Sausage Breakfast Casserole Recipe

Sausage Breakfast Casserole Recipe
 INGREDIENTS
 • 1 lb of pork sausage, (then cooked, drained, crumbled)
 • 4 ½-6 cups cubed day old bread
 • 2 cups shredded sharp cheddar cheese
 • 8 eggs slightly beaten
• 2 cups half and half
 • 1 tsp dry mustard
• ½ tsp salt
• Fresh ground pepper to taste
 1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces 2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage over the top. 3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.

Dessert Crepes

Ingredients

 

Strawberry Cream filling

• 2 cups sliced strawberries
• 1/4 cup sugar
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup powdered sugar

crepes

• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt

Directions: for filling

1. To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
2. Drain excess water from strawberries and sugar.
3. In mixing bowl blend cream cheese and powdered sugar until smooth.
4. Stir in reserved strawberries.

Directions for crepes

1. In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
2. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.  
3. I took this recipe from here http://allrecipes.com/recipe/dessert-crepes/detail.aspx you can actually change how many servings to change the recipe on how many you want to make. This recipe makes 8-16 depending on how thin they are.   

Fresh Strawberry Upside Down Cake

• 2 cups crushed fresh strawberries
• 1 (6 ounce) package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator.

Sweet Dinner Rolls

Ingredients

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Directions

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake in preheated oven for 10 to 15 minutes, until golden.


another way to make then

Wow, I can't believe I made such good rolls. I don't have a breadmaker, so here's what I did: I mixed the water and milk, nuked in in the microwave for 1 minute and 15 seconds, poured it into the bowl of my KitchenAid mixer, then stirred in the sugar until it dissolved, then stirred in the yeast. I use yeast from a jar instead of packets, and I used 2.5 teaspoons. After it got foamy (I only waited about 10 minutes...I'm impatient) I mixed in the salt, butter and egg, then I started mixing the flour a half cup at a time. I let it rise for about 45 minutes in the bowl, then punched it down, divided it into 16 balls (I didn't feel like making crescents) and let it rise for another hour, then baked for 10 minutes. They turned out like something from a bakery. I have never, ever baked bread this wonderful. I am so bummed that I am home alone right now and nobody can see what a wonderful thing I just did! I also want to add, pay attention to the temperature of your oven...My oven tends to be extremely hot, so I only set it for 350 to bake these...they turned out perfect. I know 400 degrees would have blackened them. ~K






Found recipe here http://allrecipes.com/recipe/sweet-dinner-rolls/

kill Level:
Beginner
Prep Time:
15 Minutes

Nutrition Info
Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Directions

1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Moist banana bread

3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour

No need for a mixer for this banana bread recipe.
Preheat the oven to 350°F (175°C).
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour.
Cool on a rack.
Remove from pan and slice to serve

Corn bread

Ingredients

* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 2/3 cup white sugar
* 1 teaspoon salt
* 3 1/2 teaspoons baking powder
* 1 egg
* 1 cup milk
* 1/3 cup vegetable oil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

rolls

KitchenAid Sixty-Minute Dinner Rolls
Adapted from a recipe found on The Bumbling Baker
Erin’s Note: This recipe yields 24 large dinner rolls. If you don’t want 24 rolls kicking around your house I would definitely halve the recipe.

1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages of dry active yeast (Erin’s Note: This equals 6 3/4 teaspoons if you use yeast from a jar).
1 1/2 cups warm water (105F – 115F)
5 – 6 cups all-purpose flour

In a small saucepan, stir milk, sugar, salt and butter together. Heat over low heat until butter melts and sugar dissolves. Cool until lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm milk mixture and 4 1/2 cups flour to yeast mixture, and using a dough hook, mix on low speed for about 1 minute. With the mixer still going, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean the sides of the bowl. Knead on low speed for about 2 more minutes, or until dough is smooth and elastic – the dough will still be slightly sticky to the touch.

Place dough in a greased bowl, turning it to grease the top. Cover the dough with a clean, dry dish towel, and let it rise in a warm place, free from draft, for about 15 minutes.

Turn the dough onto a lightly floured surface, and divide into 24 equal pieces. Form each piece into a ball, and place in a greased muffin pan. Using kitchen shears or a pizza cutter (a knife will also work), cut each ball in half, then in quarters, and replace in the muffin pan. (Erin’s Note: Alternatively you can simply shape the dough into 24 balls and set them into a greased 9 by 13 baking dish. If you make the full recipe you will only be able to fit around 12 rolls in the baking dish at a time). Cover the muffin pan with the dish towel, and let the dough rise for about 15 minutes.

