This is so easy to make and so delicious! Buttery hash browns form the crust for the yummy cheese and sausage filling. It is great for breakfast, lunch or dinner.
1 package (20 oz.) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 lb. bulk pork sausage
1/3 chopped onion
1 cup (8 oz.) cottage cheese
3 eggs, lightly beaten
4 oz. shredded cheddar cheese
In a large bowl, combine hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350 degrees for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink, drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and cheese.
Pour into crust. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Makes 6-8 servings.
“Holiness is simply Christ in us fulfilling the will and commands of the Father.”
1 box (2 count) refrigerated pie crusts, softened as directed on box
6 – 8 cups peeled, cored and sliced apples (I used a lot of apples)
1 tablespoon lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 – 4 tablespoons all-purpose flour (depending on how many cups of apples used)
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Place 1 pie crust in a 9 or 10-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.
In a large bowl, gently mix filling ingredients and spoon in crust-lined pie plate
Top with second crust. Wrap excess top crust under bottom crust edge pressing edges together to seal; flute.
Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
Next, place pie in gallon-size plastic bag or wrap pie in aluminum foil; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake..
When ready to bake pie, heat oven to 450 degrees. When oven is preheated, remove pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie.
Bake 25 minutes. Reduce oven temperature to 375 degrees; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.
“For a healthier spiritual life, exercise humility and care for others.”
Milk toast is a very old recipe, probably from the early 1900’s. It is comfort food at the highest. Try it if you are not feeling good or if you need a good nights sleep. This is what I eat if I need good nights sleep. I have been eating it for a very long time and just love it.
You can make it various ways, but this is the way I like it.
1 slice of bread, toasted and buttered (I love oatmeal bread and I generously butter it)
1/2 cup milk, warmed (I like whole milk)
Cinnamon sugar, opt.
Warm your milk in a low bowl (wide enough to fit your slice of toast), put your toast into it after warmed.
Toast your bread and butter and then put as much cinnamon sugar on it as desired. Add it to your bowl of warmed milk, cut up in bite size pieces. And enjoy!!!
“Witnessing isn’t a job to be done but a life to be lived.”
I have been in a muffin baking marathon lately. My husband and I just love to have a muffin and a cup of coffee in the middle of the afternoon. These are some of the best I’ve made. You must try them. You will love them!!
1 stick unsalted butter, room temperature
1 cup sugar
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe bananas (3 small to medium)
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
Turbinado cane sugar, for sprinkling on top of muffin
Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan.
Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.
Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, and fill muffin cups 3/4 full. (I use an ice cream scoop.)
Sprinkle tops of muffins with turbinado sugar. Use as much or as little as you’d like. I like a little, my husband like a lot. (I buy my sugar in the sugar packets so sometimes I use one per muffin, which I think is a lot, or use 1/2 packet per muffin.)
Bake 20 to 25 minutes, until cake tester comes out clean.
When I make these muffins, I have to make two dozen as they get eaten so fast. They are very quick and easy to make and pretty healthy for you also. Grab one to take with you for a morning pick me up to go with a cup of coffee. Or a snack anytime of day.
2 cups raisin bran cereal
1 1/2 cups milk (I use organic whole milk)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten (I use large eggs)
1/2 cup brown sugar, packed (I used light brown sugar, but you could use dark brown sugar, if you prefer.)
2 tablespoons unsalted butter, melted
Mix cereal with milk; set aside to soften.
In a large bowl, combine remaining ingredients; stir in cereal mixture.
Fill lightly greased or paper-lined muffin cups about 2/3 full with batter.
Bake at 350 degrees for 20 to 25 minutes.
Makes one dozen.
.“Be the living expression of God’s kindness; kindness in your face , kindness in your eyes, kindness in your smile, kindness.”
Lemon-Blueberry Cake with White Chocolate Frosting
My daughter made this for our Christmas this year. It was so delicious, we couldn’t stop eating it.
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticke) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cjups fresh blueberried
11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Addtional blueberries (optional)
Lemon slices (optional)
Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
Makes 10 to 12 servings.
“To rule your tongue, let Christ rule in your heart.”