PERSONAL FLAT BREAD BREAKFAST PIZZA

2 FLAT BREAD RECTANGLES (4X8)
6 SAUSAGE LINKS, COOKED AND SLICED
1/2 CUP SHREDDED HASH BROWN POTATOES
2 TABLESPOONS DICED SWEET RED PEPPER
2 TABLESPOONS DICED GREEN PEPPER
1/2 CUP SHREDDED CHEDDAR CHEESE
2 EGGS
2 TABLESPOONS HEAVY CREAM
1 DASH BLACK PEPPER


PREHEAT OVEN TO 375F.


IN A SMALL SKILLET, COOK SAUSAGE LINKS OVER MEDIUM HEAT UNTIL COOKED THROUGH.  REMOVE, SLICE AND SET ASIDE.


PLACE 1/4 HASH BROWNS ON EACH FLAT BREAD SLICE AND TOP WITH HALF OF  THE SAUSAGE, PEPPERS AND CHEESE.


IN A SMALL BOWL, WHISK EGGS, CREAM AND BLACK PEPPER.  POUR OVER PIZZA; SPRINKLE MOZZARELLA CHEESE OVER AND BAKE FOR 20 - 25 MINUTES UNTIL EGGS ARE COMPLETELY SET AND TOP IS GOLDEN BROWN.  


CUT INTO MINI PIZZA SLICES AND SERVE. 




MAKES 2 PERSONAL FLATBREAD PIZZAS.

THE AMAZING EASY CHEESY SAUSAGE PENNE CASSEROLE

http://www.youtube.com/watch?v=JoPBo5R_1jo

THIS IS A FAVORITE IN MY HOUSE.  WHAT SETS THIS ONE APART FROM ALL OTHERS IS THE SOUR CREAM/CREAM CHEESE MIXTURE.  PLEASE GIVE IT A TRY AND LET ME KNOW HOW IT TURNED OUT FOR YOU.  IF YOU ARE NOT A BIG FAN OF THE SPICE THEN JUST USE 1 POUND SWEET ITALIAN SAUSAGE.

1/2 POUND BULK ITALIAN SAUSAGE
1/2 POUND SPICY ITALIAN SAUSAGE
1 TEASPOON MINCED GARLIC
1 JAR (26 OZ) OF YOUR FAVORITE SPAGHETTI SAUCE
1 PACKAGE (16 OZ) UNCOOKED PENNE PASTA
1 PACKAGE (8 OZ) CREAM CHEESE, SOFTENED
1 CUP (8 OZ) SOUR CREAM
4 GREEN ONIONS, SLICED
2 CUPS (8 OZ) SHREDDED MILD CHEDDAR CHEESE

IN A LARGE SKILLET, COOK THE SAUSAGE AND GARLIC OVER MEDIUM HEAT UNTIL MEAT IS COOKED THROUGH.  

DRAIN AND USE PAPER TOWELS TO SOAK UP EXTRA GREASE.  




STIR IN SPAGHETTI SAUCE AND BRING TO A BOIL.  REDUCE HEAT; COVER AND SIMMER FOR 20 MINUTES.

COOK PASTA ACCORDING TO BOX AND DRAIN. 

MEANWHILE, IN A LARGE BOWL, COMBINE CREAM CHEESE, SOUR CREAM AND ONIONS.

IN A GREASED, SHALLOW 3-QT. BAKING DISH, LAYER HALF OF THE PASTA AND SAUSAGE MIXTURE.  

DOLLOP WITH HALF OF THECREAM CHEESE MIXTURE;  SPRINKLE WITH HALF OF THE CHEDDAR CHEESE.  REPEAT LAYERS.

BAKE, UNCOVERED, AT 350 FOR 30-35 MINUTES.

10-12 SERVINGS

ITALIAN STUFFED CHICKEN BREAST WITH A SIDE OF STUFFED MUSHROOMS

THIS WAS TAKEN FROM ANOTHER RECIPE THAT IN MY OPINION WAS MISSING/NEEDED MANY CHANGES THAT I HAVE MADE TO TAKE IT OVER THE TOP.  ANOTHER AWESOME ADD THAT I USED WAS A ROASTED PEPPER SAUCE THAT I PLACED ON THE PLATE WHERE THE CHICKEN WOULD REST AND THEN I WOULD FAN THE MEDALLIONS OUT OVER THE SAUCE.  ALWAYS HAD EXTRA STUFFING SO WHY NOT MAKE A FEW STUFFED MUSHROOMS WITH THAT.  PLEASE ENJOY AND FEEL FREE TO COMMENT BELOW.


