Breakfast
Self Rising Flour Biscuits – (seen in the picture above)
1/4 c. butter
1/2 c. whole milk
Flour Biscuits –
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk
Combine all dry ingredient and blend well in mixer. Cut in butter until resembles coarse bread crumbs. Stir in milk until all comes together to form a dough ball. Turn out dough ball onto a floured surface. Let set for a couple of minutes and then knead for about a minute and then roll into a log and cut biscuit rounds.
Bake in 425-450 degree oven for 12-15 minutes.
Sausage Gravy – (seen in the picture above)
3/4lb of sausage
1/2 C. Flour
2.5 C. Milk
Brown sausage. Add the flour and brown. Add the milk and bring to a boil. Turn off heat and let thicken.
Yogurt –
6 C Milk
3 TB Plain Yogurt
Bring milk to 180 degrees in your crock pot (usually takes 2 hrs) or on your stove (much faster). Then cool down to 110-112 degrees and whisk in the yogurt. Cover and keep on warm setting in the crock pot or cover and wrap with a towel and put in the oven to keep warm for 6-8hrs. Jar and refrigerate to set.
Sausage Patties or Links – (seen in the picture above)
1/4lbs of sausage.
Roll out your breakfast sausage into a 2″ log and cut patties about 1″ thick or roll out slimmer links. Heat 1/4″ of oil in your frying pan and when its hot drop the patties or links in. The oil should only go a quarter to half way up the meat. When browned flip them over to finish cooking.
Potatoes O Brian – (seen in the picture above)
3 large potatoes (one potato per adult or 1/2 per child)
1/4 of a green and red pepper (or any other peppers you want)
1/4 of an onion
In frying pan heat up a little bit of oil (just enough to cover the bottom of the pan). Cut the potatoes into small squares and throw them in the pan with the oil. Be sure to flip and stir so your potatoes get goldeny then throw in the onions and peppers. After a few minutes its done!
Pancakes –
Scrambled Eggs –
Poached Eggs –
Hard Boiled Eggs –
Lunch
Dinner
Cucumber Dill Salmon Pasta –
Cucumber Dill Sauce: 1 Cup Mayo, 2/3 Cup Greek Yogurt, 2 Tablespoons Brown Sugar, 2 Tablespoons Dill, Salt and Pepper
Cook Salmon and shred. Cook Noodles and mix in Salmon and Dill Sauce
Au Gratin Potatoes
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.
Deserts
Cinnamon Rolls –
Filling: mix 1/3 cup brown sugar with 2 tablespoons cinnamon and then mix in 1/4 cup chopped up pecans (honestly its the best part)
Icing: 1/3 cup granulated sugar, 1/3 cup powdered sugar, and 3 tablespoons of milkPull the dough out of the freezer and roll out on a heavily floured surface (its very sticky) spread melted butter on it, then sprinkle the filling and roll it up. Toss the log in the freezer for about 10-15 minutes so you can cut it. Cut it into 1″ pieces and let sit out for half hr. Bake at 350 for 20 minutes. Pull out and ice!
Condiments
BBQ Sauce –
2 Cups Ketchep
1/2 Can Dark Soda (Coke, Pepsi, or Dr Pepper)
1/2 Cup Water
1/4 Cup Vinigar
1/4 Cup Brown Sugar
A few splashes of pepper, gun powder, paprika, and garlic powder
1 Large Onion
Throw in the crock pot and let cook on High for a couple hrs.
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