Saturday, April 26, 2008
- 1/3 C Butter/Margarine softened
- 1/2 tsp baking powder
- 1/2 C Sugar
- 1/4 tsp baking soda
- 1/4 C packed brown sugar
- 1/2 tsp ground cinnamon
- 1 egg beaten
- 1/2 C Buttermilk
- 1 C all purpose flour
- 1/4 C packed brown sugar - 1/4 tsp. ground cinnamon
- 1/4 C finely chopped pecans (opt) - 1/8 tsp ground nutmeg (opt)
1.Cream Butter and sugars, add egg and mix well.
2.Combine flour, baking powder, baking soda, cinnamon and buttermilk with the creamed mixture
3. Spread into a greased 8" square baking pan
4. Combine topping ingredients and sprinkle over batter
5. Cover and refrigerate overnight
6. Bake uncovered at 350 for 40-45 min.
This is my mother in law Susan's recipe!
A cool little thing I learned is if you do not have buttermilk on hand you can substitute it by adding 1 Tbs vinegar or lemon juice + enough mil to make 1 cup. Anyways I have used this a ton.
Thursday, April 24, 2008
PAM® Original No-Stick Cooking Spray
1 cup frozen Inland Valley® Southern-Style Hash Browns
1/4 cup finely chopped onion
1 cup Egg Beaters® Original (1 cup = 8 oz)
1/8 teaspoon ground black pepper
1 large tomato, finely chopped
1 tablespoon finely chopped fresh basil
4 flour tortillas (8 inch), warmed
1/2 cup shredded reduced-fat Cheddar cheese (1/2 cup = 2 oz)
1 1/4 cup flour ( I use whole wheat)
1/2 cup sugar ( instead of that much sugar I use
about 2 Tbsp sugar and the rest wheat germ and wheat bran)
1 Tbsp baking powder
1/4 tsp salt
2 cup All-Bran
1 1/4 cup milk
1/4 cup oil
Mix together flour, sugar, baking powder and salt.
Set aside. In another bowl combine All-Bran and milk.
Let soak for 2 min, then add egg and oil. Beat well.
Add flour mixture. (and blueberries if desired)
Portion into 12 muffin tins.
Bake 400* for 20 min.
Tuesday, April 22, 2008
1 lb. bulk sausage
1 tube refrigerated crescent dinner rolls
2 tbsp. milk
1/8 tsp pepper
3/4 C. shredded cheddar cheese
In a skillet, cook sausage over medium heat until it is no longer pink;drain. Unroll crescent dough into a lightly greased 13x9 baking pan. Press 1/2 inch up the sides; seal seams. Sprinkle with sausage. In a bowl beat the eggs, milk and pepper; pour over sausage. Sprinkle with cheese. Bake at 400, uncovered for 15 minutes or until the crust is golden brown and the cheese is melted.
Monday, April 21, 2008
- 1 lb mild sausage or bacon
- 1 med sweet onion, chopped
- 6 eggs, lightly beaten
- 4 cups shredded hash browns, thawed
- 2 cups shredded cheddar cheese
- 1 1/2 cups small curd cottage cheese
- 1 1/4 cups shredded Swiss cheese
In large skillet, cook meat and onion; drain. In a large bowl, combine remaining ingredients. Stir in meat mixture. Transfer to a greased 9x13 inch baking dish. Bake, uncovered, at 350 for 35-40 minutes or until set and bubbly. Let stand 10 minutes before serving.
*You can make this the night before, put it in the fridge and then bake the next morning! It is perfect for Christmas, other holidays or special occassions!
1 cup milk
1 cup flour
1/2 cup sugar
Melt butter in a 9x13 dish while your oven preheats to 425 degrees. Mix all ingredients together. Make sure all sides of dish are covered in the butter and then pour mixture in dish. Bake for 20 minutes. Serve with powdered sugar sprinkled on top with syrup or fruit.
Sunday, April 20, 2008
1 C. oil
2 tsp. salt
1 C sugar
1 C packed brown sugar
1 TBS + 1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. nutmeg
5 C. REGULAR oats
2 C. milk
Mix oil, salt ,sugars, baking powder, eggs, cinnamon, nutmeg and oats together until well blended. Slowly add milk and continue mixing until well incorporated. Grease a 9 by 13 pan with spray. Pour mixture into pan, cover and refrigerate overnight. Uncover in the morning and bake at 350 degrees for 30-45 minutes or until firm and golden brown. Serve with peaches (fresh is the best but canned will do) and cream (I use whatever I have on hand milk, 1/2 & 1/2 or the best is cream). You will have a different consistency if the oatmeal does not sit overnight. Enjoy!