Category Archives: Breakfast

Mar23

Hash Brown Sausage Bake

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Hash Brown Sausage Bake

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.”

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Mar22

Jordan Marsh Legendary Blueberry Muffins

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Jordan Marsh Legendary Blueberry Muffins

This is the actual recipe for these muffins that was enjoyed by generations of families at the Jordan Marsh department stores in Boston and New England area. They are to die for. OUTSTANDING!

  • 1/2 cup butter, softened to room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 milk
  • 2 1/2 cups blueberries
  • 2 tablespoons sugar to sprinkle on top (I used turbinado sugar)

Preheat oven to 375 degrees.

Grease muffin tins well with butter; grease the top surface of the pan as well.

Using a stand mixer on low speed beat the butter together with the sugar until fluffy. Add vanilla.

Add eggs, one at a time and mix until blended.

In a separate bowl sift together the dry ingredients.

Add dry ingredients to the eggs and butter mixture, alternating with milk.

Mash 1/2 cup of blueberries and stir into the mixture.

Add the rest of the berries whole and stir. Pile the batter high in each muffin cup, and sprinkle sugar over tops of the muffins.

Bake at 375 degrees for 30 minutes.

Makes 12 muffins.

“Blessing comes from seeking wisdom and living by it.”

Feb19

Chocolate Chocolate Chip Muffins

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Chocolate Chocolate Chip Muffins

The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!

  • 1 cup all purpose flour
  • 6 tablespoons cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 1 egg
  • 1 cup buttermilk
  • 1/2 teaspoon vanilla extract

Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.

Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.

Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.

Stir wet mixture into dry and stop stirring when flour has just disappeared, but there are still lumps. Do not overmix.

Use a large cookie scoop to drop scoops of batter into the muffin tin. Dividing the batter evenly should fill the cups up nearly all the way.

Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. You can also touch the top center of the muffin with your fingertip, and you’ll know it’s done if the muffin springs back.

Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won’t burn your mouth.

Makes 12 muffins. (155 calories per muffin)

“Learn from praise and criticism, then shelve them and move on.”

Feb17

Banana Nut Muffins

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Banana Nut Muffins

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
  • 2 eggs
  • 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.

Cool 10 minutes before removing from pan.

“Let us be bold as we witness for God.”

Feb16

Raisin Bran Muffins

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Raisin Bran Muffins

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.”

Feb11

Easy Orange Rolls

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Easy Orange Rolls

These are my husband’s very favorite. He likes anything with orange and these really hit the spot. They are made with frozen Rhodes rolls and topped with a sauce made with a fresh orange juice glaze. Super easy to make also.

  • 12 frozen Rhodes dinner rolls
  • 1/3 cup melted unsalted butter
  • Zest of 1 orange
  • 1/2 cup sugar

Place frozen rolls in a greased 9 x 13-inch baking pan. (I have tripled this recipe and put 36 rolls on a baking sheet.)

Cover with greased plastic wrap and let thaw according to package directions. This usually takes 4 to 5 hours depending on the temperature in your kitchen.

When ready, preheat oven to 350 degrees.

Mix your melted butter, sugar and zest together in small bowl and pour evenly over the tops of the rolls.

Bake, uncovered, 18 to 20 minutes.

“Jesus, thank You for willingly dying for our sins and offering forgiveness. Teach us to submit to Your rule.”

Aug5

Banana Pancakes

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Banana Pancakes

After watching a program on TV about a guy getting kidnapped and being held hostage for ransom and almost starving to death, and after finally getting back home to his wife, the first thing he wanted to eat was his wife’s banana pancakes.  Made me hungry for banana pancakes so here is a stack of deliciousness.

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 small, over-ripe banana, peeled
  • 2 large eggs
  • 1 cup plus 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • Butter
  • Vegetable oil

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix. The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pad of butter and one tablespoon vegetable oil onto the griddle, and swirl it around  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate.

Wipe the griddle clean with paper towels, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas and confections’ sugar if desired.

Makes 12 4-inch pancakes.

“The wonder of creation causes us to say, “What a wonderful God!”

 

Jul30

Orange Monkey Rolls

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Orange Monkey Rolls

These rolls are sooo delicious!  My husband loves anything orange and this just made his day.  They are so quick and easy also.

You can layer them in your bundt pan any way you want.  Or you may want to separate the biscuits in half so you have exactly 30 biscuits.  I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many.  If you can find the tubes with 10 biscuits, they are the best.

  • 1 cup sugar
  • 1 stick butter, cubed
  • 1/4 cup orange juice
  • 2 tablespoons grated orange zest
  • 3 tubes (10-oz. each) refrigerated biscuits

In a small saucepan, combine the sugar, butter, orange juice and zest.  Heat until sugar is dissolved and butter is melted.  Pour into a greased 10-inch fluted tube pan.

Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly.  Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.

Bake at 350 degrees for 30-35 minutes or until golden brown.  Immediately turn upside down onto serving platter.  Serve warm.

“Christ sends us out to bring others in.”

May5

Dixie’s Lemon Blueberry Biscuits

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Dixie’s Lemon Blueberry Biscuits

These drop biscuits are sooo delicious!!!  They are a cross between a biscuit, a scone and a muffin.  The three of us were ooing and ahhing over them.  We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries.  (My blueberries were pretty large, which I think made them extra special.)

  • 2 cups all-purpose flour (10-oz.)
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 oz. jar lemon curd
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries (you do not need to defrost them)

GLAZE:

  • 1/2 cup sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Preheat oven to 400 degrees.  In a large bowl, whisk the first four ingredients.  In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.

Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment.  Bake 15 to 18 minutes or until light brown.

In a small bowl, combine glaze ingredients, stir until smooth.  Drizzle over warm biscuits.

Makes 10 to 12 biscuits.

“We were created to give God the glory.”

 

 

Mar24

English Muffin Bread

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English Muffin Bread

Wow!!  I got rave reviews after making this bread.  We all just devoured it in minutes, it is so good!!  I gave one loaf away to a friend so I had to make a second batch.

Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter.  Yum!!

  • 5 3/4 cups all-purpose flour (1 1/2 lbs.)
  • 2 1/4 cups warm water
  • 1 tablespoon kosher salt
  • 1 tablespoon, plus 1 1/2 teaspoons sugar
  • 2  1/4-oz. packets Instant Yeast
  • 1/4 cup melted butter, divided
  • Cornmeal for dusting pan

In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets.  The dough will be shaggy and very sticky.  Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough.  Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.

While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.

Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans.  Cover again with sprayed plastic wrap and let rise another 30 minutes.  While dough is rising, preheat oven to 350 degrees.

Place the pans on the center oven rack and bake for 30 minutes.  Take out of oven and brush bread with half the melted butter.  Return to the oven and bake another 10 minutes.

Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.

Cool completely before slicing.

“Live as if Christ is coming back today.”