Sausage Roll

Yum! This is a great appetizer or fun meal to make. I have no idea where my mom got the recipe, but it's simple and delicious!

Sausage Roll

1 loaf of bread dough- I use bread machine box mix, Krusteaz brand, Italian Herb or Sourdough

1 lb of ground pork sausage

2 cups shredded mozzarella or italian cheeses

Marinara sauce (for dipping)

1.Prepare bread dough, if using a bread machine mix, I follow the traditional bread instructions instead of putting it in a bread machine.

2.When dough is close to done rising, go ahead and brown the ground pork sausage in a large skillet over medium high heat until cooked, drain grease.

3. Preheat oven to 400 degrees. Roll out prepared bread dough into a large oval

4. Sprinkle 1 c. of the shredded cheese onto the rolled out bread dough

5. Spread out the browned ground pork on top of the cheese, and sprinkle the remaining cup of cheese on top of the pork. Layer: cheese, pork, cheese.

6. Begin to roll the dough (like cinnamon rolls or a jelly roll), tucking/folding in the ends so the filling is all enclosed

7. Bake @ 400 degrees for 25-30 minutes or until top is golden brown. Let cool 5-10 minutes before cutting/slicing (I recommend cutting with a bread knife if you have one). Serve with marinara sauce to dip. If making a meal out of it, serve with salad.

Strawberry Baked French Toast

This is a recipe I've made a few times for my MOPS brunch. The recipe is from Sherri, one of the ladies who was in my MOPS group. This recipe is really easy and I love that you can prep it the night before. It's also great with fresh or frozen mixed berries or blueberries too....oh I bet PEACHES would be yummy too...

1 loaf of French Bread, cut into 1 inch slices
3 Eggs
3 Tablespoons Sugar
1 Teaspoon Vanilla
2 1/4 Cups of Milk

Struesel Topping:
1/2 Cup Flour
6 Tablespoons Brown Sugar
1/2 Tablespoon Cinnamon
1/4 Melted Butter

1-2 cups of Fresh or Frozen Berries of your choice (defrost berries if frozen)


-Spray 9"x13" pan with cooking spray
-Place bread in pan.
-Combine Eggs, Sugar, Vanilla and Milk in a bowl and pour over bread. Make sure all the bread slices get coated with the milk mixture.
-Cover and refrigerate at least an hour, up to one or two nights prior to baking.

Preheat oven to 375 degrees.

-Place berries on top of bread.
-Combine Flour, Brown Sugar, and Cinnamon in a bowl and stir in butter to make the crumb/struesel topping. (I've prepped this the night before and refridgerated it...it's nice and crumbly in the morning).
-Sprinkle topping on bread.
-Bake uncovered for approximately 45 minutes.

Tortellini and Sausage Soup & Focaccia Bread

I love my Betty Crocker Cookbook. Growing up, my sisters and I loved making favorite recipes from my mom's Betty Crocker Cookbook. My mom's was very worn, beat up, and I think even made it through a fire. It was very well loved to say the least :) So when we each got married, my mom gave each of us our own new Betty Crocker Cookbook. It's such a must have in my kitchen. It is so informative and helpful with the pictures, great recipes, and great instructions! I know it's helped me become a better cook.

So what do you know, this meal is straight from Betty Crocker. :) Leah has an additional older edition Betty Crocker Cookbook that has the Tortellini & Sausage Soup, so I had to ask her for the recipe when she made it over Christmas - it's so good!

Tortellini & Sausage Soup:

(Betty Crocker)

1 lb bulk Italian Sausage

1 medium onion, chopped (1/2 c.)

3 c. water

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Basil

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Oregano

2 medium carrots, chopped (1 cup)

1 medium zucchini or yellow squash, sliced

2 cans (10.75 oz) condensed tomato soup

8 oz. uncooked dried or 2 cups frozen tortellini

grated parmesan cheese (to top)

1.Cook and stir sausage, onion, and chopped carrots in 4 quart pot until sausage is browned, drain.

