Biscuits and Peppered Sausage
Courtesy of Betty Crocker(http://www.bettycrocker.com/recipes/biscuits-and-peppered-sausage-gravy/6befcd1e-2742-46c1-a99f-27df
bacae68f)
Dusty really likes these. They are VERY garlicy, but I'm sure that's why he likes it.
Here you go:
Biscuits
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
Gravy
1 lb bulk pork sausage
1/4 cup butter or margarine
1/3 cup Gold Medal® all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
1 3/4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup half-and-half
1.Bake biscuits as directed on can.
2.Meanwhile, in 10-inch skillet, cook sausage over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.
3.Melt butter in medium saucepan over medium heat. With wire whisk, stir in flour, garlic powder and pepper. Gradually stir in broth and half-and-half. Cook until mixture thickens, stirring constantly. Stir in cooked sausage. Split warm biscuits; place on serving plates. Serve sausage mixture over warm split biscuits.
Breakfast Wraps
Courtesy of Betty Crocker
(http://www.bettycrocker.com/recipes/breakfast-wraps/1e2bbf7b-4c6e-444f-83fd-a427ea964f18)
These are really good. I don't really like breakfast food much - unless it's round with a hole and is spread with cream chesse (no, not a donut but the other fattening one). But, I made these when my friend Pancho was in town and they were really good. My kids did not like them however, but I think it's because they really like their Grandma Miller's crepes and they hated the lime in these. I thought they were heavenly!
Here you go:
Wraps
3 cups sliced strawberries (about 1 1/2 pints) 1/2 cup sugar
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoons butter or margarine, melted
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 eggs
Filling
| 2/3 | cup whipping cream |
| 1 | package (8 oz) cream cheese, softened |
| 1/2 | cup sugar |
| 1 | tablespoon finely shredded lime peel |
| Print these coupons... |  | |||||
| About Concordance™ |  | |||||
- In medium bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. Meanwhile, in separate medium bowl, mix flour, 1 tablespoon sugar, the baking powder and salt. Stir in milk, butter, 1 teaspoon lime peel, the lime juice and eggs. Beat with hand beater until smooth.
- Lightly grease 6- to 8-inch skillet with butter. Heat over medium heat until bubbly. Pour batter by slightly less than 1/4 cupfuls into skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook until light golden brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Repeat with remaining batter, greasing skillet as needed. Stack wraps, placing waxed paper between each; cool completely.
- Meanwhile, in chilled small bowl, beat whipping cream with electric mixer on high speed until stiff; set aside. In medium bowl, beat cream cheese on high speed until fluffy; stir in 1/2 cup sugar and 1 tablespoon lime peel. Gently stir in whipped cream.
- Spoon about 2 tablespoons of the filling down center of each wrap; fold sides over filling. To serve, place 2 wraps on each of 6 plates. Spoon strawberries over wraps.
French Breakfast Puffs
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/)
Difficulty Level: Easy/Medium
Rating: 4 stars
I'm sorry I didn't get a recipe up yesterday. I have a show that I'm hosting, so it's been a bit crazy at our house. But, I've been looking for something to make for the directors on Saturday and I think I might just have to make these. I know they are Breakfast Puffs, but I'm pretty sure I could eat them anytime. They look delicious! Here you go:
Ingredients
■3 cups Flour
■3 teaspoons Baking Powder
■1 teaspoon Salt
■½ teaspoons Ground Nutmeg
■1 cup Sugar
■⅔ cups Shortening (Crisco)
■2 whole Eggs
■1 cup Milk
■1-½ cup Sugar
■3 teaspoons Cinnamon
■2 sticks Butter
Preparation Instructions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
German Oven Pancakes
Courtesy of mbellished youCourtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2007/12/french_breakfast_puffs/)
Difficulty Level: Easy/Medium
Rating: 4 stars
I'm sorry I didn't get a recipe up yesterday. I have a show that I'm hosting, so it's been a bit crazy at our house. But, I've been looking for something to make for the directors on Saturday and I think I might just have to make these. I know they are Breakfast Puffs, but I'm pretty sure I could eat them anytime. They look delicious! Here you go:
Ingredients■3 cups Flour
■3 teaspoons Baking Powder
■1 teaspoon Salt
■½ teaspoons Ground Nutmeg
■1 cup Sugar
■⅔ cups Shortening (Crisco)
■2 whole Eggs
■1 cup Milk
■1-½ cup Sugar
■3 teaspoons Cinnamon
■2 sticks Butter
Preparation Instructions
Preheat oven to 350 degrees. Lightly grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
German Oven Pancakes
(http://mbellishedyou.blogspot.com/)
Super easy breakfast - and it's pretty good. It's always a good alternative to pancakes...
