1 cup chicken sausage (any flavor) sliced (can use any type sausage you want to.
1/4 cup chopped green onion
8 eggs
1/2 cup milk
1/4 cup sour cream
salt and pepper to taste
1/4 cup grated parmesan cheese (can use any type cheese)
vegetables: I used spinach, zucchini, mushrooms. You can use any veggies you need to use up or that your family likes.
4 teaspoons olive oil
Preheat oven to 350 degrees. Whisk the eggs, cheese, milk,onion, salt and pepper, and sour cream together in a bowl. Heat the oil in a nonstick, ovenproof skillet. Add the veggies and saute until the veggies are softened a bit and coated with the oil. Reduce the heat to medium, pour in the egg mixture and stir quickly to combine. Cook until the eggs are set around the edges, around 5 minutes. Transfer the skillet to the oven and bake until the eggs are set, about 10 to 12 minutes.
Deena Callahan
Saturday, January 28, 2012
Monday, January 23, 2012
Sticky Buns
12 Rhoades dinner rolls
½ C. Butter
1 C. Brown Sugar
1 lg. box vanilla pudding-cook and serve
2 T. Milk
1 t. Cinnamon
Sunday, January 1, 2012
2012 Monthly Themes
- January - "Breakfast Foods"
- February - "Chocolate"
- March - "Salads"
- April - "Citrus"
- May - "Mexican"
- June - "Tea Party"
- July - "Appetizers"
- August - "Family History Foods"
- September - "Asian"
- October - "Family Favorites (Go-to Meals)"
- November - "Soups and Stews"
- December - "Cookie Exchange"
Friday, December 30, 2011
Pumpkin Dark Chocolate Brownies
•1 box of Betty Crocker Dark Chocolate Brownie mix
•1/2 cup to 1/2 cup and 1TBS canned pumpkin (instead of oil)
•2 eggs
•water as directed
•semi sweet and white chocolate chips (about 1/3 cup all together)
•2 tsp vanilla extract
•1/2 tsp almond extract
•chopped pecans (optional)
•pumpkin pie spices (1-2 tsp)
•1/4 tsp sea salt (optional)
Preheat oven as directed on package. Mix ingredients as directed on package, substituting the pumpkin instead of oil. Add chocolate chips toward the end (nuts, too, if you like). Add some pumpkin pie spice and mix. Put in greased pan (I recommend 13x9 in.). Sprinkle some more pumpkin pie spice (and sea salt if you like) to top of batter in pan. Bake for 30 minutes, or until firm and toothpick comes out clean. (It took 50 minutes to fully bake. The reason, I think, is because the pumpkin made it much more moist.) This came out very spongey, like a bread pudding. It also shrunk away from the pan and was very easy to remove. Hope you enjoy!
•1/2 cup to 1/2 cup and 1TBS canned pumpkin (instead of oil)
•2 eggs
•water as directed
•semi sweet and white chocolate chips (about 1/3 cup all together)
•2 tsp vanilla extract
•1/2 tsp almond extract
•chopped pecans (optional)
•pumpkin pie spices (1-2 tsp)
•1/4 tsp sea salt (optional)
Preheat oven as directed on package. Mix ingredients as directed on package, substituting the pumpkin instead of oil. Add chocolate chips toward the end (nuts, too, if you like). Add some pumpkin pie spice and mix. Put in greased pan (I recommend 13x9 in.). Sprinkle some more pumpkin pie spice (and sea salt if you like) to top of batter in pan. Bake for 30 minutes, or until firm and toothpick comes out clean. (It took 50 minutes to fully bake. The reason, I think, is because the pumpkin made it much more moist.) This came out very spongey, like a bread pudding. It also shrunk away from the pan and was very easy to remove. Hope you enjoy!
Wednesday, December 14, 2011
Snickerdoodles
COOKIE DOUGH INGREDIENTS:
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
CINNAMON SUGAR MIXTURE:
4 Tbsp. sugar
4 tsp. cinnamon
DIRECTIONS:
Cream together butter, shortening, and sugar. Add eggs, mix well. Add flour, tartar, soda, and salt. Shape dough into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 10 to 13 minutes.
1/2 cup butter
1/2 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
CINNAMON SUGAR MIXTURE:
4 Tbsp. sugar
4 tsp. cinnamon
DIRECTIONS:
Cream together butter, shortening, and sugar. Add eggs, mix well. Add flour, tartar, soda, and salt. Shape dough into balls and roll in sugar and cinnamon. Place on greased cookie sheet. Bake at 400 degrees for 10 to 13 minutes.
Wednesday, November 30, 2011
Tuscan Chicken (or Turkey) Soup
This recipe is super easy and comes together really quickly. It was a great way to use leftover turkey or a rotissere chicken. (That's why I used shredded rather than cuped chicken.) The boys in my family are not vegetable eaters, and I've adapted many recipes to include vegetables by hiding them. Though not in the original recipe, I added a 1/2 cup of carrot puree, and they didn't know the difference...it's the same color as pumpkin, right?
1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14.5 oz each) chicken broth
2 cups cooked turkey/chicken; shredded or cubed
1 can (15oz) solid pack pumpkin
1 can white kidney or cannellini beans, rinsed & drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated parmesean cheese
In a large saucepan, saute the onion, celery & garlic in oil until tender.
Stir in the broth, turkey, pumpkin, beans, salt, basil & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesean cheese.
A few other notes- I really don't like mincing and chopping, so I took the celery, onion & garlic and put it all in the food processor and let it do the work for me! I used a rotissere chicken that I'd cooked in the crock-pot, so I used the broth from that and it was even better. Just salt & pepper to taste. Lastly, canned pumpkin is listed in the recipe; I happened to have a plethora of pumpkins, so I roasted one and pureed it and used that. Enjoy!
