Sausage and Egg Dish

This dish can be made for breakfast obviously but also makes a lovely dinner alternative!! It's not a super complicated dish either and typically it's ingredients are ones that you have on hand!! Well.....ok maybe not the loaf of french bread......but there are many substitutions available!!

This is also a good pot luck dish or brunch dish!! It can serve a lot of people and you walk away full!! Not to mention it's super tasty. ;) It's very similar to the Sausage and Egg Minis I posted, just baked in a 13 x 9 instead of a cupcake tin!!

12 eggs, beaten
2 cups milk
1 tsp season salt
1 tsp ground mustard
1 small can of diced green chile's
1/2 loaf of french bread, cut into cubes (you can sub sandwich rolls, slices of bread, sourdough or no bread at all if you are following a low carb diet)
1 lb ground sausage, cooked
2cups grated cheese, (you can use cheddar, jack, pepper jack, colby, swiss or whatever kind you'd like)


Preheat oven to 400 and spray baking dish with pam cooking spray. Arrange bread in bottom of 13 x 9 baking dish and sprinkle cooked sausage over top of bread. Now sprinkle green chile's evenly over sausage and bread. In a large bowl crack eggs and beat with milk, salt and ground mustard. Pour over bread and sausage mixture pressing bread into eggs so that it soaks in. Sprinkle top with grated cheese and bake for 45 to 60 minutes until eggs are set in center.

You can literally substitute ANY ingredients with the sausage or add things like spinach or mushrooms or bell peppers. You can use ham intead of sausage or you can use bacon or all three. The possibilities are endless!! Be creative!!

Whole Wheat Banana Bread (Sugar Free)

Ok....just because I made it sugar free doesn't mean you have to too. I am just always searching for sugar free alternatives! :) Adding cinnamon to this bread really takes it to a new level!! Next time I make it I'm gonna add a crumbly oatmeal topping too cuz I just think it would make it even more perfect!!

I've ordered some almond flour so next time I make this I'm also going to use that instead of whole wheat!! Oh and another substitution I used was coconut oil.....oh man...can I just tell ya you get that subtle taste of coconut in there....and it is sooooo good!!

• 1/3 cup coconut oil, melted
• 1/2 cup honey, agave, sugar or xylitol (I used xylitol)
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup mashed bananas
• 1 3/4 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon, plus more to swirl on top
• 1 teaspoon baking soda
• 1/4 cup hot water

Directions

1. Preheat oven to 325 degrees
2. In a large bowl, beat oil and whatever sweetener you decide to use together.
3. Add eggs, and mix well.
4. Stir in bananas and vanilla, then stir in flour, salt and cinnamon.
5. Add baking soda to hot water, stir to mix, and then add to batter. This part is like a science experiment cuz it gets all fizzy and bubbly!!
6. Spread batter into a greased 9×5 inch loaf pan.
7. Sprinkle with cinnamon, and swirl with a toothpick for a pretty marbled effect.
8. Bake for 55 to 60 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean.
9. Cool on wire rack for 1/2 hour before slicing if you can wait that long.....I couldn't and sliced it after like 5 minutes. Oh well it was worth it!!

Kicked Up Cornbread

I have a confession.......I am addicted to cornbread!! I just love it. I love that it's sweet yet salty and moist and I love to spread butter on it when it's still steaming........excuse me for just a.......................................

Sorry about that....I'm back now.....I hope you can forgive me...but as I was typing I kept looking at the picture, then I glanced over on my counter...and well....there is this big piled high plate of cornbread...and I had to eat another piece. ;) But I'm all good now....I'm here for the rest of the post...I promise!!

So due to the fact that I do LOVE cornbread, I am always down to try a way to make it. This is definitely a keeper, and I recommend that you all try it, BECAUSE I SAID SO......THAT'S WHY!!! Oh...sorry....all of a sudden I could just hear one of my kids asking....."Wwwwwwhhhhhhhyyyyyyy" in that whiny sorta voice....moms out there you know the one!! ;)

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1/2 pound unsalted butter, at room temperature
• 3/4 cup sugar, scant
• 4 large eggs, at room temperature
• 1 1/2 cups cream style corn
• 1/2 cup (small can) crushed pineapple, drained well and squeezed
• 1 cup shredded jack or mild cheddar cheese
• 1 small can green chile's

Preparation

Preheat the oven to 325 degrees.  Butter and flour a 9″ square baking dish. 
Whisk together the flour, cornmeal, baking powder, salt and set aside.  In a mixer, cream the butter and sugar.  Add the eggs one at a time, beating well after each addition.  (The mixture may appear curdled at some point, and that is OK.)  Add the corn, pineapple, cheese, green chile's and mix to blend.  On low speed, add the dry ingredients and mix until blended.
Bake until a tester is clean and the cornbread is golden brown on top, about 40 min.  Serve warm.

