Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Blueberry Crumb Cake with Walnut Streusel

Blueberry Crumb Cake:
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
8 Tbsp butter, at room temperature
1 1/4 cups white sugar
2 Tbsp fresh lemon zest
1 large egg
1 egg yolk
1 tsp vanilla
1 cup buttermilk
1 1/2 cup fresh blueberries

Walnut Streusel:
1 cup all purpose flour
1 cup light brown sugar
2/3 cup chopped walnuts
8 Tbsp butter, melted
2 Tbsp fresh lemon zest
1 tsp sea salt

Preheat oven to 350.  Spray 9x9 pan with nonstick cooking spray.  In small bowl, sift together the flour, baking powder, baking soda, and salt and set aside.  In a large mixer, combine butter and sugar until pale yellow, add zest, egg, egg yolk and vanilla.  Beat well for an additional 3 minutes.  Alternate adding the flour mixture and the buttermilk until all is combined.  Fold in blueberries.  Set the batter aside.  

Make walnut streusel by combining all ingredients in a small bowl.  Using your fingers, mix it around until its crumbly and set aside.  

Fold half of the streusel mixture into the batter and stir to combine.  Pour batter into prepared pan and top with remaining streusel mixture.  Bake for 55-65 minutes or until a toothpick inserted in center comes out clean.  

Pumpkin Coffee Cake with Brown Sugar Glaze

 For Cake: 
1 can pumpkin puree (15 oz)  **not pumpkin pie filling
2 eggs
1/3 cup water
1 Tbsp vanilla
2 tsp pumpkin pie spice
1 pkg yellow cake mix (2 layer size)
1/2 tsp baking powder
1/2 cup brown sugar
1/2 cup flour
1/4 cup butter, melted

For Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup heavy whipping cream
1 tsp vanilla

Cake:

Preheat oven to 350.  Grease a 9x13 pan.  Mix together pumpkin, eggs, the water, vanilla, and pumpkin pie spice in a large bowl with an electric mixer at medium speed until combined.  Add cake mix and baking powder; mix just until combined.  Spread batter in prepared pan.  Stir together brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over batter in pan.  Bake until a toothpick inserted into center comes out clean, 25-30 minutes.  Cool cake on a wire rack 10 minutes.  

Glaze:

Meanwhile, stir together brown sugar, white sugar, cream, and vanilla in a small saucepan; bring to a simmer over medium heat.  Cook, stirring frequently, until sugars are dissolved and glaze is smooth, about 2 minutes.  Drizzle glaze evenly over warm cake.  Serve warm.

Sticky Buns with Toffee Sauce

 For Dough:
2/3 cup water
2/3 cup milk
2 tsp active dry yeast
6 Tbsp butter, melted
1 egg
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt

For Topping:
1/2 cup light brown sugar
6 Tbsp butter, melted
1/4 cup sugar
3 Tbsp water
pinch of salt
1 cup chopped pecans

For Filling:
3/4 cup light brown sugar
1 1/2 tsp cinnamon

For Toffee Sauce:
1/4 cup butter
1/3 cup brown sugar
1/3 cup heavy whipping cream
1/2 tsp vanilla

Dough:

Heat 2/3 cup each water and milk in small saucepan until warm (120-130 degrees).  Pour into the bowl of a stand mixer fitted with a dough hook.  Sprinkle with yeast; let stand until frothy, about 10 minutes.  Whisk melted butter, egg, and white sugar into yeast mixture.  Add 3 cups flour and the salt.  Mix, adding more flour as needed, until a very soft and sticky dough forms.  Knead with mixer for 5 minutes.  Form dough into a ball; transfer to a lightly greased medium bowl, turning to coat.  Let rise, covered, in a warm place (75-80 degrees) until double in size, about an hour.

Sticky Topping:

Meanwhile, generously grease a 9x13 dish.  For topping, stir together brown sugar, melted butter, white sugar, the water and salt in a medium bowl until smooth.  Pour into prepared pan, spreading evenly to cover bottom.  Scatter nuts evenly over topping.  

