Wednesday, April 24, 2013

Breakfast Sausage Ring

Here is another recipe from Facebook - from Welcome Home.  I have a recipe similar to this that I got from my good friend Emily - Sausage Bundt Cake.   I like them both but this new one doesn't have eggs in it.  I was always worried about getting the eggs done in the middle of the other one.  This one came out of the pan beautifully and we enjoyed a slice with scrambled eggs.  It could be because I used my new pan given to me from the preschool teachers - a silicone bundt pan from Sur la Table.  This pan was amazing - I just need to try it with a cake now! 

Breakfast Sausage Ring

16 oz breakfast sausage (any flavor)
2 (7.5) cans of Pillsbury Buttermilk biscuits
2 cups shredded cheddar or Montery Jack cheese ( I mixed several)

Preheat oven to 350.  Brown sausage in frying pan, drain,  Open first can of biscuits and flatten each biscuit into a larger circle.  Place in bottom of greased bundt cake pan, overlapping each biscuit so that it makes a ring round the bottom of the pan.  Top biscuits with 1 cup shredded cheese, next place cooked sausage on top of the cheese then top sausage with the remaining cup of cheese.  Open second can of biscuits and flatten each one and repeat placing each one around the top of the bundt pan overlapping so it looks like a ring.  Cook for about 25 minutes or until golden.  Remove from oven and let it set for 5 to 10 minutes before inverting onto a plate.  Slice and serve.  

Welcome Home says this makes a nice centerpiece for a breakfast buffet.  Also- try spicy sausage and pepperjack cheese :)

Monday, April 22, 2013

Sweet N' Salty Pecan Crunch

I love my Seasons magazine I get from our local HyVee grocery store - always filled with the best information and recipes.  I usually make one or two recipes from each magazine.  I gave this yummy snack mix a try and we loved it.  It is crunchier and a bit harder than my Pecan Praline Snack Mix but the teachers at preschool seemed to really enjoy the extra crunch and the different cereal.  I can't seem to stay out of it!  :)

Sweet N' Salty Pecan Crunch (adapted from HyVee Seasons)

1 (14.5 oz) box golden maple Quaker Oatmeal squares ( my store didn't have maple - used brown sugar)
1 cup broken pretzel sticks (I used tiny twists that I already had)
1 cup coarsely broken pecan halves
1 cup dry roasted peanuts
1/4 cup butter
1/2 cup packed brown sugar
1/2 cup light corn syrup
1 tsp. vanilla extract
1/2 tsp baking soda
1/2 tsp coarse sea salt ( or more - I didn't measure)

Preheat oven to 250.  Spray a 13 x 19 baking dish with cooking spray.  In a 2 quart saucepan, melt butter over medium heat.  Stir in brown sugar and corn syrup, bring to a boil, stirring frequently.  Remove from heat and stir in vanilla and baking soda.  Pour over cereal, stirring to coat. Transfer to prepared baking dish.  Bake one hour - stirring every 20 minutes.  Spread on parchment or wax paper and sprinkle with coarse sea salt.  Allow to cool, break into pieces.  Store in an airtight container at room temperature.  Serves 18 - 1/3 cup servings)

Nutrition Facts from Season - 260 calories, 11 g. fat, 3 g. saturated fat, 0 g trans fat, 5 mg cholesterol, 300 mg sodium, 36 g carbs, 3 g fiber, 13 g sugar, 5 g protein,

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Wednesday, April 17, 2013

Baked Chicken Chimichangas

There seem to be a lot more recipes on Facebook lately.  These baked chimichangas looked easy and something my family would enjoy.  I was correct!  Easy and very tasty!  We had them two nights in a row - reheated them the 2nd night.

Baked Chicken Chimichangas

8 oz pkg cream cheese, softened
8 oz pepperjack cheese, shredded
1 1/2 Tbsp taco seasoning
1 lb. cooked chicken, shredded or diced
8 flour tortillas
cooking spray
toppings - salsa, cheese, green onions, sour cream, black olives

Stir together cream cheese, pepperjack cheese and taco seasoning.  Fold in chicken.  Divide among tortillas.  Tuck in sides and roll up tortilla and place seam side down in a greased 9 x 13 baking dish.  Spray tops of tortillas with cooking spray.  Bake at 350 for 15 minutes, turn chimis over and bake another 15 minutes.  Server with your favorite toppings.

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Thursday, April 4, 2013

Pan-Roasted Chicken with Lemon-Garlic Green Beans

I think I originally saw this recipe on Pintrest.... which then led me to Real Simple.  I am always looking for healthy meals, and of course I love one-dish meals.  This chicken was wonderful - simple, tasty and fairly healthy.  We loved it!

Pan-Roasted Chicken with Lemon-Garlic Beans (adapted from Real Simple)

6 Tbsp olive oil
2 lemons, 1 thinly sliced and 1 juiced
4 cloves garlic - minced
1 tsp kosher salt
1/2 tsp freshly ground pepper
3/4 lb trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in with skin - about 3 1/4 lbs)  I used 3 boneless with no skin

Preheat oven to 450.  Coat a large baking dish or cast iron skillet with 1 Tbsp. of the olive oil.  ARragne the lemon slices in a single layer in the bottom of the dish or skillet.  In a large bowl, combine the remaining oil, lemon juice, garlic, salt and pepper; add the green beans and toss to coat.  Using a slotted spoon or tongs, remove the green beans and arrange them above the lemon slices.  Add the potatoes to the same olive-oil mixture and toss to coat.  Using a slotted spoon, arrange the potatoes along the inside edge of the dish or skillet on top of green beans.  Place the chicken in the same bowl with the olive-oil mixtxture over chicken.  Roast for 50 minutes.  Remove chicken from dish and roast the green beans and potatoes for about 10 more minutes.  4 servings

According to Real Simple - 687 calories, carb 20 g; cholesterol 181 mg; fat 37 g; fiber 4 g; iron 4 mg; protein 67 mg; sat fat 8 g;  and sodium 735 mg

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