Mexican Frittata

Ingredients

8 eggs beaten well

1 lb pork sausage

1 bell pepper

1 tsp dried minced onion

2 cups chopped fresh spinach

1 cup zucchini chopped

1 cup edamame (we use frozen)

1 cup shredded cheddar cheese

1 Tbsp olive oil

1 Tbsp cumin

1 Tbsp chili powder

1 handful fresh cilantro

Non – stick spray

Sour cream

Directions

Preheat oven to 375 degrees

Cook sausage thoroughly, drain.

Add 1 Tbsp olive oil to saute pan over medium heat.  Add onions, pepper, cumin & chili powder and saute for 3 to 5 minutes to brown, add edamame and zucchini and saute for an additional 3 to 5 minutes to brown and combine flavors, add spinach & cilantro and saute for 1-2 minutes to wilt spinach and combine flavors, return sausage to pan and mix thoroughly.

Spray 8 inch baking dish with non-stick spray, spread sausage & veggies in pan.  Mix Cheese with beaten eggs and pour over the top of sausage veggie mix. 

Bake in oven for 30 minutes or until knife comes out clean.

Allow 10 minutes to rest after cooking to allow eggs to settle.

Cut into 8 slices, serve with sour cream and enjoy!

Oatmeal Pancakes w/pecans

This is my new go to pancake recipe, my whole family loves them.  They are awesome!

Oatmeal Pancake Batter

INGREDIENTS:
2 cups quick-cooking oats
2 cups buttermilk
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
1/4 cup butter, softened
1 cup pecans (chopped)

DIRECTIONS:
1. In a medium bowl, mix together the oats and buttermilk. Cover, and refrigerate overnight.
2. The next morning: In a large bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center, and pour in the oatmeal mixture, eggs, butter, and pecans. Stir until just moistened. Allow batter to sit 20 minutes before cooking. If batter is too thick, add buttermilk 1 tablespoon at a time, until the batter reaches the desired consistency.
3. Heat a lightly greased, large skillet or griddle over medium heat. Pour 1/4 cup batter onto the hot griddle for each cake. Cook pancakes until bubbles appear on top, flip, and cook until lightly browned on bottom.

Fruit Salsa w/ Cinnamon Chips

Ingredients

Salsa:
1 pkg fresh strawberries, finely chopped
1 medium navel orange, peeled and finely chopped
3 medium kiwi, peeled and finely chopped
1 medium pineapple, peeled/cored and finely chopped
1 medium apple, peeled/cored and finely chopped ( I used a honeycrisp apple.)
1 small lemon

Combine first five ingredients, and then squeeze the juice of lemon over the top of the fruit mix stir together, put in an air tight container and refirgerate until ready to serve. 

Note:  I doubled this recipe and I tasted each fruit as I was putting this together, all the fruit was already naturally sweet so I did not add any sugar.  The original recipe I used called for 1.5 tablespoons of sugar to be sprinkled over the top with the lemon juice and then mixed together.  So if your fruit needs an added sweetness then I would do this.  The orginial recipe also called for canned pineapple, I preferred the fresh pineapple.  I would also totally leave out the pineapple if I made it for my Mom as she hates pineapple.  You could sub all sorts of different fruit, I will try it with pears, and when peaches are in season I will try it with those.  

Cinnamon Chips:

10 flour tortillas (8 inches)
1/4 cup unsalted butter, melted
1/3 cup sugar
1 teaspoon of cinnamon ( I did 2 tsp. I like more cinnamon)

Combine cinnamon and sugar in a small bowl, brush tortillas with melted butter, sprinkle with cinnamon and sugar.  Place on ungreased baking sheets, bake at 400 degrees for 8 minutes or until chips are crisp.

Yeilds 80 chips and approximately 2.5 cups salsa.

Cheesy Potatoes

Ingredients

2 lbs frozen hash browns
1/2 cup butter
1 (10.5 ounce) cans cream of chicken soup
1 cup sour cream
1 cup shredded cheddar cheese
1/4 cup diced onion
salt and pepper, to taste

Directions

1. Defrost potatoes, melt butter, and mix together all ingredients.
2.  Bake at 350 Degrees for 1 hour in a 9 x 13 baking dish.

Sausage & Cheese Grits Breakfast Casserole

Ingredients

2 lbs.  Breakfast sausage
2 cups water
2 cups chicken broth
1 teaspoon salt
1 1/4 cups quick-cooking grits
1 lb sharp cheddar cheese, shredded
6 tablespoons butter
1 cup milk
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
6 eggs beaten

Brown sausage in a large skillet, stirring until it crumbles and cooks through.  Drain well, and set aside.

