Breakfast Pizza

This has become a favorite in our house for holiday mornings! Very easy to throw together as long as you have all the ingredients on hand!
1 can crescent rolls
1 pkg. premium sausage or Canadian bacon
1 cup frozen hash browns
1 1/2 cups shredded cheese
3 large eggs, well beaten
1/4 c. milk
salt and pepper to taste

Shape or press rolls on pizza pan. Layer on meat, hash browns, and cheese. Bake for 30-35 minutes at 350 degrees.

Ingredients: cresent rolls, sausage, hash browns, eggs, shredded cheese, milk

Banana, Blueberry and Raspberry Muffins

I got this muffin recipe off of the Internet and made them for my family tonight. They were really good and my family really liked them. They had a different taste with the whole wheat flour and vanilla yogurt, but were very good and I will definitely make them again. The recipe only made a dozen, so next time I might double the batch.

Ingredients:
1 3/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 tsp baking soda
1/2 cup sugar
1/4 cup brown sugar
1 egg
1/2 cup of vegetable oil
1/2 cup of low fat vanilla yogurt
1 tsp vanilla extract
1 very ripe banana
1 cup fresh blueberries
3/4 cup fresh raspberries (make sure after you rinse off your berries, that they are completely dry)

Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, and baking soda until well combined. In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar and mushed banana until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.

Spoon 1/4 cup of the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.

Taco Soup

I am always looking for new soup recipes. I found a Taco Soup recipe and made some minor changes to suit my families tastes. You could use a packet of taco seasoning instead of the combination of spices, but add the ranch dressing mix it really did add a nice zing to the flavor of the soup. My family all really loved this recipe. The sour cream on top with the Frito Chips really made this soup taste good.

Taco Seasoning:
1 tsp of cumin
1 tsp of oregano
1 tsp of chili powder
1 tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
Sea salt and freshly cracked pepper, to taste

Soup:
1 lb of lean ground beef

1/2 sweet yellow onion, diced
3-4 garlic cloves, minced
1 can of pinto beans, rinsed and drained
1 can of kidney beans, rinsed and drained
1 can of black beans, rinsed and drained

1 1/2 cups of frozen corn
1 large (28 oz. can) crushed or petite diced tomatoes

1 can of diced tomatoes or rotel (I like the Red Gold Brand of Petite Diced Tomatoes with Chipotle)
1/2 oz of package of ranch salad dressing mix (half a packet)

Cook ground beef mixed with the diced onion and garlic over medium heat for 4-5 minutes. Add all the taco seasonings and mix into the ground beef, making sure to break it up into crumbles. Add the beans, corn, tomatoes and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stir occasionally. Taste and re-season with sea salt or pepper if needed. I actually mix this together and place in the crock pot on low for 4 hours.

Toppings:
Corn tortilla strips or fritos

Sour cream
Cheese, shredded

Homemade Corn Dogs

Homemade Corn Dogs is another family favorite recipe.
*This recipe makes 8 to 16 corn dogs*

Here is a list of equipment I used:
Fry-daddy
A wide mouthed quart jar (works great to cover the whole corn dog)
Tongs
Wooden popsicle sticks

Ingredients:

1 cup sifted flour
2 T. sugar
1 ½ tsp. baking powder
1 tsp. salt
2/3 cup corn meal
2 t. shortening
1 egg
¾ cup milk

In a medium bowl: Mix flour, sugar, baking powder, salt, and cornmeal together with shortening. Then add egg and milk. Pour into a wide mouth quart jar. Place the hot dogs on sticks (popsicle sticks work great). Insert the sticks in the hot dogs until half the stick is still showing.

Dip the hot dogs into the batter, twirling as you lift them out to prevent the sticks from coming out and to evenly remove excess batter.

(note: if you take too long and the batter starts to thicken, just add more milk)
Make sure that the hot dogs are completely dry (I cannot stress this enough - it's the key to getting the batter to stick to the hot dogs).

Directions
Heat oil in a fryer to about 350 degrees. Place 2 or 3 corn dogs into the hot oil and fry for 2-3 minutes or until golden brown. If your oil is too hot, the outsides will burn and the batter closest to the hot dogs will remain doughy. Remove with tongs.

Ingredients: popsicle sticks, hot dogs, flour, sugar, baking powder, salt, corn meal, shortening, egg and milk.