Breakfast Bake

Breakfast  Bake


1/4 of a 1 kilogram bag of frozen hash brown potatoes


6 eggs
1/4 cups of milk


1 1/2 cups of grated summer sausage
1 1/2 cup cheddar cheese


In a medium mixing bowl, beat together eggs and milk.  Stir in frozen hash brown potatoes.  Pour into a greased 8"x8" or 9"x9" baking dish.  Fry the grated summer sausage until lightly browned and crispy.  Sprinkle the crispy sausage onto the potato, milk and egg mix followed by the cheese.  Bake at 350 degrees F for about 30 minutes or until a knife inserted into the center of the dish comes out clean.







Is it really this time of week to blog again? These weeks go too fast some times - weather I'm making supper or not. I made this recipe on a Saturday morning when dad was gone curling some where. We wanted some food to eat so I threw together what we had on hand. Some left over hash browns from the week past, 6 eggs left in the carton, summer sausage for Friday night pizza, and some cheese never hurt anyone - right lactose-intolerants?


 


Try it some time and email me about it!





Thank for reading!

Best Big, Fat, Chewy Chocolate Chip Cookies

Best Big, Fat, Chewy Chocolate Chip Cookies

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup lightly packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

Blend together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the warm melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips. Chill for 20 minutes in the fridge or put in the freezer for quicker prosses. Drop cookie dough using a 1/4 cup at a time onto the prepared cookie sheets(parchment paper). Cookies should be about 3 inches apart.

Bake for about 20 minutes oven,and the edges should be  lightly browned. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Source:http://allrecipes.com//Recipe/best-big-fat-chewy-chocolate-chip-cookie/Detail.aspx 

These cookies taste best fresh! What cookie doesn't? When they have been in a container for a day they go chewy and are like the store bought cookies dad craves.

When I had the cookies for a snack they tasted best with a drink like milk to wash them down. Also, I read the reviews about this recipe on its web site, and all of them talked about not skipping that extra egg yolk and making sure to let them sit in the fridge for a while to chill and combine better before baking. 


Thanks for reading!

White Cupcakes

White Cupcakes

3/4 c. shortening
1 1/2 c. sugar
1 1/2 tsp. vanilla

2 c. all-purpose flour
1 tbsp. baking powder
1 tsp. salt

1 c. milk
5 egg whites

In a mixing bowl, beat the shortening on medium speed in an electric mixer about 30 seconds or more. Add the sugar and vanilla and beat until fluffy. Combine flour, baking powder and salt together in separate bowl. Alternating between dry ingredients and milk, add to the sugar/shortening mix, and blend well.

In a electric mixing bowl, beat egg whites until stiff peaks form and you can slice through the egg. Fold into flour mixture. Prepare muffin pans or line with paper baking cups. Fill each cup half full. Bake at 375 degrees for 18 to 20 minutes or until done. Cool on a wire rack. Frost with desired frosting. Makes 30 cupcakes.


Adapted from White Cake Supreme Cupcakes at www.cooks.com


Today is the western semi final in CFL football. The Saskatchewan Roughriders are playing the BC Lions, and you guessed who I am cheering for. The SASKATCHEWAN ROUGHRIDERS!!! Who else to cheer for? Tomorrow we are watching the game with some friends, so I though why not bake something for the occasion, let alone blog about it. So I made some die hard Saskatchewan Roughrider cupcakes to enjoy. 






To make the cupcakes in the team colors, I divided the batter into two bowls - half in each bowl. In one of the bowls, I used some green food coloring and put in drops until I got the deep Saskatchewan Roughrider green. The more coloring - the stronger the color will be. There are also color pastes  that are like gel. You use them the same as drops, yet the pastes give a stronger color while keeping the batter at the desired consistency. 


Once you have the color of the batter to your preference, you can spoon in layers or sections of the batter alternating colors you would like to have in your cupcake. For less mess, take a large jar - I used a 1 quart sized jar - and put a medium to large plastic bag in it. Let the zip top hang over the edge and out of the jar. 


Take your batter and cautiously pour the batter into the bag/jar. Be careful not to over flow or spill because it is a pain to clean up and is messy to use. Zip up the top to stop the batter from leaking.  Cut one very small corner off the bottom of the bag. I cut just enough so that I have control of the bag yet is easy to come out when squeezing. Just like piping, you can pipe the batter in layers or come up with cool designs.  When you pipe a design on the top of the raw cupcake it will show up well on the top when baked.

Thanks for Reading!!!

     

Basic Cooking Instructions

In our community, we started a 4H club. I am in the food/cooking group. The other day, we had our first meeting and lesson. So, the lesson was about the basics of measuring food properly. 


When I was taking notes in the meeting, I though wouldn't this be a great blog- to do posts of  lessons I've learned from in 4H. 


Hope you enjoy.

The 2 kinds of measuring are solid/dry measuring and liquid measuring.

Measuring Flour – Before measuring, fluff up the flour with a spoon. Take your measuring cup and gently spoon in amount till over flowing. Then level with strait edge such as strait edge. Do not shake or tap the cup of flour because the tiny particles compact together and decrease the amount (not literally). If you do shake or tap after leveled do not be tempted to add more, therefor you added too much.  

When you need finer flour you sift it through a sifter.

Too much flour leads to a heavier out come than needed and desired. 

Measuring Brown Sugar – When you are reading/making a recipe, and it calls for brown sugar, and when it does not say “pack” or “pack lightly”, do not pack the sugar. If there are other recipes that say, “pack” or “pack lightly”, please do so.

Measuring Sugar – Because Sugar is so sweet, you do not need the full amount of sugar indicated in the recipe,so you can cut back the amount needed. Sugar particles (crystals), are a lot bigger than tiny flour particles so it does not compact like flour 


Liquid Measuring – When measuring liquids, place a measuring cup on a solid and level area. Take your container of “liquid” and get down to eye level so you know exactly where your line of “liquid” is. That line is called the meniscus (the surface tension). Pour gently in to the measuring cup. Once you have approximately poured the amount of “liquid” needed, look at the bottom of the meniscus (the flat part of the line). The line needs to exactly on the measuring line.

Thanks for reading!

Cheese Manicotti

Calling all cheese lovers!!! Cheese Manicotti is on the menu today. This is a very quick one that uses what you have on hand. A very tasty dish with no left overs!

Cheese Manicotti

2 2/3 cup mozzarella cheese

2 cup Monterey jack cheese

1 1/3 cup marble cheese

750 ml tomato sauce

1 cup salsa

14 manicotti noodles

Grate cheese and mix together. Grease 2 casserole dishes. Mix salsa and tomato sauce in bowl. Pour in sauce – half in each casserole dish. Boil water and cook manicotti. Cook until soft but firm. Stuff with cheese until noodles are firm. Layer in sauce to fit. Cook for 20 minutes in oven at about 350°.






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