Thursday, July 31, 2014
Recipe for the day ~ Broccoli-Cauliflower Salad
Broccoli-Cauliflower Salad
(Courtesy of All Recipes)
Ingredients:
1 cup broccoli florets
1 cup cauliflower florets
2 cups hard-cooked eggs, diced
1 cup shredded Cheddar cheese
6 slices bacon
1 cup mayonnaise
1/2 cup white sugar
2 TBspns white wine vinegar
Directions:
Place bacon in a large skillet
Cook over medium heat until evenly browned
Crumble and set aside
In a medium bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar
Drizzle dressing over the top and serve
Thought for the day
GOOD MORNING ~ Thought for the day ~ “One word ~ Frees us of all the weight and pain of life: That word is love.” ― Sophocles
Wednesday, July 30, 2014
Recipe for the day ~ Coconut-Lime Cheesecake with Mango Coulis
Coconut-Lime Cheesecake with Mango Coulis
(Courtesy of All Recipes)
Ingredients:
3/4 cup sweetened flaked coconut
3/4 cup crushed gingersnap cookies
3 TBspns melted butter
2 (8 ounce) packages cream cheese, softened
1 (10 ounce) can sweetened condensed milk
2 eggs
1 TBspn lime zest
2 TBspns lime juice
1 TBspn coconut extract
2 cups cubed fresh mango
1 tspn white sugar or more to taste
Directions:
Preheat oven to 325
Lightly grease a 9-inch springform pan
Combine the coconut, gingersnap cookies and melted butter in a bowl - mix well
Press the cookie mixture into the bottom and slightly up the sides of the prepared pan
Bake the crust for about 10 minutes
Set aside to cool
Reduce the oven to 300
In a mixer bowl, beat the softened cream cheese until smooth
Pour in the condensed milk and continue mixing
Add the eggs, one at a time
Pour about half of the cream cheese batter in a separate bowl
Stir in the lime juice and lime zest into 1 of the bowls with the mixture
Pour that bowl of batter over the crust, smoothing it out to make an even layer
In the other bowl of batter, stir in the coconut extract
Pour over the lime flavored batter, smoothing it out to make an even layer
Bake for about 45 minutes or until the top of the cheesecake springs bake when gently pressed
Turn oven off but leave cheesecake inside with the oven door slightly ajar until the oven cools completely
Refrigerate until completely chilled
Prepare the mango coulis by pureeing the mango with sugar until it is smooth
If it's to thick, add a teaspoon of water at a time, using just enough to make it pourable
Drizzle over cheesecake when you have it plated
Thought for the day
GOOD MORNING ~ Thought for the day ~ “He who speaks without modesty will find it difficult to make his words good.” ― Confucius
Tuesday, July 29, 2014
Thought for the day
GOOD MORNING ~ Thought for the day ~ “If everyone is moving forward together, then success takes care of itself.” ― Henry Ford
Recipe for the day ~ Mango Cashew Salad
Mango Cashew Salad
(Courtesy of All Recipes)
Ingredients:
1 mango - peeled, seeded and cubed
1 Granny Smith apple - peeled, cored and diced
3/4 cup toasted cashews
1 TBspn balsamic vinegar
1/2 tspn ground cinnamon
1/4 cup ground ginger
1 pinch salt
Directions:
In a medium bowl, toss together mango, Granny Smith apple, cashews, balsamic vinegar, cinnamon, ginger and salt
Monday, July 28, 2014
Recipe for the day ~ Peach Angel Food Cake
Peach Angel Food Cake
(Courtesy of All Recipes)
Ingredients:
1 (18.25 ounce) package of angel food cake mix
1 (15 ounce) can diced peaches
Directions:
In a large bowl, combine cake mix, peaches with juice (do not add water)
Mix well
Pour into a tube pan or 2 loaf pans
Bake according to directions on cake package
If desired, serve with whipped topping
Thought for the day
