Sausage gravy 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

Cardiologist Suggests 5-Day Diet: a Safe Way to Lose 15 Pounds

 

Day 1

No Bake Pineapple Dream Dessert

 

Pina Colada Salad

 

Ingredients:

• 1 (20 ounce) cans crushed pineapple in juice
• 1 (3 ounce) packages instant coconut cream pudding mix
• 1/2 cup flaked coconut
• 1 (8 ounce) containers Cool Whip
• 3 ounces cream cheese
• 1/3 cup white sugar

Directions:
Mix crushed pineapple with juice, instant pudding and coconut.
Fold in Cool Whip.
Cream together cream cheese and sugar in separate bowl.
Then fold into other mixture; chill.

Cucumbers with a BANG!

 

INGREDIENTS:

• 1 cup butter
• 1/2 cup cocoa
• 2 cup flour ( use self rising flour)
• 2 cup sugar
• 4 eggs
• 4 tsp vanilla
• 1 c chopped nuts (optional)

Directions:

Mix all ingredients together and
Pour in 9×13 pan, bake 20-25 mins on 350.
Check at 20 mins
If you want to Icing your brownies, I added a recipe for them.
Icing
1/4 cup softened butter
¼ cup can milk (regular milk is fine)(evaporated milk)
1/4 cup cocoa
3 cup powdered sugar
dash salt
Mix all together & frost as desired.

How To Turn A Simple Fish Fillet Into A Feast Of A Meal

 

Ingredients

• 1 lb cod fish fillet
• 1⁄4 cup Land O Lakes butter or 1⁄4 cup Land O Lakes margarine, melted
• 2 tablespoons lemon juice
• 1⁄4 cup Gold Medal all-purpose flour
• 1⁄2 teaspoon Morton salt
• 1⁄8 teaspoon McCormick white pepper
• McCormick paprika

Instructions

If fish fillets are large, cut into serving pieces.

Mix butter and lemon juice.

In another bowl, mix flour, salt and white pepper.

Dip fish into butter mixture; coat fish with flour mixture.

Place fish in ungreased square baking dish, 8x8x2 inches.

Pour remaining butter mixture over fish; sprinkle with paprika.

Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

SOUTHERN COCONUT CAKE

 

What You’ll Need

• FOR THE CAKE:
• 5 large egg whites
• 1/2 cup (118 ml, 4 fl oz) whole milk
• 1 tablespoon coconut flavoring
• 3 cups (340 grams) cake flour
• 2 1/3 (470 grams) cups sugar
• 4 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (226 grams) unsalted butter, room temperature
• 1 cup (237 ml, 8 fl oz) unsweetened coconut milk
• FOR THE CREAM CHEESE BUTTERCREAM FROSTING:
• 8 ounces (227 grams) cream cheese, room temperature
• 1/2 cup (113 grams) unsalted butter, room temperature
• 4 cups (455 grams) powdered sugar, sifted
• 1-3 tablespoons unsweetened coconut milk or regular milk
• 1 teaspoon coconut flavoring
• 1 cup (85 grams) unsweetened coconut
• FOR THE WHIPPED CREAM CHEESE FILLING:
• 1 cup of the Cream Cheese Buttercream Frosting (above)
• 1 cup (237 ml, 8 fl oz) heavy whipping cream

How to Make It
TO MAKE THE CAKE:
Preheat oven to 350 degrees.
Butter and flour two 8-inch (or 9-inch) cake pans and line with parchment paper.
In a small bowl, whisk together the egg whites, whole milk and coconut flavoring.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt.
Add the butter and coconut milk and combine on low speed until moistened.
Increase speed to medium and beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Add the egg white mixture in 3 additions, scraping down the sides of the bowl and mixing just long enough to incorporate between additions.
Divide the batter among the prepared pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely.
TO MAKE THE BUTTERCREAM:
Beat together the butter, cream cheese, and powdered sugar on medium high speed until light and creamy.
Add the coconut flavoring and enough coconut milk (or regular milk) to reach a spreadable consistency.
Mix until smooth.
Spread the coconut on a sheet pan. Toast in a 350 degree oven until golden, checking every 2 minutes.
Watch it carefully, the coconut will burn fast.
Let it cool completely.
TO MAKE THE WHIPPED CREAM CHEESE FILLING:
With a whisk attachment, beat the heavy cream until it starts to thicken.
Add 1 cup of the cream cheese buttercream a spoonful at a time while mixing on medium-high speed.
Whip to soft peaks.
TO FROST THE CAKE:
If desired, slice the 2 cake layers in half to create 4 layers.
Place one cake layer on a cake stand or plate.
Cover with the whipped cream cheese filling.
Repeat with the rest of the layers.
Frost the entire cake with the remaining cream cheese buttercream and cover in the toasted coconut.
Chill for one hour before serving.
Store in the fridge, cake will keep for several days.