Blueberry Lemon Scones

Soooo.....I've made these before......I just did some things different this time!! I just love scones and I love blueberries and....well anything with lemon flavor too!! So how could putting all three together be a bad thing....right?? I added a hint of nutmeg to these and it gave them a nice spice taste!!


Have you ever noticed that I try to match my font color to my food pics? Lol....kind of a random question....but it's true!! I like to color coordinate ok? :)


2 cups flour
1 T baking powder
1 tsp salt
1/3 cup sugar
1/4 tsp nutmeg
1 T lemon zest
2 T fresh lemon juice
1/4 cup butter
3/4 cup heavy cream
1 egg
1 cup blueberries (fresh or frozen)

Preheat oven to 400º F.

In a large bowl, sift together flour, baking powder, salt, sugar and nutmeg; mix thoroughly.  Cut in butter using 2 forks, a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix the cream, egg, lemon juice and zest together, and then add to the flour mixture. Mix just until partially incorporated, do no overwork the dough.

Toss the blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.  Pour sticky dough out onto a well floured surface.  Pat to a ¾ inch height and cut with a pizza cutter into desired triangles or squares.  Place on a non stick baking mat or a baking sheet sprayed lightly with cooking spray.  If desired, brush the tops of the scones with milk and sprinkle with raw sugar.

Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.

Lemon Glaze

1 1/2 cups powdered sugar

1 T lemon juice

1 T heavy cream

Stir together and spread on warm (but not hot) scones.

Whole Wheat Pita Bread

Don't these look delicious??? They taste delicious!! Someday there needs to be a computer with a button that you could push and it will pop out the food that you want to taste.  Wouldn't that be nice? Or TV's with smellovision?? Or when your watching FoodNetwork you could push a button on your remote and someone would deliver the food you want??

Wouldn't that just be swell?? Well I guess I should stop day dreaming now and get on with the story......or recipe.....:)

1 T yeast
2 T honey or agave
2 cups warm water
1 T salt
3 cups whole wheat flour
3 cups ap flour
Combine first 4 ingredients. Then mix flours together in a bowl. Add four of the six cups of flour to the liquid ingredients. Put the fifth cup of flour on a flat surface and knead the dough into that flour. Knead as much of the six cup as possible into the dough until medium stiff dough is formed. Put in oiled bowl in a warm place for one hour to let rise. Punch down and divide into 12 similar sized dough balls. Place on a lightly floured surface and cover and let rest for 10 minutes. Heat oven to 450. Flatten 2 doughs to 1/4" thick and place on a greased baking sheet on the bottom rack for 5-7 minutes. Then put them under the broiler until browned on top.

Alfredo Chicken Roll

Ahhhhhh.........Alfredo Chicken Roll.......brings back memories........it was many many years ago....the first Pampered Chef party I ever went to. The demonstrator made something similar, well the only similarities were the crescent rolls, chicken and garlic....lol. Anyways, I thought it was good, but I thought I could make something great!! So I came up with this, and......it WORKS!!

3 boneless skinless chicken breasts, chopped
1 cup marinated artichoke hearts, chopped
2 large cloves garlic, grated
3 green onions, chopped
6 mushrooms sliced
1/2 c grated Parmesan cheese
1/2 jar of Alfredo sauce
2 pkgs refrigerated crescent rolls

In a large frying pan cooked chopped chicken breasts. When almost done add in mushrooms and season mixture with salt and pepper. Add in remaining ingredients and stir until mixed well.

Open crescent rolls and separated each roll. On a round pizza pan or baking stone arrange crescent rolls to look like a 'sun' with the point part facing out of the pan and the wide edges over lapping each other on the pan. Press those wide edges together and flatten out to form a nice sized circular base for your chicken mixture. There should be an open center in the middle. Along the inner edge of the crescent roll sun, place your chicken mixture so it forms a circle as well. Now take the pointy edges of the dough and bring over the top of the chicken mixture to tuck into the center. Brush top with 1 beaten egg. Bake at 350 for 20-30 minutes, or until golden brown and crescent roll dough is cooked completely.