Tag: Recipe

Sausage and Egg Breakfast Pizza Recipe

Egg Recipe #16

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Happy chickens= a lot of eggs= egg recipes for you!

Customized pizzas are the best kind of pizzas! Don’t forget to add your favorite toppings and ingredients like pepper varieties, mushrooms, tomatoes, extra meats and specialty cheeses to this great recipe!

Here is our basic sausage and egg breakfast pizza recipe.

Sausage and Egg Breakfast Pizza Recipe

~Preheat oven to 400 degrees.

~Cook in nonstick skillet or sprayed cast iron 10 inch, warm 8 oz. of brown and serve pork sausage. (We prefer links cut into 1/2 inch pieces, it works the best.) Links take 3-4 minutes to warm. Remove sausage from skillet & drain.

~ Whisk 6-8 beaten eggs into warm skillet. With spatula, gently fluff and lift small portions of cooked eggs from the bottom of the skillet. (As to not stir.) Cook additional 5 minutes. Eggs should be moist/ soft but thoroughly cooked through.

~Place 2 (8 ounce) ready- to -serve pizza crusts on ungreased cookie sheets.

~Between the two crusts divide eggs, cooked link slices and top with 1 cup of cheddar cheese on each pizza. *Don’t forget to add your favorite toppings.

~Bake 10-12 minutes or until cheese is melted.

This recipe is so simple, yet delicious. Take note, that this works on mini’s, “pop” biscuit pizzas, and also on pita breads. (Makes about 6). A great way to make single servings for students or individual kids breakfast pizzas.

Southwestern Egg Bake

Egg Recipe #15

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Happy chickens= a lot of eggs= egg recipes for you!

Brunch time must- try recipe! A great make- ahead meal that can be refrigerated up to a day in advanced, leave this dish simple with a bit of a twist to traditional bakes. Let’s begin:

Southwestern Egg Bake Recipe

~Preheat oven to 400 degrees.

~Mix 2 Cups of corn bread stuffing crumbs, 1 can of corn (drained), 1 can of chopped green chilies (undrained), 1/2 cup of sour cream and 1 egg. (Set aside 6 more for later.)

~Stir well. Place in grease/ sprayed 9 X13 baking sheet. Spread evenly across pan.

~With the back of a large spoon, make 6 indentations.

~Crack and place an egg into each indentation. (Uses 6 eggs.) Pierce the yolk of each egg with a fork.

~Bake uncovered 20-25 minutes or until the egg whites and yolks are firm, not runny.

~Next, sprinkle 1 Cup (or more if desired) of shredded Monterey Jack cheese over the stuffing mixture. Bake for 3 minutes more, until the cheese is melted.

~Serve with fresh salsa. NUM!

Happy Homemaking! Happy Baking!!!

Ultimate French Toast Recipe

Egg Recipe #10

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Happy chickens= a lot of eggs= egg recipes for you!

Ultimate French Toast Recipe

~In a round baking pan beat 6 eggs. Add 5 Tablespoons of whole milk. Blend with fork.

~Gently add a splash of vanilla extract and a couple drops of almond extract. Mix.

~Top off your batter with 1/2 tsp of cinnamon. (I only add 1/4 tsp of cinnamon, dip a few slices, then add 1/4 more as it dwindles down.)

With a sprayed hot griddle or cast iron pan with a splash of olive oil, dip slices of your favorite bread in the batter. Turn and do the same on the other side.

~Next, place on the hot griddle. Brown, then flip.

~Once both sides are brown, remove and do the same with the next batch. Serve HOT with fresh churned butter and local maple syrup from your local foods store or farmer. AMAZING!!! So good!

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Indeed there are many ways to make french toast; however this is my favorite because:

  1. You can substitute seasonings. My kids love the bakery apple pie seasoning, pumpkin pie seasoning and cardamom as well. Have fun & change it up. It is still delicious!!!
  2. Although we are fans of fresh churned butter and our fresh maple syrup most of all; we have also used a variety of toppings. Strawberries, blueberries, blackberries, thimbleberry syrup, honey, sprinkled powdered sugar, fruit whip, yogurt or cool whip are some of the few choices!!!
  3. Speaking of substitutes, how about the bread. Sliced hoagies are among my children’s favorites. The thick bread soaks in the small sliced, filling them with delicious flavor. Others include: french bread, sour dough (apple sour bread is AMAZING as french toast), cinnamon raisin or fruit breads work well too! (Even zucchini bread)

As you can see, with all these options, this is why we rank this recipe at the top of French toast recipes!