1/2 cup milk
1/2 cup flour
3 large eggs
1/8 cup sugar
dash of salt
2 tbsp butter
Preheat oven to 400. Put butter in 9x13 and melt in oven.
Mix the rest of the ingredients. (I just whip it up with a fork. It's ok if it has little lumps)
Swish butter around dish to grease the bottom. Don't worry about the sides. Increase the temperature to 425. Pour batter into pan and bake for 10 to 15 minutes or until edges start turning golden brown.
*For me and the 3 kids, I have had to make a 9x13 and an 8x8 to "fill" everyone up. I just 1 1/2 the recipe, because the measurements really don't have to be exact! If you have kids older than 10, especially boys, I would plan on at least doubling the recipe. :)
Our favorite toppings:
-Powdered sugar
-Syrup
-Fresh fruit, & whipped cream. (pictured above)
-Powdered sugar & laughing cow cheese. (just try it!)
-Homemade strawberry jam.
Homemade Glazed Doughnuts
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2010/02/homemade-glazed-doughnuts/)
Ok, these look so good. I made homemade doughnuts a while ago (a recipe of a friend of mine) and they were an instant hit. We used cinnamon sugar instead of a glaze, so I am interested in seeing the difference. Here you go:
Ingredients
■Doughnuts
■1-⅛ cup Whole Milk, Warm
■¼ cups Sugar
■2-¼ teaspoons (one Package) Instant Or Active Dry Yeast
■2 whole Large Eggs, Beaten
■1-¼ stick Unsalted Butter, melted
■4 cups All-purpose Flour
■¼ teaspoons Salt
■Canola Oil
■GLAZE
■3 cups Powdered Sugar
■½ teaspoons Salt
■½ teaspoons Vanilla
■½ cups Cold Water Or Milk
Preparation Instructions
To Make the Dough:
1. Make sure milk is nice and warm, but not overly hot.
2. Add sugar to milk. Stir to dissolve.
3. Add yeast into a small bowl.
4. Pour milk/sugar mixture over yeast. Stir gently, then let sit for 10 minutes.
5. Melt butter in separate bowl until butter is almost melted. Stir to finish melting so butter won’t be overly hot.
6. Add beaten eggs to melted butter, stirring constantly to make sure the butter’s not too hot for the eggs.
7. Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
8. With the mixer on 3 or medium-low speed, pour in the yeast mixture.
9. Allow the dough hook to stir this mixture for a couple of minutes, making sure it’s thoroughly combined.
10. With the mixer still going, add helpings of the flour mixture in 1/4 to 1/2 cup increments until all the flour is gone.
11. Stop the mixer, scrape the bowl, then turn the mixer on the same speed for five whole minutes.
12. After five minutes, stop the mixer and scrape the bottom of the bowl.
13. Turn on the mixer for 30 seconds.
14. Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes.
15. After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, then cover the bowl with plastic wrap and place straight in the fridge.
16. Refrigerate dough for at least 8 hours, or overnight.
To Make the Doughnuts:
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness.
3. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
4. Cut holes out of each round using a 1 1/2-inch cutter.
5. Place both doughnuts and holes on a floured baking sheet.
6. Cover with large tea towel and place in a warm place in your kitchen; my kitchen is very drafty, so I have to briefly warm the griddle, then turn it off and set the sheets on top to keep warm.
7. Allow doughnuts to rise undisturbed for at least 1 hour; 1 hour 15 minutes if necessary. Doughuts should be visibly puffier and appear to be airy.
To Fry the Dougnuts
1. Heat plenty of canola oil in a large pot until the temperature reaches 375 to 380 degrees—do not let it get hotter than 380 degrees! 375 is ideal; keep the thermometer in the pan to continually monitor.
2. One to two at a time, gently grab doughnuts and ease them into the hot oil. Allow them to cook 1 minute on each side; they will brown very quickly.
3. Remove doughnuts from the oil with a slotted spoon, allowing all oil to drip off.
4. Place doughnut immediately on several layers of paper towels. Count to five, then flip it over onto a clean part of the paper towels. Count to five, then flip it over again; the purpose, obviously, is to drain as much grease as possible before it soaks into the doughnut.
5. Repeat with remaining doughnuts and holes. The holes will cook more quickly than the doughnuts; about 30 seconds per side.
6. Allow doughnuts to slightly cool.
To Glaze
1. Mix all glaze ingredients in a bowl until completely smooth.
2. One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.)
4. Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.)
5. Serve warm if possible, or room temperature.
Orange Marmalade Rolls
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/?s=orange+marmalade+rolls)
Difficulty Level: Hard
Rating: 5 stars
Ok, here you go. These rolls are to DIE for. They are pretty time consuming, but so worth the wait. I have tried them twice to get them just right (make sure you have 2 to 3 pans). The first time I tried, I made the rolls too big and fit them all in one round pan. they didn't cook all the way through and were exploding out the sides. But, I think 3 pans is the lucky number!
I hope you enjoy them. Oh, and if you haven't tried the chewy pretzel bites you really should. We just made some for breakfast - so yummy!!
(http://thepioneerwoman.com/?s=orange+marmalade+rolls)
Difficulty Level: Hard
Rating: 5 stars
Ok, here you go. These rolls are to DIE for. They are pretty time consuming, but so worth the wait. I have tried them twice to get them just right (make sure you have 2 to 3 pans). The first time I tried, I made the rolls too big and fit them all in one round pan. they didn't cook all the way through and were exploding out the sides. But, I think 3 pans is the lucky number!
I hope you enjoy them. Oh, and if you haven't tried the chewy pretzel bites you really should. We just made some for breakfast - so yummy!!
Ingredients
■FOR ROLLS:
■½ whole Recipe Of "Cinnamon Roll Dough" (recipe below)
■8 Tablespoons Orange Marmalade (can find at Walmart)
■½ cups Melted Butter
■1 cup Brown Sugar
■½ teaspoons Kosher Salt
■ORANGE GLAZE:
■2 pounds Powdered Sugar
■6 Tablespoons Melted Butter
■½ cups Milk
■½ cups Orange Juice
■1 dash Salt
(cinnamon roll recipe)
Mix 1/2 quart of whole milk, 1/2 cup of vegetable oil, and 1/2 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 1 package Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
Now add 1/2 more cup of flour, 1/2 heaping teaspoon baking powder, and 1/2 "scant" (less than a full) teaspoon baking soda and 1/2 heaping tablespoon of salt.
Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Preparation Instructions for Orange Rolls
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.■FOR ROLLS:
■½ whole Recipe Of "Cinnamon Roll Dough" (recipe below)
■8 Tablespoons Orange Marmalade (can find at Walmart)
■½ cups Melted Butter
■1 cup Brown Sugar
■½ teaspoons Kosher Salt
■ORANGE GLAZE:
■2 pounds Powdered Sugar
■6 Tablespoons Melted Butter
■½ cups Milk
■½ cups Orange Juice
■1 dash Salt
(cinnamon roll recipe)
Mix 1/2 quart of whole milk, 1/2 cup of vegetable oil, and 1/2 cup of sugar in a pan. "Scald" the mixture (heat until just before the boiling point.) Turn off heat and leave to cool 45 minutes to 1 hour. Go fold laundry or sculpt or play Twister with your mailman or something.
