Beautiful Round Front Glass Cabinet

This beautiful cabinet has glass shelves and it is lit with candle light.
On top of the cabinet are 5 beautiful plates I was gifted by a great friend.

Jan's Bacon Baked Beans

 JAN’S BACON-BAKED BEANS

 3-16 oz cans of beans

1 small onion, chopped

3T Maple syrup

2T Dijon mustard

2T tomato paste

1/2t ginger

3/4t garlic powder

1/4t pepper

6 slices bacon

 Position rack in the middle third of the oven.  Preheat oven to 400°.  Combine Combine all ingredients except the bacon.  Transfer to a 6-cup baking dish.  Bake on middle rack until thickened and bubbly, about 20 minutes.  Meanwhile arrange bacon in single layer on ungreased jelly-roll pan.  Bake on lower rack, turning once, until crispy, 10-212 minutes.  Drain and arrange over beans and serve.  8 servings. 

 

Sausage-Egg Casserole

 

SAUSAGE-EGG CASSEROLE Serves 6

4 eggs, hard boiled 1/4 c. butter 1/4 c. flour 2 c. milk 1 lb. sausage 2 c. corn 1 c. bread crumbs Slice 2 eggs into casserole dish. Melt butter in a saucepan; add flour, 1/2 teaspoon salt and a dash of pepper. Add milk all at once. Cook stirring constantly until mixture thickens. Cook sausage and drain. Add sausage and corn to sauce and pour over eggs. Slice remaining eggs on top. Sprinkle with bread crumbs. Bake at 375 degrees for 25 minutes.

Praline French Toast Paula Deen

 PAULA DEEN’S PRALINE FRENCH TOAST – serves 6-8

 8 eggs

1 1/2c half and half

1/3 cup maple syrup

1/3c light brown sugar, packed

12 slices soft bread, 1” thick, with crust on

 Butter a 9x13” pan.  Mix 1^st 4 ingredients together.  Layer the bread slices in the dish and pour the egg mixture over it.  Cover and refrigerate overnight.

 Topping:

1/2c butter

1/2c light brown sugar packed

2/3c maple syrup

2c pecans, chopped

Melt the butter in a saucepan, add sugar and syrup and cook for 1-2 minutes; stir in the pecans.  Pour mix over the bread.  Bake for 45-55 minutes at 350°.  Allow to cool 10 minutes before serving.

 

Pecan Morning Casserole

 French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

Baked French Toast Paula Deen

 

BAKED FRENCH TOAST - PAULA DEEN

French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

DUTCH Babies II

 Dutch Baby

INGREDIENTS

SERVINGS 2-3

• ³⁄₄cup milk
• ¹⁄₂cup unbleached all-purpose flour
• 2large eggs
• 1 ¹⁄₂tablespoons sugar
• ¹⁄₂teaspoon pure vanilla extract
• 3tablespoons unsalted butter
• 1tablespoon confectioners' sugar

• 1 ¹⁄₂cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
• Ham, onions, cheese, thyme, chives

 

DIRECTIONS

1.    Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.

2.    Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.

3.    Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

 

BIG Dutch Babies

 

OVEN PANCAKE "Big Dutch Babies"

1/4 c. butter 2/3 c. flour 3/4 c. milk 2 eggs 1/2 tsp. salt 1/2 tsp. cinnamon, optional 1. Heat oven to 425 degrees. In a 9 inch pie plate melt butter in the oven 3-4 minutes. 2. In a large bowl combine flour, milk, eggs and salt. Use a beater to beat until smooth (2-3 minutes). 3. Carefully pour batter into hot pie plate with melted butter. 4. Bake 20 minutes. It will puff up to form a shell. FILLING CHOICES: 1: 3 tbsp. butter 1 c. sliced mushrooms 1 med. onion 1/2 lb. cooked ham 1 c. shredded cheese Melt butter in a skillet and saute mushrooms and onions. Stir in ham. Heat through. Add cheese and pour into center of cooked pancake. 2: Heat pie filling apple, cherry, etc. Pour into center of baked pancake. Serve with whipped topping if desired or sprinkle with cinnamon. 3: 3 oz. cream cheese 1/4 c. brown sugar 1/2 c. sour cream (yogurt 1/2 tsp. vanilla 1 c. sliced apple 1/4 c. chopped walnuts Combine cream cheese and sugar. Mix well. Add sour cream and vanilla. Fill baked pancake with 3/4 of cream cheese mixture. Top with apples. Top with remaining cream cheese mixture. Sprinkle with nuts if desired.

