Sep. 4 Sep. 11 Sep. 18 Sep. 25
THE ULTIMATE TAILGATING BREAKFAST SANDWICHES (From iwashyoudry.com) 9-4-21 Top of page
1 lb. bacon
12 eggs
3/4 cup milk
1 tsp. salt
black pepper, to taste
1 refrigerated hash browns, 20oz
package
12 slices cheddar cheese
12 Thomas English Muffins
Preheat oven to 350°. Cook the bacon in either the oven (at 400 degrees F for 15 minutes) or in a skillet until crisp. Drain on a paper towel lined plate, but do not discard the grease! Place the grease into a large cast iron skillet, or heavy bottomed skillet (mine is 12 inches) and heat over medium heat. Add the refrigerated hashbrowns and press into an even layer. Let cook for 6 to 7 minutes, until golden brown, then flip over in sections and cook an additional 3 to 4 minutes, or until cooked through. Season the hashbrowns with salt and pepper according to your preference. Meanwhile whisk together the eggs, milk 1 tsp salt and 1/4 tsp black pepper in a bowl. Lightly coat a 9x13” cake pan or casserole dish with non-stick spray and pour the egg mixture in. Bake for 7 minutes, then gently stir the eggs in the pan, turning the sides over and pulling up the bottom layer of cooked eggs. Return to the oven and cook for an additional 5 minutes. Stir one more time and cook for an additional 3 minutes, or until the eggs are mostly set. The eggs will continue to cook once taken out of the oven, so don’t over cook them. Cut the eggs into 12 equal squares. Assemble your breakfast sandwiches on top of the Thomas English Muffins: cheese, hashbrowns, egg, bacon, top bun. Enjoy now, or keep reading to make sandwiches portable. Wrap the sandwiches halfway in parchment paper so the bottom is covered, but the top is open. Place, open side up in a foil container and then cover the container with foil. Keep the sandwiches chilled until ready to serve. To reheat, simply place the covered trays on a grill over medium heat. Cover and cook for 5 to 10 minutes or until the sandwiches are heated through.
FANTASY FOOTBALLS (From foodnetwork.com) 9-4-21
Add something sweet to your Super Bowl menu, like these chocolate footballs! Just combine 4 cups crumbled chocolate cake with 1/4 cup frosting and shape into 2-inch footballs using damp hands (add more frosting if the mixture is too dry). Insert a lollipop stick into each. Freeze until firm, about 30 minutes, then reshape to smooth out any imperfections. Dip in 8 oz. melted milk chocolate, place on a parchment-lined baking sheet and refrigerate until set, 15 minutes. Draw laces and stripes with white frosting.
MY JUICY LUCY (From tasteofhome.com) 9-4-21
1 lb. ground beef
8 tbsps. shredded American or cheddar
cheese
1/2 tsp. salt
1/2 tsp. pepper
4 hamburger buns, split and toasted
Tomato slices, onion slices, lettuce
Shape beef into 8 thin patties. Divide cheese among 4 patties; top with remaining patties and press edges firmly to seal. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160° and juices run clear, 6-8 minutes on each side. Serve on buns with toppings of your choice.
DILL PICKLE DIP (From tasteofhome.com) 9-4-21
8 oz. cream cheese, softened
1 cup sour cream
1/4 cup dill pickle juice
1 cup chopped dill pickles
1 tsp. garlic pepper blend
Ridged potato chips or pretzels,
for serving
In a small bowl, beat the cream cheese, sour cream and pickle juice until smooth. Stir in pickles and pepper blend. Serve immediately or refrigerate for up to 4 hours. If desired, serve with chips or pretzels.
STUFFED SMOKY PORK BURGERS (From tasteofhome.com) 9-4-21
2 lbs. ground beef
2 lbs. ground pork
1/2 cup panko bread crumbs
1/2 cup finely chopped red onion
3 tbsps. minced fresh basil
2 tsps. smoked paprika
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup finely chopped fresh pineapple
3/4 cup barbecue sauce
12 bacon strips, cooked and crumbled
Sliced Jarlsberg cheese, optional
12 hamburger buns, split
additional barbecue sauce, chopped
red onion and fresh basil, optional
In a large bowl, combine the first 8 ingredients, mixing lightly but thoroughly. Shape into 24 thin patties. Divide pineapple, barbecue sauce and bacon over center of 12 patties; top with remaining patties, pressing edges firmly to seal. Refrigerate, covered, for 1 hour. Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 7-8 minutes on each side. If desired, top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer. Serve on buns and if desired top additional barbecue sauce, red onion and fresh basil.
WATERMELON CUPCAKES (From tasteofhome.com) 9-4-21
1 package white cake mix (regular
size)
1 cup lemon-lime soda
3 large egg whites, room temperature
1/4 cup canola oil
3 oz. watermelon gelatin
2 drops watermelon oil, optional
2 cups butter, softened
6 cups confectioners' sugar
3 oz. watermelon gelatin
5 to 6 tbsps. lemon-lime soda
15 drops red food coloring
3 tbsps. miniature semisweet chocolate
chips
Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. For frosting, in a large bowl, combine butter, confectioners' sugar, gelatin, soda and food coloring; beat until smooth. Frost cupcakes. Sprinkle with chocolate chips. Store in the refrigerator.
