BB Recipe Collection #3

Egg and Sausage Breakfast Strudel
Servings: 10 strudels

Ingredients

1 lb. Roll Sausage
3/4 cup finely grated Parmesan cheese
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 hard-cooked eggs, cut into 1/4 inch cubes
1/2 cup thinly sliced green onions
1/4 cup chopped fresh parsley
1 (16 oz) package frozen phyllo dough, thawd accorsing to package directions
Butter-flavored nonstick cooking spray or 1/2 cup melted butter or margarine

Directions

CRUMBLE and cook sausage in Medium skillet until browned. Drain off any drippings; place in Medium bowl.

ADD cheese, soup, eggs, green onions and parsley; stir gently until blended. Cover and chill at least 4 hrs.

PREHEAT oven to 375 degrees. Layer 4 sheets of phyllo dough, coating each sheet with cooking spray or brushing with melted butter before stacking. Cut in half lengthwise. Shape 1/3 cup filling; roll up phyllo dough and filling jelly-roll style.

SEAL edges and spray roll with cookind spray or brush with butter. Repeat with remaining phyllo dough and filling. Place rolls on ungreased baking sheet, seam sides down.

BAKE 15-20 mins. or until golden brown. Serve hot. Refrigerate leftovers.

NOTE: Unbaked strudels can be wrapped and refrigerated up to 24 hrs, or frozen up to 1 month. If frozen, allow additional baking time.

 

Pizza for Breakfast
Servings: 8 to 10

Ingredients

1 (16 oz) package pizza crust mix
1 lb. Roll Sausage
1 cup diced fresh or drained canned tomatoes
8 ozs. fresh mushrooms, sliced
1 1/2 cups (6 ozs.) shredded mozzarella cheese, divided
1 1/2 cups (6 ozs) shredded sharp Cheddar cheese, divided
4 eggs
Salt and pepper to taste
Salsa (optional)

Directions

PREHEAT oven to 350 degrees. Prepare crust mix according to package directions. Spread pizza dough into greased 13x9-inch baking dish, making sure dough evenly covers bottom and 2-inches up sides of dish.

CRUMBLE and cook sausage in Medium skillet until browned; drain well on paper towels.

TOP crust with sausage, tomatoes, mushrooms, 1 cup mozzarella cheese and 1-cup Cheddar cheese.

BAKE 8-10 mins. or until crust is golden brown at edges. Remove from oven; Whisk eggs, salt and pepper in Small bowl; pour over pizza. Return to oven; bake 7-9 mins. more or until eggs are set.

IMMEDIATELY sprinkle with remainig cheeses. Serve hot with salsa, if desired. Refrigerate leftovers.

NOTE: Refrigerated crescent dough may be used instead of pizza crust mix. Seal edges together and stretch to fit baking dish.

 

Filled Apple Breakfast Cake
Servings: 10 to 12

Ingredients

2 cups plus 2 Tbsp. sugar, divided
1 tsp. ground cinnamon
3 cups peeled, cored, and sliced apples
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
4 eggs, beaten
1 cup vegetable oil
1/4 cup orange juice
1 Tbsp. vanilla extract

Directions

PREHEAT oven to 350 degrees. Grease 10-inch tube pan. Combine 2 Tbsp. sugar and cinnamon. Place apples in Medium bowl; sprinkle with cinnamon mixture and toss to coat.

SIFT flour, remaining 2 cups sugar, baking powder and salt into Large bowl. Make well in center; pour in eggs, oil, orange juice, and vanilla.Mix until ingredients are well blended (mixture will be thick).

POUR half of batter into pan; layer apples over batter. Cover with rermaining batter.

BAKE 60-70 mins. or until golden brown. Cool completely before removing from pan.

TIP: Cake may be sprinkled with additional cinnamon-sugar mixture before baking, or dusted with powdered sugar after removing from pan.

 

Breakfast Kabobs
Servings: Makes about 7 Kabobs

Ingredients

2 cups plain yogurt
4 Tbsp. honey
1 (12-oz) package original or maple sausage links
1 medium cantaloupe melon, peeled,seeded and cut into 1-inch cubes
1 medium honeydew melon, peeled, seeded, and cut into 1-inch cubes
1 small bunch green seedless grapes
1 small bunch red seedless grapes
2 medium red apples, cored and cut into 1-inch cubes
1 pint strawberries, hulled and cut into halves

Directions

COMBINE yogurt and honey in small bowl; refrigerate until ready to serve.

COOK sausage in Medium skillet over medium heat until browned. Drain on paper towels; cut each link in half.

ALTERNATELY place sausage and fruit on wooden skewers (about 7).

SERVE kabobs with yogurt sauce for dipping.

NOTE: The fruit can be prepared ahead and refrigerated until ready to assemble kabobs with warm sausage. Brush apples with lemon or orange juice to prevent discoloration.

 

Peach and Sausage Waffles
Servings: 6

Ingredients

1/2 lb. Roll Sausage
1 cup all-purpose flour
3 Tbsp. sugar
2 tsp. baking powder
2 eggs
2 cups milk
4 Tbsp. melted butter
1 cup chopped, drained canned peaches

Directions

PREHEAT waffle iron. If preparing waffles in advance, preheat oven to 200 degrees.

