Breakfast Pizza

Ingredients

2 packages crescent rolls

1 package Jimmy Dean cooked sausage crumbles

1 envelope country gravy mix

6 eggs

2 tablespoons milk

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter

8 oz shredded cheddar cheese

4 oz shredded pepper Jack cheese

Directions

1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.

2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.

3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.

4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

FOOLPROOF ALMOND JOY FUDGE

INGREDIENTS

3 cups semi sweet chocolate chips (I use Ghirardelli)

1 can sweetened condensed milk (14 ounce)

1/4 cup butter

1 cup shredded coconut

1/2 cup slivered almonds

INSTRUCTIONS

Line 8 x 8 inch pan with parchment paper leaving an overhang. You will use this overhang to help remove the fudge from the pan.

In large microwavable bowl add chocolate chips, sweetened condensed milk and butter. Cook in microwave at 50% power until chips are melted; approximately 3-5 minutes. Stir a couple of times during the cooking process. After chips are melted quickly stir in coconut and almonds.

Pour into parchment lined pan and smooth with the back side of a spoon lightly sprayed with nonstick baking spray. Refrigerate until set. Using the overhang lift fudge out of pan and place on cutting board or plate. Peel off parchment paper.

Funnel Cake

Ingredients

1 egg

2/3 cup milk

2 Tablespoons sugar

1 1/4 cup flour

1/4 teaspoon salt

1 teaspoon baking powder

Directions

1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.

2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)

4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.

5. Sprinkle with powdered sugar and serve.

THE ARE YOU KIDDING CAKE

THE ARE YOU KIDDING CAKE

You'll Need

3 large eggs

1 box cake mix (any flavor)

1 can pie filling (any flavor)

DIRECTIONS

Put the three ingredients into a bowl, mix them well, and bake for 35 minutes at 350 degrees in a 9×13 pan.

It’s got almost a pudding-cake kind of consistency, lighter than pound cake. It’s spotted on the inside with little pieces of whatever fruit filling you are using. The edges are crispy like you would get on brownies.

Try all of these

Pineapple cake mix and blueberry filling

Chocolate cake mix and cherry filling

Yellow cake mix and cherry filling

Yellow cake mix and blueberry filling

Butter pecan cake mix and apple filling

Yellow cake mix and apple filling

Yellow cake mix and blackberry filling

Strawberry cake mix and blueberry filling

Lemon Blossoms

Ingredients

1 (18 1/2 oz) package yellow cake mix

1 (3 1/2 oz) package instant lemon pudding mix

4 large eggs...

3/4 cup vegetable oil

Glaze:

4 cups confectioners' sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tablespoons vegetable oil

3 tablespoons water

Directions

Preheat the oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin halfway. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Fried Cornbread – Southern Cornmeal Hoecakes

Ingredients

1 cup of self-rising flour

1 cup of all purpose cornmeal

2 teaspoons of baking powder

1/2 teaspoon of salt

1 tablespoon of sugar, optional

2 eggs

3/4 cup buttermilk

1/3 cup water

1/4 cup of cooking oil (vegetable, canola, melted bacon fat etc.)

1 tablespoon of fat, for frying, or oil combined with a bit of butter

Instructions

Line a rimmed baking sheet with paper towels and place a rack on top; set aside. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil; blend well. Add eggs and mix well; combine with dry ingredients. Heat oil and butter in a cast iron skillet over medium to medium-high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions.

Fry until brown and crisp, turn and brown the other side. Remove and let drain on a rack. Serve immediately with warm syrup for breakfast or as a snack, or dip ’em in a mess o’ greens to sop up that pot likker (juice from the greens)!

Variation: When corn is at peak and in-season, add about 1 cup of corn cut and scraped off the cob. You’ll need about 1 large ear of corn. Can also make this into a pan hoecake. Add only enough buttermilk to make a stiff batter. You may not need the additional water. Pour into a screaming hot, well greased 8-inch cast iron skillet over medium-high heat. Reduce heat and let brown underneath about 10 – 15 minutes. Run a metal egg turner underneath and turn to brown the other side. Can also bake in a well preheated 425 degrees F oven for about 15 to 20 minutes (no turning needed).