Hash Brown Egg Cups

 HASH BROWN EGG CUPS TO GO   yields 60

 36 eggs

2pkg frozen peppers and onions [or fresh] chopped

32oz frozen shredded hash browns

1 1/2t salt

3pkg [16oz] shredded cheddar cheese [or any cheese you prefer]

1# bacon, fried til crisp and crumbled

 Mix all ingredients except cheese and bacon together.  Add 2pkg of the cheese to the mixture.  Pour into greased [or sprayed] muffin cups.  Top with the bacon and the remaining 1pkg of cheese.  Bake 30 minutes at 350°.  Can be frozen and micro-waved to heat.

 

Soft Yeast Pan Rolls

 SOFT YEAST PAN ROLLS

 2pkg active yeast

1c warm water [110-115]

1/2c shortening

1c boiling water

7-7 1/2c flour

1t plus 2/3c sugar, divided

1/2c butter, softened

2 eggs

 In a bowl, dissolve yeast and 1t sugar in warm water; let stand for 5 minutes.  In a bowl, cream butter, shortening, salt and remaining sugar.  Add boiling water, cool to 110-115°.  Add yeast mixture and eggs; mix well.  Stir in enough flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise until doubled, about 1 hour.  Punch dough down.  Turn onto a lightly floured surface; divide into thirds.  Divide each portion into nine pieces; shape into balls.  Place in 3 greased 9” round baking pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 350° 20-25 minutes or until golden brown.  Cool in pans on wire racks.  Yield 27 rolls

French Breakfast Puffs

 

French Breakfast Puffs

Yield:12 puffs
Level:Easy
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
Coating:
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.  In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.  In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.  To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.  Dip the warm muffins in the butter, coating thoroughly.  Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.   Recipe courtesy of Ree Drummond

Burger Buns

 BURGER BUNS

 

4 ½-5c flour

2pkg yeast

2T Sugar

1 1/2t salt

1c milk

1/2c water

1/4c margarine

1 egg

 Mix all dry ingredients.  Heat water, milk and margarine to 120-130°.  Add to flour mixture.  Add egg, mix in.  By hand, add enough flour to make firm dough.  Knead 6-8 minutes.  Cover and rise 30-35 minutes.  Divide in ½.  Divide each half into 6 pieces.  Shape into smooth balls.  On greased sheet, flatten to 4” diameter.  Cover.  Let rise 20-25 minutes.  Bake at 400° 10-12 minutes.

 

Apple Pie Bread Pudding

 APPLE PIE BREAD PUDDING

 

8 cups bread, cubed
3 medium apples, peeled, cored and chopped
4 eggs
1 cup vanilla yogurt
1 cup milk
2 tsp cinnamon, divided
½ tsp nutmeg
½ c sugar + 2 Tbsp
½ cup raisins
 
Sauce:
1 cup unsalted Butter
1 cup heavy Cream
1 cup brown Sugar
 
Instructions:
 

Assemble the night before, wrap it and keep it in the refrigerator overnight and then bake in the morning.

• Preheat oven to 350°.
• Spray a 9×13 baking dish with cooking spray.
• In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
• Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan.
• In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
• Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
• While the bread pudding is baking, make the caramel sauce.
• In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
• Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream.