2. Stir in remaining ingredients, but cheese.

3. Heat to boiling; reduce heat

4. Cover and simmer 20 minutes or until vegetables and tortellini are tender.

5. Serve with cheese and Focaccia bread (recipe below)

Focaccia Bread

(Betty Crocker)

Makes 2 Breads

2 1/2-3 cups flour

2 Tablespoons chopped fresh or 1 Tablespoon dried rosemary leaves, crumbled

1 Tablespoon sugar

1 teaspoon salt

1 package regular or quick active dry yeast (2 1/4 teaspoons)

3 tablespoons olive oil or vegetable oil

1 cup very warm water (120-130 degrees)

2 tablespoons olive oil or vegetable oil

1/4 c grated Parmesan cheese

1. In large bowl, mix 1 cup of flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.

2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched.

3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap or towel and let rise in warm place 30 minutes, or until dough doubles in size

5. Heat oven to 400 degrees. gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown. Serve warm or cool.

Baking Powder Biscuits

This is an old family breakfast favorite.  We grew up eating biscuits similar to these (but not the same recipe).  I got this recipe from the back of the Clabber Girl Baking Powder.  I will share it not for personal credit, but simply because it makes the fluffiest, tastiest biscuits ever!  They are NOT healthy.  But they are sooo good!  My daughter LOVES to help me make these, especially when she gets to choose her own "animal shape" cookie cutter to use in lieu of a biscuit cutter.

~Leah

Ingredients:

2 cups all purpose flour

1 tblsp. Baking Powder

2 tsp. sugar

1/2 tsp. cream of tartar

1/4 tsp. salt

1/2 cup butter, softened (I put the stick still in the wrapper in the microwave on high for 15sec.)

2/3 cup milk

Directions:

In a medium mixing bowl, stir together flour, Baking Powder, sugar, cream of tartar, and salt.  Using a pastry blender (I use my bare clean hands), cut in shortening till mixture resembles coarse crumbs.  Make a well in the center; add milk all at once.  Using a fork, stir just till moistened.

On a lightly floured surface, knead dough for 10-12 strokes or till the dough is nearly smooth.  Pat or lightly roll dough to 1/2-inch thickness.  Cut dough with a 2.5-inch biscuit cutter (we use animal shapes too!), dipping the cutter into flour between cuts. 

Place biscuits on an ungreased baking sheet.  Bake in a 450F oven for 10-12 minutes or till golden. Serve warm (with jelly!)

NOTE:  I notice flakier biscuits can be acheived by handling the dough as little as possible. This means do not over-stir the dough, do not over-knead the dough, do not roll it out perfectly smooth.  Just as long as it holds together fairly well - THEN the biscuits will be perfect. 

Oh, and HERE  is the original link for the recipe.  They also give some "variations" to try.

Homemade Pizza

What else is as versatile as homemade pizza?  I will give my recipe for pizza dough, as found in the little Cuisinart recipe booklet that came with my food processor, but then I will leave the toppings to YOU to decide, with a list of some of our favorites. 

My husband and I make regular "date nights" at home after our daughter is asleep, by heating up a pizza and watching a DVD at home.  Our favorite frozen pizza is DiGiorno's supreme, but it's also a guilty pleasure, and not too healthy.  When possible, I make a double batch of this pizza dough, and make about 6-7 pizzas, freezing them in vacuum-sealed bags (or just wrapped tightly in plastic wrap and aluminum foil).  That way, I can pop in a homemade-frozen pizza any night -- this way it is tastier AND a bit healthier too!
My daughter also enjoys decorating her own little pizzas.  This is a really fun kid recipe!

~Leah

Pizza Dough

Ingredients:

2 tsp. active dry yeast (should equal 1 pkg. - .25 oz)
1 tsp. sugar
1 1/4 cups warm water (105-115 F)
3 1/3 cups unbleached all-purpose flour
1 1/2 tsp. kosher salt
4 tsp. extra virgin olive oil, divided

In a 2-cup liquid measure, dissolve yeast and sugar in warm water.  Let stand until foamy, about 3-5 minutes.  Insert dough blade in work bowl and add flour, salt and 2 tsp olive oil.

