Egg McMoms
8 eggs
8 slices of ham or sausage patties cooked
8 slices of cheese (optional)
8 hamburger buns
Fry the eggs one at a time and break the yolk in each so the egg cooks hard. Place egg on the bottom of
the hamburger bun, add ham or sausage, top with cheese and remaining bun half
To Freeze: Wrap in foil and bag together in a labeled Ziploc bag.
To serve: Remove from foil, wrap in paper towel and microwave until heated through ( about 1.5 min)
Sweet Breakfast Rolls
2 packages active dry yeast
1/4 cup granulated sugar
1 cup warm milk (105 to 115 degrees F.)
4 to 4 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 Tablespoons (3/4 stick) butter, softened
2 large eggs
Glaze:
1 large egg
2 teaspoons water
In a large bowl, dissolve yeast and 1 teaspoon of sugar in warm milk. Let stand until foamy, 5 to 10 minutes. Mix together flour, cinnamon and salt. Beat butter and remaining sugar into yeast mixture at medium speed. Add eggs, 1 at a time, beating well after each addition. At low speed, beat in flour mixture, 1/2 cup at a time, until a soft dough forms. On a floured surface, knead dough until smooth and elastic, 5 to 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 1 to 1 1/2 hours. Grease a baking sheet. Punch down dough. On a floured surface, knead dough for 1 to 2 minutes. Roll into a long rope, then cut into 16 equal pieces. Shape each piece into an oval bun. Place buns, 3 inches apart, on prepared baking sheet. Cover loosely with a damp cloth and let rise in a warm place until doubled, about 30 minutes. Preheat oven to 425 degrees F. To prepare glaze, mix together egg and water. Brush rolls with glaze. Bake rolls until lightly golden, about 6 to 8 minutes. Transfer to a wire rack to cool. Makes 16 rolls.
For added sweetness: Sprinkle granulated sugar over tops of rolls after brushing with glaze.
Stuffed Peppers and Tomatoes
½ cup olive oil
3 cloves garlic, minced
1 ½ to 2 pounds ground beef (depending on size of peppers and tomatoes)
1 (28-ounce) can stewed tomatoes
Salt and pepper to taste
½ teaspoon cinnamon
¾ cup plus 2 tablespoons rice
1 bunch parsley, chopped
To prepare the peppers for stuffing, slice off and reserve the caps. Clean out membranes and seeds, rinse well inside and out, drain and place in an ovenproof glass dish large enough to hold pepper and tomato shells.
Slice off and reserve the caps from the tomatoes, and carefully scoop out the tomato pulp with a spoon, reserving the pulp. Drain the hollow tomatoes upside down on paper towels and place in the glass dish with peppers
To prepare the stuffing, sauté the chopped onion and chopped pepper in the olive oil for 5 minutes. Add garlic, and continue to sauté until garlic is soft and onion is clear.
Add ground beef, breaking up in pan, and sauté over medium heat. Add the reserved pulp of 6 tomatoes plus the can of stewed tomatoes. Sauté until liquid is almost gone and beef is brown. Add salt and pepper to taste and cinnamon.
Remove from heat and add the rice, covering for 5 minutes to allow the rice to begin to cook. Add the chopped parsley.
Preheat oven to 350 F.
Stuff the peppers and tomatoes with the filling, but not all the way to the top because the rice needs room to expand. Cover the peppers and tomatoes with their caps. Add enough water to the dish to come up ½ inch around the vegetables. Cover with foil, and bake for 1 hour. Carefully remove foil, and bake uncovered until peppers are cooked and soft (about another hour). Makes 12 servings.
PER SERVING: Calories 382 (61% fat) Fat 26 g (6 g sat) Cholesterol 49 mg Sodium 165 mg Fiber 3 g Carbohydrates 20 g Protein 18 g
Stir Crazy Cake
2 1/2 c. all-purpose flour
1 1/2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1/2 tsp. salt
2/3 c. cooking oil
2 T. vinegar
1 T. vanilla
2 c. cold water or coffee
1/4 c. sugar
1/2 tsp. cinnamon
Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Stir with a fork to mix;form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter.
Bake in 350 deg. oven for 35-40 mins.
Spinach/Artichoke Dip
2 packs of frozen chopped spinach, thawed and drained
well
1 large can of artichoke hearts in water (not
marinated) chopped
1-8 oz cream cheese
1 stick of butter
1-8 oz container of sour cream
1 cup Pepperjack cheese
1 cup shredded parmasean cheese
1 small red onion chopped
Tapitio or Tabasco (depends on how spicy you like it)
Salt & Pepper
Directions: Melt butter in large frying pan over medium heat. Add onion and cook until soft. Add sour cream and cream cheese and stir until all melted and combined together. Add monterey jack cheese and ¾ cup of parmasean cheese. When melted add salt, pepper and hot sauce. Mix in the spinach and artichokes. Stir until it comes together. Place in baking dish. Add ¼ cup parmasean cheese on top. Bake for 15 minutes at 350.
Serve with sliced sourdough baguettes or crackers.
Sour Cream Apple Coffee Cake
From Bountiful Harvest Cookbook
INGREDIENTS
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
1-1/2 cups chopped peeled baking apples
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter or margarine, softened
1 teaspoon apple pie spice
DIRECTIONS
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; add alternately with sour cream to the creamed mixture. Fold in apples. Spoon into a greased 9-in. square baking pan. In a small bowl, mix topping ingredients; sprinkle over batter. Bake at 350° for 35-40 minutes or until done. Yield: 9 servings.
Slow-Cooker Scalloped Potatoes and Ham
3 lbs medium-sized potatoes, peeled and sliced
1 onion, chopped
1 c shredded Cheddar cheese
1 c chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
½ c water
Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow-cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. Stir the mixture just before serving. Makes 6 servings.
