Sausage Egg Casserole (Brunch)

6 eggs
2 cups milk
2 slices day old bread - cubed
1 pound cooked drained and cooled sausage. (I use hot)
1 cup shredded cheddar cheese

Mix all ingredients together.
Let stand over night in refrigerator
Bake at 350 degrees for 40 minutes.

Super good and Super easy.

Blueberry Muffins via cake mix

 

I think I am back!!! I have to blog strictly using my phone but this is doable, I think!!

These were a huge success in our house!! and even better because I have gone into the lazy mode of baking and cooking. Sweet heart loved them so much that she pranced around singing while holding two muffins in hand "oh, I wish I were the muffin man!"

Can't you just smell them?? ...inhale deeply!

They were uber easy to make! They only changes I made were I used a yellow cake mix and I chose to use a few table spoons of flour to generously dust my blueberries. They were frozen and I knew the flour would prevent them from sinking to the BOTTOM, like the old titanic!

I found my recipe through pinterest and went to this blog! There were not many comments and usually I like to read all the comments so I can avoid any pit falls or alter accordingly!


BLUEBERRY MUFFINS

1 1/2 to 2 cups fresh blueberries (dusted with flour if frozen)

1 package of white cake mix (I used yellow)

1 package of instant vanilla pudding

 

4 eggs

1/2 cup oil

3/4 cup milk

1 teaspoon almond extract or vanilla (I loved the almond flavor)

BEAT everything all together (except for blueberries) until well blended and smooth around 3 minutes with an electric mixer, then fold in the blueberries at the end.

Fill muffin cups 3/4 full and bake 350 for 20 to 25 minutes. Bake at 350 until browned.

She also suggest adding a streusel topping by combining 1/2 flour, 1 teaspoon cinnamon, 1/4 cup brown sugar, 2 tablespoon softened butter and 1/4 cup chopped walnuts mixed all together evenly. Sprinkle a little on each muffin before baking. If you do try this recipe! Leave me a comment and pop on over to this blog and let her know how much you loved it also!

The editing software for my android isn't the best! But, I'm glad I can post now!!

Rainbow Waffles

We always have a great time for the holidays and I love to have fun and celebrate. We had many of our traditional St. Patty's traditions along with a few new ones. My children absolutely loved these and had a great time eating them. Their little pot of gold was sliced bananas! Way fun.

My recipe comes from Betty Crocker herself. It is my favorite go to, never fail nice and fluffy recipe!

WAFFLE RECIPE
Yields: 4 waffles com
INGREDIENTS
1 3/4 cups all purpose flour
1 TBL spoon baking powder
1/4 tsp salt
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites

In a mixing bowl combine flour, baking powder and salt.
In another bowl beat egg yolks slightly. Beat in milk and oil. Add egg yolk mixture to flour mixture all at once. Stir just til combined
but still slightly lumpy.

In a small bowl beat egg whites till stiff peaks. (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg whites. DO NOT OVER MIX!

Pour 1 to 1 1/4 cups batter onto waffle grid of preheated lightly greased waffle maker. Close lid, do not lift lid until done. use fork to lift out.

Using food coloring tint waffle batter in separate bowls or cups or for easy pouring use Wilton bags or Ziploc bags. Starting with red place in center of waffle grid and as each color out will need more batter. ROY G. BIV
Red
Orange
Yellow
Green
Blue
Indigo
Violet

Ann Trujillo's Cranberry Cake

What can I say? I have good friends who have good taste buds! Ann also likes recipes from Taste of Home and she recently brought this tart but sweet little number to a luncheon that we had! Holy Deliciousness!

This cake, is more like a bread! It is moist, it has craters of air pockets which lends it to be very airy and light! The cranberries make this not too sweet and just the perfect blend of goodness. It is the perfect treat to bring to a brunch or luncheon!

If you find that you need a little extra yumm to the dish, please add a dollup of fresh whipped topping and then sit back and swoon!

The original Recipe and credit goes to. Marilyn Paradis from Woodburn, Oregon.
Taste of Home
Yields- 15/20 servings
Prep time 15 min. Bake time 45 min

Ingredients
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

DirectionsIn a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes.
Add butter and extract; beat 2 minutes.
Gradually stir in flour just until combined.
Stir in cranberries and pecans. Spread in a greased 13-in. x 9-in. baking dish.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve with whipped cream if desired. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 229 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 79 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Cranberry Cake published in Taste of Home October/November 1996, p37

#1 NY Coffee Cake

Let me just tell you, if you put the word New York in front of any food item you better be prepared to "BRING IT" and this coffee cake does. It is absolutely all that AND a bag of chips! This recipe comes from the book Baked Explorations by Matt Lewis, Renato Poliafito. It costs about $16 and change.

