Breakfast Bologna In A Bowl

When I was young my family would go on small camping trips. I don't remember much about the campsites or where we went but I do remember the fantastic smells of food cooking over the small two-burner Coleman stove. Here is one of my favorites that I still make today. I think you'll enjoy it. Simple, fast and delicious is all I'll say about it. Give it a try tomorrow morning. Your kids will even love this one.

INGREDIENTS:
1 package of sliced bologna. Thin sliced works best.
2 eggs.
1 cup of shredded potatoes.
Shredded cheese of your choice.
Salt, Pepper as seasoning.
1 Naval orange sliced.

PREPARATION:
In a frying pan (preferably iron skillet) drizzle a small amount of butter, Pam or olive oil.
Place a slice of bologna onto the hot pan being sure that it heats evenly. You would normally slice into one side of the meat to keep it from curling but don't do that. You want it to curl up at the edges forming a small cup.
While this is frying take another pan and scramble the eggs. I prefer to mix the cheese into the eggs while they're cooking but if you prefer you can just add it to the top after the eggs have cooked.
Once the meat is fried and curled place the scrambled eggs in the small cup that has been formed.

While all of the cooking was going on you should also have been frying your shredded potatoes to a nice browned consistency. Serve these along with your fried bologna bowl along with a slice of fresh Naval Orange.

And to drink along with this tasty meal... perhaps a tall glass of frosty orange juice or a nice hot cup of coffee.

Good Morning To You!
Steve and Kim

Deep Fried Mac and Cheese

I've always wondered if this could be done but never had the courage to try it. I certainly will now! Just watch as one of my favorite people on earth, Paula Dean, prepared deep fried Mac and Cheese. It looks Soooo good!

Corn Pudding

I found this unique recipe on Hulu.com. It looks delicious and I can't wait to give it a try. But, until then, I thought I'd share it with you. If you make it before I do be sure to let me know what you think of it.

Steve

Talapia-Baked

One of my favorite fish dishes is Talapia.  It can take on the taste of most anything you cook it with such as lemon, dill etc.  Here is a favorite of mine cooked with lemon and dill and then baked to a flakey perfection.

INGREDIENTS:

4-6 fillets of Talapia

a pinch of dill

zest or juice from a fresh lemon

PREPARATION:

Place the fish on a pan.

Sprinkle a generous portion of dill and fresh lemon juice or zest of lemon onto the fish

Bake in the oven at 350 degrees for about 30 minutes or until the fish breaks apart when cut with a fork.  Should be flakey and tender.

Serve with a side dish of rice, peas or any other vegetable of your choice.

Steve and Kim

Eggs-actly What The Cook Ordered

I was baking a cake the other day and found that I was one egg short of what the recipe called for. Did I panic?... NO. And why would that be you might ask... Because I remembered this little secret:

When you find that you're going to be short one egg for your cooking purposes just add a couple of tablespoons of real mayonnaise. It works the same as an egg and nobody will ever know the difference.

Now how is that for a great little trick in your kitchen.

Glad We Could Help
Steve and Kim

Mama Joyce's Country Gravy

This is probably the best gravy for pouring over your morning biscuits that I've ever had. Thanks to Mama Joyce for this special treat!

INGREDIENTS:

1 pound of sausage (Bob Evans Mild or Spicy)

1 stick of margarin

5 tablespoons of flour

4 cups milk

2 teaspoons of ground sage

1/4 teaspoon basil

1/2 teaspoon salt

Just a "Smidge" of ground red pepper

1/8 teaspoon black pepper

Biscuits of your choice. (We like the Grands-style)

PREPARATION:

Brown and crumble the sausage. Remove from the pan.

In the pan add 1 stick of butter and brown it for 2-3 minutes being careful not to burn it.

Remove from the heat and slowly stir in the flour while whisking. Add the remaining ingredients also while whisking.

There you have it. It's delicious and we're sure you'll never make it any other way.

Good Morning Sunshine!

Steve and Kim

BAG-IT! COOK YOUR OMELET IN A BAG

When was the last time you had people begging you for an omelet and they all wanted it at the same time? Pretty frustrating wasn't it? Well, here's the cure for that immediate need to cook everything at once for your breakfast guests. Omelet In A Bag. It's fun, easy and everyone will get their food at the same time, guaranteed.

Oh, one more thing... Did I mention that you're not even going to have to get out the frying pan for this delicious meal? Nope, no frying pan here. Just a large pan in which you can boil water. You can boil water, right?


INGREDIENTS:
2 Eggs per person.
Sausage, Ham, Vegetables of your choice, cheese, green pepper, tomato, hash browns or anything else you'd enjoy in your omelet.

PREPARATION:

Crack open two eggs and place them into a plastic bag that will seal securely (Zip Lock is best).
Shake the bag to combine them.
Have your guests add their favorite ingredients to the bag... kind of like a buffet-setting.
Shake the bag again to combine all of the added ingredients.
Get out all of the air in the bag and seal it tightly.
Bring a pot of water to a boil.
Place all of your special bagged omelets into the boiling water and boil for EXACTLY 13 minutes. With a large enough pot you should be able to prepare six (6) omelets at the same time. Best yet... NO CLEAN UP of a sticky frying pan.
Once cooked remove from the water... careful it's very hot. Open the bags and poor the fully cooked omelet onto a plate.
Serve with a little bit of fresh fruit and enjoy this delicious, easy to make meal.
Collect smiles and complements for your meal. Tell everyone that it is now their turn to cook!

HAPPY EATING!
Steve and Kim

SAUSAGE EGG BAKE

There's nothing better in the morning (spelled any time of day) than a great egg/sausage breakfast. Here's one that will make your mouth water just by thinking about it.

