Homemade Breakfast Sausage

1 lb. ground pork, minimally processed and additive free
1 tsp. sugar OR
1 1/2 T. real maple syrup, OR PANCAKE SYRUP
1/2 tsp. salt
1/8 tsp. black pepper
1/8 tsp. thyme
1/8 tsp. sage
dash paprika

Mix well with spoon or hands and form into patties and fry, or brown and crumble.

Sausage Stuffing

This is by far my most requested Thanksgiving recipe. The smell of the bread alone is reason enough to go the extra mile and make it from scratch. If you are not an "herby" person, you can half the amount of thyme and sage. The sausage just makes it special. Nobody passes this stuffing up. EVER.

Homemade stuffing bread (1 loaf makes one 9x13 casserole):

1 c. warm water
3 c. flour
1 T. sugar
1/2 T. salt
1/2 tsp. thyme
1/2 tsp. sage
1/4 tsp. onion powder
1/4 tsp black pepper
2 1/4 tsp. (or 1 package) instant dry yeast
2 T. butter, cut into 4 pieces

I use my bread machine, and add these ingredients in order. If you don't have a bread machine, mix ingredients in a mixer, knead, and place in greased bowl. Cover lightly and let rise until double. Punch down, knead, and shape into loaf. Place in greased bread pan and let rise again until double. Bake at 375, 35-40 minutes. Allow to cool, wrap, refrigerate or freeze.

Stuffing:
1 1/2 c. chopped celery
3/4 c. chopped green onions (yellow onions work, too)
3/4 c. butter
1/2 tsp. salt
1 loaf stuffing bread, cut into cubes (easiest when cold)
1 lb. MSG-free chicken sausage (Adelle's Chicken Apple, Isierno's Chicken Breakfast sausage are great) OR one recipe BREAKFAST SAUSAGE (which is the best IMO)
1 c. chicken or turkey broth

If using breakfast-type sausage, cook and brown. Cut into small pieces. If using cured links (like Adelle's), simply dice into small pieces.

In skillet, cook and stir celery and onion in butter until tender, not wilted. Remove from heat. Place bread and sausage in a large mixing bowl. Gently mix in celery mixture.

Butter 9x13 baking dish. Add stuffing mixture. Evenly pour chicken or turkey broth over all. Cover with foil and bake at 350 for 30 minutes.

*If you wish to use regular bread, just stir thyme, sage, onion powder, and pepper into celery mixture and toss with cubed bread.

Hot Cocoa- Family Style

 This is the entertainment version of HOT COCOA- SINGLE. We had outdoor family portraits today... 40 degrees. 22 with wind chill. I made this with ENCHILADAS WITH RED SAUCE. Warmed us right up. Not sure how the portraits will turn out, but I was silly to worry about my hair. Ah, windy Wyoming.

2 c. sugar
3/4 c. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk
2 tsp. vanilla

In pot, blend sugar, cocoa, and salt. Slowly mix in water and milk over HI heat. Bring just to boil, stirring constantly, and remove from heat. Add vanilla.

Green Smoothies

I know... What? But these satisfying smoothies have a special place in my heart, and my blender. My sister turned me on to them, and I ended up putting them in one of my novels. Intrigued? There is a snippet to the right. Maybe someday you will get to read the book. Until then, energize yourself for the day.

Peanut Butter Banana Green Smoothie

1/2 c. oatmeal (I use our 6-grain rolled cereal)
3 dashes salt
1 tsp. ground flax seed
2 bananas (may be frozen)
2 tsp. peanut butter
1 peach, fresh, frozen, or canned (I use my home canned, with some of the juice)
2 handfuls fresh spinach
1 c. ice
3 t. sugar, or a big squeeze of agave nectar
1 dash vanilla

Blend for 1 minute.

Berry Green Smoothie

1/2 c. oatmeal
3 dashes salt
1 tsp. ground flax seed
1-2 c. frozen berries or mixed fruit
1 peach, fresh, frozen, or canned (I use my home canned, with some of the juice)
1 banana
1/4-1/2 tsp. ginger
2 handfuls fresh spinach
1 c. ice
3 t. sugar, or a big squeeze of agave nectar
1 dash vanilla

I usually add 2 tsp. of peanut butter to this as well. I make these so much now I no longer measure, and make all kinds of combinations, but these two started it all. I promise you cannot taste the spinach. Now my husband and kids are hooked. Drink and feel better!

Huevos Rancheros (Ranch Eggs)

I have loved these ever since I was a little girl. I'm not sure how old I was, but we went to a Mexican restaurant and I ordered these. I remember the Hispanic waiter looking proudly at me. I was always up for something new.

1 can refried beans
3 T. mild salsa
1/4 tsp. onion powder
1/4 tsp. salt
pinch sugar
4 eggs
4 tostada shells, or tostada-size tortillas
1/2 c. shredded cheddar cheese
salsa
sour cream

If using soft, tostada-size tortillas, fry tortillas in a little oil until crisp. Set aside. In saute pan, gently mix beans, salsa, onion powder, salt, and sugar, over med-hi heat. Add a little water if thick. Make 4 "spaces" in the beans with a spoon, and break an egg in each hole. Sprinkle each egg with cheese. Cover and turn down heat to med-lo. Cook until eggs are done as desired (soft, medium, hard). With large spoon or spatula, lift section of beans and egg and slide onto tostada shell. Top with salsa and sour cream, if desired, and serve with fresh fruit.

