Breakfast Sandwiches with Maple Butter

INGREDIENTS

  • 8 oz pork sausage
  • 4 large eggs
  • 4 slices Cheddar cheese
  • 4 English muffins, halved
  • 4 tablespoons salted butter, softened
  • 1 tablespoon pure maple syrup

INSTRUCTIONS

1. Form sausage into 4 patties. Cook in a large, non-stick sprayed skillet over medium-high heat for 3-4 minutes a side, or until golden brown and crisp. Place sausage patties on a paper towel-lined plate to drain the grease.

2. Drain fat from skillet then return to stove and turn heat down to medium. Whisk eggs, salt, and pepper in a bowl then pour into the skillet. Cook until top is nearly set but still glossy, then carefully fold eggs over in half. Remove from heat to finish cooking.

3. In a small bowl, whisk butter until creamy and smooth. Stir in the maple syrup. Toast the English Muffins.

4. To assemble: Spread 1 tablespoon of maple butter on English Muffin, both halves. Place 1 egg on the bottom of an English muffin then top with a cooked sausage patty and a slice of cheese. Microwave for 20-30 seconds to melt cheese then cap with English muffin top. Continue making other sandwiches. Serve immediately.

Pizza Rolls

INGREDIENTS

  • 1(8 ounces) package Pillsbury Refrigerated Crescent Dinner Rolls
  • 32slices pepperoni
  • pieces mozzarella string cheese, cut in 1/2
  • garlic salt
  • italian seasoning
  • pizza sauce, for dipping

INSTRUCTIONS

  1. Unroll crescent rolls into individual triangles – should be 8 of them.
  2. Sprinkle each triangle with garlic salt and Italian seasoning.
  3. Lay 4 slices of pepperoni on each triangle.
  4. Place a 1/2 piece of string cheese on top of the pepperoni and roll them up.
  5. Sprinkle with a little more garlic salt and Italian seasoning.
  6. Bake according to the directions on the crescent roll package or until they are browned.
  7. When you are ready to eat, dip them in pizza sauce.
  8. Enjoy!

Stuffed Honey-Ham Biscuits

INGREDIENTS

  • 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
  • 8 slices (1/2 oz each) cheddar or swiss cheese
  • 8 slices (1 oz each) deli cooked ham
  • 1/4 cup honey

INSTRUCTIONS

  1. Heat oven to 350°F. Spray cookie sheet with cooking spray.
  2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 biscuit rounds. Fold each piece of cheese in half. Fold each piece of ham into fourths.
  3. Place 1 folded slice of cheese and 1 folded slice of ham on 1 biscuit round. Top with another biscuit round; firmly pinch edges to seal. Repeat with remaining cheese, ham and biscuits to make 8 sandwiches. Place on cookie sheet.
  4. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle honey over biscuits. Serve immediately.
RECIPE FROM PILLSBURY.COM

 

 

TACO LETTUCE BOATS

INGREDIENTS

  • 1 tbsp olive oil
  • 1 lb lean ground beef or turkey
  • 2 cloves garlic, minced
  • 1 10oz can diced tomatoes with chiles
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper, more or less to taste
  • Salt and pepper, to taste
  • Romaine lettuce leaves, for serving
  • Optional toppings: shredded cheddar or Monterrey jack cheese, diced onions, tomatoes, avocados, sour cream, fresh cilantro or green onions We cooked a bag of rice and threw it with the meat.

INSTRUCTIONS

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add ground beef/turkey and garlic, breaking up chunks, and cook until browned, about 5 minutes.
  2. Stir in diced tomatoes with chiles, chili powder, cumin, and cayenne pepper and let simmer until the sauce is thickened, 10 to 15 minutes. Season with salt and pepper to taste.
  3. To serve, spoon turkey mixture into individual lettuce leaves with desired toppings.

