Brie and Sausage Brunch Bake

Jacob made this for Christmas morning breakfast and it was delicious. He didn't use fennel seed and used 8 real eggs instead of 2 cups egg substitute.

Ingredients

• 1 pound lean ground turkey
• 1 small onion, chopped
• 1 teaspoon fennel seed
• 1-1/4 teaspoons pepper, divided
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 8 cups cubed day-old sourdough bread
• 1/2 cup chopped roasted sweet red peppers
• 6 ounces Brie cheese, rind removed and cubed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons minced fresh basil or 2 teaspoons dried basil
• 2 cups egg substitute
• 2 cups 2% milk
• 1 tablespoon Dijon mustard
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 3 green onions, sliced

Directions

• In a large skillet, cook the turkey, onion, fennel, 1/4 teaspoon pepper, cayenne and nutmeg over medium heat until meat is no longer pink; drain.
• Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with turkey mixture, red peppers, Brie and Parmesan cheeses and basil. In a large bowl, whisk the egg substitute, milk, mustard and remaining pepper; pour over top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
• Sprinkle with mozzarella cheese. Bake 4-6 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.- From Taste of Home

Pizza Rolls

So I am sure that someone more brilliant than me has already come up with this....but the other day I just thought, hey what if I made pizza like I make cinnamon rolls?  And thus, the creation.

I have been playing around with my pizza dough recipe because I wanted to improve it.  I think I have almost got it to what I want.  This worked out beautifully and tasted so good.  I have also been playing around with my pizza sauce recipe because it needs it.  I liked what I did today, but am probably still going to change it more.  With that said... here is what I did.

Dough

1 1/4 c. warm water
1 pkg (1 Tbsp) yeast
4 Tbsp unsalted butter, soft, but not melted
no more than 4 c. of flour
1 tsp garlic salt

Proof yeast in warm water.  Beat butter in stand mixer just to mush it up a bit.  Add yeast mixture, salt, and 2 c. flour.  Mix well.  Add only enough flour to make a soft dough that is just a little sticky but you can still handle it.  Knead until smooth and elastic.  Let rise for at least 1 hour.

Sauce

1 can diced tomatoes, partially drained
1 can tomato paste
1/4 tsp pepper (I used fresh ground)
1/2 tsp salt
1/2 tsp ground oregano (you can use the leaves too, I just don't have any)

Combine all ingredients in a bowl and mix well somewhat mushing some of the tomatoes.


Pre heat oven to 425. 

Punch down dough and pour out onto a lightly floured surface.  Roll out into a large rectangle.  Spread sauce over dough staying 1 inch away from the edges.  Sprinkle with mozzerella ( I used a whole lb.)  Top with your favorite toppings, we just used pepperoni.  Roll up, sealing edges. 

Cut into 1- 1 1/2 in slices.  Place on a well greased cookie sheet.  Bake in the oven for about 15 minutes or until you can press down on the middle and it springs back. 

Enjoy!

Tilapia Citrus Couscous Salad

I ate at a friend's house last night and we had this recipe for dinner. Oh man, was it good!!

I have been looking for easy recipes that are healthy and this one fits the bill perfectly. Kid friendly, lots of veggies, tastes like it has chicken in it (but it's really fish), colorful, quick and easy, kids don't even know they're eating fish. What more can you ask for? Here is the recipe.

Tilapia Citrus Couscous Salad

Ingredients:

1 cup dry whole-grain couscous

Olive oil cooking spray

½ lb tilapia fillets (4 small or 2 large), skin and bones removed

2 large carrots, peeled and died

1 stalk celery ends timed and finely diced

1 medium yellow onion, finely diced

½ red bell pepper, cored, seeded, and died

Zest and juice 1 lime

Zest and juice ½ lemon

1 tsp Dijon  mustard

1 Tbsp extra-virgin olive oil

1 clove garlic, minced

2 tsp dried parsley

Sea salt and fresh ground black pepper to taste

Instructions:

One:  Cook couscous according to package directions.

