Smoked Buffalo Cauliflower
Crescent Pizza Pockets
BATTER FRIED APPLE RINGS
1 c flour: 1 1/2 tsp. baking powder 2 tbsp. sugar 1/2 tsp. salt 3/4 c. milk 1 egg 4 lg. apples: Sugar and cinnamon Sift dry ingredients. Add milk and egg, beating well. Peel and core apples. Slice into 1/4 inch rings. Dip rings in batter and fry in 1/2 inch hot shortening until golden brown. Drain on paper towels. Sprinkle with sugar and cinnamon mixture.
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (I use Colby & Monterey Jack)
1 beaten egg
1 jar pizza sauce
Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.
Line the rolls up (seam side down) in a greased 9×13 in. pan.
Brush with beaten egg.
Sprinkle with Parmesan, Italian seasoning, and garlic powder.
Bake at 425°F for 18-20 minutes.
Serve the rolls with warm pizza sauce for dipping.
Brownies Chicken Salad Recipe
2 ½ to 3 pounds of chicken breast poached and cubed (MIL uses breast and thigh)
Chopped Celery (as much as desired) (I use 2 or 3, sliced every thin, not much)
Chopped Scallions (as much as desired) (I use 2 or 3)
Green grapes sliced (as much as desired) (I like the grapes, I use almost an equal amount to the chicken breast)
¾ cup Hellmans mayo
¼ cup Light cream
Dash of Tabasco
Pinch of celery seed
Tsp. red wine vinegar
Tablespoon sugar (MIL uses tsp of sugar)
Mix the dressing, then mix the dressing with the stuff above
My MIL makes in better, but I like mine more. lol It’s the tablespoon of sugar that makes all the difference in mine, it’s sweeter.
My husband doesn’t like either because he likes it to taste more like mayo and less sweet. So you have to play around with the dressing to get it the way you like it.
Mini Bacon Breakfast Braids
Author: The Bewitchin’ Kitchen
1 frozen package of puff pastry sheets, comes as a set of two, this recipe uses one of those sheets.
2-4 pieces of cooked, crispy bacon
4-5 eggs with a dash of water.
sea salt and pepper to taste
Optional add-ins: small diced onions, peppers, cheese, spinach, etc
Allow the puff pastry sheet to thaw enough for it to be workable, note quite room temp, but almost. Whisk the eggs together with a dash of water and then cooked them in classic scrambled fashion.
When the pastry is ready to work with, unfold the sheet (the one we used came in thirds). Cut the full sheet into three long pieces following the fold lines already there. Then cut those pieces in half. This should leave you with six pieces that are about 2.5 inches wide and 4 inches long.
Use a sharp knife or edged item to make downward cuts on the outer 1.5 inches on each side from the center (see images).
Fill the center, uncut, area with the cooked scrambled eggs and sprinkle with the crispy bacon.
Start at the top and fold over one side, then cross over the next pieces from the opposite side, follow this back and forth all the way down to the bottom, tuck the bottom pieces in well so they stay put and don’t puff up and out of the braid while baking.
Bake for about 12-15 minutes at 375 degrees or until the pastry has really increased in size and is golden brown.
6 hard-cooked large eggs
1/4 cup shredded Parmesan cheese
1/4 cup prepared ranch salad dressing
1 teaspoon Dijon mustard
5 carrot chips
Fresh dill sprigs
Cut a thin slice from the bottom of each egg so it sits flat. Cut the top third from each egg. Carefully remove yolks and place in a small bowl; mash with a fork. Add cheese, salad dressing, mustard and pepper; stir until well blended. Spoon into the egg white bottoms; replace tops.
Cut 12 feet and 12 small triangles for beaks from carrot chips. Gently press the capers into the filling for eyes; add beaks. Insert a dill sprig in top of eggs for tuft of feathers. Place feet in front of chicks. Refrigerate until serving. Yield: 1/2 dozen.
1 package of smoked sausage, sliced into rounds
1 large onion, peeled and chopped
5 large potatoes, peeled and chopped into 1/2 inch cubes
fine sea salt
freshly ground black pepper
1 cup of grated sharp cheddar cheese
Preheat the oven to 400 degrees. Line a large baking tray (with sides) with several sheets of foil, and drizzle with a bit of oil. Spread the oil out over the pan. Set aside.
Put the sausage rounds, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of olive oil and season to taste with salt, pepper, paprika and dried thyme. Toss together with your hands until everything is evenly distributed. Pour this out onto the baking tray, and spread it out as much as you can.
Place into the heated oven and roast for 45 minutes to an hour, stirring every 15 minutes or so, until the potatoes are golden brown and tender. Turn off the oven. Scatter the cheese over top of the cooked meat and potatoes, Pop back into the oven a few minutes to melt the cheese. Serve immediately.