Breakfast Sausage Casserole

3 Cups Shredded Potatoes
1/4 Cup Melted Butter
1 Pound Sausage
12 Ounces Shredded Cheddar Cheese
1/2 Cup Chopped Onion
16 Ounces Small Curd Cottage Cheese
6 Large Eggs
1 teaspoon Dry Mustard

Stir potatoes and melted butter together and line bottom and sides of greased 9 x 13" pan.  Mix cooked sausage, cheese, onion, cottage cheese, eggs and mustard.  Pour over potato mixture.  Bake 1 hour at 375 degrees.

Pie Crust

Bernice Faber

2 cups flour

2/3 cup of oil
1/3 cup milk
1/2 tsp. salt
half and half

Stir it up like cake mix and roll it between two pieces of waxed paper.
NEVER put in refrigerator before rolling.
Pour a little half and half on top of crust.
You can re-roll and it will always be flaky.

Makes 2 8" crusts.

Caramel Sauce

In a heavy 2 quart saucepan combine 1/2 cup whipping cream, 1/2 cup butter, 3/4 cup packed dark brown sugar, and 2 tablespoons light corn syrup.  Bring to boiling over medium high heat (about 5 -6 minutes), whisking occasionally.  Reduce heat to medium.  Boil gently for 3 minutes more.  Remove from heat.  Stir in 1 teaspoon vanilla.  Let sauce cool for 15 minutes

Granola

Granola

• 1/2 cup butter
• 1 cup brown sugar
• 1/4 cup water
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 4 cups rolled oats
• 1/4 cup slivered almonds
• 1/4 cup sunflower seeds
• 1/4 cup coconut
• 1/2 cup dried fruit (optional)

In a large 4 quart saucepan melt the butter, sugar and water together. Stir it well and let it simmer for about 2 - 3 minutes. Stir the salt and vanilla in and then add the oatmeal, nuts, seeds, and coconut. Remove the pan from the stove and stir up the granola until everything is moistened. Put the granola onto a cookie sheet with sides. Bake it at 300 degrees for 10 minutes. Stir and put back in oven for another 10 minutes.  Continue to bake until it is golden brown (be careful not to let it burn). Remove the pan from the oven and allow the granola to cool in the pan. When it is cool, break it up into small pieces and transfer it to a container with a lid. Add the dried fruit when you put it into the canister. 

Banana Nut Muffins

Banana Nut Muffins

Whisk together thoroughly:
1 1/2 cups flour
1/2 cup whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg

Stir in:
2/3 cup chopped pecans (or other nuts)

Whisk together in a large bowl:
1 egg
3/4 cup packed brown sugar
1 1/3 cups mashed ripe bananas (2 - 3)
6 Tbsp oil
1 tsp vanilla

Pre-heat oven to 375 deg.  Grease  a standard 12 muffin pan or line with paper cups.

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened.  do not overmix.  The batter should not be smooth.  Divide the batter among the muffin cups.  Bake until an inserted toothpick comes out clean - about 18 minutes. Let cool for 2 - 3 minutes before removing from the  pan.

Strawberry Shortcake

Strawberry Shortcake

• 1 1/3 cup sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 3 cups flour
• 4 teaspoons baking powder
• 1 cup milk
• Whipped cream
• 3 quarts fresh or frozen strawberries, sliced

Directions
In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9 x 13" baking pan. Bake at 350° for 20-25 (I ended up baking about 30) minutes. Cool on wire rack.
Cut into serving size pieces. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. 

Baked Oatmeal

Baked Oatmeal
1/3 cup butter melted
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon nutmeg or 1 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
2 tablespoons milk
3 cups oatmeal ( regular or quick)

Grease 1 1/2 quart baking dish and drop in eggs and beat well.
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
Whisk in butter and milk, then add oats.
Stir well, and refrigerate overnight.
Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
Serve hot with warm milk.

