Thursday, June 30, 2016

Cheesy Breakfast Biscuits

This little breakfast biscuits are made in a popover/muffin pan and so great to pop in your lunch bucket to take to work for a quick breakfast fix.  Give them a try!

Cheesy Breakfast Biscuits

1 can Grand's biscuits
2 cups mozzarella cheese
1/2 lb. breakfast sausage, pre-cooked
2 eggs + 1 Tbsp. milk
1 tsp. salt
1 Tbsp. ground pepper
2 Tbsp. butter

Start by cooking the sausage and draining it completely on a paper towel.  Beat the eggs and 1 Tbsp. of milk together and add the salt and pepper.  Scramble the eggs in a pan with 2 Tbsp. butter. 

Spray a deep popover or muffin pan with cooking spray (or grease lightly with butter).  Press the biscuits into the pan and up the sides forming a cup.  Ladle about 2 Tbsp. of sausage into each cup.  Top with 2 Tbsp. of the scrambled eggs and then about 3 Tbsp. of the mozzarella cheese.

Bake at 350 degrees for about 18 to 20 minutes, or until the biscuits start to brown and the cheese is bubbly on top.


Wednesday, June 29, 2016

Seafood Flat Bread

This recipe is very tasty, especially if you are in the mood for seafood.  It puts a different spin on flatbread.  I buy flatbread from Walmart's deli area, which are very good, but you can use your favorite.

Seafood Flat Bread

1/2 pkg. small pre-cooked shrimp (deveined) with tails removed
1/2 cup imitation crab (minced in food processor)
1 cup mild cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 tsp. dill
1/2 tsp. oregano
1 Tbsp. of a good Pesto
1 tsp. minced garlic
1 large Flatbread (of your choice)

Mix garlic and pesto together in a small cup.  Spread top of flatbread with minced garlic and pesto.  Spread the crab on top of the pesto.  Remove tails from shrimp and chop into very tiny pieces and sprinkle on the crabmeat.  Top with cheddar cheese.  Sprinkle the oregano on next.  Top with the mozzarella cheese and the finally add the dill.

Bake at 375 degrees for approximately 18 to 20 minutes or until cheese is bubbly and flatbread crust is starting to brown.

Serve and Enjoy!

Tuesday, June 28, 2016

Sausage French Toast Sticks

These little French Toast sticks are filled with sausage and kids love them.   I use Johnsville Turkey Sausage, which is absolutely delicious. 

Sausage French Toast Sticks

6 Johnsonville Turkey Sausage links (or your favorite)
6 slices of white or wheat bread
4 large eggs
1/4 cup evaporated milk
1/2 tsp. cinnamon
3 to 4 Tbsp. real butter for frying

In a wide bowl, beat eggs, milk and cinnamon together.  Lay out the pieces of bread and cut off the crusts.  Using your hand, smash the bread down so that it is flat.  Place a sausage link on one end and gently roll up the bread.  Use your fingers to smash it together at the ends.

Dip the sausage/bread into the egg mixture, covering all sides.  Melt real butter in a skillet and fry on all sides until browned.

Remove to drain on a paper towel.


Friday, June 24, 2016

Cheeseburger Round

This recipe is one of those one-dish meals that your family will love.  So will you, because it is so easy to make.  (Well actually it takes 2 dishes because you have to prepare the meat in a skillet)...but you know what I mean!

Cheeseburger Round

1 pkg. Crescent Rolls
1 lb. ground beef (lean)
1/4 small onion, finely diced
1/4 bell pepper, finely diced
1 tsp. sea salt
1 Tbsp. ground pepper
1 tsp. Oregano
1/2 cup thinly sliced Velveeta cheese

In a large skillet, place ground beef, onion, bell pepper, salt, pepper and oregano.  Cook over medium heat until meat is completely done.  Drain well. 

Spray a 9" round casserole dish with cooking spray.  Place the crescent rolls around the inside of the dish so that the larger side of the triangles are in the bottom of the dish and the pointed ends are hanging over the sides.  You should cross over the large parts so that they form a circle in the bottom of your dish.

Place ground beef on top of crescent roll ring and top with pieces of the Velveeta cheese.  Bring the tops of the triangles up and over to meet in the middle to form almost a pie shape.

Bake at 350 degrees for approximately 15 minutes or until tops of the crescent rolls are browned.

Remove and Enjoy!

Wednesday, June 22, 2016

Raspberry Sassafras Brownies

These brownies are so moist and delicious.  A touch of fruit and a touch of spice with the Sassafras.  The perfect Blondie! 

