Grill-A-Packer Sausage Bake

Grill-A-Packer Sausage Bake
 
Ingredients:
1 pkg. (8oz) refrigerated crescent rolls
12 oz. bulk pork sausage, browned and drained
1 cup shredded Cheddar cheese (about 4 oz.)
1 cup shredded Monterey Jack cheese (about 4 oz.)
4 eggs, slightly beaten
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon dried basil leaves
1/8 teaspoon pepper

Preheat grill for 10 minutes. Grease 9-inch square grill-safe baking dish. Unroll crescent roll dough. Press evenly in bottom and 1 1/2 inches up sides of prepared dish, cutting to fit as needed. Spread sausage over crust. Sprinkle with cheeses. In small mixing bowl, blend remaining ingredients. Pour onto cheese. Bake using indirect medium heat with hood closed until set, 25 to 35 minutes, rotating dish once.  *if baking try 350 or 375
 
From the Viking Update

Krispy Kreme donuts

Raised doughnuts

 

2 pkgs. regular or rapid rise yeast

note:  If you don’t have the small yeast pkg’s you will use :  4 1/2 teaspoons of yeast.  (Each yeast pkg. contains 2 1/4 teaspoons)

1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

 

Directions:

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after glazed if desired.

 

Creamy glaze:

1/3 cup butter

2 cups powdered sugar

1 1/2 tsp. vanilla

4−6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a chocolate glaze is desired)

Bruce Paltrow’s World Famous Pancakes

Featured in today's GOOP newsletter. Sounds yummy.

Yield: 3 dozen 5-inch pancakes

Active Preparation Time: 20 minutes

Total Preparation Time: 20 minutes + overnight resting

3 cups unbleached, all-purpose flour
1/4 cup plus 2 tablespoons sugar
1 tablespoon plus 1/2 teaspoon baking powder
2 teaspoons fine salt
3 cups buttermilk
6 tablespoons butter, melted and cooled, plus more butter for cooking
6 organic large eggs
Up to 1 cup milk, as needed to thin batter
Real Vermont maple syrup, warmed

Whisk the dry ingredients together in a large bowl. Whisk together the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ones whisking just enough to combine (small lumps are okay). Let the batter sit, covered, overnight.

The next morning, heat up your griddle or favorite nonstick pan and slick it with a little butter. Add enough milk to the batter to thin it to the right consistency—the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes—neither is wrong.

Cook the pancakes on the griddle, flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove, and eat with lots of warm maple syrup.

Blueberry Bread

Ingredients

1 whole Egg
1 cup Milk
3 Tablespoons Vegetable Oil
2 cups All-purpose Flour
1 cup Sugar
2½ teaspoons Baking Powder
½ teaspoons Salt
2 cups Fresh Or Frozen Blueberries

Preparation Instructions

1) Preheat oven to 350 degrees.

2) In a large bowl, whisk together the egg, milk and oil.

3) In a separate smaller bowl, combine the flour, sugar, baking powder and salt. Gradually add this mixture to the milk mixture. Whisk together until just combined. Fold in the blueberries.

4) Pour mixture into a greased 9×5-inch loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.

5) Cool for 10 minutes before removing from loaf pan; transfer to a wire rack and cool completely.

Cheesy Hashbrowns

16 oz. sour cream

2 lbs. frozen hasbrowns

1/2 cup melted butter

1 can cream of chicken soup

1/2 cup chopped onion (white)

2 cups grated cheddar cheese

1 tsp salt

1/2 tsp pepper

Thaw hashbrowns. Combine remaining ingredients and mix with hashbrowns.

Cover and bake at 350 degrees for 50 minutes.

Cameron Diaz's Garlicky Lemon Chicken With Broccolini

Serves 2

INGREDIENTS

• vegetable-oil cooking spray
• 1 tablespoon olive oil
• 1 4 oz boneless, skinless chicken breast, cut into 1 1/2-inch cubes
• 1 cup Broccolini, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 cup cooked brown rice
• 2 cloves garlic, chopped
• 1 tablespoon grated lemon zest
• 1 whole egg plus 1 egg white, scrambled
• 3 tablespoons fresh lemon juice
• 1/2 cup fat-free low-sodium chicken broth
• 1 tablespoon parsley, chopped

PREPARATION

1. Spray a large skillet with cooking spray and heat over high heat. Add oil. Sprinkle chicken and Broccolini with salt, garlic powder and pepper; add to skillet. Cook, stirring occasionally, until chicken begins to brown, 2 to 3 minutes.

