1 lb bulk sausage
3 eggs
3 cups milk
1.5 tsp dry mustard
salt & pepper to taste
10 slices white bread, cubed
1.5 cups shredded cheddar cheese
1. Brown and drain sausage; allow to cool. Preheat oven to 350. Beat eggs and milk together; stir in dry mustard.
2. Spread sausage in the bottom of a 9x13" baking dish. Arrange bread cubes over sausage. Pour egg mixture over sausage and bread. Top with cheese.
3. Bake 1 hour. Let stand 10 minutes before cutting.
Serves 6.
1 (12oz) block extra-sharp cheddar cheese, shredded
1 (28oz) can diced tomatoes, drained
1 tbsp Italian seasoning
1. In a microwave-safe bowl, combine all the ingredients.
2. Microwave in 45-second intervals, stirring after each, until the dip is warm and the cheese is only beginning to melt. Do not allow the dip to overheat, or the cheese will melt together in a stringy mess (which still tastes great!).
3. Serve with pita chips.
Makes 5 cups.
2.25 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup vegetable shortening
2 tbsp soft butter
1 cup sugar
1 large egg
1/3 cup sour cream
1 tsp vanilla extract
1 teaspoon grated lemon zest
colored sugar or edible glitter
1. Sift the flour, baking powder, baking soda, salt, and nutmeg into a large mixing bowl. In a separate bowl, using an electric mixer, cream the shortening and butter. Gradually mix in the sugar. Beat in the egg until blended, then the sour cream, vanilla extract, and lemon zest.
2. With a wooden spoon, stir the dry ingredients into the creamed mixture half at a time, until evenly mixed. Cover the dough with plastic wrap and refrigerate it for 30-60 minutes.
3. Shortly before baking heat the oven to 350. Lightly grease one or two large cookie sheets, or line them with parchment paper. Put the decorative sugar into small bowls.
4. With lightly floured hands, shape the dough into 1.5"-thick balls. Roll the balls in the colored sugar and place them on the prepared baking sheets spaced about 3 inches apart. Bake the cookies on the center oven rack for 15-18 minutes, until they're a light golden brown. Cool the cookies on the sheet for 2-3 minutes. Then use a spatula to transfer them to a wire rack to finish cooling.
Makes about 24 cookies.
1 cup butter (no substitutions), softened
1 cup powdered sugar
2 tbsp cocoa powder
1 tbsp ground cinnamon
2 cups all purpose flour
Powdered sugar
1. Preheat oven to 400.
2. Beat butter, powdered sugar, cocoa powder and cinnamon with electric mixer until light. Gradually add flour, mixing until just blended.
3. Shape dough into 1" balls. Place 1" apart on greased baking sheets. Bake for 8-10 minutes or until slightly browned. Transfer from baking sheets to wire racks; cool slightly. Roll in powdered sugar; cool completely on racks. Re-roll in powdered sugar.
Makes 4 dozen.
1 cup packed brown sugar
3/4 cup shortening
1/4 cup molasses
1 egg (let the egg sit in a warm, NOT HOT, water bath for about 10 minutes to remove the chill)
2.25 cups all-purpose flour
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
9 cups Corn, Rice, Wheat or Chocolate Chex cereal (or a combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1.5 cups powdered sugar
1. Measure cereal into a large bowl; set aside.
2. In a 1qt microwavable bowl, microwave chocolate chips, peanut butter and butter, uncovered, on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well-coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
Makes 18 1/2-cup servings.
1 package (6oz) Stove Top stuffing for chicken
1.5 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 package (14oz) frozen broccoli florets, thawed and drained
1 can (10-3/4oz) condensed cream of chicken soup
1/2 cup milk
1.5 cups shredded cheddar cheese
1. Heat oven to 400. Prepare stuffing as directed on package.
2. Combine chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with stuffing.
3. Bake 45 minutes or until chicken is done and casserole is heated through.
Serves 6.
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp coarse salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15oz) pumpkin puree
1. Preheat oven to 350. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
2. In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.
3. Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20-25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely before frosting with your favorite cream cheese frosting.
Makes 18-20 cupcakes.
**Fill liners 3/4 full, decrease temp to 325 after placing in oven, may need to increase bake time by 2-4 minutes.
1 (10.75oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1-1/3 cup French's French Fried Onions, divided
2 (14.5oz each) cans green beans, drained
1. Preheat oven to 350.
2. Mix soup with milk in 1.5-quart casserole dish until blended. Add pepper, green beans and 2/3 cup French Fried Onions. Stir lightly.
3. Bake for 30 minutes or until hot. Stir.
4. Top with remaining onions. Bake for 5 minutes.
Serves 6.
1 (6oz) bag baby spinach, rinsed, or 1 bunch (about 12oz) fresh spinach, stemmed and washed
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 lb fresh, ripe tomatoes, peeled, seeded and finely chopped
Salt and pepper
2 tbsp slivered basil
3/4 lb farfalle or fusilli
2 oz goat cheese, crumbled
1. Begin heating a large pot of water for the pasta. Wash the spinach, and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water and then squeeze dry. Coarsely chop and set aside.
2. Dry the pan, and heat over medium heat. Add the olive oil and the garlic. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the tomatoes. Turn up the heat to medium-high, and cook the tomatoes, stirring often, until they have cooked down to a fragrant sauce, 10 to 15 minutes. Season to taste with salt and pepper. Stir in the basil and spinach. Keep warm.
