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

Potato Soup

Ingredients:
6 slices of bacon
6 med. potatoes, peeled and cubed (about 6 cups)
2 cups chopped onions
2/3 cup chopped celery
2 lg. carrots, chopped
1-2 cloves garlic, chopped (optional)
1 cup water
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 cup flour
1/2 pint of whipping cream
snipped chives
4 cups milk

Directions:
In a large pan fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, garlic, water, salt, sugar, salt, pepper into bacon drippings. Cook covered until veggies are tender (20-25 minutes). Combine flour and 2 cups milk until thoroughly blended in a pot. Add potato mixture along with remaining milk. Cover over medium heat, stirring occationally until mixture is thickened (10-15 min). Stir in cream and crumbled bacon, heat through. Garnish with chives.

Makes about 10 cups.

Notes
You can add velveeta cheese to this to make it cheezier. Add right before adding bacon.

Fudgy Chocolate Brownies

Recipe courtesy of My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow

These are about as healthy as brownies can get without sacrificing flavor.
Makes 12

INGREDIENTS

2 cups white spelt flour (preferably King Arthur)
1 cup cocoa powder
1 1/2 tablespoons baking powder
1 cup maple syrup
1/2 cup vegetable oil
1/2 cup brown rice syrup (or light agave nectar)
1/2 cup strong brewed coffee
1/2 cup soymilk
1 tablespoon vanilla extract
2 tablespoons oil
1 cup semisweet chocolate chips, divided

PREPARATION
Heat oven to 350°. Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Whisk maple syrup, oil, brown rice syrup, coffee, soymilk and vanilla in another bowl. Fold wet ingredients into dry ingredients. Pour half the batter into a greased 9" x 11" baking dish; top with half the chips. Pour remaining batter into dish and top with remaining chips. Bake until knife comes out with crumbs adhering to it, 30 minutes. Let cool.

The skinny

348 calories per brownie, 15 g fat (3 g saturated), 53 g carbs, 4 g fiber, 5 g protein

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.

Hello Dolly Bars

Hello Dolly Bars or seven layer bars or magic bars
Adapted from Homesick Texan

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, pulsed in a food processor)
1 1/2 cups chocolate chips
1 cup butterscotch chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk (just under half a small can)

Preheat oven to 350 degrees.

Melt butter in microwave in heatproof bowl until just melted when stirred. Add graham cracker crumbs. Mix and then press evenly into the bottom of 8×8 baking pan.

Layer coconut, pecans, butterscotch and chocolate chips on top of graham cracker base. Pour sweetened condensed milk over whole mixture.

Bake in oven for 25 to 30 minutes, or until the top is light brown.

Let cool in pan.  Variations: Some recipes use butterscotch and chocolate chips. Likewise, you can use walnuts or any other nut. Also, you can use cinnamon graham crackers.

Chocolate-Covered Pretzel Rods

Ingredients

* 36 pretzel rods (1 package)
* 12 ounces semisweet chocolate bars
* 1- 1/2 cups assorted toppings: sprinkles, crushed cookies, toffee bits, or mini M&M's

Directions

1. Heat chopped semisweet chocolate bars in the microwave in 30-second increments until melted.

2. Ladle chocolate over 3/4 of each pretzel rod. Tap or scrape off excess chocolate, then roll pretzel in sprinkles, crushed cookies, toffee bits or mini M&Ms

3. Dry on a cooling rack until set.

Perfect Potato Salad

Ingredients
•FOR THE DRESSING:
•2 cups Light Mayonnaise
•⅔ cups Buttermilk
•1-½ teaspoon Dried Parsley
•1 teaspoon Salt

•1-½ teaspoon Dried, Minced Onions
•1-½ teaspoon Garlic Salt
•1 teaspoon Seasoned Salt
•1 teaspoon Ground Black Pepper
•2 Tablespoons Yellow Mustard

•FOR THE SALAD:
•5 pounds Potatoes (I Prefer Yukon Gold)
•1 cup Sliced Olives
•10 whole Hard Boiled Eggs, Diced

For the dressing, the easiest way to make this is to add all the ingredients to the mayo jar and shake like your life depends on it until everything is combined. Of course, this requires that the mayo jar is half empty (with only 2 cups of mayo in it). If this is not the case, simply combine all the ingredients in a blender and give it a whirl until all ingredients are combined.

Peel, dice, and boil potatoes until tender but not mushy (I cut my potatoes into bite-size pieces and boil for about 8-10 minutes). Drain potatoes well and pour into a large bowl. Add sliced olives and hard-boiled eggs. Pour dressing over warm potatoes until desired “dressing-level” is reached. I usually make this salad the night before and I pour a thin coating of dressing over the potatoes, olives and eggs while they rest in the fridge overnight. Before serving the next day, I add the rest of the dressing and mix until it looks just right.

Note: For perfect hard-boiled eggs, place eggs in a deep saucepan; cover with cold water by 1 inch. Bring to a boil over high heat. Remove from heat, cover, and let stand 14 minutes. Transfer to an iced water bath; let cool completely. Unpeeled eggs can be refrigerated for up to 1 week.

