Sausage Muffins

I think these will go over well with my sons.

Sausage Muffins

1 pound sausage
1/2 cup chopped green onion
1/2 cup chopped bell pepper

Cook together in a skillet.

Combine:
1 1/2 cup flour
1 cup cornmeal
2 tsp baking soda
1 tsp salt
1/4 tsp red pepper flakes

Combine in a separate bowl:
2 eggs, lightly beaten
2 cups buttermilk
1 cup shredded cheese

Combine meat, dry ingredients and wet ingredients together, mixing just till moist. Spoon into greased, paper lined muffin tins. Bake at 400 for 18-20 minutes. Makes about 2 dozen

Frosted Cinnamon Rolls

These are so good that I misfiled the recipe purposefully so I wouldn't make it too often.

Dough:
1 cup milk
1 cup water
1/4 cup butter, softened
1 egg
1 tsp salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 Tbsp EACH sugar and yeast

Filling:
1/4 cup butter, softened
1 cup packed brown sugar
2 tsp cinnamon

Frosting:
4 oz cream cheese
1 1/2 cup powdered sugar
1 1/2 tsp milk
1/2 tsp vanilla

In a bread machine, place first 9 ingredients and run the dough cycle. When completed, turn out onto a floured board. Roll out to measure 10"x17". Spread with butter and sprinkle with brown sugar and cinnamon. Roll up (long side first). Cut into 21 slices. Place in a greased 9x13 and 8x8. Cover with towel and let rise till double, about 45 minutes.

Bake at 350 for 20-25 minutes. Cool on wire racks for 5 minutes, while making frosting. Beat all the frosting ingredients in a bowl. Frost the warm rolls. Store any leftovers in the refrigerator.

Makes 21 rolls

Brownies

I can't recall where I saw this recipe, but it has me wanting to teach some girlies how to make brownies! They are an uncommon dessert around here.

Brownies

12 tbsp cocoa powder
1 cup butter
4 eggs
2 cups sugar
2 tsp vanilla
1 cup flour
1/4 tsp salt

Beat eggs in a large bowl. Gradually add eggs. Beat in butter, cocoa powder and vanilla. Stir in four and salt. Pour into greased 9x13. Bake at 350 for 20-25 minutes.

Homemade Pizza Sauce #2

Homemade Pizza Sauce #2

1 15 oz can of tomato sauce
1/4 cup water
1 tsp sugar
1/4 tsp EACH oregano, basil, thyme, garlic powder, salt
1/8 tsp pepper
1 whole bay leaf
1/2 tsp lemon juice

Simmer together for 20 minutes. Remove bay leaf. Use as desired.

Seasoned Salt #2

Another version of the classic.

Seasoned Salt #2

2 Tbsp salt
2 tsp sugar
1/2 tsp paprika
1/4 tsp EACH turmeric, onion powder, garlic powder, cornstarch

Blend together and store tightly covered.

Chocolate Cake Dry Mix

This is a dry mix you make ahead of time, and stir in the wet ingredients when you make it. I haven't tried it yet, but it sounds good! I found it at the excellent site "Tammy's Recipes".

Chocolate Cake Dry Mix

Combine:
2 cups flour
1 3/4 cup sugar
1 cup cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
4 Tbsp vegetable shortening, cut into above ingredients well

Store in a glass jar tightly covered.

To prepare cake:
Combine dry mix with 1 1/3 cup water
1/2 cup vegetable oil or butter
3 large eggs

Mix on low speed for 2 minutes. Pour into 2 greased and floured 9" pans (or a 9x13 or cupcake pans) and bake at 350 for 30-33 minutes (or 35-38 mins for 9x13, 19-22 minutes for cupcakes)

FuddRucker's Hamburger Seasoning Clone

Haven't tried this yet, but it sounds good!

FuddRucker's Seasoning Clone

12 tsp paprika
9 tsp pepper
7 1/2 tsp salt
3 tsp brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp cayenne pepper

Blend and store in airtight container. Sprinkle as desired on hamburgers and even steak!