Two:  Heat a large nonstick or cast-iron skillet on high heat for 1 minute.  Spritz with cooking spray and reduce heat to medium-high.  Place tilapia in skillet and cook for 2 minutes per side.  Remove tilapia and let cook for 5 minutes before flaking with a fork.

Three:  In a large bowl, combine couscous, tilapia, carrots, celery, onion, and bell pepper.   (Note: we sauté the veggies first)

Four:  In a medium bowl, whisk together lime zest and juice, lemon zest and juice, Dijon, oil, garlic and parsley.  Season with salt and black pepper.  Pour dressing over tilapia-couscous mixture and stir until well combined.  Garnish with additional parsley, if desired.  Serve immediately or chill in refrigerator, covered , for up to 1 day.

Five:  enjoy!

Tropical Chicken (or Ham)

I am sorry I haven't posted here in a long time. But, today, I was having a conversation with some ladies about using left-over ham and thought I would share my favorite recipe for using it.

1 T vegie oil (I leave this out)
6-8 chicken pieces, skin removed (I used 1-2 boneless skinless chicken breasts the one time I made this with chicken), or cubed cooked ham (I probably do 1-2 cups)
1 envelope onion soup mix
1 8 oz bottle Catalina-or any red French-salad dressing
1 can crushed pineapple, drained (I use tidbits, I don't love the tecture of crushed)
1 small jar apricot preserves (8 oz)
Salt and Pepper to taste

Directions: in a large oven proof skillet, brown chicken in vegetable oil over medium high heat and season with salt and pepper. While chicken is browning, mix together other ingredients and pour over chicken and cover. Bake at 350 degrees for 30-40 minutes (I usually do 20-it's fully cooked and only is for heating through). Serve over rice.

I made this with chicken the first time I made it, then tried it with left over ham the next time. I have never made it with chicken again. The person who gave me the recipe said that chopped fresh coconut in it is really good-I'm not a fan, so I've never tried. You can adjust amounts of jam and soup mix to get the level of sweetness you prefer. I like it as is. It originally calls for a small can of pineapple, but I use a regular one. Enjoy!

Chocolate marshmellow cookies

I made these today, and let me tell you they are d-lish! I am going to have to send leftovers to school with Eric tomorrow so I don't eat them all.

I got the recipe from here.

1 chocolate cake mix (I used Pillsbury devils food)
1/2 cup butter-flavored shortening (I used butter because I didn't have any)
2 eggs
12 large marshmallows
1/2 c. melted butter
1/3 c. unsweetened cocoa powder
1/3 c. evaporated milk (I used regular 1% )
1 lb. powdered sugar
1 tsp. vanilla

Instructions:
Preheat oven to 350. Combine cake mix, eggs, and shortening in the bowl of a heavy-duty mixer and mix until well combined. Drop dough by the tablespoon onto a baking sheet and bake for about 8-10 minutes or until the cookies appear done but are still soft in the center.

While the cookies are baking, use a pair of kitchen shears to cut each marshmallow in half. When the cookies have baked, remove the pan from the oven and place a marshmallow half on each cookie, cut side down. Return the pan to the oven for about 2 minutes. Remove from oven and very gently push each marshmallow down. Allow to cool completely and repeat with remaining cookie dough.

When the cookies have cooled completely, combine the powdered sugar and cocoa powder in a large bowl. Add melted butter, vanilla, and evaporated milk and beat on high until smooth, light, and fluffy. Transfer the frosting to an icing bag fitted with a large tip and swirl onto the cookies. Makes 24 cookies.

And these are what hers looked like. The shortening makes a difference in how they turn out. I think mine stayed poofier because of the butter, but still are amazing. I also think these would be devine with brownie cookies (made from a brownie mix)

Sparkling Cranberry Brie Bites

So we have started a little tradition in our family and that is that we only eat appetizers on New Years Eve. (We also do this during college football season) So needless to say, we have tried a LOT of appetizers. This by far was one of my favorites, and I will definitely make it again and again.

