Sausage and Crescent Roll Casserole

Ingredients

• 1 pound package pork breakfast sausage
• 1 (8-ounce) tube refrigerated crescent rolls
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 6 large eggs
• 1 cup milk
• 1/2 teaspoon Tabasco sauce, I use Chipotle flavor
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 375 degrees and grease a 13x9-inch pan.
2. Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
3. Unroll crescent roll dough in prepared pan, sealing the seams.
4. Sprinkle sausage and cheese on top of dough.
5. Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
6. Bake 35 to 40 minutes,

Marinara Sauce

Ingredients

• 3 tablespoons olive oil
• 1 cup onion finely diced
• 1/3 cup carrot shredded
• 3 garlic cloves minced
• 1/4 cup fresh basil chopped
• 1/2 teaspoon dried oregano
• salt and pepper
• 28 oz whole tomatoes canned
• 28 oz crushed tomatoes canned
• 2 tablespoons tomato paste
• 1-2 teaspoons sugar (optional)
• 1/2 cup water

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, carrot and garlic. Cook until soft, about 5 minutes.
2. Add whole tomatoes (with juice) and gently break apart with the spoon.  Stir in remaining ingredients.
3. Simmer uncovered on low heat for 20 minutes or until sauce reaches desired consistency.
4. Serve over spaghetti or enjoy in your favorite recipes. Freeze or refrigerate to store.

Sliced Baked Potatoes

Ingredients

• Baking potatoes
• Cheddar cheese, grated
• Bacon, cooked and crumbled
• Green onions, sliced
• Sour cream

Directions

Preheat oven to 400°F. Brush both side of potato slices with butter; place them on a cookie sheet

. Bake for 30 to 40 minutes, or until lightly browned on both sides, turning once. When potatoes are ready, top with crumbled bacon, cheese, green onion. Return to oven and continue baking until the cheese has melted. Add a dollop of sour cream when done and enjoy! Note: You can also poke holes in the potatoes and microwave them for six minutes instead of baking.

Salisbury Steak

INGREDIENTS

• 1 pound ground beef
• 1/4 cup Italian bread crumbs
• 1 (1.4 ounce) dry french onion soup mix
• 1 egg (beaten)
• 2 Tablespoons water
• 1 (12 ounce) jar of beef gravy

INSTRUCTIONS

1. Mix together the ground beef, bread crumbs, french onion mix, egg and water.
2. Shape the mixture into 4 oval-shaped patties, about 1/2 inch thick.
3. Spray a large skillet with cooking spray and warm up over medium heat.
4. Add the patties to the skillet and cook for 10 minutes on each side.
5. Drain the grease from the skillet, and then add in the jar of gravy.
6. Continue to cook in the gravy, covered, for 10 more minutes, flipping halfway through.

Creamy Homemade Baked Mac and Cheese

INGREDIENTS

• 1 lb. dried elbow pasta
• 1/2 cup unsalted butter 1 stick
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups grated medium sharp cheddar cheese divided
• 2 cups grated Gruyere cheesedivided
• 1/2 Tbsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. paprika

INSTRUCTIONS

1. Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
2. Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
4. Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
5. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
6. Stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
8. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

   
   

   RECIPE NOTES

   Mac and Cheese can be made ahead:

   • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.  
   • Before baking, let dish sit on counter for 30 minutes.
   • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.  