To improve overall taste, make with fresh brown eggs!!! Note that depending on the bread you select, this usually feeds 1 adult & 4 children. I do double the recipe if a thick heavy bread that will soak up a large amount of batter. Happy Homemaking!!!

Broccoli and Cheese Soup

~Saute 6 cloves of garlic (minced) in a cast iron frying pan or dutch oven for 1 minute.

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~Add 5 & 1/4 Cups of chicken broth. Heat on medium. As is begins to warm, add 1 & 1/2 cups of heavy cream & 6 cups of broccoli chunks. (I have diced mine small in a mandaline chopper for young children and add 2 cans of chopped carrots run through the mandaline chopper as well.) Heat. Bring to a boil slowly. Then reduce heat and simmer for 20 minutes. (Veggies should be soft and tender.)

~Once heated thoroughly, remove from heat. Continually stir and add 4-5 Cups of shredded cheddar cheese.

**These recipes are calculated for 10 children and 2 adults.

Overnight Apple Pie French Toast Recipe

Egg Recipe #7

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Happy chickens= a lot of eggs= egg recipes for you!

Overnight Apple Pie French Toast Recipe

THE NIGHT BEFORE

Plop ingredients in. Mix. Bake. Eat! A great recipe that kids love, no fuss kitchen mess, from fridge to oven early in the morning, ready and delicious in minutes.

~Start with 1 loaf of bread. (I use a dry sourdough usually on discount from a local baker.) Any bread will really work, you will need 16 oz of sliced bread. (If I usually have little ones too, so I cube the bread first.)

~Spray a 9 X 13 cake pan. Place bite size bread cubes on the bottom of the pan.

~Whisk 6 eggs, 1 & 1/2 cups of milk, 1/4 cup of sugar, 1 teaspoon vanilla extract, and 1 teaspoon of cinnamon. Stir. Pour mixture over the bread cubes. Cover with plastic wrap and place in refrigerator overnight.

I do the following in a Ziploc container so I do not do it in the morning:

~Start with 1 cup of flour and 1/2 cup of brown sugar.

~Gently stir and cut in a 1/2 cup of butter.

~Mix. Add 1 cup of quick cooking oats.

~Place in Ziploc container and set on counter for morning, along with 1 can of apple pie filling.

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IN THE MORNING

~Preheat oven to 350 degrees.

~Remove 9 X 13 pan from refrigerator. Top by spreading a large can of apple pie filling across the top of the bread mixture with a spatula.

~Next, stir oat/ crumble topping and sprinkle over top the apple pie mixture.

~Bake for 25 minutes.

Top with sprinkled powdered sugar, syrup or cool whip. Serve warm. Share. Eat. Enjoy! Happy Homemaking! Happy Baking!

DIY Salsa Verde (Sweet)

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Tamatillos are one of the favorite items to plant in our garden. I say one, because they are up there among the tomatoes, peppers, onions and eat before you get to the house fresh produce!

Many people consider staples to be only their rice, sugars, flours, etc. In our household, I believe ketchup and salsa are staples too. Salsa, pickles and applesauce take the majority of our canning shelf in quantity. One year we decided to branch out with some tomato experimenting of varieties, kinds, flavors and their relatives. Ground cherries and tomatillos were a hit! Unintentionally, the following year, we found they reseeded themselves and we had load of tomatillos, hence the search for a deliciously canned Salsa Verde. Here is a simple recipe that may be easily converted to your pantry canning section. Even better, it takes less that 10 minutes to make. This recipe is for either 1 (28oz) can of tomatillos OR about 20 freshly prepared tomatillos.

Tomatillo Salsa Verde

~1 (28oz) can of tomatillos OR **about 20 freshly prepared tomatillos

~3 Tablespoons of diced jalepenos ** 1-2 fresh from the garden (washed & seeded)

~1 medium bunch of cilantro

~ 1/2 to 2/3 Cup of Sugar (your preference)

Add all the items to your blender or food processor. (If you are adding canned items, drain the juice first). Blend until smooth. Add more peppers or sugar as desired to your taste buds.