Bring water and chicken broth to a boil in a large saucepan; stir in salt and grits then return to a boil.  Cover pan, reduce heat to medium and simmer 10 minutes, stirring occasionally.  Remove from heat; add cheese, milk, butter, garlic, paprika, and cayenne pepper; stirring until cheese melts.  Stir in sausage and eggs.  Spoon mixture into a lightly greased 13x9 baking dish.

Bake, uncovered, at 352 degrees for 45-55 minutes or until golden and bubbly and a knife inserted in the middle comes out clean.  Let stand 15 minutes before serving.

Make-Ahead directions: Prepare casserole mixture as directed but do not bake.  Cover and refrigerate overnight.  Remove from refrigerator; let stand, covered 30 minutes.  Uncover and bake as directed.

Baked French Toast Casserole with Maple Syrup

Ingredients

1 loaf of French bread (13 to 16 ounces)
8 large eggs
2 cups of half and half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple Syrup

Directions
Slice French bread into 20 slices, i-inch each.  (Use any extra bread for garlic toast or bread crumbs).  Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping in slices.  In a large bowl, combine the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degree F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Makes enough for Baked French Toast Casserole.

Apple Bread

3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 large eggs
1 cup vegetable oil
2 cups granulated sugar
1 teaspoon vanilla extract
3 cups diced apples
1 cup chopped pecans (optional)

1. Preheat oven to 325*F. Grease two 9 x 5 x 3-inch loaf pans; set aside.
2. In medium bowl combine flour, cinnamon, baking soda and salt; set aside.
3. In mixing bowl beat the eggs, oil, sugar, and vanilla together, mixing well. Stir in flour mixture until just mixed. Fold in apples and pecans and spoon in to prepared loaf pans.
4. Bake for 1 hour and 15 minutes or until tested done when wooden pick inserted into center of loaf comes out clean. Cool 10 minutes in the pans before removing to cool on wire racks. Wrap tightly to store.

Makes two loaves.

Note: I make a powdered sugar glaze to go over the tops of the loaves. 1 cup of powdered sugar to about 1 tablespoon and a half of water. Drizzle over top of loaves while still hot and let bread cool completely.

Doughnuts

Ingredients:

Vegetable oil, for frying

1 pound of prepared pizza dough

¾ cup sugar

1 ½ teaspoons ground cinnamon

 

Instructions:

 

Pour vegetable oil into a large frying pan to reach a depth of 2 inches.  Heat the oil over medium heat until a deep fry thermometer registers 375 degree F.

 

Roll out the dough on a lightly floured surface to ½ - inch thickness.  Using a floured 2 inch cookie cutter, cut out doughnut rounds, using a floured 1-inch cookie cutter, cut a hole in the center of each doughnut.  Gather the dough scraps and re-roll to cut out more doughnuts.

 

Whish the cinnamon and sugar in a medium bowl to blend.  Set the cinnamon-sugar aside.

 

When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side.  Using a slotted spoon, transfer the doughnuts to paper towels to drain.  Cool slightly.  While the other doughnuts are still warm, add to the bowl of cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar.  Serve warm.                 

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Cake:

1 stick plus 2 teaspoons unsalted butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon pure vanilla extract

2 cups peeled, cored and chopped apples

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon ground cinnamon

4 tablespoons unsalted butter, softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Apple & Pecan Pastries

2 Puff Pastry Sheets
1 cup cream cheese, softened
2 tablespoons butter
¼ cup of granulated sugar
¼ cup brown sugar
2 Granny Smith Apples, peeled and chopped
2/3 cup of pecans, chopped
½ teaspoon vanilla
½ teaspoon ground cinnamon

2 eggs, beaten (for brushing pastry)

Method:
Remove pastry sheets from freezer and let stand at room temperature until thawed. Make sure they stay covered and don’t dry out.

In a medium size sauce pan, add butter, both sugars and apples.
Sauté until apples are tender, about 5 minutes on medium heat.
Remove from heat and let cool slightly.
Add cream cheese, vanilla, cinnamon, and pecans.
Mix well & let stand at room temperature.

Lay thawed pastry sheets on lightly floured surface and cut into 18 squares. You will have 36 total squares.
Place 1 spoonful of mixture into 18 squares.
Place an empty square on top and crimp with a fork to bind the top and the bottom.
Brush with egg wash.
Bake at 400F for about 10 minutes or until golden brown.

