Ingredients
- 1 lb. breakfast sausage, mild
- 8 oz. cream cheese, softened
- 1 1/4 C. gluten free all purpose flour (I use Krusteaz)
- 8 oz. shredded cheddar cheese
- 1/2 tsp. garlic powder
- 1/2 tsp. smoked paprika
- 1/4 tsp. Cajun seasoning
Gluten Free Sausage Balls
“I’m just here for the appetizers (I didn’t really want to come).” What better place to find a gluten free recipe…
Ingredients
- 8 T unsalted butter, cut into cubes, divided
- 2 medium shallots, peeled and finely chopped
- 1 pint fresh chicken livers, approx. 1 lb., trimmed
- 1 T fresh thyme leaves, chopped
- 1/3 cup dry Sherry
- 3 T heavy cream
- Kosher salt to taste
Chicken-Liver Pâté
“My idea of heaven is eating pâté to the sound of trumpets.” – Sydney Smith My introduction to chicken-liver pâté was…
Ingredients
- 6 hard boiled eggs, peeled
- 1/2 cup mayonnaise
- 1/4 tsp ground mustard
- 1/4 tsp Cajun seasoning
- 1/2 cup ham, diced
- 1 T fresh chives, thin sliced (optional)
- 1 pkg Knorr Hollandaise Sauce (or prepare the traditional recipe)
- 1 English muffin, toasted
Deviled Eggs Benedict
“Eggs Benedict is genius. It’s eggs covered in eggs.” – Wylie Dufresne I’ve had this recipe in my “to do” folder…
Ingredients
- 12 slices of thin-slice deli honey ham (I use Black Forest Ham)
- 3 Slices of swiss cheese, cut into fourths
- 1/2 cup mayonnaise (I use Kewpie)
- 1 tablespoon poppy seeds
- 1 1/2 tablespoons dijon mustard
- 1/2 cup butter melted
- 1/2 tablespoon Onion Powder
- 1/2 teaspoon worcestershire sauce
- 1/4 cup brown sugar
- 1 package (12 count) KING’S HAWAIIAN Original Hawaiian Sweet Dinner Rolls
Hawaiian Ham & Swiss Slider
“Dinner’s ready when the smoke alarm goes off.” I didn’t have a category labeled Party Food so I had to file this under Brunch.…
Ingredients
- 1 dozen large eggs
- 2 tablespoons white vinegar (only to boil the eggs)
- 1 cup mayonnaise
- 1 tablespoon Creole mustard (or whole grain or just yellow)
- 1 teaspoon Creole seasoning
- Salt & pepper to taste
- Paprika for dusting
Deviled Egg Spread
“Wicked chickens lay deviled eggs.” I found this recipe on one of my favorite blogs, The Cutting Edge Of Ordinary. Originally it…
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, must be very ripe
- 3/4 cup white sugar
- 1 egg
- 1/3 cup butter, melted
Haylee’s Banana Muffins
“Make all your friends cupcakes; the fatter they get, the thinner you look.” My eight year old granddaughter and I made…
Ingredients
- 6 English muffins
- 10 -12 ounces Canadian bacon ( 2 packages, or use diced ham)
- 8 large eggs
- 2 cups reduced-fat milk ( or whole milk)
- 1 teaspoon onion powder
- cooking spray
- 1/2 teaspoon paprika
- 2 -3 cups hollandaise sauce (I prefer Knorr mix with some lemon juice)
Eggs Benedict Casserole
“They invented brunch so we could have wine with breakfast.” This is, undoubtedly, the absolute best breakfast casserole I have ever…
Ingredients
- 1 1/2 to 2 sticks of butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread slices, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
- 1/2 teaspoon ground cinnamon (Ree didn't use this ingredient)
- 1/2 cup water
Apple Brown Betty
“Baking is only fun when you lick the spoon.” This is considered to be a classic recipe because it has been…
Ingredients
- 1 (7.75 ounces) package Bisquick Complete Cheese-Garlic Biscuit mix
- 1 pound ground pork sausage (spicy to your taste)
- 1 cup sharp shredded cheddar cheese
- 1 egg
- 2 tablespoons chopped chives (optional)
Garlic Cheese Sausage Balls
“This sausage roll only contains 2% of your daily intake of calories … if you lick it.” – Jack Whitehall Imagine…
Ingredients
- 4 oz Greek-style Plain yogurt
- 2 tablespoons all-purpose flour
- 2/3 cup shredded Monterey Jack cheese
- 1/4 cup butter, melted
- 3 heaping tablespoons of small bacon pieces or diced ham pieces
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 10 oz fresh shredded hash brown potatoes (found packaged in the grocery dairy section)
- Cooking spray
- 2 extra large eggs (see comments)
- Chopped fresh chives (optional)
- Freshly ground black pepper
- Hollandaise Sauce Ingredients (or use a packaged mix like Knorr):
- 1 cup melted butter
- 3 egg yolks
- 1 tablespoon of milk or half & half
- 1 tablespoon of freshly squeezed lemon juice
- pinch of cayenne
Rosti Eggs Benedict
“If you are what you eat, then you might as well eat something good.” Everyone has one or more signature dishes;…
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup finely chopped pecans (or walnuts)
- 1/2 teaspoon ground cinnamon
- 6 tablespoons melted butter
- 1 can of refrigerated FLAKY biscuits
Sticky Buns
“Nothing says home like the smell of baking.” This is the easiest recipe in the world. It takes less than 10…
Ingredients
- 3 cups chicken broth
- ¼ teaspoon salt
- 1/8 teaspoon pepper
- 1 cup quick grits (not instant, not regular)
- 8 ounce log of garlic cheddar cheese, cubed (see comments above)
- ¼ cup half & half
- 2 large eggs beaten
- ¼ cup (1/2 stick) unsalted butter, melted
- 4 ounces grated extra sharp white cheddar cheese (see comments above)
Baked Garlic Cheese Grits
“I’m always sketchy of people who don’t like grits.” -Jaycee Ford This is one of my favorite sides and any leftovers…
Ingredients
- 1 pound pork sausage (spicy to your taste)
- 8 ounces cream cheese
- 8 ounces crescent rolls, large
- 1/2 teaspoon poppy seeds
- 1 each egg white, slightly beaten
- 1/2 teaspoon smoked paprika
Crescent Sausage Logs
“If you want breakfast in bed … sleep in the kitchen.” My brother-in-law, Mark, introduced us to this dish during a…
Ingredients
- 2 large Eggs, well beaten
- 1/2 cup Mayonnaise [I recommend Hellman's regular or light]
- 1/2 cup Half and Half
- 2 T Flour
- 8 oz Cheese, grated or shredded (see variations below)
- 1/2 cup Filling (see variations below)
- 1/2 cup Mushrooms, sliced & sauteed
- 1 or 2 T minced Onion (or equivalent using onion juice or powdered onion)
- 1 Pie Crust, frozen 9in.
Johnny’s Quiche
“All we are saying is give quiche a chance.” My introduction to quiche was back in the 1980’s at the Busy…
