favorite recipes

Sounds good KD! My sister sent me a breakfast pizza recipe too. Let me see if I can get it here...

Easy enough...

Breakfast Pizza
1/2 lb. bulk sausage crumbled ( I use Bob Evans)
1 pkg. Pillsbury Cresent rolls
1 cup frozen loose pack hash browns....thawed
1 cup shredded cheddar
3 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
2 T. grated Parmesan cheese
Cook the sausage until brown, drain and set aside. Separate the dough into triangles, press together into a greased pizza pan or cookie sheet. Seal together and form a crust. Spoon sausage onto crust. Sprinkle on potatoes. Top with cheddar cheese. Set aside. Beat together eggs, milk, salt and pepper in a bowl. Pour over the pizza. Sprinkle on the parm cheese and then bake at 375 for 25-30 minutes.

That Sounds Yummy too, and easy!! Thanks Alot.

Is there a cardiologist on the board? Y'all are killing me with these delicious sounding recipes!!!

Low-Fat Overnight Breakfast Casserole

I developed this recipe from a ?high-fat? one. This is great for Thanksgiving morning when you want to serve something special, but don?t want a lot of calories.

7 slices bread
1 tablespoon margarine
1 package Canadian bacon, chopped
6 ounces low-fat cheddar cheese, grated
6 ?Egg Beaters?
1 ? cups low-fat milk
1 teaspoon salt
? teaspoon black pepper

Cut crusts off bread, and place on bottom of 9 X 13-inch casserole dish greased with margarine. Sprinkle bacon and cheese on top of bread. Combine eggs, milk, salt, and pepper, and pour on top. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Serves 8 at 175 calories per serving and 3 grams of fat.

Does anyone have a good breakfast casserole recipe they could recommend? Or something else special that you do for holiday mornings?

I make homemeade caramel rolls. Use your favorite sweet roll dough recipe. After it rises the first time, roll it out and spread with butter, sprinkle brown sugar, cinnamon, and pecans. Roll up and cut into slices. This is the best part... in your baking pan (13x9) pour 1 cup heavy whipping cream and about 1/2c brown sugar. Mix well and place sliced rolls in pan. You can also add pecans to this mixture as well. Bake according to yoru recipe directions. These are so GOOD!

Oops! Forgot to remind you to let that if it is yeast rolls, let the dough rise a second time before baking.

I make homemeade caramel rolls. Use your favorite sweet roll dough recipe. After it rises the first time, roll it out and spread with butter, sprinkle brown sugar, cinnamon, and pecans. Roll up and cut into slices. This is the best part... in your baking pan (13x9) pour 1 cup heavy whipping cream and about 1/2c brown sugar. Mix well and place sliced rolls in pan. You can also add pecans to this mixture as well. Bake according to yoru recipe directions. These are so GOOD!

Okay iwiwt....this sounds like HEAVEN in a baking pan! My head is spinning!

These recipes look so good. That sweet roll recipe will be tried at our house very soon (when we get back from our Thanksgiving trip). Happy Thanksgiving to all!

I want those cinnamon rolls...RIGHT NOW! I think that the turkey will not be the only one with the name BUTTERBALL after trying all these recipes!!!!

Cornbread and Andouille Dressing -- Emeril Lagassee

With this meal in itself, you want need anything other than a little Cranberry sauce to go with it. ;-)

Note, cook the cornbread a day prior and crumble it into small pieces to dry out.

I promised an Apricot Brandy pound cake recipe that should work for the sandcastle cake mold (on another thread). It's an easy recipe and it has never failed on me. Freezes well, too, so you can make it ahead of the party and defrost it when you want it (and then put some nice lemon glazed icing on it early enough in the day so it has time to drip down the sides and harden).

ELLA?S PEACH OR APRICOT BRANDY POUNDCAKE

Serves 12

1 cup butter
3 cups sugar
6 eggs
3 cups flour
? teaspoon baking soda
? teaspoon salt
1 cup sour cream
1 teaspoon rum extract
1 teaspoon orange extract
? teaspoon almond extract (I leave this out if I think there?s someone who may be allergic to nuts)
? teaspoon lemon extract
1 teaspoon vanilla extract
? cup apricot brandy

Heat oven to 325 degrees. Grease and lightly flour 10-inch tube pan. Set aside.

1. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking soda, and salt. Set aside.
3. In 32-ounce measuring cup, stir to blend sour cream, extracts, and brandy. Add brandy and sour cream mixture alternately to the sugar mixture until ingredients are blended.
4. Pour batter into prepared pan. Bake 70 minutes or until toothpick comes out clean when inserted in center. Remove cake from oven and let cool 5 minutes. Remove cake from pan and let cool on cake rack.

