Turkey Sage Sausage Patties

There’s nothing like homemade sausage for breakfast.   We found this recipe in the Taste of Home December/January 2013 issue under the Quick Fix Classics.   

Turkey Sage Sausage Patties

Tasteofhome.com

1 small onion, finely chopped

¼ cup dry bread crumbs

1 tsp rubbed sage

½ tsp paprika

¼ tsp pepper

1 lb lean ground turkey

2 tsp canola oil

• In a large bowl, combine first 6 ingredients.  Crumble turkey over mixture; mix lightly both thoroughly.  Shape into patties.  Refrigerate, covered, for 2 hours.
• In a large nonstick skillet, heat over medium heat.  Add patties, cook for 6-7 minutes on each side or until a thermometer read 165.

Tupps Tidbits ~ you might want to do the first step the night before you are serving, since this needs to be   chilled for 2hours, use hamburger press to make uniform size

The patties were good but lacked a little spice.  We recommend adding some more salt, pepper and maybe some garlic to the mix.  We are going to try freezing the left-over’s and reheating. Definitely a KEEPER!

Orange-Cinnamon French Toast

I love French toast and I think this one will chase away cold January mornings…. warm bread made special with orange juice and cinnamon.  We found this recipe in the Taste of Home December/January 2013 issue under the Quick Fix Classics.   

Orange-Cinnamon French Toast

Tasteofhome.com

2 – 4 Tbsp. butter, melted

2 Tbsp. honey

½ tsp ground cinnamon

3 eggs

½ cup orange juice

1/8 tsp salt, optional

6 slices bread

            Additional honey, optional

• In a small bowl, mix the butter, honey & cinnamon.  Pour into a greased 13 X 9 baking pan; spread to coat bottom of pan.
• In a shallow bowl, whisk the eggs, orange juice and if desired, salt.  Dip both sides of bread in egg mixture.  Place in prepared pan.
• Bake at 400 for 15-20 minutes or until golden brown.  Invert onto serving platter; serve with honey if desired.

Tupps Tidbits ~ for even more wow ~  cut oranges into slices and sprinkle with cinnamon and brown sugar

Since this dish practically takes care of itself it would be a great one to double and make for company or a holiday morning, either for breakfast or brunch.  It was very sweet with a hint of the fruity O. J.  We accompanied it with homemade turkey sage sausage patties that you will see later in the year on the blog.    We did decide this is definitely a KEEPER in our house.  2^nd keeper of the New Year! WOW!

Winter Squash Casserole

This recipe was provided by my co-worker.  She has a huge garden that provides for her family, extended relatives & friends.  I asked her one day if she would provide me her favorite winter squash recipe so we could try it.   Actually if it was not for her, we probably would have not tried growing butternut squash last summer & as you know, we ended up with gracious amounts of squash this year.  ENJOY!

  Winter Squash Casserole

-Kathryn Scherger

6 cups mashed winter squash

½ cup butter or margarine, melted
1 cup sugar

6 eggs, beaten

½ tsp salt

TOPPING:

                1 cup packed brown sugar

                ½ cup butter or margarine, softened

¼ cup flour

½ cup pecans

Combine first five ingredients; place in an ungreased 13-in. x 9in. x 2in. baking dish.  Combine topping ingredients & crumble over the top. Bake, uncovered, at 350 for 45 minutes or until a knife inserted near the center comes out clean.

Tupps Tidbits ~ this recipe calls for cooked/ mashed winter squash, which means you have to cook the squash first before you add it to the baking dish…you can cook it like we did for the  Whipped Squash http://tupperstaste.blogspot.com/2012/10/whipped-squash.html   or you could use your prepared method.

We decided to make ½ the recipe, in a glass baking dish.  We lowered the temperature on the oven to 325.  It took a little longer than 45 minutes to cook, actually about an hour to 1-1 /2 hours but we thought the reason this might have happened was we did cook/mash up the squash the night before to save on the dinner time & so the squash was placed in the baking dish cold.  It is plated with veggies & grilled pork.  It was a delicious dinner….this is definitely a KEEPER in our house & probably best served at a holiday gathering.  I am not sure if Tupps is going to place this under the “vegetable, fruit or dessert” category.  I would defiantly say dessert…double YUMO for this one!

Easy Oriental Teriyaki Meatballs

WELCOME to 2013!

I know all our loyal followers out there have been wondering if we were going to be continuing in 2013 and yes we are!   Again, we will try and make one new recipe a week, taste it and decide if it is a KEEPER or NOT.  Hopefully we can find some fabulous new finds to spice up our and your recipe rotation!

Since the Vikings were in the play offs, we decided to start off with an appetizer in 2013. Notice how I stated “were”.   Hopefully these will come in handy game days!

 

Easy Oriental Teriyaki Meatballs

~sparkpeople.com & Lori Winkels

1 lb 93% Lean Ground Beef

½ cup chopped green onions

2 Tbs. garlic powder

1/3 cup teriyaki sauce

3 tsp. ginger root

Directions

Preheat oven to 350 degrees.  All ingredients can be adjusted according to taste. Mix all ingredients in a bowl.  Form 8 – 2oz. balls (for meals) or 16 – 1oz. balls (for appetizers).  Place in a baking dish & bake 20-30 minutes. Enjoy!

Tupps Tidbits ~ we thought that 2 Tbs. garlic powder sounded a bit much & so we only added 1 tsp. garlic powder…also, we decided to bake on a baking sheet & put foil down on the baking sheet. for easier clean up

Well the Vikings might have not scored in 2013 but we did with this recipe.  The meatballs were quick, easy and delicious!  SCORE!  Also, if you make 16 servings, they come out to about 50 calories each, which is a nice “snack”.  They are definitely a KEEPER in our house!