1 JAR MARINATED ARTICHOKES, DRAINED, CHOPPED
2 CUPS GRATED ITALIAN BLEND CHEESE
1 SMALL JAR OIL PACKED SUN-DRIED TOMATOES, DRAINED, CHOPPED
5 BASIL LEAVES, CHOPPED WITH A CERAMIC KNIFE


3 LARGE CHICKEN BREAST, POCKETS CUT


5 MEDIUM SIZE MUSHROOMS,  STEMS REMOVED


PREHEAT OVEN TO 375F.


MIX ARTICHOKES, CHEESE, TOMATOES, AND BASIL IN A MEDIUM BOWL.


SET ASIDE ENOUGH STUFFING TO DO AT LEAST FIVE MUSHROOM CAPS.


USEING A SMALL PARING KNIFE INSERT FROM TOP OF BREAST (THICKEST PART) AND CAREFULLY CUT OUT A POCKET WITHOUT CUTTING ALL THE WAY THROUGH.


STUFF CHEESE MIXTURE THROUGH THE TOP BEING SURE TO OVER STUFF ENTIRE POCKET WITHOUT TEARING THROUGH.


HEAT A LITTLE BUTTER IN A MEDIUM SKILLET AND SEAR ENTIRE CHICKEN PLUS UNTIL GOLDEN BROWN.


PLACE CHICKEN IN A PAN AND BAKE FOR ABOUT 10 MINUTES.


STUFF THE MUSHROOMS WITH THE SET ASIDE STUFFING AND BAKE ALONG SIDE THE CHICKEN.


CUT CHICKEN INTO 1/2 INCH THICK MEDALLIONS AND SERVE HOT.


MAKES 4 SERVINGS.

GREEN BEER

1-2 TABLESPOONS GREEN FOOD COLORING
1 PITCHER OF LIGHT BEER, ICE COLD


ADD 1 TABLESPOON FIRST AND MIX THEN IF NOT REACHED DESIRED DARKNESS ADD SECOND ONE.


MAKES 1 PITCHER.

SIMPLE GARLIC KNOTS

1 TUBE PILLSBURY BREAD STICK DOUGH
1/4 TEASPOON GRATED PARMESAN CHEESE
1/2 TEASPOON ITALIAN SEASONING
1/2 CUP OLIVE OIL
5 GLOVES GARLIC, CHOPPED


PULL EACH BREAD STICK DOUGH APART AND TIE INTO A KNOT.  BAKE ACCORDING TO INSTRUCTIONS ON TUBE.


IN A SMALL SAUCE PAN ADD OIL AND ONIONS AND SAUTE FOR 3-5 MINUTES.


ADD GARLIC AND COOK ANOTHER 3-5 MINUTES UNTIL SOFT.


ADD ITALIAN SEASONING TO TASTE.


DIP BAKED KNOTS INTO GARLIC MIXTURE BEFORE PLACING ON SERVING PLATES.  SCOOP EXTRA GARLIC ON THEM AND SERVE.


MAKES 8 LARGE GARLIC KNOTS.

SPICED TURKEY BREAKFAST SAUSAGE PATTIES

THIS IS JUST THE WAY I LIKE IT.  YOU CAN ALTER SPICE AND SWEETNESS TO YOUR LIKING.  ENJOY!!!


1 POUND GROUND LEAN TURKEY
1/2 TEASPOON SALT
1/4 TEASPOON CAYENNE PEPPER
1 TABLESPOONS HONEY
1/2 TEASPOON GROUND BLACK PEPPER
1 SHALLOT, FINELY DICED


MIX TOGETHER ALL INGREDIENTS AND FORM INTO SMALL MINI PATTIES.


PRESS THUMB IN CENTER (TO LIMIT PUFF IN CENTER) AND THEN FRY IN A LITTLE BIT OF OLIVE OIL.


MAKES ABOUT 5 SERVINGS (2 PATTIES EACH)

BREAKFAST HOLLANDAISE STRUDEL

I have been making this one for years and as always this Strudel has awesome presentation.  Please feel free to ask questions if you do not understand my instructions.  Many have enjoyed!!!!


1 Frozen Puff Pastry Sheet,  Thawed
1 1/2 Cups Liquid Eggs
1 Tablespoon Butter
1/4 Cup Red Onion, Diced
1/4 Cup Green Peppers, Diced
1/4 cup Red Bell Peppers, Diced
1/2 Cup Ham, diced
2 OZ Cream Cheese
1/4 Cup Cheddar Cheese, Grated


1/2 Cup Prepared Hollandaise Sauce


Preheat oven to 400F.


Saute onions and peppers in butter for about 3 minutes and then add ham for about a minute longer.


Stir in eggs, cream cheese and Cheddar cheese till set.  Season with salt and pepper to taste.  Refrigerate while rolling out dough.


