That might not be an interesting way to start today, but, if you live in the Pacific Northwest, you might be excited especially, in Spokane Washington. This means finally the weather is looking better. It means the days are getting longer and it is raining right now, not snowing or in the single digits temperatures. In other words the ground hog that forecasted the weather is partially right. Oh well, at least we can start thinking about planting and getting ready for the fantastic weather coming up. No, is doesn’t mean that I will break out the barbeque or start wearing shorts, (not a good sight), but making plans. It seems that Spring makes you get a renewed feeling of, (basically), YES. I am planning on putting up a wind break this year. It won’t help until next year, but at least it will stop the tunnel of wind that blows through to my backyard and the fences we put up for our yard. It seem the tunnel created by some tall houses in our back yard, makes the wind blow a lot faster than normal and it keeps knocking my fence down at it’s weakest point and I have to keep putting my fence up, since the person, (I use that term loosely), put our fence up last year, in his group of customers we were last of the group, (he quit the fence business after ours), so you can see why he didn’t care. He did a terrible job, I threatened to stop my last few payments, but he hasn’t asked for them. I think that he realized he did a very bad job of putting my fence up, I noticed the other fences he did are not having the problems that I am experiencing. So to counteract his poor job, I have to plant these really fast growing and tall “Lombardy” Poplar trees to break the tunnel of wind. I am going to explain what the tunnel has done. It blows so fast, it picked up my old gas barbeque and moved it about 5 feet and toppling it over onto the lawn. It also pick up my patio table which was on it side next to the barbeque and moved it about 10 feet along with all of the chairs. So you can see why I am taking such drastic measures. The trees will look good and serve a much needed “other” purpose. I know that my neighbors won’t like the rustling of branches and the leaves, but what other option do I have. Maybe if I purchased a big plastic bio-dome that would cover my entire house and yard. But, the wind would probably move it 10 feet on the first blast, which is ten feet of it lying in the street in front of me. That isn’t a nice picture, (I guess the bio-dome theory is out), sometimes I miss our old house that had a bunch of hardwood trees surrounding it. You would hear the wind sometimes, but not like this. Well since it is raining and the weather is sort of “wet”, I think it is time for some new recipes. Nothing I like more than brunches, I think they make it an easier day. Just think you sleep in late and eat a late breakfast instead of lunch and you don’t have to cook a third meal, you just eat a ton of BRUNCH!!!
Sausage Gravy:
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Yields: 4 servings
"This is my version of sausage gravy...the best! Pour over hot biscuits. Very fattening and good! Follow these directions and you won't be disappointed!"
INGREDIENTS:
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
Salt and pepper to taste
DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season it with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Blueberry Sauce
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Yields: 8 servings
"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."
INGREDIENTS:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
DIRECTIONS:
1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin the sauce with water if it is too thick for your liking.
Cook Time: 10 Minutes
Ready In: 15 Minutes
Yields: 8 servings
"Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well."
INGREDIENTS:
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
DIRECTIONS:
1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin the sauce with water if it is too thick for your liking.
Mom’s Good Cinnamon Rolls
Prep Time: 1 Hour 30 Minutes
Cook Time: 30 Minutes
Ready In: 2 Hours
Yields: 12 servings
"Easy to make yeasted cinnamon rolls that are tied into bow shapes and baked in a pan."
INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 30 minutes, until golden.
Cook Time: 30 Minutes
Ready In: 2 Hours
Yields: 12 servings
"Easy to make yeasted cinnamon rolls that are tied into bow shapes and baked in a pan."
INGREDIENTS:
2 (.25 ounce) packages active dry yeast
1/3 cup white sugar
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon salt
6 1/2 cups all-purpose flour, divided
2 eggs
1/3 cup vegetable oil
1/2 cup white sugar
2 teaspoons ground cinnamon
DIRECTIONS:
1. In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 30 minutes, until golden.
Zippy Egg Casserole
Prep Time: 15 Minutes
Ready In: 9 Hours 45 Minutes
Yields: 12 servings
"This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church
INGREDIENTS:
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Then, layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
4. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let it sit for 20 minutes before serving.
Ready In: 9 Hours 45 Minutes
Yields: 12 servings
"This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church
INGREDIENTS:
1 pound pork sausage
1 (5.5 ounce) package seasoned croutons
1 1/2 cups shredded Cheddar cheese
1 cup shredded Swiss cheese
1 cup shredded pepperjack cheese
8 eggs
1 pint half-and-half cream
1 1/2 cups milk
1 1/2 teaspoons dry mustard
1 tablespoon minced onion
salt and pepper to taste
DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. In a lightly greased 9x13 inch baking dish, arrange the croutons in a single layer. Then, layer with Cheddar cheese, Swiss cheese, and pepperjack cheese. Top with the cooked sausage.
3. In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt, and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
4. The next morning, bake in an oven preheated to 350 degrees F (175 degrees C) for 45 to 60 minutes. Let it sit for 20 minutes before serving.
Almond French Toast
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 6 servings
"Toasted almonds make a delectable coating for tasty French toast!"
INGREDIENTS:
1 cup slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Cook Time: 20 Minutes
Ready In: 1 Hour 50 Minutes
Yields: 6 servings
"Toasted almonds make a delectable coating for tasty French toast!"
INGREDIENTS:
1 cup slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting (optional)
DIRECTIONS:
1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons canola oil
3 tablespoons butter
confectioners' sugar for dusting (optional)
DIRECTIONS:
1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,
Sausage and Sassy Scrambled Eggs
Yields: 7 servings
"Wake up to a hearty breakfast of spicy scrambled eggs and delicious turkey breakfast sausage links!"
INGREDIENTS:
1 (1.48 pound) package turkey breakfast sausage Links
2 tablespoons butter or margarine
10 large eggs
1/4 cup 2% low-fat milk
1/2 cup finely diced red bell pepper
1/2 cup thinly sliced green onions
3/4 teaspoon salt
3/4 teaspoon hot pepper sauce
1/2 cup shredded Cheddar cheese
DIRECTIONS:
1. Cook sausages according to package directions. Meanwhile, melt butter in a large deep skillet over medium-high heat. In a medium bowl, beat together eggs, milk, bell pepper, green onions, salt and pepper sauce. Pour into skillet. Cook, stirring occasionally, until eggs are set, 5 to 6 minutes; sprinkle with cheese and serve with sausages.
"Wake up to a hearty breakfast of spicy scrambled eggs and delicious turkey breakfast sausage links!"
INGREDIENTS:
1 (1.48 pound) package turkey breakfast sausage Links
2 tablespoons butter or margarine
10 large eggs
1/4 cup 2% low-fat milk
1/2 cup finely diced red bell pepper
1/2 cup thinly sliced green onions
3/4 teaspoon salt
3/4 teaspoon hot pepper sauce
1/2 cup shredded Cheddar cheese
DIRECTIONS:
1. Cook sausages according to package directions. Meanwhile, melt butter in a large deep skillet over medium-high heat. In a medium bowl, beat together eggs, milk, bell pepper, green onions, salt and pepper sauce. Pour into skillet. Cook, stirring occasionally, until eggs are set, 5 to 6 minutes; sprinkle with cheese and serve with sausages.
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