Savory Sweet Potato Pancakes with Bacon & Apples

I had these at Elmer's restaurant a few years back and had to duplicate them first chance I got. Trust me with the sour cream and applesauce. *Sigh*

2 c. mashed potatoes
2 c. cooked yams or sweet potatoes, mashed
4 eggs
4 strips bacon, cooked and crumbled
2 T. chopped onion, green onion
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Mix all ingredients thoroughly. Drop pancake mixture onto very hot, oiled griddle or pan. Flip when golden brown on one side. Cook until golden brown and crisp on the edges. Serve with a dollop of sour cream and applesauce.

Cranberry Orange Scones

One of the best investments I ever made was buying a breakfast cookbook called Beyond Oatmeal for my daughter for Christmas last year. I beg her to make me these tender, melt-in-your-mouth, lick your fingertips scones. She does.

2 c. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. butter
1/2 c. dried cranberries
1 tsp. orange zest
1 egg yolk. beaten
1 c. sour cream

In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and vanilla. Cut in butter until mixture is crumbly. Add cranberries and orange peel, tossing to coat. Gently make a depression in the center; set aside.

In small mixing bowl, combine egg yolk and sour cream. Do not overmix. Pour into depression in dry mixture. Using a slicing motion with a fork, stir all until combined (mixture may seem dry). Turn dough onto lightly floured surface. Knead dough 10 - 12 times until smooth. Pat and roll dough into a 7" circle, leaving center of circle thicker. Cut into 12 wedges. Arrange wedges, 1" apart. on cookie sheet. Bake at 400° for 10-12 minutes, or until golden brown. Cool for 10 minutes.

Orange Glaze

1 c. powdered sugar
1 T. orange juice
1/4 tsp. vanilla

In small mixing bowl, whisk together powdered sugar, orange juice, and vanilla. Add more orange juice, 1 tsp. at a time, until desired consistency is reached. Drizzle over warm scones and serve.

Individual Omelet

This is a great way for everyone to get what they want. Order up!

2 eggs
1 T. cold water
1/4 tsp. salt
dash pepper, as desired

Add any of the following:

2 T. cheese (cheddar, jack, swiss, etc.)
1 T. chopped onion, green onion
1-2 T. diced tomato, green pepper, mushrooms, crumbled bacon, anything you want!
1/4 tsp. salt
dash pepper, as desired

Whisk eggs, water, salt and pepper until frothy. Heat a medium non-stick fry pan to med-hi. Drizzle a tsp. of oil on hot pan. Slowly pour eggs into pan and quickly sprinkle desired toppings. Cover pan with same-size lid. Allow to cook one minute. Using a spatula, gently fold omelet in half. Replace lid and turn down heat to low. Allow omelet to cook 1-2 more minutes, until omelet is firm when pan is shaken and omelet is puffy. Slide onto plate and serve with salsa.

For a crowd, whisk 2 eggs and 1 T. water per person in mixing bowl, and have a variety of toppings for personalizing omelet. I have two pans going, and a heating element on HI, and one on LO, rotating pans as needed.

Hot Cocoa- Single

This is easier than you think. And the taste...ohhhhh. Mixes can't duplicate this. My daughter's friend, Laura, called it, "Amazing."

2 T. sugar
1 T. cocoa powder
1 dash salt
1 c. boiling water
1/8 tsp. vanilla
milk

* dash cinnamon, for sweet zing, OR
* dash Chinese 5 spice, for mellow warmth, OR
* dash chipotle powder, for pick-me-up heat (and great for colds, too)

Place sugar, cocoa, salt, and *optional spices, if desired, in mug. Add boiling water and stir until smooth. Add vanilla, and milk, if desired.

Fry Bread

My Mom would make this for Family Night treat, or really, whenever the mood struck. We would just eat them as they came out of the fry pan. I love them dripping with butter and honey. Lip-smacking. Have a napkin.

4 c. flour

4 tsp. baking powder

1 tsp. salt

1 3/4 c. milk or water

Mix dry ingredients and add liquid to make soft dough. Knead until smooth by hand or in mixer with dough hook. Place in bowl, cover with plastic wrap, and let sit 30 minutes. Heat fry pan, or wok with 1/4" oil. Test with small pinch of dough. Oil is hot enough if dough immediately starts to sizzle and puff. Take a golf ball size portion of dough and flatten with your fingers in a pinching motion, to about 3-4 " in diameter. Gently place in oil and fry until golden, turning once. Remove to paper towels. Serve with butter, honey, jam, cinnamon sugar, or powdered sugar.

Baking Powder Biscuits

My Aunt Barb handed me this recipe. I make these over rolls because 1. I never seem to plan ahead enough for yeast breads, and 2. They are SO good and filling and tender and tasty, and...well, you get the idea.