2. Add flour and cook, stirring continuously, 1 minute more. Add rice, garlic and lemon zest; cook 2 to 3 minutes more. Add eggs, stirring vigorously until egg is cooked and chicken is no longer pink in the center, 1 to 2 minutes. Remove from heat and add juice, broth and parsley.

The skinny

317 calories per serving, 9 g fat (2 g saturated), 31 g carbs, 3 g fiber, 23 g protein

Mark Bittman’s Banana Bread

Adapted from How to Cook Everything by Mark Bittman

Ingredients

8 tablespoons butter, plus some for greasing the pan

1 1/2 cups all-purpose flour

1/2 cup wheat flour

1 teaspoon salt

1 1/2 teaspoons baking powder

3/4 sugar

2 eggs

3 very ripe bananas, mashed with a fork until smooth

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

1/2 grated dried unsweetened coconut



Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan.

Mix together the dry ingredients. Cream the butter and beat in the eggs and bananas (this blogger creamed in the sugar as well out of habit – it worked fine). Stir this mixture into the dry ingredients; do not mix more than necessary. Gently stir in the vanilla, nuts, and coconut.

Pour the batter into the loaf pan and bake for 45 to 60 minutes, until nicely browned. A toothpick inserted in the center of the bread will come out fairly clean, but banana bread is excessively moist compared to other breads. Do not overcook. col on a rack for 15 minutes before removing from the pan. To store, wrap in waxed paper.

Cinnamon Rolls

These cinnamon rolls are the best I have ever tasted!

INGREDIENTS:
1 cup Warm Milk (110 Degrees)
2 whole Eggs Room Temperature
⅓ cups Butter Or Margarine Melted
4-½ cups Bread Flour
1 teaspoon Salt

FOR THE FILLING:
1 cup Brown Sugar, Packed
2-½ Tablespoons Ground Cinnamon
⅓ cups Butter, Softened

FOR THE FROSTING:
3 ounces, weight Cream Cheese
¼ cups Butter, Softened
1-½ cup Powdered Sugar
½ teaspoons Vanilla
⅛ teaspoons Salt

Place ingredients in the bread machine in the order suggested by the manufacturer (if you don’t have a bread machine, scroll down to the instructions by hand). Select the dough cycle; press start.

Once finished, roll out the dough on a floured surface. Let it rest for 10 minutes. In a small bowl combine the brown sugar and cinnamon. Roll the dough into a 16×21″ rectangle. Spread dough with 1/3 cup butter and sprinkle with cinnamon/sugar mixture.

Roll up dough, and cut into 12 rolls. Place rolls in a lightly greased 13×9″ baking dish or two 9″ pie plates. Cover and let rise for 30 minutes.

Preheat oven to 400 degrees. Bake rolls in the preheated oven for 15 minutes. While rolls are baking, beat together the cream cheese, 1/4 cup butter, powdered sugar, vanilla and salt. Spread frosting on warm rolls before serving.

Directions by hand:

Dissolve yeast in warm milk. Mix in sugar, eggs, salt and butter. Add flour; mix well. Knead dough into a large ball dusted lightly in flour. Place in a bowl, cover and let rise in a warm place for 1 hour or until doubled in size. Roll out dough and proceed with directions above.

Note that unbaked rolls can be frozen. Just take them out of the freezer and put them in the refrigerator the night before, and in the morning they’ll be ready for the oven. You can also make these ahead of time (like the night before). Just put them unbaked, in the fridge. In the morning, set them out for about 30 minutes before baking.

If you love cream cheese frosting, I recommend doubling the frosting.

Iced Coffee

4 - 5 cups of strong coffee (not a big deal, I tend to use closer to 5 cups)

1-1/2 cups sugar
4 cups milk
2 cups Half and Half
2 tsp vanilla

Dissolve sugar in hot coffee. Put coffee/sugar mixture in refrigerator to cool. When cool, add other ingredients. Pour into a tupperware (or freezer) container. If possible, stir every hour for several hours. Once it gets hard, use a meat fork to chop/ stir the mixture. This will make it easier in the end as you don't have to chop a giant ice cube. Remove from freezer 1 hours prior to serving, chop again with meat fork at this time. Serve with spoon.

