Cooking with Daybreak: Ali and Amanda share holiday recipes

Members of the abc27 news team are sharing their favorite holiday recipes over the next month on Daybreak.

Ali Lanyon and Amanda Peterson kicked the segment off Tuesday, whipping up a decadent dessert and a delicious breakfast casserole.

If YOU would like to share a recipe, you can enter the Cooking with Daybreak contest on the abc27 Facebook page.  Upload a video of yourself making the recipe, two minutes or less, and fill out the necessary forms. Four qualifiers will be selected and viewers will vote which contestant will be invited to make their dish LIVE on Daybreak on December 23.  You can enter starting November 23 by clicking here.

Amanda’s Cinnamon Roll Breakfast Casserole:

2 cans cinnamon rolls
½ cup milk
4 eggs
1 teaspoon cinnamon
¼ cup pure maple syrup

Grease a pan with cooking spray.
Cut up the rolls into quarters, lay them in the pan.
Whisk the eggs, milk and cinnamon together then pour over the rolls.
Drizzle the maple syrup on top and bake for 35 minutes at 350.

After it comes out, microwave the cinnamon roll icing, pour it on top and serve warm!

Ali’s Crockpot Chocolate Lava Cake via Taste of Home:

1 package devil’s food cake mix (regular size)
1-2/3 cups water
3 large eggs
1/3 cup canola oil
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mix
2 cups (12 ounces) semisweet chocolate chips

In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to a greased 4-qt. slow cooker.
In another bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over cake batter; sprinkle with chocolate chips. Cover and cook on high for 3-4 hours or until a toothpick inserted in cake portion comes out with moist crumbs. Serve warm. Yield: 12 servings.


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