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.

D'Amico & Sons Turkey with Dried Cherries Pasta Salad

D'Amico & Sons Turkey with Dried Cherries Pasta Salad
Salad:
1 pound rotini
1 1/2-2 cups cooked, diced turkey breast
1 c dried cherries
1 medium yellow onion, diced
4 diced celery stalks
1 c whole toasted almonds

Poppy-seed dressing:
1/4 c powdered sugar
2 tbls. champagne vinegar
2 c real mayonnaise
2 tbls. poppy seeds
2 tbls. cold water
2 tsp. kosher salt
1/2 tsp pepper

To make salad:
Cook pasta according to package directions. Drain and rinse in cold water. Chill. Combine with turkey, cherries, onion, celery, and almonds.

To make dressing: Combine powdered sugar and vinegar. Add mayo, water, poppy seeds, salt and pepper. Whisk to combine. Add to pasta and toss to combine.

Servings: 6-8 (I'd say more. It was a pretty big salad with a full pound of pasta.)

SOURCE: I got this from Val Hix who got it from the Pioneer Press.

NOTES: I've eaten this recipe almost as written and it was excellent! I did make a few changes when I made it yesterday though:
I used a 12.5 ounce can of chicken instead of the turkey
I used 1/2 mayo and 1/2 miracle whip for the dressing. In addition, I didn't have champagne vinegar so I used balsamic vinegar instead. Val made it with a raspberry blush vinegar and it worked well.
I don't think whole almonds would be pleasant to bite into in a salad, so I would recommend slivered. Actually, I used pecans instead of the almonds and it was very good.
I didn't have more than 1/4 c dried cherries so I filled in with craisins. It was great!

Football recipes

I found this great website with NFL Team Inspired Burgers here.

Sawatdee's Fresh Spring Rolls

Sawatdee's Fresh Spring Rolls 

Ingredients: 
1 cup soaked Thai rice noodles 
1/2 head of lettuce 
1 medium carrot 
20 sprigs of cilantro 
1 pkg. 12 " rounds rice paper sheets (24 rounds) 
1/2 cup cooked med shrimp. halved 
1/2 cup cooked chicken or pork thinly sliced (optional)

1.  Prepare noodles by soaking in water for 15 minutes (or cook for 5 minutes).

2.  Shred lettuce & peel carrot into thin strips with peeler.

3.  Tear springs of cilantro into 2 or 3 pieces toss with carrots & lettuce. 

4.  Soften rice sheets in bowl of warm water- one at a time for about 30 seconds.

5.  Remove softened sheet from water, spread flat on top of a dampened towel.

6.  Top with vegetable mixture , small pile of noodles in center and two shrimp halves & slice of pork.

7.  Roll up a fold on each end, then continue to roll up the round until nice and snug.  Makes 24 rolls, and serve with dipping sauce.

Sweet & Sour Dipping Sauce

2 cups white vinegar 
1 1/2 cup sugar 
1 cup catsup 
1 T of red chili sauce 
1 cup water

1.  Combine ingredients and stir until well blended.

2.  In small dipping cups.

3.  Can be stored in refrigerator.  Makes 2 cups sauce.

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)

Chocolate Chip Cookies

Ingredients:

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips

Directions:

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

use milk chocolate chips.

sprinkle a tiny pinch of sea salt on mine. mmmmm. if you're in to that sort of a thing.

don't be tempted to make them smaller, they aren't as good (texture is compromised) and trust, you will want them big

I can't wait to try this one. From blog: all that i love!