Breakfast Burrito

                                                                     A favorite with my family.

1 pkg of 8 burrito wraps.  I use white flour ones.  1 lb roll sausage, your favorite kind.  10 large eggs, scrambled. 1/2 a green pepper chopped, and 1/2 a large sweet red pepper chopped and 1/2 large chopped sweet onion, saute all 3 in butter (about 4-5 tbs. )  til tender.  1 8 oz. bag shredded mexican cheese. not the one with the spices but the one with the four  different cheeses. Salsa.  Of course homemade is best but if you don’t have homemade, then get your favorite.  You notice there is no heat in this.  You can use spices when you make the sausage, I never do though.  Or You can use hot pepper cheese.   And You can use the salsa to spice it up.  And of course you can always put hot peppers in with the green and red sweet peppers.  I keep mine fairly mild and let each person spice it up with an offering of mild, to not so mild salsas.

I heat the wrap one at a time, in a heated skillet with a little melted butter.  As it heats I put a generous amount of shredded cheese on to melt.  This only takes less than a min. to heat up the burrito shell.  You don’t want it cooked.  Don’t worry if the cheese isn’t melted, the heat from the meat will take care of that.  Now take the shell from the pan and place it on a plate.  Take  about 1/4 cup cooked  sausage, still hot from the pan, and place it in the middle, spreading it out lengthwise.  then do the same with the green and  red peppers and onions.  add more cheese and begin at the bottom.  The bottom is the part nearest you.   Fold about 1/3 of it  over the top and then take one of the sides and fold it over then the other side, folding it over the top. Garnish with some sour cream and salsa, sprinkle a little more cheese on top.

Old Fashioned Biscuts and Gravy

Ok so maybe not just like gramma used to make.  I cheat and buy the Bob Evans Frozen Biscuts.  Or something similar. Just bake according to package directions.    But the gravy is homemade.  Here’s how….

1 lb roll sausage.  Cook it over med/high heat til thoroughly browned, add about 1/3 tsp freshly cracked black pepper.  If the sausage is very lean, you will need to add some fat.  You can use butter, olive oil, shortening, anything you want, just so it is fat. You want no more than  a few tbs  of  added fat.   Then add about 3-4 tbs flour,  keep cooking and stirring til flour is lightly browned, reduce heat to med.  Then add about 2 cups water, constantly stirring.  When mixed with flour, add about 3 cups of whole milk.  reduce heat and simmer.  stir often.  once thickened, if too thick add more milk, if not thick enough continue to cook til it is.  Spoon over biscuts.

Gourmet French Toast

This looks more intimidating than it is.  Just bread and eggs.  Slice up some fruit, use what you like. I love berries so most of the time I use strawberries and raspberries or blackberries or whatever other berries I can get my hands on, depending on the season.  If you like peaches, mangoes, mandarin oranges, then go for it.  The sauce is  wicks pie filling and glaze.  You can get that in many flavors. I prefer the strawberry, but I know they have peach too.

Now for the french toast itself….. easy.  For every 4 pieces of bread, use two or three eggs, depending on the size of eggs and the size of bread.

I use texas toast or sliced french bread.  I also use regular sandwich bread.

3 extra large eggs beaten, about 3 tbs your favorite brand liquid flavored creamer.  use your imagination.  I use french vanilla most often.  however the cinnamon vanilla is really good.  Look at what is out there.  During the holidays, you can get some really good stuff.  Try the egg nog flavored creamer, or the ginger bread, or the white chocolate with raspberry……. well you get the idea.

Pre heat a skillet on medium heat and melt about 1 or 2 tbs real butter in the skillet.

place each piece of bread into egg mixture, covering the whole slice.  Give it a min to soak up some of the flavor and then put it immediately into a preheated skillet, (on med. heat) . When beginning to brown on the bottom, (about 3 min or so) turn over til slighly brown on both sides.

Place one piece on a plate and add fruit and glaze mix, then place the other piece of french toast on top.  sprinkle a little powdered sugar over it if desired.  I like a little french vanilla cool whip.

