Breakfast Cheese Danish

Yet another sweet holiday snack!

INGREDIENTS:
 

2 cans Ready-To-Use Refrigerated Crescent Rolls 

8 ounces packages Cream Cheese 

1 cup Sugar 

1 teaspoon Vanilla Extract 

1 Egg 

1 Egg White 

½ cup Powdered Sugar

 2 tablespoons Milk 

½ teaspoon Vanilla Extract

DIRECTIONS:

Sit cream cheese out to begin softening.

 Preheat oven to 350* degrees Grease a 13X9-inch baking pan. 

We like to use coconut oil. 

Lay crescent roll sheet in the pan, pushing the dough gently out to the edges. 

Beat together the cream cheese, sugar, vanilla, and egg until smooth.

 Spread the mixture over the crescent rolls evenly. 

Top cheese mixture with second pack of crescent rolls dough. 

Brush with egg wash (egg white + 1 Tbsp milk or water) 

Bake for 35-45 minutes until the top is golden brown 

Cool for ~20 minutes, while you make the glaze. 

Drizzle and brush on cooled danish.

ENJOY!

Peach Cobbler

I haven't had any gooooood Peach Cobbler in a lonnnnng time... And I'm betting I may have to make it myself.

If you find yourself in the same bag I'm in... Here is a Recipe.

INGREDIENTS:

2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained) 

1 cup Bisquick mix 

1 cup of milk

 1/2 teaspoon nutmeg 

1/2 teaspoon cinnamon 

1/2 cup butter, melted 

1 cup of sugar

DIRECTIONS: 

Preheat oven to 375 degrees Fahrenheit. 

 In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed. 

Stir in melted butter until crust is fully moistened. 

In a medium mixing bowl, stir sugar and peaches. 

Spoon peaches over the cobbler crust. 

 Bake for one hour or until crust is a golden brown. 

Serve warm. ENJOY!

Butter Swim Biscuits

A friend of mine sent me this recipe....told me not to forget it...So I wrote it down.

INGREDIENTS:

2 1/2 cups all-purpose flour 

2 cups buttermilk 

1 stick butter 

4 tsp baking powder 

4 tsp sugar

 2 tsp salt

DIRECTIONS:

Preheat the oven to 450 degrees. Combine all of the dry ingredients in a medium sized bowl. Next, add the buttermilk and mix all of the ingredients together until a moist dough is formed. 

Melt the butter in a microwave safe bowl, and then pour it into an 8x8 or 9x9 baking dish (make sure that your pan is not too small or shallow so that the butter doesn't drip out of the pan while it's baking). 

Place the dough right on top of the melted butter and use a spatula to spread it evenly across the pan until it touches the sides. 

Cut the unbaked dough (it should be swimming in butter at this point) into 9 evenish squares. 

Bake for 20-25 minutes or until golden brown on top. 

Enjoy for breakfast, lunch or dinner! These biscuits are the perfect companion to any meal. 

I prefer to eat them with Grape or Strawberry jam.

Bacon, Apple and Cheddar Waffles

 

Choosing between a sweet or savory breakfast is like choosing a favorite child—I could never. Thankfully, there are these bacon, apple and cheddar waffles .

INGREDIENTS-

2¼ cups (281g) all-purpose flour 

 1 tablespoon (15g) baking powder 

 1 tablespoon (13g) granulated sugar 

 ½ teaspoon kosher salt 

 1¾ cups (420ml) full-fat buttermilk, at room temperature 

 ½ cup (114g) unsalted butter, melted and cooled 

 2 large eggs, at room temperature, lightly beaten 

 1½ cups (126g) grated extra sharp cheddar cheese 

 1 cup (118g) shredded Granny Smith apples 

 36 strips bacon (preferably Maplewood) 

 Maple syrup, for serving

DIRECTIONS:

1. In a medium bowl, whisk together the flour, baking powder, sugar and salt. 

 2. In a large bowl, whisk together the buttermilk, butter and eggs. Add half of the flour mixture at a time to the buttermilk mixture, whisking each addition until just combined. Don’t overmix your batter; a few lumps and streaks of flour are fine. Fold in the cheddar cheese and apples. Rest the batter for about 20 minutes. 

