Breakfast Pizza

1 Boboli Pre-made Pizza Crust
1 8 oz. can of sausage gravy
1/2 lb. ground sausage, cooked and drained
1/2 c. bacon bits
1 c. shredded cheddar cheese
6 eggs, cooked and scrambled
salt and pepper, to taste

Preheat oven to 425.  Spread the can of sausage gravy over the pizza crust.  Sprinkle with sausage and bacon bits.  Evenly top with scrambled eggs.  Sprinkle cheese over all.  Season with salt and pepper. Bake in preheated oven for 15-20 minutes, or until cheese is melted and edges start to brown.

You could easily adjust this recipe to your liking.  Add some onions and green peppers.  Add more cheese.  It really is a stellar recipe, or I wouldn't put it on here.  I think it would be a great brunch with a nice fruit salad on the side.  Try it!

Cinnamon Sugar Bread

• 1/3 cup white sugar
  2 teaspoons ground cinnamon
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
  
  

• 1 cup white sugar
• 1 egg, beaten
• 1 cup milk
• 1/3 cup vegetable oil

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
2. In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
3. Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.
4. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Taco Soup

I promise as you read this recipe, you will think I've gone crazy.  Lima beans and hominy in taco soup?  I know.  It sounds weird.  But it tastes, oh so good.  This was so yummy on a cool evening.  And super easy to fix.  Trust me.  Make this soon!

1 lb. lean ground beef
1/2 c. chopped onion
1 (4 oz.) can of diced green chiles
1 tsp. pepper
1 package taco seasoning mix
1 package ranch dressing mix
1 can of pinto beans, drained
1 can of kidney beans, drained
1 can white hominy, drained
1 can lima beans, drained
1 can petite cut diced tomatoes
1-2 cups of water

In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, pepper, all the beans, seasoning mixes, hominy, and tomatoes to the beef and onion. Stir in up to 2 cups of water, depending upon desired consistency.  Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.

Charleston Cheese Dip

I love dips.  I could eat dip for breakfast, lunch, and supper. Sometimes, if I'm making a meal that takes a while to finish, I'll make a dip for the family to snack on while waiting.  Sometimes, I make entire meals out of appetizers.  This is a new dip I tried that was super yummy. I have a recipe I like to make called "Tennessee Sin" that this makes me think of.  Hmm, now that I'm thinking of it, maybe I should make that next.....

Charleston Cheese Dip

1/2 - cup mayonnaise
1 - 8oz package cream cheese, softened
1 - cup grated sharp cheddar cheese
1/2 - cup grated Monterey jack cheese
2 - green onions, finely chopped
Dash of cayenne pepper
8 - Ritz crackers, crushed
8 - slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish.

Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

Breakfast Bars

This is my ALL TIME FAVORITE breakfast recipe.  Don't think this is something special or fancy.  It's not.  It's super easy to do.  Maybe that's why I like it so much. My mother also used to make this when I was a little girl for our Christmas morning breakfast.  Maybe it's the memories of those Christmas' that make me like it so much.  For whatever reason, you should try this!

1 Roll of Crescent Rolls
1 pound of sausage (regular or spicy)
5 eggs
Salt and Pepper, to taste
1 cup of shredded cheddar cheese

Press the crescent roll dough on the bottom and up the sides of an 8 x 8 baking dish.  Brown the sausage in a skillet, drain off fat.  Crumble evenly over the dough.  Whisk the eggs, salt, and pepper together. Pour eggs over sausage.  Sprinkle cheese on top.  Bake in a 350 oven for about 15-20 minutes, or until eggs are set.  Cut into squares and enjoy!

Chocolate Cake

• I'm definitely not a baker.  I really have never even been a big "sweet eater."  But, every once in awhile, I get a hankering for some chocolate.  Specifically, chocolate cake or brownies.  This bakes much like a pound cake and is very moist and rich.  It doesn't need frosting, just a big tall glass of cold milk!  I know the sour cream and whole cup of vegetable oil sounds weird.  And, yes, it's probably not healthy.  But it is good.  And that's all that I cared about.  Now that my chocolate hankering has been satisfied, well, now that's another story...
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• 1 box of devil's food cake mix
• 1 (3.9 ounce) box instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips
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• Preheat oven to 350.  In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Chocolate Chip Cookies

I haven't made chocolate chip cookies in quite sometime.  I had a hankering for them and had pinned this on Pinterest.  In the past, I just used the recipe on the back of the chocolate chip bag.  However, these are so much better!  I loved this recipe! And who doesn't need a good "go to" recipe for chocolate chip cookies? Make this one yours, you won't be sorry!