These pictures do NOTHING for the pure satisfaction that your tastebuds will thank you for!

Seriously, this is a dense and moist perfect little coffee cake!

It is this delicious scrumptious crumb topping that makes it OOH so worth it!

Ingredients:

Coffee cake: Preheat oven to 350

• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) butter
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/4 cups sour cream
• 1 teaspoon vanilla extract

Butter or spray your pan with pam. Be sure to spray sides and bottom.

For the crumb topping:

• 2 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 cup firmly packed brown sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cinnamon
• 1 cup (2 sticks) melted butter

For the topping combine both sugars, salt, and cinnamon in a medium bowl.
Add the melted butter and combine well.
Fold in the flour until it is absorbed.
Spread onto a sheet of foil or parchment paper this will dry slightly as you make the cake.

Make the cake, sift the flour, baking powder, baking soda, and stir together in a medium bowl and set aside.
Cream the butter until it is well combined.
Scrape down the bowl and add the sugar. Beat until fluffy.
Add the eggs, one at a time, and beat until incorporated.
Scrape the bowl and mix again for 30 seconds.
 Add the sour cream and vanilla and beat just until incorporated.
Add the dry ingredients in three parts, scraping down the bowl before each addition, beaiting only until it is just incorporated.
Cake assemble, pour the batter in the prepared pan.
Scoop a handful of the topping and make a fist. The topping should hold together.
Break off in chunks and drop them over the cake.
Repeat to use all the topping. Remember, the topping layer will look very thick.

Bake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean.

Rotate the pan two times during the baking process.
Cool the entire pan on a wire rack for 30 minutes before serving.

Let cool slightly. I think it is the best when served just barely on the warm side! But, it is just as wonderful when completely cooled. I think I may have to make this again, just so I can give you a more accurate opinion.

Egg in the hole

I can not believe that I have not put this in my recipe blog! My children make these often and request it as well.! I first came to know these delights when I was a young child and my cousin Gina went to spend the week with her other grandmother. When she came back to visit our Grandmother she lamented about how her Grandmother M only made egg in the hole for her. Gma and I both did not know what these were and asked her to make them for us! I remember laughing vividly at how she was tortured to eat these but also remember dying to get home to make it myself. I have been hooked ever since and probably could eat them on a daily basis.

Egg in the hole

2 slices of bread

butter

2 eggs

1.  Take your slice of bread and butter it

2. Take a biscuit cutter or a cookie cutter in any shape and stamp out the middle of the bread, save that peice of bread for dipping

3. Heat your skillet or pan to medium heat and place your slice of bread butter side down on skillet

4. break your egg into the center of your slice of bread, allow to slightly cook, sprinkle salt and pepper on egg

5. When egg on the bottom of bread is firm, you can flip. (usually after a minute or so)

6. Deciding when to take your egg out of the skillet depends on how well or undercooked you want your middle. I like mine runny but not too runny! So, slightly firm.

7. When you flip your egg is when I add the extra peice of bread and toast that lightly.

8. Pull both the egg in the hole and the piece out and repeat for however many egg in the holes you need to make.

GHOSTLY Pancakes

I have always been a huge fan of chocolate chip pancakes and even more so chocolate chip waffles! Being Halloween we decided to make chocolate chip ghosts! YUM YUM GOOD!
Her pancakes look a bit better than mine but I am quite sure mine taste better. But, I do just adore gourmet mom! Check her out.

CORN FRITTERS

Again we had a lot of corn left over. I decided I would make corn fritters! These are really good! You could also add them to corn bread if you were going to have chille!

CORN FRITTERS
3 eggs, beaten
2 cups corn (you could mash these slightly)
1/2 tsp. pepper
1 1/4 c. flour, approx
2 tbsp. milk
1 tsp. baking powder
1 tbsp. melted butter
1/2 tsp. salt

Oil for deep frying

Mix together all ingredients EXCEPT add just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels.

I did not want to fry the fritters today! So, I chose to use your basic pancake recipe and I added 1 tsp more salt. They were good! Add a little butter and some syrup and you have a meal.