Swedish Meatballs

 

SWEDISH MEATBALLS

 

1# ground beef

1 pkg Lipton Onion Soup Mix

1t Worcestershire sauce

1/2c condensed milk

 

Mix together and refrigerate for an hour.  Shape into gooey meat balls [about 1” in diameter] and refrigerate for 30 minutes or more.   [refrigerating the mixture and then the meatballs makes them more easily handled]  Cook over medium heat in a skillet and brown.

 

Sauce:

 

2c Ketchup

1c brown sugar

1t Worcestershire sauce

 

Heat through and add meat balls.  Serve when meatballs are heated through.

Korean Beef & Lettuce Wraps

KOREAN BEEF LETTUCE WRAPS with Rice

 Ingredients

·                  1 pound lean ground beef

·                  2 garlic cloves, minced

·                  1 tablespoon sesame oil

·                  1 teaspoon chili powder

·                  3 tablespoons brown sugar

·                  1 teaspoon fresh ginger, grated

·                  1/4 cup soy sauce

·                  3 green onions, sliced

·                  cooked white rice

·                  lettuce leaves

Instructions

In a large skillet, brown the ground beef and garlic over medium high heat. Reduce heat to medium. Add the sesame oil, chili powder, brown sugar, ginger and soy sauce. Simmer for 5-7 minutes. Serve with the rice rolled inside the lettuce leaves.

Mocha Frappucino

 REE DRUMMOND’S MOCHA FRAPPUCINO

 

INGREDIENTS

§  12 ounces, fluid Very Strong Brewed Coffee Or Espresso, Chilled

§  8 ounces, fluid Whole Milk (more To Taste)

§  1/3 cup Sweetened, Condensed Milk

§  1 teaspoon Vanilla Extract

§  1/4 cup Chocolate Syrup

§  1/2 cup Semi-sweet Chocolate Chips (more If Desired!)

§  Whipped Cream

§  1/4 cup Half-and-half (optional)

INSTRUCTIONS

To make Vanilla Frappuccino: Add coffee, milk, sweetened condensed milk, and vanilla to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make Mocha Frappuccino: Add coffee, milk, sweetened condensed milk, vanilla, and chocolate syrup to a blender. Top off blender with ice and blend until smooth and icy. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top.

To make a Mocha Chip Frappucchino: Add coffee, milk, sweetened condensed milk, vanilla, chocolate syrup, and chocolate chips to a blender. Top off blender with ice and blend until smooth and icy, with tiny chocolate bits throughout. (Add half-and-half if you'd like it to be a little richer and creamier.) Serve in a glass with whipped cream on top, and drizzle the whipped cream with chocolate syrup or dot with more chocolate chips.

Iced Coffee

 PERFECT ICED COFFEE – The Pioneer Woman

·        1 pound Ground Coffee (good, Rich Roast)

·        8 quarts Cold Water

·         Half-and-half (healthy Splash Per Serving)

·         Sweetened Condensed Milk (2-3 Tablespoons Per Serving)

·         Note: Can Use Skim Milk, 2%% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

 

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight. 

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. 

Place coffee liquid in the fridge and allow to cool. Use as needed. 

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and 

Won Ton Poppers

 

Wonton Poppers

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Oh, These are delicious! So crunchy, with a kick! I know you'll love 'em too!

Ingredients (12-16)

·        1-8oz cream cheese, softened

·        1c Monterey jack cheese

·        Jalapeno pepper seeded and finely diced

·        1t fresh minced garlic

·        3 green onions, diced

·        Black pepper

·        16oz package wonton wrappers

·        1qt Crisco Oil, for frying

Instructions

·        Combine cream cheese, jack, jalapeno, garlic and green onions, mix well and season with black pepper, as desired. Fill the wonton wrappers with 1T cream cheese mixture. Fold wrappers into triangles then press with moistened fingers to seal. In a large skillet, heat oil. Carefully place 3-4 wontons at a time into the oil and quickly fry, turning once until golden brown. Remove to paper towels. Salt while still hot. Serve with your favorite dipping sauce.