Ingredients: 

3/4 c. unsalted butter, softened 

3/4 c. brown sugar 

1/4 c. granulated sugar 

1 egg 

2 tsp. vanilla extract 

2 c. all purpose flour 

2 tsp. cornstarch 

1 tsp. baking soda 

1/2 tsp. salt 

1 c. bittersweet chocolate chips (I used 2, 4 oz. bars of Ghirradelli that I chopped)

Directions:

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.)

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 3 dozen. 

Breakfast Pockets

I found this recipe on Pinterest and made it several weeks ago.  Everyone in the family loved them.  My intention was to make the recipe (16 pockets) and freeze them.  Then I was planning to stretch them out for school breakfasts over several weeks.  However, my plan failed.  I didn't take into account the fact that Chad and I would enjoy them so much.  Nor did I realize the kids would enjoy them as much as they did.  They normally aren't fans of anything containing scrambled eggs.  We all ate two of them the morning I made them.  I froze the rest of them and they were all gone within three days.  So much for planning.  These are a little time consuming, but very yummy.  Maybe next time I'll double the recipe to make more.  The bread is heavenly.  It reminds me of those sweet yeast rolls you get at Logan's or Texas Roadhouse.
Dough
• 1 1/2 tblsp yeast
• 1/2 c warm water (110 degrees)
• 3/4 c evaporated milk (110 degrees)
• 1/2 c vegetable oil
• 1/4 c sugar
• 1 egg
• 1 tsp salt
• 3 1/2 c flour
Filling
• 1 lb bulk sausage
• 1/2 c onion, chopped
• 1 1/2 c frozen hashbrown potatoes, thawed
• 7 large eggs
• 3 tblsp milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic salt
• pinch of cayenne pepper
• 2 c cheddar cheese, shredded

Dough:
1. In a bowl, dissolve yeast in the water.
2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
3. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Filling:
4. Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
5. Preheat oven to 350°.
6. Punch down the dough and cut into 16 equal pieces.
7. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
To freeze:
8. Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Jalapeño Popper Dip

• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 ounce) can chopped green chilies, drained
• 1 (4 ounce) can diced jalapeno peppers, drained
• 1 cup grated Parmesan cheese
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• Preheat oven to 350.  Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles, jalapeño peppers and parmesan cheese.  I find that using the entire 4 ounce can of jalepeno gives it a nice medium kick.  If you don't like it too hot, just use half a can.  If you like super hot, use two cans! Spread the mixture into a baking dish and bake for 20-25 minutes until bubbly and brown around the edges.  

I served this with a sliced baguette (you'd probably need 2).  You could also use crackers or tortilla chips.  

Ten Minute Chinese Chicken

• I found this recipe on allrecipes.com and it had been sitting in my recipe box for almost two years.  I can't believe I waited that long to try it!  It was amazing!  I will definitely be making this recipe over and over!
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• 4 boneless skinless chicken breasts, cut into cubes
• 3 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 5 tablespoons low-sodium soy sauce
• 1 1/2 tablespoons white wine vinegar
• 1/4 cup water
• 1 teaspoon white sugar
• 3 green onions, sliced diagonally into 1/2 inch pieces
• 1/8 teaspoon cayenne pepper, or to taste
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• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

Edna May's Sour Cream Pancakes

• 1 cup sour cream
• 7 tablespoons all purpose flour
• 2 tablespoon sugar
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• Butter
• Maple syrup

Warm up your griddle, iron skillet or frying pan at a medium heat. Get it nice and hot but not smoking.

In a bowl combine sour cream with sifted dry ingredients (flour, sugar, baking soda, & salt).

In separate bowl, whisk the eggs and vanilla together

Pour egg mixture into sour cream/flour mixture. Stir gently until all ingredients are mixed well.

Melt about a tablespoon of butter onto griddle. Using a ladle pour about 1/4 cup of pancake batter onto the pan, making about a 4 inch in diameter pancake

Cook each side of the pancake for about 1 to 2 minutes, flipping when the edges start to brown and cake begins to bubble.

Remove from heat and stack high, top with a pad of butter and drizzle with lots of maple syrup!

Oven Hot Dogs

8 hot dogs
8 hot dog buns
1 can of chili (I used the actual "hot dog chili"--they sell it at WalMart)
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish (Yes, they will all fit) into a 13×9″ baking pan. You say, "Mayonnaise? On a hot dog?" I say, "Yes, just do it."

Top hot dogs evenly with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350 for 45 minutes.

You will think that these are messy and you thing you'll need a fork. You can keep a fork handy, but if you carefully remove them from the pan with a spatula, surprisingly enough, they come out pretty dang good. This is a new favorite at our house!

Creamy Grilled Chicken Piccata

Growing up, one of my favorite dishes that my mom made, was chicken piccata. While this recipe isn't a true piccata, it sure is delicious!

