O'Brien Sausage Casserole

 

O'Brien Sausage Casserole

INGREDIENTS:

1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers

1 pound Tennessee Pride Sage Sausage

1/2 cup chopped ham

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1/2 cup milk

1 cup cheddar cheese

1/2 cup French's Onions

1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.

Brown sausage, drain and set aside.

Combine soup, sour cream, and milk. Mix well.

Add sausage, French's Onions, cheese and pepper.

Stir in package of frozen hash browns.

Pour into 9 x 13 pan.

Bake for 30-40 minutes or until bubbly.

Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Egg White Breakfast Muffins

The base for this is egg whites but you can use whole eggs if you would like.  And the ingredients are endless - basically anything you would want in an omelet.

Egg White Breakfast Muffins with Spinach and Sausage

1/4 cup egg whites

1 cup cooked sausage, drained

1/2 cup shredded cheddar cheese

1/2 cup frozen spinach, thawed and drained

salt/pepper/garlic powder to taste

Pre-heat oven to 375 degrees.  Add egg whites to muffin tins and top with each of the ingredients - adding cheese last.  Bake for 20-25 minutes or until firm.  These freeze well - just pop them in the microwave for 30 seconds or so and enjoy!

 

O'Brien Sausage Casserole

O'Brien Sausage Casserole

INGREDIENTS:

1 package (28 oz) Great Value
Southern Style O'Brien Frozen
Hash Browns with Onions & Peppers

1 pound Tennessee Pride Sage Sausage

1/2 cup chopped ham

1 can cream of chicken soup

1 can cream of mushroom soup

1 cup sour cream

1/2 cup milk

1 cup cheddar cheese

1/2 cup French's Onions

1/2 teaspoon black pepper

Pre-Heat oven to 350 degrees.

Brown sausage, drain and set aside.

Combine soup, sour cream, and milk. Mix well.

Add sausage, French's Onions, cheese and pepper.

Stir in package of frozen hash browns.

Pour into 9 x 13 pan.

Bake for 30-40 minutes or until bubbly.

Top with cheese or additional French's Onions and brown another 5-10 minutes.

You can put this into smaller pans or muffin tins for individual servings.

Mashed Potato Omelet

Ever wonder what to do with leftover mashed potatoes?  Try this recipe next time you have a cup left.  You can also add in some chopped ham and your favorite vegetables for a quick 'dinner' omelet.

MASHED POTATO OMELET 

    4 eggs
    1 cupful of mashed potatoes
    1 tablespoon olive oil
    1 tablespoonful of chopped parsley

    1/2 cup shredded cheddar cheese

    1/4 cup onion, chopped
    salt and pepper, to taste

Beat the eggs until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add half of the parsley, cheese, onion, salt and pepper. Put the olive oil saute or omelet pan; when hot, turn the ingredients into the pan, and smooth it down with a spatula. Let this cook slowly until nicely browned; fold it over as you would a plain omelet, and turn onto a heated dish. Sprinkle with the remaining parsley and serve.

Irish Pancakes

We used to have pancakes on Sunday mornings.  Mom was always finding a use for leftover mashed potatoes.  Have you ever used them in pancakes?  It gives them a delicious flavor.  Try this recipe the next time you're looking for something different.  

IRISH PANCAKES

One cup mashed potatoes,

Two cups flour,

One teaspoon salt,

Three teaspoons baking powder,

Two eggs,

One cup milk,

Four tablespoon maple syrup (or corn syrup),

One and one-half teaspoons nutmeg.

Beat to thoroughly mix and then bake on a griddle. Spread with butter and sugar.

I've made pancakes so many times, I don't really think about all the steps involved in cooking them.  If you're new to this and need more directions, check out busycooks.com for step by step directions.

Check this out for tips on making perfect pancakes.

Cinnamon Butter & Giveaway

One of my favorite memories as a child is watching Mom make buttermilk biscuits.  Almost every Sunday morning, Mom would scoop up the flour and start from scratch.  They were perfect.  Of all the things that I learned from Mom, I never have mastered the art of a perfect biscuit.  Oh, Mom used canned biscuits too and we considered them a treat.  She’d flatten them out, fill them with home-made apple pie filling and make the best fried apple pies.  Add a some ice cream, and you’re in heaven.

When Pillsbury first began making frozen biscuits to bake at home, I jumped on the bandwagon.  At last, I could get the taste of home-made biscuits without the fuss.  And the best part?  I could cook as many as I wanted.  If I only needed two biscuits, then that’s all I needed to pull out of the freezer.  Anyone knows, there’s no such thing as making a ‘small’ batch of homemade biscuits!