 

Hot and Sweet Breakfast for Two

How about breakfast?  These aren’t just scrambled eggs.  They are a very unique and wonderful omellette.   Before I tell you the ingredients, and you turn your nose up, keep an open mind and be adventurous!   I do not like pepperjack cheese or sweet potatoes.  But the combination of the two blended with the sweetness of the  maple sausage is to die for!!  Even my picky children ask for this one!

1/2 lb maple roll sausage cooked, 1/2 cup sweet potato pieces, cubed, and  about 4 oz pepperjack cheese cubed or diced.  you don’t want large pieces since you do want it to melt.  about 6 large or extra large eggs.

Beat the eggs til slightly frothy.  Melt 3 tbs butter in hot skillet, try not to get it so hot that it burns the butter. Pour beaten eggs into  hot buttered  skillet, heat should not be more than medium/low.  Evenly place diced cheese over all the eggs.   As it cooks add just to one half, (you are going to fold the other half over the top when done)  the precooked sausage, and the cubed sweet potatoes. Check the bottom periodically  to make sure the bottom isn’t browning too fast.  When the cheese is melted, fold the other half over the top.  Now don’t get upset if it looks more like scrambled eggs than an omellette.  It doesn’t really matter.

Jumbo Mushroom and Swiss Burgers

These burgers are excellent.  Of course the quality and flavor is dependant upon the quality of the burger you start with.  I am very fortunate, in my town, I have a meat shop with the very best.  Try to get at least ground chuck, or ground sirloin.  I know it’s more expensive, but if this is for a special occasion, it may be worth the upgrade from your normal ground beef.  Ground round is too dry, not enough fat content.

Next, the bun.  Get a better quality, for these I use either a rye or a very soft onion bun, in the larger  restaurant size.  The taste of the bun blends with the rest and makes or breaks it.  A dry, bland bun lends nothing.  A little extra effort when shopping, will make all the difference.

1 lb pkg sliced fresh mushrooms, 1 sweet onion sliced thin,  saute’ them both in 1/2 stick real butter.  when done, add 1 can campbells beefy mushroom soup, do not add more than 1/2 can of water.

use a full pound of ground sirloin,  for 3 nice sized hamburgers.

mix with 1/2 pkg dry beefy   onion soup mix…… divide evenly into thirds and shape into patties, try to make them the size of your bun.  cook over a grill (best method for taste) or stovetop, til done. Do not overcook.

Place a slice of swiss cheese on bun, then burger, then another piece of swiss, last top with mushroom and onion gravy mix and be generous.  serve with the top part of the bun off to the side for the full effect.  This is mouth watering for any carnivore!

Valentine Dinner

The following few recipes will give you enough info for a romantic lasagna dinner. Starting with a salad and ending with strawberry trifle or cherry cheesecake.  Use your imagination for the table setting.  Remember, presentation is important.  The eye sees it and then the heart warms to it.  So if you can’t make it look like the picture, don’t worry about it.  Pay more attention to how its presented.  A pretty table setting,  salad served in an unusual bowl or on a plate separately from the main course, lasagna served individually in a special plate or shallow bowl, dessert in glasses you normally might reserve for fancy cocktails or maybe you never use them….. get the idea?  Use your imagination.  Candlelight lends to a romantic ambience, and allows for less than perfect food to look great!! Don’t worry, it will taste wonderful too.

Lasagna

                           Lasagna! This easy recipe will convince your loved one you spent hours slaving in the hot kitchen,  just for them!

The following ingredients are listed in the order I layer them. Make sure the pan you are using is deep enough to accomodate several layers. But not so big that the filling layers are thin.  I normally use an  8×8 for this recipe.  larger and the fillings are too spread out.

Cooked lasagna noodles. Start with one layer in the bottom of the pan.  If you spray nonstick cooking spray in the bottom it will  be easier to remove pieces when finished.

