bacon, egg, and cheese breakfast casserole

ingredients

eggs - 6 large

milk - 2 cups

salt - 1 tsp

dry mustard - 1/2 tsp

bread - 6 - 9 slices, cubed

bacon - 12 slices, cooked and chopped

cheddar cheese - 1 cup, grated

how to make it

Grease a 9" x 13" baking dish.

Mix together the eggs, milk, salt and dry mustard.

Spread the bread cubes in the bottom of the dish, sprinkle over the bacon and cheddar cheese.  Pour the egg mixture over the top.

Cover with plastic wrap and refrigerate overnight, then bake at 350 F for 45 - 60 mins.

Emergency Garlic Bread

Original recipe makes 4 servingChange Servings

Makes  servingsUSMetricAdjust Recipe(Help)

Ingredients list now reflects the new serving size.

• 8 hot dog buns
• 2 tablespoons and 2 teaspoons butter, or as needed

• 1 tablespoon and 1 teaspoongarlic powder, or to taste

Homemade Shake & Bake Seasoning

My porkchops are in the oven baking as I write this post and I can’t stop smiling because it smells just like mom used to make! I can’t wait to taste it and see if it’s the real deal!

Want to make your own? Click the link to see the recipe.

Homemade Shake & Bake Seasoning
Makes 3.5 cups

Ingredients:
1 c all-purpose flour
2 t cornstarch
2 t paprika
2 t onion powder
2 t salt
2 t sugar
10 t vegetable oil
3 & 1/2 t poultry seasoning
2 t dry parsley
2 c dry breadcrumbs

Directions:

Combine
dry ingredients in a mixing bowl; add oil. Mix well. Place in zipper-top plastic bag and store in freezer. Use to coat chicken, pork or veal.

To use: Line a baking dish with aluminum foil; grease well. Moisten each piece of meat with water. Shake off excess and shake in bag of mix to coat, one piece at a time. Sufficient for 6 pieces cut up chicken.

Place in baking dish and bake in 400 F oven for 30 minutes or until done, depending on size of pieces.

Store unused mix in freezer.

- See more at: http://stellasingleton.com/homemade-shake-bake-seasoning/#sthash.iJ2AfFqc.vu1I0ztv.dpuf

Crispy Baked Wedge Fries

Print

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Serves: Serves 4-6

Ingredients

• 6 large potatoes (about 1½ to 2 pounds)
• 3 tablespoons olive oil or canola oil
• Salt and pepper to season
• 1 small head of garlic (optional)

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Instructions

1. Preheat the oven to 425 degrees F. Preheat the cookie sheet in the oven as well. It is important that the fries hit a hot pan because this will help ensure that they do not stick to the pan. If the potato wedges sizzle when they hit the hot pan, that’s perfect. You’ll want to get the pan back into the oven as quickly as possible too.
2. Bring 2-3 liters of salted water to a boil. Begin by washing the potatoes and cutting them in thick wedges. Drop the potato wedges in the boiling water and cook for 3 minutes exactly. Immediately drain the water off the potatoes and toss in the olive oil, salt and pepper. You can add additional seasoning at this point like herbs or chili flakes but they are great simply seasoned with salt and pepper.
3. Spread the potato wedges in a single layer on a large preheated cookie sheet. Bake at 425 degrees F for about 30 minutes. Turn the wedges over once, half way through the baking time. Remove from oven, sprinkle with kosher salt and serve.

Ingredients for the pizza dough and cheesy garlic bread sticks

Ingredients
for the pizza dough-

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey {or sugar}
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups all  purpose - flour {give or take 1/2 cup...depending on the heat & humidity} 

for the cheesy garlic bread sticks-

• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese {use the real stuff!}
• 1/4 pound grated mozzarella cheese
• {salt & pepper, if desired}

Instructions

1. For the pizza dough--In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean! {*This is the point when you could freeze your dough!! Divide into portions, place into freezer bags, seal removing all air and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.} Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.
2. For the Cheesy Garlic Bread Sticks- Preheat oven to 500 degrees with pizza stone inside. {If you don't have a pizza stone, use an upside down cookie sheet...a tip I got from Natalie!}
3. Mix butter and garlic in a small bowl and set aside.
4. Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}
5. Spread the butter and garlic mixture over dough and top with parmesan and mozzarella cheeses. Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

- See more at: http://www.freshdreamer.com/2015/01/fail-proof-pizza-dough-and-cheesy.html#sthash.w3mGU5jp.dpuf

Better Than Texas Roadhouse Rolls

Better Than Texas Roadhouse Rolls

 

Prep time

3 hours

Cook time

15 mins

Total time

3 hours 15 mins

 

Fluffy, buttery, tender dinner rolls similar to those that are served in a very popular restaurant.