PORK POT PIES 9-11-21 Top of page
1 lb. ground pork
1 1/4 cup sundried tomato alfredo
sauce, or alfredo sauce
12 oz. steam in bag frozen vegetable
medley
8 oz. refrigerated garlic breadstick
dough
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
In a large skillet over medium high heat, heat olive oil. Add pork and salt and pepper, brown well and drain. Return to skillet. Cook vegetables per package directions. Add sauce and vegetables to skillet and mix to combine. Divide into 4 individual size casserole dishes or 9x9" baking dish. Top mixture with breadstick dough in criss cross pattern. Bake 10-12 minutes at 375°.
CAJUN RICE DRESSING 9-11-21
1 lb. boodaya? sausage, can use
Andouille
1 lb. ground beef
1 lb. ground pork
1/4 cup vegetable oil
1/4 cup flour
1 1/2 cups yellow onions, chopped
1 cup green bell pepper, chopped
1-2 ribs celery, chopped
1 tbsp. garlic, minced
2 - 6 oz. cans mushroom steak sauce
(dark mushroom gravy)
2 cups beef stock or broth, can
use 2 cups water with 1 tsp. beef soup base
1 tbsp. cajun or Chesapeake bay
seasoning, adding some cayenne
1/4-1/2 tsp. cracked black pepper
3 cups cooked white rice
chopped green onion to garnish
hot sauce to taste
Place sausage in saucepan, cover with water and bring to boil. Reduce heat and simmer 20 minutes. Set aside to cool. Once cooled, chop until finely minced. Preheat oven to 350°. Grease 9x13" baking dish and set aside. In a large skillet, brown and crumble beef and pork. Drain and set aside. In the same skillet, start a rue by heating the oil over medium low heat, stir in flour, cook stirring constantly until mixture is a caramel color, usually 10 minutes. Stir in onion, bell pepper and celery. Cook and stir about 5 minutes. Add garlic, stirring another minute until fragrant. Stir in steak sauce and beef stock. Add browned meat and sausage. Stir in seasoning of choice, pepper and rice. Mix well. Taste and adjust seasonings to taste, add hot sauce. Scoop into baking dish. Cover tightly with foil. Bake at 350° for 30 minutes. Serve with hot sauce.
BUFFALO CHICKEN DIP (From cookscountry.com) 9-18-21 Top of page
1 lbs. cream cheese
3/4 cup Frank’s Red Hot Original
Sauce
1 (2 1/2 lbs.) rotisserie chicken,
skin and bones discarded, meat shredded into bite-size pieces (3 cups)
1 cup ranch dressing
4 oz. blue cheese, crumbled (1
cup)
2 tsps. Worcestershire sauce
4 oz. sharp cheddar cheese, shredded
(1 cup)
2 scallions, sliced thin
Tortilla chips
carrot sticks
celery sticks
Adjust oven rack to the middle position and heat to 350°. Combine cream cheese and hot sauce in microwaveable bowl and microwave until the cream cheese is very soft, about 2 minutes. Halfway through, whisk until smooth and no lumps of cheese remain. Stir in chicken, dressing, cheese and WOR sauce until combined. Transfer to shallow 3 quart baking dish. (If using a 2 quart baking dish, bake 45 minutes.) Bake for 10 minutes. Remove from oven and stir. Top with cheddar cheese. Return to oven 10 minutes longer until cheddar is melted and dip is bubbling around the edges. Sprinkle with scallions. Serve with chips, carrots and celery.
FRENCH ONION DIP 9-18-21
3 tbsps. unsalted butter
2 lbs. onions, finely chopped
1/2 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper
1/4 cup water
2 1/2 tsps. balsamic vinegar
1 cup sour cream
1/2 cup mayonnaise
Melt butter in 12" skillet over medium heat. Add onion, salt, pepper and cayenne. Cook, stirring occasionally until onions are translucent. Reduce to medium low and continue cooking until onions are golden, about 10 minutes. Add 2 tbsps. water to pan and cook, scraping up any brown bits until water is evaporated, about 5 minutes. Add remaining 2 tbsps. water and cook until onions are caramelized and water is evaporated, about 5 minutes. Remove from heat. Stir in balsamic vinegar. Transfer to medium bowl and allow to cool 10 minutes. Add sour cream and mayonnaise. Stir to combine. Season with salt and pepper to taste. Refrigerate at least 30 minutes to allow flavors to blend. Serve.
NEIMAN MARCUS (INSPIRED) DIP (From cookscountry.com) 9-18-21
8 slices bacon, cut in 1/2" pieces
8 oz. extra sharp cheddar cheese,
shredded
1 cup mayonnaise
1/2 cup slivered almonds, toasted
4 scallions, sliced thin
2 tsps. Frank's Red Hot sauce
Cook bacon in 12" nonstick skillet over medium heat until crispy, about 5-7 minutes. Use slotted spoon to transfer bacon over to paper towel lined plate for 5 minutes to cool. In a serving bowl, stir cheddar, mayonnaise, almonds, scallions and hot sauce. Add bacon and stir. Cover and refrigerate for at least 2 hours and up to 2 days.