CRUMBLE and cook sausage in Medium skillet until browned; drain on paper towels.

WHISK eggs and milk in Medium bowl until well blended. Pour liquid ingredients over dry ingredients; whisk until just combined.

STIR in butter until blended. Stir in peaches and sausage.Lightly butter grids of waffle iron; add 1/2 cup batter to hot iron.

COOK waffles according to manufacturer's instructions. Serve immediately or hold in oven until ready to serve.

 

One of my coworkers adores whipped butter that you get with pancakes at Maccas, Pancake Manor and other fast fooderies. The question was raised can you make it because you sure can't buy it here in Australia......anyone able to shed a spark of light....

 

Bruschetta 'n Cheese Stuffed Chicken Breasts
Prep: 15 min.; Total: 1 hour
Servings: 8

Ingredients

1 can [14 1/2 oz.] Italian-style diced tomatoes, undrained
1 1/4 cups Shredded Low-Moisture Part Skim Mozzarella Cheese, divided
1/4 cup chopped, fresh basil
1pkg[16 oz] Stuffing mix for chicken
8 small boneless skinless chicken breast halves[2 lbs]
1/3 cup Kraft Roasted Red Pepper Italian with Parmesan Dressing

Directions

PREHEAT oven to 350 degrees. To prepare stuffing, combine tomatoes and their liquid. 1/2 cup shredded mozzarella cheese, basil, and dry stuffing mix, stirring until just moistened.

PUT 2 chicken breast halves in a Large, freezer-weight resealable bag. Pound the chicken with the side of a heavy can, rolling pin, or meat mallet until chicken is 1/4 inch thick. Repeat process in the same bag with remaining chicken breasts, 2 at a time.

PLACE pounded chicken breast, smooth-side down, on a cutting board. Spread with 1/8 of the stuffing mixture.

ROLL chicken breast, starting at the narrow end, as tightly as possible around stuffing mixture.

PLACE in 13x9-inch baking dish with seam side down, as this allows the chicken to hold together nicely. Pour dressing evenly over chicken and bake for 40 mins.

SPRINKLE with remaining 3/4 cup cheese and bake 5 min. longer, or until cheese is melted and cooked through [internal temperture of 170 degrees].

 

FOG,
If you don't mind answering,
what are some of the things you always try to have on hand in your pantry?

I always seem to be short on some basics and oversupplied on others.

 

I make sure that I always have the following in stock:

Canned Tomatoes
Pasta
Chicken Stock
Canned Corn and Canned Beans
Tuna
Breadcrumbs
Rice
Flour
Potatoes
Skinless, Boneless Chicken Breasts
Ground Beef
Eggs
Canned Soup
Bacon and Sausage


I "fine tune" from these essentials.

 

Crockpot Turkey Breast {CROCKPOT}
Prep: 20 mins.; Total: 7 hrs. 20 mins
Servings: 6

Ingredients

3 Medium red potatoes, cut into 1-inch pieces [about 4 cups]
8 Medium carrots,cut into 1-inch pieces [about 2 cups]
1 small onion, cut into wedges [1/2 cup]
1 bone-in turkey breast with gravy packet [5-6 lbs]

Directions

IN 5-6 qt. crockpot, mix potatoes, carrots, onion, and gravy from turkey breast. Place turkey breast on top.

COVER; cook on Low heat setting 7-8 hrs. or until vegetables are tender and thermometer inserted in center of turkey reads 170 degrees.

TIP: To serve with cranberry-orange relish,add the grated peel of 1 fresh orange [about 1 Tbsp.] to 1 can [16 ozs] whole berry cranberry sauce.

 

Southern Crab Cakes with Reoulade Dipping Sauce
Servings: 8

Ingredients

10ozs. fresh lump crabmeat
1 1/2 cups fresh white or sourdough bread crumbs, divided
1/4 cup chopped green onions
1/2 cup fat-free or reduced-fat mayonaise, divided
1 egg white, lightly beaten
2 Tbsp. coarse grain or spicy brown mustard, divided
3/4 tsp. hot pepper sauce, divided
2 tsp. olive oil, divided
Lemon wedges

Directions

PREHEAT oven to 200 degrees. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat,3/4 cup bread crumbs and green onions in Medium bowl. Add 1/4 cup mayonaise, egg white. 1 Tbsp. mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 [1/2-inch thick] cakes.Roll crab cakes lightly in remaining 3/4 cup bread crumbs.

HEAT Large non-stick skillet over Medium heat; add 1 tsp. oil. Add 4 crab cakes; cook 4-5 mins. per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 tsp. oil and crab cakes.

TO prepare dipping sauce, combine remaiing 1/4 cup mayonaise, 1 Tbsp. mustard and 1/4 teaspoon hot pepper sauce in Small bowl; mix well.

SERVE crab cakes warm with lemon wedges and dipping sauce.