I often make a double recipe. If doing this, start in the morning. It will take 12 plus hours to freeze well so plan to use it on the following day.

Braided Bread

BRAIDED BREAD
Makes 2 loaves

1/4 cup warm water
2 ½ tsp yeast (or one yeast packet)
1 Tbl sugar
1 cup hot water
1 tsp salt
1/4 cup sugar
2 Tbl butter

2 ½ cups flour
1 egg
1 ¾-2 cups more flour


In a drinking glass or bowl, stir together the warm water, yeast and sugar. Set it aside for about 10 min to rise.

In your mixer, combine the hot water, salt, sugar and butter and mix. Once the yeast has risen, add 2 ½ cups flour, 1 egg and the yeast. Mix all together (using your mixing paddle arm.)

Add 1 ¾ cups more flour and mix until a ball forms. If the dough is still too soft, add more flour until the dough feels like squishy play-dough. Take the paddle arm off your mixer and put the hook arm on. Turn mixer on to the number “2” setting (if you have a Kitchen Aid Mixer) and let machine knead the dough for 7 minutes. OR knead the dough by hand for 5-6 minutes on a hard surface.
Spray a large clean bowl with cooking spray. Put the dough in the bowl and cover with a cloth to keep from drying out. Place the bowl in a warm place (like the oven with just the light turned on). A good trick my mom taught me is to turn on your oven for just 10 seconds to let it warm up. Then turn it off and put your dough in there to rise. Don't let the oven heat for too long though, or it will bake your dough (rather than rising it). Just a few seconds is all you need to get it warm in there.

Let the dough rise for a couple hours.
Punch the dough down and let it rest for 10 minutes. Spray a cookie sheet with cooking spray.

Using a knife, divide the dough in half. Starting with the first ball of dough, divide it into three pieces. Roll each piece into a rope about 14 inches long.
Pinch the 3 ropes together at the top, braid the ropes, and pinch the ropes together at the end:
Squish the braid together slightly and place the braid onto the prepared cookie sheet, sideways. Repeat with the other ball of dough and place on the same sheet.
Cover cookie sheet with a cloth and let rise for about an hour.
Using a fork, whisk together one egg and 1 T. water until well combined (also known as an Egg Wash). Dip a crumpled paper towel into the mixture or use a paint brush and paint the egg wash over the tops and sides of the braids. Be careful as you brush that you don't press too hard or you may deflate the loaves. Heat the oven to 350º (remove the rising braids before heating the oven!).

Bake for 14-18 minutes or just till they start turning golden brown. Let the bread sit for 5-10 minutes before cutting. Serve with butter and fresh jam. Enjoy!


For CINNAMON BREAD
(This is for 1 loaf of bread)

When I make Braided Bread, it’s fun to turn one of the loaves into Cinnamon Bread. It's okay to have dessert for dinner, right?

For the Cinnamon Loaf, divide the dough into 3rds (just like you did above) and roll each rope out kinda long and flat (and not too wide) with a rolling pin. Spread each flat rope with Cinnamon filling (recipe below) then pinch the whole thing together so it makes a long rope, with all the cinnamon sugar hidden inside. Try to keep all the cinnamon sugar inside so it doesn’t spill out while cooking. Some of it still will, but do your best. Lastly, braid the 3 ropes together. Place it on the same baking sheet with your other loaf.

CINNAMON Filling:

1 T. butter melted
1/2 cup brown sugar
2 1/2 tsp. cinnamon
(melt the butter in the microwave then add sugar and cinnamon and mix together)

Homemade Pancakes

2 cups unbleached white flour
(or use 1 cup unbleached white, 1 cup whole wheat flour)
2 Tbsp. Sugar, preferably cane or a natural sugar
3 Tbsp. baking powder
1 Tsp. Salt
2-3 cups vanilla soy, rice or almond milk

1 tsp. vanilla or almond extract
3 Tbsp. Canola oil

* Add fresh / frozen blueberries, carob chips, pecans - whatever you like!

1) Combine the dry ingredients in a bowl and mix together.
2) Add the milk and oil and mix until the batter is smooth.
3) Ladle onto the hot pan or griddle.
4) Add your favorite toppings.
5) Cook, low and slow until you can flip and cook on the other side...

6) ENJOY!

