Sausage, Jack, and Egg Breakfast Braid

Ingredients

• 1  (13.8-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1  tablespoon  olive oil
• 1/4  cup  chopped onion
• 4  ounces  chicken sausage with jalapeño peppers, chopped
• 2  large eggs, lightly beaten
• 1/2  cup  (2 ounces) shredded Monterey Jack cheese
• 1/4  cup  shredded cheddar cheese
• 1/4  cup  chopped seeded jalapeño peppers (I omitted these)
• 1  large egg white, lightly beaten

Preparation

1. Preheat oven to 425°.

2. Unroll dough onto a baking sheet coated with cooking spray; pat into a 15 x 10–inch rectangle.

3. Heat oil in a large skillet over medium heat. Add onion and sausage; cook 9 minutes or until lightly browned. Stir in eggs; cook 1 1/2 minutes or until set. Remove from heat.

4. Sprinkle Monterey Jack lengthwise down center of dough, leaving about a 2 1/2-inch border on each side. Spoon egg mixture evenly over cheese. Sprinkle cheddar over egg mixture; top with jalapeño peppers.

5. Make 2-inch-long diagonal cuts about 1 inch apart on both sides of dough to within 1/2 inch of filling using a sharp knife or kitchen shears. Arrange strips over filling, alternating strips diagonally over filling. Press ends under to seal. Brush with egg white. Bake at 425° for 15 minutes or until golden brown. Let stand 5 minutes. Cut crosswise into slices.  Recipe is from the Cooking Light magazine.

Breaded Ranch Chicken

3/4 cup crushed cornflakes
3/4 cup grated Parmesan cheese
1 envelope ranch salad dressing mix
8 chicken tenderloins
1/2 cup butter or margarine, melted

In a shallow bowl, combine the cornflakes, parmesan cheese, and salad dressing mix.

Dip chicken in butter, then roll in cornflake mixture to coat.

Place in a greased 13 x 9 baking dish.  Bake, uncovered, at a350 for 45 minutes or until chicken juices run clear.

Brunch Enchiladas

From Taste of Home

These can easily be assembled the night before a brunch/party!

2 cups fully cooked, cubed ham
1/2 cup chopped green onions
10 (8 inch) tortillas
2 cups (8 oz.) shredded cheddar cheese, divided
1 Tbs. flour
2 cups half and half cream, or milk
6 eggs, beaten
1/4 tsp salt

Combine ham and onions; place about 1/3 cup down the center of each tortilla.  Top with 2 Tbs. cheese.  Roll up and place seam side down in a greased 13 x 9 casserole dish.  In a bowl, combine flour, cream, eggs, and salt until smooth.  Pour over tortillas.  cover and refrigerate for 8 hrs. or overnight.  Remove from the refrigerator 30 minutes before baking.  Cover and bake at 350 for 25 minutes.  Uncover, bake for 10 minutes.  Sprinkle with remaining cheese; 3 minutes longer or until the cheese is melted.

Chocolate Mint Brownies

1 cup all-purpose flour

1/2 cup butter or margarine, softened

1/2 tsp. salt

4 eggs

1 tsp. vanilla extract

1 can (16 oz.) chocolate flavored syrup

1 cup sugar

Filling:

2 cups powdered sugar

1/2 cup butter or margarine, softened

1 Tbs. water

1/2 tsp. mint extract

3 drops green food coloring

Topping:

1 pkg. (10 oz) mint chocolate chips

9 Tbs. butter or margarine

Combine first 7 ingredients in a mixing bowl and beat on medium speed for 3 minutes.  Pour batter into a greased 13 x 9 baking pan.  Bake at 350 for 30 minutes (top of brownies will still appear wet).  Cool completely on a wire rack.  Combine filling ingredients in a mixing bowl; beat until creamy.  Spread over cooled brownies.  Refrigerate until set.   For topping, melt the chocolate chips and butter over low heat in a small saucepan.  Let cool for 30 minutes or until lukewarm, stirring occasionally.  Spread over filling.  Chill before cutting.  

Store in the refrigerator.

These brownies get more moist if you leave them in the refrigerator for a day or two.  (Yeah--as if!)

Shortbread Lemon Bars

From Taste of Home

1 1/2 c. cups flour
1/2 cup powdered sugar
1 tsp. grated lemon peel
1 tsp. grated orange peel
3/4 c. cold butter or margarine

Filling:
4 eggs
2 cups sugar
1/3 c. lemon juice
1/4 c. flour
2 tsp. grated lemon peel
2 tsp. grated orange peel
1 tsp. baking powder

Topping:
2 cup (16 oz.) sour cream
1/3 c. sugar
1/2 tsp. vanilla extract

In a food processor, combine flour, powdered sugar, and lemon and orange peel.  Cut in butter until crumbly; process until mixture forms a ball.  Pat into a greased casserole dish or cake pan.  Bake at 350 for 12 minutes or until set and the edges are lightly browned.  Meanwhile, in a mixing bowl combine filling ingredients and mix well.  Pour over hot crust.  Bake 14 minutes or until set and lightly browned.  In another bowl, combine topping ingredients.  Spread over filling.  Bake 7 minutes longer or until topping is set.  Cool on a wire rack.  Refrigerate overnight.  Cut into bars just before serving.  Makes about 3 dozen.

