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Be a big shot at brunch with this casserole, which makes use of leftover buns or rolls for an easy, make-ahead crowd pleaser. A big bowl of fresh-cut fruit makes the perfect side dish.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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These Chocolate Cranberry Zucchini Muffins let you get away with chocolate for breakfast! Great for using up surplus zucchini. The cranberries are tart and a perfect contrast to the chocolate.
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Get Coconut Oil Chocolate Chip Cookies Recipe from Food Network
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Pumpkin + Donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
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Get Maple Pecan Pie Recipe from Food Network
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Kathy Tsaples, the author of the cookbook “Sweet Greek Life: My Shared Table,” inspired this savory tart The quality of phyllo dough varies hugely from one brand to another It’s particularly important here to get a good-quality phyllo as there is so much of it
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Cake flour and whipped cream make this cake extremely light and tender. Fill with your favorite frosting or serve with fresh fruit.
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Get Bacon-Weave Breakfast Burrito Recipe from Food Network
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Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.
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Eat while clutching cold brewski in other hand. Yah, hey dere.
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A delicate egg custard bathed in liquid caramel has the tropical flavors of a pina colada cocktail, coconut and pineapple.