Creamy Tuscan Garlic Chicken

 INGREDIENTS

  • 1½ pounds boneless skinless chicken breasts, thinly sliced
  • 2 Tablespoons olive oil
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • ½ cup parmesan cheese
  • 1 cup spinach, chopped- I used frozen chopped spinach.
  • ½ cup sun-dried tomatoes

 

INSTRUCTIONS

  1. In a large skillet add olive oil and cook the chicken over medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
  2. Add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese. Whisk over medium-high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
 
Notes
*If you are serving over pasta and like it saucy, definitely double the sauce.
Recipe Adapted from recipecritic.com

Easy Canned Biscuit Donuts

INGREDIENTS

  • 1 can (16.3 oz) Pillsbury™ Grands!™ refrigerated biscuits
  • 3/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/3 cup butter or margarine, melted
  • Peanut (or Vegetable) Oil For Frying

INSTRUCTION

  1. Pour oil into skillet to the depth of a little less than ½ an inch and heat on medium to medium-high for about five minutes. In a bowl, combine cinnamon and sugar.
  2. Using a small round cookie cutter, cut the center out of each biscuit. Drop dough into hot oil, watching carefully and turning when golden. Once doughnuts are golden on both sides, remove to a paper towel-lined plate. Repeat until all dough is cooked, including doughnut holes.
  3. Press both sides into cinnamon sugar mixture. Serve warm.

 

pictures shown are the biscuits cut into four pieces then we made a hole in the center. They work better for little fingers.

 

GARLIC TOMATO BRUSCHETTA

INGREDIENTS

  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh basil
  • 3 to 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, diced
  • 2 tablespoons grated Parmesan cheese
  • 1 loaf (1 pound) unsliced French bread
  • Balsamic GLAZE (optional and as seen in picture)

INSTRUCTIONS

  1. In a large bowl, combine oil, basil, garlic, salt, and pepper. Add tomatoes and toss gently. Sprinkle with cheese. Refrigerate at least 1 hour.
  2. Bring to room temperature before serving. Cut bread into 24 slices; toast under the broiler until lightly browned. Top with tomato mixture. Serve immediately. Yield: 12 servings.

Beef and Broccoli Stir-Fry

INGREDIENTS

  • 3tablespoonscornstarch, divided
  • 12cup water, plus
  • 2tablespoons water, divided
  • 12teaspoon garlic powder
  • 1lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2tablespoons vegetable oil, divided
  • 4cups broccoli florets
  • 1small onion, cut into wedges
  • 13cup reduced sodium soy sauce
  • 2tablespoons brown sugar

INSTRUCTIONS

  1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  2. Add beef and toss.
  3. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  4. Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  5. Return beef to pan.
  6. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  7. Cook and stir for 2 minutes.
  8. Serve over rice.

Fried S’mores

INGREDIENTS

12 egg roll wrappers
2 bars Hershey’s Chocolate
4 graham crackers, crushed
24 marshmallows
Vegetable oil, for frying
1/4 c. cinnamon-sugar
Melted chocolate, for dipping (optional)

INSTRUCTIONS

  1. Place an egg roll wrapper on a clean surface in a diamond shape and place 2 pieces chocolate, about 1 tablespoon of graham crackers crumbs, and 2 marshmallows.
  2. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat until all egg roll wrappers are used.
  3. In a large skillet over medium heat, heat oil (it should reach 1″ up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate and season with cinnamon sugar immediately.
  4. Serve with melted chocolate, if using.

Polish Open-Faced Sandwich (Zapiekanka) Recipe

INGREDIENTS

  • 1 loaf bread (long French, cut in half and then cut in half horizontally to yield 4 pieces)
  • Optional: thinly sliced ham or lunchmeat of choice
  • 2 cups mushrooms (sautéed)
  • Optional: raw or cooked vegetables of choice
  • Optional: mayonnaise
  • 3 cups cheese (grated melting cheese of choice)
  • Garnish: ketchup
  • Optional: chopped chives

INSTRUCTIONS

  1. If the bread is very long, cut it into 3 pieces and halve each horizontally, otherwise, cut it into 2 pieces.
  2. Layer meat, sautéed mushrooms and cheese on each slice of bread and toast in a hot oven until the bread is crispy and the cheese has melted. Drizzle with ketchup and serve hot.
  3. Note: Although the traditional zapiekanka consists of mushrooms, cheese, and ketchup, newer versions include ham, salami, vegetables, fried onions or chives, spinach instead of mushrooms, and Highlander’s smoked oscypek cheese instead of the melting cheese.

    The variations are limitless.