Philly Cheese Steak Sandwich

Philly Cheese Steak Sandwich (2 Servings)


2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated*
1/2 cup sliced mushrooms
12 ounces very thinly sliced steak**
Salt and pepper
Provolone cheese slices
1 (8-inch long) Italian loaf, hoagie roll, or French baguette


** Freeze steak before slicing. With a sharp knife, slice the meat paper thin.




In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned. Add salt and pepper to taste.


Heap cooked meat mixture in a long length-wise pile across the frying pan, Lay cheese slices over meat until melted.


Slice bread lengthwise. Spoon 1/2 the meat mixture and cheese and lay on bread with cheese on top.

Pita Bread

Pita Bread

Ingredients
2 cups flour
2 1/4 teaspoons yeast
1/2 teaspoon salt
1 1/4 cups hot water ( but not boiling)

1 Tbsp olive oil
1 -1 1/2 cup flour

Directions
Combine first four ingredients in a large bowl.
Beat well about 1 minute.
Then mix in the remaining flour, using just enough to make a soft, sticky dough.
Turn out on floured board and continue to knead for 5 minutes.
Divide into 8 balls.
Roll out each one to about 1/4 inch thick and 6 inches in diameter.
Place on very lightly greased cookie sheet sprinkled with cornmeal (although cornmeal is really not necessary if you don't have it).
Let rise in warm place for 25-35 minutes .
Bake at 450 for 4 min, and then turn over for 4 more minutes or until lightly browned.
Wrap immediately in a dishtowel for 3 or 4 minutes.

(What I actually did was to heat the oven to 550 degrees and while it was preheating I put a couple of cookie sheets in the oven.  I rolled the pita bread out while I was preheating the oven and while the rest of the pitas were cooking since I quadrupled the batch and had several more to bake than 8.  Then I carefully laid 2 or 3 pita circles on the hot cookie sheets put them back in the oven for about 2 1/2 minutes until they puffed up.  Then I took them out of the oven and wrapped them in a towel while I baked another batch.)

Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes
Servings: 4

INGREDIENTS:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (Or 3/4 cup milk soured with 2 TBSP white vinegar or lemon juice)
1 egg
Additional Milk
2 tablespoons butter, melted
cooking spray
DIRECTIONS:

• If using milk and vinegar instead of buttermilk, 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 a large mixing bowl. Whisk egg and butter into buttermilk or soured milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.  May need additional milk to thin batter.
• Pre-heat skillet and spray with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Nutrition Information Servings Per Recipe: 4 Calories: 230

Amount Per Serving Total Fat: 8.2g Cholesterol: 72mg Sodium: 650mg

Amount Per Serving Total Carbs: 32.7g     Dietary Fiber: 0.8g Protein: 6.4g

Dutch Babies

Pre-heat oven to 425 degrees.  While it is preheating, melt 3/4 stick of butter in a 9" x 13" cake pan.  Meanwhile, mix 6 eggs, 1 cup of flour and 1 cup of milk (either with a mixer or by hand) in a bowl.  When butter is melted, pour the batter into the butter.  (It works best if you take the pan of butter out of the oven and immediately pour the batter into the butter and put back into the oven.  So you want to time putting the butter into the oven just right so the butter doesn't burn before the oven is preheated.)

Bake for 20 minutes.

Serve with powdered sugar and lemon juice or syrup (or whatever toppings sound good)

Rising in the oven

Just out of the oven

Deflated after being out of the oven

Blueberry Bars

Blueberry Bars


Crust and Crumb Topping
1 1/2 cups all-purpose flour
1 cup brown sugar
1 1/4 cups rolled oats
3/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, cut into 1-inch pieces

Blueberry Filling
1/4 cup brown sugar
1 TBSP grated lemon zest (about 1 large lemon)
1/4 tsp cinnamon
2 TBSP all-purpose flour
1 pound blueberries, fresh or frozen
1/4 cup fresh lemon juice
2 tablespoons butter, melted and cooled

