Oven Fried Bacon

Once you try this method of cooking bacon, you may never fry another pan of bacon again.  This is the only way I cook bacon now.  The trick is figuring out how long it takes in your oven for your desired crispiness.  It takes 20 minutes for my oven.  Also, you don’t have to cook 12 slices.  Cook as few or as many as you like.

Oven Fried Bacon

recipe from Brown Eyed Baker

Ingredients:

12 slices bacon

Directions:

1. Preheat oven to 400 degrees F. Line a half sheet pan with aluminum foil.

2. Lay bacon slices in a single layer without overlapping on the foil and bake for 20 to 30 minutes, or until desired degree of doneness. Using kitchen tongs, remove bacon from pan and place on paper towel-lined plate to drain

 

If you want to step you bacon up a notch, you should considering making Pine Cove Trail Ride Bacon.  It’s divine.

Pine Cove Trail Ride Bacon

Recipe by Amanda Jane Brown

Ingredients:

1 pkg bacon

Syrup

Directions:

Preheat oven to 225 degrees.

Cook bacon in the oven as described above.

Line a 9 x 13 glass baking dish with one layer of bacon.  Then drizzle syrup along each piece of bacon and repeat the layers (bacon and syrup) until all the bacon is in the dish.

Place uncovered dish into oven and bake uncovered for about 20 minutes.

Enjoy!

Breakfast Hash Brown Casserole

This is a delicious breakfast casserole.  The hash browns with ham and cheese topped with scrambled eggs taste great.  I usually serve this with biscuits. 

Hash Brown Casserole

recipe by Steve & Sue Packer

Ingredients:

1/2 stick butter + 1 tb butter

1/2 bag frozen hash browns

1/2 onion, chopped

1 cup diced ham

salt & pepper

1 – 1 1/2 cups shredded cheddar cheese

8 eggs

dash of milk, cream or half & half

Directions:

Preheat oven to 350 degrees.  Spray baking dish (pie pan or 8 x 8 square baking dish) with pam.

Melt 1/2 stick butter in a skillet over medium heat.  Add onions and cook until clear.  Add hash browns and ham to onions.  Salt and pepper the hash browns.  Cook about 5 minutes, then turn and cook another 5 minutes.  The hash browns should be lightly brown.   

Remove from heat and transfer potatoes into prepared baking dish.  Top with 1/2 – 3/4 cup shredded cheese.  Place in oven for 5 minutes until cheese is melted.

Meanwhile, melt 1 tablespoon of butter in pan.  Crack eggs into a separate bowl, add a dash of milk or cream or half & half.  Salt and pepper.  Whisk eggs until smooth.  Pour into pan.  Cook until eggs are a soft scramble.

Pour eggs over the cheesy hash browns.  Top with remaining cheese.  Place in oven for 2 minutes until cheese is melted.  Remove from oven and enjoy!

Click here to print this recipe!

Breakfast Muffins

Simple all in one breakfast muffin.  Serve with fresh fruit and enjoy. 

Breakfast Muffins

makes 10 muffins

Ingredients

1 can refrigerated biscuits

1 lb breakfast sausage

1 – 1 1/2 cups shredded cheddar cheese

8 large eggs

1/2 cup milk or heavy cream

salt & pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. Cook sausage in skillet until brown.  Crumble into small pieces while cooking. 
3. Meanwhile spray a 12 muffin tin with Pam (note you will only use 10 muffin cups).   Place one biscuit into each hole.  Press biscuit into tin and up the sides to form a shell. 
4. In a medium bowl, whisk eggs and milk together.  Salt & pepper eggs to taste.
5. Divide cooked sausage evenly on top of the biscuits in the prepared muffin cups.  Press sausage into the biscuit.  Sprinkle muffins with 1/2 cup cheese.
6. Pour egg mixture into each cup leaving enough room to top with remaining cheese.  There is not a lot of room left in the tin so be careful to not overfill.  Note the muffins will rise above the muffin pan but should not overflow.
7. Sprinkle remaining cheese on top of each muffin. 
8. Bake in the oven for 18 – 22 minutes.

Enjoy!

Click here to print this recipe.

Delicious, easy biscuits

I have been trying to find the perfect biscuit recipe for a while now.  I have tried dozens of recipes and concluded this simple recipe is the best.  Although, I thought butter would be the better fat, I have learned it creates a crunchier biscuit then I prefer.  The crisco makes the biscuit light and fluffy.  Gracie (age 6) actually made this biscuit with a little assistance.  Its amazing how much she can do in the kitchen.

Biscuits

2 cups self-rising flour
1/4 cup crisco
2/3 cup buttermilk or milk

Preheat oven to 450°.