Best with tortilla chips, tacos and your favorite Mexican dishes, AND fry bread. I store in mason jars in the refrigerator. However, it is not shelf stable as is, check your USDA canning guide (NIFA) for instructions.

Happy Homemaking! Enjoy!

*As with any recipe you can very finely dice your items if you do not have a blender or food chopper/ processor. (We actually prefer it this way.) You can also do what my children love to do… take a 1/2 cup of guacamole and add 3 large spoonfuls of the fresh Salsa Verde and use for toppings.

*A wonderful recipe for a quick dip or last minute gift idea. It is delicious as is, unique and healthy.

However, if you are not in a hurry, whether gifting or canning; consider roasting your tomatillos and jalapenos first for the best flavor. Also maybe add some garlic, onions and lime juice to flavor it up a bit. 🙂

DIY Homemade Taco Seasoning Mix

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Homemade Taco Seasoning Mix Recipe

When our family really started getting nitty gritty on our health from the foods we eat and watching different additives, I starting searching ways to fill my spice and seasoning racks (labeled mason jars) with loaded of fresh herbs, seasoning mixes and dehydrated goodness without all the preservatives! One seasoning mix that was a must in our home was taco seasoning. As you know there are so many varieties, so I wanted one I could use for any Mexican/ taco dish and just give it a little extra zing when needed. If I were to compare the “on market brands”, I would say this is closest to the McCormick brand.

Here is a smaller batch.

  • 2 Tablespoons Chili Powder
  • 2 teaspoons Paprika
  • 2 teaspoons Cumin
  • 1 teaspoon of Coriander
  • 1 teaspoon of Oregano
  • 1 teaspoon of Cayenne Pepper
  • 1 teaspoon of Garlic Powder
  • 1/2 teaspoon of Onion Powder
  • 2 teaspoons sea salt
  • 2 teaspoons of Black Pepper

Store in an air tight container. When you are ready to use your seasoning, simply add 2 Tablespoons of seasoning per 1 pound of burger, along with 1/2 Cup of water. Mix and bring to a boil. Simmer to coat the meat with seasoning.

As you can imagine, I do 5X this recipe for my spice rack jars. It’s wonderful to have on hand if your household tends to enjoy Mexican dishes. It is also wonderful if you dehydrate your own spices and/or buy bulk or fresh at your local market. It really does just make that amazing dish, even better!

Happy Cooking!

Tator Tot Hotdish

I don’t know about your house, but this classic go- to recipe is a hit in our home! Oddly enough, I just assumed everyone has heard of tator tot hotidish. Well, you know what assuming does…

One day my hubs was at work discussing classic meals that are always hits. Tator tot hot dish was one everyone participated in except a certain fellow, he and his wife had never heard of it before. I felt foolish. Customs in some homes are not the same in all home. Even though I already know that, we often forget how spoiled we are with some of our classic, comfort foods and hot-dishes no longer enjoyed around the world. Now hold on, if you already make Tator tot casserole, after the “classic” recipe, try some of the twists and delicious varieties you can make! Here goes our home recipe scaled down to a regular 9X13 cake or glass pan.

~First, brown 1 lb of burger of burger. Season with salt, pepper and a sprinkle of garlic powder. Brown, then crumble. A potato masher works great!

~Next spray your 9X13 pan. Evenly scatter your cooked & crumbled burger across the bottom of the pan.

~Open and drain (2) cans of mixed vegetables. (Frozen may be used as well.)~

~Then add 1 can of cream of mushroom soup (10.5 oz.)

~Fill your can up with milk and add into the pan as well.

~With a wooden spoon, gently stir around the creamy mixture and vegetables to make sure everything is coated.

~Finally top with tator tots and bake at 375 degrees for 35-40 minutes.