Bake at 425ºF for 12 minutes, or until the rolls are golden brown. Remove from pans immediately, and cool on wire racks. (Erin’s Note: At this point, in my family, we always brush the tops with a little butter

Taco Soup: brown a pound of meat, drain. add a medium onion and saute one min...add 1 tbsp taco seasoning, 16 oz can corn (don't drain), 16 oz kidney bean (drain and rinse), 28 oz can stewed tomatoes (don't drain), 8 oz tomato sauce. sim...mer 20-30 min. top with cheese, cornchips, freetos, sour cream, or anything else. we do a side of corn bread or mini corn muffins.

Chicken/Rice Burritos: large skillet cook 2 1/2 c chicken (or one can chicken) and shred. add 3/4 c rice (uncooked), 1/4 c taco seasoning, 1 3/4 c water, 8oz tomato sauce. boil, cover, simmer 20 min. add large tomato (or can of tomato) and 1/3 green onion (or some dried onion to taste). serve on tortilla. I add refried beans, sour cream and salsa but anything is fine.

Taco soup

Taco Soup
1 lb ground beef
½ cup onion, chopped
1 cup water
1 quart tomatoes, cut up
16 ounces kidney beans, undrained
16 ounces chili beans, undrained
8 ounces tomato sauce
16 ounces can corn, undrained
1 envelope taco seasoning mix


Brown ground beef with onion, drain fat. Add remaining ingredients and simmer 1 hour. Serve over corn chips, sour cream and grated cheese.

Chili

Ingredients

* 1 pound ground beef
* 1 onion, chopped
* 1 (14.5 ounce) can stewed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (15 ounce) can kidney beans
* 1 1/2 cups water
* 1 pinch chili powder
* 1 pinch garlic powder
* salt and pepper to taste

Directions

1. In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.
2. Season with the chili powder, garlic powder, salt and ground black pepper to taste. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Suggestions

This is the quickest thing I have made for dinner in a long time. However, I like my chili on the thicker side, and this chili was a little too watery. To solve this problem, I added half a can of tomato paste, and this made it perfect. I also added just a little extra chili powder because I wanted it to be a little spicier. Because I didn't have stewed tomatoes, I used canned diced tomatoes instead. They were just as good and gave the chili a nice flavor. I have already made this for dinner twice, and I plan on making it a staple in my recipe collection. It's great served with a portion of baguette.



It has snowed 5 feet here in Denver and I really wanted chili tonight. I can't believe how easy this was!!! It was sooooooooooooo good. I can't believe it. I tastes like I worked all day on it. I did make a few changes, I only put 1c. of water, and put about 1TB of chili powder. When I browned the meat I put 2 cloves of garlic in with onion. This was the tastiest dinner I've had! Thanks!

chicken enchiladas

For my chicken enchiladas, I mix up a cup of sour cream, 1 can diced green chilis, and 2 cans cream of chicken, then spread half of the mixture on the bottom of a 9x13 pan. Then I roll shredded chicken and cheese (sometimes I mix green oni...ons in with the cheese, gives it more of a Mexicany taste) in tortillas (between 8-10, depending on how much you smash them together), and layer those on top of the sour cream mixture. Then spread the rest of the sour cream mixture on top of the tortillas, sprinkle a little cheese and bake at 350 for 40 minutes. A staple at our house...

Chicken Cordon Bleu Casserole

3 chicken breast, cooked and shredded
1 cup diced fully cooked ham
1 large family size cream of chicken
1 cup of milk
1 ½ cup grated Swiss cheese
1 tsp salt
¼ tsp pepper
3 cups rice cooked

Put rice in bottom of 9/13 pan . Spread chicken and ha over rice. Mix soup. 1 cup cheese, milk, salt and pepper. Pour over casserole. Top with remaining cheese. Bake at 375 until warm and cheese on top is melted.

Frosting

1/2 c shortening
1/2 c butter/margarine
4 c (1 lb) powdered sugar
2 T milk
1 t vanilla

Cream shortening and butter until smooth. Add vanilla. Gradually add sugar, 1 cup at a time. When all sugar has been mixed in icing might appear dry. Add milk until light and fluffy. To thin for icing cake, add a small amount of light corn syrup.
yields 3 cups

Kaluha Pork

Rachel you really should try this one. It is amazing. Cut the recipe in half and you will still have left overs. It is yummy over rice.