Filling:

In a small bowl, stir together brown sugar and cinnamon.

Assembly of Buns:

Transfer dough to a lightly floured surface; roll into a 15x18 inch rectangle.  Evely sprinkle filling over dough, leaving a 2 inch border on long ends.  Starting on long side, roll up dough to form a log, taking care not to roll too tightly or tearing dough.  Pinch seam to seal.  Cut log crosswise into 12 equal portions.  Arrang buns, cut sides down, over topping in pan.  Let rise, covered, in warm space (75-80 degrees) until buns have almost doubled in size, about an hour.  Preheat oven to 375.  Uncover buns and bake 30-35 minutes or until golden brown and a thermometer inserted into centers registers 200.  If tops are browning too quickly, tent pan loosely with foil during last 10 minutes of baking.  Make toffee sauce now.  Transfer pan with rolls to a wire rack; let cool 5 minutes.  Carefully invert pan over a serving platter.  Use a rubber spatula to scrape any topping remaining in pan onto rolls.  

Toffee Sauce:

Melt butter in small saucepan over medium heat.  Stir in brown sugar.  Bring to a boil, stirring until sugar is dissolved.  Reduce heat to medium and boil gently, uncovered, stirring occasionally, 5 minutes.  Carefully stir in whipping cream.  Return to a boil.  Remove from heat; stir in vanilla.  Let cool to room temperature.  Pour over rolls.  

Serve rolls warm.  

Gluten Free Chocolate Banana Bread

 1 cup mashed ripe bananas (3-4 medium bananas)
1/2 cup pure maple syrup
2 eggs
1/3 cup avocado oil
2 tsp vanilla
1 tsp instant espresso powder
1 1/2 tsp ground cinnamon
1/2 cup unsweetened cocoa powder
1 cup tapioca flour
1 1/4 cups super fine almond flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 cup plus 1 Tbsp semi sweet chocolate chips
1/2 tsp flaky salt

Preheat oven to 350.  Line a loaf pan with parchment paper, letting it hang over sides.  Lightly mist with nonstick cooking spray.  In a large bowl, combine banana, maple syrup, eggs, avocado oil, and vanilla.  Whisk together until well combined.  Add espresso powder, cinnamon, cocoas, tapioca flour, almond flour, baking soda and salt.  Mix until well combined and lump free.  Gently fold in 1/2 cup of the chocolate chips.  Pour batter into prepared loaf pan and spread it into an even layer.  Sprinkle remaining 1 Tbsp chocolate chips over the top.  Bake until a knife can be inserted into the center of the loaf and it comes out mostly clean, 45-60 minutes.  Sprinkle loaf with flaky salt.  Let cool in pan for 20 minutes then gently remove and place on wire rack to cool completely.  

Pop Tart Cookie Bars

 4 cups super fine almond flour
1 1/3 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking soda
6 Tbsp butter, melted
1/3 cup maple syrup
2 tsp vanilla extract
1 large egg
2/3 cup strawberry preserves
1 cup powdered sugar (if using sugar substitute, do 1/2 substitute and 1/2 real)
2 Tbsp almond milk
1/2 tsp vanilla extract
1 Tbsp rainbow sprinkles

Preheat oven to 350.  Line 9x9 baking pan with parchment paper and spray with nonstick spray.  In a large bowl, add almond flour, tapioca flour, salt, and baking soda.  Whisk to combine until there are no lumps.  Add melted butter, maple syrup, vanilla, and egg.  Stir until well combine and a dough forms.  Transfer half of the dough into prepared pan and press into an even layer.  Next, spread strawberry preserves onto base and spread into an even layer.  Take two sheets of parchment paper about 10x10 each.  Place first sheet on counter and place remaining dough in center.  Top with second piece of parchment paper and use a rolling pin to roll the dough into a 9x9 square.  The parchment paper/rolling pin is necessary as dough will likely be very sticky and difficult to shape.  Gently slide the rolled dough with the bottom sheet of parchment paper off the counter and carefully flip on top of the jam.  Gently press down on the edges until most of the jam is covered.  Bake for 20 minutes until the top is golden brown.  Remove from oven and let cool in the pan for at least an hour.  Once cooled, transfer to a baking rack to finish cooling.  In a medium bowl, whisk together powdered sugar, almond milk, and vanilla.  You may have to adjust amount of almond milk to get to a spreadable consistency.  Once bars are completely cooled, add frosting, spreading with a spatula and top with sprinkles.  Place in fridge and allow frosting to harden, at least 15 minutes. 

