Monday, March 5, 2012

Weekend Recipes

Here are recipes and pictures from this past weekend! Hope you get a chance to try one! If so, please let me know!!

Saturday Night Menu:

Fruit Plate
Forrest cut the cute lemons!

Cake Mix Cookies
These are my favorite cookies EVER but since it is still Lent, I had to pass. I sent them home with Justin and Caroline so I wasn't tempted!

Matt's Dip

My sister's boyfriend Matt makes this dip and my sister NEVER shares!! After I took her to see Wicked for her birthday I guess she was feeling friendly because she let me try a bit and omg--magnificent! It is tasty and easy to make and I found that it was a crowd pleaser! Forrest and I have even been eating it cold!

1 lb sausage, cooked and drained (I used Mild Italian)
2 8oz cream cheese (I used the 1/3 fat kind)
1 can rotel (Matt blends it up but I just poured it right in)
1 can shoe peg corn

Heat cream cheese in the microwave until it is easily stirred. Then pour in cooked sausage, rotel, and corn. Put in the crock pot and heat thoroughly!
Are you hungry yet????

Sunday Breakfast Menu

Waffles a la Forrest

Lemon Cranberry Muffins (I got this from Pinterest!
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
pinch salt
1 1/2 cups all purpose flour
2 tsp baking powder
1 1/2 tbsp lemon zest
1/2 tsp vanilla extract
1/2 cup oil
2 cups fresh cranberries (NOTE: these are terribly difficult to find in March! I wound up finding them in the frozen foods area of Food World, although they were fresh!)
Optional: oats to sprinkle on top--for adorable-ness as well as heart healthy-ness!!!

1. Preheat oven to 350.  Mix the yogurt, sugar, salt, and eggs together in a large bowl. Add the lemon zest and vanilla extract.
2. In a separate bowl, mix together the flour and baking powder. Add dry ingredients to wet and stir together until moistened.
3. Add oil and MIX, MIX, MIX until the batter is smooth and homogeneous. Fold in cranberries.
Is this not the most beautiful batter you have ever seen???

4. Bake for 20-25 minutes until a toothpick inserted into middle comes out clean!

*I must say I LOVED these, but I love anything lemon. The tart, tangy of the cranberries was amazing.

Crock Pot Breakfast Casserole
This was SUPER easy to do. I made the casserole during the day and before bed that night, I added the egg and milk mixture, put the crock pot on low, and by the time we woke up, it was ready! It was not my favorite casserole ever but I think some tweaking of the cheeses and seasonings would fix that right up!
I got the idea from Pinterest yet again ( but I modified it so much that it wasn't close to the same! Maybe I should have stayed on recipe??

1 pkg (26 oz--I used 30oz) frozen shredded hash browns
1 lb ground sausage, cooked and drained (I used mild Italian)
1 cup (40z) shredded cheese (who am I kidding-I used like a bag and a half)
1 medium onion, diced
1 green pepper, diced
1 small can pieces and stems mushrooms
12 eggs
1/2 cups milk
1 tsp salt
1/4 ground pepper

1. Line a 6 quart slow cooker with cooking spray OR use a handy crock pot liner!
2. Make a layer of 1/3 of the hash browns on the bottom. Then layer with 1/2 the sausage, veggies, and cheese. Repeat layering. End with a layer of  hash browns and cheese.
1/2 way through my layering!

3. Beat eggs, milk, salt, and pepper with wire whisk until blended.
4. Pour evenly over layers
5. Cook on low for 6-8 hrs or high for 3-4 hrs or until eggs are set.

*I think following the recipe by using mozzerella and parmesan instead of Mexican cheeses may have worked better.

1 comment:

  1. Yum, those cranberry muffins and breakfast casserole look so good!


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