Author: Adapted from Deliciously Yum

Recipe type: Breads and Rolls

Serves: 18 rolls

Ingredients

• 1 envelope active dry yeast
• ¼ cup lukewarm water
• 1 cup lukewarm milk
• 3 tablespoons melted butter, room temperature
• ¼ cup sugar
• 4 cups all-purpose flour, divided
• 1 large egg, room temperature
• 1 teaspoon garlic salt
• ¼ cup melted butter for basting rolls

Instructions

1. Lightly grease a large mixing bowl and set aside.
2. In the work bowl of a stand mixer, dissolve yeast in water with a whisk.
3. Allow yeast to stand for 5 -10 minutes until it starts to foam.
4. Attach bowl to mixer. With the paddle attachment. stir on low speed.
5. Add milk, butter, and sugar, continuing on low speed until thoroughly mixed.
6. Gradually add 1½ cups flour, stirring until thoroughly mixed.
7. Add egg and salt, mixing to combine.
8. Change the attachment to the dough hook.
9. On low to medium speed, gradually add remaining flour.
10. Continue to mix until the dough starts to pull away from the sides of the bowl.
11. Transfer dough to prepared bowl, using a dough scraper if necessary.
12. Cover bowl with plastic wrap and allow dough to double in size (approx. 1-1½ hours).
13. Punch dough down, remove from bowl, and place on a floured work surface.
14. With a rolling pin, roll out dough in a rectangle to approx. ½ inch in thickness.
15. Using a pizza cutter, divide into 18 pieces.
16. Place each piece 2 inches apart on parchment lined baking sheets.
17. Cover with a clean kitchen towel and allow to double in size.
18. Preheat oven to 350 degrees. When rolls have risen, place on middle rack of oven.
19. Bake 15 minutes or until light golden brown.
20. Remove from oven and immediately brush with melted butter.
21. Serve warm or allow to cool.

brownie mix

1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.

At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Use regular brownie mix instructions with this mix.

Chicken and Biscuits Casserole

Chicken and Biscuits Casserole How about this on a cold winter's day?
Ingredients:
1 small onion
1 1/2 teaspoons butter
2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
1 (10 3/4 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 cup milk
1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
1 1/2 cups shredded mild cheddar cheese
refrigerated biscuits

Directions:
Preheat oven to 350.
Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
Chop the onion.
Heat butter in a small nonstick skillet and saute until tender.
Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
Bake for 15 minutes and remove from oven.
Sprinkle 1 cup of the cheese over the baked mixture.
Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. I subbed fat free greek yogurt. Also -- I took the suggestion of adding a cup of cooked green peas. You could also add green beans. What a terrific idea!
from www.food. com

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Buttermilk Fried Chicken

No summer is complete without making fried chicken.  It is the quintessential picnic food that is always a crowd pleaser  This version let's you have your fried chicken and eat it too.  Cooking the chicken in the oven cuts on calories while still providing that crispy crust that everyone loves.  The trick to creating a crust on both sides of the chicken is to preheat the oven with a cookie sheet inside.  That way when you are ready to put the chicken in the oven, there will already be a heated surface to crisp the bottom side of the chicken.  Try this recipe on your friends and see if they notice a difference.

Buttermilk Fried Chicken

Ingredients:

1 Chicken- cut up

3 cups all-purpose flour

2 teaspoons garlic pepper

1 teaspoon sugar

2 teaspoons paprika

1 cup buttermilk

2 eggs

1 teaspoon baking powder

3/4 teaspoon baking soda

Olive oil

Preheat Oven 350 degrees:

In a baking pan, whisk together flour, garlic pepper, sugar and paprika. In a medium size bowl, whisk together buttermilk, eggs, baking powder and baking soda until smooth.