Waldorf Turkey Sandwiches

1 cup cubed cooked turkey breast
1 small apple, chopped
1/4 cup diced celery
3 T. mayo
2 T. plain yogurt'2 T. chopped walnuts
1 T. raisins
1/8 tsp. nutmeg
1/8 tsp. cinnamon
8 slices bread, toasted
4 lettuce leaves

Makes 4 delicious sandwiches with leftover turkey meat!

In a bowl, combine the first 9 ingredients.  Cover and refrigerate for 1 hour.  Spoon 3/4 c. mixture onto bread and add lettuce leaves.

Chicken Chili Lasagna

This recipe is a fast version of mild chicken enchiladas.

And guess what?  I got a food processor!  Finally!  I know--I'm so behind the times, but I have been hand chopping everything for so long!  My mom got me a really nice, handy-dandy food chopper, and I can tell already that I'm going to love it and use it a ton.

I halved this recipe and made it in a 8 x 8 casserole dish.

2 pkgs. (3 oz. each) cream cheese
1 med. onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican cheese blend, divided
2 garlic cloves, minced
3/4 teaspoon ground cumin, divided
1/2 tsp. minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 cup margarine
1/4 cup all-purpose flour
1 1/2 cup chicken broth
1 cup (4 oz) shredded Monterey Jack cheese
1 cup sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp. dried thyme
1/8 tsp. salt
1/8 tsp. pepper
12 flour tortillas, halved

In a mixing bowl, combine cream cheese, onions, 1 1/2 c. Mexican cheese blend, garlic, 1/4 tsp cumin and cilantro.  Stir in chicken; set aside.  In a saucepan, melt butter.  Stir in flour until smooth; gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.  Spread 1/2 cup of the cheese sauce in greased casserole pan.  Top with six tortilla halves, a third of the chicken mixture, and a fourth of the cheese sauce.  Repeat tortilla, chicken and cheese sauce layers twice.  Top with remaining tortillas, cheese sauce and Mexican cheese.  Cover and bake at 350 for 30 minutes.  Uncover; bake 10 minutes longer or until heated through.

Tips:

*When covering cheese-topped lasagna with foil before baking, coat the underside of the foil with nonstick cooking spray.  That way the melted cheese won't come off with the foil.

*Freeze individual pieces of leftover lasagna in an airtight container for a quick lunch or dinner later.

Sunday Pasta

1 box farfalle pasta, cooked and drained
1 jar alfredo sauce, add to pasta and warm over medium heat for about 3 minutes

For the picky child eaters, stop there and load up their plates with just that.  :)  Otherwise your picky seven year old son will start bawling and make himself throw up.


In a frying pan with about 1 Tbs. margarine, saute all of the leftover vegetables in your fridge from the previous week with some frozen pre-cooked chicken.  We like to saute together:

1/2 onion, diced
handful mushrooms, sliced
1/2 tomato, diced
pre-cooked frozen chicken breasts, diced

I served with asparagus with creamy herb dressing, and garlic toast for a super quick meal.

Creamy Herb Dressing

This dressing for vegetables is so easy.  You can make it ahead of time on busy days like Thanksgiving, etc.  I whipped this up my blender yesterday after church in only a few minutes.  I served it over asparagus, and saved half of it in the fridge to serve over green beans or broccoli later.

3/4 cups mayonnaise
1/3 cup whipping cream
1/4 cup chopped green onions
1/4 cup minced fresh parsley
1 Tbs. minced chives
1 Tbs. lemon juice

In a blender, combine all of the above ingredients and process until smooth.    I love asparagus and make it all the time.  My favorite method:  trim ends, then spread on baking sheet and bake at 350 for about 10 minutes.  You can also cook it in a skillet with a small amount of water for about 4 minutes until crisp-tender.  Drain well.

Holiday Bacon Appetizers

Recipe via Pioneer Woman.  For a more entertaining narrative, click here.  She's funny, isn't she?  :)
Picture before baking (obviously)

Ingredients

• 1 package Club Crackeers
• 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
• Grated Parmesan Cheese
• Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Poppyseed Pound Cake

This is one of those recipes that I remember from my childhood.  My mom made this cake a lot, and I just love it.  It is quite simple to make, and it is so soft and moist.  Plus it just tastes great!

1 pkg. yellow cake mix

1 (3 oz.) pkg. vanilla instant pudding

1 cup. water

1/2 c. oil

4 eggs

2 T. poppy seed (or 1 T.)

2 T. almond extract

Mix all ingredients together for 5 minutes.  Pour into greased and floured Bundt pan.  Bake at 350 for 40 minutes.  Turn upside down on plate.  Cool. Sprinkle with powdered sugar if desired.

