Weekend Waffles

Ever had a recipe you find you love and use so much that the book it came from is stained, tattered, and torn so much you decide you better write it down? This one comes from the instruction booklet that came with the waffle maker that my sister, Jennifer, gave to me many years ago - in fact over 16 years ago! My family loves this recipe and asks for it often. I think it is the fluffy egg whites that make it so delightful.

Ingredients:
1 cup flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
3 eggs, separated
1 cup milk
4 tablespoons oil
1 teaspoon vanilla

Directions:
In a large bowl, whisk together flour, baking powder, salt, and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to flour mixture. Stir until smooth. Add oil and vanilla to batter and mix well. Fold egg whites into the batter. Pour about 2/3 to 3/4 cup of batter in to the middle of the waffle baker. Cook 5 to 6 minutes or until golden brown. Makes 4-6 waffles.

Best Baking Powder Biscuits

The Best Baking Powder Biscuits Ever!

Have sausage in the fridge on a saturday morning? Craving sausage and biscuits? Don't get the yellow Bisquick box or buy those shiny cylinders with the cute dough boy on them - really they are not as good as you think. Nothing beats home made.  These are no fail, buttery biscuits! Even I succeeded. 

Ingredients:
4 cups All-purpose Flour Plus Extra For Your Work Surfaces
2 Tablespoons Baking Powder
1 teaspoon Salt
1 cup Unsalted Butter, Cut Into Small Pieces
2 cups Milk

Preparation:

Preheat oven to 375 F. 

In a food processor bowl (see note *) combine the flour, baking powder, and salt. Pulse it a couple of times to incorporate. Then add the butter pieces. Pulse until the butter is cut into the flour mixture (check that your butter has been chopped up into pea-sized pieces—not large chunks).
Pour the mixture into a large bowl and add the milk. I’ve found that a wetter batter makes for taller biscuits—but you don’t want it soupy so watch your milk. You may not need all of the 2 cups. Mix the milk into the batter with a wooden spoon until it is all incorporated and the flour mix is all wet.

Sprinkle a clean surface with flour and turn out your dough onto the work surface. Give it one good knead to smooth it out. Don’t handle it too much or the biscuits won’t rise as well. Roll out the dough to about 3/4 inch or an inch thick. Then use a floured can or biscuit cutter to cut your biscuits.

Place them close together (touching) on a round baking sheet. The recipe yields 16-18 biscuits depending on how thick you roll them out. Bake them at 375 F for 18-20 minutes.

* If you don’t have a food processor, you can use a large mixing bowl and a bladed pastry cutter to cut in your butter like your mom used to do before there were food processors! 

Credit to: https://tastykitchen.com/recipes/breads/the-best-baking-powder-biscuits-ever/

Easter Breakfast Casserole

1 pkg breakfast sausage links
6 English muffins, cuty into 1 inch cubes
1/4 cup butter, melted
1 cup shredded cheddar
1 cup shredded mozzarella
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4 inch slices. Place English muffin cubes in a greased 13x9 inch baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes. 12 servings.

Jamie's Sausage Cream Cheese Bake

I have been long time blogging and online buddy with this sweet Christian friend who lives in Roanoke Virginia. We have yet to meet in person but I do get lots of tips and tricks from her. She is a stay at home mom who home schools! I am privelidged to have met her as she is such a good influence. I was reading her Facebook one day where she talked about this recipe and I just had to get it. Makes me hungry reading it:

Jamie sent you a message. --------------------
Subject: Recipe Here's the recipe for Sausage Cream Cheese Bake:

2 lbs. sausage(I used Jimmy Dean's with Maple)
2 8oz. packages of cream cheese, softened
2 cans crescent rolls.

Grease 9x13 baking dish. Unroll and spread 1 can of crescent rolls in dish. Cook and crumble sausage. Mix cooled sausage with softened cream cheese. Spread sausage mixture on top of cresent rolls. Cover mixture with remaining can of cresent rolls. Bake according to directions on crescent roll can. (Mine actually baked for 18 minutes) Cut into squares and serve.--------------------

Stuffed French Toast

8 slices of bread - cubed
1 pkg cream cheese cubed - put on the bottom of the pan
12 eggs and 2 cups of milk - mix together pour over bread mixture
½ cup syrup - pour over bread mixture

Put in fridge overnight. Bake at 375 degrees for 45 minutes

Breakfast Casserole

1 package frozen hash browns
1 family size can Cream of Mushroom soup
1 package of shredded Colby/Jack cheese (2-3 cups)
½ c milk
1 package of bacon
1 package of Jimmy Dean sausage
2 small cans of green chili’s
1 small tomato
1 small onion
1 dozen eggs
1 tsp dried mustard powder

Cook bacon and sausage. Mix in diced onion and green chilis. Place frozen hash browns in the bottom of pan. Pour bacon/sausage mixture over the top. Dice up small tomato and put over the top of meat mixture. Mix eggs together, add milk and dried mustard powder. Pour in mixture. Pour Cream of Mushroom soup over the top. (You will have to spread it out with a wooden spoon cuz it’s lumpy. Don’t add any water or milk to it.) Sprinkle shredded cheese over the top. Cover with foil and bake @ 350 degrees for 1 hour and a half. During the last half hour remove foil.