Sunday, August 20, 2017

Sausage & Gravy Biscuit Cups

What better way to start off your morning than with a hot and tasty meal of sausage, gravy and biscuits all rolled into one.  

Sausage & Gravy Biscuit Cups

1 package sausage crumbles, I used turkey
2 tbsp flour
1 cup milk, 2% works fine
salt and pepper to taste
1 can Grands buttermilk biscuits

Heat sausage in a large skillet.    When cooked, stir in flour until the sausage is coated.  Gradually stir in milk.  Let thicken and season to taste.

Roll out the Grands biscuits with a rolling pin.  Using jumbo muffin tins, grease and press the biscuit in each cup.  Fill cups with sausage gravy mixture.  Bake at 350° for about 15 minutes.  Bake until the biscuits turn golden brown.  Remove from oven and sprinkle your favorite cheese on top.  I used a shredded cheddar.  Return to oven until cheese has melted.

Makes 8 biscuit cups.

Sunday, August 13, 2017

Blackberry Peach Upside Down Cake

Peaches are in season and super sweet and delicious (or I got lucky with the ones that I've bought).  I've already made a peach crisp, eaten plain peaches and now decided to pair them with some blackberries to make this upside down cake.

Blackberry Peach Upside Down Cake 

Bottom layer ~

1/4 cup butter, melted
1/2 cup brown sugar

Pour the melted butter in a lightly greased 9" springform pan.  Sprinkle brown sugar evenly over the butter.  Add slices of 2 peaches and fresh blackberries in a circular pattern.

Cake layer ~

1/2 cup butter, softened
3/4 cup sugar
1/2 tsp cinnamon
1 large egg
1 tsp vanilla
1 1/4 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk

In a medium bowl, cream together softened butter and sugar.  Add in cinnamon, egg, vanilla and buttermilk.  Fold in flour, baking powder and salt.  Evenly spread cake mixture gently over the peaches.  Bake in a 350° for 50 minutes.  Place a piece of aluminum foil under pan because it might leak peach juice during baking.  Allow the cake to cool for 15 minutes before carefully turning over onto a serving plate.

Sunday, August 6, 2017

Dark Chocolate & Cranberry Bread

It’s always nice to start off your day or have a mid-afternoon snack of a tasty quick bread.  This bread is loaded with dark chocolate chips and dried cranberries.

Dark Chocolate & Cranberry Bread
6 tbsp butter, softened
¾ cup sugar
3 large eggs
½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups flour (take out 1 tbsp and stir into chips and dried cranberries)
¾ cup buttermilk
¾ cup dark chocolate chips
½ cup dried cranberries (I used Craisins)

In a small bowl, stir together the dark chocolate chips and dried cranberries with 1 tbsp of flour.  This will prevent them from sinking to the bottom.
Cream together softened butter and sugar.  Add in the eggs.  Alternate adding the dry ingredients and buttermilk.  Fold in the chips and cranberries until evenly distributed throughout the batter.  Spread into a greased loaf pan.  Bake for 70 minutes at 350°.  Allow to cool for 15 minutes in the pan before turning out on a cooling rack.

Sunday, July 30, 2017

Apple Sauce Waffles

A wonderful way to start off the day is the aroma of cinnamon spreading throughout the house.  Yesterday I made the cinnamon syrup so it was ready to go for this morning.  The syrup freezes well so you can have it with pancakes or waffles at a later time.

Apple Sauce Waffles

1 3/4  cups flour
 2 1/4  tsp baking powder
2 1/2  tsp sugar
1/2  tsp salt
1/2 tsp cinnamon
3 large eggs, separated
1 1/4  cups milk
1/2  cup apple sauce

Whisk all dry ingredients in a large bowl.  Add in milk, egg yolks and
 apple sauce.  Beat egg whites until light and fluffy.  Gently fold
in egg whites.  Bake in waffle maker per manufacturers instructions.

Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices. Bring to a boil for 3 minutes. Remove from heat and let sit for 5 minutes. Stir in evaporated milk.

Saturday, July 15, 2017

Sweet & Salty Chocolate Snack Mix

Chocolate covered pretzels, raisins, M&M's and Golden's crunchy, sweet and salty and all in one bite.  We have a gas station chain in the region that serves (and delivers) pretty good pizza.  One night, I decided to throw in an extra dessert on my order.  It was this snack mix...well, not quite this mix.  I added in raisins since I'm a chocolate covered raisin fan.  There's said they have graham crackers in the mix but I opted for Golden Grahams as an easy solution.  

Sweet & Salty Chocolate Snack Mix

Cover a jelly roll pan (10 x 15) with non-stick aluminum foil.

Sprinkle the following over the pan evenly (I probably used a little more than a half cup of each)
Broken pretzels
Golden Grahams cereal
Raisins (or Craisins would be good)

In a medium saucepan (or microwave save bowl), melt together 1 package chocolate almond bark and 1 cup semi-sweet chocolate chips.  Spread evenly over the snack mix in the pan.  Allow to cool and then refrigerate for 1 hour.  Lift up aluminum foil so the mixture is out of the pan.  Place down on a flat surface and cut into small pieces.  Store in an airtight container.

Monday, July 3, 2017

Parmesan Hasselback Potatoes

I was looking for an easy side for meatloaf and decided to finally trying to make Hasselback potatoes.  It was much easier than I expected and it certainly made the meatloaf look much better.  I think I'll try making these on the grill next time.

Parmesan Hasselback Potatoes
4 russet potatoes – washed and dried
¼ cup butter melted
Salt& freshly ground pepper
Place 2 wood spoons on the long side of each potato so you cannot slice down to the bottom.  Slice each potato in ¼” slices.  Fan out and add butter, salt and pepper into the crevasses.  Place into a nonstick foil lined pan and bake for 1 hour at 350°.  Brush additional butter onto potatoes 2-3 times while baking.  Five minutes before the potatoes are done, sprinkle ¼ cup Parmesan cheese over and allow to bake to a golden color.  Remove from oven and sprinkle with a little more cheese and a bit of parsley.

Friday, June 30, 2017

Red, White & Blue Icebox Cake

Here’s a dessert to make for the 4th of July holiday.  I used my own cookie recipe but you can use graham crackers or Nilla wafers just as easily and it would save you time.  Allow 8 hours for the cookies to soften so you can cut into the cake easily.

Red, White & Blue Berry Icebox Cake
Cookies ~
White Crack Cookies ~

1/2 cup butter, softened

1/2 cup shortening
1 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla
2 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt

Cream together butter, shortening and sugars.  Add in the egg and vanilla.  Mix together dry ingredients in a small bowl and gradually add into batter.  Roll in balls and place on parchment lined baking sheets.  Bake for 10 minutes at 350°.  Let sit on the baking sheets for a couple minutes before transferring to a cooling rack.
Filling ~
8 oz mascarpone cheese, room temperature
2 cups whipping cream
2/3 cup powdered sugar

Lemon zest & juice from 1 lemon
1 ½ cups of blueberries, raspberries and slice strawberries.

In a medium bowl, combine the mascarpone and whipping cream.  Whip until it thickens.  Stir in lemon zest, lemon juice and powdered sugar. Line cookies in a layer at the bottom of a  9" springform pan.  Place 1/3 of the cream mixture evenly on top.  Place a layer of berries on top in any order.  Repeat for 2 more layers.  Cover with plastic wrap.  Refrigerate for 24 hours before serving.  Decorate the top with additional berries before serving.