Sausage Fondue
(recipe from Deana Forrest - brought to the "lunch bunch" for Feb. by Susan Anderson)
12 slices bread (cubed)
2 c grated cheese
1 lb. Jimmy Dean Sausage (browned and drained ... I buy whatever is on sale)
6 eggs
3 1/4 c milk
Place bread cubes in bottom of (sprayed) 9x13 pan. Sprinkle grated cheese over bread. Place browned sausage over cheese. Beat eggs and milk together, pour over top, cover and refrigerate overnight.
In the morning mix:
3/4 tsp dry mustard
1/2 c milk
1 can cream of mushroom soup
Mix and pour evenly over all. Bake at 350 degrees for 1 hour. It will be tall and bubbly in the pan. Let sit 20 minutes to settle before cutting.
NOTE: You might want to divide the recipe between two dishes ... a 9 x 13 and smaller type one. This variation has a little more bread, eggs, and milk than the original ... which makes it go a bit further, but it also may overflow your pan! Or you could put a cookie sheet under your pan to avoid spill-over. The "original recipe" instead has 8 slices bread (cubed), 4 eggs, and 1 1/4 c. milk).
Sunday, February 28, 2010
Thursday, February 25, 2010
Blueberry-Sour Cream Pancakes
Blueberry-Sour Cream Pancake
1 cup flour
3 tsp baking powder
1/4 tsp salt
2 tblsp melted butter
1 tblsp white sugar
1/2 cup blueberries
1 egg
1/4 cup sour cream
1 cup milk
1. Sift together flour, baking powder, salt, and sugar.
2. Beat together egg, milk, and sour cream.
3. Pour milk mixture over dry mixture and beat just until smooth.
4. Stir in butter.
5. Fold in blueberries.
6. Pour approximately 1/4 cup batter onto hot griddle - cook until done.
Blueberry Syrup
2 cups blueberries
1/2 cup sugar
1/2 cup water
1 tblsp lemon juice
Combine ingredients and simmer 10 minutes.
* * * * *
My recipe is from recipezaar.com.
http://www.recipezaar.com/Blueberry-Sour-Cream-Pancakes-9382
1 cup flour
3 tsp baking powder
1/4 tsp salt
2 tblsp melted butter
1 tblsp white sugar
1/2 cup blueberries
1 egg
1/4 cup sour cream
1 cup milk
1. Sift together flour, baking powder, salt, and sugar.
2. Beat together egg, milk, and sour cream.
3. Pour milk mixture over dry mixture and beat just until smooth.
4. Stir in butter.
5. Fold in blueberries.
6. Pour approximately 1/4 cup batter onto hot griddle - cook until done.
Blueberry Syrup
2 cups blueberries
1/2 cup sugar
1/2 cup water
1 tblsp lemon juice
Combine ingredients and simmer 10 minutes.
* * * * *
My recipe is from recipezaar.com.
http://www.recipezaar.com/Blueberry-Sour-Cream-Pancakes-9382
Blueberry Muffins (Essential Mormon Celebrations)
1 1/2 c. flour
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, beaten
1/2 c. butter, melted
1/2 c. milk
1 tsp. lemon zest
1 c. fresh or frozen blueberries
Combine flour, sugars, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir until just blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.
Muffin Topping
1/4 c. chopped pecans (opt)
1/4 c. packed brown sugar
1/8 c. flour
1/2 tsp. cinnamon
1/2 tsp. lemon zest
1 tbsp. melted butter
Combine and sprinkle over muffin dough mixture.
Muffin Glaze
1/2 c. powdered sugar
1 tbsp. fresh lemon juice
Mix together and drizzle over muffins after baking.
1/4 c. sugar
1/4 c. brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, beaten
1/2 c. butter, melted
1/2 c. milk
1 tsp. lemon zest
1 c. fresh or frozen blueberries
Combine flour, sugars, baking powder, salt, and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir until just blended. Carefully stir in lemon zest and blueberries. Fill 12 muffin cups. Sprinkle with Muffin Topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Muffin Glaze.
Muffin Topping
1/4 c. chopped pecans (opt)
1/4 c. packed brown sugar
1/8 c. flour
1/2 tsp. cinnamon
1/2 tsp. lemon zest
1 tbsp. melted butter
Combine and sprinkle over muffin dough mixture.
Muffin Glaze
1/2 c. powdered sugar
1 tbsp. fresh lemon juice
Mix together and drizzle over muffins after baking.
Carrot Cake Pancakes
These cakey flapjacks feature warm spices and bright carrot flavor. Our lightened version uses low-fat buttermilk and a small dab of honey butter to top the pancakes.