For the crust:
Preheat the oven to 350°.  Butter the bottom and sides of a 9x13 pan.  Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
Reserve 1 1/2 cup of the mixture and set aside.  Pour the rest of the mixture into the prepared pan push the crust into an even layer at the bottom of the pan.  Bake until golden brown, 15 to 17 minutes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the blueberry filling.
For the filling:
In the same food processor  pulse together sugar, lemon zest, cinnamon and flour together.  Add the blueberries, lemon juice and butter and pulse 3-4 times mixture is gently combined.   
Finish bars by spreading the blueberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.
Bake for 35 to 45 minutes, rotating the pan half way through cooking time, until the top is golden brown and the filling starts to bubble around the edges.
Transfer to a wire rack to cool completely, then cut into squares and serve. The bars can be stored in the refrigerator in an airtight container for up to two days.

from www.mynameissnickerdoodle.com 

Baked Beans

Baked Beans


2 cups dried navy beans
1/2 pound sliced bacon chopped 
1 medium onion finely diced
1/2 cup ketchup
1/4 cup firmly packed brown sugar
2 Tbsp. molasses
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dry mustard

• Soak beans overnight in cold water to cover.
• After soaking, cover with fresh water and bring to a simmer over low heat.  Continue to simmer until beans begin to soften, about 1 hour.  Drain and reserve liquid.
• Preheat oven to 325 degrees F
• In a large  skillet cook bacon and onion until both begin to brown, about 10 minutes
• Combine drained beans, browned bacon and onion, and remaining ingredients in an ovenproof pan and stir to combine.  Pour in enough of the reserved bean cooking water to cover beans, probably about 3 cups.  Cover pan.  Bake, stirring every hour or so, until beans are tender, 2 to 3 hours.  Remove lid about halfway through cooking, and add more liquid if necessary to prevent beans from becoming dry.

This recipe adapted from "Family Feasts for $75 a Week" by Mary Ostyn

Cornmeal Cereal

Cornmeal Cereal - This was  OK, but we probably won't make it again for a while
6 C water
3 C milk
4 C cornmeal
1 tsp salt
4 Tbsp Butter

Combine water, milk, cornmeal, and salt in a saucepan, stirring briskly to combine.  Cook over medium heat, stirring frequently, until mixture reaches a boil, about 10 minutes.

Reduce heat to low.  Cook 3 to 5 minutes, stirring frequently, until mixture thickens.

Remove from heat.  Stir in butter, ladle into bowls.

Variation:  Stir in pancake syrup and sprinkle with raisins.

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Makes 2-3 dozen

Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1/2 teaspoons vanilla extract
1 egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup all-purpose flour
1/2 cup powdered sugar (do not mix into cookies)


Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients (except powdered sugar) slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. *If using a non stick darker baking tray, reduce baking time by about 2 minutes.

Fire House Lasagna

Fire House Lasagna

1-48 oz. can tomato juice

1-28 oz. can tomatoes (crushed)

2-15 oz. cans tomato puree

1-4 oz. can mushrooms, pieces (optional)

1 large onion, chopped

3-4 cloves garlic

1 tsp. salt

2 tsp. oregano

1 ½ tsp. basil leaves

Parmesan cheese

Mix above and simmer 1 hour.  Add dash of vinegar and 1 ½ tsp. baking soda and let simmer.  Cook 4 lbs. Italian sausage (or half or all ground beef).  Mix together 1 lb. ricotta cheese, 3 eggs, 1 lb. cottage cheese, 1 tsp. garlic salt, ¾ c. parmesan cheese & 2 tsp. parsley leaves.  Grate 2 lbs. mozzarella cheese.  Make 3 layers (or 2?) in pan.  Begin with sauce, noodles, cheese mix, mozzarella cheese, sausage, sauce, parmesan cheese (or however).  Bake at 350 degrees for 45 minutes, covered & then 15 min. uncovered.  Let stand 10-15 minutes.

