Breakfast Bowl Recipe

Breakfast Bowl Recipe

Breakfast Bowl Recipe

Ingredients
  • 1 Dozen Eggs
  • 1 lb. Ground Breakfast Sausage, or 1 lb. Bacon, or 24 Sausage Links
  • 1-32 oz. Bag Frozen Southern Style (diced) Hash browns
  • 2 Cup Shredded Cheddar Cheese
  • 4 Tbsp. Vegetable Oil
  • 1 Tbsp. Olive Oil
  • ¼ Cup Milk
  • Spray Oil
Instructions
Prep Instructions:
  1. Preheat oven to 450 degrees
  2. Lightly coat 2 13×9 pans, or a very large cookie sheet, with cooking spray
  3. If using 2 13×9 pans, divide the potatoes evenly between the 2, or spread out onto large cookie
  4. sheet. They should be one layer of potatoes. If there are too many in the pan they won’t crisp
  5. evenly.
  6. Evenly pour 4 Tablespoons of vegetable oil over the potatoes.
  7. Bake potatoes for 15 minutes. Turn and bake for another 7 minutes. Check the potatoes, are
  8. they crispy on all sides? If not, stir them around and continue to cook at 5 minute intervals until
  9. crispy and deep golden brown. Once done, divide evenly into bowls.
While Potatoes Bake:
  1. Heat a large nonstick skillet over medium high heat.
  2. Crumble sausage* into pan and cook until golden brown and cooked through, about 10
  3. minutes.
  4. Drain sausage on a paper towel before dividing into bowls evenly.
  5. Wipe the grease out of the pan and use it for scrambling your eggs.
Eggs:
  1. In a Medium sized bowl whisk together eggs and ¼ Cup of milk until well blended.
  2. Return pan used to cook sausage to stove top over medium heat. Add 1 Tbsp. of olive oil.
  3. Pour eggs into pan, and immediately start scrapping and mixing the eggs in the pan for a good 20 seconds. (This will help you achieve a very fluffy scrambled egg)
  4. Let cook 30 seconds more, and continue to scrap and turn eggs. Just enough to ensure that they don’t brown on the bottom.
  5. Cook your eggs until they are done, but not dry. Divide evenly among bowls.
To Finish Bowls:
  1. Once the potatoes, sausage, and eggs are divided into your 12 bowls. Give each bowl one turn
  2. with a spoon to lightly mix those ingredients together.
  3. Top each bowl with about 2 Tbsp. shredded cheddar cheese.
  4. Cover each bowl with Press ‘n’ Seal, making sure to press the plastic wrap lightly down around
  5. the food to get any air out before sealing the plastic wrap around the bowls edges.
  6. Freeze
To Heat & Eat:
  1. Remove bowl from freezer and remove the plastic wrap. Heat in the microwave for 1 ½ minutes, or at 30 second intervals until heated through.
  2. Enjoy!

Old Fashioned Strawberry Jam Recipe

Old Fashioned Strawberry Jam Recipe

Old Fashioned Strawberry Jam Recipe

Ingredients
  • 2 quarts strawberries
  • 5 heaping cups sugar
  • ½ cup lemon juice
Instructions
  1. Wash strawberries and remove the stems.
  2. Chop, mash or puree strawberries and stir in the sugar. Let sit for 2 hours.
  3. Add strawberry mixture to a large pot and cook slow over medium heat until it boils, stirring often. Then turn up the heat to med-high and boil fast for 5 more minutes.
  4. Add in lemon juice and stir. Boil 5 minutes longer.
  5. Pour jam into clean jars and add lids. Place in a hot water bath canner and boil for 10 minutes. Remove from water and let cool to room temperature. Store in a cool dry place for up to 1 year.