GOOD MORNING ~ Thought for the day ~ “We have been called to heal wounds, to unite what has fallen apart, and to bring home those who have lost their way.” ― Francis of Assisi
Sunday, July 27, 2014
Recipe for the day ~ Caesar Salad
Caesar Salad - my favorite =)
(Courtesy of All Recipes)
Ingredients:
6 cloves garlic, peeled
3/4 cup mayonnaise
6 Tbspns grated Parmesan cheese, divided
1 tspn Worcestershire sauce
1 tspn Dijon mustard
1 Tbspn lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, cut into bite-size pieces
**5 anchovy fillets, minced - optional**
Directions:
Mince 3 cloves of garlic
In a small bowl, combine 3 cloves of garlic with mayonnaise, anchovies (optional), 2 Tbspns of the Parmesan cheese, Worcestershire sauce, mustard and lemon juice
Season to taste with salt and pepper
Refrigerate until ready for use
Heat oil in a Large skillet over medium heat
Cut the remaining 3 cloves of garlic into quarters and add to hot oil
Cook and stir until brown then remove from pan
Add the bread cubes to the hot oil
Cook - turning frequently until lightly browned
Remove bread cubes from oil and season with salt and pepper
Place lettuce in a large bowl
Toss in the dressing, remaining Parmesan cheese and seasoned bread cubes
Thought for the day
GOOD MORNING ~ Thought for the day ~ “All I have seen teaches me to trust the Creator for all I have not seen.” ― Ralph Waldo Emerson
Saturday, July 26, 2014
Recipe for the day ~ Peach Cake
Peach Cake
(Courtesy of All Recipes)
Ingredients:
3 eggs, beaten
1 3/4 cups white sugar
1 cup vegetable oil
2 cups all-purpose flour
1 tspn salt
1 tspn ground cinnamon
1 tspn baking soda
2 cups fresh peaches, peeled, pitted and sliced
1/2 cup chopped pecans
Directions:
Preheat oven to 375
Grease and flour a 9x13 inch pan
In a large bowl, combine the eggs, sugar, oil, flour, cinnamon, baking soda, peaches and pecans
Mix thoroughly by hand (I use a wooden spoon)
Pour into the prepared 9x13
Bake for about 50 minutes or until center comes out clean with an inserted toothpick
**For a glaze (optional)**
Ingredients:
2 cups confectioner's sugar
1/4 cup peach nectar
1 TBspn lemon juice
1 tspn lemon peel
Directions:
While cake is cooling, poke holes all over then pour glaze on top of cake
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Folks are usually about as happy as they make their minds up to be.” ― Abraham Lincoln
Friday, July 25, 2014
Recipe for the day ~ Greek Salad
Greek Salad
(Courtesy of All Recipes)
Ingredients:
3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1/4 cup olive oil
4 tspns lemon juice
1 1/2 tspns dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
6 black olives, pitted and sliced
Directions:
In a shallow bowl, or on a serving platter, combine tomatoes, cucumber and onion
Sprinkle with olive oil, lemon, juice, oregano and salt and pepper to taste
Sprinkle with feta cheese and olives
Serve
Thought for the day
GOOD MORNING ~ Thought for the day ~ “When you trip over love, it is easy to get up. But when you fall in love, it is impossible to stand again.” ― Albert Einstein
Thursday, July 24, 2014
Recipe for the day ~ Fresh Summer Fruit Salad
Fresh Summer Fruit Salad
(Courtesy of All Recipes)
Ingredients:
1/2 cup water
2/3 cups white sugar
3 cups thinly sliced rhubarb
15 seedless grapes, halved
1/2 orange, peeled and sectioned
10 fresh strawberries, hulled and halved
1 apple, cored and peeled
1 peach, sliced
1 plum, pitted and sliced
15 pitted Bing cherries
1/4 cup fresh blueberries
Directions:
Bring water and sugar to a boil in a medium saucepan over medium heat
Stir in the rhubarb, turn heat to low
Cover and summer until rhubarb is soft, about 10 to 15 minutes
Mash and chill in the refrigerator for about 1 hour