Cut solid vegetable shortening into flour. Add enough milk to make a dough. Don't over-knead the dough, because it makes it tough.

Roll out dough and gently knead (fold over, roll out, fold over, roll out, and fold over). This makes your layers in the biscuits. Cut out your biscuits and place on cookie sheet.

Bake your biscuits 7 to 10 minutes until they are lightly brown on top and bottom.

Click here to print this recipe!

I love sausage balls.  We had these as a kid on special occasions.  Now as an adult I have made these a dozen times or so.  Every time I make them though, I get frustrated because it is difficult to completely incorporate the baking mix into the sausage.  Then I came across a recipe on the internet that mixes the mixture using a Kitchen Aid mixer.  Ah-ha!  Behold, the perfect sausage ball.  No need to wait for a special occasion.  Make them today.  Your loved ones with will love you more!

Let’s get started.  Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated. 

Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet. 

Bake for 20 minutes until golden brown.  Serve warm.

Sausage Balls

recipe by MY grandma hilda

1 lb spicy sausage

3 cups bisquick mix

1/2 lb sharp cheddar cheese, grated

Preheat the oven to 350 degrees.  Add sausage and bisquick mix to mixer.  Mix on low until bisquick is well incorporated into the sausage.  Stop the mixer and scrap down the sides.  Add grated cheese and mix on low until well incorporated.  Using a spoon, roll the mixture into1 inch balls.  Place on a parchment lined baking sheet.  Bake for 20 minutes until golden brown.  Serve warm.

Enjoy!

Pecan Pancakes

I made pancakes this morning.  Toasted pecan pancakes.  They were fluffy and delicious.  I omitted the toasted pecans for the girls and they devoured the pancakes. 

Fluffy Pancakes

recipe by Allrecipes

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray
• 1/2 cup pecans, toasted

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Stir in the pecans.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Enjoy!

Monkey Bread

My niece spent the night with us this weekend.  I thought it would be fun to make a special treat for breakfast.  I enlisted my niece and Gracie to be the monkey’s in the Monkey Bread recipe.  I let the girls do the mixing, shaking and placing the pieces in the pan.  It was a blast.  I wish Avery was up to join in the fun but she was still asleep.   I found a neat website that explains Monkey Bread and all its variations.  Check it out here.

Let’s get started.  Grab monkeys!

Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

Mix white sugar and cinnamon in a medium sized plastic bag.

Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

 

 

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy! 

 

Monkey Bread

adapted from momswhothink.com

Ingredients:

3 cans refrigerated biscuits
3/4 cup packed brown sugar
1 1/4 sticks butter (3/4 cup)
1/2 cup white sugar
2 Tablespoons cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease a 9-10 inch tube pan.

2. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and place eight biscuit pieces in the sugar cinnamon mix. Shake well.

3. Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan.

4. In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits.

5. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Sausage Gravy & Biscuits

One of my family’s favorite recipes is gravy & biscuits.  It is super easy to make.  On a personal note, this is not my daddy’s recipe.  He can cook some mean gravy if you know what I mean.  However, I can not replicate it.  So this is for the rest of us who so need a recipe for gravy.  Do not fear the gravy.  You too can conquer it.

Buttermilk Biscuits

recipe adapted from Gold Medal Flour

2 1/2 cups self-rising flour

2 teaspoons sugar

1/2 cup butter (plus 1 tablespoon)

1 cup buttermilk (or milk)

Heat oven to 450°F.

Place flour and sugar in large bowl and stir. Cut 1/2 cup of butter into small cubes then add to flour mixture.  Cut the butter into the flour mixture using a pastry blender or fork until mixture is crumbly.  Add milk and stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

Pour dough onto lightly floured surface.  Knead dough just until smooth. Do not over knead.  The mixture will not be smooth, just combined.  Roll out dough to 1/2-inch thickness. Cut with floured biscuit cutter. Place biscuits with sides touching on cookie sheet.

Bake 10 to 12 minutes or until golden brown. Butter top of the hot biscuits with remaining butter.

Sausage Gravy

1/2 lb ground pork sausage

3 tablespoons butter

1/4 cup flour

3 cups milk

salt & pepper

Brown sausage in a large skillet over medium high heat.   Crumble while browning.  Remove cooked sausage to a bowl leaving grease in skillet.

Add butter to skillet.  Stir until melted.  Sprinkle flour over melted butter and whisk until butter and flour are combined.  Cook for about a minute while flour mixture slightly browns whisking constantly.

Gradually whisk milk into skillet.  Whisk until smooth.  Add salt and pepper.  I use a lot of pepper (probably 3/4 – 1 teaspoon).  Mixture will begin to boil within a few minutes, then reduce heat and let simmer 5 – 10 minutes until thicken.  Stir frequently.  Add sausage, stir then pour over hot biscuits. 