Just as a brief explanation it is a toasted baguette, with a slice of brie slightly melted, topped with an absolutely delicious cranberry chutney, and topped with sparkling cranberries.

I got the recipe from here.

Sugared Cranberries

2 cups fresh cranberries
1 cup good (like real, not Aunt Jemima) maple syrup
1 cup granulated sugar

Rinse cranberries and place in a medium bowl. Heat syrup in a small sauce pan just until warm. Pour over cranberries when syrup is warm, not hot, or cranberries may pop. Cool, cover, and let soak in the refrigerator overnight. Drain cranberries in a colander. Place sugar in a large bowl or baking dish. Add cranberries in 2 batches and roll around until lightly coated in sugar. Place on a baking sheet until dry, about 1 hour.

16 crackers (We used toasted baguette)
8 oz Brie cheese
cranberry chutney or cranberry relish
fresh mint for garnish

Assemble crackers with one slice of brie, a light layer of cranberry chutney, and 4 or 5 sugared cranberries. Garnish with fresh mint sprigs.

Cranberry chutney

1 orange peeled, tough membrane removed (all the white stuff, basically you just want the pulp)
1/4 c. orange juice
1 c. fresh cranberries (you really can use frozen once they are thawed)
3/4 c. sugar
1 med golden delicious apple, peeled, cored, and chopped (I used a crispin because that is what I like)
1/4 c. chopped walnuts (as fine as you like them)
1/2 Tbsp apple cider vinegar
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Combine all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer stirring occationally for 5-8 min. Or until cranberries are bursting. (the last time I made this I could actually hear the cranberries pop, it was fun) Chill until serving time. You can freeze in small containers for later use.

Also tasted really good on chicken, pork and turkey. Yum, let me tell you. Makes your house smell good too.

Mini Crab Cups

Mini Crab Cups

1 Tbsp water
1 Tbsp honey
2 tsp canola oil
30 gyoza skins
1/2 c. finely chopped celery
1/2 c. chopped seeded tomato
1/2 c. light mayo (I used regular)
1/4 c. chopped fresh chives
3 Tbsp finely chopped cilantro
1 tsp minced seeded jalapeno pepper (I left this out)
1 tsp grated lime rind
3 Tbsp fresh lime juice
1 Tbsp worcestershire sauce
1/4 tsp freshly ground black pepper
1 lb lump crabmeat, shell pieces removed
cilantro leaves (optional)

Preheat oven to 375. Combine first three ingredients, stirring with a whisk. Brush mixture evenly over both sides of each gyoza. Fit 1 gyoza into each of 30 mini muffin cups pressing firmly into the base. Bake at 375 for 12 min. or until lightly browned. Cool in pans on a wire rack. Carefully remove cups from pans.

Combine celery and next 10 ingredients (through crabmeat) in a large bowl. Toss gently. Spoon 1-1/2 Tbsp crab mixture into each gyoza cup. Garnish each with a cilantro leaf.

The crab mixture can be made a day ahead.

Salmon Patties

I have a wonderful friend by the name of Melissa (great name eh?) and I follow her cooking blog fairly closely, although I am not quite as dedicated to healthiness as she is. But I got this recipe from her blog and was definitely not disappointed. We made sliders out of them instead of big ones. My kids also gobbled them up like there was no tomorrow.

1 can salmon (14.5 oz), drained and flaked (I just used 3- 5oz cans)
2 eggs
1/4 c. bread crumbs
1/4 c. dry potato flakes
1/4 c. finely diced red onion
juice of half a lemon (a little more than 1 Tbsp)
5 dashes hot sauce
1/4 t. garlic powder
salt and pepper
2 Tbsp olive oil
lemon wedges and/or tartar sauce for serving

Preheat skillet over medium heat. Mix all of the ingredients through salt and pepper in a medium bowl. Roll a golf ball sized amount in your hand and flatten to a little less than 1/2 an inch thick. Pour 1 Tbsp oil in the pan and allow to heat. Place patties in pan and cook about 5 minutes on each side until browned. Repeat with remaining mix and oil. Enjoy.