PULL-APART STUFFING-FLAVORED GARLIC KNOTS

 

What You’ll Need

• Four tablespoons butter, divided
• Eight ounces sage sausage or breakfast sausage, removed from casings
• One small onion, finely chopped (about Three quarter cup)
• One stalk celery, finely chopped (about One half cup)
• Four medium cloves garlic, finely chopped
• One quarter cup minced fresh sage leaves
• One quarter cup minced fresh parsley leaves
• Kosher salt and freshly ground black pepper
• One pound homemade or store-bought pizza dough
• Two tablespoons extra-virgin olive oil

How to Make It

1. Melt 2 tablespoons butter in a large skillet over medium-high heat.
2. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch).
3. Cook, stirring frequently until only a few bits of pink remain, about 8 minutes.
4. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes.
5. Add parsley and season to taste with salt and pepper.
6. Transfer contents to a large bowl and set aside until completely cool.
7. While filling cools, make knots.
8. On a lightly floured surface, divide dough into two even pieces.
9. Working one piece at a time, roll or stretch into an oblong strip about Eight inches long and Four inches wide.
10. With a bench scraper or knife, cut crosswise into 12 strips.
11. Repeat with other half of dough.
12. Tie each strip into a knot and transfer to bowl with sausge mixture.
13. Toss and fold with your hands until every knot is thoroughly coated in mixture.
14. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter.
15. Transfer the knots to the casserole dish in a single layer.
16. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours.
17. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
18. When ready to bake, preheat oven to 425°F and adjust oven rack to center position.
19. Unwrap rolls.
20. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
21. When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop.
22. Remove rolls from oven and immediately brush butter.
23. Serve with gravy and cranberry sauce on the side.

COCONUT CAKE WITH RASPBERRY FILLING

 

Cake Ingredients:

• 3 cups (297g) sifted cake flour (sift before measuring)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 cup butter, room temperature
• 1 pound (450g) powdered sugar
• 4 egg yolks, well beaten *Beat until well combined, about 1 minute
• 1 cup coconut milk
• 1 teaspoon vanilla
• 1 teaspoon almond extract (or coconut extract)
• 1 cup shredded coconut
• 4 egg whites, well beaten

Directions
Pre-heat oven to 350F. Spray 2 – 9″ round cake pans with baking spray.
Combine the cake flour, baking powder and salt in a bowl. Sift these ingredients 3 times.
In a mixing bowl, cream butter thoroughly; add sugar gradually. Continue creaming until light and fluffy. Add the egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla.
Fold in egg whites gently until well combined.
Bake for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Makes two 9-inch layers, or three 8-inch layers. (This recipe used 9″ pans and sliced the layers in half.)
Raspberry Preserves (at least 1 cup) *choose a good quality
Frosting Directions:
In a saucepan, use a whisk to blend 1 cup milk into 3 Tablespoons all-purpose flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat, and cook and stir two minutes more. Remove from heat. Cover the surface with plastic wrap. Cool to room temperature without stirring.
In a medium mixing bowl, beat butter, sugar, and extracts until light and fluffy. Add cooled milk mixture to butter mixture a quarter cup at a time, beating on low-speed after each addition until smooth. **Add powdered sugar, 1/2 cup at a time, beating well afterward. Beat until mixture is light and fluffy. Add more powdered sugar if necessary to desired thickness.
Slice each layer in half. Spread a thin layer of preserves between the sliced layers*. Alternate preserves and frosting between the layers then frost the top and sides of the cake. Sprinkle coconut on top and sides of the frosted cake. Slice and serve!
*Note, on the layers that you place the preserves, you can also add a thin layer of coconut as seen here. Enjoy!