INGREDIENTS:
1 pound of bulk Italian sausage
2 (10 ounce) cans of condensed cream of potato soup (don't dilute it).
9 Eggs.
3/4 cup of milk.
1/4 teaspoon of pepper
1 cup (4 ounces) of shredded Sharp Cheddar Cheese.

PREPARATION:
Using your largest skillet, cook the sausage over medium heat until the pink is no longer visible then drain off the grease. Stir in the potato soup. Then, in a mixing bowl, beat the eggs, milk and pepper and stir it into the sausage. Place everything in a lightly greased (Pam is healthy choice) 11 x 7 x 2-inch baking dish. Bake this uncovered in the oven set to 375 degrees for about 40-45 minutes or until you can place a knife in it that comes out clean... it is done.

GOOD MORNING TO YOU.
Steve and Kim

OH SO EASY SMOOTHIE PIE

I just love quick and easy pie recipes. Here's one that you'll make for your family all summer long and even into the fall season. It's Oh So Easy Smoothie Pie.

INGREDIENTS:

1 or 2 single serving yogurt cups. You can use any flavor you chose as this works with any of them.
1 graham cracker crust. Just go buy one at the super market. It's just too time-consuming to make your own.
1/2 container of Cool Whip.

PREPARATION:

Take the yogurt you've selected and add the Cool Whip to taste. I like it smooth and creamy so I probably use more than you will. It's your choice.
Place the ready-made crust in a pie dish and fill it with your mixture of yogurt and cool whip that you've mixed together.
Place this in your freezer for an hour or two. Remove it approximately 15 minutes before serving.
Add fresh fruit of your choice to the top just before serving.

Now wasn't that just about the easiest thing you've ever made? We're betting you make more and more of them as the summer goes on.

Happy Hour Awaits. Go get you some!
Steve and Kim

OLD FRUIT NEVER DIES, IT JUST GOES DOWN A DIFFERENT ROAD

Thought we would share a few nifty kitchen tips this week. Here's the first of many.

A GREAT TIP FOR OLD FRUIT:

Instead of throwing away fruit when it gets a little too ripe (and your family turns it's collective nose up at it) try this. Cut off all the bad spots and peel the fruit. Use it to top ice-cream, or to bake breads, or best of all, to make an old-fashioned cobbler with.

HOWEVER... If none of these ideas thrill you, here's a really inventive one: again you cut and clean the fruit. Drop chunks into a large covered jar with a half bottle of brandy in it. (I don't drink but you get the picture). Let the mixture set, adding fruit whenever you have it. Soon, in a couple of months, you have a great dessert topping and a crowd pleaser for your next "adult" party. At least that's what I've been told. Most can't remember eating it. :)

HAPPY SAVING!
Steve and Kim

ONION-ROASTED POTATOES

Carolyn Smarszcz, from the Boven Birth Center, Holland Hospital offered up this delicious recipe for Onion-Roasted Potatoes. Thanks Carolyn!

INGREDIENTS:
2 pounds of red potatoes sliced 1/2-inch thick (I prefer them unpeeled). 1/3 cup vegetable oil. 1 envelope of dry onion soup mix.
PREPARATION:
Combine all ingredients in a large plastic bag; shake until well coated. Empty the bag into an ungreased 13/9/x2-inch baking pan. Cover and bake at 350 degrees for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender. Serves 6-8. This is an excellent side-dish for your summer meals. Give it a try.
Steve and Kim

SECRET RECIPE FOR MY FAVORITE PIZZA

I've held off on revealing this recipe but have decided to share it with everyone. You've all been so kind and generous with your offerings of delicious recipes I guess it is only fair that I share this with you. Enjoy.

Here's what you do:

Gather supplies
Go to desk for pen and paper.
Find phone book.
Research phone listing for your very favorite pizza shop (mine is Dominos)
Write number down.
Call favorite pizza shop.
Order pizza. (Don't forget bread sticks).
Drive to or wait for delivery of said pizza.

REPEAT AS OFTEN AS REQUIRED.

Well, there you have it. I hope this helps you this summer when you're just too busy to cook!

Steve and Kim

FRESH BLUEBERRY COBBLER

I love Blueberries! No question about what dessert I'd chose if given the choice. Here's one of my favorites. I hope you enjoy it too.

Ingredients

• 1 cup sugar, divided
• 1 1/2 tablespoons cornstarch
• 6 cups fresh berries (raspberries, blueberries, blackberries)
• 1 1/2 teaspoons grated lemon rind
• 1 cup all-purpose flour
• 3/4 cup self-rising yellow cornmeal mix
• 1/3 cup butter, melted and slightly cooled
• 1 cup milk
• 
  

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Better get out the napkins for this sweet dish. You're going to need them.
Steve and Kim

PATRIOTIC DESSERT

Well, here comes summer and the 4th. of July celebrations. With that in mind I thought I'd share a quick recipe with you that will help you celebrate the holidays.

INDREDIENTS:

2 Packages of instant white chocolate pudding.
3 cups of skim milk (if you're heart-smart).
Fat-free Cool Whip
Angel food cake cut into bite-size pieces
Strawberries, sliced
Blueberries
Raspberries

PREPARATION:

Mix pudding with milk and let stand for about 5 minutes.
In a glass bowl or dish, layer, with cake and pudding in between each fruit:
Angel Food Cake/Pudding/Strawberries/ Pudding/ Blueberries/pudding/Raspberries
SMOTHER WITH COOL WHIP AND ENJOY

Celebrate!
Steve and Kim