Tag Archives: #FoodBlogger

Sausage Breakfast Mix-Up and More

SAUSAGE BREAKFAST MIX-UP and MORE

Breakfast is supposed to be the most important meal of the day BUT for me it is the hardest!

I am not a fan of milk or cereal – pancakes and waffles are okay (once a year maybe) but I do not care for syrup – oatmeal, cream of wheat and grits are like wallpaper paste. BUT I do like – eggs, bacon, sausage, ham, and French Toast BUT you can only eat those in limited quantities!

I find my family enjoys a good hearty breakfast casserole – this one is made with sausage, hash browns, eggs and cheese. You can vary this recipe in different ways too by using different meats, vegetables or by covering it with sausage gravy. PLUS, this casserole can be made ahead of time and refrigerated or frozen until ready to bake! Great for overnight guests or Christmas morning!

In this casserole I used 2 pounds of sausage – 1 hot and 1 regular – fried them together then divided the sausage in half – used 1 pound for the casserole and 1 pound for sausage gravy.

SEE NOTES On Seasonings and Potatoes!

1 lb. hot breakfast sausage
1 lb. regular breakfast sausage
1 – 20oz. Bag of Bob Evans Hash Browns, Home Style
1 Onion, diced
2-3 tablespoons butter (for frying hash browns)
Pepper
Garlic Salt
2 cups cheddar cheese, shredded
6 eggs
1/4 cup milk

Preheat oven to 350º. Lightly spray a 9×13-inch pan with cooking spray.

In a large skillet, cook sausage until no longer pink. Drain fat and set aside. Use 1/2 of the sausage for casserole and save 1/2 to make sausage gravy. In the same skillet add a butter, onions and hash browns, season with pepper and garlic salt and cook until lightly brown. Place hash browns in bottom of lightly greased 9×13-inch pan. Top with sausage and cheese. Whisk together eggs and milk. Pour over hash brown mixture. Bake, uncovered, for 40-45 minutes. OR If you prefer to bake later cover and refrigerate.

NOTES:
As I stated above – I use 2lbs. of Sausage – I like to mix Hot and Regular for a slightly spicy flavor! I also use two pounds and split it – 1/2 for the casserole and the other half for sausage gravy.

You can use your own shredded potatoes – use 2 or 3 potatoes, shred, OR Use 1 a bag of frozen shredded hash browns. I used Bob Evans fresh hash browns out of convenience.

Use a meat of your choice – turkey sausage, ham or bacon.

This casserole can be made in advance and refrigerated or frozen for later.
To bake after refrigerating, you may need to add a few minutes to the cooking time.
To bake after freezing, thaw completely and bake as directed above.

Feel free to season your casserole with seasonings or fresh herbs of your choice!

SAUSAGE GRAVY

1 pound breakfast sausage, hot, mild, or mixed
1/3 cup all-purpose flour
3 to 4 cups milk
1/2 teaspoon beef base (optional)
2 teaspoons freshly ground black pepper,

Return the browned sausage to the skillet, reduce the heat to medium low. Sprinkle 1/3 cup of flour and stir – once sausage is coated with flour pour in 3 cups of milk, stirring constantly – if it is too thick add the extra cup – gravy is a judgement thing! Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in pepper and beef base continue cooking until thick and luscious. If it gets too thick too soon, just splash in another dab of milk. Taste and adjust the seasoning. Spoon the sausage gravy over the casserole or add some biscuits and serve immediately.

Recipe By: Kim Wallace  💜 Smile & Enjoy  💜 

MACHO NACHOS ~ TORTILLA TRAY ~ NACHO BELL GRANDE ~ NACHO SUPREME ~ EPIC NACHOS

Whatever you want to call them

I’ll just stick with

HEAVENLY DELICIOUSLY!!!

My husband and I were quite busy and it was nearing dinner time, (the kids have all moved out and I’m not pressed/guilted into thinking I have to cook “Healthy Family Meals” big enough to serve all 5 of us anymore)…. YES We are Empty Nesters!  HaHa!!!