CROCKPOT CHICKEN LO MEIN NOODLES

 

What You’ll Need

• Two pieces of uncooked chicken breast (one lb)
• Four ounces of dry egg or pasta noodles of your choice (spaghetti, vermicelli, gluten-free etc.)
• Two cups or 1 bunch of baby bok choy, washed and sliced
• One medium carrot, peeled and chopped or shredded into matchsticks
• Two cloves garlic, minced
• One teaspoon fresh ginger, minced
• salt and pepper to taste

Sauce

• One half cup low sodium chicken broth
• Two Tablespoons oyster flavored sauce or vegetarian flavored oyster sauce
• Two Tablespoon low sodium light soy sauce or Tamari
• Two teaspoons of honey or sugar
• One teaspoon of dark soy sauce
• One teaspoon of sesame oil
• One half Tablespoon of Mirin or Chinese Cooking Wine (Shaoxing wine)
  * *One-Two teaspoons of chili garlic paste (sambal oelek), red pepper chili flakes or Sriracha sauce – optional for a spicy kick

Chicken Marinade

• Two teaspoons of low sodium soy sauce or tamari
• One quarter teaspoon of sesame oil
• One half teaspoon of potato or corn starch
• One quarter teaspoon of chili garlic paste *optional

Slurry for the Sauce

• Two – Three tablespoons of potato or cornstarch (depending on how thick you want the sauce)
• One quarter cup of cool water

How to Make It
In a small bowl, combine the chicken with the chicken marinade and leave in the fridge for at least 30 minutes.
Spray inside of slow cooker with non-stick coating spray.
Add marinated chicken breasts to the slow cooker and cook on low for One-Two hours or high for One hour flipping halfway through until cooked through.
Take cooked chicken out of the slow cooker on a plate.
Place garlic, ginger and baby bok choy or vegetables of your choice in the bottom of your slow cooker and put cooked chicken back on top of vegetables.
Combine sauce ingredients in a bowl and pour over all the ingredients in slow cooker.
Cook on high for a half houre – One hour or low for 1.5 – Two hours, stirring occasionally to distribute the sauce evenly.
Using a slotted spoon, remove the chicken and all the vegetables out of the slow cooker.
Add dried pasta noodles into the slow cooker and use tongs to cover noodles with the sauce.
Cook on high for 20 minutes until noodles are softened and cooked through, rotating noodles every so often using tongs. Add the carrots to the crock pot.
Add the chicken and vegetables back to the slow cooker using tongs to combine well..
Mix together the corn starch slurry in a small bowl and stir with the sauce in the slow cooker. Allow the sauce to thicken up – about 10 – 15 minutes.
Remove and serve hot with your favorite garnishes and sides.

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CROCKPOT PINEAPPLE MOONSHINE

 

What You’ll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.

CROCKPOT ITALIAN CHICKEN

 

What You’ll Need

• 4 chicken breasts
• 1 packet Zesty Italian dressing seasoning
• 8 oz. cream cheese (softened)
• 2 cans cream of chicken soup
• 2 tablespoons of garlic powder
• 1 package of pasta

How to Make It
Add all the ingredients except the pasta into the crockpot.
Cook on low for 4 hours. If sauce is too thick, add a little milk.
When you are ready to serve the chicken, cook pasta according to package.
Drain pasta.
Add pasta to the chicken sauce in the crockpot and toss together.

BAKED MILLION DOLLAR SPAGHETTI

 

What You’ll Need

• 1 pound spaghetti, cooked two minutes shy of directions and drained
• 1 pound ground beef
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• Kosher salt and pepper to taste (I used ½ teaspoon Kosher salt and ½ teaspoon black pepper)
• 6 cups Quick and Easy Marinara Sauce
• 8 ounces cream cheese, softened
• 3 cups shredded mozzarella cheese
• parsley, chopped (optional as a garnish)

How to Make It
Preheat the oven to 350 degrees.
In a large skillet add the beef, onions, garlic, salt and pepper into the pan and cook on high.
Once browned, turn off the heat, drain the liquid left in the pan and mix in one cup of the marinara sauce.
Add the cooked spaghetti to the remaining 5 cups of the marinara sauce and toss to combine.
Mix the cream cheese and 2 cups of mozzarella cheese in a bowl.
Add half the pasta/sauce to the bottom of a 9×13 pan.
Add the cream cheese mixture and top with the remaining pasta/sauce mixture.
Add the meat sauce mixture on top of the pasta and top with remaining cup of mozzarella cheese.
Cover and bake for 30 minutes.
Uncover and bake for an additional 10 minutes until cheese is melted and bubbly