I usually divide the batter into two smaller tube pans and freeze them. One small cake is enough for 6 ? 8 people. I frost it with a lemon or orange glaze when I take it out of the freezer.

I got this recipe from Dr. Ella Bell who now writes the Essence Magazine column called "Working Smart" in which she answers questions about professional life. Ella was on my dissertation committee and I was supposed to be writing my dissertation and instead decided to get recipes from all my professors and my friends and family and make a cook book. But I finished school anyway and have this enduringly wonderful cake recipe and now a new sandcastle cake pan thanks to Mermaid! I have no doubt, Ella would be very pleased that I'm sharing this recipe here. She's wonderful.

YYYYUUUUMMMMM!!!! Thanks Paula.

This is my favorite overnight breakfast dish for houseguests. You put it together the night before (very easy) and just pop it into the oven straight from the fridge the next morning. The toast absorbs the milk/egg mixture overnight. I make the orange syrup several days in advance and keep it in the fridge. You can also give this a shot of rum or bourbon for some kick! (You really do have to cook the toast for 40 minutes, though.)

We like this served with rosemary bacon twists. You cook bacon in the oven or microwave oven until it is limp, then dredge the bacon strips in a brown sugar and rosemary mixture while it's still a little greasy. Curl the bacon and spear it with a toothpick and continue cooking in the oven or microwave until it's crispy. I like to use the microwave for bacon, because the paper towel absorbs more of the grease. Remove the toothpick before serving and the bacon retains its curl.

We had the bacon and French toast with a cranberry banana fruit smoothie for breakfast on Christmas morning at Conch Out. Had hot chocolate with candycane swizzle sticks as the toast cooked and while opening gifts. Santa was happy and so was Butter, because his breakfast was swaddled in the bacon napkin before it was served!

FLUFFY FRENCH TOAST WITH ORANGE SYRUP

2 cups half-and-half *
6 eggs
l loaf rich egg bread or day-old French bread, sliced
Dash each of cinammon and nutmeg

* During the holiday season, when prepared eggnogs are available, you can save time by using the prepared nog or lite nog from the grocery dairy case. I don't think it's quite as good and doesn't absorb quite as well, but is acceptable.

Beat half-and-half, eggs and spices together. Trim all crusts from bread and slice one inch thick. Arrange slices close together in a buttered rectangular casserole dish and top with the milk/egg mixture. Cover and refrigerate for several hours or, better yet, overnight. Preheat oven to 400 degrees and bake for 40 minutes. Serve with orange syrup, which you can reheat on the stove or in the microwave. Serves 6 to 8.

ORANGE SYRUP

1/2 cup sugar
1/4 teaspoon sugar
1 Tbps. cornstarch
1/2 cup freshly-squeezed orange juice
1 tsp. orange rind, grated
1 Tbsp. lemon juice
2 Tbsp. butter

Combine sugar, salt and cornstarch and add 3/4 cup hot water gradually. Bring to a boil over medium-high heat and cook until thickened, stirring constantly. Simmer a few minutes. Add remaining ingredients. Thin with additional orange juice, if necessary. Serve warm. Can be made several days ahead and kept refrigerated. Heat on stovetop or in microwave before serving. Serves 6 to 8.

Bon appetit!

Great recipes...keep sharing :clap_1:

Great recipe, Donna. Thanks! I love things I can make ahead. Makes the morning nicer for the cook.

Kurt.... are you a closet chef? The recipes are great! all of you!! :funn:

Kurt is a great chef...it runs in the family!!!

CJ's Festive Olive Cheese Nutballs

2 pkgs cream cheese
8 oz jar green olives
4 oz can black olives
green onions or chives chopped, a handful
1-2 tbsp olive juice
1 cup pecans

Chop olives, onions or chives and combine w/cream cheese and olive juice. (or put it all in a food processor and process until ingredients are well blended and olives are slightly chopped)

roll mixture into small balls. Process pecans in food processor and roll balls in chopped pecans. Refrigerate until balls are firm. Serve w/crackers or just eat them whole.

I'll have to try that, recipe, Spicesea1 (clever name by the way).

Yumm on the recipe...it sounds like an olive crostini I make. Cannot wait to to try it!

Great recipes...keep sharing :clap_1:

Here's a great pasta salad recipe that I make each year to bring with us when we come to Sowal. It makes a large batch, and lasts a while. It's great to have with a sandwich after coming in from the beach. I cook like my grandma, which means there will not be much precise measurement, but if you cook and live in the South, you'll know what I mean:

SoWal Pasta Salad
1 1/2 bags corkscrew pasta, boiled till al dente, drained, then rinsed with cold water
1 can sliced black olives (the little can)
3 roma tomatos, diced
1 bunch (more or less) green onions, thinly sliced
1 cup (ish) grated parmesan Cheese
Salt and pepper, as much as you think
Cavender's Greek Season, not as much as you think(it's got lots of sodium and a little goes a long way)
1 bottle Caesar Dressing (I use Kraft Light Done Right)

Mix all ingredients together, with caesar dressing last. Refrigerate till ready to serve. Big Hint -Don't overdue the caesar dressing at first; after the pasta sits in the frig for awhile, it soaks up the dressing somewhat, which is yummy, but also means your pasta salad gets a little dry and will need more caesar dressing with each serving. I get the bottle out each time I serve it and just add some dressing and stir it up.

