A trip to the farmers market generally leaves me feeling pretty happy. Also, with a lot of yumminess to look forward too. Case in point on our last trip we picked up some apple butter. So much better than regular store-bought. I am just thinking I could slather it on anything and everything and highly enjoy my eating experience. So when I saw this recipe over at How to Be Awesome on 20 Dollars a Day, it was added to the dinner menu for the week. Biscuits…..and apple butter and other good stuff as well. Served with some cantaloupe and potato wedges, for a lovely dinner time meal.
- 1 pkg. pillsbury biscuits
- 1 pound bulk sausage meat
- 8 eggs
- salt and pepper
- 1/4 cup grated cheese- I used marble
- 1/4 cup apple butter
1. Cook biscuits according to pkg. directions.
2. Divide sausage into same amount of biscuits you have (our can had 10), shape into patties. Cook in a large skillet until browned on both sides and cooked through. Set aside on some paper towel, and cover while you cook eggs. Drain a bit of the oil from the sausages, but leave enough for a greased pan to cook eggs.
3. Whisk eggs with salt and pepper, and a dash of water. Cook in same skillet as sausage, stirring as you go until light and fluffy. Remove from heat and top with cheese. Cover until cheese has melted.
4. Assemble your biscuits! Cut each biscuit in half , top with one sausage patty and a large scoop of eggs. Spread apple butter on top half of bun.
5. Eat and enjoy!
Movies. I love them. Many a night will I find myself cuddled up enjoying a flick with the family. Because we love our cinema we are also big fans of Oscar night. A celebration of the movies. So we have our own little party night, with appetizers, ice cream and of course an Oscar Ballot showdown, complete with prizes. Guess what? This year I took home the gold! Seriously, I don’t remember the last time I won, so I was very pleased. A night with our very best friends, lots of good food, and a tribute to the movies, in other words a night filled with fun. I found this recipe over at The Hopeless Housewife, and although they certainly weren’t the prettiest appetizer, they sure were delicious!
- 4 large potatoes
- 2 Tbsp. Butter
- 2 cloves garlic, minced
- 1 (8 ounce) pkg. cream cheese
- 1 small container marinated artichoke hearts
- 1 1/2 cups frozen spinach, thawed
- 1/4 cup each sour cream and mayonnaise
- 1 cup grated parmesan cheese
- 1/4 tsp. cayenne pepper
- 1/4 tsp. salt
- 1 Tbsp. Olive oil
1. Scrub potatoes, place in oven for 50 minutes at 450 degrees. Let cool a bit, then scoop out centres. Reserve for another use.
2. Melt butter in saucepan and saute garlic. Add spinach and chopped artichoke hearts. Add cream cheese. Cook over medium-low heat until cream cheese has melted. Add sour cream, mayo and 1/2 cup of the parmesan cheese. Add salt and pepper. Stir to combine.
3. Heat oil in separate skillet. Fry potato skins until crisp. Place in a baking pan. Fill with spinach-artichoke mixture. Top with remaining 1/2 cup of parmesan cheese.
4. Bake for 20 minutes at 400 degrees.
5. Eat and enjoy!
Tip- Save a bit of the spinach mixture and place on top of scooped out potatoes, and voila, you will have lunch for the next day.
Chili Cheese Dogs. Not much gets better than that. Plus I was thinking ahead. We had chill cheese dogs, last week. Then I froze the extras to make a meal again a whole week later. This is what I call working the leftovers. Working them into a masterpiece. Because really, who wants to eat the same thing two days in a row. Not me. All about variety here. Unless it’s chocolate. I would eat that all day every day, if only it was as healthy as ….let’s say broccoli. Anyways, this was a fun little dinner. Kids were pleased. Mom was pleased. Plus, it came together quickly. Made it in the morning, popped it into the oven at night, best kind of cooking. I love an easy and relaxed dinner.
Recipe inspired by The Food Network
- 6 hot dog buns
- 6 hot dogs, chopped
- 2 cups grated marble cheese
- 1 bunch green onions, chopped
- 10 eggs
- 3 cups half-and-half
- 1 1/2 cups kosher salt
- 1/4 cup chopped fresh parsley
- 3 sun-dried tomatoes, chopped
- leftover chili, or canned chili, about 2 cups
- 1/2 cup sour cream
- sliced jalapeños
1. Grease a large casserole. Chop 3 of the hot dog buns and place in casserole dish. Top with 1 1/2 cups of the cheese, the hot dogs and green onions.
2. Place remaining 1/2 cup cheese in fridge for later. Chop remaining 3 buns. Place on top of onions.
3. Whisk together the eggs, cream, salt, parsley, and tomatoes. Pour on top of casserole. Place casserole in fridge for between 4-12 hours. Remove 1/2 hour before you are going to bake.
4. Sprinkle with remaining cheese. Bake for 1 hour at 325 degrees.
5. Remove from oven and let rest for 10 minutes before cutting. While your casserole is resting, heat chili in saucepan.
6. Place portion of casserole on each plate and top with chili, sour cream and jalapeños.
7. Eat and enjoy!
Alright, another quick bread. I love quick breads. They save the time of scooping individual portions into muffin cups. Although I will certainly spend the time to do that, I love my muffins too. A quick mix of the batter, spread into the pan and you have a delightful little snack, and a lovely aroma wafting through the house. I served this nut bread with a nice apple butter from the farmers market, and nothing could have been lovelier on a cold winter afternoon.
Recipe slightly adapted from Better Homes and Gardens New Cookbook
- 3 cups all-purpose flour
- 1 cup sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 beaten egg
- 1 2/3 cup milk
- 1/4 cup vegetable oil
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup chopped almonds
1. Mix together first 5 ingredients. In separate bowl combine egg, milk, and oil. Make a well in dry ingredients and stir in wet until moistened. Fold in nuts.
2. Grease 2 standard sized loaf pans. Divide batter equally between the two.
3. Bake for 50-60 minutes at 350 degrees. Use toothpick to ensure loaf has cooked through to the middle. Let cool. Slice.
4. Eat and enjoy!