Dip each piece of chicken into buttermilk mixture, shaking off excess. Roll in flour mixture and then dip into buttermilk and flour mixture a second time. Place in baking pan and drizzle with olive oil.

Bake about 50-55 minutes or until chicken is golden.

Salmon Patties

Salmon Patties
1 12 oz can pink salmon bones removed and drained
2 Whole eggs
1/4 cup chopped onion
1/4 cup all purpose flour
2 tablespoons yellow corn meal
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 to 4 tablespoon oil
Mix all ingredients together. Shape your patties just like you were making hamburger patties. In a skillet over medium heat add oil and allow to get hot. Place patties in skillet cook for 3 to 4 minutes on each side or until golden brown. Drain on paper towel serve nice and hot.
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Salmon Patties

Chocolate cobbler

Chocolate cobbler
6 tablespoons butter
1 cup self-rising flour
3/4 cup white sugar
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla extract
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water
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PREP
15 mins
COOK
30 mins
READY IN
45 mins Directions
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.

Lazy Cake Cookies:

Lazy Cake Cookies:

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M&M’s or mini chocolate chips

Mix together, put in a greased 9×13 pan and bake at 350 for 20 min!

Crunchers

Crunchers

 Just made a batch of these for the friendly folks at Dr. Jim Russell's office, Senator's vet. Those guys and gals work hard and when I was there yesterday, it broke my heart to see a lady bring her sweet 17 year old poodle in to have her put down. I so believe that the good Lord has a place in Heaven for all his creatures great and small, and any of us who have loved and lost a pet know the pain.

80 club crackers

1 cup butter

2 cups graham cracker crumbs

1 cup firmly packed light brown sugar

1/2 cup milk

1/3 cup sugar

2/3 cup creamy peanut butter

1/2 cup semi-sweet chocolate morsels

1/2 cup butterscotch morsels

Line an ungreased 9X13-inch baking pan with foil, leaving an extension of foil on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary (in my 9X13-inch pan, the crackers lined up evenly without the need to trim).

In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar. Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.) Remove from heat and spread half of butter mixture evenly over crackers. Place another single layer of crackers evenly over butter mixture, cutting to fit if necessary. Spread remaining butter mixture evenly over crackers. Top evenly with remaining crackers.

In a small saucepan, combine peanut butter, chocolate morsels, and butterscotch morsels. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour. Lift foil overhang and remove bars from pan. Cut into bars. Store in the refrigerator.

23September2014

Kourambiedes (Powdered Sugar Cookies)

DESSERTS, RECIPES

0

These buttery cookies are traditionally served at Christmas, and are given to guests at weddings and baptisms. They melt in the mouth. Handle gently, as they are fragile and the sugar flies everywhere.

¾ lb unsalted butter
1 egg
2/3 cup finely chopped almonds
3 ½ tsp baking powder
3 ½ cups all-purpose flour sifted
½ cup powdered sugar
½ tsp vanilla extract
1 ½ lbs powdered sugar

Preheat the oven to 350 degrees and place rack in upper third of oven. Soften butter to room temperature and beat with ½ cup powdered sugar until creamy and white. Add egg and beat with electric mixer for five minutes. Add vanilla and optionally ¼ cup of brandy. Sift flour and baking soda together and add to butter mixture. Add nuts and work dough by hand. If needed add more flour to be able to mold cookies by hand (dough should not stick to sides of bowl). Cover and refrigerate the dough until firm enough to shape into balls, about 1 hour.

Pull off pieces of the dough and roll between your palms into generous 1-inch balls or into a crescentshapes. Space about 1 inch apart on ungreased cookie sheet. Bake at 350 degrees until lightly brown on top and well browned on the bottom (14-18 minutes). Cool on racks for five minutes.

Place waxed paper on work surface and sprinkle lightly with powdered sugar. Gently place hot cookies on top of sugar and sift additional powdered sugar on top of cookies to cover completely. Allow to cool before serving. Can be frozen but may require a new application of sugar for serving after freezing.

Makes about 4 dozen small cookies.