Enjoy!

Blueberry Pancakes

My amazing husband made these for me after I told him about this blog post.  (Please forgive me.  Once you visit this wonderful blog, you may never be the same.  Bakerella has amazing pictures and recipes). 

Back to the pancakes … I love fresh blueberries.  I like them by themselves, in yogurt, in muffins and yes in pancakes. 

You have to try this recipe.  It is so good.  Go now and make it.  You won’t be sorry.

Blueberry Pancakes (by Bakerella)

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup sugar, plus two tsp for blueberries
1 1/4 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/2 cups buttermilk
1/4 cup milk
3 Tbsp butter, melted and cooled
1 egg lightly beaten
2 cups blueberries
Extra butter for coating griddle
Maple Syrup
(Makes about 16)

• Whisk together flour, cornmeal, sugar, baking powder, salt and soda in a large bowl. Set aside.
• Whisk together buttermilk, milk, butter and egg in medium bowl.
• Add milk mixture to dry ingredients and whisk together just until combined.
• Toss blueberries in a small bowl with 2 tsp sugar.
• Heat a griddle over medium heat. Take extra butter and run over surface of griddle. Repeat as necessary throughout process.
• Pour batter on griddle 1/4 cup at a time.
• Add some of the sugared blueberries to each pancake.
• Cook for about 3-4 minutes.
• Flip and cook the other side for about 2 minutes.

As you are making the pancakes. Keep the finished ones on a cookie sheet in the oven at 200 degrees F to keep them warm.

Blueberry Muffins

Blueberry Muffins

The first time I made these was for a good friend’s wedding shower years ago.  They have been a hit ever since.  I love these the muffins and pretty much everyone that has them thinks the same.  Well with the exception of my husband ;-)  But I promise if you make these, your kids, friends and coworkers will enjoy them.

Muffins
1 ½ cups all purpose flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
1/3 cup canola (or vegetable oil)
1 egg
1/3 cup buttermilk
1 cup fresh blueberries

Topping
¼ cup sugar
½ of 1/3 cup of flour
2 tablespoons butter
¾ teaspoon ground cinnamon

Preheat oven to 400 degrees F.  Line muffin tin with 10 muffin cups.  Wash blueberries and set aside.

In large mixing bowl, add flour, sugar, salt and baking powder. Mix.

In a glass measuring cup, add 1/3 cup oil.  Add egg.  Then add enough milk to make 1 cup. 

Add liquids to flour mixture and mix until combined well.

Add blueberries and mix just until blended.

Scoop muffin batter into muffin cups. A large ice cream scoop perfect for muffins.

In small bowl, add sugar, flour, cinnamon and butter.  Mix with fork or hands until crumbly.  Of course, I recommend your hands. 

Sprinkle on top of muffins. Bake at 400 for 20-25 minutes until tops are lightly brown

Look at the beauties and marvel in their goodness.

Enjoy!

Cracker Barrel Buttermilk Pancakes

(adapted from recipezaar)

Ingredients

• 2 cups sifted all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt (heaping)
• 1 tablespoon sugar
• 2 eggs
• 2 cups buttermilk
• oil or butter (for cooking)
• butter, and
• maple syrup, for serving

Directions

1. Mix all ingredients together until incorporated, but do not over mix.

2. Heat a griddle or non stick pan under med. - med. high heat, and grease with a little butter or oil (more if you like a crispy edge).

3. Drop batter using a 1/4 Celsius measuring cup onto hot pan. Once the bottom side is golden, flip and brown remaining side.

4. Serve with butter and real maple syrup.

Baking Cinnamon Rolls

When you have a day to burn and a desire to bake, I would recommend these cinnamon rolls.  You can give away the extras or freeze them.

Pioneer Woman’s Cinnamon Rolls (My Way)

Ingredients

• 1 quart Whole Milk
• 1 cup Canola Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 2 cups melted butter
• 2 cups Sugar
• 1/4 cup Cinnamon

FROSTING:

• 5 cups Powdered Sugar
• ½ cup Milk
• 1 teaspoon Vanilla Extract

Directions

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat, remove from heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm (about 120 – 130 degrees), but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 375 degrees until light golden brown, about 13 to 17 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Enjoy!

You can buy Pioneer Woman’s cookbook at my favorite store if you want to see all her wonderful photos and delicious recipes.

Banana Crumb Muffins

I tried this recipe this week. I am have been looking for a good banana muffin recipe and boy did I find it. It is moist and the brown sugar topping really compliments the banana.

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt.

In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.