Miranda's Breakfast Casserole

For those of you who were lucky enough to enjoy the nice brunch after Carol and Denis' "non-farewell" you probably agree when I say, "I know that I could have eaten a whole pan of this!"  Thanks Miranda for sharing the recipe.

Ingredients:

1 lb breakfast sausage
3 c shredded potatoes
1/4 c butter, melted
12 oz Cheddar cheese, shredded
1/2 c onion, chopped
6 jumbo eggs

Directions:

Preheat oven to 375 degrees.  Lightly grease a 9x13 inch baking dish.  In a deep skillet, cook sausage until evenly brown.  Drain, crumble and set aside.  In the prepared baking dish, stir together potatoes, and butter.  Line the bottom and sides of the baking dish with the mixture, creating a "crust".  In a bowl, mix the sausage, cheese, onion and eggs.  Pour over the potato mixture.  Bake for 1 hour or until toothpick inserted into center of the casserole comes out clean.  Let cook 5 minutes before serving.

As you saw, Miranda had all sorts of fabulous options, so feel free to adapt to your tastes!

Simple Whole Wheat Bread

This is easy and REALLY good. I made three loaves today and we already ate one loaf and have started on the second one.



Ingredients:
3 cups warm water
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

DirectionsIn a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch. Bake at 350º for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

Fish Tacos

I am not usually a fish taco fan. Infact I have always thought they sounded horrible. BUT for some reason when I stumbled across this recipe, I thought I'd give it a try. And boy am I glad I did... It was REALLY good!

2 pounds Tilapia
1 teaspoon cumin
1 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Cabbage, sliced thin
Salsa or pico de gallo
white sauce (recipe to follow)
Corn tortillas
Limes

Line a small baking sheet with foil. Place the fish down on the sheet and sprinkle with the cumin, chili powder, garlic powder, salt, and half a lime. Bake at 400 degrees for 15 minutes or until fish is flaky. While the fish is baking, make the white sauce.

White Sauce
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt
Whisk all ingredients together. Set aside.

Cook corn tortillas on a skillet lightly coated in oil (I use my griddle and cook 4 at a time with butter). Once the fish is baked, shred the fish with two forks. Assemble tacos. Tortilla, fish, cabbage, white sauce, salsa and fresh lime.

Fish and Seasonings..........

Fish..........

White Sauce.......

Yummy Tacos......

Honey-Lime Chicken Enchiladas

This is really good and easy to make. It has a sweet taste with a little spice.

1/2 cup honey
1/4 cup lime juice
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 1/2 pounds chicken, cooked and shredded

Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.

2 (10-ounce) cans green enchilada sauce (I used Stokes brand.... One regular and one ranchero)
1 cup half and half
flour tortillas
shredded Monterrey jack and cheddar cheese

Mix enchilada sauce with half and half. Spread roughly 3/4 cup of the sauce in the bottom of a 9"x13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roll-up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake at 350 for 25 to 30 minutes.

An easy dish to prepare ahead of time and quick to make. Serve with Spanish rice and refried beans to make the meal complete.

Candy Corn Cups

Don't blink-you may miss the instructions.

It's that easy.

1 pkg of orange jello

1 pkg of vanilla pudding

1 carton Cool-Whip

Make the jello according to package directions.  Depending on your preference, pour into individual servings or into a large glass bowl.  Again, according to your preference, fill about 1/4 to 1/3 full.  Place into the fridge to set.  Make the pudding according to package directions.  Add a few drops of yellow food coloring.  (Oddly enough-"good" brand pudding is whitish.  But the off-brand is pretty yellow to begin with...)  When the jello is set, add a layer of pudding.  Top with a big 'ole dollop of whipped cream.  Serve.

If you are making 64 of these babies, you will need about 6 packages each of jello and pudding.  I wish I didn't know that...

Southwest Crockpot Chicken Dinner

This is the easiest of recipes and it is sooo good....

In a crockpot layer:

1 small bag of frozen corn or 2 cans drained corn
1 can black beans-you don't have to drain them
4-6 boneless, skinless chicken breasts
1 large jar medium salsa

Let this cook all day and shred the chicken before serving. In a bowl put chips (corn, fritos, whatever you have), then chicken mixture and top with cheese, lettuce, tomatoes, sour cream. I like the medium salsa. If you use mild, you loose some of the flavor and the medium doesn't make it too hot. You can also serve this stuff as burritos.