Anyway – We were both on the verge of HANGRY – I was thinking so what can I do with what I already have? My Thinking Cap went on —  LEFTOVER shredded chicken breast came to mind (mmmmm) perfect for crispy, crunchy tortilla chips covered in gooey, melted cheese topped with taco sauce, onions, peppers, and tomatoes from the garden and heaping dollop of sour cream ~  such wonderful flavor combinations.

I have a nice baking stone – it is the perfect size for my husband and I, plus I LOVE to use it for this recipe – the cheese cleans off the stone surface easily!  OR  You can line a baking sheet with parchment paper to make clean up easier.

If you have leftover meat like I did feel free to use whatever type of meat you like AND feel free to USE as much or as little of whatever vegetables/toppings you like! This is your masterpiece design it for your eating pleasure!!!


HEAVENLY DELICIOUS NACHOS

1LB. Ground Beef/Chicken OR Meat of Your Choice
1/2 Cup Onions, diced
Season meat – I like to use Black Pepper and Garlic Salt/Season Salt
1 can Refried/Kidney/Black Beans
Taco Seasoning (homemade or you can use a packet)

Tortilla Chips

Onion, diced
Shredded Cheese of choice (I like a mixed variety)
Roma Tomatoes, diced OR Cherry Tomatoes, sliced
2 to 3 Green Onions with Tops, sliced
Olives
Jalapeños

Taco Sauce/Salsa
Sour Cream
Guacamole


Preheat the oven at 400 degrees.

Brown the ground beef, diced onions and seasonings over medium-high heat until fully cooked, drain grease then add beans (if you want to use them) and add taco seasoning including whatever liquid the package says – stirring until well mixed. Reduce heat and simmer until the liquid mostly evaporates, about 5 minutes.

While the beef is simmering, add a generous layer of chips to your baking sheet and sprinkle with a light layer of cheese. Then sprinkle meat/beans mixture, over top of tortillas then top with more shredded cheese!!!!

Bake at 400º – 10-15 minutes, or until cheese is melted.

Remove from the oven, and top as desired. I start with my sauce – then I sprinkle my vegetables then my dollop of sour cream and guacamole if I have it! Serve immediately.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

KETTLE CORN POPCORN IN AN INSTANT (Instant Pot Recipe)

My husband and I love kettle corn – trips to the county fair or local festivals ALWAYS ended with a bag of kettle corn to take home AND “rationed” so we could enjoy it for days…With the help of my instant pot I can now make kettle corn at home it is DELICIOUS and so ADDICTING!!!

NOTES: You will want to use a high heat/smoke cooking oil – I use Refined Coconut Oil Neutral flavor with a 425º smoke point.

If you use white sugar, it will taste like kettle corn and if you use brown sugar, it will taste like caramel corn.

2 Tbsp Coconut oil or (high heat cooking)
2 Tbsp Salted Butter
3/4 Cup Popcorn Kernels
1/4 Cup Sugar

Dash of Salt (for Seasoning when popcorn is popped)

Set Instant Pot to sauté, (more or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and sugar, stir well so all kernels are coated with oil and sugar. Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – close your eyes and take a handful and you will feel like you are at the county fair SO DELICIOUS AND YUMMY – It even tastes good the next day – if it lasts that long!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

POPCORN IN AN INSTANT (Instant Pot Recipe)

POPCORN IN AN INSTANT (Instant Pot Recipe)

Instant Pot popcorn tastes so good and is ready in just a few minutes!!
This recipe is so easy and tastes delicious AND it tastes just as good the next morning – someone may or may not have had some with her coffee!

NOTE: This recipe was made in an 8qt. Instant Pot. You DO NOT use the pressure cooker lid for this recipe – Use a Glass Lid.

