2 lb hot breakfast sausage
1 (30-32oz) bag frozen tater tots
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1-1/2 cups shredded cheddar cheese
1/2 cup mozzarella cheese
8 eggs
2 cups milk
Preheat oven to 350 degrees. In a large skillet, cook sausage until no longer pink. Drain fat. In a large bowl, toss together tater tots, cooked sausage and cheeses. Pour into a lightly greased 9x13-inch pan. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. Pour over tater tot mixture. Bake uncovered for 60 - 70 minutes, or until eggs are set.
3.27.2019
Bacon Wrapped Water Chestnuts
1 can whole water chestnuts
1 package of center cut bacon
1 cup ketchup
1 cup brown sugar
1 tablespoon Worcestershire sauce
toothpicks
Preheat oven to 350 degrees. Cut the bacon slices in half and then wrap one slice around 1 water chestnut. Put toothpick through the bacon and water chestnut to secure the bacon. Prepare a foil lined cookie sheet and place the water chestnuts on the pan. Bake for 25 minutes. While the bacon wrapped water chestnuts are baking, add the ketchup, brown sugar, and Worcestershire sauce to small sauce pan. Cook on medium heat until brown sugar dissolves, about 5 minutes. After 25 minutes, take out water chestnuts and cover them with the sauce. Bake again for 25 minutes. Serve warm.
1 package of center cut bacon
1 cup ketchup
1 cup brown sugar
1 tablespoon Worcestershire sauce
toothpicks
Preheat oven to 350 degrees. Cut the bacon slices in half and then wrap one slice around 1 water chestnut. Put toothpick through the bacon and water chestnut to secure the bacon. Prepare a foil lined cookie sheet and place the water chestnuts on the pan. Bake for 25 minutes. While the bacon wrapped water chestnuts are baking, add the ketchup, brown sugar, and Worcestershire sauce to small sauce pan. Cook on medium heat until brown sugar dissolves, about 5 minutes. After 25 minutes, take out water chestnuts and cover them with the sauce. Bake again for 25 minutes. Serve warm.
3.20.2019
Puffed Caramel Corn
2 bags Puff Corn Butter Flavor (3.5 ounces bags – 7 ounces needed for recipe)
1 cup butter (do not substitute)
1 cup light brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda
1 cup butter (do not substitute)
1 cup light brown sugar
1/2 cup light corn syrup
1 teaspoon baking soda
Spray a large roasting pan with non-stick cooking spray. Using a 3 to 4 quart sauce pan bring butter, brown sugar and corn syrup to a boil over medium to medium-high heat, stirring continuously. Once it begins to boil, boil for 2 minutes then add baking soda (the caramel mixture will foam up when baking soda is added). Stir well and remove from heat. Pour evenly over puff corn and mix well, being sure to coat the puff corn evenly. Store in an airtight container up to 5 days.
3.18.2019
Mississippi Pot Roast
1 Pot Roast
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers
Add Roast to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter. Cover and cook on low for 6-8 hours. The roast will produce its own juices so you don't have to add any other liquid to this.
1 packet au jus gravy mix
1 packet ranch dressing mix
1/2 cup salted butter (1 stick)
6 peperoncini peppers
Add Roast to the bottom of the slow cooker. Sprinkle both packets of au jus gravy mix and ranch dressing mix on top of the chicken. Then, top with stick of butter. Cover and cook on low for 6-8 hours. The roast will produce its own juices so you don't have to add any other liquid to this.
3.15.2019
Homemade Egg Noodles
1 egg
2 tablespoons milk
1/2 teaspoon salt
1 cup all purpose flour
Combine all ingredients together in a large bowl. Once fully combined, form the dough into a ball. Flour a flat surface, and roll the dough out. Once the dough reaches 1/4″ thickness, cut the dough into large strips. Cut the strips into your desired length. Drop them directly into the soup you are making, or into boiling water. They should float once fully cooked.
2 tablespoons milk
1/2 teaspoon salt
1 cup all purpose flour
Combine all ingredients together in a large bowl. Once fully combined, form the dough into a ball. Flour a flat surface, and roll the dough out. Once the dough reaches 1/4″ thickness, cut the dough into large strips. Cut the strips into your desired length. Drop them directly into the soup you are making, or into boiling water. They should float once fully cooked.