Tip: If you spray the measuring cup with a bit of non-stick spray before scooping, the batter will slip right out. If you don’t happen to have that 1/8 cup measure,

Cinnamon-Sugar Pizza made with Crescent Rolls

Ingredients

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

3½ cups flour

1 tsp Salt

Buttery Cinnamon Sugar Spread:

½ cup butter, softened

½ cup brown sugar

½ cup old fashioned oats

3 Teaspoons cinnamon

Cream Cheese Glaze:

4 tablespoons unsalted butter

2-ounces cream cheese, at room temperature

¾ cup powdered sugar

½ teaspoon vanilla extract

INSTRUCTIONS

Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.

Mix warm water, sugar and yeast together. Let that sit for 5 minutes.

Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchenaid mixer with the dough hook and it was so easy and worked great!

Roll the dough into a 12 inch circle and place on top of pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan let it rest for 10 minutes.

To make the spread: In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.

To make the glaze: Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.

Marshmallow Caramel Popcorn

Ingredients

1/2 c. brown sugar

1/2 c. butter

9-10 marshmallows

12 c. popcorn.

Directions

Microwave brown sugar and butter for 2 minutes.

Add marshmallows.

Microwave until melted, 1 1/2 to 2 minutes.

Pour over popcorn.

CORN FRITTERS

INGREDIENTS

1 can whole kernel corn

2 eggs

Salt & pepper to taste

1/2 cup flour

1 tsp baking powder

1/2 shredded cheese

1 pat butter

2 tbsp oil

Directions

Drain corn and discard liquid.

Put eggs, salt and pepper in a bowl and beat.

Add flour and baking powder, whisk until smooth.

Add corn and cheese.

Stir.

Put butter and oil in frypan, Heat until bubbly over medium heat.

Drop corn mixture in spoonful lots into frypan.

When golden turn and cook other side.

Drain on absorbent paper and serve

MAMMA’S CREAMY BAKED MACARONI AND CHEESE

Ingredients

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 ½ cups milk, divided

2 large eggs, lightly beaten

1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese

8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided

8 ounce shredded Kraft Monterrey Jack Cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

Instructions

Heat oven to 375 degrees F.

1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)

3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt, and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.

Bake until top crust is golden brown and casserole is bubbling about 25 minutes. Serve hot

Oklahoma Fried Onion Burgers

Ingredients

1 large onion, peeled, halved and thinly sliced

salt and pepper

1 lb ground beef

1 tablespoon butter

1 tablespoon vegetable oil

4-8 slices American cheese

Mayo, mustard and pickles, for serving

4 hamburger buns, toasted

Directions

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them.

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper.

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes.

Cracker Barrel Homemade Chicken and Dumplings

Ingredients:

1 (3 -6 lb) frying chickens ( any whole chicken will do)

2 quarts water

2 teaspoons salt

1/2 teaspoon pepper ( I use coarse ground and double it)

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons shortening ( I use Crisco sticks)

3/4 cup buttermilk ( I add 1 tbsp. vinegar to 1 cup milk let sit 5 minutes, then measure 3/4 cup)

Instructions:

Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.

Cover, reduce the heat and simmer for 1 hour or until tender (should almost fall off the bone).

Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.

Bring the broth to a boil and add pepper.

Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.

Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally. Cracker Barrel Homemade Chicken Dumplings

Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.

I pressure it for only 30 minutes.

It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.

Good Luck! Hope you enjoy.

Soft Chocolate Chip Cookies

Ingredients:

2 1⁄4 cups flour

1 teaspoon baking soda

3⁄4 cup packed brown sugar

1⁄2 cup butter, softened

1⁄2 cup shortening

1⁄4 cup sugar

1 (4 ounce) package instant vanilla pudding

1 teaspoon vanilla extract

1⁄8 teaspoon almond extract

2 eggs, beaten

2 cups chocolate chips

Directions:

Preheat oven 350 degrees.

Combine flour and baking soda.

In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.

Mix until well blended.

Add eggs and mix well.

Beat in the flour mixture.

Stir in chocolate chips.

Drop by rounded teasponful and bake 10-12 minutes.

GRANDMOTHER'S FAVORITE PEACH COBBLER

Ingredients:

1 stick butter

1 1/2 cups sugar

1 cup flour

1 1/2 teaspoons baking powder

3/4 cup milk

1 can (30 ounces) sliced peaches in syrup

1 teaspoon cinnamon

1/3 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.

Mix 1 cup sugar and the other dry ingredients together in a bowl.

Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.

Bake for 45 minutes to 1 hour or until top crust is golden brown.

Easy Breakfast Cheese Danish

Ingredients:

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Method:

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:

I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.