Raspberry Sassafras Brownies

1/4 cup raspberries - chopped
1 Tbsp. Sassafras Tea extract (buy at a health food store)
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 cup real butter, melted
1 c. sugar
1 egg, beaten

1/2 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla

Beat egg and mix with melted butter (making sure the butter is not hot when you mix then), and sugar.  In a separate bowl, mix flour, baking powder, baking soda and salt.  Mix with the wet ingredients a little at a time.  Mix well and then gently stir in the raspberries.  Bake at 350 degrees for approximately 20 to 25 minutes. 

Remove from oven and cool approximately 20 minutes.  For glaze, beat powdered sugar, milk and vanilla together.   The glaze should be thin enough to pour over the brownies.  Add more powdered sugar or milk as needed.

Cool completely and cut.


Tuesday, June 21, 2016

Crispy WonTon Crackers

These are a great and healthy snack for kids and adults alike.  They are so easy to make.

Crispy WonTon Crackers

1/2 to 1 pkg. of WonTon Wrappers
Olive Oil cooking spray (or Olive Oil)
1 Tbsp. Sea Salt
1 Tbsp. Oregano
1 Tbsp. Basil
1 cup shredded mozzarella or parmesan cheese

Preheat oven to 400 degrees.  Separate WonTons and cut them into fourths.  Spray a cookie sheet with Olive Oil cooking spray and lay out WonTons.  Spray the tops of the WonTons also.  Mix Sea Salt, Oregano and Basil in a small bowl.  Using your fingers, sprinkle the seasoning across the WonTons. Put a small fingerfull of cheese on top of each WonTon. 

Bake at 400 degrees for about 8 to 10 minutes.  Watch them carefully because they will burn quickly.  Remove to a paper towel and continue with the next batch.

Play around with your favorite seasonings.  You can use Sea Salt and Dill for a Dill Cracker, etc.  Enjoy!

Thursday, June 16, 2016

Low Sugar Peanut Butter Cookies

I've been recently trying to reduce my sugar intake.  These cookies are pretty-darn good for a sugar-free cookie.

Low Sugar Peanut Butter Cookies

1cup peanut butter (chunk or smooth)
1 cup stevia sweetener (You can buy it in a bag)
1 Tsp. honey
1 tsp. vanilla
1 egg
2 Tbsp. flour

Mix all ingredients above.  Roll into balls and place on a cookie sheet, lined in parchment paper.  Use a fork to mash down the cookies and leave little lines in the top.  Bake at 350 degrees for about 12 minutes.

Serve and Enjoy!

Tuesday, June 14, 2016

Warm Red Potato Salad

Don't you just love those little red potatoes from the garden?  They make the best potato salad.  Try this one I am sure you will love it. 

Warm Red Potato Salad

10 small red potatoes - halved or quartered, but not peeled
1 stalk celery, sliced thinly
1/4 red onion, diced
1/4 cup sour cream
1 - 1 1/2 cups real mayonnaise
1 tsp. dill
1 Tbsp. sea salt
1 tsp. ground pepper
2 Tbsp. Ranch Dressing
4 to 6 Tbsp. evaporated milk

Boil potatoes just until they are getting fork tender.  Do not overcook them or your potato salad will be mushy. Drain and add celery and red onion. 

In a bowl, mix sour cream, mayonnaise, dill, sea salt, pepper and Ranch Dressing.  Add enough evaporated milk just to make it smooth, but not runny.  Pour over potatoes, onion and celery and lightly toss using a large spoon. 

Serve and Enjoy.....this is also great once it has been chilled for a cold potato salad.

Monday, June 13, 2016

Easy Chicken Tetrazini

This is one of my absolute...very favorite....yummiest recipes.  Can you tell I love it?  Well, I'm telling you that if you don't love it, I will be surprised.  You gotta try this one.

Easy Chicken Tetrazini

1 pkg. small, narrow egg noodles (kluski style)
3 chicken breasts, boneless, skinless
1 can of cream of chicken
1/4 cup of sour cream
1 Tbsp. ground pepper
1 Tbsp. salt + 1 tsp.
1 tsp. oregano
4 Tbsp. evaporated milk
2 Tbsp. butter + 2 Tbsp.
3 cups shredded Havarti - Dill cheese (or your favorite)

In skillet, melt 2 Tbsp. butter. Cut the chicken breasts into very small, strips and sauté them in the butter until done.  (about 10 to 12 minutes).  Meanwhile, bring 2 quarts of water with 1 tsp. of salt to a boil.  Add the narrow egg noodles.  Boil until noodles are done (about 8 to 10 minutes).  Drain

Place the noodles back in the pan and add the chicken, 1 can of cream of chicken, sour cream, pepper, 1 Tbsp. salt, 1 tsp. oregano, 4 Tbsp. evaporated milk and 2 Tbsp. butter.  Stir well to mix.  Should be creamy, but not runny.  (add more evaporated milk if required).  Place into a 9x9 baking dish sprayed with cooking spray.  Top with Havarti/Dill cheese and bake at 375 degrees just long enough to melt the cheese and for it to start browning slightly.  (I broil it for the last few minutes, but watch it carefully).  (about 15 to 20 minutes total)

Serve and Enjoy!