Aunt Jane's Baked Beans

1 Large can of Pork and Beans
1 15 oz can of Kidney Beans
8 Tbsp Brown Sugar
3 slices of Bacon, cut small
3/4 Cups of Ketchup
3/4 tsp Dry Mustard
1 Medium Onion, minced

Mix well. Bake at 300 degrees for 2 hours covered.

*For bacon, I bake it and it comes out perfect every time, click here for directions In this recipe I take it out a few minutes early so it's still squishy.
*I also like it saucy and add and an extra small can of pork and beans and cook it for a little over 1 hour instead of 2.

Regina's Modified Tuna Casserole

This is a delicious, cheap and fast casserole:

1 Cup Frozen Peas, thawed in microwave
2 Cans Tuna
8 oz Macaroni Noodles, cooked
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
8 oz Shredded Cheese
1 Cup Pepperidge Farm Stuffing (or any bread crumbs)
Salt and Pepper to Taste

Stir ingredients besides noodles in a large bowl. Sprinkle with crumbs. Cook noodles and drain them. Stir in other ingredients while noodles are hot. Eat immediately or put in baking dish and cover 20-30 minutes @350 until warm. Serves 6-8.

Caprese Salad with Chicken and Bacon

I love caprese salad. Fresh mozzerella is definitely one of my favorites. But I wanted to make a full meal out of it and so I decided to add meat to it. When I make it again and it looks pretty I will post a picture.

3/4 log fresh mozzarella, cubed (small)

3 fresh firm roma tomatoes, chopped and seeded

about 1 full stem fresh basil, chopped

1/2 lb bacon, cooked and sliced small (kinda crispy, but not burnt)

1 lb chicken, cooked and cubed

Chop mozzarella, tomatoes, and basil. Place in large bowl.

Cook bacon until crispy, drain on paper towel and pat to remove all grease. Dump grease from the pan into something to cool (I usually just use a soup can or something, and when it hardens I throw it away) leaving about 1 Tbsp in the pan. Slice chicken and cook in bacon grease adding about 1/2 tsp Italian seasoning and some seasoned salt. Once cooked, chop into small pieces and cool completely in the fridge with the bacon. Once cool place in bowl with tomato mixture. Lightly toss to combine. If you stir too much the juices from the tomatoes start to break up the mozzarella. Then I sprinkled with a little bit of Italian dressing.

Enjoy with some toasted bread.

Spaghetti Carbonara

1 Lb Spaghetti
1 Tablespoon Olive Oil
6 oz (3/4 cup) lean bacon, chopped
2 fl. oz. (1/4 cup) single (light) cream (i.e. Half and Half)
2 Eggs, Beaten
2 oz. (1/2 Cup) grated Parmesan cheese
Salt
Pepper
Pinch of Cayenne Pepper
1 1/2 oz. (3 Tablespoons) Butter, Cut into small pieces

Cook spaghetti in boiling salted water until 'al dente' (still a little stiff).
Meanwhile, heat the oil in a frying pan and fry the bacon until crisp.
Mix the cream, eggs, and cheese and season to taste with salt, pepper and cayenne. Drain the spaghetti and toss the butter over a moderate heat until it has melted. Stir in the bacon, then the egg mixture and toss until the spaghetti is thoroughly coated. Serve immediately.
Serves 4-6

Lemon Raspberry Cream Cupcakes

These next two recipes were from a bridal shower my sister hosted while we were in town:


The Cakes:
Lemon cake mix (I used Duncan Hines Lemon Supreme)
1 cup sour cream
½ cup water
¼ cup milk
¾ cup oil
4 eggs
1 small box instant lemon pudding mix

Raspberry Cream:
½ cup butter, softened
8 oz cream cheese
1/3 cup Raspberry jam or jelly
Red food dye
1 ½ -2 ½ cups powdered sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, beat eggs.
3. Add oil, water, and milk and beat again.
4. Stir in sour cream and then cake mix and pudding mix until well blended.
5. Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean.
6. As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist. The container will steam-up inside, but won’t worry…
7. Raspberry Cream: Beat butter and cream cheese for 5 minutes.
8. If your jam is not seedless, strain it and then add it to the butter mixture. You can always add more if you want a stronger taste.
9. Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire.
10. Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.