Loaded Potato Skins

Great as a late-night snack, appetizer, after school treat, or side dish.  The potato skins are full of crunchy goodness, and you can make soup, mashed potatoes, and casseroles with the "insides."

6 medium potatoes
1/4 cup butter or margarine, melted
1 teaspoon soy sauce (you can omit this and it still tastes great)
Coarse salt
Cheddar cheese, grated
Sour cream
Bacon bits
Chives (optional)

Bake potatoes at 400 for 45 minutes or until tender.  Cool, then cut in half lengthwise.  Scoop out the pulp, leaving 1/8 inch shells.  Increase oven temperature to 500.  Combine the butter and soy sauce; brush on both sides of potato skins.  Place on baking sheet, fill with grated cheddar cheese and bacon pieces.  Bake for 10 minutes or until crisp.  Top with salt, sour cream, and chives.  Yield: 12 pieces.

Caramel Apple Bites

Finally getting around to posting some of my Christmas recipes.  I took lots of pictures, but didn't have much time for posting everything.

Use dehydrated apples (the kind from the cannery work well).

Dip in caramel sauce (recipe is HERE)

Then dip in melted white chocolate and sprinkle with cinnamon sugar.

These are G.O.O.D.

And definitely not just for Christmas.

I almost have myself convinced that they are healthy.  :)

Santa Cookies

Take favorite sugar dough recipe, cut out circles and bake.

Frost with white frosting.

Use coconut for beard.

Red sprinkles for hat.

Red hot for nose.

Chocolate chips for eyes.

Leave some for Santa.  He likes them.  :)

Easy Homemade Doughnuts

1 large can Pilsbury Grands refrigerated biscuits
1/4 c. whole milk
1 tsp. vanilla
2 c. powdered sugar

Preheat some veg. oil in a saucepan about med/low-medium heat.

Combine milk and vanilla in a saucepan, heat over low until warm.  Stir in sugar, whisk until combined.

Cut holes in the center of each refrigerated biscuit dough.  Drop biscuit dough (and centers to make doughnut holes) in the oil for a few minutes on each side until lightly browned.

Remove and transfer to pan with glaze one at a time.  Then set on a draining rack over a pan.

Easy, fast, yummy, and a fun quick treat with the kids tonight for family night!

Stuffed Zucchini

Recipe adapted from www.kayotic.nl/blog

Stuffed Zucchini

Ingredients:

1 Tbs. sour cream
1/4-1/2 tsp. salt
pepper
1/4 tsp. curry powder
1/2 tomato, diced
1 tsp. thyme
2 zucchinis
1 onion
1 clove minced garlic
parmesan cheese
1-2 pieces of cooked bacon, crumbled (optional, can leave out for a vegetarian dish)

1.  Preheat oven to 400.
2. Wash zucchini and slice in half length-ways.  You can trim ends if you like, or leave plain for a rustic look.  Scrape out the pulp, leaving 1/2 inch on outside edges.  Chop up zucchini pulp, then put in large bowl and set aside.
3. In a pan, sautee diced onion with 1 Tbs. olive oil and minced garlic.
4. When done, remove from heat and add 1/4 tsp. curry powder.  (You do not want to cook the curry powder more than about 30 seconds or the curry powder will turn bitter.)
5. Transfer to large bowl, and add1 tsp. dried thyme, 1/4-1/2 tsp. salt, 1 heaping Tbs. sour cream, a good pinch of pepper, the chopped zucchini pulp, the tomato, and crumbled bacon.
6. Lightly grease a baking sheet and put the zucchini boats on.  Gill the shells with the mixture, and top with fresh parmesan cheese.
7. Bake in a preheated oven for about 20 minutes.

Fudge Ribbon Cake

Recipe from the cookbook Lion House Desserts

1 package chocolate cake mix
4 oz. cream cheese
1 Tbs. butter
1 small egg
1/2 Tbs. cornstarch
1 tsp vanilla
7 oz. or 1/2 can sweetened condensed milk

Chocolate Cream Frosting

1/2 cup plus 4 Tbs. butter
1/2 cup plus 1 Tbs. shortening
3 Tbs. cocoa
4 2/3 cups powdered sugar
1 1/2 tsp. vanilla
1/4 c. plus 1 1/2 tsp. water

Cake directions:

Preheat oven to 300 degrees F.  Make cake mix according to directions; fill two 9-inch greased and floured cake pans 1/3 full.  Set aside.  Blend cream cheese and butter in a small mixing bowl until smooth and creamy.  Mix egg, cornstarch, and vanilla and add to cream cheese mixture.  Add milk and beat for one minute.  Pour half of cream cheese mixture over cake batter in each pan and bake 45-60 minutes or until cake tests done.  Frost with Chocolate Cream Frosting.

Frosting directions:

In a large mixer bowl add butter, shortening, cocoa, and powdered sugar.  Beat until very creamy.  Add vanilla and mix until well blended.  Add water and mix until very light.