With machine running on dough speed, pour liquid through small feed tube as fast as flour will absorb it.  Process until dough cleans sides of work bowl and forms a ball.  Then process for 30 seconds to knead dough.  Dough may be slightly sticky.  Coat dough evenly with 2 tsp. olive oil; transfer to a plastic food storage bag and seal the top.  Let rise in a warm place for about 45 minutes.  While dough is rising, prepare any pizza toppings.

Place dough on a lightly floured surface and punch down.  Roll into desired crust sizes.  Arrange pizza crusts onto lightly oiled cookie sheets or pizza pans, and poke gentle holes all over with a fork.  Bake for about 5-10 minutes (partway cooked, just until it hardens a little bit.)  Remove from oven and spread toppings on top.  Bake again immediately for about 10-15 minutes until done, or freeze for later use.

Toppings:
We use Emeril's Spaghetti Sauce straight from the jar for our "red sauce."
Grated Mozzarella cheese
Red and Green Bell Peppers
Pepperoni
Italian Sausage
Olives
Mushrooms
Broccoli
Canadian Bacon
Fresh or canned pineapple
Crumbled Goat Cheese
Sliced tomatoes
Fresh Basil

Leah's (Wholesome) Pancakes

I think it's only fitting that our first recipe should be a pancake recipe; and although this isn't the same recipe that Mom made for us as little girls, this has become a good one for me.  Mom used to make them into "turtles," which is why I still make "turtle pancakes" for my daughter.

I could eat pancakes every morning for the rest of my life and be perfectly content. I love pancakes so much – I usually spread natural peanut butter on them and drizzle a bit of syrup or honey, but you can eat these however you like.

This recipe has morphed into my own thing.  For several years I tested many different pancake recipes, never finding one that I thought was perfect.  I wanted: fluffy, tasty, wholesome.  The wholesome recipes usually ended up too dense or bland.  The tasty & fluffy ones had too much butter and sugar.  I tested and tried different ingredients & amounts to eventually come up with this one...

Perhaps you'll do some tweaking of your own ;-)  It is still a very versatile recipe.

~Leah

Ingredients:
½ cup all-purpose flour
¾ cup whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 to 4 teaspoons flax seed (ground or whole)
1 cup rice milk, or more for slightly thinner pancakes (I use rice milk because it makes the pancakes fluffier, but cow’s milk works fine as well. You may also use any other non-dairy milk to your preference.)
1 egg, lightly beaten
2 tablespoons unsweetened applesauce or fat-free vanilla yogurt (may use canola oil or melted butter if you don’t have either of these on hand)
½ teaspoon vanilla
1 tablespoon honey (or agave nectar, if you prefer)

Directions:
1) Mix the flours, baking powder, salt, and cinnamon in a bowl. Add the flax seed and stir.
2) In a smaller bowl (or 2-cup measure), mix the milk, beaten egg, and vanilla. Stir gently.
3) Make a well in the center of the dry ingredients, then pour the wet ingredients into it.
4) Add the honey and applesauce (or yogurt or oil),
5) Stir until moistened and mixed. It may still be a little lumpy, but that’s okay. Let it sit in the bowl for just a few minutes, if you have time. In the meantime, heat a griddle at medium heat.
6) Pour your pancakes onto the griddle one at a time, and let them cook for 2-3 minutes on each side, or until a deep golden brown color. They should be thick (½”) and fluffy. 

I have one tip, which may seem like a no-brainer for you, but it took me the hard way to figure this out:  Cook the pancakes on a low-medium heat.  Do not make the griddle too hot or they will burn on the outside but still be uncooked on the inside.  I think this is a valid secret to perfect pancakes - lower heat.

Yields: 6-7 pancakes (4”diameter). If you have extras, they keep well in the refrigerator for about a week. Just store them in a resealable bag and pop them in the toaster when you’re ready.

Good luck!