Cornbread Cupcakes with Maple Butter

 1 package (6.5 oz) cornbread mix
2 Tbsp butter, melted
1/2 cup canned cream style sweet corn
4 oz chopped green chiles
1 egg
1/2 cup cheddar cheese
Maple Butter:
1/4 cup butter, softened
1 1/2 Tbsp real maple syrup
2 1/2 tsp coarse salt

Heat oven to 400.  Place baking cups in regular size muffin pan (or spray with nonstick cooking spray).  In bowl, stir cornbread mix, 2 Tbsp melted butter, corn, chiles, egg and cheese just until moistened.  Spoon about 3 Tbsp batter into each muffin cup.  Bake 12-15 minutes or until light golden brown.  Immediately remove from pan.  Cool 10 minutes.  Meanwhile, in small bowl, beat softened butter and syrup with fork until well blended.  Spread topping on each cupcake; sprinkle each cupcake with about 1/4 tsp salt.  

Sourdough Biscotti

 8 oz sourdough discard
2 large eggs
2 oz olive oil
2 tsp vanilla
2 lemons, zested
15 oz all purpose flour
12 oz sugar
1 Tbsp baking powder
1/2 tsp salt
8 oz toasted almonds, roughly chopped
1 egg (for egg wash)
Sugar for sprinkling on top

Combine sourdough discard, 2 eggs, olive oil, vanilla and lemon zest.  In another bowl, combine 15 oz all purpose flour, 12 oz sugar, baking powder and salt.  Mix dry ingredients for 30 seconds to combine.  Add egg mixture to dry ingredients and mix until almost combined.  Add almonds and mix until almost combined. Turn dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed.  Cover dough with plastic wrap and allow it to rest 15-20 minutes.  Preheat oven to 350.  Line sheet pan with parchment paper.  Split dough into 2 equal portions.  Use hands to roll each piece of dough to a log 13 inches long by 2 inches wide.  Set logs onto sheet pan, leaving at least 3 inches between them.  Brush logs with egg wash and sprinkle generously with sugar.  Bake until golden brown and feels firm when pressed in the middle, about 35 minutes.  Allow cookies to cool completely.  Using a serrated knife to cut each log into 1/2 inch slices on a slight diagonal.  Lay cookies flat on sheet pan and bake 10-12 minutes until toasty and golden brown.  Flip cookies over and bake on other side for another 10-12 minutes.  Cool on a wire rack.

Green Power Smoothie

 Liver Cleanse Smoothie - these measurements should be adjusted to your tastes.  
1 handful spinach, washed
1/2 cup cucumber, sliced (no need to peel)
1 small green apple, cored and sliced (no need to peel)
1/2 banana

Puree all together and make any adjustments for your tastes.  Add 1/2 cup ice and blend again.  

Serves 1

Slow Cooker Apple Butter

 12 cooking apples, peeled, cored and sliced 
2 cups sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground allspice

Place apple slices in slow cooker.  Stir in sugar, cinnamon, cloves and allspice.   Cover and cook on high heat setting for 4 hours.  Stir.  Uncover and cook on high heat setting 2 - 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Coo mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender until smooth.  

Makes 4 cups.

