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Orange Blossom Breakfast Buns

These might be my new favorite breakfast treat. Don't let the name "bun" fool you. These are not your usual "buns" that you spread a filling onto, they are already filled. They are light and fluffy, have a delicious orange flavor and are so easy to make. I made them in muffin cups and that was the best way to keep their shape and to catch all the delicious orange glaze. You could even make these in mini muffin cups by cutting the biscuit in 1/2 and using less filling. I think you will enjoy these little orange bites. I think this will be a choice on the menu at my bed and breakfast. I have a tin full of recipes for my future career. I don't know that I would ever be able to make them all, but I am having fun trying. Enjoy!

Orange Blossom Breakfast Buns Makes 20

3/4 c. sugar

1/2 c. finely chopped pecans

2 t. orange zest

two - 12oz. cans refrigerated buttermilk biscuits (10 count)

one - 8 oz. package cream cheese, very softened

1T. orange juice concentrate (concentrate, before you make the orange juice with water)

1/2 c. melted butter

1 c. powdered sugar, sifted

2 T. fresh squeezed orange juice (from the orange you zested)

1. Preheat oven to 350 degrees. In a small bowl, combine the sugar, pecans and orange zest; set aside. Line a muffin tin with muffin cups.

2. Place cream cheese and orange juice concentrate into a small bowl, mix until smooth. Seperate the biscuits. Place about 1/2 t. of cream cheese mixture into the middle of each biscuit round. Seal the edges of the biscuits by gathering into a pinch and creating a ball of dough. Roll each biscuit ball into the butter and then in the sugar mixture. Be sure to coat well. Place, gathered side down into individual muffin cups. Continue until all biscuits are used.

3. Bake biscuits in oven for 12 - 15 minutes, or until slightly browned. Remove from oven and cool for 10 minutes on cooling rack, in the muffin tins.

4. While blossoms are cooling, combine powdered sugar and orange juice in a small bowl, mix until smoooth. Once blossoms are cool, remove from pan and onto cooling rack; drizzle glaze over blossoms. If you are serving blossoms warm, serve right away, or if serving later, place into microwave for a few seconds.

** You may need to make more glaze if you want the blossoms really full of glaze, as some people prefer.

** I like the taste of using the orange juice concentrate, if you want a lighter flavor, use fresh orange juice instead.

Ground Meat Mix

Ok, I will be the first to admit; this sounds weird. However, once you read what this recipe is all about, you're going to be happy! I like having meals in the freezer, especially in the summer when we've been swimming all day long. I usually want to take a nap! This recipe will give you 3 meals in your freezer. How easy is that? To make this even easier; you can place all the meals, ready to eat, into freezer containers (I use aluminum foil pans with lids). Make all 3 meals ahead of time. Enjoy!

Ground Meat Mix Yields 3 meals - 6 servings each meal

3 lbs. ground beef or turkey
2 1/2 c. chopped onion
1 c. chopped green pepper
2 cloves garlic, minced
3 (15 oz.) cans tomato sauce
3/4 c. water
1 T. Worcestershire sauce
1/4 t. pepper

1. Combine first 4 ingredients in a Dutch oven; cook until meat is browned, stirring to crumble. Drain.

2. Add tomato sauce and remaining ingredients; simmer, uncovered, 20 minutes, stirring occasionally. Cool.

3. Put 3 c. mix each into 3 freezer containers, leaving 1/2" headroom; freeze. You will have 9 cups of mix when finished. If you don't have freezer containers, use freezer bags; gallon size.

Sloppy Joe's

Thaw 3 cups ground meat mix, and heat thoroughly, add 1 T. ground mustard, 1/4 c. apple cider vinegar and 1/4 c. sugar (or less to taste). Serve on buns.

Chili

Thaw 3 cups of ground meat mix, add 1 (15 1/2 oz.) can Mexican-style beans, undrained and 2 t. chili powder. Simmmer 10 - 15 minutes. Serve with shredded cheddar cheese and oyster crackers.

Pasta Bake

Thaw 3 cups ground meat mix; add 1 (8 oz) can tomato sauce, 1/2 t. dried oregano, and 1/2 t. dried basil. Simmer 10 minutes. Cook 1 box of rigatoni, drain. Place rigatoni and sauce into a large saucepan over low heat; sprinkle with shredded mozzarella cheese, cover and allow cheese to melt for 10 minutes or so. If you don't have a pan large enough, place into a 9 x 13" baking dish and bake in a 350 degree oven for 20 minutes. You are just looking to melt the cheese.