1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14.5 oz each) chicken broth
2 cups cooked turkey/chicken; shredded or cubed
1 can (15oz) solid pack pumpkin
1 can white kidney or cannellini beans, rinsed & drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated parmesean cheese
In a large saucepan, saute the onion, celery & garlic in oil until tender.
Stir in the broth, turkey, pumpkin, beans, salt, basil & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesean cheese.
A few other notes- I really don't like mincing and chopping, so I took the celery, onion & garlic and put it all in the food processor and let it do the work for me! I used a rotissere chicken that I'd cooked in the crock-pot, so I used the broth from that and it was even better. Just salt & pepper to taste. Lastly, canned pumpkin is listed in the recipe; I happened to have a plethora of pumpkins, so I roasted one and pureed it and used that. Enjoy!
Oatmeal Bread
Quality bread flour - 1 lb, 8 oz (5 1/2 cups)
Whole-wheat flour - 6 oz (1 cup)
Yeast - .18 oz, active dry (2 1/2 tsp)
Rolled oats - 5.3 oz (1 5/8 cups)
Water - 1 lb, 4 oz (2 1/2 cups)
Milk - 3.5 oz (1/2 cup)
Honey - 2.4 oz (3 T)
Vegetable oil - 2.4 oz (5 1/2 T)
Salt - .7 oz (3 1/2 tsp)
TOTAL YIELD 4 lb, 2.5 oz
1. MIXING: Add the water and milk to the mixing bowl, then add all ingredients except salt and flour. Stir and let stand for approx. 10 to 15 minutes to soften. Add the wheat flour, salt and about 2 cups of the bread flour to the bowl. In a mixer, mix on first speed for 3 to 5 minutes in order to incorporate the ingredients thoroughly and develop the gluten. Then add remained flour. Mix on second speed and mix for 4-5 minutes, until a moderate gluten development has been achieved, until dough pulls away from bowl and clings to hook. The dough consistency should be moderately loose, with a slight tackiness from the honey.
2. BULK FERMENTATION: 2 hours, or double in bulk, when indention stays when poked (or overnight retarding).
3. FOLDING: Fold the dough once, after 1 hour.
4. DIVIDING AND SHAPING: Divide in half and roughly shape into loaves (Eighteen-ounce each.) Tasty rolls of about 3 ounces each can also be made with the dough. Place the dough pieces on a lightly floured work surface. Cover the rounds with plastic. Once the dough is sufficiently relaxed, shape into blunt cylinders for pan loaves; for round loaves or rolls, shape accordingly. A nice finish for the bread or rolls is made by dipping the top of the dough into a damp cloth (or misting the surface) and then pressing the moistened surface into a tray of oatmeal. Cover the loaves with plastic wrap sprayed lightly with cooking spray so that air currents don't crust the surface.
5. FINAL FERMENTATION: 1 to 1 1/2 hours at about 76°F.until double in size.
6. BAKING: Bake at 400°. The milk, honey, and oil contribute a lot to bread coloring. Eighteen-ounce loaves baked in loaf pans will take 30 to 32 minutes to bake. Remove from pans soon after baking and allow to cool.
Source: Jeffrey Hamelman from “Bread, a Baker’s Book of Techniques and Recipes”
Whole-wheat flour - 6 oz (1 cup)
Yeast - .18 oz, active dry (2 1/2 tsp)
Rolled oats - 5.3 oz (1 5/8 cups)
Water - 1 lb, 4 oz (2 1/2 cups)
Milk - 3.5 oz (1/2 cup)
Honey - 2.4 oz (3 T)
Vegetable oil - 2.4 oz (5 1/2 T)
Salt - .7 oz (3 1/2 tsp)
TOTAL YIELD 4 lb, 2.5 oz
1. MIXING: Add the water and milk to the mixing bowl, then add all ingredients except salt and flour. Stir and let stand for approx. 10 to 15 minutes to soften. Add the wheat flour, salt and about 2 cups of the bread flour to the bowl. In a mixer, mix on first speed for 3 to 5 minutes in order to incorporate the ingredients thoroughly and develop the gluten. Then add remained flour. Mix on second speed and mix for 4-5 minutes, until a moderate gluten development has been achieved, until dough pulls away from bowl and clings to hook. The dough consistency should be moderately loose, with a slight tackiness from the honey.
2. BULK FERMENTATION: 2 hours, or double in bulk, when indention stays when poked (or overnight retarding).
3. FOLDING: Fold the dough once, after 1 hour.
4. DIVIDING AND SHAPING: Divide in half and roughly shape into loaves (Eighteen-ounce each.) Tasty rolls of about 3 ounces each can also be made with the dough. Place the dough pieces on a lightly floured work surface. Cover the rounds with plastic. Once the dough is sufficiently relaxed, shape into blunt cylinders for pan loaves; for round loaves or rolls, shape accordingly. A nice finish for the bread or rolls is made by dipping the top of the dough into a damp cloth (or misting the surface) and then pressing the moistened surface into a tray of oatmeal. Cover the loaves with plastic wrap sprayed lightly with cooking spray so that air currents don't crust the surface.
5. FINAL FERMENTATION: 1 to 1 1/2 hours at about 76°F.until double in size.
6. BAKING: Bake at 400°. The milk, honey, and oil contribute a lot to bread coloring. Eighteen-ounce loaves baked in loaf pans will take 30 to 32 minutes to bake. Remove from pans soon after baking and allow to cool.
Source: Jeffrey Hamelman from “Bread, a Baker’s Book of Techniques and Recipes”
Subscribe to:
Posts (Atom)