2 tbsp butter
2 tbsp coconut oil
3/4 c popcorn kernels

Seasonings of your choice – I used Salt and Pepper on this batch

Set Instant Pot to sauté, more (or high) setting. Add butter and coconut oil, allow to melt completely and start to sizzle. Add popcorn kernels and stir so all kernels are coated with oil.
Place glass lid on top, popcorn will begin popping in about 2-3 minutes – with oven mitts on, occasionally – gently shake the pot to stir the corn, when you notice the popping slowing down and 3/4 of kernels have popped turn off your instant pot – unpopped kernels will continue to pop, continue to shake so the popcorn doesn’t burn. When popping has stopped carefully remove lid – sprinkle with salt and mix. Pour the popcorn into a bowl – sprinkle with your favorite seasonings and Wa-La Fabulously Delicious!

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

MY HUSBAND ERIC’S PEPPERONI ROLL

MY HUSBAND ERIC’S PEPPERONI ROLL

Pepperoni Rolls was one of my husband’s favorites when he was growing up – then again who doesn’t like Pepperoni, Cheese and Bread Dough.  This is the neat thing about recipes they get carried on family to family right down the generation!  Anyway, I am so glad he learned to make this recipe at a young age and share it with our children and me! 

I am always interested in food and food facts, so I actually researched pepperoni rolls and found out they originated in 1927 by a man named  Giuseppe “Joseph” Argiro, he  made them and sold them to a Country Club Bakery in Fairmont, West Virginia. Argiro originally invented the pepperoni roll as a lunch for the local coal miners. They made an excellent meal for coal miners because they had protein and fat for energy and they helped curb their hunger.  Pepperoni Rolls did not require refrigeration, which made them easy to pack in a lunch pail and take into the mines, plus no other was preparation needed for them.  Pepperoni Rolls are sold everywhere in West Virginia – very popular in gas stations and carry-outs…Some very Interesting facts – who knew! 

Well Eric’s pepperoni roll made in OHIO consists of several slices of sandwich pepperoni, provolone cheese and mozzarella cheese baked in a slightly sweet soft dough.  The combination of the sweet dough,   spicy pepperoni and ooey gooey cheese is deliciously satisfying to the palate. 

In our home pizza rolls are fair game for any meal – Breakfast, Lunch, Dinner or as a Snack!  Very seldom do I have to worry about leftovers BUT on rare occasions that I do – I freeze them in a Ziploc bag and reheat them in the oven!

As to the recipe Eric learned to make these rolls using a hot roll mix from a box as the crust – I will say it was very good BUT we had a hard time finding the hot roll mix at our local grocery store – sometimes they had it other times they didn’t!  One day we had the cheese and pepperoni sliced at the deli and went to get the hot roll mix only to find they didn’t have any 🙄.  We paid for our groceries – left that store and went to a different grocery store in town and that store didn’t have any either – UGH….Totally frustrated I decided to make my own dough in my bread machine – OH MY GOODNESS – Not to TOOT my own Horn BUT it is OH so DELICIOUS!!!!

DOUGH
1 cup warm milk
1/2 cup butter , softened
1/4 cup sugar
2 eggs
1 1/2 tsp . salt
4 cups bread flour
2-1/4 tsp. active dry yeast

INGREDIENTS FOR THE PEPPERONI ROLL
1lb. Sandwich Pepperoni
1lb. Provolone Cheese, sliced
8oz. Italian Cheese/Mozzarella cheese, shredded

Add ingredients to bread machine according to manufacturer directions.

Set on dough cycle – Once cycle is complete – (approximately 2 hours), roll the dough out onto a lightly floured surface.  Once the dough is rolled out place provolone cheese from edge to edge, top with a thick layer of pepperoni – then cover the pepperoni with shredded cheese.
Starting with the long side, roll the dough up tightly and pinch the seams at the ends to seal. Place on a prepared baking sheet (I like to cover my baking sheet in parchment paper – makes for easier clean up).  Bake 375º  20 to 25 minutes or until golden brown.  Remove from the oven and slice.