Makes: 2 pans (1-9x13 pan & 1-10x15 pan works)

Oven Crepes

Oven Crepes

I experimented with a crepe recipe so I could make crepes in the oven instead of in a pan on the stove top. This recipe might still need a little tweaking for it to be "just right".

(this recipe makes about 3 12" X 17" crepes)

4 cups milk
4 large eggs
2 Tbsp butter, melted
1/2 tsp vanilla
2 1/2 cups flour
1 Tbsp sugar
1/2 tsp salt

Pre-heat oven to 425 degrees. Combine ingredients in a large bowl to form a thin batter. When oven is preheated, spray pan with cooking spray and pour batter into the pan. Place in oven and bake until the crepe is lightly browned on the bottom and the batter is fully set on top. Spread a thin layer of filling on the crepe and roll starting with the long side as if you are making cinnamon rolls. If you are using a sweet filling, lightly sprinkle with powdered sugar, slice into serving size pieces and serve.

Overnight Coffee Cake

Overnight Coffee Cake

1/3 cup softened butter

½ cup sugar

¼ cup brown sugar

1 beaten egg

1 cup flour

½ tsp. baking powder

¼ tsp baking soda

½ tsp cinnamon

½ cup buttermilk

Topping:

¼ cup brown sugar

¼ cup pecans (or use oatmeal)

¼ tsp cinnamon

1/8 tsp nutmeg

Cream the butter and sugars together. Add the egg; mix well. Mix remaining dry ingredients and add to the creamed mixture alternately with the buttermilk. Beat well. Spread into a greased 8” pan.

Mix the topping ingredients together and sprinkle over the batter.

Cover and refrigerate overnight. The next morning, remove it from the refrigerator for about 15 minutes and in the meantime, preheat the oven to 350f. Bake for 40 to 45 minutes or until a toothpick comes out clean.

Sweet & Sour Sauce

Sweet & Sour Sauce

1/2 C Vinegar
1/2 C Water
1/4 C Ketchup
4 tsp Soy Sauce
1/4 C Sugar
1/4 C Brown Sugar
1/4 C Cornstarch
1/2 C Pineapple Juice

Bring vinegar, water, ketchup, soy sauce and sugars to a boil.  Combine cornstarch and pineapple juice.  Add to hot mixture and cook until thickened.

Southwestern Black Bean Salad

Southwestern Black Bean Salad
Ingredients:

• 1 15.5 oz can black beans, rinsed and drained
• 9 oz frozen corn, thawed
• 1 tomato, chopped
• 1 small hass avocado, diced
• 1/4 cup red onion, chopped
• 1 scallion, chopped
• 1 lime, juice of
• 3 tbsp extra virgin olive oil
• 1 tbsp cilantro
• salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix
with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g Sugar: 1.2 g 
Sodium: 137.8 mg

Chicken Enchiladas

Chicken Enchiladas

• 2 cups cooked, shredded chicken
• 2 cups shredded Monterey Jack cheese
• 3 Tbsp. butter
• 2 Tbsp. Corn Starch
• 2 cups chicken broth
• 1 Clove of Minced Garlic
• 1/2 Teaspoon of Salt and Pepper
• 1 cup sour cream
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• 1 Finely Chopped Jalapenos seeded

1. Preheat oven to 350 degrees. Grease a 9×13 pan.
2. In a medium size bowl mix – chicken, 1 cup of cheese, garlic – roll mixture into tortillas and place into pan.
3. In a sauce pan – melt the butter and stir in corn starch and cook for one minute. Add broth and whisk until smooth. Keep over heat until it bubbles and becomes thick. Stir in sour cream, chopped Jalapenos, cumin, onion powder, garlic powder,salt and pepper. Do not let it boil.
4. Pour mixture over enchiladas and top with the last cup of cheese.
5. Bake for 25 min – You will want to make sure the cheese has browned.