3. When the pasta water comes to a boil, salt generously and add the pasta. Cook until just al dente and firm to the bite. Add a ladleful of the pasta water to the pan with the tomatoes and spinach, then drain the pasta and toss immediately with the tomato-spinach mixture and the goat cheese, which should melt. Serve at once.
Serves 4.
2 cucumbers, thinly sliced
6 tbsp Miracle Whip
1/2 onion, chopped
2 tbsp milk
3 tbsp cider vinegar
1/4 tsp sugar
1/2 tsp salt
pepper to taste
1. In a large bowl, mix together Miracle Whip, milk, cider vinegar, sugar, salt and pepper.
2. Place cucumber and onion in the bowl and mix all ingredients well. Cover and place in refrigerator for at least two hours before serving.
Serves 6.
1/4 cup balsamic vinegar
2 tsp dark brown sugar, optional
1 tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil
1. Beat the vinegar in a bowl with the brown sugar, garlic, salt and pepper until sugar and salt dissolves.
2. Beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
3. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Makes 1 cup.
1.5 lbs lean ground beef
1 cup solid pack pumpkin
1 cans (15oz) light red kidney beans, drained and rinsed
1 medium onion, chopped
2 cans (15 oz each) chopped tomatoes
2 tbsp chili powder
1/4 tsp red pepper flakes
1 tbsp sugar
3/4 tsp salt
1 bay leaves
2 cloves chopped garlic.
sour cream and shredded cheese, optional
1. In a large pot, brown ground beef and drain off excess fat.
2. Add the remaining ingredients (except the cheese and sour cream), stir well, cover and simmer over low heat for 1 to 2 hours. Stir occasionally, tasting to adjust spices to preference. Water or tomato juice may be added gradually to thin to desired consistency.
3. Serve topped with sour cream and shredded cheese, if desired.
Serves 4.
2 medium zucchini squash
canola oil for frying
2 eggs
1/2 cup milk
1 cup flour
1 cup corn meal
1/2 tbsp seasoned salt
1/2 tbsp seasoned pepper
1. Cut zucchini into coins about 1/3" thick.
2. Beat the eggs and the milk together in a small, flat-bottomed bowl (that will be easy to dip the zucchini coins into and fully submerge them).
3. Cover a frying pan in about a quarter inch of oil. (Make sure your oil is meant for high temperatures. Something like canola oil or peanut oil is more appropriate. Do not use a low-temperature oil like olive oil.) Start it heating on medium-high heat.
4. While the pan is heating, mix flour, corn meal, seasoned pepper and seasoned salt in a shallow bowl.
5. The pan is ready when a small bit of flour thrown in sizzles and bubbles. Dip each zucchini coin in the egg and milk mixture until completely coated, then coat them in the flour mixture and drop them in the pan. Turn them partway through. They are done when both sides are golden brown. Set aside on a plate with some towels to soak up any extra oil.
Serves 4.
1 pkg (8oz) spaghetti, broken into pieces
1/4 cup butter
1/4 cup all purpose flour
3/4 tsp salt
1/4 tsp ground pepper
1 cup chicken broth
1 cup heavy cream
2 tbsp sherry
1 can (4.5oz) sliced mushrooms, drained
2 cups chopped cooked chicken
1/2 cup Parmesan cheese
1. Preheat oven to 350. Lightly grease a 9x13" baking dish. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook 8-10 minutes or until al dente; drain.
2. Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook, stirring until smooth. Remove from heat and gradually stir in chicken broth and cream. Return to heat and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms and chicken.
3. Pour mixture into the prepared baking dish and top with Parmesan. Bake 30 minutes until bubbly and lightly browned.
Serves 6.
3 medium cucumbers, peeled and thinly sliced
1/4 tsp salt
2 shallots, thinly sliced
1 tbsp white or balsamic vinegar
Dash pepper
1/4 cup sour cream
1. Combine all ingredients in a bowl, stirring gently to thoroughly combine. Cover and chill for at least 1 hour before serving.
Serves 4-6.
2 cups cooked ham, cubed
1/3 cup onion, finely chopped
1/3 cup butter
1/3 cup flour
3-3/4 cups milk
7-8 large potatoes, thinly sliced
2 tsp salt
1/4 tsp pepper
1. Preheat oven to 375. To make sauce, cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk. Cook, stirring, until thickened and bubbly. Cook, stirring, one minute more.
2. In a 2-quart casserole dish, place half of the ham and half of the potatoes. Cover with half the sauce. Repeat layers.
3. Bake, covered, for 45 minutes. Uncover and bake 45 minutes more or until potatoes are done.
Serves 6.
40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges
1. Preheat oven to 275.
2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.
3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.
4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.
Serves 6.
(from Lil Foot's Mommy)
1.5 cups (3oz) French's French Fried Onions
1.5 lbs fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tbsp coarse grain mustard
1. Preheat oven to 400. Crush french fried onions in plastic bag with hands.
2. Cook asparagus in boiling water for 3 minutes. Drain well.
3. Mix soup, milk, Parmesan cheese and mustard. Pour half the sauce into greased 1.5-quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.
4. Bake, uncovered, for 20 minutes or until hot. Top with crushed french fried onions. Bake 5 minutes until golden & crispy.
Serves 6-8.
2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust
1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.
2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.
Serves 8.
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