When the mixture is lukewarm to warm, but NOT hot, sprinkle in 1 package Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 4 cups of all-purpose flour. Stir mixture together. Cover and let sit for at least an hour.
Now add 1/2 more cup of flour, 1/2 heaping teaspoon baking powder, and 1/2 "scant" (less than a full) teaspoon baking soda and 1/2 heaping tablespoon of salt.
Stir mixture together. At this point, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to splurge out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.
Preparation Instructions for Orange Rolls
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
Spinach Fruit Smoothie
http://www.100daysofrealfood.com/2010/05/17/recipe-tasty-smoothies/
I have tried many smoothies, this seems to be my favorite. Hope you enjoy.
1 1/2 cup plain yogurt (I use organic)
1-2 bananas (if using frozen, let thaw - hard to blend when frozen)
1 cup strawberries (I used 3/4 cup frozen and 1/4 cup fresh)
1/4 cup (or less) milk
Handful of spinach (1/2-1 cup)
Mix all in blender. Add ice to thicken.
Sweet Cinnamon Scones
Courtesy of The Pioneer Woman
(http://thepioneerwoman.com/cooking/2011/03/sweet-cinnamon-scones/)Difficulty Level: Easy
Rating: 4 stars
Prep Time: 20 min., Cook Time: 25 min.
Any time I am in a crunch for something to make, I always go to The Pioneer Woman's blog, because everything I make of hers turns out fantastic. This was no exception! I made these for a leadership breakfast yesterday - yum! Hope you enjoy:
Ingredients
■3 cups All-purpose Flour
■⅓ cups Sugar
■5 teaspoons Baking Powder
■½ teaspoons Ground Cinnamon
■2 sticks (1 Cup) Unsalted Butter
■¾ cups Heavy Cream
■1 whole Egg
■1 teaspoon Vanilla Extract
■1 cup Cinnamon Chips
■Topping
■½ cups Sugar
■1 teaspoon Ground Cinnamon
■1-½ teaspoon Heavy Cream
Preparation Instructions
Preheat oven to 350 degrees.
In a large bowl, mix together flour, 1/3 cup sugar, 1/2 teaspoon ground cinnamon, and baking powder. Cut butter into pieces, then cut into dry ingredients with a pastry cutter until mixture resembles coarse crumbs. Stir in cinnamon chips.
Mix together cream, egg, and vanilla extract. Pour into flour/butter mixture, stirring gently with a fork to combine.
Turn onto work surface (mixture will be very crumbly and falling apart.) Gently press together on the sides as you flatten (or roll, with a rolling pin) the top. Form either into a large circle or a large rectangle. Mix together topping ingredients, stirring with a fork. Sprinkle over the top of the dough, lightly pressing.
Cut into wedges (from a circle) or triangles (from a rectangle.) Transfer to a cookie sheet and bake for 20 to 25 minutes. Allow to cool completely.
Whole Wheat Banana Bread - Lisa Leake
INGREDIENTS
- 2 ¼ cup whole-wheat flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 3 ripe bananas, mashed
- ¼ cup plain yogurt
- ¼ cup honey
- 2 eggs
- ⅓ cup oil (I used coconut oil)
- 1 teaspoon vanilla
INSTRUCTIONS
- Preheat oven to 350 degrees F and grease pan.
- Whisk together the flour, baking soda, and salt.
- In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
- Fold the banana mixture into the flour mixture until blended. Do not overmix.
- Pour batter into prepared pan.
- Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.
