Monday, October 26, 2009

Breakfast Pizza

1 pkg. (22-24 oz.) hash brown patties, thawed
1 egg, beaten
salt & pepper to taste

1 pkg. sausage gravy, prepared according to package directions
1 lb. ground pork sausage, browned and drained
8 eggs, scrambled and seasoned to taste
1 1/2 c. shredded cheese (your choice)

Preheat oven to 400 degrees.

In large bowl, break hash brown patties into small pieces. Add egg, salt, and pepper; mix well. Press into large rectangular dish and flatten evenly. Bake 20 minutes.

Top baked hash brown crust with gravy, sausage, eggs, and cheese; bake additional 8-10 minutes. Serve immediately.

Optional toppings: bacon, ham, green onions, onion, bell pepper, fresh mushrooms, etc. Add whatever you like! You can also top individual servings with salsa and/or sour cream.

Yields 8-10 servings.

Wednesday, October 21, 2009

Chicken Caesar Salad Pizza

1 pkg. pizza crust mix
3 c. thinly sliced romaine lettuce
2 c. diced cooked chicken
1/2 c. sliced black olives
1/4 c. freshly grated Parmesan cheese
1/2 c. light creamy Caesar salad dressing
1 clove garlic, pressed

Mix pizza dough and bake crust completely as directed on package.

In large bowl, combine lettuce, chicken, and olives.

In small bowl, mix together salad dressing, Parmesan cheese, and garlic. Brush half of mixture over crust; pour the rest over the salad mixture and toss.

Top crust with salad mixture, slice, and serve.

Yields 4 servings.

Friday, October 9, 2009

Cheese Bread

*This is a recipe for bread machines.

1/2 c. warm water
1 large egg
2 c. bread flour
1 tsp. salt
2 tsp. sugar
1 Tbsp. butter or margarine
1 tsp. bread machine/fast-rise yeast
1/2 c. shredded sharp cheddar cheese, frozen

Add water and egg to bread pan.

Add bread flour, salt, and sugar to pan. Tap pan to settle dry ingredients, the level ingredients, pushing some of the mixture into corners. Cut butter into four pieces and place into corners of pan.

Make a well in center of dry ingredients; add yeast. Lock pan into bread maker.

Program for BASIC/SPECIALTY and desired bread color; press start. When alerted, add frozen cheese to dough.

When done, remove from pan and cool 15 minutes before slicing.

Makes a 1 lb. loaf.

Baked Potato Soup

*This is a modified Pampered Chef recipe from the Main Dishes cookbook.

4 medium or 3 large baked potatoes
4 slices bacon
1/2 c. celery, chopped
1/2 c. green onions, thinly sliced
2 c. chicken broth
1 1/2 c. milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. ground black pepper
other seasonings as needed (I use Tony Chachere's Creole Seasoning.)
1 c. sour cream*
shredded cheddar cheese

Remove skins from baked potatoes and break apart into bite-size chunks, reserving 1/2 of one potato to mash; set aside.

In 4-quart soup pot, cook bacon over medium heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Leave drippings in pot; add chicken broth, milk, potatoes, celery, onions, garlic, salt, and pepper. Bring to a boil. Reduce heat and simmer 10 minutes.

Turn off heat and add sour cream and bacon. Stir into soup until sour cream has melted. Ladle into bowls and top individual servings with cheese, if desired.

Makes 4-6 servings.

*You can add light sour cream, but it doesn't melt into the soup well and it changes the flavor and the consistency. Full fat sour cream adds a much smoother flavor, and you're not really getting all that fat since it's distributed throughout the whole pot of soup.

Note: You can stretch leftovers by adding another baked potato, milk, water, garlic, and seasoning. Just add ingredients to suit your taste and desired consistency.