For a sweet glaze, mix 2 cups of powdered sugar & 3 tablespoons of milk. Drizzle over pastries when removed from oven.
If glaze is thin, add more sugar.
If glaze is thick, add more milk

Buttermilk Biscuits

This one is for Henry... Here you go I have finally posted my biscuit recipe... try not to make hockey pucks out of them... :)

4 cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
2 teaspoons baking soda
1 cup vegetable shortening, cold, cut into 1/2-inch pieces
1 1/2 to 2 cups buttermilk, plus additional for brushing

Preheat the oven to 375 degrees F.

Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk.
Bake for 20 to 25 minutes until risen and golden brown.

Chocolate Gravy

1 cup sugar 

4 heaping tablespoons flour 

1/4 teaspoon salt 

3 tablespoons cocoa 

4 tablespoons oleo 

1 teaspoon vanilla 

3 1/2 cups milk 

Mix sugar, flour, cocoa and salt in pan. Add milk. Using a whisk, mix. Cook on medium heat, stirring with whisk until boiling. Take off heat and add vanilla and butter. Serve over hot biscuits.

French Toast Casserole

1 loaf French bread, cut into medium slices
6 larges eggs
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 1/2 cups milk
1 1/2 cups half and half
1 teaspoon vanilla

Grase 9 x 13 inch glass baking dish. Layer bread on bottom. Mix eggs, nutmeg, cinnamon, milk and half & half, and vanilla. Pour over bread. Cover and refrigerate over night.

Topping
1/2 cup softened butter
1 cup light brown sugar
2 tablespoons dark corn syrup
1 cup chopped pecans

Preaheat oven to 350 degrees. Mix topping ingredients and spread over top. Bake 35 to 40 minutes. Serve warm with your favorite syrup.

Sausage Hash brown casserole

2 packages (12 ounces each) bulk pork sausage
1 medium bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
3 cups frozen shredded hash browns
2 cups shredded Cheddar Cheese (8 ounces)
1 cup bisquick mix
2 cups milk
1/4 teaspoon pepper
4 eggs

1. Heat oven to 400 degrees. Grease retangular baking dish 13 x 9 x 2 inches. Cook sausage, bell pepper, onion in 10 inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

2. Sitr bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

3. Bake uncovered 40 to 45 minutes or until knife inserted into center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Let stand 5 minutes before serving.

Ham Breakfast Casserole

1 cup diced fully cooked ham (6 ounces)
2 packages shredded hashbrowns
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded cheddar cheese (8 ounces)
1 cup original bisquick mix
3 cups milk
1.2 teaspoon pepper
4eggs

1. Heat oven to 375 degrees. Grease rectangler baking dish, 13 x 9 x 2 inches.

2. Layer ham, potatoes, bell peppers, onion and 1 cup of cheese in dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into dish sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer tha 24 hours.

3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Oatmeal Chocolate Chip Muffins

1 1/4 cups quick-cooking rolled oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup firmly packed brown sugar, divided
3/4 cup semisweet chocolate chips
1 cup chopped pecans, divided
1 1/4 cup all-purpose flour
4 teaspoons baking powder
1 teaspoon salt

Combine oats and milk; allow to stand for 15 minutes. Preheat the oven to 400 degrees. Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup pecans into oat mixture. In large bowl, combine flour, baking powder, and salt. Add oat mixture to flour mixture, stirring just until all dry ingredients are moistened. Fill each cup of a lightly greased 12-cup muffin tin two-thirds full with batter. Sprinkle tops with remaining brown sugar and pecans. Bake 20 to 25 minutes, or until top of muffin springs back when lightly touched.

Muffin Glory Cake

1 box Cinnamon streusel muffin mix
1/2 cup chopped apples
1/2 cup shredded carrots
1/2 cup chopped pecans
1/2 cup flaked coconut
1/4 cup vegetable oil
2 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup powdered sugar
1 teaspoon vanilla
1 to 2 teaspoons water

1. Heat oven to 400 degrees. Grease bottome only of 8-inch square pan with pam. In medium bowl, stir together muffin mix, apples, carrots, pecans and coconut. In small bowl, stir oil, eggs and pineapple; stir into muffin mixture. Spread into pan. Sprinkle with Streusel (from muffin mix)
2. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean.
3. IN small bowl, mix together powdered sugar, vanilla and enough water until smooth and thin enough to drizzle. Drizzle over warm cake.