10pd pork butt
3 T kosher salt
3 T liquid smoke
Head of cabbage cut up
2 cans of Chicken broth

Rub salt all over. Place in aluminum oven bag. Pour liquid smoke over. Cook at 325 for 3-4 hours and bum up heat last hour to 375. Cook till it can pull apart easily. Shred and place in pot with cabbage and broth. Cook till cabbage is almost soft and has a little crunch.

I know you will probably have questions. Call me if you ever want to make it.

TATER TOT CASSEROLE

1 lb ground turkey cooked, seasoned, drained
1 1/2 2lb bags tater tots
1 cans cream of mushroom
1 cans evaporated milk
1 cans cream of chicken
Brown meat & place in large cass. dish.
Cover with tater tots. Mix soup & milk together.
Pour over top. Bake at 350 for 1 Hour.
(One of Daddy’s Favorites!) Makes 1- 9”X13” pans

Sausage and Zucchini Sauté

1 lb kielbasa sausage, sliced
1 zucchini, sliced
(1 T butter, 1 T minced onion,
" t oregano, " t garlic salt, " t pepper)
1 tomato


In a large non-stick skillet, sauté sausage.
Remove sausage, melt margarine, then add
zucchini and spices. Cook until zucchini is
tender/crisp. Return sausage to the skillet and
heat all. Add chopped tomatoes on top of
ingredients.
Cook wild rice while sausage is browning.
Serve w/ rolls and butter.

1 box wild rice mix
Dinner rolls

TEX-MEX LASAGNA

Ingredients:

1 pound ground beef

1 (16 ounce) can whole tomatoes, undrained and cut up

1 (1 1/8 ounce) package taco seasoning mix

1 1/3 cups FRENCH'S® French Fried Onions or FRENCH'S® Cheddar French Fried Onions

1 1/2 cups cream-style cottage cheese

2 cups shredded Cheddar cheese

2 eggs, slightly beaten

12 (6-inch) flour or corn tortillas

1 medium tomato, chopped

1 cup shredded lettuce
Directions:

Heat oven to 350°F. Brown ground beef in large skillet; drain. Stir in canned tomatoes and taco seasoning. Reduce heat; simmer 5 minutes. Remove from heat and stir in 2/3 cup French Fried Onions. Combine cottage cheese, 1 cup Cheddar cheese and the eggs; set aside.

Overlap 3 tortillas in bottom of greased 2-quart baking dish. Overlap 6 tortillas around sides of dish. Spoon beef mixture evenly over tortillas; top with remaining 3 tortillas. Spoon cheese mixture over beef and tortillas. Bake, covered, 45 minutes or until cheese mixture is set.

Top with remaining Cheddar cheese and sprinkle remaining onions down center of casserole. Bake 5 minutes until onions are golden. Let stand 5 minutes before serving. Just before serving arrange tomato and lettuce around edges of casserole.

TURKEY ENCHILADAS

Found on Freches web site thought it look good will try soon!


Ingredients:

2 jars (16 oz. each) PACE® Picante Sauce

1/4 cup chopped fresh cilantro

2 tbsp. chili powder

1 tsp. ground cumin

2 cups (10 oz.) chopped cooked turkey

1 can (15 oz.) black beans, drained and rinsed

1 1/3 cups (2.8 oz.) FRENCH'S® French Fried Onions

1 package (about 10 oz.) flour tortillas (7-inch)

1 cup shredded Monterey Jack cheese with jalape�o peppers
Directions:

HEAToven 350�F. Grease 10 x 15-inch jelly-roll baking pan. Combine picante sauce, cilantro, chili powder and cumin in large saucepan. Bring to a boil. Reduce heat to low; simmer 5 min.

COMBINE 1 1/2 cups sauce mixture, turkey, beans and 2/3 cup French Fried Onions in medium bowl. Spoon a scant 1/2 cup filling over bottom third of each tortilla. Roll up tortillas enclosing filling and arrange, seam side down, in a single layer in bottom of prepared baking pan. Spoon remaining sauce evenly over tortillas.

BAKE, uncovered, for 20 min. or until heated through. Sprinkle with remaining 2/3 cup onions and cheese. Bake for 5 min. or until cheese is melted and onions are golden. Serve immediately.