I have a strong addiction to breakfast burritos. I eat one almost every day, especially when I am at work. When you are buying them off of the shelf, the expense can really add up. The ones that I have been eating range in price from $1.99 to $2.49. Before I know it, I have spent a lot of money on burritos. Now I can happily say that those days are behind me. How did I kick the habit, you ask? I didn’t. I did start making my own burritos, however. Most of us don’t have time to make a burrito every morning, so I started making batches of burritos and throwing them in the freezer. This way, I can grab one of my way out the door and I am set. It is such a money saver! You will need the following ingredients:
Peppers, onions, scrambled eggs, meat, tortillas, cheese and frozen tater tots.
Start by scrambling eggs. Set them aside once they are cooked and then sauté the vegetables and sausage together. It is very important that you let the cook food completely cool before assembling your burritos. If you don’t, the food will sweat once it starts to freeze. That ice it ends up making you leave you with super soggy burritos. Nobody wants that. Yuck! Once everything has cooled, assemble like you would any other burrito.
After it is all put together, roll it up!
Bam! After that, I wrap mine in a layer of plastic wrap followed by a layer of foil.
It is also a good idea to write what type of burrito you have on the top if you are making multiple kinds. These I made have smoked sausage. I made a batch last week with chorizo. They were amazingly tasty! There are so many options with these. You can truly customize them to fit your tastes. It is also nice to know exactly what is going into your food. After all was said and done, this cost less than $1.00 per burrito. Those are some significant savings!
My tummy thoroughly enjoyed what I am about to show you. Biscoff and Nutella cinnamon rolls. Nom nom nom. The creaminess of Nutella, the cookie delight of the Biscoff, just delicious! Not only are they tasty, but they are super easy to bake! You only need these items:
Each package of crescent rolls will make about eight cinnamon rolls. Follow these easy steps and you will be on a voyage of flavors in no time.
First, unroll the crescent rolls and slather on your topping. Like I said, I made a batch of Nutella and a batch of Biscoff. You can use anything you want! Frosting, peanut butter, cream cheese… The sky is the limit!
Be sure you make your layer thick. Think you have too much Nutella on there? Wrong! You want these babies to be ooey gooey.
Next, sprinkle on some cinnamon.
Now all you have to do is gently roll it into a log.
After it is rolled up, cut it into slices. It will swish down as you cut it, but that’s okay!
You can arrange them in a cake pan, but I threw mine into a cupcake tin. It helps them keep they shape and allows you to bake more at a time.
How good do these look?? I baked a big batch to take to work this morning. My favorite part is that the Nutella gets crispy on the bottom once baked. Think the edges of brownies. Yum! Now go make s batch and tell me what you put in them!!
Not to toot my own horn or anything, but I have been making this cake since before poke cakes were cool. …toot toot… Seriously though, I started making this cake about 10 years ago. I wanted a cake that was super creamy, so I started poking holes in it and pouring things in. I have been getting requests for this bad boy ever since. Another huge plus is that it is very easy to make. You can make it more homemade if you want by making your cake mix from scratch, but I like quick and easy myself. You will need:
1 box of white cake mix (and whatever else the box says you need to bake the cake)
1 can of cream of coconut
1 cup of heavy cream
1 small tub of Cool Whip
1/2 bag of sweetened, shredded coconut
Mix the cake and bake it in a 9×13 pan as directed on the box. Take it out and let it cool. Once it is nice and room temperature, poke holes in it with a wooden spoon handle. Mix the cream of coconut and heavy cream together, then slowly pour over the top of the cake. Make sure you get the liquid in all of the nooks and crannies. Top with the Cool Whip and then with the coconut.
I think it tastes best if you let it rest over night. That gives it time to get moist and let all of the flavors develop together. I baked this one to take to work tomorrow. It is my way of saying thank you to my co-workers that have really helped me out during a stressful week at work. I think baked good are always better than verbal appreciation. Don’t you? So bake your own, devour it and tell me what you think and what you may have done differently to make it your own!