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Ingredients
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
Preparation
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Nutritional Information
Calories:
315
Fat:
13.3g (sat 4.8g,mono 4.4g,poly 3.3g)
Protein:
7.8g
Carbohydrate:
41.6g
Fiber:
2.2g
Cholesterol:
78mg
Iron:
2.3mg
Sodium:
381mg
Calcium:
177mg
Maureen Callahan, Cooking Light, JANUARY 2010
Yield: 6 servings (serving size: 2 pancakes and about 2 teaspoons honey butter)
Ingredients
5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey
Preparation
1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
Nutritional Information
Calories:
315
Fat:
13.3g (sat 4.8g,mono 4.4g,poly 3.3g)
Protein:
7.8g
Carbohydrate:
41.6g
Fiber:
2.2g
Cholesterol:
78mg
Iron:
2.3mg
Sodium:
381mg
Calcium:
177mg
Maureen Callahan, Cooking Light, JANUARY 2010
Tuesday, February 2, 2010
Broccoli Cheddar Rolls
1 recipe dough for rolls, gone through the first rise
1 (10 oz) bag of frozen chopped broccoli, thawed and drained
1 cup grated cheddar cheese (or whatever cheese you want-I used pepper jack)
1/4 cup minced dried onions
1 egg
1 teaspoon onion salt (I didn't have this, so I used garlic powder)
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
1 teaspoon seasoned salt (I didn't have again, so I used a Cajun seasoning that is similar)
After dough has completed first rise, turn out onto a floured surface. Roll out dough into a large rectangle, about 1/4" thick. Mix broccoli, cheeses, onions, egg, and salts in a small bowl. Spread mixture over dough. Tightly roll up the dough jelly roll style. Using a little water on fingertips, pinch edge firmly to seal dough. Cut into 24 slices.
Place slices on greased cookie sheets. Brush panned dough with melted butter. Cover with plastic wrap and let dough rise until double in size. Bake at 375 degrees for 10-15 minutes (I should have done more like 20 because they were still a little doughy). Remove to cool on wire rack immediately.
1 (10 oz) bag of frozen chopped broccoli, thawed and drained
1 cup grated cheddar cheese (or whatever cheese you want-I used pepper jack)
1/4 cup minced dried onions
1 egg
1 teaspoon onion salt (I didn't have this, so I used garlic powder)
2 tablespoons Parmesan cheese
2 tablespoons butter, melted
1 teaspoon seasoned salt (I didn't have again, so I used a Cajun seasoning that is similar)
After dough has completed first rise, turn out onto a floured surface. Roll out dough into a large rectangle, about 1/4" thick. Mix broccoli, cheeses, onions, egg, and salts in a small bowl. Spread mixture over dough. Tightly roll up the dough jelly roll style. Using a little water on fingertips, pinch edge firmly to seal dough. Cut into 24 slices.
Place slices on greased cookie sheets. Brush panned dough with melted butter. Cover with plastic wrap and let dough rise until double in size. Bake at 375 degrees for 10-15 minutes (I should have done more like 20 because they were still a little doughy). Remove to cool on wire rack immediately.
Market Street Grill Clam Chowder
(Serves 12)
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Here are a few tips from my cousin Leigh:
A few tips (maybe more than a few): I almost always double the vegetables because I like more in there. Especially the potatoes.
Make sure the leeks are soft before you add the butter/flour.
I always melt the butter in the oven container, then add the flour to it. (I also love this method of cooking it in the oven, it makes it much more efficient.)
2 cans of clams give you about the right amount of clams and juice.
I never put in the Tabasco sauce and only put in 1/2 the pepper. Otherwise it's too spicy for the kids.
You might have to experiment - if it's too runny, cook more the liquid off the vegetables next time. If it's too thick, you can always add regular milk to thicken. You can even substitute the half and half with regular milk if you cook off a lot of the liquid from the vegetables.
I've never tried it without clams, but I imagine it would be just great without if you're not a seafood person. Just substitute the clam juice for water or chicken broth.
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Here are a few tips from my cousin Leigh:
A few tips (maybe more than a few): I almost always double the vegetables because I like more in there. Especially the potatoes.
Make sure the leeks are soft before you add the butter/flour.
I always melt the butter in the oven container, then add the flour to it. (I also love this method of cooking it in the oven, it makes it much more efficient.)
2 cans of clams give you about the right amount of clams and juice.
I never put in the Tabasco sauce and only put in 1/2 the pepper. Otherwise it's too spicy for the kids.
You might have to experiment - if it's too runny, cook more the liquid off the vegetables next time. If it's too thick, you can always add regular milk to thicken. You can even substitute the half and half with regular milk if you cook off a lot of the liquid from the vegetables.
I've never tried it without clams, but I imagine it would be just great without if you're not a seafood person. Just substitute the clam juice for water or chicken broth.
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