My kids aren't really cereal eaters. I don't know why. Marty and I love cereal. There's nothing like a bowl of Rice Krispies or Cheerios before bed at night! Especially if the bowl of Rice Krispies has a banana sliced on top! Yum!!! So, I have absolutely no idea why the kids don't like the stuff. Oh sure, they'll eat certain varieties like Fruit Loops, Cocoa Puffs or Cookie Crisp dry and as a snack. But to get them to eat a somewhat healthy cereal like Cheerios or Golden Grahams, in a bowl, with some milk and a spoon, for breakfast? They'd rather starve! So yep, you guessed it, the fact that they won't make morning life just a teeny bit easier for me (and Marty) means I am stuck making breakfast most days of the week.
Now, over the years I've gotten smart and have started feezing extra batches of pancakes, waffles, muffins and french toast which really helps. And I always keep the fixings for omelets in the fridge so they can make microwave omelets if they want them. I figure at least this way the kids have some variety and always go to school with full tummies. But let's face it, you can only eat so many pancakes before you're sick of them. Or so Meghan and Noah tell me!
Anyway, last week as I was bloggernacking (yes I still bloggernack every once in a while), I came across a recipe for Breakfast Danish. It sounded yummy. It sounded easy. It sounded quick. But best of all, it sounded like it makes quite a bit. So, I bought the ingredients to make them. I'll let you know what we think of them!
Oh before I go, I'm posting the recipe just in case you decide that you need some variety in your morning breakfast rotation, too. Just promise me that if you try them before I do you'll leave me a comment and let me know how they turned out!
2 cans of refrigerated crescent rolls
8 oz cream cheese, softened
1/2 cup sugar
1 tsp lemon juice
1 tsp vanilla
1 tbsp sour cream
1 cup powdered sugar
1 tbsp butter, softened
1 -2 tbsp milk
1/4 tsp almond extract
Preheat your oven to 350 degrees and grease a cookie sheet or jelly roll pan. In a large bowl, mix together the cream cheese, sugar, lemon juice, vanilla and sour cream...set aside. Open your cans of crescent rolls. DO NOT unroll. Slice the "tubes" of crescent rolls into 1/4 inch disks. Flatten and place on your prepared jelly roll pan. Indent the center of each disk with your finger and place a dollop of the cream cheese mixture on it. Bake for 15-20 minutes or until just starting to turn golden. Let cool on a cooling rack. While cooling make the icing. Mix the powdered sugar, butter and 1 tbsp of milk together. Slowly, continue to add more milk until the icing is thick but still runny in consistency. Drizzle icing over the top and enjoy!