Debbie's Breakfast Casserole

 Debbie's Breakfast Casserole

1 lb. pork sausage (I like Jimmy Dean's regular breakfast sausage uncooked)

30 oz bag frozen shredded hash brown potatoes or 5 C. 

1 small onion diced

3 C. shredded cheddar cheese (or your favorite cheese or whats in your fridge at the moment!)

10 eggs

2 C. milk

1 t. salt 

black pepper to taste 

Optional

Clean out your veggie drawer! Toss in anything that you like with your eggs and hash browns. Jut make sure to cook it with your sausage (or just cook if going vegetarian) to reduce the water content.

Directions:

Preheat oven to 350 (if baking immediately)

Coat 9x13 pan with cooking spray

Brown sausage with onions (add any additional veggies now )

In a large mixing bowl mix Hash browns with 2 C.  cheese then add the cooked sausage and veggies

mix well and spoon evenly in baking dish. Add the remaining cheese evenly over the top.

Beat eggs, milk and salt.

Pour egg mixture over potato mixture in baking dish.

Cover with foil and refrigerate 8 hours or overnight.

Bake at 350 covered for 45 minutes, uncover and continue to bake until set in center (20-30 min or more if needed)

Peach Cobbler

Peach Cobbler

From my old Better Homes cookbook
I'm adding this for myself, It's my favorite!!

Preheat oven to 400

In a medium saucepan combine:

1/2 C. packed brown sugar
4 t. cornstarch
1/4 t. ground nutmeg (fresh grated is better)
1/2 C. water

Cook and stir until thickened then add:

4 C. sliced fresh peaches
1 T. Lemon Juice
1 T. Butter

Heat through and add to a greased casserole dish

Biscuit  topper

Mix in bowl:
1 C. flour
2 T. Granulated sugar
1 1/2 t. baking powder
1/4 t. salt

Cut in:
1/4 C. butter till it resembles coarse crumbs

In a separate bowl whisk together:
1 egg
1/4 C. milk

Add the egg/milk mixture to the dry ingredients all at once
stirring just to moisten.
Drop in Tablespoon fulls onto the top of the peach filling. (about 8 mounds)
Optional-sprinkle a small amount of sugar on each mound

Bake 20 min

Serve warm with Vanilla ice cream!

Snickerdoodles

Snickerdoodles,

Everybody loves them.....so why are they not in the new verson of the Better Homes cookbook????!!!!

I am keeping my very old cook book because of things like this, Sigh

Here it is from my old 80s beat up and dirty Better Homes cookbook!

Heat oven to 375..

In Mixer with paddle attachment
Beat together:

1 C. Butter
2 C. Sugar

Add:
2 eggs
1/4 C. milk
1 t. vanilla

When well mixed add:

3 3/4 C. Flour
1/2 t. Baking Soda
1/2 t. Cream of Tartar

Mix Well then using a cookie scoop make balls and roll them in:

3 T. sugar mixed with 1 t. cinnamon

Place on a parchment or silicone lined cookie sheet (or spray Pam on plain cookie sheet)

Bake for 8 min or until very lightly golden

Holiday Sugar Cookies and Mega-Batch Royal Icing

Holiday Sugar Cookies:

We love this recipe in our family. I love it most because it does not require refrigerating before rolling out! Oh, and they taste divine! Thanks to my good friends for the recipe!

Preheat oven to 350

Beat together:
2 cubes of butter (1 C.)
1 1/2 C. Granulated Sugar
3 large eggs

Add:
2 t. Vanilla
1/2 t. Salt
1 t. Baking Soda
4 C. Unbleached flour

When rolling out use a good amount of flour to avoid the dough sticking to the rolling surface.

Roll out to desired thickness and cut into shapes.

Bake 6-7 Min depending on oven temp, altitude and thickness of cookies. You may need to experiment with a few to get it down.


Royal Icing mega-batch!

We use this to make decorator cookies or when doing gingerbread houses.

In your blender with whisk attachment add:
8 C. Powdered Sugar
1 t. Cream of Tartar
6 T. meringue Powder (they sell this at hobby stores in the cake section)

whisk together then add up to
1 C. very cold water SLOWLY while blending
and: 1/2 t. clear flavoring  (Optional)

when frosting is a good consistency whip on med/high for exactly 9 minutes.
Store in airtight containers till ready to use.

When using: put the amount  you think you need for each color in a bowl and add food coloring (I prefer the gel colors) and water to get to the color and consistency you need to use on the cookies.
If you need to store leftover icing cover bowl with lid or plastic wrap and it can be used again.