Pronto Quiche

"Pronto Quiche"
This Mexican quiche was full of chorizo, eggs, tons of cheese, cream and a crust that was to die for. I don't even want to know what the calorie intake was but I messed with the ingredients, took out the crust, and substituted Egg Beaters for the eggs. For all you egg lovers out there, give Egg Beaters a real try — they are worth every penny!

Ingredients
3/4 Cup Liquid Egg Substitute (I like the Whole Foods version)
3/4 Cup Organic Shredded Mexican Style Cheese (You can find this anywhere)
1 Minced Jalapeño Pepper (You can include more Jalapeños for more Kick)
1/4 Cup Small Diced Organic Scallions (White & Green Parts)
1/4 Cup Small Diced Organic Tomatoes
1/4 Cup Small Dices Organic Canadian Bacon (For Vegetarians leave this out but throw in some spinach — yum!).

Instructions
Preheat oven to 350 and line a muffin tin* with aluminum cupcake holders. Spray them with cooking spray.

Mix all the ingredients in a large bowl, divide amongst the muffin tins and bake for 20 minutes or until a toothpick comes out clean once inserted in center. These are so awesome because once they are cool, throw them in the fridge and reheat as you need or throw them in your bag/purse on your way to work.

*This works awesome for a Sunday brunch too — Spray a tart pan (with a breakaway bottom) with cooking spray, place mixture in tart pan bake until a tooth pick inserted in middle comes out clean about 30 minutes.

Funnel Cake

This is the county fair type funnel cake recipe. Light and fluffy, this gets dusted with powdered sugar and served hot for a fun and tasty treat.

1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder

Directions:

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

Big Pitcher of Bloody Marys

one 46-ounce bottle of low-sodium vegetable juice (V8)
1 1/2 cups vodka
juice of 1 lemon
2 teaspoons prepared white horseradish
1 teaspoon celery salt
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
tabasco sauce
celery sticks, green olives, and lemon wedges for garnish (sweet pepper too)

In a large pitcher, combine the vegetable juice, vodka, lemon juice, horseradish, celery salt, kosher salt, onion powder, and tabasco to taste. chill until serving time. Pour over ice and garnish.

8 to 10 servings

Sausage Balls

By Katie Lee

These are a great cocktail party snack or for brunch. It is important to use freshly shredded cheese as it gives the dough more moisture.

1 pound hot italian sausage, casings removed
2 1/2 cups baking mix (I use Bisquick)
3 cups freshly shredded sharp cheddar cheese
1/4 cup heavy cream

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine the sausage meat, baking mix, and cheese. Use your hands to completely mix until well blended. The dough will be crumbly. Use your hands to roll into 1 1/2-inch balls and place your hands on the prepared baking sheet. Brush each sausage ball with heavy cream. Bake until golden brown, about 15 minutes.

12 servings (about 50 balls)
Prep time: 15 minutes
Cook time: 15 minutes

Egg In A Bag

EGG IN A BAG
From Daniel M. a Minnesota Vikings Tailgater

Ingredients:
2 heaping tsp meat (I use pre-cooked bacon, pre-cooked sausage and some ham)
2 heaping tsp cheese (Any kind will do, I use Mexican four cheese blend)
2 eggs
1 large (gallon size) Ziplock bag
Boiling water

Directions: Beat the eggs well. Add meat and cheese. Mix well. Pour mixture into Ziplock bag. Seal bag and place into lightly boiling water. Boil for 8-10 minutes, or desired doneness.

Bacon Cheese Frittata

Ingredients
6 eggs
1 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped green onions
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar cheese

Directions
1.In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with onions, bacon and cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Pumpkin Spiced Cream Cheese Breakfast Rolls

2 packages/cans Pillsbury Crescent Rolls

4 0z cream cheese, softened

1/4 Cup brown sugar

1/4 Cup canned pumpkin (Libby’s)

1/4 teaspoon ground cinnamon

1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese

1/2 Cup powdered sugar

1/2 teaspoon vanilla

1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls.

Pumpkin Bread

simple recipe for Pumpkin Bread:

3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.

Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.

Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"

From Bill's Aunt Patty

Bacon & Cheddar Biscuits

Bacon Onion Cheddar Biscuits

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.

Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.

Spoon batter into greased muffin tins.

Bake for 20 to 22 minutes on 375 until golden.

Remove from pan and serve warm.