Prep time: 15 minutes
Total time: 1 hour
Serves: 12
1 lb Mild Sausage
6 slices of bread cubed
1/4 lb grated sharp cheese
6 eggs beaten
2 cups milk
1 tsp salt and pepper
Dash of Worcestershire sauce
Fry and drain sausage. Place sausage in bottom of casserole dish. Sprinkle cheese over sausage mixture. Beat eggs, salt, pepper and Worcestershire sauce. Pour over mixture. Bake uncovered at 300 degrees for 45 minutes.
You can prepare this the night before - cover and place in fridge- bake in morning!
Monday, December 1, 2008
Monday, November 24, 2008
Baked Apples
Prep Time: 5 mins
Total time: 50 mins
Serves: 4
Ingredients:
4 Granny Smith Apples
1/2 cup Brown sugar
4 Tbs butter
2 tsp. cinnamon
Slice and core apples. Then place in a small baking dish. Melt butter in small bowl. Add cinnamon and brown sugar to melted butter. Pour butter mixture over apple slices and bake at 350 for 45 minutes or until tender. Tip: halfway through the baking process pull out apples and stir with a soon so that the butter mixture bakes evenly into apples.
Serve alone or over top vanilla ice cream and drizzle with caramel syrup!
Total time: 50 mins
Serves: 4
Ingredients:
4 Granny Smith Apples
1/2 cup Brown sugar
4 Tbs butter
2 tsp. cinnamon
Slice and core apples. Then place in a small baking dish. Melt butter in small bowl. Add cinnamon and brown sugar to melted butter. Pour butter mixture over apple slices and bake at 350 for 45 minutes or until tender. Tip: halfway through the baking process pull out apples and stir with a soon so that the butter mixture bakes evenly into apples.
Serve alone or over top vanilla ice cream and drizzle with caramel syrup!
Wednesday, October 29, 2008
Pumpkin Oatmeal Cookies
I just found this recipe and made them today with Isabella!
Makes: 2 dozen
Prep time: 5 mins
Total time: 35 mins
2 c. flour
1 c. butter
1 c. oatmeal
1 c. pumpkin
1 egg beaten
1 tsp. salt
1 c. brown sugar
1/2 tsp salt
1 c. choc chips or raisins
Combine the dry ingredients together in a bowl. Cream the butter, sugar, egg and vanilla in another bowl. Add dry ingredients and mix well. Take a spoon and drop on cookie sheet. Bake at 350 for about 10-12 minutes.
Makes: 2 dozen
Prep time: 5 mins
Total time: 35 mins
2 c. flour
1 c. butter
1 c. oatmeal
1 c. pumpkin
1 egg beaten
1 tsp. salt
1 c. brown sugar
1/2 tsp salt
1 c. choc chips or raisins
Combine the dry ingredients together in a bowl. Cream the butter, sugar, egg and vanilla in another bowl. Add dry ingredients and mix well. Take a spoon and drop on cookie sheet. Bake at 350 for about 10-12 minutes.
Wednesday, October 1, 2008
Pumpkin Muffins
Makes: 12
Prep time: 10 mins
Total time: 35
I love making these this time of year. They aren't quite as good for you as Michelle's "Morning Glory Muffins" but, very yummy!
2 cups Bisquick (or all purpose whole wheat flour)
1/2 cup canned pumpkin
1/4 cup sugar (you could sub. honey)
1/4 cup milk
1/4 cup olive oil
1 Tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1 egg
1/2 cup raisins (or you could sub. with chocolate chips;)
Heat oven to 400 degrees
1. Mix ingredients in a large bowl, adding raisins last. Pour batter into muffin pan till about 1/2 full.
2. Bake at 400 for 15-20 minutes (if you are making 'Texas' size muffins it may take extra time). To make sure they are done insert a toothpick into the center of a muffin. If a few crumbs stick to it...then it's done.
3. Let muffins cool in pan for 5 minutes, then remove them from the pan to finish cooling on a wire rack.
4. When muffins are cooled dust with confectioners sugar and enjoy!
Prep time: 10 mins
Total time: 35
I love making these this time of year. They aren't quite as good for you as Michelle's "Morning Glory Muffins" but, very yummy!
2 cups Bisquick (or all purpose whole wheat flour)
1/2 cup canned pumpkin
1/4 cup sugar (you could sub. honey)
1/4 cup milk
1/4 cup olive oil
1 Tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1 egg
1/2 cup raisins (or you could sub. with chocolate chips;)
Heat oven to 400 degrees
1. Mix ingredients in a large bowl, adding raisins last. Pour batter into muffin pan till about 1/2 full.
2. Bake at 400 for 15-20 minutes (if you are making 'Texas' size muffins it may take extra time). To make sure they are done insert a toothpick into the center of a muffin. If a few crumbs stick to it...then it's done.
3. Let muffins cool in pan for 5 minutes, then remove them from the pan to finish cooling on a wire rack.
4. When muffins are cooled dust with confectioners sugar and enjoy!
Wednesday, September 3, 2008
Morning Glory Muffins (one of Blake's favorite)
Makes 12
Prep Time 15 min
Total time 1 hour 5 min
These sweet, moist muffins are loaded with fruit (coconut, raisins, and pineapple) as well as nuts. Make sure to remove the excess moisture from the canned pineapple of the muffins will be gummy.
2 ¼ cups all-purpose flour ( you can use half wheat flour to make it a little healthier)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 ¼ cup sugar
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
4 carrots, peeled and grated (2 cups)
1 (8 oz.) can crushed pineapple, drained and pressed dry w/ paper towels
½ cup sweetened coconut
½ cup raisins
½ cup walnuts or pecans
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12 cup muffin tin with vegetable oil spray.
2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter.
3. Use a large ice cream scoop or measuring cup to pour into muffin tin. Bake until golden and a toothpick inserted into the center of muffin comes out with just a few crumbs attached, 25-30 minutes.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
Prep Time 15 min
Total time 1 hour 5 min
These sweet, moist muffins are loaded with fruit (coconut, raisins, and pineapple) as well as nuts. Make sure to remove the excess moisture from the canned pineapple of the muffins will be gummy.
2 ¼ cups all-purpose flour ( you can use half wheat flour to make it a little healthier)
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
1 ¼ cup sugar
3 large eggs
8 tablespoons (1 stick) unsalted butter, melted and cooled
1 teaspoon vanilla extract
4 carrots, peeled and grated (2 cups)
1 (8 oz.) can crushed pineapple, drained and pressed dry w/ paper towels
½ cup sweetened coconut
½ cup raisins
½ cup walnuts or pecans
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 12 cup muffin tin with vegetable oil spray.
2. Whisk the flour, baking soda, cinnamon, and salt together in a large bowl. In a separate bowl, whisk the sugar, eggs, melted butter, and vanilla until smooth. Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined. Fold the carrots, pineapple, coconut, raisins, and walnuts into the batter.
3. Use a large ice cream scoop or measuring cup to pour into muffin tin. Bake until golden and a toothpick inserted into the center of muffin comes out with just a few crumbs attached, 25-30 minutes.
4. Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
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