using dry buttermilk).

Add the flour, salt, baking powder, baking soda & the buttermilk powder (if using dry buttermilk).

Supplies!

Supplies!

Mix & add 1/4 cup water (if using dry buttermilk) or add the liquid buttermilk at this time.

Mix & add 1/4 cup water (if using dry buttermilk) or add the liquid buttermilk at this time.

Now add the blueberries! Note: Use a spatula to mix in the blueberries so as not to smash them.

Now add the blueberries! Note: Use a spatula to mix in the blueberries so as not to smash them.

Fill the cupcake liners about 3/4 full.

Fill the cupcake liners about 3/4 full.

Bake for approximately 25 minutes at 350 degrees F. Use a toothpick to test for doneness-should come out “clean” with no residue on the toothpick when you pull it out.

Fresh out of the oven.

Fresh out of the oven.

Take a bite!

Take a bite!

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86 WW points/24 muffins=4 WW points per muffin

 

Steamed Asparagus

A great 0 WW point side that goes great with any meal! Steamed fresh asparagus!

Steamed Asparagus

Steamed fresh asparagus.

Steamed fresh asparagus.

Clean the asparagus and line them up on a cutting board.

Clean the asparagus and line them up on a cutting board.

Take one of the asparagus spears and bend it, near the bottom until part of it naturally breaks off. (This is a trick I learned on Food Network.) Then you line them up and cut off the ends of the other spears at that point, using the snapped one as a model.

Take one of the asparagus spears and bend it, near the bottom until part of it naturally breaks off. (This is a trick I learned on Food Network.) Then you line them up and cut off the ends of the other spears at that point, using the snapped one as a model.

Like so.

Like so.

Then chop into bite size pieces (about four sections).

Then chop into bite size pieces (about four sections).

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Heat about 2 inches of water in a saucepan on medium heat until boiling.

Heat about 2 inches of water in a saucepan on medium heat until boiling.

My handy steamer. It has little pegs at the bottom that let it stand in boiling water. It holds the veggies above the boiling water and the steam is able to come up through the little holes to evenly cook the food.

My handy steamer. It has little pegs at the bottom that let it stand in boiling water. It holds the veggies above the boiling water and the steam is able to come up through the little holes to evenly cook the food.

Once the water is boiling, drop in the steamer, and spread open the petals. Place your chopped asparagus inside. (Add a little salt)

Once the water is boiling, drop in the steamer, and spread open the petals. Place your chopped asparagus inside. (Add a little salt)

Put the lid on and steam for approximately 6-8 minutes.

Put the lid on and steam for approximately 6-8 minutes.

Use a fork to stab the asparagus to test for doneness-should not be much resistance when stabbing through.

Use a fork to stab the asparagus to test for doneness-should not be much resistance when stabbing through.

When the asparagus is done steaming, remove the pot from the heat and take out the steamer to let the contents cool.

When the asparagus is done steaming, turn off the burner & remove the pot from the heat. Take out the steamer to let the contents cool.

All fanned out to cool.

All fanned out to cool. Then I spray with a little cooking spray to prevent them from sticking and add a sprinkle of salt.

Steamed fresh asparagus.

Steamed fresh asparagus.

0 WW points-enjoy!

Italian Sausage Bread

This breakfast is sure to be a family favorite. The hearty sausage combines with the Italian seasoning, mozzarella cheese and bread to create a hand crafted artisan experience. This bread is a favorite among adults and children, and has only four ingredients so it is easy to assemble! 

YUM!

YUM!

Italian Sausage Bread

(Makes 2 loaves)

2 loaves Rhodes frozen bread dough

1 tube Rice’s brand Italian sausage

16 oz. of shredded mozzarella cheese (approx)

Let bread rise, covered, overnight on a greased cookie sheet. In the morning, roll each loaf out flat, as if making cinnamon rolls. Brown sausage, drain grease.  Sprinkle sausage evenly over dough.  Layer with shredded mozzarella cheese.  Roll up the dough, as if making cinnamon rolls, seal ends and long seam-place seam on the bottom of the roll when placing on a cookie sheet to bake.  Bake on greased cookie sheet at 350-375 degrees F for 20-25 minutes.  Once removed from oven, rub a stick of butter over the top and sides of each loaf to keep it soft. Slice loaf into 1 inch pieces and enjoy!