Make Ahead Egg Nog French Toast Recipe

Make Ahead Egg Nog French Toast Recipe

Make Ahead Egg Nog French Toast Recipe

Ingredients
  • 1 loaf french bread
  • 6 eggs
  • 1¼ cup eggnog
  • 1¼ cup half and half
  • ⅓ cup brown sugar
  • 2 tbsp vanilla

.TOPPING

  • ½ cup flour
  • ½ cup packed brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 1 stick cold butter, cut into pieces
Instructions
  1. Grease a 9×13 pan with butter. Cut bread into bite sized squares and place evenly in pan.
  2. In a bowl mix eggs, eggnog, half and half, brown sugar and vanilla with a whisk until well blended. Pour evenly over the bread.
  3. Cover tightly and store in the fridge for several hours, or overnight.
  4. In a separate bowl mix together the flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the butter with a pastry blender until he mixture looks all crumbly. Place in a ziploc bag and place in the fridge.
  5. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like.)

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

Vegetable Lasagna Recipe

Ingredients
  • 12 lasagna noodles, boiled and drained
  • ¼ cup basil pesto sauce
  • 8 ounces mozzarella cheese
Marinara sauce layer
  • 3 – 15 oz cans tomato sauce
  • 1½ Tbsp dried basil
  • ½ Tbsp dried oregano
  • 1 tsp sugar
  • 1-2 tsp black pepper
  • ½ tsp salt (optional depending on sodium content of tomato sauce and your taste)
  • Any sauteed veggies (I used 1 small sliced yellow squash, 1 cup mushrooms, and 1 cup diced tomatoes)
  • 2 cups sauteed spinach, drained & chopped
Ricotta layer
  • 15 ounces Ricotta or Cottage Cheese
  • 1 cup grated Parmesan cheese
  • 2 tablespoons dried parsley
Bread Crumb Topping
  • 2 Tbsp melted butter
  • 1 Tbsp Parmesan cheese
  • 1 Tbsp dried parsley
  • 1 cup dried bread crumbs
Instructions
  1. Follow directions on pasta box to boil 12 lasagna noodles. Drain and let noodles sit in a cool water bath until ready to begin layering.
Marinara sauce layer
  1. Add all ingredients to a large saucepan. Heat over medium heat until it starts to simmer. Reduce heat and simmer for 10 minutes. Add salt and paper to taste.
Ricotta layer
  1. Combine all ingredients in a medium bowl, mixing until incorporated.
Bread Crumb Topping
  1. Combine all ingredients in a small bowl, mixing with a fork or your fingers until incorporated.
  2. Preheat oven to 350 degrees F.
  3. Using a 9×13 pan, start your layering. Begin by spreading about ½ cup of marinara sauce on bottom of pan. Add a layer of 3 noodles, laid side by side. Then, add ½ of remaining marinara sauce. Sprinkle on ⅓ mozzarella cheese, then dot ⅓ of ricotta layer all over. Layer 3 more noodles, and brush all the pesto on top of them. Sprinkle on another ⅓ mozzarella, and repeat dotting ⅓ ricotta. Layer 3 more noodles, the remaining marinara, mozzarella, and ricotta dots. Layer on the last 3 noodles, and top it all off with the bread crumb topping.
  4. Cover lasagna with aluminum foil and bake for 30 minutes. Remove foil and bake another 30 minutes until the cheese is brown and bubbling and beautiful.

Easy Freezer Strawberry Sorbet Recipe

Easy Freezer Strawberry Sorbet Recipe

Easy Freezer Strawberry Sorbet Recipe

Ingredients
  • 2 lbs. Fresh Strawberries
  • ¾ c. Sugar
  • 2 c. Water
Instructions
  1. Wash the strawberries and lay on paper towels to dry.
  2. Hull all of the strawberries.
  3. Slice up 1 lb. of strawberries in large chunks and place on a baking sheet. Put them in the freezer for a few hours or until frozen.
  4. Place the remaining 1 lb. of strawberries in a med. sauce pan with the sugar and water.
  5. Simmer over med. heat for 30 minutes, stirring occasionally.
  6. Remove pan from heat and let cool completely.
  7. Add frozen strawberries and cooled strawberry mixture into a blender and blend on high 3-4 minutes, until creamy.
  8. Pour into a freezer safe container and freeze overnight.