Nutty Granola

This is super easy to make and yummy. I love to put some on my yogurt.

8 cups oats

2 cups whole wheat flour

1 1/2 cups chopped Almonds (I used roasted Almonds)

1 cup wheat germ

2 cups rice crispies cereal

1 tsp salt

1 Tbsp cinnamon

3/4 cup honey

3/4 cup brown sugar

3/4 cup water

3/4 cup oil

2 Tbsp vanilla (I have als used Almond Extract. Both are very good)

Mix all dry ingredients in a large bowl. Heat honey, brown sugar, water, and oil in a saucepan till sugar is dissolved. Add vanilla and pour over oat mixture. Stir till well coated. Divide between 2 greased 15x10" cookie sheets with sides. Bake at 275 for one hour, stirring after 30 minutes. Cool and store in airtight container. You can also add raisins, dates, craisins, or any other dried fruit after the granola is cool.

Notes:

--You can use all honey or all brown sugar, this is just the combination my family likes.

--I use extra virgin coconut oil in this recipe because it is really good for you. It speeds your metabolism, strengthens your immune system, reduces your risk of heart disease.

Banana Whole Wheat Pancakes

This is so YUMMY. I made it for dinner tonight while Quinn and Levi were gone. I doubled it and served it with Cinnamon Vanilla Syrup.

2/3 c. unbleached flour
1/3 c. whole wheat flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
2/3 c. milk
2 tbsp. butter, melted
1 banana, mashed

Mix together dry ingredients. Add beaten egg, milk and butter. Add 1 mashed banana and mix until well blended, but lumpy. Pour desired size pancake onto a medium-hot lightly greased or buttered griddle.

NOTE: You can make the dry mix ahead of time and then just add the wet ingredients to 1 cup of the dry mix.

Serve with Cinnamon Vanilla Syrup

Cinnamon Vanilla Syrup
(Could be doubled)

1 c packed dark brown sugar

1 tsp double strength vanilla extract

1 c water

1/2 tsp ground cinnamon

2 tbsps heavy cream *

Directions:

Step #1 Combine the water & the sugar in a heavy saucepan & bring to a boil over high heat.

Step #2 Keep stirring until the sugar dissolves.

Step #3 Keep boiling until syrup is reduced to about 1 c.

Step #4 Remove from heat & whisk in the cinnamon, cream, & vanilla.

Step #5 Keep warm until served, can be put in the fridged for up to about 2 weeks.

Step #6 Rewarm before serving.

Enjoy the Cinnamon Vanilla Pancake Syrup recipe

* Heavy Cream Substitute·

3/4 cup milk·

1/3 cup butter

Preparation:

1. Melt the butter.

2. Pour it into the milk, and stir.

3. Use in place of one cup of heavy cream.

Nutter Butter Balls

1 pkg. Nutter Butter cookies (Crushed)

1 8oz. package cream cheese (softened)

chocolate bark (Melted)

Crush cookies using electric cheese grater. Mix in cream cheese and roll into balls. Dip in chocolate and place on wax paper to set up.

Eclair Dessert

This is one of those amazing recipes that you are almost embarrassed to admit how easy it is.  I'm not one for mixing weird ingredients (like saltines and pudding), but don't let that turn you off.  You'll never know you are eating crackers!  Christy Moulton makes it at least once or twice a year to celebrate teacher's birthdays. 

Ingredients:

Unsalted Saltine Crackers (it takes about 2 sleeves)

2 (3.4 oz) pkgs instant French vanilla pudding (I live in SJ, so plain 'ole vanilla works as well)

4 c. milk

1 (12oz) tub Cool Whip

1 (16oz) tub chocolate frosting

Line the bottom of a 9x13 inch pan with a layer of crackers.

Mix the pudding and milk in a bowl as directed on the package.  Stir in the Cool Whip.  Pour half of the pudding mixture over the crackers.

Add another layer of Saltines.

Add the remaining pudding, and finish off with a final layer of Saltines.

Microwave the frosting slightly to a spreadable consistency.  Spread over the final layer of Saltines.

Cover and refrigerate for at least 24 hours.  This lets the crackers turn into a SUPRISING eclair-like crust.  AMAZING, I am telling you.  Cut into squares and enjoy! 

Red Velvet Cake Balls

Ingredients:

1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.)