(FYI, I made one loaf of Italian Sausage Bread in the tutorial below. Repeat the same process if making 2 loaves.)

Let frozen bread dough rise overnight on a greased cookie sheet (helps make it mobile). Cover with plastic wrap or clean dish towel to rise.

Let frozen bread dough rise overnight on a greased cookie sheet (helps make it mobile so it frees up your counter space). Cover with plastic wrap or clean dish towel to rise.

Note: The dough will continue to rise until it is rolled out. Consider this, and wait until you are going to bed to set out the bread dough to rise, so it only rises about 8 hours. If it is longer than that, it will just rise higher, but it is not a problem-just roll with it!

First step, brown your sausage to get it ready so it can cool a bit before you use you sprinkle it over the dough. The recipe calls for Rice’s Italian Sausage (it is best with this brand & it’s sometimes found in the freezer section) however, it is not available in all places-including where I live now. Therefore, I purchased 1 tube of Jimmy Dean’s Hot Pork Sausage and added Italian seasoning to it, which works just fine.

Brown the sausage on medium heat.

Brown the sausage on medium heat. (Yes, my kitchen is full of pink kitchen gadgets since its my favorite color. My husband loves that!😉 )

Drain the grease.

Drain the grease.

Tip: Take the pan off the heat and turn the burner off. Tip the pan (like previous image) and use paper towels to mop up the grease. Careful, grease will be hot. If too hot, set dirty rags in sink to cool and dispose in vented garbage can later.

Tip: Take the pan off the heat and turn the burner off. Tip the pan (like previous image) to separate the grease from the sausage and use paper towels to mop up the grease. Careful, grease will be hot. If too hot, set dirty rags in sink to cool and dispose in vented garbage can later, otherwise it could melt your thin plastic trash sack.

Add the Italian seasoning.

If using Hot Sausage, like I did. Add 1 Tablespoon + 1 teaspoon (or 2) of Italian seasoning to the sausage.

Let the sausage sit a minute while you prepare your counter to roll out the dough…

Flour your counter to prepare for rolling out the risen dough.

Flour your counter to prepare for rolling out the risen dough.

Lightly and evenly sprinkle flour on your counter, just enough to keep the dough from sticking to your counter. I like to flip the dough onto the floured counter top so that the bottom (part touching the cookie sheet) is on top (facing up) because I think the risen side has a nicer texture and look to become the top of the finished loaf. This also allows me to add a little flour to the raw side to keep it from sticking to my rolling pin. (Note: If you do not have a rolling pin, you may use a bottle of wine, etc. to roll out the dough. No judgement here!)

Begin rolling out the dough (like cinnamon rolls).

Begin rolling out the dough (like cinnamon rolls).

The dough rolled flat and ready for toppings!

The dough rolled flat and ready for toppings!

Sprinkle 1/2 lb of the browned sausage over the dough.

Sprinkle 1/2 lb of the browned sausage over the dough.

Top with about 1 cup of shredded mozzarella cheese.

Top with about 1 cup of shredded mozzarella cheese.

Roll up into a long roll.

Roll up into a long roll.

Poke in the ends to keep the good stuff from spilling out the sides.

Poke in the ends to keep the good stuff from spilling out the sides.

If your dough isn't sealing to the outside to create a seal, use toothpicks to "sew" it shut.

If your dough isn’t sealing to the outside to create a seam, use toothpicks to “sew” it shut, just remember to remove them before cutting into pieces later.

Fresh out of the oven.

Bake on greased cookie sheet at 350-375 degrees F for 20-25 minutes. Fresh out of the oven. Good time to remove those toothpicks if you used them.

Butter the outside to keep it soft. Tip: Great way to use small remnants of stick butter in your fridge.)

Butter the outside to keep it soft. (Tip: Great way to use small remnants of stick butter in your fridge.)

All buttered up. :)

All buttered up.🙂

Slice into 15 pieces plus the 2 ends.

Slice into 15 pieces plus the 2 ends.

Since I made one Sausage Bread this time, I will save the remaining browned sausage in the freezer for another time.

Since I made one Sausage Bread this time, I will save the remaining browned sausage in the freezer for another time.

Store the cut slices in the fridge in a gallon size Ziploc bag. When re-heating the slices in the microwave, wrap in a paper towel and heat each slice for about 30 seconds.

YUM!

