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Cosmopolitan Cook makes a holiday dish for breakfast or dessert!

Two breakfasts and a dessert in one delicious dish!

It's a family recipe you'll want to make a holiday tradition in your house!

Ragan Olgesby is The Cosmopolitan Cook and this is one of your mom's recipes.

Southern Living Christmas Cookbook available at your local Dillard’s or online.

Proceeds benefit Ronald McDonald House Charities.

 

ladyfingers-catering-chef-ragan

 

 

 

Smoky Sausage and Grits Casserole 

                                                       

Ingredients

Vegetable cooking spray

1 ½ pounds smoked sausage, chopped

½ teaspoon table salt

4 ½ cups water

1 ½ cups uncooked quick grits

2 (8 ounce) blocks sharp cheddar cheese, shredded

1 cup milk

1 ½ teaspoon chopped fresh thyme

¼ teaspoon garlic powder

¼ teaspoon ground black pepper

4 large eggs, lightly beaten

Garnish: fresh thyme

 

Preparation

 

Preheat oven to 350. Lightly grease a 13- x 9- inch baking dish with cooking spray. Brown the sausage in a large skillet over medium-high heat, stirring often, 7-9 minutes or until cooked; drain on paper towels.

 

Bring the salt and 4 ½ cups water to a boil in a large Dutch oven over high heat. Whisk in the grits, and return to a boil. Cover, reduce heat to medium, simmer 5 minutes or until thickened, whisking occasionally. Remove form heat; add the cheese, stirring until completely melted. Stir in the milk and next 4 ingredients. Stirring the sausage. Spoon the mixture into prepared baking dish.

 

Bake at 350 for 50 minutes to 1 hour or until golden and cooked through. Let stand 5 minutes before serving.

 

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Cinnamon Roll Waffles with Banana Fosters Sauce

 

                                                       

Ingredients

 

2 (17.5 ounce) cans refrigerated jumbo rolls

Vegetable cooking spray

1 cup heavy cream

½ teaspoon vanilla extract

4 ounces (1/2 cup) butter

1 cup firmly packed light brown sugar

1/3 dark rum

4 medium size ripe bananas sliced

1 cup walnuts or pecans, toasted and chopped

 

 

Preparation

 

Preheat oven to 200. Preheat a Belgian waffle iron to medium. Line a baking sheet with aluminum foil.

 

Separate the cinnamon rolls; reserve icing. Lightly flatten each roll to ½ inch thickness with your fingers. Lightly grease the preheated waffle iron. Cook until golden brown and done.  Transfer the waffles to the prepared pan. Keep warm in the oven at 200 degrees.

 

Beat the cream, vanilla and icing from 1 can of the cinnamon rolls at high speed with an electric mixer until soft peaks form, reserving the remaining container of frosting for another use. Cover and chill.

 

Melt the butter in a large skillet over medium-high heat; add the brown sugar and cook, stirring constantly, 2 minutes or until the sugar melts.

 

Remove from heat. Stir in the rum, then carefully ignite the fumes just above the mixture with a long match or long multi-purpose lighter. Let the flames die down

 

Return the skillet to heat. Cook, stirring constantly, 2 minutes or until the sauce is smooth. Add the banana slices; cook 1 minute, turning slices to coat.

 

Top each waffle with about 1/3 cup of the banana sauce and a large dollop of the whipped cream mixture. Sprinkle with pecans. Serve immediately