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Archive for March, 2010

Sausage Bake

This recipe was passed on to me by my mother-in-law, J.  Thanks, J!  It is one of my husband’s favorites and one of us makes it often.  Enjoy this at breakfast, brunch or supper!  Since it already has the meat, bread, and cheese, I like to serve it with either a salad or fresh fruit as I have done in these photos.

The original recipe makes enough for a 9×13” baking dish.  For just the two of us, an 8” square dish is the perfect size and I have leftovers for breakfast.  Usually 1/2 pound of cooked sausage is enough, but this time I wanted it with a lot of flavor so I used a whole pound.

1/2 lb pork sausage, cooked, drained and blotted with paper towels

1 can crescent roll dough

1 1/4 cup shredded cheese of your choice (I usually use the pizza blend.)

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Cook the sausage over medium heat until it is no longer pink. Drain on paper towels and let it cool.  Preheat oven to 375 degrees.  Spray an 8” baking dish with non-stick spray.

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Take 1/2 of the dough and roll it into the bottom of the dish, completely covering it.

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Next, spread the cooked sausage over the dough and top with the shredded cheese.  Lay the other half of the dough over the cheese layer, leaving areas open to vent the steam while it cooks.

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Bake for 20 minutes or until the top dough is golden brown and the cheese is bubbly.  Serve hot and enjoy!

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If you wish to make the full recipe, just use 2 packages of crescent roll dough (1 package for the bottom crust and 1 package for the top), 1 lb cooked sausage and 2 cups shredded cheese in a 9×13 pan.

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Grape Salad

This makes a great side to brownies, cookies or a cake.  The sweet, creamy dressing works well with the grapes, especially if they are little tart.  The recipe calls for four pounds of grapes.  I really can’t tell you how much I used.  I bought one bag of green grapes and one bag of red and used almost all of both.

4 lbs grapes (I mix green and red.)

1 cup granulated sugar

8oz pkg cream cheese

8oz (1 cup) sour cream

1 tsp vanilla

1 cup brown sugar

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Wash and dry the grapes.  Mix together cream cheese and sugar until smooth.

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Add the sour cream and vanilla.  Mix to combine thoroughly.  Add the grapes and coat with the dressing.  Sprinkle the top with brown sugar.

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Sorry I have missed last week with my menu, but things were a little crazy around here.  Hopefully life will calm down and I can get back in my routine.  Here is my plan for this week:

Mon: Supper with C’s parents

Tues: Cheesy steak sandwiches with oven baked fries and fresh veggies

Wed: tomato soup and grilled cheese sandwiches

Thurs: leftover steak sandwiches, fries, and veggies

Fri: pizza

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Mayonnaise Rolls

I had grand plans for my Christmas Eve food contribution last December.  I had a recipe for bread machine rolls that I had been wanting to try for months and thought this would be the perfect time.  It would have been if I had put the bowl in the machine the right way.  The dough cycle ran for two hours and the timer sounded.  I happily went to remove the dough and finish the rolls, and what did my eyes see?  All of the ingredients in the bowl just like I left it.  It had not mixed at all.  So, it was time to improvise.  I needed rolls, and I needed them fast.  Mayo rolls to the rescue! 

This recipe was originally published in “Taste of Home” magazine several, several years ago.  The rolls are as delicious as the recipe is easy.

1 1/2 cups self rising flour

3/4 cup milk (I usually use 2%, but I had whole milk that day.)

3 tbsp sugar

1 1/2 tbsp mayonnaise

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Preheat oven to 375.  Spray a muffin pan with non-stick spray or use liners.  Stir all ingredients together until well combined.  Fill muffin cups 1/2 full.  Bake for 20 minutes or until lightly browned.

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