Hey y'all! I needed some recipes to impress, so it was time to pull out no other cookbook than . . . my Paula Deen Cookbook!The YWCA hosted a breakfast for the state legislators. Again, we planned on ordering some food and I spoke up and said- I can make that for so much cheaper.
Sometimes- I don't know what I'm thinking!!! But I do have so much fun. If I could pay someone to clean the kitchen- I would volunteer for things like this so much more! On the menu: sausage and mushroom quiche, breakfast pizza, and zucchini bread. The great thing is that each of these items can be prepared the evening before and heated just before serving. I really recommend the quiche if you have out of town guests- they will love it!
Mushroom and Sausage Quiche
One 9 inch refrigerated pie crust, fitted into a 9-inch glass pie plate
1 1-lb. package ground sausage
1 tablespoon butter
1/2 lb. fresh mushrooms, sliced
1/2 large Vidalia (or other mild) onion, chopped
4 eggs.
1 cup sour cream
1 cup cottage cheese, 2 or 4 percent milk
3 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
1 teaspoon hot sauce
1-eight-ounce package shredded sharp Cheddar cheese
1. Preheat oven to 350 degrees F. Crimp the edges of the crust.
2. Cook and drain the sausage; set aside. Wipe out the pan and in the same pan, melt the butter over medium-high heat. Add the mushrooms and onion and saute for five minutes or til tender.
3. Place the eggs, sour cream, cottage cream, flour, Parm. cheese, and hot sauce in a food processor or blender and process til smooth, stopping to scrape down the sides if necessary.
4. Stir together the crumbled cooked sausage, mushroom mixture, egg mixture, and Cheddar cheese, and spoon into the pie crust. Cover the edges with foil to prevent the crust form burning (I had to take it off about half way through, so it could get a little brown.)
5. Bake for 50-60 minutes, til golden brown and set in the center. Cool for 20 minutes.
Someone at my old office gave me this breakfast pizza recipe and it's delicious. To serve- I took it out of the 9x13 and cut it into little squares. Sometimes the middle is a little gooey, so I didn't serve that part.
1 can Crescent Roll Dough
1 roll of Breakfast Sausage
6 eggs beaten
½ cup bell pepper – chopped
½ cup onion – chopped
2+ cups of shredded cheese – Monterrey/Colby/mild cheddar (your preference)
Seasoning – I used a little garlic powder & Italian seasoning while cooking the sausage, onion and bell pepper.
Directions:
1. Cook sausage, onions, bell pepper and seasonings together in skillet. (this time I substituted bacon- really use your favorite breakfast ingredients)
2. Roll out crescent roll dough in a 9 x 13 baking pan (kind of press into pan).
3. Spread sausage mixture on dough.
4. Pout in eggs and top with cheese.
5. Bake @ 350 for 20-25 minutes. (might need to bake a little longer- check middle)
I managed to not get any pictures of the zucchini bread. But it's not too exciting anyway. This is one of my all-time favorite breads. Here's the recipe:
Ingredients:
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini (took 2 small zucchinis)
1 teaspoon lemon juice
1 cup chopped walnuts or pecans (I omitted nuts)
Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in.
Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.
No comments:
Post a Comment