Thursday, April 22, 2010

Friday, November 13, 2009

Great Christmas Breakfast!

Who wants to cook on Christmas morning? Not me...though I sure do like to eat! This recipe is prepped the night before so it's ready for the oven the next morning.

This recipe was passed down from my's good I tell ya!

Breakfast Before
~serves 6-8

1 pound spicy pork sausage
6 eggs
2 cups milk
1 T. salt
1 tsp. dry mustard
2-3 slices white bread, cubed
1 cup grated sharp cheddar cheese

Saute sausage, drain.

Beat eggs with milk, salt, and mustard.

Layer the bread cubes, sausage, and cheese in a 9" x 13" baking dish.

Pour egg mixture on top, refrigerate overnight.

Bake @ 350 for 45 minutes.

Thursday, November 12, 2009

Apple Cider Donuts

I made these last weekend, and they are DELICIOUS. Don't be intimidated, they really are simple to make.

P.S. - If you don't have a donut cutter, just use a small circle cookie cutter and make donut "holes" kiddo liked them better than the whole donuts anyway :)

Wednesday, November 11, 2009

Leftover Turkey?

Probably not yet...but keep in mind that one can only eat so many turkey sandwiches after Thanksgiving, right? Give this easy Tetrazzini a try with your leftovers me, you'll like it!

Turkey Tetrazzini
~serves 8-10

1 (8oz) package spaghetti
1 cup minced celery
1/2 cup minced onion
1/4 cup butter
1 (8 oz) can sliced mushrooms, drained
3 cups chopped, cooked turkey (or more..up to you!)
2 cups water
2 (10 3/4 oz) cans cream of mushroom soup
1/2 cup grated sharp cheddar cheese

Cook spaghetti as directed; drain well.

Saute celery and onion in melted butter.

Remove from heat; drain juices, and add mushrooms and turkey.

Place half the spaghetti in a greased 4 quart casserole dish.

Spoon half the turkey vegetable mixture over spaghetti.

Add water.

Spread 1 can of soup over turkey.

Repeat for a layer of spaghetti, then a layer of turkey vegetable mixture.

Sprinkle top with cheese.

Bake @ 350 for 50 minutes.

Monday, November 9, 2009

Buffalo Chicken Dip

Spicy and delicious. A crowd pleaser, goes well with football!

Buffalo Chicken Dip
~serves several large men watching football

3 chicken breasts, baked with olive oil, salt & pepper, then diced
18 ounces cream cheese
1 cup Franks Buffalo Sauce
1 1/4 cups blue cheese dressing
8 ounces shredded cheddar

Mix all ingredients, then bake at 350 for 15 minutes.

Sunday, November 8, 2009

Cheddar Potato Chowder

Cheddar Potato Chowder
~serves 6

cooking spray
2 garlic cloves, minced
4 1/2 cups chicken broth
1 3/4 cups peeled, diced red potatoes (in a hurry? Use a bag of Ore-Ida Southern Style hash brown potatoes)
1/2 cup flour
2 cups milk
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Saute garlic in cooking spray coated pan.

Add broth and potatoes, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potatoes are tender.

Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup.

Cook over medium heat 15 minutes or until thick, stirring often.

Stir in cheese, salt and pepper.

To serve, top with some shredded cheddar and bacon bits. Enjoy!

Saturday, November 7, 2009

Kicking off the Holiday Season! Hot Crab Dip - yum!

It's no secret that I LOVE this time of the year. I love the food, visiting with friends and family, decorating, and did I mention the food!?

What better way to get excited for the holidays than sharing favorite recipes? I'll be posting a new recipe (or two) every day or so until Thanksgiving. Hope you enjoy them as much as I do! This one is always a HUGE hit at gatherings...

Hot Crab Dip
~ Charleston Receipts, Repeats

2 8-ounce packages cream cheese

1/2 cup milk

1/4 cup chopped green onions

1 1/2 tablespoons horseradish

2 teaspoons worcestershire sauce

dash white pepper

dash salt

12 ounces crabmeat

2 tablespoons white wine or sherry

Combine all ingredients except crabmeat and wine in top of double broiler.

Cook for 30 minutes.

Add crabmeat and wine/sherry and cook for 10 more minutes.

Serve with crackers or in pastry shells.