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.

Crock Pot Mac N Cheese

Servings 8

Ingredients
8 ounces, weight Macaroni, Cooked And Drained
2 Tablespoons Vegetable Oil
1 can Of Evaporated Milk, 13 Oz. Can
1-½ cup Milk
1 teaspoon Salt
3 cups Cheese, Cubed (Velveeta And Cheddar)
2 Tablespoons Butter

Preparation Instructions
Toss the cooked macaroni in oil, then stir in all remaining ingredients. Cook on low for 2-3 hours, stirring occasionally.

Pulled Pork

Rub the meat 2 days prior to cooking it and it cook on low in the crockpot for about 10 hours.

Pulled Pork

Spice Rub:
1 tablespoon ground black pepper
1-2 teaspoons cayenne pepper
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon granulated sugar
1 tablespoon ground white pepper - I used black pepper
1 (6-8 pound) bone-in pork shoulder
½ teaspoon liquid smoke (optional) - I omitted
2 cups barbecue sauceMix all spice rub ingredients in small bowl.

Massage spice rub into meat (I recommend doing this on a jelly roll pan or large cookie sheet with sides). Wrap tightly in double layer of plastic wrap; refrigerate for at least 3 hours. For stronger flavor, the roast can be refrigerated for up to 3 days. (I refrigerated ours for 2 days).

Unwrap roast and place it in slow cooker liner. Add liquid smoke, if using, and 1/4 cup water. Turn slow cooker to low and cook for 8-10 hours, until meat is fork-tender.

Transfer roast to cutting board (again, I used a large cookie sheet with sides. This helped to contain the mess); discard liquid in liner. Pull by tearing meat into thin shreds with two forks or your fingers. Discard fat.

Place shredded meat back in slow cooker liner; toss with 1 cup barbecue sauce, and heat on low for 30-60 minutes, until hot. Serve with additional barbecue sauce.

Mini Ham and Cheese Sandwiches

1 c (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls
1 pound cooked ham slices
12 ounces sliced swiss cheese

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up suace in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigeragte up to 24 hours for suce to soak in.

Preheat oven in 350 degrees, bake rolls for 10-12 minutes until rolls are lghtly browned and cheese is melted.

Strawberry Hand Pies

Mmmm strawberry pie! With these hand pies, you get the effect of the pie without the mess! Great for picnics.

2 cups sliced fresh strawberries (about 1 pound)
2 tbsp all-purpose flour
1/2 cup sugar, plus more for sprinkling
1 tsp grated lemon zest
2 circles refrigerated pie dough (homemade or if store bought, not in a pie dish, like pillsbury)
1 egg, lightly beaten
1 tbsp milk

Preheat oven to 375 degrees.

In a small saucepan over medium heat, combine strawberries, flour, sugar, and lemon zest. Cook about 10 minutes, until mixture thickens, stirring often. Set aside to cool.

On a lightly floured surface, use a rolling pin to roll out the circles of pastry dough. Cut the edges of each to form a large square. Cut each into quarteres. Place 4 on greased baking sheet. Spoon mixture on four of the squares, leaving a border around the edges. Brush edges with egg and top with another square. Use a fork to seal edges and create decorative border. In the center of the hand pie, use a fork to create a vent. Brush with milk and sprinkle with sugar.

Bake 30 minutes, rotating once, until golden brown. Cool on wire rack.

4 servings.

Chocolate Peanut Butter Balls

1/2 pound (2 sticks) unsalted butter
1 cup creamy peanut butter
1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
8 oz. semisweet chocolate, chopped

Line a baking sheet with parchment paper.

In a medium saucepan over low heat, melt the butter with the peanut butter. Stir in the vanilla. Remove from heat. Stir in the sugar until smooth. (The mixture will be the texture of thick dough.) While still warm, use your hands to shape the dough balls by the tablespoonful. Place on the baking sheet.

In a saucepan over medium-low heat, melt the chocolate, stirring constrantly. Remove from the heat and use a toothpick to dip balls halfway in chocolate. Place back on the baking sheet. Refrigerate until set, about 1 hour.

6 to 8 servings (42 balls)

chili-Cheese Dip

It's so good-seriously. From Katie Lee.

1 pound ground sirloin beef
1 packet taco seasoning
1 16-ounce jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes
tortilla chips, for serving

In a medium skillet over medium heat, brown the beef. Remove the beef from the skillet and drain on paper towels. Return to the skillet and add the taco seasoning and salsa. Bring to a simmer and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar and cream cheese and cook until just melted. Serve hot with tortilla chips.

6 to 8 servings (about 3 1/2 cups)
Prep time: 5 minuts
Cook time: 20 minutes

Long Life Noodles

Long life noodles, or longevity noodles, are a traditional Chinese dish for both birthdays and New Year. As their name indicates, these noodles symbolize living well into old age. Whatever you do, don't break them or cut them, as it is considered bad luck to do so.