Glazed Spiced Pumpkin Bars

 2 cups Fiber One original bran cereal
1/2 cup canola oil
1/2 cup orange juice
1 can (15 oz) pumpkin puree
2 eggs
1 1/2 cups all purpose flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/4 tsp salt
1 cup chopped walnuts
1 cup powdered sugar
4-6 tsp orange juice

Heat oven to 350.  Spray 15x1 with nonstick cooking spray.  Place cereal in ziploc bag.  Seal bag and crush with rolling pin.  In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with mixer on low speed until well blended.  Stir in crushed cereal; let stand 10 minutes.  Beat in remaining bar ingredients except walnuts on low speed until well blended.  Stir in walnuts.  Spread evenly in pan.  Bake 35-40 minutes or until top springs back when touched lightly in center.  Cool completely, about 1 hour.  In small bowl, mix powdered sugar and enough of the 4-6 tsp OJ for desired drizzling consistency.  Drizzle over bars.  

Makes 32 bars

Sausage and Cheese Crescent Squares

 2 cans (8 oz each) refrigerated crescent dinner rolls
1 pound spicy pork sausage
8 oz cream cheese
2 cups shredded cheddar cheese (8 oz)

Heat oven to 375.  Unroll 1 can of dough and place in ungreased 13x9 dish.  Press over bottom and 1/2 inch up sides to form crust.  In skillet, cook sausage until no longer pink.  Remove sausage from skillet; discard drippings.  In same skillet, add cream cheese.  Cook over low heat until melted.  Add cooked sausage; stir to coat.  Spoon evenly over crust in baking dish.  Sprinkle with cheddar cheese.  Unroll second can of crescent dough and press on top of sausage/cheese to form 13x9 rectangle top crust.  Press perforations to seal.  Bake 21-26 minutes or until golden brown.  Cool 5 minutes.  

Pumpkin Muffins

 3 eggs
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup brown sugar
15 oz can pumpkin puree (NOT pumpkin pie filling)
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp ground cloves
2 tsp nutmeg
3 cups flour

Combine all ingredients in large bowl, mix well.  Fill muffin cups 2/3 full; bake 20-25 minutes in 350 degree oven until toothpick entered in center of muffin comes out clean.

Makes 1 dozen large muffin and 1 dozen mini muffins

Stuffing Egg Bake

 1 tsp oil
8 oz sliced fresh mushrooms
6 eggs
1 cup milk
1/4 cup real mayonnaise
1 tsp onion powder
1/2 tsp black pepper
1 pkg (6 oz) stuffing mix for chicken
1 can (14 oz) diced tomatoes, drained
1/2 cup shredded cheddar cheese
3 tbsp fresh chopped parsley

Preheat oven to 350.  Heat oil in skillet on med-high heat.  Add mushrooms; cook 4 minutes or until tender, stirring occasionally.  Set aside.  Beat eggs, milk, mayo, onion powder, and pepper in large bowl with wire whisk until well blended.  Stir in stuffing mix.  Spoon stuffing mixture into 9 inch square baking dish.  Top with mushrooms and tomatoes.  Bake 35 minutes.  Sprinkle with cheese.  Bake an additional 15 minutes or until cheese is melted and center is set.  Sprinkle with 3 Tbsp parsley. Let stand 10 minutes before serving.

Serves 6

Fruit Crisp Dump Dessert

 1 box yellow cake mix
1/2 cup butter, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained

Heat oven to 350.  In large bowl, stir together cake mix and butter until crumbly; set aside.  Spread pie filling and pineapple in ungreased 13x9 pan.  Sprinkle cake mix evenly over fruit.  Bake 40-48 minutes or until golden brown.  Cool 30 minutes.  

Serves 12

Fried Egg, Bacon and Brussels Sprouts Sandwiches

3 oz bacon, cooked and each slice cut into 3 pieces, drippings reserved
6 oz brussels sprouts, trimmed and thinly sliced lengthwise
Salt and freshly ground pepper
2 large eggs
Dijon mustard
2 ciabatta rolls, split and toasted

Cook bacon in skillet until desired crispiness.  Remove to plate and reserve drippings in skillet.  Add brussels sprouts to skillet, season with salt and pepper, and cook over medium heat until sprouts are crisp tender, about 4-5 minutes.  Transfer to a plate.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread dijon mustard (to your desired taste) on each ciabatta roll.  Divide sprouts and bacon between bottom halves of rolls.  Top with eggs.