   FIVE CHEESE VARIATION:

   Replace cheese amounts with the following:

   • 2 cups cheddar cheese, shredded
   • 1 cup Colby cheese, shredded
   • 1 cup Muenster cheese, shredded
   • 1 1/2 cups Gruyere cheese, shredded
   • 1/2 cup mozzarella cheese, shredded

   FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

   • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.  Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Cinnamon Rolls

Cinnamon Rolls

Dough

1 cup milk

4 Tbs butter, cut into chunks

3 1/4 – 3 1/2 cups all-purpose flour, divided

1 (.25 ounce) package instant or ‘rapid rise’ yeast (about 2 1/4 tsp)

1/4 cup white sugar

1/2 teaspoon salt

1 egg

Filling

1 cup brown sugar, packed

1 1/2 tablespoon ground cinnamon

1/2 cup butter, softened

Icing
1 1/2 C powdered sugar
2 T melted butter
1/2 tsp vanilla
1-2 Tbs milk

Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for 1 minute 30 seconds. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the egg while the beater (paddle attachment for those using a stand mixer) is running. Beat until well combined, about 1 minute. (Switch to the dough hook now) Add remaining flour only until dough barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 5 minutes. If you are not using a stand mixer, turn dough out onto floured surface and knead for 5 minutes by hand. Turn dough out onto a floured surface and let rest for about 10 minutes while you make the filling.Filling: make sure butter is softened well. Mix with brown sugar and cinnamon.

Assembly: Roll dough into a rectangle about 12 x 14 inches. Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and then cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30 minutes. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-20 minutes or until light golden brown. If desired spread with icing while still warm. Makes 12 rolls.

Cinnamon Rolls

One Hour Cinnamon Rolls
found on eazypeazymealz.com

Ingredients

Cinnamon Rolls
• 3 1/2 cups warm water (110 degrees)
• 3/4 cup sugar
• 1/2 cup oil
• 6 Tbs yeast
• 1 Tbs salt
• 3 large eggs
• 10 1/2 -11 cups flour
• Oil for the cupboard (1/4 cup should be plenty)
Cinnamon-Sugar
• 2/3 cups white sugar
• 1/2 cup brown sugar
• 1 Tbs cinnamon
• 1 cup butter
Cream Cheese Frosting
• 8 ounces cream cheese, softened
• 2 tsp vanilla
• 4-6 cups powdered sugar
• 3-4 Tbs heavy whipping cream

Instructions

1. In a large mixing bowl with non-skid bottom , combine warm water, sugar, oil, and yeast.
2. Stir it a few times, then let it sit for a full 15 minutes.
3. At this point, you can preheat the oven to 400 degrees.
4. Now add the salt and eggs and flour to the yeast mixture. Start with about 8 cups, and mix, gradually adding the last 2 1/2-3 cups.
5. Once all the flour is added, mix together for 10 minutes. I often make these in my Kitchen Aid, and it may climb up the mixer some, keep an eye on it, and push it down if you need to.
6. Once it has mixed for ten minutes, touch the dough, does it only slightly stick to your finger? if so let it sit for 10 minutes. If it is too sticky, let it mix a few minutes longer before letting it sit. It should double in size. It will take longer if your kitchen is cold.
7. After it has doubled in size, you want to pour some oil onto the counter top (instead of flour) to roll your dough out on.
8. Divide the dough in half, and using your hands, press it into a rectangle.
9. Melt butter in a microwave safe bowl, and pour half of it onto the dough that you have pressed out into a rectangle.
10. In a separate bowl, mix white and brown sugar, and cinnamon together. Sprinkle half over the melted butter.
11. Tightly roll into a log and cut into 12 even sized pieces.
12. Repeat with the remaining roll dough, and the other half of the melted butter and sugar.
13. Place on baking tray with a Silicone Baking Mat on it, and let rise more. You can let them rise as short or as long as you want. Sometimes I just let them rise for like 5 minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
14. Bake 12-15 minutes.
15. While the rolls bake, mix all of the ingredients for the cream cheese frosting together using a hand mixer, in a medium sized bowl, until nice and smooth.
16. When you pull the rolls out of the oven, let them sit for a minute or two, then slather frosting over the top and let it melt into the rolls.

Notes

The dough can be very sticky, be sure to knead it long enough. 10 minutes should be sufficient, but if it is still really sticky, mix longer until the dough consistency is where it will stick slightly to your finger, but pull away clean.