Annette’s Amazing Breakfast Bake

So many good things come through my email!!!! Got this from another author.....Hope Callaghan.....no wonder I love Cozy Mysteries:-)
It sounded good and easy so sharing!!!!

MERRY CHRISTMAS!!!

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Annette’s Amazing Breakfast Bake

Ingredients:

1 pound ground pork sausage (or turkey sausage)

1 teaspoon mustard powder

1/2 teaspoon salt (optional)

8 eggs, beaten

2 cups milk

2 stalks chopped scallion (optional)

7 cups frozen hash browns

8 ounces mild Cheddar cheese, shredded (or sharp cheddar)

Directions:

Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.

In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, hash browns, cheese, and scallion and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover and chill in the refrigerator for 8 hours, or overnight.

Preheat oven to 350 degrees F (175 degrees C).

Cover and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.

Slow Cooker Ham

Got this from one of the mystery authors I follow....Gillian Baker....simple, easy......
ENJOY!

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Slow Cooker Ham
You'll need:
Approx. 7-8# smoked (precooked) spiral ham

Oval 6-quart slow cooker 
Slow cooker liners (Hey, I don't wanna do dishes either!)
                                  

Rub brown sugar on the ham. Once the ham is in the slow cooker, pour some pure maple syrup over it (2/3 cup or so). Next, add a little (or a lot) of pineapple juice. Bake on low for 4ish hours. If you bake it too long, it will be so dry that not even your hubby and daughter will eat it. Just sayin'. ;) If you buy too large of a ham, just trim it so it will fit or stuff it in there and trim off the too-cooked bits later. 

I just got a question about what to do with the Caramel..............
The same author of that recipe has this;

50 ways to eat Salted Caramel......here is the link.......

https://sallysbakingaddiction.com/50-ways-to-eat-salted-caramel/

sounds delicious! I am not a chocolate person I am a Caramel person!!!
enjoy!!!!!

I copied this right off the page, this just sounds too good!!!!
Enjoy!!!!

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This delicious recipe brought to you by Sally's Baking Addiction 
https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/

Homemade Salted Caramel Sauce

yield: 1 CUP

 

prep time: 10 MINUTES

 

total time: 10 MINUTES, PLUS COOLING

Follow these easy instructions to create sweet salted caramel sauce at home. Perfect for cakes, cupcakes, cookies, ice cream, cheesecake, sweet breads and more!

Ingredients:

• 1 cup (200g) granulated sugar
• 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces¹
• 1/2 cup (120ml) heavy cream²
• 1 teaspoon salt

Directions:

1. Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
2. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn.
3. Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4. Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.
5. Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
6. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
7. Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
8. Make ahead tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is OK at room temperature for a day if you're traveling or gifting it.

Recipe Notes:

1. Unsalted butter may be used instead, though I prefer salted. No other changes need to be made to the recipe if using unsalted.
2. Heavy cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted. Do not use milk. Room temperature cream is best.
3. If you want to make regular caramel, reduce salt to 1/2 teaspoon. Do not leave it out completely.
4. Avoid doubling or tripling this recipe. The added volume could prevent the sugar from melting evenly and properly. Make a couple batches instead.

DID YOU MAKE A RECIPE?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

PB & Chocolate rice Krispie Bars

Sent to me from a friend......have not tried it-----YET!

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PB & Chocolate Rice Krispie Bars

 

 

Combine 1 cup sugar and 1 cup corn syrup in a large heavy pan.

   

Bring to a boil and boil for ONE minute.  Overcooking makes rice krispies hard.  You want chewy.

Remove from heat and stir in 1 cup peanut butter

 

Add 6 cups rice krispies and stir to combine.

 

Pour out into a jellyroll pan.  Mixture won't fill the pan.  Push it all together to form a layer even with the lip of the jellyroll pan.  Set aside.

 

Combine 1 large package milk chocolate chips and 1 package butter scotch chips in a microwaveable bowl.  Mike for 1.5 minutes.  Remove and stir...mixture s/b melting.  Mike for 10-15 seconds at a time now and stir til chips are melted.  Pour onto rice krispies, smooth out to form chocolate icing.  Set aside for the chocolate to set up.  2 or 3 hours.

 

Hints:  Kellogg's Rice Krispies and Nestle's Milk Chocolate chips and butterscotch chips give the best "do."

You can use either crunchy or plain peanut butter...whatever you like best.