7 Layer Dutch Oven Country Breakfast Recipe

7 Layer Dutch Oven Country Breakfast Recipe

7 Layer Dutch Oven Country Breakfast Recipe

Ingredients
  • Ground Sausage – 2 small packages
  • Frozen Shredded potatoes
  • One dozen eggs
  • 2 Cups shredded cheddar cheese
  • 1 can biscuit dough, or homemade biscuit mix
  • salt and pepper to taste
Instructions
  1. While the coals are heating up place the dutch oven over then and cook the sausage until browned. Remove from heat and pour the package of hashbrowns over it. Then crack the 12 eggs over the potato layer as evenly as possible. Sprinkle the cheddar cheese as the next layer. Then place the biscuits all over the cheese or homemade biscuit mix. Cover the dutch oven and then add coals on the top and bottom of dutch oven. Allow to cook for 45 minutes. Serve.

Bojangles Cinnamon Biscuits Recipe

Bojangles Cinnamon Biscuits Recipe

Bojangles Cinnamon Biscuits Recipe

Ingredients

Cinnamon Filling
  • 1/2 cup brown sugar, lightly packed
  • 1 tbsp ground cinnamon
  • 3 tbsp flour
  • 2 tbsp butter, melted
Biscuits
  • 2 cups self rising flour
  • 2 tsp baking powder
  • 2 tsp powdered sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup salted butter, very cold, cubed*
  • 1/4 cup butter flavored shortening, very cold, cubed
  • 3/4 cup plus 2 tbsp buttermilk
Vanilla Glaze
  • 3/4 cup powdered sugar
  • 1-2 tbsp milk

Instructions

1. Preheat oven to 450 degrees.
2. Make cinnamon filling by combining brown sugar, cinnamon, flour and melted butter. Set aside.
3. In a separate medium-size bowl, combine flour, baking powder, powdered sugar and cinnamon.
4. Use a pastry cutter to cut 1/4 cup butter and shortening into the flour mixture. Your butter and shortening should be cold enough to stay in pieces and not blend into the flour. You want to have little bits of butter and shortening throughout.
5. Make a hole in the center of your flour mixture, then pour in the buttermilk.
6. Use a wooden spoon to carefully fold the ingredients together until just combined. Dough will be sticky.
7. Knead the dough 2-3 times on a lightly floured surface. Do no over knead. You should still see bits of butter and shortening and dough should be coarsely combined, not smooth. Spread the dough out to desired thickness. I was about to get 4 biscuits from the first round of cutting.
8. Use a sharp biscuit cutter to cut out biscuits. Do not use a spinning motion to cut biscuits. Press down, then lift up. You’ll have more dough that you can cut a couple more biscuits from, but be careful not to over knead it when re-spreading it.
9. Place biscuits on an unlined baking sheet, preferably lighter in color.
10. Make a little dent in the center of the biscuits. Add about 1 tablespoon of cinnamon filling to the hole.
11. Bake for about 12 minutes, or until lightly brown on the lights and edges.
12. Remove biscuits from oven, then brush with remaining 1/4 cup of butter, melted.
13. Remove biscuits to a plate to cool and top with vanilla glaze.

 

Apple Cinnamon Skillet Blondie Recipe

Apple Cinnamon Skillet Blondie Recipe

Apple Cinnamon Skillet Blondie Recipe

Ingredients

Apple Blondie
  • 6 tbsp salted butter
  • 3/4 cup brown sugar
  • 1 1/2 tsp vanilla extract
  • 1 egg
  • 3/4 cup flour
  • 1/4 tsp cinnamon
  • 1/2 tsp apple pie spice
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1/2 apple, chopped
Apple Topping
  • 1/2 apple, chopped
  • 1/2 tsp cinnamon
  • 1 tbsp brown sugar
  • ice cream, optional
  • caramel sauce, optional