Friday, June 10, 2016

Lightly Breaded Ribeye Steaks

These lightly breaded Ribeyes are so tasty and a different take on the normal steak.  You will love them.

Lightly Breaded Ribeye Steaks

2 to 4 large Ribeye Steaks
2 Tbsp. real butter
2 Tbsp. olive oil
1 Tbsp. Worcestershire per steak
1 cup all-purpose flour
2 Tbsp. ground pepper
2 Tbsp. sea salt
1/2 tsp. sage

Mix flour, pepper, salt and sage in a bowl.  Melt 2 Tbsp. butter with 2 Tbsp. olive oil and brush it on your grill or pan.  Place the steaks on the grill and add 1 Tbsp. Worcestershire per steak. 

Over medium-low heat, cook for about 3 minutes on one side and then turn the steak.  Using your fingers, lightly sprinkle the flour mixture on top of the steak.  Turn the steaks over so the floured side is down.  Cook for an additional 2 to 3 minutes.  Using your fingers again, sprinkle the flour on this side of the steak.  Repeat at least twice on each side.  You are lightly breading the steaks as you turn them.

Cook to medium well and remove from heat.  Serve...enjoy!

Thursday, June 9, 2016

Biscuit CheeseSteak Bombs!

I recently saw someone on Facebook who had taken biscuits and made a pizza pocket out of it.  I thought, hmmmm I bet that would be spectacular as a here you go!  And yes, they are fantastic!

Biscuit CheeseSteak Bombs

1 can of Grands flaky biscuits
1 of round steak
1/4 green bell pepper
1/4 red onion
1 tsp. Oregano
1 tsp. sea salt
1 Tbsp. ground pepper
2 Tbsp. butter
1/4 cup of real mayonnaise (or ranch dressing)
6 slices of Provolone cheese

In a deep skillet, melt butter.  Very, very thinly slice the meat in about 1/2 " lengths.  Add to skillet.  Slice 1/4 bell pepper and /4 red onion  in very thin slices.  Add to the skillet.  Saute' for about 20 to 25 minutes.  You will need to add some water to it occasionally so that it does not burn.  During the last 5 to 10 minutes of cooking, let the water cook away.

Open the can of biscuits and separate each biscuit in half down the middle.  The flaky ones are very easy and you can do it with your fingers.  If not, use a sharp knife and cut then across lengthwise.  Roll out each biscuit half until it is very thin. 

Tear each piece of Provolone into 4 pieces.  Lay 2 pieces on the bottom biscuit, Top with about 1/2 tsp. of the mayonnaise.  Ladle about 1 1/2 heaping Tbsp. of the meat mixture on top of the cheese.  Add the other pieces of cheese on top of the meat and top with the other biscuit half.  Using your fingers, go around the two biscuit pieces and pinch all of the edges closed.  Be sure to close them all the way or they will pop open when baking.

Bake in a 350 degree pre-heated oven for about 12 to 15 minutes or until golden brown.

When you cut these open they are cheese and so very good!  Enjoy!

Tuesday, June 7, 2016

Shoestring Potatoes

Who doesn't love fries?  Most of us love those thin and crispy fries from restaurants.  Why not make them homemade at home?  Making your own fries are so easy.

Shoestring Potatoes

2 large long potatoes, peeled
Sea Salt or Seasoned Salt
Oil for frying

Peel potatoes (Yukon Gold are very good) and slice them as thinly as possible.  Drop them by handfuls into hot oil.  Be sure not to overcrowd the fryer so, fry them in bunches.

The key to great homemade fries is to make sure your oil is hot enough.  Bring the oil up to at least 375 degrees and don't drop the fries in until you are sure it is hot.  I usually test 1 fry first.

Fry for about 8 minutes per batch, more or less.  Turn them gently at least once and as soon as they start getting brown and crispy remove from the oil and drain on a paper towel.  If you like a crispier fry, you can drain them on a paper towel and then once the heat of the oil comes back up to temperature, drop them quickly in the oil again, just for a few minutes.  They will crisp up. 