Wet counter surface and then lay out two long sheets of plastic wrap over wet surface.  Be sure to sprinkle flour on plastic before laying out dough.  Sprinkle more flour on dough and then place another layer of plastic wrap and roll out to a 15X12 sheet.


Spoon scrambled egg mixture in center of pastry and then fold over top and bottom edges before lengthwise sides.  Use water to seal dough.  Flip strudel seam side down and either brush with egg wash or butter and sprinkle with cheddar cheese.


Bake about 25 minutes or until golden brown.


Slice 1/2 inch thick diagonal slices and crisscross stack 2 per serving.  


Drizzle about two tablespoons of Hollandaise and serve.


Makes about 6 servings.

Did you know the many uses of baking soda?

JUST A FEW COOL USES OF BAKING SODA

- 2 PARTS CREAM OF TARTAR + 1 PART BAKING SODA & CORNSTARCH = BAKING POWDER


- CAN BE USED TO PUT OUT CLOTHING, FUEL, WOOD, UPHOLSTERY AND RUG FIRES.


- SOAK HARD TO CLEAN POTS & PANS IN BAKING SODA WATER FOR ABOUT 10 MINUTES BEFORE WASHING.


- KEEP DRAINS FLOWING FREE BY DUMPING 4 TABLESPOONS OF BAKING SODA WITH HAT WATER DOWN THEM EACH WEEK.


- SOAK SHOWER CURTAINS IN BAKING SODA WATER TO CLEAN SOAP SCUM OFF.


- USE TO BRUSH TEETH.


- 2 TABLESPOONS OF BAKING SODA IN BATH WATER WILL HELP RELIEVE DIAPER RASH.


- USE ON A DAMP CLOTH TO POLISH SILVERWARE.


- MAKE A BAKING SODA AND WATER PASTE TO RELIEVE BURNS.


- USE AS UNDERARM DEODORANT.


- WIPE WINDSHIELDS WITH GOBS OF BAKING SODA ON A DAMP CLOTH TO REPEL RAIN.

CHICKEN AND DUMPLINGS

3 LARGE CHICKEN BREASTS
2 CELERY RIBS, SLICED
4 CARROTS, PEELED AND SLICED
1 MEDIUM ONION, DICED
2 14 1/2 OZ CANS CHICKEN BROTH
1 TABLESPOON FRESH PARSLEY, CHOPPED

2 CUPS BISQUICK
2/3 CUP MILK

COMBINE CHICKEN, CELERY, CARROTS, ONION, BROTH AND PARSLEY.

BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR ABOUT 2 HOURS OR UNTIL CHICKEN IS DONE.

REMOVE CHICKEN AND LET STAND UNTIL COOL ENOUGH TO HANDLE.

SHRED OR CHOP CHICKEN.

RETURN TO SOUP AND SALT AND PEPPER TO TASTE.

RETURN TO SIMMER.

IN A BOWL COMBINE BISQUICK AND MILK UNTIL SOFT DOUGH FORMS AND LET SIT FOR A FEW MINUTES TO RISE.

GENTLY DROP DOUGH BY SPOONFULS INTO SIMMERING BROTH AND COOK UNCOVERED FOR ABOUT 2 MINUTES.

SERVE IMMEDIATELY.

MAKES 4 TO 6 SERVINGS.

PESTO DIP

1 (3 1/2 OUNCE) PESTO JAR
1 CUP PLAIN NONFAT YOGURT
1/3 CUP CHOPPED DRIED TOMATOES


COMBINE ALL INGREDIENTS AND MIX UNTIL BLENDED.


COVER AND CHILL.


SERVE WITH ASSORTED RAW VEGETABLES.


MAKES 1 1/3 CUPS.

FLORENTINE ARTICHOKE DIP

1 (10-OZ) PKG FROZEN CHOPPED SPINACH, THAWED/DRAINED
2 (6-OZ) JARS ARTICHOKE HEARTS, DRAINED/CHOPPED
3 CLOVES GARLIC, MINCED
1 1/2 (8-OZ) PACKAGES CREAM CHEESE, SOFTENED
1 CUP PARMESAN CHEESE, GRATED
1/2 CUP MAYONNAISE
2 TABLESPOONS LEMON JUICE


1 1/2 CUPS FINE, DRIED BREADCRUMBS


PREHEAT OVEN TO 375.


COMBINE FIRST 7 INGREDIENTS, STIRRING WELL.  


SPOON INTO A LIGHTLY GREASED 11X8X2 INCH BAKING DISH;  SPRINKLE WITH BREADCRUMBS.


BAKE FOR 25 MINUTES.


SERVE WITH ASSORTED CRACKERS.


MAKES 4 CUPS.