As promised here are the recipes from
Mackenzie's rainbow breakfast party.
Sausage-Cilantro Egg Bake
I got this from a friend a couple years ago and it's one of my favorite egg bakes. I love sausage and I love cilantro so how could it be bad? The leftovers are just as good too!
1 (14-in) loaf italian bread, ends trimmed
1 lb sausage (I had plain sausage, but could use chorizo)
1 small onion, chopped fine
1/4 cup chopped fresh cilantro leaves
3 cups shredded pepper jack cheese
12 large eggs
4 cups whole milk (I used 2%)
1 1/2 teaspoons salt
1 teaspoon pepper
1 tablespoon Franks Red Hot sauce
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Slice bread in half lengthwise, then slice each half crosswise into 1/2-inch-thick pieces. Spread bread in single layers on 2 rimmed baking sheets and bake until golden, 10-12 minutes, flipping break and switching and rotating sheets halfway through. Let cool 15 minutes.
2. Cook sausage in large skillet over medium heat until no longer pink, about 5 minutes. Add onion and cook until golden, about 5 minutes. Remove from heat and add cilantro to sausage mixture.
3. Grease 13 x 9" baking dish. Shingle half of bread in prepared pan so that edges overlap slightly. Top with half of sausage mixture and 1 cup cheese. Repeat with remaining bread, remaining sausage mixture and remaining cheese.
4. Whisk eggs, milk, salt, pepper, and hot sauce in large bowl. Pour evenly over casserole. Wrap casserole with plastic wrap and weight it. (tuna cans and mac n cheese boxes have worked well for me) Refrigerate for at least 1 hour and up to 24.
5. Adjust oven rack to middle position and heat oven to 350 degrees. Let casserole stand at room temp while oven is heating. Remove weights, unwrap casserole, and bake until edges and center have puffed up and top is golden brown, about 1 hour. Let cool 10 minutes, and serve.
Cake Batter Cinnamon Rolls
I found this recipe on Pinterest and I wish I had another excuse to make them this week! They are so delicious, but you really do need to eat them right away because unlike the egg bake, they aren't just as good the next day. Go
HERE to see the original post - and also go there to see the amazing photos. When I know how good it's going to taste, it's hard for me to remember to take pictures. And my pictures never turn out very well anyway - just trust me that they taste amazing! Note that there are 3 options for step 6, depending if you are baking right away, refrigerating overnight or freezing.
1 box rainbow chip or funfetti cake mix
2 pkg. active dry yeast
2 1/2 cups warm water
1 tsp salt
1 tsp vanilla
5 cups bread flour
Filling:
1/2 cup butter, softened
1 cup brown sugar, packed
1 cup yellow cake mix
cinnamon
sprinkles
Frosting:
1/4 cup butter, softened
3 cups powdered sugar
1/2 cup yellow cake mix
1 tsp vanilla
3-6 Tbsp milk
sprinkles
1. In a large liquid measuring cup, measure out 2 1/2 cups warm water. Almost hot to the touch but not scorching. Pour in the packets of yeast and let it activate and foam up.
2. Once yeast is active pour into bowl of a stand mixer. Add rainbow chip cake mix, salt, vanilla and bread flour. Use dough hook attachment to knead dough together, just for a minute or two.
3. Spray a large bowl with cooking spray and place dough inside. Cover with saran wrap. Let sit for an hour until doubled in size. Punch dough down with fists and cover again and let rise for an additional hour until doubled in size again.
4. Once dough has gone through it's second rise, remove and place on a clean floured surface. Roll out into a large rectangle shape. Smear softened butter over top. Next evenly sprinkle, distribute and rub brown sugar over top. Then sprinkle yellow cake mix evenly over top of that. Rub gently to evenly cover if needed. Next sprinkle with desired amount of cinnamon and sprinkles.
5. On one of the long sides, roll up to make a long skinny log. Slice into even rolls. It should yield 24-29 rolls depending on how thick you slice them. Place in a greased 9x13 baking pan, 12 rolls per pan.
6. Cover with plastic wrap and let cinnamon rolls rise a final time in the pan, about 30 minutes, or until they have doubled in size.
6a. Cover with plastic wrap and put in the fridge until the next morning. Let pan sit at room temp for 45 minutes before baking.
6b. Cover with a lid and put in freezer. When ready to use, thaw and let rise before baking. (I'm not sure how long that takes.)
7. Bake at 350 degrees for 15-20 minutes.
8. While rolls are baking, make the frosting. In a large bowl, beat butter, powdered sugar, cake mix, vanilla and milk. Add more powdered sugar/milk until desired consistency is reached. (I made 2 batches of frosting for 24 rolls - trust me, you don't want to skimp on the frosting). Frost rolls and add desired amount of sprinkles on top.
Rainbow Jello
My mom always made a seven-layer jello salad growing up so I just added a few more layers to have two of every color in the rainbow. Whatever colors you use, it's best to alternate between plain layers and creamy layers.
Plain layer: Dissolve 1 small package of jello in 3/4 cup of hot water, then add 3/4 cup of cold water. Stir, pour in dish and refrigerate.
Creamy layer: Dissolve 1 small package of jello in 1/2 cup hot water, then add 1/2 cup cold water and 1/2 cup evaporated milk. Stir, pour over previous layer and refrigerate. Refrigerate each layer for at least an hour before adding the next.
The bowl that I used for 12 layers obviously couldn't hold 12 packages of jello, so when each layer was mixed up, I only put 3/4 cup of that layer in, and put the rest in a different dish. And while my jello looked awesome, I didn't really like the taste of the grape and berry blue jello in it. The 7 layers that my mom uses are a really good flavor combo; (from bottom to top) cherry, lemon creamy, lime, orange creamy, orange, strawberry creamy, strawberry.
Better Than Presents Rainbow Poke Cake
This was another Pinterest find and was another keeper! You can find the original post
HERE.
1 box white cake mix, plus ingredients on back
food coloring
1 can sweetened condensed milk
1 8 oz tub Cool Whip
Golden Oreos, chopped
rainbow sprinkles
1. Preheat oven and prepare batter according to instructions on box. Divide batter equally into 5 bowls and tint to desired colors (I used blue, purple, yellow, red and green).
2. Drop heaping spoonfuls of batter randomly in pan, layering colors, but don't swirl. Bake cake according to package and let cool completely.
3. Once cooled, poke holes all over the surface of the cake (roughly 25-30) with a wooden spoon handle. Immediately pour a can of sweetened condensed milk over the surface of the cake, trying to fill the holes with milk.
4. Spread the Cool Whip over the surface of the cake and refrigerate the cake (to set) for at least 4 hours - overnight. Before serving, top evenly with lightly crushed Oreos and sprinkles. Store leftovers in the fridge.
Obviously you don't have to use food coloring, but it is quite fun. I'm planing a red, white, and blue cake for the 4th of July! Normally I wouldn't think that Cool Whip is sweet enough for cake frosting, but with the sweetened condensed milk, it's the perfect combo!