 

Grilled Scallops and Vegetables with Cilantro Sauce
Servings: 4

Ingredients

Nonstick cooking spray
1 tsp. hot chili oil
1 tsp. dark sesame oil
1 green onion
1 Tbsp. finely chopped fresh ginger
1 cup fat-free reduced-sodium chicken broth
1 cup chopped fresh cilantro
1 lb raw or thawed frozen sea scallops
2 medium zucchini, cut into 1/2-inch slices
1 medium yellow onion, cut into wedges
8 large mushrooms

Directions

SPRAY cold grid with cooking spray. Preheat grill to Medium-High heat. Heat chili oil and sesame oil in small saucepan over Medium-Low heat. Add green onion; cook about 15 secs. or just until fragrant. Add ginger; cook 1 min.

ADD chicken broth; bring mixture to a boil. Cook until liquid is reduced by half.Cool slightly.Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.

THREAD scallops and vegetables onto 4 [12-inch] skewers. [if using wooden skewers, soak in water 25-30 mins. before using, to prevent skewers from burning.] Grill about 8 mins. per side or until scallops turn opaque. Serve hot with cilantro sauce.

 

Dad's Meatloaf and Tomato Relish
Total: 1 hr. 50 mins.
Servings: 6-8


Tomato Relish
1 onion-finely diced
2 garlic cloves, minced
2 bay leaves
2 Red Bell peppers, cored, seeded, and finely diced
2 tomatoes, cored, seeded, and finely diced
1/4 cup chopped fresh flat leaf parsley
1 [12 oz] bottle ketchup
1 Tbsp. Worcestershire sauce
Kosher salt,and fresh ground pepper
Extra-Virgin olive oil


Meatloaf
1 lb. ground beef
1 lb. ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
3 slices - white bread,crusts removed, and torn into pieces
1/2 cup whole milk
Kosher salt and fresh ground pepper

Directions

PREHEAT the oven to 350 degrees.


COAT a skillet with a 2-count of oil and place over medium heat. Saute the onion,garlic, and bay leaves for a few minutes to create a base flavor. Throw in Red peppers and cook them for a couple of minutes to soften. Now add the tomatoes,adding the tomatoes at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire, season with salt and pepper. Simmer the relish for 10 mins. to pull all the flavors together. Remove it from the heat, you should have about 4 cups of relish.


IN a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a seperate Large mixing bowl,combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to the mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season withsalt and pepper. Mix well with hands. To test: fry a small "hamburger" patty of the meatloaf until cooked, the patty should hold together but still have a soft consistency. Taste the patty for seasoning.


TAKE a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.


BAKE the meatloaf for 1- 1 1/2hrs. until the juices run clear and meat is tender - It should spring back lightly when pressed.


REMOVE the meatloaf from oven and let it cool a bit before slicing. Serve with the remaining Tomato Relish on the side.

 

Cream Cheese Pound Cake

2 cups allpurpose flour
1tsp baking powder
2 sticks butter(real butter)
8 ounces cream cheese
2 cups sugar(I used one cup sugar, one cup Splenda)
2 tsp vanilla
6 eggs

In small bowl mix flour and baking powder. In a large bowl cream the cream cheese and butter until smooth, add sugar and beat until light and fluffy. Add vanilla. Beat in first 4 eggs one at a time until smooth. Add part of the flour, beat until smooth. Add 5th egg beating until batter is smooth. Repeat until all flour is added and batter is smooth.

Pour batter into a greased 10 in. tube or bundt pan or two loaf 8 by 5 loaf pans. Bake at 325 degrees for 65 to 75 minutes or until cake is risen cracked on top and golden brown.

 

Baked Scallops

Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.



PREP TIME 30 Min
COOK TIME 20 Min
READY IN 50 Min
YIELD: 4 Servings

INGREDIENTS

4 tablespoons butter, melted
1 1/2 pounds bay scallops, rinsed and drained
1/2 cup seasoned dry bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon dried parsley
3 cloves garlic, minced
1/4 cup grated Parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C).
Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish.

Combine the bread crumbs, onion powder, garlic powder, paprika, parsley, minced garlic and Parmesan cheese. Sprinkle this mixture over the scallops.

Bake in pre-heated oven until scallops are firm, about 20 minutes.

 

DONUT MUFFINS

This recipe came from the "Hillybilly Housewife" that BM told us about. I made them for the family a few days ago, and everyone loved them!

1/3 c. shortening
1/2 c. sugar
1 egg
1 1/2 c. self-rising flour
1/4 tsp. nutmeg
3/4 c. milk

Cream the sugar and shortening. Mix in the egg. Add flour and nutmeg, mix, and then mix in the milk. Drop in 12 greased muffin cups. Bake at 350 for 25 minutes. Cool slightly, and remove from pan.

Topping:

1/4 c. melted butter
1/2 c. powered sugar mixed with 1 tsp. cinnamon


Dip the tops of the muffins in the melted butter, then in the cinnamon/sugar mixture.

The key to it tasting like a donut is the nutmeg--don't leave it out!

 

When it says bread crumbs, would croutons work?