BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

BURGERS

HEINZ INSIDE-OUT BURGER
We really liked. Have made again since then.  Can easily make the day before into patties.

1# ground beef
1 T ketchup
1 tsp mustard
1 tsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt and pepper

mix everything together.  Make into 4 - 1" thick burgers.


BEST HAMBURGER WITH SECERET SAUCE
http://myrecipemagic.com/recipe/recipedetail/the-best-hamburger-and-amazing-secret-sauce
I would like to try the secret sauce next time, just used thousand island.  Thought this would be a good hamburger with a fried egg or grilled pineapple.  Scott and I both really liked it.  Easy to prepare.

1    pound    ground beef, 80% lean meat ( I used 85/15 - you want a fattier meat to make a juicier burger ) 
1    hamburger or hotdog buns ( I used sesame seed buns ) 
   to taste    onion powder 
1/2    cup    monterey cheese, shredded (just used colby I had on hand)
1/4    cup    barbeque sauce 
   to taste    seasoning salt 
   to taste    black pepper 

Directions

Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
Turn grill up to high and let it get hot.
Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.

Secret Sauce

3/4    cup    light mayonnaise
1/4    cup    ketchup
1/4    cup    sweet pickle relish
2    tablespoons    worcestershire sauce
   to taste    seasoning salt

For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Cheese-Stuffed Bacon Burgers

We made these for Father's Day 2013.  Yum!  We did 1# beef 1/2# sausage.  Tasted so good!  I put 1 1/2 pieces of bacon in the meat mixture.  I got 5 patties instead of 4.  I used 2% milk.

Ingredients

• 1 slice hearty white bread (crust removed, ripped into quarters)
• 2 tablespoons whole milk
• 1- 1 1/2 lb ground beef (85% lean)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 garlic clove, minced
• 1/2 cup shredded sharp cheddar cheese (or 1/2-inch thick pieces of American cheese slice)
• 6 slices of bacon, cooked
• 4 hamburger buns

Instructions

Keep the meat as chilled as you can throughout the entire process, up until cooking.

In a large bowl, mash the bread into the milk with a fork, creating a paste (called a panade).

For a gas grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.

Meanwhile, place the meat in the large bowl with the panade. Add the salt, pepper, and garlic to the bowl. If you want to add bacon pieces into the patty, mix cooked, cooled and diced bacon with seasonings. (You can sub 1/2 cup real bacon bits for the diced bacon slices.) Use your hands to mix it all together. Don't overwork the meat, just until combined. Ideally, you should handle the meat as little as possible.

Divide meat into 8 equal pieces (about 2.5-3 oz each). Form each into a thin patty. Use one hand to flatten and the other to shape around the edges. Place cheese onto the middle of 4 of the patties. Place a plain patty on top of a cheese patty. Do this for all, so you end up with 4 large patties. Pinch the sides of the patties together to seal. Each patty should be about 3/4-inch thick.

Make a slight depression with your thumb in the center of the top of the patty. Remember to keep the meat cold until cooking.

Lightly season with salt just before cooking. Place burgers on cooler side of the grill. Cook with lid closed, turning once, until burgers are well browned on both sides, about 12-15 minutes total. Don't press down on patties while cooking. Remove from grill when done. For best results, tent loosely with foil and let the patties rest for a few minutes before serving. Serve on buns and top with bacon and more of your favorite toppings!

Notes

The panade keeps the burgers tender and moist.

I like to put a layer of plastic wrap over the work surface when I make the patties. With that layer underneath, I can easily transport and store the patties before cooking. It makes for easy clean-up too!

Read more at http://fabulesslyfrugal.com/cheese-stuffed-bacon-burgers-recipe/#2pybrakFEHiBPmcp.99 

LASAGNA

LASAGNA

This recipe came from Cinda Eastin. My mom tried it and said she likes it better than hers (it is A LOT less work too). This is very easy to make. Everyone really liked it - yum!

9 lasagna noodles, cooked & rinsed

1# hamburger, browned & drained

1 pt (16 oz) fat free cottage cheese

2# mozzarella cheese, shredded

1 (25.6 oz) Prego Italian sausage & garlic meat sauce (this is what makes it so good)

Ladle enough sauce in your 9x13 baking dish so the noodles won't stick to the dish; mix remainder of sauce with the hamburger. Reserve about a cup of mozzarella cheese; mix remainder of mozzarella cheese with cottage cheese. Layer three times; noodles, meat sauce, cheeses. Top with reserved mozzarella cheese. Bake at 350 for 30-40 minutes.

Italian Sausage Lasagna

Scott really liked this and Jackson.  I thought it was good but still the above recipe better.  Abagail thought it was too spicy (but she did eat her serving).  Maybe make sure and get mild sausage next time.

WHAT YOU NEED

• 12
  lasagna noodles, uncooked
• 2tablespoons
  Bertolli® Extra Light in Taste Olive Oil
• 1package
  (16 ounce) JOHNSONVILLE® Italian Ground Sausage
• 1medium
  onion
• 2cloves
  garlic, chopped
• 1jar
  (24 ounces) marinara sauce
• 4cups
  ricotta cheese
• 1large
  egg
• ½cup
  KRAFT Grated Parmesan Cheese
• 2cups
  fresh spinach, lightly packed and chopped
• 2cups
  mozzarella cheese, shredded
• 1teaspoon
  dried oregano

PREPARATION

• 1
  Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain, lightly oil and set aside.
• 2
  In a medium saucepan, sauté the sausage in Bertolli® Extra Light in Taste Olive Oil, crumbling with a wooden spoon, until no longer pink
• 3
  Add onion and garlic and continue sautéing for another 4 minutes until the sausage is cooked through.
• 4
  Add marinara sauce to the sausage mixture and set aside.
• 5
  In a medium bowl, blend ricotta cheese, egg, ¼ cup of the KRAFT Grated Parmesan Cheese and the chopped spinach; set aside.
• 6
  Coat a 9x13 inch baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.
• 7
  Top with 3 lasagna noodles. Spread ¼ of the ricotta cheese mixture on the noodles and layer on 1 cup of the sauce mixture. Sprinkle ½ cup mozzarella cheese over this. Repeat this process three more times, starting with the noodles and finish with the remaining ¼ cup of KRAFT Grated Parmesan cheese. Sprinkle with oregano.
• 8
  Sprinkle with oregano.
• 9
  Preheat oven to 350°F and bake for 45 minutes until hot and bubbly.
• 10
  Let stand 10 minutes before cutting.