5 c. flour
3 T. + 1 tsp. baking powder
2 tsp. salt
2 T. sugar
10 T. butter
1 egg
1 1/2 c. milk or water

Heat oven to 350°. Mix flour, baking powder, salt, and sugar. Cut in butter with pastry cutter. Measure out liquid and beat one egg in to the measuring cup with fork or small whisk. Stir into dry ingredients using a large spoon and a slicing motion until moist, with a few lumps. Knead slightly, but do not over mix. Break off enough dough to form a 2" ball of dough. Pat to 1/2" thick and place on cookie sheet. May also roll out all dough and cut with a biscuit cutter or over-turned glass. Bake for 15-20 minutes, until pale golden. Makes about 15 biscuits.

Home-Made Tortillas

These are so much better than packaged. They are extra work, but if I have the time, it is worth it. They are soft and thick, and the perfect warm wrap for your taco filling. Delicioso.

3c. flour
1 tsp. salt
1/2 tsp. baking powder
1 c. water
1/3 c. oil

Mix flour, salt, and baking powder in a large mixing bowl. Make a well in the middle of flour and add water and oil. With clean hands, mix and knead until well blended. Form dough into apricot-sized balls, cover with plastic wrap in bowl, and let sit for 10 minutes. Heat fry pan or griddle to MED HI.
Roll each ball of dough out on clean counter sprinkled with flour. Roll in a very thin circle and place immediately on hot, ungreased pan. Cook about 30-40 seconds on each side. Makes about 10-14 tortillas.

Quick Cornbread

This cornbread is fast, moist, and as good as a side to chili and stew as it is under strawberries and whipped cream for shortcake. Often, I will take a good, basic recipe, and branch it out. This is an offshoot of CHOCOLATE MAGIC CAKE. Serve with butter and honey, if you think it needs it!

2 c. flour
1 1/2 c. cornmeal
1 1/4 c. sugar
2 tsp. baking soda
1 tsp. salt
3/4 c. oil, OR
1/2 c. oil + 1/4 c. applesauce
2 c. water
1 T. vinegar
1 egg

In large bowl, blend flour, cornmeal, sugar, baking soda, and salt. Add oil, applesauce, water, vinegar, and egg. Mix well. Pour in greased 9 x 13 pan. Bake at 350° for 34-40 minutes, until toothpick inserted in center comes out clean.

German Pancake

Laurel (Banner) Orr was my best friend in high school. I practically lived at her house on the weekends and in the summer. This recipe always reminds me of her mom's big country kitchen and the messes we would make. Oh my gosh, we were silly.

1/4 c. butter
9 eggs
1 1/2 c. milk
1 1/2 c. flour
3 tsp. sugar
1/4 tsp. salt
1 lemon, juiced
4 T. powdered sugar

In 9 x 13 baking dish, melt butter. Beat milk, eggs, flour, sugar, and salt together with whisk, mixer, or in blender. Pour batter into dish. Bake in 475° oven for 18 minutes, or until pancake is firm in center. Pancake will puff. Remove from oven. Sprinkle with juice of lemon. Tap powdered sugar through a sifter or sieve and sprinkle liberally over pancake. Serve with maple SYRUP. Serves 8. Cinnamon Sugar may be substituted for powdered sugar.

Fluffy Pancakes

This recipe is from my mother-in-law, Virginia Jensen. They are a standard at our house for breakfast or dinner. Add 1/2 c. berries, applesauce, yogurt, or oatmeal for variety, but I love them best with half wheat flour, just like she makes. Yummy goodness in the morning.

2 c. milk
2 T. vinegar
2 T. oil
1 egg
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2 c. flour, all white, or 1/2 wheat

Measure milk and add vinegar. Let sit to thicken. Meanwhile, mix oil, egg, sugar, salt, and baking soda in a mixing bowl. Mix in milk. Add flour and baking powder. Mix until smooth. Add a little water if too thick. Let sit while pan or griddle is heating up. Pour about 1/3 cup batter per pancake onto hot, oiled surface. Turn with spatula when edges are light golden. Serve with butter and SYRUP.

Pancake Syrup

My dad has been making this syrup since I can remember. It is the next best thing to real maple syrup. Actually, to make expensive maple syrup stretch farther, I combine the two. Sweet and flavorful.

1 c. brown sugar
1 c. sugar
1 c. water
1/2 tsp. vanilla
1 dash salt

In saucepan, bring sugars and water to boil. Boil for 1 minute, until sugar is completely dissolved. Remove from heat and stir in vanilla and salt. Serve warm, or refrigerate. Keep refrigerated between uses. Makes 2 cups.

Sour Cream Pancakes

These thin, light pancakes are my brother-in-law's secret recipe. Ssshhhhhhhh. They are delectable!

2c. milk
1 egg
2 T. oil
2 T. water
1 T. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. sour cream
2 c. flour, OR
1 1/2 c. flour plus 1/2 c. cornmeal

Whisk together milk, oil, egg, sugar, baking soda, baking powder, and salt until frothy. Mix in flour, then sour cream, thoroughly. Batter should be fairly thin. Heat pan or griddle. Pour about 1/4 cup batter per pancake on hot, oiled surface. Turn when edges firm up. Pancakes will be very light when done.