3.13.2019
Eclair Cake
1 stick butter
1 cup water
1 cup flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
8 oz cream cheese softened
8 oz whipped cream
chocolate syrup
Boil together the butter and water. Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.
1 cup water
1 cup flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
8 oz cream cheese softened
8 oz whipped cream
chocolate syrup
Boil together the butter and water. Add flour and mix well. Cool slightly and stir in eggs, ONE AT A TIME. Mix well and spread into a greased 9x13 pan. Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is suppose to happen). In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear. Pour into cream puff crust. Spread whipped cream on top of pudding and refrigerate for at least one hour before serving. Drizzle with chocolate syrup when serving.
Homemade Flour Tortillas
2 cups unbleached all-purpose flour plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons extra virgin olive oil or lard or butter, softened
In a food processor, combine 2 cups of flour and the salt. Add the lard or butter if using and drizzle in the water. If you are using olive oil, combine the oil and water and drizzle it in. Process until the dough comes together and forms a ball. Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel, and let the dough rest for 15 minutes. Preheat a cast-iron skillet, griddle, or frying pan over medium heat. Divide the dough into eight portions and roll into balls. On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking. In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy. Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons extra virgin olive oil or lard or butter, softened
In a food processor, combine 2 cups of flour and the salt. Add the lard or butter if using and drizzle in the water. If you are using olive oil, combine the oil and water and drizzle it in. Process until the dough comes together and forms a ball. Turn the dough onto a floured surface and knead several times until the dough is smooth. Form into a ball, cover with a towel, and let the dough rest for 15 minutes. Preheat a cast-iron skillet, griddle, or frying pan over medium heat. Divide the dough into eight portions and roll into balls. On a lightly floured surface, flatten the ball and use a rolling pin to roll each ball into an 8 to 9-inch circle. Sprinkle with flour as needed to prevent sticking. In the preheated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots, and the tortilla is puffy. Transfer the tortillas to a plate and cover with a clean towel to keep warm. Yield: 8 tortillas.
French Bread
2 1/2 cups very warm water
2 tablespoons dry active yeast
1/4 cup sugar
1 tablespoon salt
1 tablespoon oil (vegetable oil or olive oil work great)
6 cups all-purpose flour
1 tablespoon butter
In a large bowl, mix together water, yeast, and sugar until the yeast is completely dissolved. Add in salt, oil, and flour. Stir with a large wooden spoon or mixer until it becomes too difficult, then knead for two minutes on a floured surface. Spray a large bowl with non-stick cooking spray and place dough in the bowl. Cover with a dish towel and let it raise until it doubles in size. Dump dough out onto a floured surface. Cut in half and shape into a smooth, bread loaf shape Use a sharp knife and slice about 1/3 of the way down into the bread, opening up little cracks about 2" apart. The cracks will separate more as they rise and bake. Place dough loaves on a greased cookie sheet and let rise again until doubled (about 25-30 minutes). Bake at 375 degrees for 20-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove bread from oven and rub butter on top. Makes two loaves of french bread.
2 tablespoons dry active yeast
1/4 cup sugar
1 tablespoon salt
1 tablespoon oil (vegetable oil or olive oil work great)
6 cups all-purpose flour
1 tablespoon butter
In a large bowl, mix together water, yeast, and sugar until the yeast is completely dissolved. Add in salt, oil, and flour. Stir with a large wooden spoon or mixer until it becomes too difficult, then knead for two minutes on a floured surface. Spray a large bowl with non-stick cooking spray and place dough in the bowl. Cover with a dish towel and let it raise until it doubles in size. Dump dough out onto a floured surface. Cut in half and shape into a smooth, bread loaf shape Use a sharp knife and slice about 1/3 of the way down into the bread, opening up little cracks about 2" apart. The cracks will separate more as they rise and bake. Place dough loaves on a greased cookie sheet and let rise again until doubled (about 25-30 minutes). Bake at 375 degrees for 20-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove bread from oven and rub butter on top. Makes two loaves of french bread.
