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!