APPLE PIE CRESCENTS (From pillsbury.com) 9-18-21
1 small Granny Smith apple, peeled,
cored, cut into 8 (1/2-inch) slices
3 tbsps. butter, melted
1 can (8 oz.) refrigerated Pillsbury™
Original Crescent Rolls (8 Count)
1/3 cup packed brown sugar
1 tsp. apple pie spice
Heat oven to 375°. Line cookie sheet with cooking parchment paper, or grease cookie sheet. Set aside. In small bowl, toss apple slices in 1 tablespoon of the melted butter; set aside. Separate dough into 8 triangles. In small bowl, mix brown sugar and apple pie spice. Divide mixture evenly among triangles. Top each triangle with apple slice. Starting at short side of each triangle, wrap dough around apple. Place on cookie sheet. Brush with remaining 2 tablespoons melted butter. Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving. Granny Smith apples work best in this recipe because they hold together while baking and deliver a tart-sweet flavor. For extra garnish, sprinkle apple pie spice on top of your rolled crescents after baking. Serve warm crescents with a scoop of vanilla ice cream or dollop of whipped cream, if desired.
OATMEAL PANCAKES (From yummly.com) 9-25-21 Top of page
Dry Mix:
3/4 cup oat flour
1 cup all-purpose flour
3 tbsps. sugar
2 tsps. baking powder
3/4 tsp. salt
Wet Mix:
3 tbsps. unsalted butter, melted
and cooled slightly
1 1/4 cups whole milk
1 cup cooked oatmeal, cooled*
1 tbsp. unsulphured (not blackstrap)
molasses
2 large organic eggs
To make oatmeal: In a small saucepan, bring 2 cups of water, 1 cup of whole rolled oats, and a pinch of salt to a boil. Simmer on low heat for about 5 minutes until cooked. Cool on the stove and continue with the recipe.
Sift the dry ingredients into a large bowl, pouring back any bits of the grain into the bowl. Set aside. Whisk together the butter, milk, oatmeal, molasses, and eggs until thoroughly combined. Using a spatula, gently fold the wet ingredients into the dry ingredients. The batter should be slightly thick with a holey surface. It is important to lightly fold the batter to ensure tender cakes. Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed on the pan. Rub the pan generously with butter (the secret behind crispy pancakes). Working quickly, pour 1/3 cup of batter onto griddle. Once bubbles begin to form on the top of the pancake, flip and cook until the bottom is golden brown (about 5 minutes total). Wipe the pan with a cloth and rub with butter before griddling the next batch. Continue with the rest of the batter. Serve the pancakes with maple syrup and butter, apple butter, or the topping of your choice
SAUSAGE PANCAKES 9-25-21
2 cups flour
2 tsps. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 eggs
2 cups sour milk
2 tbsps. vegetable oil
1 lb. pork sausage, cooked and
drained
Cook pancakes as normal. Do not need syrup.
OMELETTE IN A BAG (4-23-11) 9-25-21
Put omelette ingredients in a bag and put into boiling water for 14 minutes or until the omelette is thoroughly cooked but not overdone.
PARTY OMELETTE (8-12-06) 9-25-21
Put a large pot of water on to boil. Using freezer bags, write each person's name on a bag. Crack 2 eggs into bag with salt and pepper along with whatever you would like in your omelette and roll the bag to remove excess air and seal. Put the bags into the boiling water and leave for 17 minutes. Remove from water and roll out of bag onto plates.
POPPYSEED DRESSING 9-25-21
1 cup salad oil
1/2 cup sugar
1/3 cup cider vinegar
1 tbsp. poppy seeds
1 tbsp. grated onion
1 tsp. salt
1 tsp. dry mustard
Blend all ingredients in blender. Makes a large batch.
CRISP SUGAR COOKIES (From tasteofhome.com) 9-25-21
1 cup butter, softened
2 cups sugar
2 large eggs, room temperature
1 tsp. vanilla extract
5 cups all-purpose flour
1 1/2 tsps. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup 2% milk
In a large bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Cover and refrigerate 15-30 minutes or until easy to handle. Preheat oven to 350°. On a floured surface, roll out dough to 1/8" thickness. Cut into desired shapes using a 2" cookie cutter. Place 2 in. apart on greased baking sheets. Bake 10 minutes or until edges are lightly browned. Remove from pans to wire racks to cool completely.
CINNAMON PANCAKES (From allrecipes.com) 9-25-21
1 cup all-purpose flour
2 1/2 tbsps. white sugar
2 tsps. baking powder
1 tsp. baking soda
2 tsps. ground cinnamon
1 cup milk
2 eggs
1/4 cup butter, melted
Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl. Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended. Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
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