This recipe doubles just fine. 

 

If you overmike the chip mixture, it will harden and break into teeny little icky pieces.  How do I know that?  Umm...don't ask!  Smile and chew...then hide a few. 

Panda Express Orange Chicken

Find more Panda Express copycat recipes here.

Panda Express

The Real Panda Express Orange Chicken Recipe

What You Need:

• 4 boneless, skinless chicken breasts
• 3 Tbsp. soy sauce, divided
• 2 Tbsp. white wine (or rice wine)
• 2 tsp. minced ginger
• 1 clove of garlic, minced
• ¼ cup plus 1 Tbsp. cornstarch, divided
• Canola oil, for frying
• 1 Tbsp. honey
• 2/3 cup orange juice
• 1 Tbsp. orange marmalade
• 1 Tbsp. rice vinegar
• ¼ tsp. crushed red chili flakes
• ¼ tsp. sesame oil

Step 1: Marinate Chicken

Start by cutting the chicken into small, bite-size pieces—about 1 to 1-1/2 inches long. Then, whisk together two tablespoons of soy sauce, wine, ginger and garlic in a large bowl. Add the chicken and stir until the pieces are well coated. Marinate in the refrigerator for at least 25 minutes.

Bonus: You need these tips for making a delicious homemade marinade. 

Step 2: Toss to Coat

Once time is up, use a large slotted spoon to move the chicken cubes out of the marinade and into a new bowl. Discard the marinade mixture. Then, sprinkle 1/4 cup of cornstarch over the chicken. Toss lightly to coat.

Step 3: Brown Chicken

Next, heat up the oil to fry the chicken pieces in a large pot—between 1/4- and 1/3-inch of oil will be enough. Then, working in batches, add a single layer of marinated chicken pieces to the hot oil. Fry, turning occasionally until the chicken is well-browned and cooked through. Each batch should take about four minutes, total. When cooked through, move the chicken pieces out of the fryer and onto a paper towel-lined plate so the excess oil can drain away.

Editor’s Tip: At this point, the chicken will be delicious on its own. Sample a piece or two, but resist the urge to eat them all. The end result is much better. Trust us.

Step 4: Make Sauce

Place a small saucepan over medium heat and add the remaining soy sauce, honey, orange juice, marmalade, rice vinegar, chili flakes and sesame oil. Stir to combine. Then, in a small bowl, mix together the remaining cornstarch and two tablespoons water. This mixture is called a slurry. Bring the orange sauce to a low boil, and add the slurry—one spoonful at a time—while whisking. Keep adding the slurry until the sauce is thickened.

Step 5: Toss Together

Combine the chicken pieces and the sauce in a large bowl. Serve with cooked rice and broccoli. Enjoy!

You really need to know this:-)

Ever wonder how to get your homemade breads to have that "glow" on top like what you see in the grocery or bakery??? this is how!!!! and the url will follow!!!!! JSYK I like the egg and water mixture!!
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An egg wash is usually made with about 1 tablespoon of milk, cream, or water for each large egg, or 3 parts egg to 1 part liquid.

Using an egg wash on yeast breads, pie crusts, and other baked goods can help with the browning process and makes it possible to attach seeds, grains, chopped herbs, or sugars to the crust. An egg wash can also make the difference in the appearance and texture of the crust.

Should you use a whole egg, a yolk, or just the white? Here's a handy chart with the color, texture, and shine you can expect from each type of egg wash.

Whole Egg + Milk	Color, Shine
Whole Egg + Water	Soft Crust, Shine, Color
Egg Yolk + Milk or Cream	Soft Crust, Shine, Color
Egg White + Water	Firm Crust, Shine

In addition, brushing with milk or cream alone will result in a soft crust with a little color, and water alone will help achieve a crisp crust.

Salt can help loosen egg whites. Add a pinch to an egg white for easier spreading on savory breads and rolls.

An egg wash can be applied to shaped bread or rolls before or after proofing, but always before baking. If applying after proofing, use a very light touch with the brush to avoid deflating the bread. Avoid using too much egg wash, and if it does or pool in places, carefully dab with a paper towel to absorb the excess.

https://www.thespruceeats.com/egg-wash-yeast-breads-rolls-3057783

Cream of anything Porkchops and Gravy

This has to be the easiest recipe out there.....

