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.
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