1 lb pork sausage and/or 2 cups cubed cooked ham 6 cups cubed bread (French bread or a chewy, rustic white bread is good) 1/4 lb medium cheddar, shredded 1/4 lb swiss cheese, shredded 6 eggs 2 cups milk 1 teaspoon salt 1/8 teaspoon pepper 3/4 teaspoon dry mustard 1/4 teaspoon Worcestershire sauce ** sausage can be swapped for veggies if one is a vegetarian/ does not like sausage/ham** Cook sausag... » Continue Reading
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled) 3/4 cup (65g) unsweetened natural cocoa powder* 1 and 3/4 cups (350g) granulated sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons espresso powder (optional) 1/2 cup (120ml) canola or vegetable oil 2 large eggs, at room temperature 3/4 cup (180g) full fat sour cream, at room temperature 1/2 cup (120ml) butte... » Continue Reading
1/2 pound ground beef 1/2 pound bulk pork sausage 1 can (28 ounces) crushed tomatoes 1/2 cup diced green pepper 1/4 cup grated Parmesan cheese 2 tablespoons tomato paste 2 teaspoons Italian seasoning 1 garlic clove, minced 3/4 teaspoon crushed red pepper flakes 1/4 teaspoon salt 1/4 teaspoon pepper Hot garlic bread In a large skillet, cook and crumble beef and sausage over medium heat until no lon... » Continue Reading
1 package (8 ounces) cream cheese, softened 2 tablespoons mayonnaise 2 teaspoons Italian salad dressing mix (ranch seasoning works as well if that is your preference) 30 slices cocktail rye or pumpernickel bread 60 thin cucumber slices Optional: Fresh dill sprigs and slivered red pearl onions Beat cream cheese, mayonnaise and dressing mix until blended; let stand 30 minutes. Spread cream cheese m... » Continue Reading
Cause.... this shizzles is superior to ketchup when it comes to tater tots/ french fries. I also use it on burgers, or with chicken nuggets and other misc foods. 1/2 cup mayo 1/2 cup barbeque sauce (I prefer hickory but you can use whatever kind you want) 1 TBS honey or brown sugar 1/2 tsp chili powder 1/2 tsp paprika 1 TSP garlic powder 1 TSP onion powder black pepper to taste 1/2 tsp worche... » Continue Reading
** you can sub out for full fat/ regular pudding etc ** 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided 3/4 cup cold diet root beer 1/2 cup fat-free milk 1 package (1 ounce) sugar-free instant vanilla pudding mix 1 graham cracker crust (9 inches) Maraschino cherries, optional Set aside and refrigerate 1/2 cup whipped topping for garnish. In a large bowl, whisk the root bee... » Continue Reading
4 sheets aluminum foil, wrap (12-inch by 18-inch) 4 (5 ounce) salmon fillets 1 lb asparagus 1 fresh lemon fresh ground black pepper seasoning salt lemon wedge (to garnish) Preheat oven to 450 degrees. Snap the ends off asparagus spears (they will break where tender) and divide into 4 equal portions. Spray the center of each foil sheet with non-stick cooking spray. Place one salmon fillet in the ce... » Continue Reading
3/4 cup mayonnaise 1/4 cup chopped dill pickle (or a nice dill relish) 1 green onion, finely chopped 2 garlic cloves, minced 2 tablespoons Creole mustard 1 tablespoon stone-ground mustard 1 tablespoon Louisiana-style hot sauce 1 teaspoon lemon juice 1/2 teaspoon paprika 1/8 teaspoon pepper **If you don't have a creole mustard, you can sub dijon, but you may need to adjust with a little cayenne pe... » Continue Reading