Family favorites
One of the things both Amanda and Robby love is when we have breakfast for dinner! We did that often when Jim was in Iraq and Afghanistan. I always knew the kids would go to bed with a full belly! I made this recipe for dinner and although Amanda is living away at college now, I know she would have enjoyed it as much as the rest of us. Robby had two helpings and I got a ” thanks for dinner Mom… that was great”. And Jim, well, he had three helpings! I think that says it all!
INGREDIENTS
1 pound hot sausage or your favorite sausage
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 eggs, beaten
1 cup of water
1/2 cup of milk (use what ever you have)
2 packages McCormick sausage gravy packets
6 slices of bread, cut into 1 inch cubes
2 tablespoons melted butter
DIRECTIONS
Preheat oven to 325 degrees. Cook sausage in a large skillet over medium high heat until brown, drain sausage and cover the bottom of an 11 x 8 prepared baking dish. Sprinkle both cheeses over the sausage. Beat eggs, water, milk and one packet of the gravy mix in a medium bowl. Whisk until well incorporated. Pour over the sausage and cheese. Spread all of your bread cubes over the egg mixture and drizzle with butter. Bake uncovered for 40 minutes. Take out of the oven and let cool 5-10 minutes. During the last 5 minutes of baking, mix the second packet of gravy mix according to package directions and serve on top of your sausage bake!
Enjoy,
I started making these last summer and they are so tasty and can be changed up millions of ways. We are purist when it comes to these hot dogs. We simply like to wrap the hot dog in bacon, grill and baste with our favorite BBQ sauce!
INGREDIENTS
Hot dogs (your favorite variety)
Bacon (don’t use thick cut)
BBQ sauce (we use Kraft Honey BBQ sauce)
Toothpicks
DIRECTIONS
Preheat grill. Wrap hot dogs with bacon spiraling the bacon all the way down the dog. Secure with toothpicks. Place on the grill and while grilling, baste with BBQ sauce! Remove toothpicks when cooked through.
VARIATIONS
Slice hot dog lengthwise, but not cutting all the way through. Add your favorite cheese slices into the pocket of the dog but not over filling. Wrap with bacon and cook as directed above. You can also add pickled jalapeños along with the cheese! Mix and match and make your own creation. Let me know what you made and how they turned out!
Enjoy,
These pretzels are so good! One bite and they became an instant family favorite! They are easy to make and great to give as a gift or bring to the office! You can add pecans or leave them out. You can also decorate with sprinkle’s or other decorations depending on the holiday. Because it’s August now I used cute little flower and bee decorations I found in the cake decorating aisle at my local store.
INGREDIENTS
18-20 large pretzel sticks (I like the UTZ brand)
1 package caramel bits
2 Tablespoons of water
1 package Ghirardelli melting chocolate
1 cup chopped pecans (optional)
DIRECTIONS
Prepare a sheet pan with a layer of parchment paper and lightly spray with non stick baking spray. (use a pan that will fit in your refrigerator). Melt the caramel bits with the 2 tablespoons of water in the microwave until fully melted (my microwave took about a minute and a half). Using one pretzel rod at a time, dip the pretzels about 3/4 of the way up the pretzel, do this for each pretzel rod.
If you are adding the chopped pecans place the pecans on a plate and as soon as you dip the pretzels in the caramel roll them in or sprinkle the pecans over each pretzel. Place pretzels on your prepared baking sheet until each pretzel is done. Place your baking sheet in the refrigerator to set up. This takes 30-40 minutes. When the caramel is set up, melt the melting chips according to package directions and dip each pretzel rod into the chocolate 3/4 of the way up the pretzel rod. Place back onto the baking sheet. Do this for each pretzel rod and if you are decorating with sprinkles or other decorations do this now while the chocolate is still “wet”. After you have finished all your pretzels place them back into the fridge for 30 minutes. I then like to store mine in the fridge in a Ziploc bag.
Enjoy!
These cookies are not your typical cookie. They are almost cake like or very similar to a muffin top! If you like banana bread you will LOVE these! Mr. MCYM is not a huge banana bread fan but he really loved these cookies. I loved them so much I ate one for breakfast the next day. But, I swear I was just doing research so that I can tell you that if you store them in an airtight container they will stay fresh… IF you have any left over! I also HAD to send them into the fire station with Mr. MCYM as I could have and might have eaten all the leftovers in one sitting if they stayed at the house! YUP! That good!
INGREDIENTS
1/2 cup unsalted butter at room temperature
1 cup of sugar
1 egg at room temperature
1 cup mashed banana (about 2 1/2 banana’s)
1 teaspoon baking soda
2 cups flour
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup pecans
1/2 cup mini chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until fluffy. In a bowl mix the mashed banana’s and the baking soda together and set aside for two minutes. (do not skip this step as this is what makes the cookies lift and rise!) Mix the banana mixture into the butter mixture. Mix together the flour , salt and spices. Mix with a whisk OR sift. Add the flour mixture to the butter mixture, a little at a time until combined. Fold in the pecans and mini chocolate chips until just mixed through. Drop by tablespoons onto prepared baking sheet and bake 11-13 minutes or until golden brown. Cool on a wire rack.
Enjoy,
You are going to love, love , love these little delicious bites! We devoured them! I was Robby’s hero! BIG score for me! I might add that these took me less than 15 minutes to make! Another big score!! I know you are going to thank me so, YOU’RE WELCOME!
INGREDIENTS
(8 ounce) refrigerated crescent roll dough
1 Tablespoon unsalted butter, melted
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon
Glaze
1 Tablespoon unsalted butter, melted
1/2 tablespoon milk
2/3 cup confectioners sugar
DIRECTIONS
Preheat oven to 375 degrees.
Spray mini muffin tin with non-stick cooking spray.
Remove dough from can and unroll, keeping the dough sheet together the best you can. The long side of the rectangle should be closest to you, using your fingers pinch the dough together. Flip dough to the other side and pinch together the same way. You can separate the dough into two sections if that is easier. Using a rolling pin roll the dough out making the dough about 1/2 inch thick. Spread the melted butter equally across the dough. In a small bowl mix together sugar and cinnamon. Spread the cinnamon mixture evenly across the dough onto the butter. Starting with the long side closest to you roll the dough into a log shape pinching the edges to seal. Cut the log into 16 equal pieces. Place one piece into each of the muffin cups with the spiral side facing up. Place in the oven and bake for 10-12 minutes until golden brown.
While the rolls are baking make the glaze by mixing all of the glaze ingredients together, I like to use the whisk to mix the glaze to break up any lumps you may have. When the rolls have been baked, remove them from the pan and drizzle with the glaze!
These are best eaten the same day and WARM!
Enjoy,
This recipe was found at www.deliciouslyyum.com
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