In a large bowl, mix the grapes, orange, strawberries, apple, peach, plum, cherries and blueberries with 2/3 cup of the rhubarb sauce
Stir in gently but thoroughly coat everything
Refrigerate for at least 2 hours to allow the flavors to blend
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Words are easy, like the wind; Faithful friends are hard to find.” ― William Shakespeare
Wednesday, July 23, 2014
Recipe for the day ~ Southern Comfort Ice Cream Pie
Southern Comfort Ice Cream Pie
(Courtesy of All Recipes)
Ingredients:
2 cups graham cracker crumbs
1/4 cup finely chopped peanuts
1/4 cup white sugar
6 Tbspns melted butter
3/4 cup coarsely chopped cashews
1/4 cup coarsely chopped peanuts
6 cups vanilla ice cream, softened
2/3 cup creamy peanut butter
2/3 cup hot fudge topping
1/4 cup chocolate shell topping
Directions:
Preheat oven to 350
In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended
Press into a 9-inch pie plate
Bake for about 10 minutes or until lightly browned
Allow to cool completely
Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside
In a large bowl, mix ice cream with peanut butter; set aside
Spread half of the hot fudge topping on the bottom of the crust
Sprinkle with 1/3 of the nut mixture
Spread half of the ice cream in an even layer
Repeat layers
Drizzle with shell topping and sprinkle with remaining nuts
Freeze for at least 5 hours before serving
Thought for the day
GOOD AFTERNOON ~ Thought for the day ~ “I would rather walk with a friend in the dark, than alone in the light.” ― Helen Keller
Tuesday, July 22, 2014
Thought for the day
GOOD MORNING ~ Thought for the day ~ “The enemy of art is the absence of limitations.” ― Orson Welles
Monday, July 21, 2014
Recipe for the day ~ Tennessee Pride Hash Brown Casserole
Tennessee Pride Hash Brown Casserole
(Courtesy of Tennessee Pride® Country Sausage)
Ingredients:
2 lbs Tennessee Pride® Country Sausage (hot or mild)
2 cups shredded cheddar cheese
1 can (10 3/4 ounce) cream of chicken soup
1 cup sour cream
1 (8 ounce) container of French Onion dip
1 cup chopped onion
1/4 cup each green and red pepper
salt and pepper to taste
1 (30 ounce) package frozen shredded hash browns, thawed
Directions:
In a large skillet, cook the sausage until browned
Drain well
In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper
Fold in thawed hash browns
Mix well
Spread 1/2 of the hash brown mixture over the bottom of a 9x13 greased baking dish
Spread 1/2 of the brown sausage over the hash brown mixture
Repeat layering second 1/2 of the hash brown mixture
Top with remaining sausage
Bake at 350 for about 1 hour or until casserole is golden brown
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Do not stop thinking of life as an adventure. You have no security unless you can live bravely, excitingly, imaginatively; unless you can choose a challenge instead of competence.” ― Eleanor Roosevelt, The Autobiography of Eleanor Roosevelt
Sunday, July 20, 2014
Recipe for the day ~ Mile-High Peanut Butter Pie
Mile-High Peanut Butter Pie
(Courtesy of Kraft®)
Ingredients:
35 vanilla wafers. finely crushed (about 1 cup)
1/4 cup butter, melted
1 pkg (3.0 ounce) Jell-O® Chocolate Instant Pudding
2 cups cold milk, divided
4 ounce (1/2 of 8 ounce pkg) Philadelphia® Cream Cheese, softened
1 pkg (3.4 ounce) Jell-O® Vanilla Flavor Instant Pudding
1/2 cup Planters® Creamy Peanut Butter, divided
2 cup Cool Whip® topping, cooled and divided
1/2 ounce Baker's® Semi-Sweet Chocolate
Directions:
Heat oven to 375
Mix wafers crumbs and butter until blended
Press onto bottom and up side of 9-inch pie plate
Bake 10 minutes
Let cool
Beat chocolate pudding mix and 1 cup milk with whisk 2 minutes (Pudding will be thick)
