I don't know about you all, but I am NOT a morning person. I try to smile in the morning, but most days I cant even exert that much energy until I've had my morning latte.
Today was no exception. I was feeling like doing nothing more than pouring a bowl of sugar-infested, nutrient-dead cereal for my kids (which of course they love), but somewhere deep inside a little red-headed nag reared her perky head and said "you can do better than that!" Since the coffee was still in its brewing stage, and hadn't yet made its way toward renewing enough energy to fight the little nag, I had no choice but to give in.
As a result, the kids got a fun breakfast this morning that I can at least pretend is a little more nutritious than the eat-your-pancreas-for-breakfast puffs we started out with.
I was actually surprised at how easy this recipe was when I first tried it, and ever since it has been a favorite to hungry kids and husbands alike (i like it too). Its also very easy cleanup, which satisfies the sleepy part of me.
Enjoy!
1 can refrigerated biscuits
all fruit jelly or preserves
cinnamon or pumpkin spice
~preheat oven to 400*
~using scissors, clip around edges of biscuits to form a sun or flower shape. Place on cookie sheet.
~use your thumb to press an indentation into the center of each biscuit.
~add a generous spoonful of preserves to the indentation.
~sprinkle with cinnamon.
~bake for 10-14 minutes or until cooked through.
~let cool 5 minutes before serving as preserves will be very hot
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