2 lbs Sweet Italian Sausage,  cooked.   4 Italian sausage brats, cooked and sliced into about 1/4 to 1/2 inch slices.  Add 2 large cans of sliced  mushrooms, drained of all liquid.

place a layer of cooked lasagna noodles over this.

this is the cheese filling.  1/2 10 oz box frozen spinach.  2 tbs minced garlic. 1 -12 oz container ricotta cheese. 1- 24 oz container small curd cottage cheese.  1/4 cup parmesean cheese.  I use my mixer to mix, adding the spinach last (thawed and drained first).

place a layer of cooked lasagna noodles over this.

2 jars of your favorite spaghetti sauce.  I generally use a  chunky style with pieces of tomato, and other garden veggies.    1 small bag frozen chopped green and red peppers.  If you can’t find these, use fresh and if you don’t like them leave them out.  1/2 thinly sliced sweet onion.

pour 1 jar of spaghetti sauce mixture, (if you used the peppers and onions) over the top.   Cover with 1/4 cup parmesean cheese and about 1 8 oz pkg mozzarella cheese.   cook for about 30- 45 min in 400 degree preheated oven. or til cheese is melted and starting to brown on top.

when cheese is beginning to brown, remove from oven and let it set at least 15 min before attempting to cut into nice size pieces.  If you try to cut this too soon, it will fall apart.   remove from pan with a large spatula.  just before serving, place on a deep plate, and pour some spaghetti sauce on the plate around it.

add some bread sticks with garlic butter or garlic bread and yummmy!!!

Green Salad

                                                                                         Proverbs 15:17

“Better is a dinner of herbs where love is, than a fattened ox and hatred with it”

Perfectly compliments most meals.  And what could be easier?  I normally don’t like bagged greens but Dole spring mix or baby garden blend are definitely on my shopping list!   Add your favorite dressing on the side, and you have a wonderful addition to your meal.

My Cherry Cheesecake “Secret recipe”

This “secret” recipe is so easy, you won’t believe how good it is.  You can use a store bought graham cracker crust or use my recipe.

1 graham cracker crust.  if you are making mine, its easy.  about 2 cups graham cracker crumbs.  1tsp. cinamon. (or just crush cinnamon graham crackers) 1/4 cup brown sugar, 1/2 stick real butter melted and 1/2 cup chopped pecans.  mix and press into pie pan. bake for 10 min in 375 degree oven. crust must be completely cooled before filling.

1 8oz pkg cream cheese, softened * 1 box french vanilla ( or cheesecake flavor)  instant pudding mix, 1 cup milk, 1 8 oz container french vanilla cool whip, 1 can your favorite cherry pie filling.

Whip softened  cream cheese til smooth and creamy.  Reduce speed of mixer to low adding milk slowly, alternating with dry pudding mix til both are added.  Continue beating til thick and creamy.  ( another minute or two)  now fold in 1/2 container french vanilla cool whip.  Once blended, pour into graham cracker crust.  The pudding mixture will be thick.  Refrigerate for at least an hour.  Just before serving,  top with the rest of the cool whip, then spoon the can of cherry pie filling evenly over the top.

Another option,  just after removing from refrigerator,   cut the cheesecake  into individual pieces, and place each  on a dessert plate.  Remember to top with cool whip and  spoon pie filling over each piece for a more formal affect.

Strawberry Trifle

                                          OH yeah!!!!! This is as yummy as it looks!! Easy too!

I use the cheese cake filling  recipe from the cherry cheesecake.   Use your favorite cake pieces, such as Angel food cake, white cake, yellow cake, or pound cake, cut into small pieces.   Now spoon a few tablespoons of the cheesecake  filling mixture into a tall glass or dessert cup.  Next,  a few cake pieces,( how many depends  on the size of the pieces)  then fresh strawberries, sliced or quartered.  Cover this with several tablespoons of Wicks strawberry pie filling and glaze.  I only use Wicks, you can use whatever brand you prefer.  Now start the layers again with the cheesecake filling mixture,   cake pieces, strawberries, glaze, and cool whip.  Continuing until cup is filled.  You can do this in a small trifle bowl. I prefer the individual servings, as shown in the pic above.