*I used a 1M piping tip and the rosette piping technique

From- http://www.yourcupofcake.com/2011/03/lemon-raspberry-cream-cupcakes.html

Berry Tart

Ingredients:
24 Nilla Wafers

Filling:
1 lb (2 8oz packages) Cream Cheese
1/2 Cup Sugar
2 Eggs
1 tsp vanilla

Beat all filling ingredients together. Put Nilla Wafers on the bottom of a cupcake cups and pour cream cheese mixture on the top (to 2/3 of the cup). Bake at 350 degrees for 20 minutes (or until light brown). Top with your favorite fruit filling and fruit.

Makes 2 dozen

Nanaimo Bars

These are a Canadian favorite that I first had on my mission. They are so good, and SO easy to make. You will love them. Oh, and I don't like coconut on a regular basis, but love these. So even if you don't particularly like coconut, you still need to try them.

Bottom Layer

1/2 c. unsalted butter

1/4 c. sugar

5 Tbsp. cocoa powder

1 egg, beaten

1 3/4 c. graham cracker crumbs

1/2 c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts, and coconut. Press firmly into an ungreased 8x8 pan.

*if you don't have a double boiler, I just used a normal sauce pan on med-low heat stirring constantly.

Second layer

1/2 c. unsalted butter, room temperature

2 Tbsp + 2 tsp heavy cream

2 Tbsp Bird's vanilla custard powder

2 c. powdered sugar

Cream butter, cream, custard powder, and sugar together well. Beat until light. Spread over bottom layer.

*Bird's vanilla custard powder is really only available in Canada and the UK (or online for a rediculous price). But a good substitute is instant vanilla pudding powder, which is what I used.

Topping

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp unsalted butter

Melt chocolate and butter over low heat. Cool a little. When cool, but still liquid, pour over second layer and chill in the refigerator until set.

*I used semi-sweet chocolate chips which is a little less than a cup for 4oz. And I also did it in the microwave which only meant instead of pouring the chocolate on, I had to spread it. But remember, you don't want to over heat chocolate. I probably heated it for no longer the 45-50 seconds.

Fish Tacos

This was one of the easiest recipes I have found. It was even delicious the next day.

2 large ears of sweet corn ( I just used frozen and about the same as 2 ears)

1 tsp butter, softened

1/8 tsp salt

1/8 tsp pepper

1 haddock filet

2 tsp chili powder, divided

2 c. shredded lettuce

2 med tomatoes, seeded and chopped

1 med sweet red pepper, chopped

1 medium ripe avocado, peeled and chopped

3 Tbsp taco sauce

2 Tbsp lime juice, divided

1 Tbsp minced fresh cilantro

1 1/2 tsp grated lime peel

12 flour tortillas (8 in)

Spread corn with butter and sprinkle with salt and pepper. Grill covered, over medium heat for 10-12 min or until tender turning occasionally.

Meanwhile, sprinkle fish with 1 tsp chili powder. Moisten paper towel with cooking oil; using long handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat for 7-9 min or until fish flakes easily with a fork.

Cool corn slightly; remove kernals from cobs. Place in a large bowl. Add the lettuce, tomatoes, red pepper, avocado, taco sauce, 1 Tbsp lime juice, cilantro, lime peel and remaining chili powder.

Drizzle remaining lime juice over fish, cut into 1/2 in cubes. Add to corn mixture. Spoon 1/2 cup mixture over each tortilla. Serve immediately.

We made this in April when there was still snow on the ground, corn on the cob was not in season, and we most definitely did not want to grill outside. So it was all made inside with frozen corn and still tasted great. I am sure the grill taste would just add to it, but you can do it either way.