1 package chocolate bark (regular or white chocolate)

wax paper

Directions:

1. After cake is cooked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)

3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)

4. Chill for several hours. (You can speed this up by putting in the freezer.)

5. Melt chocolate in microwave per directions on package.

6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Grape Salad

There is a lady here in town who makes this all the time. Everyone always loves it. So I searched the recipe online and found it. It is sooooo good and easy to make.

8 oz. Cream Cheese
¾ C. Sugar
8 oz. Sour Cream
1 tsp. Vanilla
4 pounds of red grapes
1 C. Brown Sugar
1 C. Pecans, toasted & chopped

Cream first 4 ingredients together; then mix in the grapes. Place in a pan. Top with brown sugar and pecans. ( Don’t place on top until ready to serve)Refrigerate for at least 4 hours

When I made it, I didn't have enough pecans, so I replaced the remaining with chopped peanuts and it was just as good.

Louisiana Corn Dip

I first tasted this recipe at a football banquet. The woman who brought it moved here from Louisiana about five years ago. Thank goodness for new people and new recipes! (She made gumbo for us one year).

2 cans Mexicorn, drained
7 or 8 green onions. chopped (keep white and green parts)
1/2 c mayonnaise or Miracle Whip
1 lb. pepper jack cheese, grated
Frito's or crackers

Sorry-my pictures are terrible-but you can get the general idea...
First, drain the Mexicorn.

Chop the green onions.

Place corn, onions and mayo in a bowl. Normally, I am a Miracle Whip girl. But in this recipe, I've tried both-and the mayonnaise seems to be my favorite. Mix well. Add the cheese.

The dip should be fairly firm. If it is too thick, add a little mayo, if it is too thin, add a little cheese until you have the consistency you prefer. I like mine with Frito's, so I make a fairly thick dip. Crackers would require a thinner dip.

*I don't have a very brave family when it comes to new dishes, so I try to keep things simple. (Translation: I might be wasting my money if I served this for dinner.) But I think this would work well as a sort of sandwich spread. Maybe with some chicken,wrapped up in a tortilla....

Peanut Butter Monster Cookies

These are soooo good and easy. And NO there is not any flour in them. The chocolate and peanut butter chips can be bought in a bag that is pre-mixed. Also the mini M&M's are in the baking isle a bag.

1/2 C. Butter
1 1/4 C. Brown Sugar
1 C. Sugar
3 Eggs
1/2 tsp. Vanilla Extract
1 1/2 C. Peanut Butter
1/2 tsp. Salt
2 tsp. Baking Soda
4 1/2 C. Quick Oats
1/2 C. Mini M&M's
1/2 C. Chocolate Chip and Peanut Butter Chips
1/4 C. Choppedd Walnuts

Heat oven to 350º. Mix butter and sugars. Add eggs, vanilla, peanut butter, salt, baking soda and quick oats. Mix well. Fold in peanut butter & Chocolate chips, M&M's and nuts. Drop by spoonfuls onto a greased cookie sheet 2 inches apart. Bake for 8-10 minutes. After removing from oven, let stand on cookie sheet for 3 minutes before removing to wire rack to cool.

Pineapple Mango Chicken

4 boneless, skinless chicken breasts
2 cups Pineapple Mango Chipotle salsa*
2/3 C. Brown Sugar
1 TBSP Salt

Put Chicken in the crock pot. Mix all the other ingredients together and pour over the chicken. Cook on low for 8-10 hours or high for 4-6. Shred chicken. Use in tacos, burritos, enchiladas, nachos, ect.

We had it in Burritos... VERY good.

*The Salsa is tomato based and found at Wal-Mart in the salsa section.

Honey Grilled Salmon

4~ 8 ounce salmon fillets, skinless

Honey Pepper Sauce:
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
juice of 1 lemon, about 2 tablespoons
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder

Make the sauce by combining all ingredients in a medium saucepan over medium low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side. ~ We just drizzled it over the top of the Salmon.

**It's all about the sauce with this one. This sweet, tangy and slightly spicy sauce goes perfectly with salmon, but can also be used on chicken or ribs. Just be sure to watch the sauce closely as it cooks in case it starts to bubble over. It's gonna get thicker as it cools, so be sure not to overcook it. If it becomes too thick, just add a bit of water to thin it out.