Instructions

1. Preheat oven to 350 degrees.
2. Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
3. Add brown sugar and whisk to combine.
4. Add the vanilla extract and egg and whisk until incorporated
5. In another bowl, combine dry ingredients.
6. Slowly add dry ingredients to wet ingredients until combined.
7. Fold in chopped apples.
8. Pour blondie batter into an 8 inch skillet.
9. Combine chopped apples, cinnamon and brown sugar for apple topping and add to a small, oven safe dish like a ramekin.
10. Add blondie and ramekin to oven and bake blondie for about 35-40 minutes, removing ramekin about halfway through, or when apples look cooked.
9. Allow blondie to cool for about 30 minutes (it will continue to cook a little as it cools), then top with cinnamon apples, ice cream and caramel sauce.

 

Strawberry Oatmeal Smoothies Recipe

Strawberry Oatmeal Smoothies Recipe

Strawberry Oatmeal Smoothies Recipe

Ingredients
  • The Night Before:
  • ½ Cup Regular Oatmeal
  • ½ Cup Greek Yogurt
Mix together in a bowl, cover and let rest in the refrigerator overnight.
  • 16 oz. Frozen Strawberries
  • 1 Cup Milk (whatever kind you prefer, almond milk works great)
  • Ice (enough to reach the 1½ cup line in the blender)
  • 1 Cup Water
  • 1 Scoop Protein Powder (whatever flavor you like) or 1 banana
Instructions
  1. If you didn’t let your oatmeal sit overnight, that’s okay, you can go ahead with the recipe as follows: In your blender add yogurt, oatmeal, ice, strawberries, protein powder (or banana), milk and water.
  2. Blend until creamy and thick.
  3. Serve with a wide straw. Enjoy!

Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Ingredients
  • 1 Whole Chicken, cut into pieces (10 drumsticks or 8 thighs, skin on and bone in, works well, too)
  • ¾ Cup Soy Sauce
  • ½ Cup Rice Vinegar
  • ¼ Cup Apple Cider Vinegar
  • 3 Whole, Dried Bay Leaves
  • 1-2 teaspoons Fresh Ground, Black Pepper, to taste
  • 3 Cloves Garlic, crushed and finely minced
  • ½ teaspoon Dried Minced Onion
  • 1 ½ Tablespoons Peanut Oil (Vegetable Oil is just fine)
  • 1 ¼ Cup Water
  • 1 lb. Bag of Frozen Pineapple (If you have a nice and ripe fresh pineapple, cut it up into bite sized pieces and then set on cookie sheet and flash freeze before putting into a freezer bag)
Instructions
To Freeze:
  1. In a 1 Gallon Freezer bag combine Soy Sauce, Vinegars, Bay Leaves, Black Pepper, Garlic, Dried Minced Onion, Oil, and Water. Seal bag, and shake it up.
  2. Open the bag and place you cut up chicken pieces inside. Pushing all the air out should allow the sauce to completely cover the chicken. If not, add a little more water until just covered when sealed.
  3. Freeze along side the bag of pineapple .
To Thaw:
  1. Set frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl (leave them in their separate bags) in the fridge the night before you want to cook this meal.
To Cook:
  1. In a lidded pan; over high heat bring the chicken and the adobo sauce to a boil.
  2. Reduce heat to low, cover and simmer for 30-45 minutes, or until chicken is cook through, and pulling away from the bone.
  3. Heat oven to Broil.
  4. Remove chicken from pan and place on a slotted broiler pan. Broil 4 minutes, with meat approx 6-8 inches from the broiler, turn chicken and broil and additional 4 minutes.
  5. While the chicken is broiling, bring the sauce back up to a boil and continue to boil over medium high until the sauce is reduced by half. ( you may need to boil the sauce longer than it takes to broil the chicken. That is okay. Just pull the chicken out of oven and set aside for now.)
  6. Once the sauce is reduced by half, stir in the pineapple and bring back to a boil, remove from heat.
  7. Using a brush, baste each piece of chicken with the sauce 2-3 times and broil 1 more minute. Turn Chicken baste 2-3 times and broil for 2 minutes.
  8. Serve with the sauce over your favorite steamed rice.