NOTE:  If you are lucky enough to find a box of Hot Roll mix at your local store – feel free to give that a try!  It’s good BUT the homemade dough is even BETTER!!!! 

Recipe By:  Eric Wallace  🤎 Relayed By:  Kim Wallace 🤎 Smile & Enjoy 🤎

MY HUSBAND ERIC’S CINNAMON ROLLS

Have you ever known anyone who can do just about anything?  I DO and I am proud to say I am married to that type of person! My husband Eric is a man of many talents ❤❤ He’s VERY Handy outside of the home and inside too!

When time allows, he loves to help me in the kitchen, and I LOVE having his help! We usually work together especially when it comes to canning BUT He has a few recipes that he likes to make (Lasagna, Cinnamon Rolls and Pizza Rolls) AND who am I to stand in his way? Besides that, they are delicious!!!!

When I asked Eric about this cinnamon roll recipe – he can’t really remember how old it is – he just knows his mom used to make this when he was growing up…That was only a few days ago…🤣  As you can see from the pictures above he has been pleasing his family with the deliciousness for just a few years! 😉❤

These cinnamon rolls are delicious – I will warn you — If you are expecting a fluffy cinnamon roll with lots of thick white icing – this isn’t that type of recipe. This recipe makes a wonderful gooey glaze that drips over the cinnamon rolls. IF you really want a thick white icing I feel you could add that – BUT – I like these just the way they are!

To make his cinnamon rolls he starts with a loaf or a couple loaves of frozen bread dough – he allows the dough to thaw. Once the dough is thawed, he rolls out the dough and spreads a combination of butter, brown sugar, cinnamon, and finely chopped walnuts. I will say he’s like me – he NEVER measures any ingredients for this recipe!

NOTE: The bread dough must thaw for at least 4 to 5 hours at room temperature or overnight in the refrigerator.

Ingredients – in order

Flour
Frozen Bread Dough
Butter
Brown Sugar
Cinnamon
Chopped Walnuts/Pecans

Place the frozen bread loaf in a 9×13 container, grease a piece of plastic wrap and place it over the top. Thaw the dough in the refrigerator overnight (10 to 12 hours) or place on the counter for about 4 to 5 hours allowing to thaw at room temperature. IF you thaw the dough in the refrigerator it is best to allow the dough to come to room temperature before rolling.

When the dough is thawed — butter two round pans – sprinkle pans with brown sugar, cinnamon and nuts – set aside – this will provide you with a brown sugary cinnamon glaze.

On a lightly floured surface, roll the thawed bread dough out into a large rectangle. Spread butter evenly over the dough – sprinkle brown sugar, cinnamon and nuts over the buttered dough.

Starting at the long end, carefully roll the dough up to form a log. Slice the log into uniform slices.

Arrange the rolls in the buttered, brown sugar, cinnamon, nut pans; move to a draft-free place, cover with a kitchen towel, and allow them to rise for about 1-1/2 hours, or until doubled in size. When the rolls have doubled in size, preheat the oven to 350º – bake for about 20-25 minutes.

Remove the cinnamon rolls and flip them onto a large serving platter allowing the brown sugary, cinnamon and nut goo to drizzle over the rolls. Serve immediately! IF there are any leftovers – these maybe heated up in the microwave.

Recipe By: Eric Wallace 🤎 Relayed By: Kim Wallace 🤎 Smile & Enjoy 🤎

SOURDOUGH-LIKE BEER BREAD FOR BREAD MACHINES

SOURDOUGH-LIKE BEER BREAD FOR BREAD MACHINES

This is by far my most favorite and most used recipe for my bread machine. every loaf comes out perfect.

1 Pkg. Active Dry Yeast
3C. Bread Flour
3Tbsp. Sugar
1-1/2tsp. Salt
1C. Beer
1/3C. Water
2Tbsp. Oil

OPTIONAL – Sesame Seeds may be sprinkled on top.  

Place ingredients into pan in the order listed by your bread machine manufacture. Use White Bread setting – add sesame seeds when your machine signals for added items.

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