Spread onto bottom of crust
Gradually add remaining milk to cream cheese in a large bowl with mixer until blended
Add vanilla pudding mix
Beat 2 minutes
Reserve 1 Tbspn peanut butter
Add remaining to vanilla pudding mixture
Beat until blended
Stir in 1 cup Cool Whip®
Spread over chocolate pudding layer to within 1 inch of edge
Spoon remaining Cool Whip® onto center of the pie
Refrigerate 3 hours
When ready to serve, microwave remaining peanut butter in microwavable bowl on HIGH for about 15 seconds or until melted
Melt chocolate as directed on package
Drizzle peanut butter and chocolate over pie
Thought for the day
GOOD MORNING ~ Thought for the day ~ “You have to accept whatever comes, and the only important thing is that you meet it with the best you have to give.” ― Eleanor Roosevelt
Saturday, July 19, 2014
Recipe for the day ~ Peach Cobbler
Peach Cobbler
(Courtesy of All Recipes)
Ingredients:
3 fresh peaches, peeled, pitted and sliced
1 tspn ground cinnamon
1 1/2 cups white sugar
1/2 cup shortening
1 cup white sugar
1 1/2 cups all-purpose flour
2 tspns baking powder
1/2 tspn salt
1 cup milk
2 cups boiling water
3 Tbspns butter
Directions:
Preheat oven to 350
Grease a 10x10 baking dish
Stir together peaches with cinnamon and 1 1/2 cups sugar
Set aside
In a medium bowl, cream together shortening and 1 cup sugar
Mix in flour, baking powder and salt alternating with milk
Pour into prepared pan
Top with peach mixture
Drop butter in boiling water and pour all over peaches
Bake for about 45 minutes until golden brown
Thought for the day
GOOD MORNING ~ Thought for the day ~ “He who speaks without modesty will find it difficult to make his words good.” ― Confucius
Friday, July 18, 2014
Recipe for the day ~ Grilled Chicken with Peach Sauce
Grilled Chicken with Peach Sauce
(Courtesy of All Recipes)
Ingredients:
8 skinless, boneless chicken breast halves
1 pinch salt and ground black pepper to taste
2 cups peach preserves
3 Tbspns extra-virgin olive oil
2 Tbspns soy sauce
1 Tbspn finely chopped garlic
1 Tbspn Dijon mustard
4 ripe peaches, halved and pitted
Directions:
Preheat grill for medium heat and lightly oil the grate
Season chicken breast halves with salt and pepper
In a medium bowl, stir peach preserves, olive oil, soy sauce, garlic and mustard
Season with salt and pepper
Reserve about 1/2 cup peach sauce
Place chicken on preheated grill
Cook until golden brown about 6 to 7 minutes per side
Brush both sides of the chicken with peach sauce and cook for an additional 5 minutes per side
Cook until no longer pink in the center and juices run clear
Arrange peach halves cut side down on the grill
Grill for about 2 minutes
Flip and brush with reserved 1/2 cup peach sauce
Continue to grill until peaches are tender - 3 to 4 more minutes
Serve with white rice and a salad
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Whether you believe you can or believe you can’t, you are absolutely right.” ― Henry Ford
Thursday, July 17, 2014
Recipe for the day ~ Peach Amaretto Upside-Down Cake
Peach Amaretto Upside-Down Cake
(Courtesy of All Recipes)
Ingredients:
3/4 cup all-purpose flour
1 tspn baking powder
1/2 cup brown sugar
1/2 cup melted butter
3 Tbspns amaretto liqueur
2 peaches, pitted and thinly sliced
1/2 cup chopped pecans
1/4 cup butter
1/2 cup white sugar
2 medium eggs
1 tspn almond extract
1/4 cup milk
Directions:
Preheat oven to 350
Whisk the flour and baking powder together in a small bowl; set aside
Stir the brown sugar, 1/4 cup melted butter and amaretto liqueur in a 9 inch pie pan until the sugar has dissolved
Arrange the peach slices in the pan and sprinkle with the pecans; set aside
