Christmas Breakfast Casserole

8 slices bread
2 c. shredded co-jack cheese
1 1/2 lb. link sausage
6 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 can cream of chicken soup
1/2 c. milk
1/2 tsp. salt

Brown sausage and cut into pieces. Cube bread and place in buttered 9 x 13" dish. Top with sausage and cheese. Beat eggs, combine with 2 1/4 cup milk and mustard. Pour over the top. Let stand overnight. Next day dilute soup with 1/2 cup milk. Pour over top and bake at 300 for 1 1/2 hours. Let stand 15 minutes before serving.

COOKIE BLOG

I've started a cookie/baked goods blog. Don't worry, I'll keep all my other recipes stored here :)

Cran-Raspberry Jalapeño Jam

I made this for Christmas one year as gifts, but it's great anytime of year. Delicious served over a block of cream cheese with crackers for an appetizer, or as a glaze for grilled chicken or pork.

1/2 pt. fresh raspberries
1/2 lb. fresh cranberries
4 jalapeño peppers, seeded
5 cups sugar
1/4 c. lemon juice
1/2 c. cider vinegar
1/2 c. white vinegar
1 pkg. liquid pectin

Process berries and jalapeños until finely chopped but not pureed. Combine all ingredients except pectin in a large saucepan and bring to a full boil; boil for 5 minutes stirring frequently. Add pectin, boil 1 minute more. Ladle into 6 - 8 oz. jars and process for 10 minutes.

Oven-Barbecued Pork Chops

I got this recipe from eatingwell.com. It's quick, easy, uses very few ingredients, and my entire family loves it!

Ingredients

• 1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 teaspoons canola oil, divided
• 1 medium onion, diced
• 1 clove garlic, minced
• 1/3 cup orange juice
• 1/2 cup barbecue sauce
  

Preparation

1. Preheat oven to 400°F.
2. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.
4. Transfer the pan to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.

Greek Omelet with Feta Cheese

I had an omelet similar to this at the West Egg Cafe in Chicago. It was so flavorful, and simple! I copied this recipe from alanskitchen.com.

2 c. fresh spinach leaves, cut into thin strips
1/4 - c chopped red onions
1 - tsp. minced garlic
1/4 - cup chopped tomatoes
4 - eggs
1/4 - cup water
1/2 - cup Crumbled Feta Cheese, divided

Directions

Spray small nonstick skillet with cooking spray.

1. Add spinach, onions and garlic; cook on medium heat 4 min. or until onions are tender, stirring frequently.
2. Stir in tomatoes.
3. Beat eggs and water with wire whisk until well blended.
4. Pour evenly over spinach mixture; tilt skillet to evenly distribute eggs. As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath.
5. When eggs are almost set, sprinkle evenly with 1/4 cup of the cheese.
6. Cook an additional 1 to 2 min. or until eggs are set.
7. Slip spatula underneath, tip skillet to loosen and gently fold omelet in half.
8. Sprinkle with remaining cheese.
9. Remove from heat; let stand 2 min. to allow cheese to melt slightly. Cut in half to serve.

Whipped Cream Buttercream Icing (like Elite)

Part One

Beat til very creamy and fluffy, about 5 to 8 min., occasionally scraping sides of the bowl.

1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco (omit 1/2 cup for crusting)

Part Two

Mix together:

3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another 2 Tbsp. if you want a crusting frosting)

Add and immediately mix on high speed:

1/2 cup (less 2 TBsp.) BOILING water (has to be boiling to melt salt and sugar)

When mixture is beginning to get stiff, add:

1 TBsp. or less of flavoring of your choice (clear colored, like vanilla)

Keep on beating until mixture gets very stiff and stands in peaks, about 8 minutes.

Add part one and part two together and mix well, about 8 minutes, occasionally scraping sides of the bowl to make sure all is blended.

Using a rubber spatula, down beat a little bit to remove some of the air bubbles caused by the high beating. Will be very light and creamy. Cover.

Do NOT refrigerate.

IronCupcake:Earth Entry - Fiery Hot Cinnamon Cupcakes

Somebody call 9-1-1...

This cupcake IS ON FIRE!

I've been a little cookie/cupcake/sugar-art obsessed lately - and I've stumbled upon so many awesome websites and blogs that have been inspirational, not to mention jam-packed with splendid ideas.

One blog that really caught my attention is the IronCupcake:Earth Challenge. I've decided to put my baking skills to work and enter the contest this month ~ First of all and MOST IMPORTANTLY...here are the prizes that are up for grabs...

• The Demy™ by Key Ingredient (A digital recipe reader - GENIUS!!) i.want.this.so.badly
• Hello, Cupcake by Karen Tack & Alan Richardson (The ULTIMATE cupcake decorating cookbook) i.really.want.this.too
• Bella Cupcake Couture (the CHIC-EST cupcake wrappers on the planet!) oh.the.possibilities
• Cupcake Stackers by Gourmac (Stack cupcakes into ANY fun formation) move.over.legos
• The Cake Mix Doctor Returns! by Anne Byrne (an AWESOME cake baking cookbook for any type of cake) for.those.messy.cake.mess-ups

The Challenge?: Choose a song and develop a cupcake around the title.

*****************************************************

The Song I Chose: "Fire Burning" by Sean Kingston

The Cupcake I Developed: Fiery Hot Cinnamon Cupcakes

This song has been played just about nonstop at our house since my kids first heard it on the radio, oh...about 4 months ago. It's catchy, you can't help but shake what your mama gave you just a little (can you hear it? i hope so!)

The cupcake is a basic white cake infused with a top secret "HOT" ingredient and cinnamon imperials...and topped with a cinnamon flavored buttercream frosting in the shape of a flame, as well as coordinating sugar sprinkles. The flavor is reminiscent to one of my favorite candies - hot cinnamon bears (or lips at Valentine's Day).

This is the first time I've ever "made up" a recipe...so far so good.

I had so much fun creating this cupcake, and also competing against some other incredibly talented bakers. Plus, I've learned a lot more about the features Flickr has to offer (tylenol please).

You know what else? If you think my cupcake is worthy, you can VOTE FOR MY ENTRY @ http://www.ironcupcakemilwaukee.com between Oct. 30 @ 8 p.m. and Nov. 5 @ 12 noon. Mine is the very last one, it goes in ABC order by blog name. I'd appreciate it so much - THANKS!!

Created with Admarket's flickrSLiDR.