YUM!

59 WW points/15 slices=4 WW points per 1” sliced piece

Cinnamon Butterscotch Bubble Bread

Perfection.

Perfection.

This is my #1, all time, absolute FAVORITE breakfast in the whole wide world! This is the breakfast I wanted for every birthday! My mom would prepare everything for this dish the night before so it could rise over night. Then she would bake it in the morning. I would always have this and a Strawberry Breeze flavored Julius drink for breakfast on my birthday.

Cinnamon Butterscotch Bubble Bread

24 frozen Rhodes Dinner Rolls

1 (3 oz.) pkg. butterscotch pudding mix (Cook & Serve kind ONLY, Instant does not work!)

1 cup brown sugar (packed)

1 teaspoon cinnamon

½ to ¾ cup chopped pecans (optional)

1 stick butter or margarine

Grease a bundt cake pan with cooking spray.  Place the 24 frozen rolls evenly in the pan.  Blend pudding mix, brown sugar, cinnamon and nuts (optional) in a medium bowl. Scatter over the frozen rolls (it will sift down between the rolls as they thaw and rise).  Cut butter or margarine into slices and arrange over top of the frozen rolls.  Cover pan with a kitchen dish towel and let rise on the counter at room temperature overnight.  Next morning, preheat oven to 350 degrees F and bake in center of oven for 35 minutes.  Cover with foil part way through if rolls start to brown on top. Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven. Remove from oven and turn upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

Grease a bundt cake pan.

Grease a bundt cake pan with cooking spray.

Place 24 frozen Rhodes Dinner Rolls in the greased pan.

Place 24 frozen Rhodes Dinner Rolls in the greased pan & set aside.

Whisk together the pudding mix, packed brown sugar and teaspoon of cinnamon.

Whisk together the pudding mix, packed brown sugar and 1 teaspoon of cinnamon (Yes, just 1 teaspoon-I promise, its enough).

Mix thoroughly until well blended.

Mix thoroughly until well blended.

Pour the mixture over the rolls.

Pour the mixture over the rolls.

Take a stick of butter...

Take a stick of butter…

and chop it into pieces.

and chop it into pieces.

Layer the butter pieces on top of the rolls & the mixture.

Layer the butter pieces on top of the rolls & the dry pudding mixture.

Cover with a kitchen dish towel and let rise.

Cover with a kitchen dish towel and let rise. Note: The bread will keep rising and getting larger. Therefore, it is usually best to make it right before bed, so it only rises about 8 hours max. If it exceeds the pan after rising, just poke it back in and bake, not a problem!

The next morning, preheat oven to 350 degrees F and bake in the center of oven for 35 minutes.  (Tip: Consider the pan height before preheating your oven, you may need to move a rack down a notch, or actually take a rack out. Also, if your dough rose to exceed your pan, you may consider placing a foil lined cookie tray below it to catch any caramel drips that may overflow-saves it from becoming a burnt mess on the bottom of your oven) Cover with foil part way through baking if rolls start to brown on top. Rotate pan in oven to brown evenly. 

Covered with foil for a few more minutes of cooking.

Covered with foil for a few more minutes of cooking.

Test rolls on the bottom of the pan with a fork to ensure completely cooked through before removing from oven.

Poke a fork in the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

Poke a fork along the edge to get down to the bottom layer to test the bread for doneness. If not done, and top is starting to brown, cover with aluminum foil and put back in the oven.

A tasty morsel from the inside. :)

A tasty morsel from the inside.🙂

Remove from oven, and loosen the edges of the rolls from the sides and center of pan with a fork or knife. Carefully, (using hot mits) turn the pan upside down onto a foil lined cookie sheet, removing the Bubble Bread from the pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

After coming out of the oven, loosen edges of rolls from sides and center of pan and immediately flip onto a foil lined pan.

Perfection.

Perfection.

Life is messy. Art.

Life is messy. Think of it as art…then immediately soak with hot water & dish soap.

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After the meal, wrap up the left overs in the tin foil from lined tray and use the tin foil used to protect it in the oven to cover the top. No waste, easy clean-up!

After the meal, wrap up the left overs in the tin foil from the foil lined tray and use the foil used to protect it in the oven to cover the top. No waste, easy clean-up!

Total recipe points=121; 2 rolls per serving=10 WW points OR 1 roll per serving=5 WW points