Saturday – A Day of Cooking

I have been wanting to do some cooking for some time, so Saturday was the day.  I started

off with breakfast for us as well as giving some away.

Recently there was a post on Facebook for an egg/sausage/veggie/cheese muffin  (I can’t find the link for it, so I will just walk you through it).  I made a few adjustments to the recipe and tripled it so I could make 3 dozen of these quick, easy, yummie breakfast/snack muffins.
Here we go: Egg/Sausage/Veggie/Cheese Muffins 
Ingredients for a single batch:
1 pound ground sausage
1 sweet pepper (red, yellow or orange)
¼ red onion (you could use any onion)
about 2/3 cup of cheese
1 dozen eggs
Preheat oven to 350°.  Fry the sausage.  While the sausage is frying, chop the onion and sweet pepper.  Beat the eggs and set aside. 
When the sausage is done, drain it and put it in a large bowl or pan that you can mix in.  Using the sausage pan, sauté the vegetables until they are softened.  Add a bit of salt and pepper while sautéing the vegetables.  Add the sautéed vegetables to the sausage and stir to mix well.
Prepare muffin cups by spraying them with a release agent (like Pam or Crisco) or coat them with butter. 
Now to put it together:  Fill the muffin cups approximately ¾ full of the sausage/vegetable mix.  Sprinkle some cheese on top.  Now, add the egg slowly until they cover the top of the sausage mix and cheese.  I used an ice cream scoop to put the eggs in.  It took almost two full scoops to fill a standard muffin cup and 3 to fill a large muffin cup.
Now, you are ready to bake.  Put it in the oven and cook for 25 minutes.  It will rise slightly above the pan.  Allow to cool a little, and then enjoy. 
I prepared most of mine for the freezer.  I like to wrap it in plastic wrap, and then place in a zip lock freezer bag.  If I were going to be storing it long term, I would probably put in a Seal-a-Meal bag, but I don’t think these will last that long because I am giving half of them away.  To heat, place in the microwave for approximately a minute, depending upon your microwave.  I would start with 30 seconds and then check it.

These are great for a ‘grab-n-go’ breakfast or an after school snack, or whatever…
Okay, I told you I wanted to cook on Saturday, so on to the next recipe.  Those of you who know me well, are very familiar with the cheese dip I make.  I have decided that I no longer want to spend money on crackers to go with it, so I am now making a French bread crouton instead.  For the cost of a loaf of French bread and a little bit of oil and spices, you have some yummy croutons.  Click here for the croutons recipe.  
Cheese Dip Recipe – (Okay, I know, I forgot the pictures.  I will get better at this as I go, I promise.)
Homemade Cheese Spread and Italian Croutons 
The hardest part of this is finding the right cheese.  Sometimes I can’t locate it.  Last Christmas I drove to Fort Worth to find it.  It really is best with Kaukauna sharp cheddar cheese in the tub. When I can’t find it, I can find one at Wal-Mart or Sams that is close.  It is their Black Diamond label.
1 14 oz tub cheese
1 8 oz pack cream cheese
garlic powder to taste (approx 1/8 tsp, more or less to taste)
Set the cheeses out at room temperature for a little to make them easier to mix. 
Place both cheeses and the garlic into a mixer (I use my kitchen aid and a paddle attachment).  Mix until smooth and fluffy.  I actually mix it for a minute or so, then stop and scrape it down.  Then mix it on medium for a couple of minutes, and then turn to high and mix for a few more minutes.  Truthfully, I usually just walk away and do something else while it is mixing.  Then, I check on it every couple of minutes.  The longer it mixes the more fluffy it gets.  And fluffy is good! 
Just before I finish mixing it, I add a ‘dollop’ of mayonnaise.  Okay, so how much is a dollop?  Well, it is probably a heaping tablespoon.
Mix just a bit more, a couple of minutes will do.  Place it in the refrigerator to cool.  Then, enjoy it with your favorite crackers, croutons, or even carrots and celery. 
Cake Pops  (Again, I forgot to take pictures.)
The last thing I did on Saturday was coat 6 cake pops with chocolate.  I was giving them to the Sister Missionaries in Decatur.  I had already made the cake balls and frozen them.  Now, I just needed to insert the sticks and dip them.   Check out this tutorial on YouTube
Stay tuned for my Peanut Butter Ice Cream Pie recipe coming up in a future blog post.  It is so YUMMIE!
Be sure to leave your comments below and let me know if you tried any of these recipes and how you liked them. 
Also, if you “follow” this blog, you will automatically receive updates.  Since I will be doing some give-aways from time-to-time, you will have notification right to your in-box

Thanks for visiting and sharing my Saturday morning dear friends!

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