Strawberry Lemonade Concentrate

Strawberry Lemonade Concentrate

Makes about seven pint jars

from Ball Complete Book Of Home Preserving

• 6 cups hulled strawberries
• 4 cups freshly squeezed lemon juice (about 25 lemons)
• 6 cups granulated sugar

Prepare canner, jars, and lids. (For more information, refer to the book.)

In a blender or food processor fitted with a metal blade, working in batches, puree strawberries until smooth. Transfer to a large stainless steel saucepan as completed. Add lemon juice and sugar and stir to combine. Heat to 190 degrees Fahrenheit over medium-high heat, stirring occasionally. Do not boil. Remove from heat and skim off foam.

Ladle hot concentrate into hot jars, leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

Wash berries gently in small batches in a colander under cool running water to make sure you remove all dirt and grit and to avoid bruising the soft fruit.

To reconstitute, mix one part concentrate with one part water, tonic water, or ginger ale; adjust concentrate to taste.

Salad Supreme

I found this on Recipezaar, the best recipe site there is.

Salad Supreme

1 1/2 tsp sesame seeds
1 tsp paprika
3/4 tsp salt
1/2 tsp EACH poppy seeds, celery seed, black pepper
1.4 tsp garlic powder
dash cayenne pepper
2 Tbsp grated Romano (or Parmesan) cheese

Combine and store in a jar in the fridge. Sprinkle on salad and enjoy!

Apple Carrot Bars

This is from Is Dinner Ready? I plan to make these for a quick weekend breakfast.

Carrot-Apple Bars or Muffins

2 1/2 cups flour

2 cups sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

1 pint carrots, drained (I'm going to use 1 1/2 cups fresh shredded carrots)

1 pint applesauce

4 eggs

4 TBSP vegetable oil

Combine all ingredients well in a large mixing bowl. You have enough batter here to do a couple different things. You can make 2 9x13 pans OR lots of muffins OR 1 9x13 pan and 12 muffins.

Spray your pans and divide the batter evenly. Bake at 350 degrees. About 20 minutes for the muffins and closer to 30-35 minutes for the 9x13 pan. Cool completely.

If desired - frost with a favorite cream cheese frosting. I like to frost the 9x13 pan but leave the muffins as is.

Sesame Honey Candy

This is from The Nourished Kitchen.

Sesame Honey Candy: Ingredients

• olive oil, for greasing the baking sheet (see sources)
• 3 cups hulled sesame seeds
• 1 cup honey
• unrefined sea salt to taste

Sesame Honey Candy: Method

1. Generously grease a baking sheet with olive oil and set aside.
2. Heat a well-seasoned cast iron skillet over medium-high flame until it becomes hot to the touch.
3. Pour three cups sesame seeds into the hot pan and stir them continuously with wooden spoon until they’re well-toasted and golden-brown in color – about four to six minutes.
4. Stir honey and a generous dash of unrefined sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens.
5. Pour the mixture of honey and sesame seeds onto your greased baking sheet and pat down and smooth out the mixture with a wooden spoon.
6. Score the candy into pieces of 1/4-inch by 1-inch and set the pan aside until the candy is cool enough to handle comfortably.
7. When cool to the touch, but still warm enough to be malleable, grease your fingers with olive oil and roll the pieces of honey candy into small small, round logs.
8. Allow to cool completely before serving.

YIELD: approximately 96 candies.

Leftover Oatmeal Cookies

I am making these for tomorrow's snack with leftovers from today's breakfast.

Leftover Oatmeal Cookies

4 c. sifted flour
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. salt
1 Tbsp. cinnamon
3/4 tsp. nutmeg
2 c. sugar (more if you didn't season the leftover oatmeal already)
1 1/3 c. butter
4 eggs
3 c. cooked oatmeal
2 c raisins (optional)

Sift dry ingredients together. Add butter and eggs and beat until creamy (about 2 minutes). Stir in oatmeal. Drop from teaspoon onto greased baking sheets. Bake at 375 degrees for 12-15 minutes. Yield: 8 dozen small cookies, fewer large ones.

These came out like breakfast cookies, not dessert cookies. The Lambies liked them.