BREAKFAST BOWLS

BREAKFAST BOWLS
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My family loved these!  I added a meat to it as well.  I had Yukon Gold potatoes on hand.  Forgot to add the salsa.  Would be good. I added spinach to the eggs. Would be good with peppers added.  We liked the potatoes so much when we had waffles a couple of days later I made the potatoes to go with them.

Hearty Make Ahead Breakfast Bowls

 

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Ingredients

• 3 lbs. red potatoes, cubed
• 1 Tbsp olive oil
• pepper to taste
• 9 large eggs
• Olive oil spray
• 1½ cups salsa
• 1½ cups shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Cut red potatoes into 1 inch cubes.
3. Put in a bowl, add 1 Tbsp olive oil and mix to cover well.
4. Bake for 45 mins or until golden brown, stirring once.
5. Make scrambled eggs - whisk 9 eggs and add to pan with olive oil spray.
6. Sprinkle with pepper to taste.
7. Add potatoes, eggs, salsa if desired and cheese over 6 bowls.
8. Store in fridge for up to a week.
9. Reheat at 30-45 seconds in the microwave.

BISCUITS & GRAY

RANCH BISCUITS
This comes from Cowboy Cookbook pg. 201.  There are other biscuit recipes we have used.  This one is our favorite.  Make sure and don't do dough too thin or they will be hard.

1/2 cup water
1/2 cup sugar
2 cups buttermilk
1/2 tsp baking soda
1 tsp salt
1 pkg active dry yeast
1/2 cup vegetable oil
5 cups sifted, all-purpose flour (I don't always sift first)
4 tsp baking powder

Preheat oven to 450.  Combine the ingredients thoroughly.  Roll dough out on a floured surface to a 3/4" thickness (don't do thinner).  Cut out biscuits with a drinking glass or biscuit cutter.  Bake for 15-20 minutes.  Makes about 2 cookies sheets worth.


GRAVY
This came from The Pioneer Woman

1# ground breakfast sausage (see note below)
½ cup flour (I usually do 1/3)
4 cups whole milk (2% okay)
½ tsp seasoned salt
2 tsp (or to liking) pepper (essential oil works as well)

In a pan (not skillet) cook sausage. Once cooked add flour and stir until sausage is all covered (I usually do this with a whisk).  Gradually add all the milk.  Whisk or stir until it starts to thicken.  This can take 5-10 minutes.  You don’t have to stir the whole time but watch carefully so it doesn’t burn.  When at desired consistency add seasoned salt and pepper.

NOTE:
If you are using a sausage that is not breakfast just plain pork add sage, majoram, pepper, salt, red pepper (I don't add) and brown sugar (I don't add).

GOOD 'N' HOT DIP

GOOD 'N' HOT DIP

Had New Year's Eve 2006.  We all really liked it.  Found in crock pot book pg. 10.

1# ground beef
1 # bulk sausage
1 can cream of chicken soup
24 oz jar salsa
1 # Velveeta cheese, cubed
Chips

Brown beef and sausage.  Combine meat, soup, salsa and cheese in slow cooker.

Cover and cook on high 1 hour.  Stir.  Cook on low until ready to serve.

Serve with chips.

SAUSAGE AND APPLES

SAUSAGE AND APPLES
Had at Thanksgiving at the Stewart's with French Toast Strata (see French Toast). Yummy!

1# fresh breakfast sausage links
3 apples, peeled, cored, cut into 8-12 wedges each (they used Rome and Golden delicious)
3 Tbsp brown sugar

Cook the sausage links 10-15 minutes until no longer pink. Cut in half and return to the pan. Add apple wedges and sprinkle the sugar on top. Cover and cook on low on med-low for about 15 minutes until apples are fork-tender. (Cameron used several Tbsp of water to cook the sausages in, drained them when she cut them in hal. It was a non-stick skillet so the juices from the apples and sausages were adequate to keep the cooking moist for the last 15 minutes).

POTATOES INCLUDING SALAD

PALOMINO POTATO-CHOCOLATE PEPPER CAKE
Cowboy Cookbook pg. 215
makes a lot - one cookie sheet plus small pan.
Used cactus syrup on top - made it really good.


HAM AND SCALLOPED POTATOES
Crockpot Cookbook pg. 142
We really like - easy.
Usually have the items on hand.

CHICKEN SAUSAGE SAUTE
Taste of Home pg. 102
We really liked - took some time to prepare - about 1 hour.


GREAT PORK CHOP BAKE
Taste of Home pg. 129
One of our favorites. Easy and fast to put together.

POTATO SALAD

We LOVE this potato salad. It is from Pioneer Woman. I am thinking about getting a ricer mill just for this recipe. But I use a potato smasher for now.