Slow Cooker Rosemary and Red Pepper Chicken
1 small thinly sliced onion
1 medium red bell pepper – seeded and thinly sliced
4 cloves minced garlic
2 teaspoons dried rosemary
1/2 teaspoon dried oregano
8 ounces turkey Italian sausages – casings removed
8 boneless chicken breast halves
1/4 teaspoon coarsely ground pepper
1/4 cup dry vermouth
1 1/2 tablespoons cornstarch
2 tablespoons cold water
salt to taste
1/4 cup chopped fresh parsley
In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture.
Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth.
Cover, and cook on Low setting for 5 to 7 hours. Remove chicken to a warm, deep platter, and cover to keep warm.
In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover.
Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.
Calories: 200; Fat: 4.4g; Cholesterol: 87mg; Sodium: 457mg; Carbs: 4.9g; Fiber: 0.7g; Protein: 31.9g.
Source:
Allrecipes.com
Per Serving (excluding unknown items): 24 Calories; trace Fat (4.9% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat.
Raspberry Cream Cheese Crumb Cake
CHEESE FILLING
8 ounces natural cream cheese — room temperature
1/2 cup sugar
1/4 teaspoon grated lemon peel
1 egg yolk
1 Tablespoon flour
CRUMB TOPPING
6 Tablespoons unsalted butter — room temperature
1 cup flour
1/2 cup sugar
CAKE
10 Tablespoons unsalted butter — room temperature
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
1/2 pint raspberries — rinsed carefully & well drained
CHEESE FILLING – Preheat oven to 350 degrees. Butter the bottom & sides of a 9″ springform pan & set aside. Beat cream cheese in a medium bowl with a large spoon or mixer until creamy. Beat in sugar, lemon zest, lemon juice, egg yolk & flour. Continue beating until the mixture is very smooth, set aside.
CRUMB TOPPING – Combine butter, flour & sugar in a small bowl with a spoon or fingers until mixture forms big crumbs, set aside.
CAKE – Cream butter in large bowl; gradually add the sugar & continue beating until the mixture is light & fluffy. Beat in the eggs, one at a time; add vanilla. In small bowl, stir together the flour, baking powder & salt; add alternately with the milk to the butter mixture, mixing just until blended. Spread the batter in the springform pan, building up the sides slightly, working to within 1/2″ of the pan. Scatter half of the raspberries over the batter, spoon the cheese mixture evenly over the top, pressing them in gently so they adhere to the batter.
Bake until the cake & crumbs are golden. 1 hour 10 minutes to 1 hour 20 minutes. Cool the cake in the pan on a wire rack.
Source:
“Country Cooking in Illinois 1993″
Potatoes Every Which Way
With some flexible ideas about how and when to serve them so they’re not always the same and by preparing a few dishes for the freezer if you’re inclined, you can make quick and thrifty work out of that bag in no time. You cannot just freeze potatoes without doing something to them though, or they will turn black and ugly. You can peel and dice and slice and parboil, or make soup or twice baked potatoes or just mashed potatoes.
***The mashed potatoes can be a bit runny when you thaw them out, but just heat them up and stir and they’ll be fine. If you boil up the potatoes for mashing, save the water for soups.
Side Dishes
Baked Potatoes
First, of course, the simple but delicious baked potato. Scrub, prick with a fork or small aring knife a few times, and bake at 400 for about an hour. If you’ve got something else in the oven at a slightly different temperature, potatoes are flexible! Just bake them for a bit longer or less and keep an eye on them. If you’re in a hurry, you can microwave them until they’re soft when you squeeze them. If you like crispy skins but are in a hurry, microwave until almost done, and then pop them into the oven at 400 for 10 minutes or so. Serve with some chili over the top for a complete meal.
Twice Baked Potatoes
These are great either for dinner the same night if you’re energetic but they’re also a great side dish to have in the freezer. Bake the potatoes. While they’re still warm, cut in half lengthwise, scoop out the white part and mash them up with butter, milk, and either sour cream or yogurt, some cheddar cheese if you’d like, some ham if you’d like. Put the mashed potato back into the shell and top with a bit of extra shredded cheddar cheese. Either put back in the oven and bake for another 20-30 minutes or wrap them up and freeze them.
Sauteed Potatoes
One of personal favorites for breakfast or dinner. Peel (if you like) and dice the raw potatoes. Cook up in bacon grease until done if you’re feeling sinful. For a healthier alternative cook them up in a bit of olive oil or a mixture of olive oil and butter. Add some diced onion and green pepper if you’d like. Use leftover baked potatoes for these as well.
Oven Fried Potatoes
Healthier than deep-fried French fries, and easier besides–how can you lose! Get creative with the herbs and spices you put on them. These go great with something as simple as hamburgers and hot dogs.
Corn Chowder
This is a great kids’ favorite around here. Use either canned, fresh, or frozen corn, whatever you have around.
Leftovers
Baked Potatoes Become Quick Fried Potatoes
If you have leftover baked potatoes, you can make quick fried potatoes for breakfast by dicing them and sauteing in a bit of bacon grease or olive oil and butter. You can also fry them up and make breakfast burritos and eat them now or freeze them for later.
Mashed Potatoes Become Potato Croquettes
These are so good you may want to mash extra potatoes on purpose so you can make the croquettes for dinner a day or two later. You can also stir leftover mashed potatoes into soups to thicken them up.
Potato Skins Become an Appetizer
Peeling potatoes for soups or mashing? Don’t throw them away. SPrinkle with some seasonings and a bit of cheese and bake until crisp.
Main Dishes
Shepherd’s Pie
Potato topped beef pie