Creamy Swiss Chicken Bake
4 Boneless Skinless Chicken breasts
4 slices swiss cheese (Mozzarella works too)
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated parmesan cheese divided
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Cooked Rice to serve over
Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese. Bake for 1 hour. Serve over rice if desired or serve alone
4 slices swiss cheese (Mozzarella works too)
1/2 cup mayonnaise
1/2 cup sour cream
3/4 cup grated parmesan cheese divided
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
Cooked Rice to serve over
Preheat oven to 375. Pat chicken dry and place in a greased 9x13 pan. Add sliced cheese on top of chicken breasts. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese. Bake for 1 hour. Serve over rice if desired or serve alone
Spicy Spinach Artichoke Dip
8 oz. Cream Cheese
16 oz. Sour Cream
1/2 C. Butter
1 1/2 C. Shredded Parmesan Cheese
14 oz. Can Artichoke Hearts, drained and coarsely chopped
4 oz. Can Jalapenos, diced and drained
10 oz. frozen spinach, thawed and drained
2-3 Garlic cloves, pressed
In a medium pot over medium heat mix together cream cheese, sour cream, butter and parmesan cheese. Stirring frequently until melted and an even consistency. It should start to bubble. Stir in artichoke hearts, jalapenos, spinach and garlic. Serve hot.
16 oz. Sour Cream
1/2 C. Butter
1 1/2 C. Shredded Parmesan Cheese
14 oz. Can Artichoke Hearts, drained and coarsely chopped
4 oz. Can Jalapenos, diced and drained
10 oz. frozen spinach, thawed and drained
2-3 Garlic cloves, pressed
In a medium pot over medium heat mix together cream cheese, sour cream, butter and parmesan cheese. Stirring frequently until melted and an even consistency. It should start to bubble. Stir in artichoke hearts, jalapenos, spinach and garlic. Serve hot.
3.12.2019
Chicken Bacon Ranch
3-4 Chicken Breasts
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon (partially cooked)
4 Ounces Cheddar Cheese or Colby Jack Cheese
Place your chicken breast in a baking dish Spread 1-2 tablespoons of ranch dressing on each chicken breast Slice bacon to fit chicken breast and layer on top of ranch Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink. Top with cheese and return to oven for 3-5 minutes or until cheese is melted. Serve with rice or over greens.
6-8 Tablespoons Ranch Dressing
6-8 Slices Bacon (partially cooked)
4 Ounces Cheddar Cheese or Colby Jack Cheese
Place your chicken breast in a baking dish Spread 1-2 tablespoons of ranch dressing on each chicken breast Slice bacon to fit chicken breast and layer on top of ranch Bake in oven preheated to 400?F on top rack for 25-35 minutes or until chicken is no longer pink. Top with cheese and return to oven for 3-5 minutes or until cheese is melted. Serve with rice or over greens.
Nacho's
Tortilla Chips
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded
Make Taco meat. Heat Cheese. Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.
Taco Meat
Tostitos's Cheese Sauce
Olives, sliced
Green Onions, sliced
Lettuce, shredded
Make Taco meat. Heat Cheese. Layer Chips, Cheese, Meat, Lettuce, Olives and Onions.
Native Tacos
Scones:
1 ¾ C. Milk
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour
Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.
1 ½ Tsp. Shortening
2 ½ heaping Tbsp. Sugar
1 Tsp. Salt
2 Eggs
1 Yeast Cake
¼ C. warm water
4 C. Flour
Heat milk and shortening. Add sugar and milk. Beat eggs; add to warm milk. Dissolve yeast in water. Add to the mixture. Add flour one cup at a time. Mixing well. Put dough in a greased bowl, let rise. Separate dough into hand size sections, shape into flat disks and deep fry at 375 until golden brown.
Taco meat
Canned Chili
Taco Toppings of your choice.
Make your Scones. Mix taco meat and chili. Place on Scones and top with taco toppings.
Walking Tacos
Single serve bag of Doritos (per person)
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)
Prepare your taco meat. Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!
2 lbs of taco meat
Favorite taco toppings (chopped lettuce, tomatoes, guacamole, shredded cheese, olives, sour cream, etc.)
Prepare your taco meat. Prepare the taco toppings. Each person will crush their bag of chips to crunch up the Doritos. Cut open the bag of Doritos down the side. Spoon the Taco meat inside and then top with your favorite taco toppings. Stir with a spoon and eat straight from a bag!