Ingredients

• 5 pounds Russet Potatoes (about 8 Medium Russets)
• 1-½ cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions (sliced Up To The Darkest Green Part)
• 8 whole Small Sweet Pickles (may Use Dill If That's More Up Your Alley)
• 1 teaspoon Kosher Salt (more To Taste)
• ½ teaspoons Paprika
• ½ teaspoons Black Pepper
• 4 whole Hard Boiled Eggs
• is really good if you add fresh dill or I have used the Pamphered Chef dill mix

Preparation Instructions

Cut potatoes in halves or thirds, then boil until fork tender. Drain. Mash potatoes or run them through a ricer or food mill to make them extra fluffy. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

BAKED POTATO SALAD
Taste of Home Cookbook
A nice change from the "normal" potato salad.
4 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/4 cup olive oil
2 envelopes Italian salad dressing mix
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 bunch green onions, chopped
2 large tomatoes, chopped
4 hard-cooked eggs, chopped
5 bacon strips, cooked and crumbled
1 1/2 cups mayonnaise
1 tablespoon vinegar
1 tablespoon lemon juice
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place in two greased 13-in. x 9-in. x 2 in. baking pans. Bake, uncovered, at 400 degrees for 45 minutes or until tender. Cool. Transfer to a large bowl; add peppers, onions, tomatoes, eggs and bacon. Toss gently.
Combine the remaining ingredients in a small bowl; mix well. Pour over the salad and stir gently. Cover and refrigerate for at least 1 hour. Yield: 16-20 servings.

CLASSIC POTATO SALAD WITH A HEALTHY TWIST
This is really, really good.

3# potatoes
2 hard boiled eggs, peeled and chopped small
1 1/2 cups cauliflower, chopped then steamed
1/2 cup finely chopped sweet onion
1/4-1/2 cup Newman's Own Italian Dressing
1/3 cup mayo
2/3 cup plain Greek yogurt
1/2 T mustard
1/8 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1/4 tsp paprika

Chop unpeeled potatoes into 1" cubes.  Add to a pot and cover with cold water.  Bring to a boil over high heat.  Once boiling, reduce heat to medium and lightly boil 5-10 more minutes, until potatoes are easily pierced by a fork but not falling apart.  Drain potatoes and put in refrigerator until cool.  If you like, remove any potato peels that have fallen off any potato pieces.

Mix together the potatoes, eggs, cauliflower and onion.  Pour Newman's Dressing over the mixture and toss to cover.

Mix together mayo, yogurt, mustard, dry mustard, salt, pepper and paprika.  Add to potato mixture and stir to combine.

CRUMB-COATED POTATO HALVES
We all really liked these. Would like to try with sweet potatoes next. Jackson had fun helping me make.

1/2 cup Italian-seasoned bread crumbs
1 tsp paprika
1 tsp salt (didn't add)
1/8 tsp pepper
4 large potatoes, peeled and halved (I didn't peel)
2 T butter, melted

Combine bread crumbs, paprika, salt and pepper. Brush potatoes with butter (or dip) roll in crumb mix until coated. Place in a greased 9x13. Cover and bake at 350 for 1 hour or until tender.

Would like to try:
TURKEY POTATO PANCAKES
Taste of Home pg. 109

HOT CABBAGE MEALS

RUTH'S CABBAGE SOUP
One of my favorite soups - Cowboy cookbook pg 75.

LEON'S EASY FRIED CABBAGE
Cowboy Cookbook pg. 44.

G&G MANER FRIED CABBAGE
This is how my mom makes her fried cabbage. Grandpa Maner said he can eat the whole dish all by himself :-)  My family was suspicious but it sure did get eaten up.  Great summer meal.

1# bacon
1 head of cabbage, cut up into small pieces
salt & pepper

I cooked the bacon on the griddle.  Took bacon off when crisp and tore into pieces.  Cooked cabbage on griddle with grease (poured a little of the grease from the reserve over it).  Salt and pepper cabbage when almost cooked.  Cook until soft.  Put on a serving platter or bowl with bacon and toss.  Yum!

QUICK CABBAGE WITH TOMATOES

I really liked this, but Scott said it was just okay. Found in Martha Stewart everyday food magazine.

In a large skillet (with a lid) melt 2 T unsalted butter over medium-high heat. Add 1 small green cabbage, halved, cored and cut lengthwise into 1/2" wedges, and cook, stirring occasionally, until cabbage begins to soften and brown around the edges, 4 minutes. Add 1/2 cup water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with coarse salt (I used Kosher) and pepper. Add 1 pint cherry tomatoes, halved (I cut up 2-3 tomatoes) and cook, uncovered, until tomatoes soften, 3 minutes. Stir in 2 T red-wine vinegar. Season to taste with salt and pepper and top with 1/4 cup roughly chopped fresh parsley (I just used parsley flakes, would be better with the real stuff).

Serves 4 (per serving 105 calories; 6g fat; 2g protein; 11g carb; 4g fiber)

SAUSAGE 'N' NOODLE DINNER
Taste of Home pg. 125
This is one of my favorite meals. Takes about 1 hour to prepare.

1# bulk pork sausage
1 medium head cabbage (about 1 1/2#) thinly sliced
1 large onion, thinly sliced
1 large carrot, shredded
2 tsp. chicken bouillon granules
1/4 cup boiling water
2 cups (16 oz) sour cream
3/4 tsp. salt
1/2 tsp. pepper
8 ounces noodles, cooked and drained
Fresh parsley, optional

In a large skillet, cook the sausage over medium heat until no longer pink; drain. Add cabbage, onion andn carrot; mix well. Dissolve the bouillon in water; pour over vegetables. Cover and cook over medium-high heat until the vegetables are tender, about 10-15 minutes. Reduce heat; stir in sour cream, salt and pepper. Heat through. Transfer to a serving bowl; add hot noodles and toss. Garnish with parsley if desired. Yield: 4-6 servings.