In a Large bowl, beat 1/4 cup butter and white sugar with an electric mixer until light and fluffy
Beat in the first egg until well blended then beat in the second egg along with the almond extract
Pour the flour mixture alternating with the milk, mixing until well blended
Gently pour the batter over the peaches and pecans
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean
Cool in pan for 10 minutes before running a knife along the edges and inverting onto a serving plate to cool
Thought for the day
GOOD MORNING ~ Thought for the day ~ “When you go through a hard period, When everything seems to oppose you, ... When you feel you cannot even bear one more minute, NEVER GIVE UP! Because it is the time and place that the course will divert!” ― Rumi, The Essential Rumi
Wednesday, July 16, 2014
Recipe for the day ~ Foil-Pack Chicken & Artichoke
Foil-Pack Chicken & Artichoke
(Courtesy of Kraft Foods®)
Ingredients:
3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast (1 1/2 lbs) about 1/2 inch thick
1 can (13 3/4 ounce) artichoke hearts, drained and quartered
2 large tomatoes, chopped
1/2 cup Kraft® Zesty Italian Dressing
1/4 cup pesto
Directions:
Heat oven to 400
Mix rice and water
Spoon onto centers of 6 large sheets heavy duty foil
Top with chicken, artichokes and tomatoes
Drizzle with combined dressing and pesto
Bring up foil sides
Double fold top and both ends to seal foil packet, leaving room for heat circulation inside
Place on a 15x10x1 inch pan
Bake 30-40 minutes or until chicken is done (165F)
Remove packets from oven
Let stand for about 5 minutes
Cut slits in foil to release steam before opening
Thought for the day
GOOD MORNING ~ Thought for the day ~ “A book lying idle on a shelf is wasted ammunition. Like money, books must be kept in constant circulation. Lend and borrow to the maximum.”― Henry Miller
Tuesday, July 15, 2014
Recipe for the day ~ Lemon Cream Cheese Bars
Lemon Cream Cheese Bars
(Courtesy of All Recipes)
Ingredients:
Cooking Spray
2 (8 ounce) packages refrigerated crescent roll dough (such as Pillsbury®), divided
2 lemons, zest and juiced, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
2 Tbspns butter, melted
3 Tbspns white sugar
Directions:
Preheat oven to 350
Line the bottom of a 9x13 baking dish with aluminum foil and spray with cooking spray
Press 1 can of the crescent roll dough onto the bottom of the 9x13 dish; stretching to the edges
Mix the zest of 1 1/2 lemons and juice from the 2 lemons together in a bowl
Beat cream cheese and 1/2 cup sugar into the lemon zest until smooth and creamy
Spread over the crescent roll dough layer
Unroll the second can of crescent roll dough and layer over the cream cheese mixture, gently stretching dough to the edges
Brush melted butter over the crescent roll dough layer
Mix remaining lemon zest and 3 Tbspns sugar together
Sprinkle over butter
Bake for about 30 minutes or until golden brown
Allow to cool for about 20 minutes
Lift dessert from baking dish using the foil; transfer to a cutting board
Cut into squares, leaving on foil
Return dessert to 9x13 and refrigerate until chilled (at least 1 hour)
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Employ your time in improving yourself by other men's writings so that you shall come easily by what others have labored hard for.” ― Socrates
Monday, July 14, 2014
Recipe for the day ~ Cuban Flank Steak in a Slow Cooker
Cuban Flank Steak in a Slow Cooker
(Courtesy of Betty Crocker®)
Ingredients:
1 large onion, thinly sliced
1 medium red bell pepper, cut into strips (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 1/2 cups)
1 beef flank steak (2 lbs), cut into 8 pieces
2 Tbspns chili powder
