SAUSAGE AND EGG CASSEROLE
1 pound pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup (4 ounces) shredded cheddar cheese
Brown sausage and drain. In a large bowl, beat eggs. Add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11x7x2 inch baking dish. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, 350 degrees for 40 minutes or until knife comes out clean.
Sunday, September 29, 2013
GRANOLA-TO-GO BARS
3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Combine oats and almonds in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray. Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally.
In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
Press into a 15x10x1 inch pan coated with cooking spray. Bake at 350 degrees for 13-18 minutes or until set and edges are lightly browned. Cool on wire rack. Cut into bars. Store in an airtight container.
3-1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, beaten
2/3 cup butter, melted
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup sunflower kernels
1/2 cup flaked coconut
1/2 cup chopped dried apples
1/2 cup dried cranberries
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
Combine oats and almonds in a 15 inch x 10 inch x 1 inch baking pan coated with cooking spray. Bake at 350 degrees for 15 minutes or until toasted, stirring occasionally.
In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
Press into a 15x10x1 inch pan coated with cooking spray. Bake at 350 degrees for 13-18 minutes or until set and edges are lightly browned. Cool on wire rack. Cut into bars. Store in an airtight container.
JAZZY GELATIN
1 package (6 ounces) orange jello
2 cups boiling water
1 cup ice cubes
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed
grapes, optional
In a large bowl, dissolve the gelatin in boiling water. Add the ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm.
Just before serving, unmold onto a serving plate. Fill center with grapes if desired.
1 package (6 ounces) orange jello
2 cups boiling water
1 cup ice cubes
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 can (6 ounces) frozen orange juice concentrate, thawed
grapes, optional
In a large bowl, dissolve the gelatin in boiling water. Add the ice cubes, oranges, pineapple and orange juice concentrate. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate overnight or until firm.
Just before serving, unmold onto a serving plate. Fill center with grapes if desired.
CHIPPED BEEF ON TOAST
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 packages (2-1/2 ounces each) dried beef, cut into strips
4 slices bread, toasted and halved
In a microwave-safe bowl, heat butter on high for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through.
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
2 packages (2-1/2 ounces each) dried beef, cut into strips
4 slices bread, toasted and halved
In a microwave-safe bowl, heat butter on high for 45 seconds or until melted. Stir in flour until smooth. Gradually stir in milk. Microwave, uncovered, on high for 3-4 minutes or until thickened, stirring every minute. Stir in beef; cook on high for 1 minute or until heated through.
HOMEMADE OATMEAL MIX
(Great for Traveling)
5 cups instant oatmeal
4 tablespoons brown sugar
1 cup raisins (or other dried fruit) optional
3 tablespoons dry milk powder
5 ziploc bags
In a large bowl, combine oatmeal, brown sugar, dry fruit and dry milk. Transfer ingredients to an airtight container (or ziploc bags) to store until ready to use.
To serve: Place 1 cup of mixture and 1/2 to 3/4 cup boiling water (depending how thick you like the oatmeal) into a cereal bowl. Let sit for a few minutes so it can thicken.
SUNDAY DINNER MASHED POTATOES
5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2 quart baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Yield: 8 servings
5 pounds potatoes, peeled and cubed
1 cup (8 ounces) sour cream
2 packages (3 ounces each) cream cheese, softened
3 tablespoons butter, divided
1 teaspoon salt
1 teaspoon onion salt
1/4 teaspoon pepper
Place potatoes in a Dutch oven; cover with water. Cover and bring to a boil. Cook for 20-25 minutes or until very tender; drain well.
In a large bowl, mash potatoes. Add the sour cream, cream cheese, 2 tablespoons butter, salt, onion salt and pepper; beat until fluffy.
Transfer to a greased 2 quart baking dish. Dot with the remaining butter. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
Yield: 8 servings
TRIPLE-ONION BAKED POTATOES
4 large baking potatoes
1 pound sliced bacon, diced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow onion
1/2 cup sour cream
2 tablespoons milk
1 cup diced American cheese
1/2 cup shredded cheddar cheese
4 green onions, finely sliced
Bake potatoes at 400 degrees for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings- in the drippings, saute red and yellow onions until tender; set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp; leaving an 1/8 in shell. In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.
Place on a baking sheet. Bake at 400 degrees for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.
Yield: 8 servings
4 large baking potatoes
1 pound sliced bacon, diced
1/2 cup finely chopped red onion
1/2 cup finely chopped yellow onion
1/2 cup sour cream
2 tablespoons milk
1 cup diced American cheese
1/2 cup shredded cheddar cheese
4 green onions, finely sliced
Bake potatoes at 400 degrees for 1 hour or until tender. Meanwhile, in a large skillet, cook the bacon over medium heat until crisp; remove to paper towels. Drain, reserving 1 tablespoon drippings- in the drippings, saute red and yellow onions until tender; set aside.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp; leaving an 1/8 in shell. In a mixing bowl, beat the pulp, sour cream and milk until creamy. Stir in sauteed onions, American cheese and 1 cup of bacon. Spoon into potato shells.
Place on a baking sheet. Bake at 400 degrees for 25 minutes. Sprinkle with cheddar cheese, green onions and remaining bacon. Bake 5-10 minutes longer or until cheese is melted.
Yield: 8 servings
CRUNCHY CANDY CLUSTERS
2 pounds white candy coating, (almond bark) broken into small pieces
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows
Place candy coating in a 5 qt slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combing the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.
Yield: 6-1/2 dozen
2 pounds white candy coating, (almond bark) broken into small pieces
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows
Place candy coating in a 5 qt slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired. In a large bowl, combing the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.
Yield: 6-1/2 dozen
Sunday, January 13, 2013
Fluffy Pancakes
makes 18 servings
3-1/3 cups milk
1/2 cup and 1 tablespoon vinegar
4-1/2 cups flour
1/2 cup and 1 tablespoon sugar
1 tablespoon and 1-1/2 teaspoon baking powder
2-1/4 teaspoons baking soda
2-1/4 teaspoons salt
4-5 eggs
1/2 cup and 1 tablespoon butter, melted
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour."
Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl. Whisk egg and butter into soured milk. Pour into dry ingredients and whisk until lumps are gone.
Pour 1/4 cupfuls onto heated skillet. Cook until bubbles appear on pancakes. Flip and cook until bottom sides are browned.
*You can find a similar recipe on Allrecipes.com*
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