Chicken
Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts

Pasta
1 lb. box of dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese

For the chicken, combine the first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.

While the chicken is grilling, cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in desired amount of pasta. I didn't use all of mine, because I like our pasta a little bit more "saucy".

Southern Pecan Pie Cake

Run, don’t walk, to the grocery store to get the ingredients for this yummy dessert. Trust me, you won’t be sorry! If you love pecan pie and you love trifles, then you will love this.  I think the title is a little misleading, because it comes together more like a trifle.  However, I can't come up with an alternate title to replace it with.  Just make it, you'll see.  It's AMAZING!

2 sticks Butter
2 cups Sugar
1-½ cup Self-Rising Flour
4 whole Eggs
1 teaspoon Vanilla
2 cups Chopped Pecans
1-16 Oz. Package Whipped Topping
1-14 Oz. Can Sweetened Condensed Milk
8 ounces of cream cheese

Cream butter and sugar; add flour, eggs, vanilla, and pecans. Stir by hand until well combined. When it's all combined, you might be a little confused because it doesn't really look like cake batter.  And you'll double check the recipe because you think you missed an ingredient.  But don't worry, you didn't.  It will be okay!  Spread the batter into a greased, glass 9 x 13 dish and bake 30-40 minutes at 350 degrees.

While the cake is cooling, mix together whipped topping, sweetened condensed milk, and cream cheese until combined. Crumble cake. Layer half of the cake crumbs, followed by half of the frosting mixture. Repeat. Store in the refrigerator until ready to serve

Buttermilk Pound Cake

I made this today and let me tell you, it is AMAZING!  It is exactly what you expect from a pound cake.  Moist and delicious!  Doesn't need anything with it.  Just eat it plain.  I mean, I guess you could put your favorite topping on it, but it really doesn't need it.  Make this today!  You will not be disappointed.

• 3 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon butter extract (you could use lemon or almond if you prefer)
• 1 teaspoon vanilla extract
• 1 cup buttermilk
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• Preheat oven to 325. Grease one bundt pan. Mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the butter and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
• Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Tennessee Sin

This is one of my all time favorite appetizer recipes.  I normally make it for every Super Bowl party that we have (we normally have a big one).  However, this year, we're not having a big party.  But, I may make it anyway!

2 loaves round sourdough bread
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
8 ounces sour cream
1/2 cup chopped cooked ham
1/3 cup green onions
1/3 cup chopped red or green bell pepper
1/3 teaspoon Worcestershire sauce

Preheat oven to 350ºF.

Slice off the top of one of the bread loaves. Hollow out the insides of the bottom, leaving a 1" shell. Cut the inside of the bread that you removed and the other whole loaf into cubes. Bake the shell for 10-12 minutes.

Beat cream cheese at med. speed with mixer until smooth. Add sour cream and beat until creamy. Stir in Cheddar cheese and next 4 ingredients. Spoon into bread shell. Replace top of loaf, wrap in foil and place on baking sheet. Bake 30 min. 

Wrap bread cubes in foil & bake 15 minutes. Serve with the dip.

Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes

1 pound ground beef
1 small onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
6-8 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone, shredded

In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook until the liquid has reduced.

Split open the buns and butter the insides.  Toast the rolls and set aside. 

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese. 

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.  These are SOOO delicious!  I am definitely making these again!

Sopapilla Cheesecake Pie

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, melted
• 1/4 cup honey
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• Preheat an oven to 350. Prepare a 9x13 inch baking dish with cooking spray.  Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.  Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar and cinnamon.  Pour butter over top of crescent roll dough and then sprinkle with the cinnamon/sugar mixture.  Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Cinnamon Pancakes

In a medium bowl, combine these dry ingredients together.

• 1 1/2 cups all-purpose flour
• 3 Tbsp white sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1 Tbsp Cinnamon

In a separate bowl, combine these wet ingredients together:

• 2 eggs beaten 
• 1 Cup of milk (or a little more if your batter isn’t runny enough for you)
• 2 Tbsp Corn Syrup
• 1/4 Cup butter or margarine, melted
• 1 Tbsp vanilla

Add them to the dry ingredients and mix well. 

Drop the batter by about 1/3 cup fulls onto the pre-heated/greased griddle and cook until the tiny bubbles JUST start appearing on top, then flip over. These only take a couple of minutes to cook.

Serve warm with syrup – or you could use this delicious Maple Icing Syrup:

1 cup powdered sugar
1/4 cups butter – melted
1 Tbsp Maple Syrup
1/4 cup milk (more if you want it a little runnier)

Combine all of these ingredients and pour over your cinnamon bun pancakes.