1 tspn dried oregano leaves
2 tspns dried minced garlic
1 tspn salt
2 Tbspns lime juice
1 cup Progresso™ beef flavored broth (from 32 ounce carton)
1 can (15 ounce) Progresso™ black beans, drained and rinsed
2 cups uncooked regular long-grain rice
Directions:
Spray 3 1/2 - 4 quart slow cooker with cooking spray
In cooker, place onion and peppers
Top with beef
Sprinkle with chili powder, oregano, garlic and salt
Drizzle with lime juice
Add broth
Cover and cook on LOW heat setting 8 to 10 hours
About 20 minutes before serving, cook rice (I own a rice cooker so there is always riced cooked in our house)
Remove beef from cooker
Place on a cutting board
Shred beef with 2 forks then return to cooker and mix well
Stir in black beans
Increase heat setting to HIGH
Cover and cook for about 15 minutes longer or until thoroughly heated
Serve beef and sauce over cooked white rice
Sunday, July 13, 2014
Buster Bar Ice Cream Dessert
Buster Bar Ice Cream Dessert
(Courtesy of All Recipes)
Ingredients:
1 pound chocolate sandwich cookies (Oreos®), crushed
1/2 cup margarine, melted
1 3/4 cups confectioner's sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 tspn vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts
Directions:
Combined crushed cookies and melted margarine
Press into a 9x13 inch dish
Chill 1 hour in refrigerator
In a saucepan over medium heat, combine confectioner's sugar, evaporated milk, chocolate chips and 1/2 cup margarine
Bring to a boil, stirring constantly
Boil for about 8 minutes
Remove from heat and stir in vanilla extract
Set aside to cool
Slice vanilla ice cream into 3/4 inch slices
Place them in a single layer over the chilled crust
Smooth the seams
Sprinkle the peanuts over the ice cream
Top with cooled chocolate sauce
Cover and freeze for about 8 hours or overnight
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Reading furnishes the mind only with materials of knowledge; it is thinking that makes what we read ours.” ― John Locke
Saturday, July 12, 2014
Thought for the day
GOOD MORNING ~ Thought for the day ~ “All that we see or seem is but a dream within a dream.”
― Edgar Allan Poe
― Edgar Allan Poe
Friday, July 11, 2014
Recipe for the day ~ Bacon-Wrapped Pork Chops with Seasoned Butter
Bacon-Wrapped Pork Chops with Seasoned Butter
Ingredients:
4 (6-7 ounce) boneless pork loin chops (1 1/4 inch thick)
4 slices thick-cut bacon
Garlic-Mustard garlic butter
Directions:
Dry the chops with paper towels
Season generously with salt and pepper
Wrap a strip of bacon around each one securing with a toothpick
Prepare grill on medium-high
Grill chops over direct heat for about 6-7 minutes on each side
Remove toothpicks when done
Serve with a pat of butter
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Although the world is full of suffering, it is full also of the overcoming of it.” ― Helen Keller
Thursday, July 10, 2014
Recipe for the day ~ Lemon Poppy Seed Quick Bread
Lemon Poppy Seed Quick Bread
Ingredients:
Butter Flavor cooking spray
1 1/2 Tbspn lemon zest
1/4 cup pluz 1 Tbspn lemon juice
2 cups self rising flour
2/3 cups sugar
2 Tbspns Spice Island® Poppy Seed
3/4 cup pineapple juice
1/2 tspn almond extract
2 large eggs
3 Tbspn corn oil
1/2 cup sifted confectioner's sugar
Directions:
Preheat oven to 350
Lightly spray a loaf pan with the butter flavored cooking spray
Stir together the lemon zest and lemon juice in a small bowl
Measure 1 Tbspn of mixture into a separate small bowl (cover & refrigerate to use for the icing)
Set remaining mixture aside
In a large bowl, stir together flour, sugar and poppy seeds
Make a well in the center
Pour remaining lemon juice mixture, pineapple juice, almond extract, eggs and oil into the well