Beef Enchilada Bake
1 pkg Ground Beef
Onion (to taste)
Salt and Pepper (to taste)
Red Enchilada Sauce
Cheese, Shredded
Flour Tortillas
Brown beef, add onion, salt and pepper. Spread some enchilada sauce in bottom of a 9x13 pan. Dip 2 tortillas into enchilada sauce and place in dish, layer beef and cheese. Repeat until pan is full. Pour any remaining sauce on top. Sprinkle with more cheese. Bake at 350 degrees until heated through and cheese is melted.
Fried Rice
1/3 cup chopped, cooked Ham
2 tbsp oil
3 cups cooked, cold rice
3 green onions, sliced
2 tsp soy sauce
2 eggs, beaten
1 Fried Rice Seasoning Packet
In large skillet, heat oil stir-fry rice and green onions. Add seasoning and soy sauce stir-fry 1 minute. Push rice to side, add eggs, scramble; stir into rice. Add meat. Makes 5 servings, about 1 cup each as prepared above.
Meatloaf
1 pkg Hamburger
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper
Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan. Bake at 350 degrees for 30 minutes or until cooked through.
2 Eggs
1 box Stuffing (dry)
4 tbsp. Ketchup
2 tbsp. Mustard
Salt and Pepper
Mix all ingredients together, (add more moisture as needed, the stuffing will absorb most of the juices and you don't want it to be too dry) place into prepared bread pan. Bake at 350 degrees for 30 minutes or until cooked through.
Homemade Hot Pockets
Buttermilk Biscuits
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)
Make Buttermilk Biscuit recipe. Divide into handful size balls. Roll out, put any toppings you desire. Fold over and make into a Pocket. Bake at 400 degrees for 12-15 minutes.
Fillings of your choice (our favorites are Ham and Cheese and Pepperoni Pizza)
Make Buttermilk Biscuit recipe. Divide into handful size balls. Roll out, put any toppings you desire. Fold over and make into a Pocket. Bake at 400 degrees for 12-15 minutes.
Buttermilk Biscuits
1 pkg. dry yeast
½ C. warm water
5 C. Flour
¼ C. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Baking Powder
1 C. Shortening
2 C. Buttermilk
Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into biscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes.
½ C. warm water
5 C. Flour
¼ C. Sugar
1 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Baking Powder
1 C. Shortening
2 C. Buttermilk
Dissolve yeast in water. Combine dry ingredients. Cut shortening into dry ingredients. Add buttermilk and yeast mixture into shortening mixture. Knead, then roll out ½ inch thick and cut into biscuits. Put onto lightly greased pan. Bake at 400 for 12-15 minutes.
French Dip Sandwich
1 Loaf Italian Bread
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus
Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.
2 lbs Thin Sliced Roast Beef
2-4 tbsp. Italian Dressing
Swiss Cheese
Au Jus
Heat Roast Beef up in Au Jus. While that is heating up, slice the Italian Bread lengthwise, spread Italian dressing over the bread. Toast. Place roast beef on toasted bread, place slices of cheese over the meat and broil until cheese is melted. Dip in Au Jus.
Toasted Coconut Lemon Scones
FOR THE SCONES:
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE LEMON GLAZE:
1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.
2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
Zest of 2 lemons
1/2 teaspoon salt
1/2 cup sweetened flake coconut
6 tablespoons cold, unsalted butter, cut into 1/4-inch cubes
1 cup heavy cream, plus 1 tablespoon, divided
1 tablespoon fresh lemon juice
3/4 teaspoon coconut extract
1/2 teaspoon vanilla extract
FOR THE LEMON GLAZE:
1 cup powdered sugar
1/2 teaspoon lemon zest
Juice of 1 lemon
1/2 cup toasted coconut flakes or coconut chips
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, sugar, lemon zest, salt and coconut. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a feel larger butter lumps. In a small bowl, whisk together 1 cup of heavy cream, lemon juice, coconut extract, and vanilla extract. Pour mixture over the ingredients and stir with a spatula until dough begins to form. Don’t over mix. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into 8 triangles. Place scones on prepared baking sheet. Using a pastry brush, brush scones lightly with the additional heavy cream. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack. While the scones are cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar, lemon zest, and lemon juice. Whisk until smooth. Drizzle glaze over the scones. Top with toasted coconut. Serve!
Note-Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made. I used Meyer lemons, but regular lemons will work too! Lemon juicing tip-roll a room temperature lemon on the counter a few times to maximize the amount of juice.
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