As you can imagine, I was very excited to hear about the new Pillsbury® Grands!® Mini Biscuits.  These little biscuits are just the right size for little appetites or big appetizers! Love coupons? Click here so you can save $1.00 on the purchase of any Frozen Pillsbury Grands! Biscuits.
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Through MyBlogSpark, Pillsbury sent me information and a Pillsbury Grands! Mini Biscuits prize pack that included a coupon for a free package of biscuits, a $15 gift card, a biscuit basket, a butter dish and spreader. The best part? Pillsbury, through MyBlogSpark, is providing me with an additional prize pack for one of you!

What’s your favorite use for Pillsbury® Grands!®?  Do you use them in a recipe?  I love cooking home-made pot pies topped with a biscuit instead of pie crust.  Topping a biscuit with a little cinnamon, sugar, and butter before baking makes a wonderful dessert. Or, try this yummy recipe for cinnamon butter. The maple syrup adds just a taste of Fall! 

CINNAMON BUTTER
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1 cup butter
1/4 cup powdered sugar
1 tablespoon maple syrup
1 teaspoon ground cinnamon
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Allow butter to soften at room temperature. Beat butter, sugar, syrup and cinnamon together until well blended. Store in air-tight container and refrigerate for at least an hour before using.

MyBlogSpark and Pillsbury want you to enjoy the new Pillsbury® Grands!® Mini Biscuits too.  To enter, just leave a comment on this blog & tell me your favorite use for Pillsbury biscuits.  If you’re a follower of this blog, you are automatically entered, but you’ll get an extra entry if you leave a comment.  Hurry though, this giveaway ends October 20, 2010 at midnight. 

THIS CONTEST HAS ENDED - THE WINNER WAS: barbara.montyj

Egg-White Mushroom Friatta

 

You could call this an egg-white omelet.  You could also call it friatta.  How about an egg-white pizza?  How’s that for low-carb?  Ideally you want to cook a friatta in an oven proof skillet so you can place it under the broiler.  However, if you cook it until almost set, you can easily slide it onto a baking sheet to finish browning. 

Egg-White Mushroom Friatta

3 egg whites, beaten

2 tablespoons milk or cream

1/2 cup Colby-jack cheese, shredded

1/4 cup parmesan cheese, shredded

1/2 cup canned mushrooms, drained

1 tablespoon canola oil

1/2 teaspoon Cajun seasoning

1 teaspoon olive oil

Turn oven on Broil.  Sauté mushrooms in canola oil until slightly browned.  Drain well on paper towels. Pre-heat 1 teaspoon olive oil in oven proof skillet over medium-high heat.   Stir together egg whites, cream, Colby-jack cheese, mushrooms and seasoning.  Pour into skillet.  Cook until just barely set.  Sprinkle top with parmesan cheese.  Place pan under broiler for about five minutes or until top is browned.

Skipping Breakfast?

I'm as guilty as anyone of skipping breakfast. I'll end up feeling famished an hour later and grabbing something, well, something not so good for me. So, I was pretty excited when General Mills provided me with free cereal, product information and a gift pack through MyBlogSpark.

The timing was perfect since I had baked all those yummy treats in December and was hoping to start the new year off on the right track! Did you know that General Mills has been reducing sugar in their cereals - especially those advertised to kids under 12? For more information, visit General Mills: Cereal Health and Wellness. Their site has some great information on the benefits of cereal. As for me, I also like to have cereal as snack before bedtime and I don't feel one bit guilty about it! What's your favorite time of day to eat cereal?

Hash Brown Sausage Cups

 

By far the most popular recipe was the Crescent Bacon-Cheese Tartlets.  Though, I have to thank everyone that commented on my Reuben Rolls!  Thinking about how to tweak the Crescent Bacon-Cheese Tartlet recipe, I decided to go with sausage.  This is actually a mini version of a hash brown casserole.  I like the idea of using a little leftover sausage, peppers and potatoes to make a new breakfast treat.  Instead of making the mini-muffin cups, I made a larger version in a regular size muffin pan.  My version is meant more for breakfast rather than an appetizer.

After you look over the recipe, be sure to leave a comment to be entered in the Creative Creations Giveaway.  Thanks to Pillsbury for providing me with free crescent rolls to try out their recipe!  Now, we want to do the same for you.  Pillsbury is providing a Creative Creations gift pack through MyBlogSpark.  The gift includes 2 VIP coupons (valid in U.S. only) and some holiday serving platters.  If you left a comment on the last post, you’ll get an extra entry.  And, if you’re a follower of my blog, you’ll also get an extra entry there too!  Hurry though, all entries must be made by midnight, December 22, 2009. (This contest has ended - the winner was Karin!)