Stir until just combined - don't over mix; batter will be slightly lumpy
Pour into loaf pan
Bake 40 to 50 minutes or until cake tester or wooden toothpick inserted in center comes out clean
Remove loaf from pan
Let cool on rack at least 20 minutes before glazing and slicing
To Make the Glaze:
Put reserved lemon juice mixture in a small bowl
Whisk confectioner's sugar into mixture until smooth
Drizzle over loaf
Cut into 16 slices
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Without ambition one starts nothing. Without work one finishes nothing. The prize will not be sent to you. You have to win it.” ― Ralph Waldo Emerson
Wednesday, July 9, 2014
Recipe for the day ~ Sunrise Casserole
Sunrise Casserole
(Courtesy of Johnsonville® Sausage)
Ingredients:
2 (12 ounce) packages Johnsonville® Breakfast sausage links
1 (30 ounce) package Ore-Ida® Country style hash browns
9 eggs
3 cups milk
1 1/2 tspns ground mustard
1 tspn salt
1/2 tspn pepper
2 cups (8 ounce) shredded 4-Mexican style cheese
1/2 cup dived sweet red pepper
1/2 cup thinly sliced green onions
2 cups salsa or picante sauce (optional)
Directions:
Cook sausage according to package directions
Cool slightly and slice into 1/4-inch coins
In a large bowl, combine the eggs, milk, mustard, salt and pepper
Add the hash browns, sausage, cheese, sweet red pepper and green onions
Mix well
Pour into a greased 9x13 baking dish
Cover and refrigerate overnight
Remove the refrigerator 30 minutes before baking
Preheat oven to 350
Bake, uncovered for 65-70 minutes or until set and golden brown
Let stand 10 minutes before serving
Serve with salsa or picante sauce (optional)
Refrigerate any leftovers
Thought for the day
GOOD MORNING ~ Thought for the day ~ “When you trip over love, it is easy to get up. But when you fall in love, it is impossible to stand again.” ― Albert Einstein
Tuesday, July 8, 2014
Recipe for the day ~ Blueberry Sour Cream Coffee Cake
Blueberry Sour Cream Coffee Cake
Ingredients:
1 pkg Duncan Hines® Blueberry Muffin Mix
1/3 cup sour cream
1/4 cup milk
1 large egg
1/4 cup blueberry preserves
1/2 cup Duncan Hines® Creamy Homestyle Classic Vanilla Frosting
Directions:
Preheat oven to 350
Grease an 8 inch round baking pan or bundt pan
Rinse blueberries from the muffin mix with cold water
Combine muffin mix, sour cream, milk and egg in a medium bowl
Stir until ingredients are moistened
Spread half the batter in the pan
Combine blueberries and preserves in a small bowl
Spread half the blueberry mixture on top of the batter
Spread remaining batter over the blueberry mixture
Spread remaining blueberry mixture on top - avoiding the edges
Bake 30-35 minutes or until golden brown
Place frosting in a microwave safe bowl
Microwave on HIGH for about 20 seconds
Stir until smooth
Drizzle over hot coffee cake
Thought for the day
GOOD MORNING ~ Thought for the day ~ “Reading without reflecting is like eating without digesting.”
― Edmund Burke
― Edmund Burke
Monday, July 7, 2014
Recipe for the day ~ Spicy Hot Chicken Legs
Spicy Hot Chicken Legs
(Courtesy of All Recipes)
Ingredients:
12 chicken drumsticks
1 (5 ounce) bottle hot red pepper sauce
1/4 cup butter, cubed
1/2 tspn garlic powder
1/2 tspn onion powder
salt and pepper to taste
1 1/2 cups blue cheese or ranch salad dressing
Directions:
Place the drumsticks in a slow cooker
Sprinkle evenly with pieces of butter
Pour the hot sauce over the chicken
Season with garlic powder, onion powder, salt and pepper
Cover and cook on HIGH for 3 hours or until tender
Serve chicken legs with blue cheese or ranch dressing on the side
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