Potato and Sweet Potato Enchiladas/Tamales/Quesadillas

A Great Veggie option for Enchiladas!
Recipe for the FILLING only. Can also be used in Tamales and Quesadillas.

2 lg. sweet potatoes baked
4 sm or 2 lg. potatoes baked
1 can corn
1 can black beans
1 can diced green chili's (or 2 anaheim chili's roasted and peeled and diced)
2t. taco seasoning
Salt and Pepper to taste.

Bake the Potatoes and sweet potatoes, cool, peel and dice. Add to bowl

Rinse black beans add to bowl
Drain Corn and add to bowl
Add Chili's (can add some spicy chili's to your own taste!)

Add seasonings and mix.

Taste and add more seasoning to your liking.

Use as filling in:

Enchiladas (in place of Chicken)(can add Cheese if wanted)
http://janeybsrecipes.blogspot.com/2010/08/chicken-enchiladas.html

Tamales as filling (can add Cheese if wanted)

Quesadillas with cheese fried in pan!

Serve on Naan bread add tomatoes or salsa!!

Or, just eat it as a side dish!! It's sweet with some spice and very filling.

Belgian Waffles

Belgian Waffles

4 C. Flour

1/2 C. Sugar

2 t. baking powder

pinch of salt

4 C. Milk

3 eggs divided (Yolks added to milk, whites in separate bowl)

1/2 C. vegetable Oil or melted butter

1/2 t. Vanilla (Optional)

Heat up waffle iron

In a large bowl mix dry ingredients and make a well in center.

In a large measuring pitcher measure milk and add egg yolks and oil and vanilla 

in a small bowl place egg whites

Whip egg whites till stiff peaks form

Add wet ingredients to dry and mix till pancake batter consistency adding more milk if needed.

Fold in egg whites carefully with spatula.

This makes a large batch! Reduce by half if you want less. Waffles can be frozen and re-heated in a toaster later if desired.

Cornbread muffins

Cornbread

Recipe From: http://www.food.com/recipe/cornbread-loaf-47189

I usually make this recipe into mini muffins and cook for 15-20 min. You will have to adjust for your oven. I also tend to use a small can of corn drained instead of the frozen. It's also good with the addition of diced mild green chili's from a can.

INGREDIENTS

YIELD1 loaf
US



 

• 1 1/2 cups flour
• 1 1⁄4cups yellow cornmeal
• 3⁄4cup sugar
• 1⁄2teaspoon baking powder
• 1⁄2teaspoon baking soda
• 1⁄2teaspoon salt
• 2eggs
• 1⁄2cup melted margarine or 1⁄2 cup corn oil
• 1cup buttermilk or 1 cup sour milk
• 1cup frozen corn kernels, thawed

• DIRECTIONS

  1. Preheat oven to 350-degrees F.
  2. Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
  3. Mix first six ingredients (flour- salt) in large bowl.
  4. Mix eggs, melted margarine/oil, milk in small bowl.
  5. Add egg mixture and corn to dry ingredients.
  6. Stir until combined.
  7. Pour batter into pan.
  8. Bake for 1 hour.

Bean and Hambone Soup

This all started with a grocery store smoked half ham....$10....because we were too late to go to the honey ham store... you know the one!

I don't think we will be going back to that ham store after this one! We used a recipe on Pinterest and glazed our own ham and baked it up all beautiful and yummy! It was so much more juicy than that other kind!

When dinner was done and we were cutting up the leftovers we bagged up the bone with a bunch of meat still attached. Come Thursday....I decided it was time to make soup. I soaked a variety of beans...(It was a gag gift bottle of cowboy bubble bath ie. a collection of dried beans about 1 C. worth) They soaked for about 8 hours. I then rinsed and tossed them into a crock pot with 4 C. water and 1 can of tomato soup and about half a box of leftover chicken stock.
I added in the bone with all the meat and:
5 celery ribs diced
5 carrots diced
1/2 onion diced
2 bay leaves
1 t. herbs de provance (or to taste)
Salt and pepper
I cooked it 4 hours on high....the beans were still too hard for me so I dropped it to low for 8 hours and that did the trick!
YUMMMMM!
Don't forget to fish out the bay leaves and bones!

Craft: Elf Clothes Line

I saw a cute embroidery pattern for an elf clothes line. I really wanted to make a real one!! It just so happens that I have some green/white cording that was leftover from an activity a few years ago that would be perfect!

I found some cute clothes pins at Marshall's

I worked off of a drawn gingerbread man  to come up with patterns.

All of the "clothes" items were cut out of felt and glued together with a hot glue gun.

The line was about 36 inches and the tallest item (pants and suspenders) was 6 inches tall.

I Love how it turned out!! I'll try to post the patterns later!