Serves 2

Breakfast Casserole

 1 pound breakfast sausage, browned and drained
9 slices bread
9 eggs
1 tsp dry ground mustard
1 tsp salt
1 pound shredded cheddar cheese
2 cups milk

Spray 13x9 dish with nonstick cooking spray.  Cube slices of bread and place in casserole dish.  Place browned sausage on top of bread.  Mix eggs, mustard, salt, and milk together.  Pour over bread.  Top with cheese.  Bake at 350 degrees until knife inserted in middle comes out clean, about 30-45 minutes.  

*This can be prepared the night before and kept in refrigerator overnight*

Artichoke and Bacon Potato Bake

8 slices cooked bacon, cut into 1/2 inch pieces
4 cups frozen potatoes o'brien with onions and peppers
6 oz shredded sharp cheddar cheese
1 can quartered artichokes, drained
4 eggs
3/4 cup milk
1/2 tsp garlic pepper blend
1/4 tsp salt
1 plum tomato, thinly sliced

Spray 8 inch dish with cooking spray.  In large bowl, combine cooked bacon, potatoes and 1 cup of the cheese; toss to mix.  Spread half of potato mixture in dish.  Top with artichokes and remaining potato mixture.  In same large bowl, beat eggs, milk, garlic pepper blend and salt until well blended.  Pour over potato mixture.  Sprinkle with remaining 1/2 cup cheese.  Cover with foil; refrigerate at least 8 hours or overnight.  Heat oven to 350.  Bake covered for 45 minutes.  Uncover baking dish; arrange tomato slices over top.  Bake uncovered an additional 15-20 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes before serving.

Serves 6

Cream Cheese Lemon Coffee Cake

Cream Cheese Layer:

8 oz cream cheese, softened

1/4 cup sugar

1 egg

1 1/2 tsp lemon juice

Coffee Cake:

1 1/2 cups flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup vegetable oil

3/4 cup sugar

1 egg

1/2 cup greek yogurt, plain

zest of one lemon

1 Tbsp lemon juice

Crumb Topping:

1/2 cup flour

1/4 cup sugar

2 Tbsp cold cubed butter

Powdered sugar for dusting

Preheat oven to 350 degrees.  Spray 8x8 baking dish with nonstick cooking spray.  In medium bowl, stir together cream cheese, sugar, egg and lemon juice until smooth and creamy.  Set aside.  In another medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  In bowl of an electric mixer, mix oil and sugar.  Add egg and mix well.  Add greek yogurt, lemon zest and lemon juice.  Mix well on medium speed until smooth and creamy.  Gradually add the flour mixture to the batter and mix until incorporated on low speed.  Be careful not to over mix.  Spoon the batter into the prepared dish and smooth it out to edges.  Carefully spread the cream cheese mixture over the top of the batter.  To make the crumb topping, pour the flour, sugar and cold cubed butter into a bowl and using a pastry cutter or a fork, cut the butter into the flour and sugar until you have pea sized crumbs of flour coated butter.  Pour the crumb mixture over the cream cheese layer.  Bake the coffee cake at 350 degrees for 40-45 minutes.  Allow to cool and then dust with powdered sugar.  

Serves 16

Breakfast Casserole

1 cup chopped green pepper

1 cup chopped red pepper

1/2 cup chopped onion

2 cups egg beaters

1 cup milk

3/4 cup shredded cheddar cheese

1 cup diced ham

1 tsp italian seasoning

`1/4 tsp black pepper

6 slices whole wheat bread

Spray skillet with cooking spray.  Add peppers and onion; cook on medium heat 4 minutes or until tender, stirring occasionally. Place in large bowl.  Add egg product, milk, ham, cheese and seasonings; mix with wire whisk until blended  Spray 13x9 pan with cooking spray  Line bottom of 13x9 with bread  Cover evenly with egg product mixture, ensuring all bread is coated.  Bake at 350 for 45-50 minutes or until knife inserted near center comes out clean

Serves 6