Oatmeal Pancakes

Sorry I don't have a picture of this one, but it is definitely a keeper. My kids and my husband ask for them, and I always get compliments when I make them.

1.1 ounce flour (about 1/4 c.)

1 c. quick cooking oats

1 Tbsp sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp ground cinnamon

1/8 tsp salt

1 c. buttermilk (use the real thing, they are better that way)

2 Tbsp butter, melted

1 large egg

weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine first 7 ingredients in a medium bowl, stirring with a whisk.

Combine buttermilk, butter and egg in a small bowl. Add to flour mixture, stirring just until moist.

Cook pancakes until it is bubbley, then flip. Continue to cook until golden brown. Makes about 9-12.

They are really good with fresh fruit on top.

Lemonade Pie

This is an easy summer dessert we made last night:

1 Graham Cracker Pie Crust
1/2 Can of Frozen from Concentrate Lemonade (I used pink lemonade)
1 Can of Sweetened Condensed Milk
1 8 oz tub of Cool Whip, thawed

Blend lemonade and and sweetened condensed milk. Fold in cool whip. Spread mixture into pie crust and freeze for no less than 4 hours before serving. Store in freezer.


*I wanted it to be more pink, so I added about 4-5 drops of red food coloring.
*You could also add frozen strawberries and/or raspberries and garnish the top with zested lemon peels
*Some recipes switch out the condensed milk for ice cream, but the milk gives it a creamy texture and not an overly frozen hard filling

Creamy Baked Risotto

I am trying to get away from always making plain white rice, so I thought I would give this recipe a try. It was delicious! It was also easy, so I will definitely make it again. It's from the "Cook's Country" magazine.

Easy Baked Risotto

5 c low-sodium chicken broth (be sure to use this or it will be salty)
1/2 c water
2 bay leaves
4 T unsalted butter
1 onion
salt and pepper
2 c Arborio rice
3 garlic cloves, minced
1/2 c dry white wine (I used water with a tiny bit of apple cider vinegar - I personally think you could leave it out all together)
1 1/4 c grated parmesan cheese
1 T chopped fresh parsley (I used dried parsley and added it when I added the rice)

1. Adjust rack to middle position and heat to 400 degrees. Bring broth, water, and bay leaves to a simmer in medium saucepan over med-high heat. Cover and keep warm over lowest possible heat.

2. White broth is warming, melt butter in Dutch oven over med heat. Add onion and 1/2 tsp salt and cook until lightly browned, about 6 minutes. Stir in rice and cook until edges begin to turn translucent, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook, stirring until completely absorbed, about 1 minute.

3. Pour warm broth over rice. Cover Dutch oven with sheet of aluminum foil (I had to use two), pressing down so that it rests on top of broth. Crimp foil around edges and cover pot with lid for tight seal. Bake until rice is tender and liquid is absorbed, about 15 minutes (I had to cook it for about 23 minutes). Discard bay leaves. Stir in Parmesan cheese and parsley and season to taste with salt and pepper. Enjoy!

Cinnamon Cheesecake Squares

My sister's recipe to which her husband says, "It's like a cross between a cheesecake and a cinnamon roll!"

Ingerdients:
2 Cans of Crescent Rolls
¾ Cup White Sugar
2 (8 oz. each) Packages Cream Cheese
1 tsp. Vanilla

Topping:
¼ Cup White Sugar
1-2 tsp. Cinnamon

Directions:
Spread 1 crescent roll package on bottom of GREASED 9 x 13 cake pan. Mix together 2 packages cream cheese, ¾ c. sugar, and 1 tsp. vanilla and spread on top of crescent roll. Spread 2nd crescent roll package on top of mixture. Mix ¼ c. sugar and 1 tsp. cinnamon and sprinkle on top of 2nd crescent roll. Bake at 350 for 20 minutes. Cool for awhile, then pop into the fridge until completely cold (I liked them warm too). Cut into squares and enjoy!