Thursday

Ariana Mayıs 02, 2022

School was called off again today due to the weather. As a result, the state of Tennessee may pardon school snow days. We were originally scheduled for a two hour delay, but the call came around 6 a.m. to cancel the whole day.

So, I decided to make a big breakfast this morning.

I made bacon, scrambled eggs, biscuits and gravy. There was milk, tea, and orange juice to drink, but I drank my usual water. Afterwards, I took the leftover biscuits and combined them with five leftover sausage patties, which I had in the freezer, and added five sausage biscuits to my freezer stash. I still have some leftover biscuits though.

After washing the breakfast dishes, I decided to do some baking. I found two, new to me, recipes this week that I wanted to try. One of them was for a breakfast cheese danish and the other was from a school cafeteria recipe for peanut butter bars. Here are the recipes and a photo of each one.

Breakfast Cheese Danish

I made these because I had both crescent rolls and cream cheese on hand today. The photo might not look great, but these were good.

Ingredients:

2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:

1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees and grease a 13x9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Peanut Butter Bars

I always have these items on hand, so these were easy to make. They were good too.

Ingredients:

1/2 cup creamy peanut butter
1 stick butter or margarine
1 C. self-rising flour
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla extract

Frosting:

1 1/2 cup powdered sugar
2 tablespoons creamy peanut butter
2 tablespoons milk
1 teaspoon vanilla

Put the peanut butter and butter in a saucepan over low heat to melt, do not let it boil, just warm and melt. Remove from heat and stir in the sugar, eggs and vanilla. Add the flour and stir to combine well. Spread evenly into a 13x9-inch sheet cake pan. Bake at 350 degrees for 25 minutes. Cool completely and frost.

Frosting: Whisk together all ingredients and spread over bars.

Other things I did in the kitchen today include:

I washed, cut up, and bagged more peppers from our free food source for the freezer.

I strained the leftover bacon grease into a cheesecloth/mason jar. I watched a YouTube video recently that uses this to make suet for chickens. We still have one rooster left and I know he would like this, so I am saving it for him.

Did you ever see this done from The Tightwad Gazette? I've always wanted to try it and the opportunity presented itself today. :)

Finally, I made dinner. I used the last of the stuffed peppers and made a smaller casserole like I made the other day. I also made a three cheese potato dish, and served it with some corn. Plenty of dessert for those who were interested.