Now this is the plain Jane recipe, which is great might I add. However, try these 5 other burger varieties the next time you make this dish and see which is your favorite way to eat Tator tot casserole…

  1. Same as above, but prior to topping the dish with tator tots, top with (2-3) Cups of cheddar cheeses, then the tator tots.
  2. Start burger the same, but add 1/2 an onion and 2 cloves. Brown and place in pan as directed above. Then instead of mixed vegetables, try (2) cans of french style green beans and when you add the milk & cream of mushroom, be sure to add in 1 Tablespoon of Worcester sauce. Top with cheddar cheese, then tator tots. Bake as directed above.
  3. Brown 1&1/2 lbs of burger. Brown, drain & place in 9 X 13 pan. Next, in a large bowl combine 3-6 oz of precooked bacon, 16 oz of sour cream, 2 C. cheddar cheese, 1 can of cream of cheddar soup, and 32 oz pkg of Tator tots. Mix up and spread over the burger mixture. Cover and bake for about 45 minutes.
  4. Same as #2, but fry burger with fresh sliced morel mushrooms (or fresh replacement from the store). Omit Worcester sauce and replace the green beans with 2 cans of corn. (or fresh from the garden corn-**our favorite.) With a lot of cheddar cheese on top!
  5. Taco Tator tot casserole- brown beef with diced onion and cloves. Simmer and add your taco seasoning. While simmering, add 2 cans of corn, 1 can of black beans and one diced green pepper. Continue to simmer and ad 2/3 Cup of enchilada sauce and 1/3 Cup of water. Simmer until peppers begin to soften, then transfer to your 9 X 13 cake pan. Top with cheese and Tator tots. Bake as directed above. Then, remove from over and top again with cheese, salsa and enchilada sauce. Bake 10 more minutes. Remove from oven and place a handful of your favorite taco topping on: lettuce, tomatoes, black olives, etc.
  6. BONUS- Chili, Brown burger, onion & 1/2 green pepper. Brown and add: 1 packet of chili seasoning, 1 can of tomato sauce ( 8oz.) and 1 can of diced tomatoes (14oz). While it starts to cook, preheat oven to 425 degrees. Remove from heat, add 2 Tablespoons of sour cream and stir. Place in the 9 X 13 pan. Top with 2 cups of cheddar cheese. Top with Tator tots. Sprinkle with fresh chopped cilantro and bake for 25 minutes.

I hope this classic dish is a hit for you, your family, friends daycare, potluck dish or whatever, like it is for us. Until next time, happy baking and happy homemaking! Enjoy!!!

DIY Panera Bread Mac & Cheese Recipe

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Kids love mac and cheese. A quick go to recipe that matches Panera Bread Mac and Cheese, what else can you ask for?

Boil (1) pound of noodles. Any work, my children love shells or the airplane noodles from Meijers. Boil as directed on the package. Drain. Set aside.

In a large pot, melt 4 Tablespoons of butter. Add 1/4 Cup of flour. Stir and begin to brown the flour. Once it begins to color, whisk in 2 Cups of whole milk, 1 Cup of heavy cream, and 2 teaspoons of Dijon mustard. Heat. Stir continuously.

As the liquid warms, shredd 2 Cups of White Sharp Cheddar and 1 Cup of White American cheese. Add 1 teaspoon of kisher salt to your liquid mixture, stir and add cheeses to the warm liquid. Stir until melted. Once the creamy mixture smooths, immediately add your noodles. Remove from heat. Stir.

Serve hot. Enjoy! Happy Homemaking!

Kid friendly- Cheerio Treats

Kids love all things cereal. I love this recipe because it goes with the classic rice krispie bars idea, which I have yet to find a child that does not like rice krispie bars. These are just as big of a hit! Whether you are bringing a birthday treat, having a party, guests, a classroom treat or snack, or even a church function for the kids; they will love this recipe! BEST of all, you can make it fit your theme, season, holiday, birthday or special event. By changing the candies, using regular chips and sprinkles, it is so easy to personalize a simple treat!

Cheerios Treats

Grease a 13×9-inch pan.

Melt 3 tbsp. margarine in a large pan. Stir in one 10 1/2 oz. package of miniature marshmellows (6 cups) and 1/2 cup peanut butter and stir until melted and smooth.

Remove from heat.

Immediately stir in 5 cups Cheerios and 1 cup candy-coated milk chocolate candies. (The candy can be changed according to the season or holiday.)

Mix lightly until well coated.

You can do this 2 ways. 1)Press mixture into prepared pan. Cool, cut, and serve. OR 2) Drop like no bakes and let cool, then serve.

Share & enjoy!