 3. Lightly spray a Belgian waffle iron with nonstick cooking spray. Place 3 strips of the bacon directly on the waffle iron. Close the waffle iron and cook the bacon for about 4 minutes. Open the waffle iron and pour about ¾ cup (180ml) of the waffle batter over the bacon. Close the waffle iron, flip it and cook the waffle for 7 to 8 minutes, or according to the manufacturer’s directions.

 4. Repeat the preceding steps with the remaining bacon and waffle batter, greasing the waffle iron with more nonstick cooking spray as needed. Serve the waffles with warm maple syrup.

ENJOY!

Small Apple Pies

 

Let's say you wanted to try mini apple pies, as pie is a dessert ,I make often. I used a muffin tin, and started by making a single, all-butter pie crust. I rolled it out, cut it into circles that were approximately 3-½ inches in diameter, and shaped them into each individual muffin cup, which had been greased with a little baking spray. 

(You can make your own pie crust or you can buy pre-made; either option works just fine.) After shaping the bottom crust, I spooned apple filling into each individual pie, with about two cups of filling spread out over 8 pies, and then added in a little bit of (very messy) lattice work on top. I baked the pies for 40 minutes at 350°F. They made a nice two-bite apple pie snack—all the better to whet your appetite for more pie.

INGREDIENTS:

2 Pie Crusts (homemade or store-bought) 

Add cups Apples (chopped) 

¼ cup Granulated Sugar 

2 tablespoons All-Purpose Flour

 1 teaspoon Ground Cinnamon 

1 teaspoon Pure Vanilla Extract

0.12 teaspoon Ground Nutmeg

DIRECTIONS:

Preheat oven to 425°F. Roll the pie crusts out to 1/8" thickness on a lightly floured surface. 

Using a 3.5-inch cookie cutter (or a cup) cut out 12 circles from the pie crusts. 

Re-roll any scrap pieces of pie dough as needed to cut out the circles. 

Place each circle of pie crust in each cavity of a standard 12-count muffin pan.

 Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity of the muffin pan. 

Transfer the muffin pan and any leftover pie crust dough to the refrigerator while you make the filling. In a large mixing bowl, mix together the chopped apples, sugar, flour, ground cinnamon, vanilla extract, and ground nutmeg until fully combined. 

Remove the muffin pan from the refrigerator and evenly distribute the apple pie filling between all of the cavities in the muffin pan (about 2-3 tablespoons per mini pie). 

Remove the extra pie dough from the refrigerator, cut out your designs for the tops of the pies, and place them on top. 

Bake at 425°F for 20-25 minutes or until the pie crust is lightly golden brown and the filling is bubbly.

 Remove from the oven and set aside to cool for 10-15 minutes.

 Carefully remove the mini pies from the pan and transfer to a wire rack to finish cooling.

ENJOY!

Salisbury Steak and Mushroom Gravy

 

Heyy Guys ,Salisbury steak is pure diner comfort food, made of ground beef patties that get smothered in a rich mushroom gravy. It also happens to be a very budget-friendly dish, so you should try it at home with this easy recipe.

INGREDIENTS:

For the steaks: 

1 pound ground beef 

1/3 cup plain breadcrumbs 

1 large egg 

1/2 teaspoon salt 

1/4 teaspoon ground black pepper 

2 tablespoons neutral-flavored oil cooking oil (You can also use avocado oil)

For the Mushroom sauce: 

8 ounces crimini or brown mushrooms, sliced 

1 small yellow onion, sliced 

1 clove garlic, chopped 

2 tablespoons tomato paste 

1 1/2 teaspoons prepared yellow mustard 

1 1/2 cups low sodium beef broth 

2 teaspoons cornstarch 

1 tablespoon water 

2 tablespoons chopped fresh parsley, for garnish (optional)

DIRECTIONS:

Make the beef patties: 

In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper.

 Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty.

Sear the patties in a skillet: 

Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate.

Cook the mushrooms, onions, and garlic: 

There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. 

 Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes.

Stir in the liquids and braise the patties: 

Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. 

Use a spoon to scrape up any brown bits from the skillet. 

 Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. 

Let the patties braise in the covered skillet for 30 minutes. 

 While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes.

Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. 

In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat.

Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. 

Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.

ENJOY!!