3 ingredient!!! fav BIL:-)

http://momswithcrockpots.com/pork-chops-gravy-crock-pot/

It's real name is Three Ingredient Pork Chops and this is a link back to it.....

Stir Fried Spam

Stir Fried Spam

1 Can Spam (7oz)--Chopped
1 Cup cooked Rice
1/8 C   Banana Pepper de-seeded and chopped
1/8 C  Chopped Onion
1/8 C  Corn
1/8 C  Green Benas
1/8  t  Red Pepper Flakes
pinch of Salt

Brown onion and Spam in oil, add other ingredients, Cook till heated through and vegetables are cooked.


Serves 2


I served with cucumber and onion salad and snack crackers.....your choice really:-)


This is a "take off" a recipe I saw on the Spam website, it is so good my husband really asked me to write it down!!!!! Hope you enjoy as well.

SLOW COOKER CHICKEN CURRY

SLOW COOKER CHICKEN CURRY

INGREDIENTS

• 1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch cubes
• 1 15 ounce jar Patak's Simmer Sauce (any kind that sounds good, I used Mild Curry)

Optional, but necessary

• Cooked Rice for serving
• Steamed Veggies for serving
• Cilantro for serving

INSTRUCTIONS

1. Add Chicken and Sauce to your Slow Cooker.
2. Cook on LOW for 8 hours.
3. Serve over rice, top with cilantro, with steamed veggies on the side.

Click anyplace on the recipe and go to the original site.

Cherry Angel Food Cake

This Cherry Angel Food Cake is definitely a super easy cake that everyone will believe is from a bakery. This is a delicious cake that is great for a quick and easy dessert to curve your sweet tooth. Plus, angel food cake is a great way for you to have your dessert without it being too heavy or sugary. This is the perfect summer dessert that is light and filling all at the same time. Plus, all you need to make this wonderful cake recipe is two ingredients and about an hour of your time!

Cooking Time35 min

Cooking MethodBaking

Recipe CourseDessert

Type of DishCake

Ingredients

• 1 can cherry flavor pie filling (21 oz)
• 1 box Angel Food Cake Mix

Recipe

1. Preheat oven to 350 degrees F.
2. Mix can of pie filling with dry cake mix. {No other ingredients}
3. Stir until blended.
4. Pour in a greased/sprayed 8x8 square baking dish.
5. Bake at 350 for 30-35 minutes.Make sure to check the center.

Anyplace you click on this RECIPE will take you to the original site.

Print Slow Cooker Honey Garlic Chicken

 Print

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken is the perfect weeknight meal with just five ingredients. Full of flavor and easy to make with pantry ingredients and almost no prep!

 Course Main

 Cuisine American

 Prep Time 5 minutes

 Cook Time 6 hours

 Total Time 6 hours 5 minutes

 Servings 6 servings

 Author Sabrina

Ingredients

• 2 tablespoons lite soy sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 3 cloves garlic , minced
• 6 chicken thighs , bone in skin on

Instructions

1. Combine all the ingredients together in the slow cooker until well mixed.
2. Lay the chicken skin side up in a single layer and cook on low for 6-7 hours.
3. If your chicken isn't browned on the top you can put it on a foil lined cookie sheet under a broiler for 2-3 minutes.

Anyplace you click on this recipe will take you to the original site.....enjoy!

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs

• Place the rack in a crock pot on low.
• Season ribs well with a grill seasoning mixture.
• Mix 1/2 cup jarred barbecue sauce and 1/2 cup water.  Pour on top of ribs.
• Add a whole clove of peeled garlic.
• Cook for 6-8 hours on low.
• Remove the ribs from the crock pot and place them on a baking sheet.  They will basically fall apart into individual segments.  They are fully cooked and now it is time to add the barbecue sauce.  A favorite bottle of sauce will be the finishing touch.
• Brush the sauce onto the rack of ribs.  Be sure to cover everything. 
• Place under the broiler of your oven at 425 for 5 – 10 minutes, enough time to start to candy the sauce.  Be sure to watch this stage carefully as some sauces will burn quickly. 
• Turn ribs, apply another coat of sauce, and throw back under the broiler if desired.

 If the weather is nice and the grill can be used, the sauce stages can be done on the grill.  But if it isn’t possible to use the grill, barbecued ribs that taste fresh off the grill are still possible in the oven.  These slow cooker barbecue ribs are sure to put a smile on your family’s face any night of the week!