1/2 cup creamy salted peanut butter
1/3 cup soy sauce
1/4 cup rice vinegar
2 tablespoons fresh lime juice
2 teaspoons toasted sesame oil
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 cup snow peas, thinly sliced
1 cup shredded carrots
1 red bell pepper, thinly sliced
4 scallions, thinly sliced
1 pound soba noodles or spaghetti
2 tablespoons sesame seeds
1/4 cup minced cilantro

In a small saucepan over low heat, combine the peanut butter, soy sauce, vinegar, lime juice, sesame oil, garlic, and ginger. Stir constantly until the peanut butter melts. Remove from the heat and set aside.

In a large bowl, combine the snow peas, carros, red bell pepper, and scallions.

Cook the noodles until al dente in a large pot of salted boiling water. Reserve 1/4 cup cooking water. Stir the noodles into the vegetable mixture and add the peanut sauce. If sauce is too thick, add a little cooking water. Garnish with sesame seeds and cilantro.

6 to 8 servings (about 8 cups)
Prep: 20 minutes
Cook time: 15 minutes

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

These mini manloaves are a hit at parties.

1 pound extra lean ground beef
1 large egg, lightly beaten
1/2 cup ketchup
1/4 cup grated onion
1/4 cup bread crumbs
1 1/2 teaspoons worcestersire sauce
1 tablespoon minced flat-leaf parsley
1 teaspoon minced fresh thyme leaves
1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
24 slider-size hamburger buns
Mayonnaise

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place a cooling rack on top. Spray lightly with nonstick cooking spray. In a large bowl, combine the beef, egg, 1/4 cup of the ketchup, the onion, bread crumbs, worcestershire, parsley, thyme, salt, pepper, and garlic powder. Use your hands to mix everything together.

Divide meat by the tablespoonful and shape each into a thin patty. Place on the prepared rack. Brush the patties with the remaining 1/4 cup ketchup. Bake for 20 minutes. While meatloaf is baking, spread mayonnaise onto one side of each bun. Place each meatloaf slider in a prepared bun and serve.

12 servings
Prep time: 25 minutes
Cook time: 20 minutes

Reuben In A Dish

From Byerlys
An easy way to eat this all time favorite deli sandwich.

Ingredients
1 pound sauerkraut, (about 1 1/4 cups), drained
1 teaspoon caraway seeds
3/4 pound corned beef, thinly sliced
1 cup finely shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup Thousand Island dressing
2 slices Pumpernickel bread, cubed
2 tablespoons butter, melted
2 tomatoes, seeded, chopped

Directions
In 2-quart casserole, combine sauerkraut and caraway seeds; spread evenly in bottom. Layer with corned beef and cheese. Combine mayonnaise and Thousand Island dressing; spread over cheese. Toss bread cubes with butter; sprinkle bread cubes and tomatoes over top. Bake in a preheated 350 F oven until heated through (45-55 minutes).

Amount: 6-8 servings

Beef N Tater Hot Dish

For a casual supper. From Byerly's.

Ingredients
1 1/2 pounds ground beef
1/2 cup chopped onion
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can chicken gumbo soup
1 (10 3/4 ounce) can cream of mushroom soup with1/3 less salt
1 (10 1/2 ounce) can chicken rice soup with 1/3 less salt
1 teaspoon browning and seasoning sauce
1 (2 pound) package frozen tater tots

Directions
Brown beef and onion in skillet, crumbling meat while cooking; drain. Spread meat on bottom of 9x13" baking pan. Spread vegetables over meat. Heat soups and browning sauce to boiling, pour over vegetable layer. Cover with tater tots. Bake, uncovered, in a preheated 350 degree oven until bubbly in center (60-70 minutes).
Amount: 8 servings

Mini-Microwave Version: Spread 1 pound diet lean ground beef in bottom of 2 quart microwavable casserole. Sprinkle with 2 tablespoons instant minced onion. Spread 1 (16 ounce) package frozen mixed vegetables, thawed, over meat. Cover with 1 (10 3/4 ounce) can cream of mushroom with 1/3 less salt. Microwave (HIGH), covered, 7 minutes; rotate 1/2 turn. Microwave (HIGH) until meat is no longer pink (7-10 minutes). Remove from microwave. Microwave 2 (4 ounce) packages microwave tater tots according to package directions. Arrange over soup layer.

Amount: 4 servings

No Bake Cheesecake

Ingredients

Crust
4 C. Graham Crackers, (2 packages), crushed
4 Tablespoons Powdered Sugar
1 Cup Melted Butter

Crush Graham Crackers, add Powdered Sugar, Melt Butter, Mix Together and spread into 9×13 pan or 9 inch spring form cake pan.

Filling

2 8oz cream cheese, at room temperature
2 cups Powdered Sugar
2 tsps Vanilla
6 Tablespoons Milk
1 1/2 Tablespoons Fresh Lemon Juice

Mix all ingredients until smooth.

Fold in 16oz Whip Cream

Poor onto Crust

Refrigerate until ready to serve and top with your favorite pie topping!