We are going to try this on Trout this summer.

Andes Mint Cookies

Have you seen these?!

I saw these Andes Baking Chips in Walmart the other day and had to get them. The only thing I like more than Chocolate & Peanut Butter is Chocolate & Mint. I made the cookie recipe (on the package) tonight and they are DELICIOUS! The only thing I changed was 2 1/3 c. flour instead of 2 2/3 c. Also, I don't think you need to chill the dough (I didn't). Here's the recipe:

Andes Crème de Menthe Cookies:

Ingredients:

1/2 cup salted butter - softened

3/4 cup dark brown sugar

1/2 cup white granulated sugar

1 tsp. baking soda

1 tsp. baking powder

2 tsp. vanilla extract

2 eggs

1 package (10 oz.) Andes® Crème de Menthe Baking Chips

2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed. Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator. Measure out approximately 1 oz. of dough. Form a ball and slightly flatten. Raise oven rack one level above the middle and bake on non-stick baking pans. Bake at 350° F for approximately 8 - 10 minutes. Cool on pans for two minutes before removing.

On another note- have you seen this ingenious way of dunking Oreos?!!

Middle Oven Rack?

OK, so I have a question for you more experienced chefs- when a recipe instructs you to use the middle oven rack (particularly when baking), do you use the 2nd from the bottom or the 3rd from the bottom (all of the ovens I've ever used have had 4 racks)?

I usually arbitrarily use one or the other and it seems to work out, but I was wondering if there is a "right" rack to use in this circumstance.

Cranberry Upside-Down Cake

Mark and I pick a lot of cranberries (they're actually small low-bush cranberries called lingonberries) during the summer. I freeze them and use them throughout the winter for a nice treat. This is one our favorite recipes. The recipe is from the Everyday Food cookbook (Martha Stewart Co.), which is a great cookbook with lots of good pictures (I always like to see what the end product should look like). In the recipe it looks like they use the larger Ocean Spray type cranberries you can get in the supermarket.

Note: I usually have to cook my cake about 45 minutes (or until I jiggle the cake and the middle is set).

My Cake


Martha's Cake

Ingredients

Serves 8

8 T. butter, room temperature
1 c. sugar
1/2 t. ground cinnamon
1/4 t. allspice
1 3/4 c. cranberries
1 large egg
1 t. vanilla extract
1 1/4 c. all-purpose flour
1 1/2 t. baking powder
1/4 t. salt
1/2 c. milk

Directions

1. Preheat oven to 350 degrees; with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; arrange cranberries in a single layer on top.

2. With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk, until well combined.

3. Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

My Bread Recipe

My mom taught me how to make bread when I was fourteen years old. I needed money for the summer, so I used her bread recipe to make cinnamon rolls which my dad sold out at the plant. It was a pretty good gig. I use the recipe for bread, rolls, cinnamon rolls, and even fry bread.

2 c warm water
2 Tbsp yeast
1 c milk
1/2 c sugar
1 cube margarine
1 Tbsp salt
3 eggs
8-9 c flour

Dissolve yeast in a large bowl. (I have kitchen aid, so I use that). In the meantime, put milk, sugar margarine and salt in a microwave safe bowl. Microwave on high for three minutes. Let cool for a few minutes and add the three eggs. Stir to combine. Add to yeast mixture and stir. Stir in 8 cups of flour. Knead until smooth. Add more flour if mixture is too sticky. (The stickier the dough, the softer the bread-I like my rolls to be softer than my bread). Turn out into a greased bowl and let rise until double. Punch down and form into three loaves. Place in greased loaf pans and let rise. Bake at 400 degrees for 15 minutes, then turn down the oven and bake at 300 degrees for 25-30 minutes. Remove from oven and turn out of the pans. Butter the tops of the loafs.

For rolls, after the dough rises, form into rolls and let them rise again. Bake at 350 degrees until browned. (About 25-30 minutes).

For cinnamon rolls, after the dough rises, split the dough into two portions. Roll one portion out. Combine 1 cube margarine, about 1/4 c brown sugar and 1-2 Tbsp cinnamon. Spread evenly onto the dough and roll up. Cut into 1 inch rolls and place on a greased cookie sheet. Bake at 350 degrees for about 20-25 minutes, or until light golden. Frost with vanilla or cream cheese frosting. (I'm lazy and just buy a container of the packaged cake frosting).