Hash Brown Sausage Cups

1 pkg Pillsbury Refrigerated Crescent Rolls

1 egg, beaten

2 tablespoons sour cream

1/2 cup sausage, browned & drained

1/4 cup chopped green & red peppers

1 tablespoon chopped onion

1/4 cup cooked, diced potatoes

salt & pepper to taste

1/4 cup cheddar cheese

Pre-heat oven to 375 degrees.  Spray muffin pan with non-stick cooking spray.  Unroll crescent rolls.  Press two triangles together at the seams to form a square.  Press each square into the muffin pan.  Mix egg and sour cream together.  Spoon about two teaspoons of egg mixture into bottom of each roll.  Combine sausage, peppers, onion and potatoes.  Spoon a heaping tablespoon of sausage mixture into each roll.  Top with remaining egg mixture.  Sprinkle with salt & pepper, if desired.  Top with cheddar cheese.  Bake at 375 degrees for 10-15 minutes or until golden brown.

Makes 4.

Simple Cookery Fried Rice

This is a dish that works well for brunch or for dinner. If you don't like sausage, substitute chicken, ham, beef or even make a vegetarian style. You can also add different veggies to stretch the meal. While the title says 'fried' rice, I don't really fry it. I use Uncle Ben's brown rice because it's ready in under two minutes in the microwave and has no added sodium. If you use one of the flavored blends, taste your dish before you add any salt. You can also use a mixture of brown, white or wild rice.
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Simple Cookery Fried Rice
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2-3 cups cooked brown rice
1/2 pound mild sausage
1 teaspoon garlic powder
1/4 teaspoon black pepper
salt to taste (I don't use any)
1 medium onion
1 can mushrooms, drained
1-2 tablespoons soy sauce (to taste)
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Brown sausage with garlic powder and pepper. Add onion and mushrooms. Continue cooking until onions are tender. Drain excess grease. Mix in soy sauce. Toss in rice and continue to cook another 1-2 minutes until well blended.
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Check out more great recipes at The Grocery Cart Challenge Recipe Swap.

Guest Recipe - Susan's French Toast Bread Pudding

My friend, Susan, sent me another wonderful recipe. This looks yummy for breakfast or dessert!
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French Toast Bread Pudding
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3 eggs
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon vanilla
six slices of bread
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Combine eggs, milk, sugar, pumpkin pie spice & vanilla in your blender. Blend well. Dip bread in mixture and let it soak for a few minutes. Over medium-high heat, in a non-stick skillet, grill until bread is set and golden brown. Susan served this with butter and maple syrup.

Old Books & Vintage Paper

My friend Kathy has started a new blog called Old Books and Vintage Paper. You'll really enjoy her story of how she ended up with over 2000 old books. One of those books is a rare cookbook by Frances Parkinson Keyes, a Senator's wife and celebrated author. Her career spanned several decades and many wonderful southern novels. When Mrs. Keyes started collecting recipes for her cookbook, she asked the other Senator's wives for contributions. Kathy sent me these recipes from the cookbook. I think you'll recognize these two women whose husbands had an eye on something more ambitious than the US Senate.

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This is a recipe submitted by Florence Kling Harding, wife of Warren G. Harding of Ohio

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Waffles:

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2 eggs, separated

2 tablespoons of sugar

1 teaspoon salt

2 tablespoons of butter, melted

2 cups of milk

3 cups of flour

3 teaspoons of baking powder

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Beat the egg yolks and stir in the sugar, salt and melted butter.Stir in the milk and enough of the flour to make a thin batter.Just before baking, stir in the baking powder and fold in the stiffly beaten egg whites. Bake in a hot waffle iron.

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It doesn't say how long to bake or what temp to bake it on so I guess old waffle irons don't have temperature controls and about the timing? I guess you just have to check on them to see if they are done yet!

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Here's another from Grace Coolidge (Mrs. Calvin Coolidge) of Massachusetts

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Lemon Pie:

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1 cup of sugar

1 and 1/2 tablespoons flour

Juice of one lemon

2 eggs, separated

1 tablespoon butter, melted

1 cup milk

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Combine the sugar and flour and stir in the lemon juice, beaten egg yolks and butter. Stir in the milk and fold in the egg whites that have been stiffly beaten. Line a pie plate with rich pie dough and bake it in a hot oven (450 degrees) for about 10 minutes or until the crust is set. Add the filling and bake in a slow oven (325 degrees) for about 35 minutes or until filling is set.