Sprinkle with Sea Salt or Seasoned Salt as soon as they come out of the fryer.

If you like a really, really crispy fry, before frying, dip them in milk and then in some flour.  They will have a light and crispy breading on them.


Monday, June 6, 2016

Pan Fried Chicken Nuggets

My grandbabies love Chicken Nuggets, and if I am honest, so do I!  I generally make these and then cut them up and put them over a salad....but they are good just like this also with a little Yum Yum Sauce!  mmmm mmmm.

Pan Fried Chicken Nuggets

2 chicken breasts, boneless, skinless
2 cups flour
2 Tbsp. sea salt
2 Tbsp. ground pepper
1 tsp. basil
2 cups evaporated milk
Enough oil for frying

Cut chicken breasts into small bite-sized pieces.  In bowl 1, place flour, basil, salt and pepper.  In bowl 2 add the evaporated milk.  In a large skillet, add about 3 cups of canola or vegetable oil (or enough to not quite cover the chicken).  Bring to about 375 degrees.  To test, drop a bit of flour into the oil and it should sizzle right away.

Dip pieces into the flour first, then into the milk and then back into the flour mixture again.  Drop into the hot oil a few at a time.  Do not overcrowd the pan because you will need to turn them.  Turn once, cook on each side about 3 minutes and remove to a paper towel to drain.

Serve and Enjoy!

Friday, June 3, 2016

Fried Wonton Noodles

How many of us love to go to those Chinese restaurants, get some Egg Drop Soup and pile it full of those crispy noodles.  Well, those crispy noodles are just fried WonTons.  They are so easy to make....I love them with some Garlic Sea Salt sprinkled on them and to just eat them like a chip.

Fried Wonton Noodles

1 pkg. Wontons
oil for frying
Garlic Sea Salt in a grinder

Separate the Wontons and lay them out on a cutting board.  I never use the entire package because it makes a ton of noodles.  Using a knife or pizza cutter, cut the wontons into very thin strips (about 1/4" wide).  Once you have several cut, use your fingers to pick up and drop them so that they separate.  Almost, like you are tossing them. 

Bring enough oil to cover the wontons to about 350 degrees over medium heat.  You can test one wonton to make sure it is ready.  It will sizzle and immediately float to the top if the grease is hot enough.

Drop a small handful of wontons into the grease.  When they raise to the top, turn them once.  They will cool really quickly.  Remove and drain on a paper towel.  Sprinkle with Garlic Sea Salt. 


Thursday, June 2, 2016

Chicken Veggie Soup

I love this soup...well, as you all know, I love soup period!    But this soup has the veggies I need and the chicken I love. 

Chicken Veggie Soup

2 large chicken breasts, boneless/skinless
2 Tbsp. real butter
1 large carrot or 6 baby carrots, chopped
2 stalks celery, chopped
2 medium potatoes, peeled and diced into small squares
1/2 medium onion, finely diced
2 cans chicken broth or stock
water as needed

2 Tbsp. cornstarch beat into 1/4 cup water for thickening

Chop chicken breasts into very small pieces and sauté in a stock pot in the 2 Tbsp. of butter for about 5 minutes.  Add 2 cans chicken broth or stock, celery, carrots, potato and onion.  Boil for about 15 minutes or until the carrots and potatoes are tender.  If it starts to cook down and the liquid dissipates, you can add some water - 1 cup at a time.


Wednesday, June 1, 2016

Hasselback Potatoes

Hasselback Potatoes are simply a baked potato with a twist.  Give them a try, I'm sure you will love them.  Why are they named Hasselback?   No idea...but they are good!

Hasselback Potatoes

2 to 4 large baking potatoes
4 cloves of garlic sliced into very thin slices
1/2 stick real butter
2 Tbsp. sea salt
1 Tbsp. pepper

Melt butter, salt and pepper together.  Slice garlic into very very thin slices.  Place the potatoes on a solid surface and using a sharp knife, cut it into very thin slices, but don't cut all the way through.  You want to leave about 1/4 inch along the bottom in tact.  So, the potato will open up as the sections are spread out.

Between each section, place a piece of sliced garlic.  This not only helps hold them open, but flavors them.  Put each potato onto a piece of aluminum foil and drizzle the butter mixture over the top.  Using a brush coat the sides of the potato also with the butter.  Wrap the aluminum foil tightly around the potato.  Repeat for other potatoes.  Place potatoes into the oven on 400 degrees and bake for approximately 40 to 60 minutes (this will vary depending on the size of the potato.

Remove from oven and unwrap.  Check for doneness and if potato is done in the center then use the butter from the foil and drizzle over the top.  Serve and Enjoy!