Sausage and Cheese Bread Roll

Submitted by Crystal Frost Schubert



Ingredients:
1 -- 1# loaf frozen bread dough, thawed
1 -- 1# breakfast sausage (Jimmy Dean Sage is our favorite)
8 to 10 oz. shredded cheese (we typically use cheddar, but anything is good)
2 eggs (raw, used as a binder for other ingredients)

Preparation/cook:
Roll dough into approx. 12" x 15" rectangle. Cook sausage. Mix cooked sausage, shredded cheese and eggs. Spread mixture on bread dough. Roll dough with mixture inside like a jelly roll and drop into a greased (Pam spray works also) bundt pan. Let rise in warm area until puffy (about 1 hour).

Egg setup is with platesetter (feet down) at about 375 dome temp. Place bundt pan on platesetter and cook until top is golden brown (usually about 35 to 45 minutes). Invert bundt pan onto cutting surface and then brush butter on all sides of bread roll. Slice and enjoy.

We quite often do the prep and assembly the night before and leave in the bundt pan in the fridge, covered with a wet towel to keep dough from drying.  The next morning take the bundt pan out of the fridge before starting the Egg.  By the time the Egg is ready and stabilized the dough has warmed up and risen some.

Steak and Eggs

Submitted by Michelle Breshears

Eggs
Steak
Salsa
Salt
Pepper

I chop up steak in small pieces season with salt pepper and garlic when the streak is almost done I add salsa and cook, make sure there is liquid still can add water if needed. Make over easy eggs and put the steak and salsa mix on top of the eggs.

This is my dhs favorite breakfast

Crock Pot Breakfast Casserole

Submitted by Shanna Behrens

1 32 oz. pkg of frozen hashbrowns,
2 cups shredded cheddar cheese,
1 pkg. bacon,
6 eggs,
1 can cream of potato soup,

Extra options: ham, green onions

Cook up the bacon and dice it. Whisk eggs. Combine everything and dump it in your crockpot before you go to bed. Cook on low for 8-9 hours for a breakfast feast in the morning.

I make this sometimes for hubby to take to work and never have any leftover and everybody loves it.

Baked Chicken Fajitas

Submitted by Erin Crossfield Morton

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. Garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Pork and Cabbage Pie

A real man pleaser!

Submitted by Rob Christine

Mix and chill in refrigerator:
3/4cup flour
4tbl butter
1/4cup sour cream
(I double everything, and add cream cheese and a pinch of baking soda--should be rather sticky, easiest to finish mixing with hands to avoid over-mixing)

Brown 1 1/4 lbs pork chunks
cook 1 medium (diced) onion in drippings

In large dish/pan/pot
1 chopped head of cabbage (I use two)
2 tbl salad oil (I use none)
1 tbl sugar (I use less, and brown)
1 1/4 cup water (more or less, just don't let it run dry)
1 1.2 tsp salt ( I add soy sauce and salt)
3 tbl cider vinegar ( I add 4)
1/8 tsp pepper (I add 1 tbl pepper)
1/4 dry mustard ( at least 1 tbl dry mustard)
1 slightly beaten egg (I think this is actually for the top, but I add 2 eggs to my mix to thicken the whole thing)

( I also add-- 2 tbl caraway seed, 2 tbl cumin seed, 1 tsp thyme, pinch of anise seed)

Heat till boiling, reduce to low, cover, and simmer on hour or till tender (it should seem completely done at this point)
Remove cover, cook until juices evaporate ( not really necessary unless you've used too much water)
Stir in 1/4 tsp caraway seeds (really? is that all? Guess I like my caraway!)
Spoon into casserole dish, cover with pastry (brush with egg--the whole egg)
cook 425 degree oven, 30-45 min.

Spaghetti Squash

Submitted by Misty Devine

I tried it for the first time a few weeks ago. Here's what I did:

Cut length wise and remove seeds, drizzle with olive oil and salt and pepper to taste (need more than you think), put cut side down on baking sheet (I used foil) and bake 350 degrees for 30 mins or until fork tender. Then take a fork not length wise (if that makes sense) and shred it. It will come out stringy. I tossed it with meat and spaghetti sauce!!! YUMMY!

Baked Pork Tenderloin

Submitted by Sally Petermann


Pork tenderloin
Potatos
Carrots
Celery
Onion
Chicken Stock

Place chicken stock in bottom of pan and place tenderloin in. Add in cut up potatos, carrots, onions and celery. Then add in all the spices you want -- I usually use thyme, rosemary, majorim, parsley, salt, and pepper...spice to taste and then cover it up and let it bake for a few hours I'm guessing probably on 375 -- until the tenderloin is done and the veggies are soft.