Honey Granola Bars

Honey Granola Bars

1 1/2 cups granola cereal (any brand)
1 1/2 cups quick cooking oats
1 1/4 cups flour
2 tsp ground cinnamon
1 tsp baking powder
1/2 cup butter, softened to room temperature
1/2 cup honey
1 cup firmly packed brown sugar
3 large eggs
1 tsp vanilla
1/2 cup raisins

Preheat oven to 350.  Grease 9 x 13" baking pan.

Combine granola, oats, flour, cinnamon, and baking powder in a large bowl. Beat butter, honey, brown sugar, eggs and vanilla together in a medium bowl.  Fold butter mixture into flour mixture just until combined.  Mix in raisins.

Press dough firmly into prepared baking pan and bake until medium brown, 25 - 30 minutes.  Cool in pan on a wire rack for 10 minutes.  The bars will firm up as they cool.  Carefully cut into 18 rectangular bars.  Cool completely.  Wrap individually (if desired) and store at room temperature.

Crunchy Baked Chimichangas

Crunchy Baked Chimichangas

1 1/2 cups chopped cooked chicken (Or ground beef)
1/2 cup salsa
1 cup shredded cheese
2 green onions
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
Six 8 " flour tortillas
2 Tbsp butter, melted

Preheat oven to 400 degrees.  Combine chicken, salsa, cheese, green onions and spices in a medium size bowl.  Dived mixture evenly among tortillas.  Roll filling into tortillas and place seam side down onto a baking sheet.  Brush with melted butter.

Bake until golden brown, about 25 minutes.  Garnish with sour cream, additional shredded cheese, green onions and salsa.

Recipe from Family Feasts for $75 a Week by Mary Ostyn

Overnight Blueberry Oven Pancake

Overnight Blueberry Oven Pancake

2 Cups Flour
3 Tbsp Sugar
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 egg, beaten
1 1/2 cups buttermilk
3 Tbsp vegetable oil
Blueberries

Sift together dry ingredients.  Mix together wet ingredients except blueberries.  Mix Dry and wet ingredients together.  Spread in greased 9 x 13' baking pan.  Cover and refrigerate overnight.  In the morning, pre-heat oven to 350 degrees (remove pan from refrigerator a little while before putting in oven to prevent pan from breaking).  Sprinkle blueberries over batter.  Bake 25 - 30 minutes.  If desired, instead of blueberries, sprinkle cinnamon and sugar over top of batter before baking.  Serve with syrup.

French Toast Casserole

French Toast Casserole

Firm white bread
1/3 C chopped pecans
1/2 C brown sugar
1 tsp cinnamon
8 eggs
1 3/4 C milk
2 tsp vanilla

Grease 13x9" pan well.  Cut bread into 1" cubes.  Combine pecans, brown sugar & cinnamon.  Arrange 1/2 of the bread in a single layer in pan.  Sprinkle 1/2 the sugar mixture over bread.  Repeat.

Whisk eggs, milk and vanilla together.  Starting from the sides of the dish and working towards the center, pour egg mixture evenly over bread.  Gently press bread down to coat.  Cover with foil and refrigerate 4 hours or overnight.  Heat oven to 350*.  Bake covered for 20 minutes.  Remove foil and bake about 30 minutes more until lightly browned and puffed.  Serve with maple syrup.

Breakfast Burrito Casserole

Breakfast Burrito Casserole
2 cups of cooked sausage
10 tortillas
2 cups shredded cheddar, pepper jack, or colby jack cheese, divided
2 cups milk or half & half
6 eggs
1/4 teaspoon salt
salsa for serving

In a large bowl combine meat and 1 1/2 cups of cheese.
Place about 1/4 cup of mixture in each tortilla and roll up or fold over and place into a 9×13 pan.
In a bowl combine eggs, half and half, and salt. Mix together well and pour over filled tortillas.
Sprinkle remaining cheese on top. Cover and refrigerate overnight.
In the morning, remove them from the fridge and let stand at room temperature for about 30 minutes.
Bake covered at 350 degrees for 25 minutes. Uncover and bake about 10 minutes more.
Serve with salsa