It's always yummy!

M

Here's a recipe from the latest Chelco (power company) newsletter. I substituted fresh crab for chicken, since our Dungeness is still in season. It is quite good.

BAKED CRAB DIP

1 lb. fresh lump crabmeat (the original used 2 cups of chicken white meat)
2 8-oz. packages of cream cheese
1 cup of bleu cheese dressing
Dash of Tobasco or other favorite hot sauce
Sharp cheddar cheese (shredded) for topping

Drain the crab and heat in a pan with the hot sauce. Add the cream cheese and stir until melted. Turn off the heat and add bleu cheese dressing. Mix well. Pour the mixture into a baking dish and top with the shreded cheddar cheese. Bake in a pre-heated 350-degree oven for about 30 minutes. Serve with celery sticks, crackers, or tortilla chips. We also use bagel chips.

from Epicurious.com--Bacon, Zucchini, and Gruyere Quiche

Just made this- very yummy! Added shallots and extra gruyere


http://www.epicurious.com/recipes/find/results?search=bacon+zucchini+quiche


And truly, the diet starts tomorrow!

That sandcastle cake pan that Mermaid recommended (and that I bought online for about $45 plus shipping!) is on sale at Linens N Things for $29 according to our Sunday advertising today. May have to get another one for the cottages.

Trust me, this is really good. It's a recipe created by my daughter, and I tried it for the first time tonight.

Chicken Tacos (Serves 4-6)
1.5 pounds boneless chicken breasts
1 tablespoon EVOO
1 red bell pepper, sliced into strips
1 onion, coarsely chopped
1 poblano pepper, minced
1 lime, juiced with peel reserved
3 cloves of garlic, crushed and coarsely chopped
1 can of stewed "Mexican" tomatoes with chiles
1 package of Old El Paso Low Sodium Taco Seasoning
Garlic salt, to taste
Crushed red pepper flakes, to taste
Crispy taco shells or soft tortillas (your choice, prepared according to package directions)
Your favorite taco toppings ( shredded lettuce, tomatoes, shredded Monterrey jack, sour cream)
Black beans
Your favorite store-brand salsa
Rice

Boil chicken for 20 minutes and shred when cooked. Heat the taco shells and/or tortillas. Warm black beans and add salsa to taste. Cook the rice according to package directions.

In the meantime, heat the EVOO in a pan, and add the red bell pepper, onion, poblano, lime juice and peel, and garlic. After this cooks to the point of caramelization, add the can of tomatoes. When the chicken is done, shred it and add it to the pan, as well as the taco seasoning with 2/3 cup water, and cook until most of the liquid evaporates.

This is really good - I kid you not!

I just made the most awesome dinner! YUMMMMMY!

Chipotle-Lime Grilled Chicken
(modified from a recipe in Gourmet Magazine, June 2006 - really easy!)

Serves 6

? cup fresh lime juice
? cup olive oil
2? tablespoons chipotle Tabasco (THIS STUFF IS AWESOME)
? teaspoon salt
2 pounds skinless boneless chicken breasts
2 teaspoons mild honey

Combine lime juice, olive oil, Tabasco, and salt. Put the chicken in a large sealable bag with 1/3 cup of the marinade, forcing the air out of the bag, for at least fifteen minutes. Grill the chicken. In the meantime stir the honey into the remaining marinade until dissolved to make sauce. If chicken appears dry while cooking, brush with the marinade.

Serve chicken drizzled with the remaining sauce. If you happen to have cilantro for a garnish, all the better!

Menu suggestions:
Serve with Tomato-Cucumber Salad (recipe below) and risotto (recipe on the Arborio rice box - you'll need a sous chef willing to stir for 30 minutes - just keep him/her supplied with adult beverages and snacks and he/she will be fine ).

Our Version of Eatzi?s Tomato-Cucumber Salad
2 large tomatoes, cut into bite-sized chunks
2 cucumbers, peeled and cut into bite-sized chunks
3 tablespoons red wine vinegar
1 small red onion, thinly sliced
1 teaspoon kosher salt (or to taste)
? teaspoon freshly ground pepper (or to taste)
? cup extra-virgin olive oil
1 cup dill, torn (or for a variation, 1 cup basil, slivered)

Combine the above.