Sausage Spinach Cups

This is a quick breakfast that you can make ahead of time. It re-heats nicely in the microwave.

Sausage Spinach Cups

1 can biscuits (12)

1/2 pound sage sausage

1 medium onion

1/2 teaspoon garlic

1/4 teaspoon cayenne pepper

1/8 teaspoon black pepper

Frozen Spinach - 10 oz pkg, thawed & drained

1 cup shredded cheddar cheese

2 tablespoons ground flax seed

2 eggs, beaten

1/4 teaspoon salt

Pre-heat oven to 375 degrees. Brown sausage, onion, garlic powder, cayenne pepper and black pepper in skillet. Drain & set aside. In medium bowl combine egg, spinach, cheese, flax seed, and salt. Mix well. Spray inside muffin tin with non-stick cooking spray. Flatten each biscuit and mold into muffin cup. Spoon about a tablespoon of spinach mixture into each biscuit cup. Top with a tablespoon of sausage mixture. Bake for 20 minutes or until golden brown.

Breakfast Sausage Casserole

I like using little smokies in this breakfast casserole, but you could also use ground sausage or link sausage.

Breakfast Sausage Casserole

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1 pkg of little smokies, sliced (16 oz package)

1 small onion, finely chopped

1 and 1/2 cups skim milk

3/4 cup Bisquick baking mix

3 eggs, slightly beaten

1/4 tsp salt or to taste

1/4 tsp black pepper

1/4 tsp garlic powder

1 cup shredded cheddar cheese

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Pre-heat oven to 400 degrees. Spray small casserole dish with non-stick spray. Brown little smokies and onions over medium heat in a non-stick skillet. When onions are tender, remove and place mixture in bottom of casserole dish. In large bowl, whisk together eggs, milk, salt, pepper, garlic powder and Bisquick until smooth. Pour over sausage mixture. Top with cheese. Bake for 30 minutes or until golden brown on top. Let cool for 10 minutes before serving.

Holiday Potato Casserole

This easy breakfast casserole has become a Christmas Day tradition for me. I adapted this recipe from the traditional hash brown casserole. You can easily make it ahead of time. Just layer all the ingredients together, cover and keep in your freezer until ready to use. If you have never tried Jimmy Dean's Breakfast Skillets, they are wonderful. They contain ham, bacon or sausage with potatoes, red & green peppers and onions. They are located in freezer section of your grocery store and make a perfect recipe starter.

Holiday Potato Casserole

Jimmy Dean Breakfast Skillets-Sausage-1/2 pkg-about 2 cups
Jimmy Dean Breakfast Skillets-Ham-1/2 pkg - about 2 cups
1/2 cup Hormel bacon bits
1 cup shredded Cheddar Cheese
1 can Campbell's Cream of Chicken Soup
1/2 cup skim milk
1/2 cup low-fat sour cream
1/2 teaspoon black pepper
1/2 cup French's French Fried Onions

Pre-heat oven to 375. Coat inside of 9-inch square casserole dish with non-stick spray. Whisk together milk, soup, sour cream and black pepper. Layer Sausage mixture in casserole dish. Cover with 1/2 soup mixture. Sprinkle with 1/2 of bacon bits. Cover with 1/2 cheddar cheese. Layer Ham mixture on top of this. Cover with remaining soup mixture. Sprinkle with remaining bacon bits. Sprinkle with remaining cheese. Bake for 45 minutes or until bubbly. Top with French's onions and bake an additional 5 minutes or until onions are golden brown. Let set 10 minutes before serving.

If you decide to make this ahead of time or to freeze, don't add the onions to the top of your casserole. Also, put your frozen or cold casserole dish into a cold oven and increase your cooking time.

Healthy French Toast

French Toast without Eggs???

Yes, it is possible. I didn't believe it until I tried this recipe. Honestly, I really didn't miss the eggs! This is simple, healthy and easy.

Healthy French Toast

Ingredients:

1 tablespoon milled flax seed (or whole flax seed ground finely)

1/8 teaspoon cinnamon

2 tablespoons water

1/2 cup Silk Vanilla soy milk

2 slices whole grain bread (sliced diagonally)

Butter-flavored cooking spray

In a small bowl, mix milled flax seeds with cinnamon, add water and blend for one minute. Add soy milk and beat until mixed well. Dip the bread in this mixture and cook until browned in a nonstick skillet sprayed with butter-flavored cooking spray. Serve with honey or maple syrup. I sprinkled mine with a little powdered sugar.