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!

Chocolate Chip Banana Bread Eggnog Muffins

We just happened to have some eggnog in the house do you? I saw this recipe and “oh my” it just sounded so yummy I had to try it! Just the name alone sounds scrumptious.

Chocolate Chip Banana Bread Eggnog Muffins
kevinandamanda.com

Muffins
1/2 cup butter, melted & cooled
1 cup white sugar
1/2 cup eggnog
3 very ripe bananas
2 eggs
1 tablespoon vanilla extract (or the seeds from one vanilla bean)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips

Cinnamon Streusel Crumb Topping
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
2 tablespoons cold butter, diced

Eggnog Glaze
1 tablespoon melted butter
2 tablespoon eggnog
1 cup powdered sugar

1. Preheat oven to 350 degrees F. Line a standard-sized muffin tin with liners. Add butter, sugar, eggnog and bananas to the work bowl of a mixer. Beat until well combined and bananas are mashed, about 2-3 minutes. Add eggs and vanilla and beat until well combined, another 2 minutes. Meanwhile, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix on low until just combined. Stir in chocolate chips. Pour batter into muffin tins.
2. To make the Cinnamon Streusel Crumb Topping, combine the brown sugar, flour, cinnamon and cold butter with a knife or pastry cutter until moist and crumbly. Generously sprinkle over muffins. Bake at 350 for 25-30 minutes, until a toothpick comes out clean or with moist pieces clinging to it.
3. To make the Eggnog Glaze, melted the butter with the eggnog, then whisk in 1 cup powdered sugar. Pour over warm muffins.

Tupps Tidbits ~ I used light eggnog to save on the calories, also you will need to fill the muffin tins to the top, do not worry they will still bake up wonderfully…also I used dark chocolate chips but you can use semi-sweet…which ever you prefer

These were exactly like I expected. They were moist & full of chocolate with a hint of eggnog & banana. They were unbelievable…I told Tupps we should market them…we will make this every year! YUMMY, YUMMY, YUMMY! Enjoy! KEEPER!

JELL-O Pastel Cookies

I like to try new Christmas cookie recipes each year and came across this one in a JELL-O cookbook.    I chose cherry gelatin to make the cookies look red for the holiday, but you can use any flavor/color.

JELL-O Pastel Cookies

Jell-0 cakes & cookies book

3 ½ cups flour

1 tsp. baking powder

1 ½ cups (3 sticks) butter or margarine, softened

1 cup sugar

2 pkgs. (4-serving size each) Jell-0 gelatin, any flavor, divided

1 egg

1 tsp vanilla

Preheat over to 400F. Mix flour & baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy.  Gradually add sugar & 1 pkg. of the dry gelatin, beating until light & fluffy.  Add egg, and vanilla; mix well.  Gradually add flour mixture, beating until well blended after each addition.

Shape dough into 1-inch balls.  Place 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass.  Sprinkle with remaining dry gelatin.

Bake 8 – 10 minutes or until edges are lightly brown. Remove from baking sheet & cool completely.

Tupps Tidbits ~ if you want to make up the dough & bake later -  you can freeze  the uncooked dough balls on wax paper covered baking sheets; freeze until firm and transfer to resealable freezer plastic bag, freeze up to 3 months. Thaw on baking sheets before baking

Even though the cookies turned out great and there is really nothing wrong with them, we decided we would probably not make these again. They are similar to a small butter cookie with just a little added flavor from the jell-o but nothing “special” really….. NOT A KEEPER!

Chex Mix with Steak Sauce

This time of year we are busy making different Chex mixes, Christmas cookies, “dishes to pass” & dishes to eat! Tis the season…right?!  One of my co-workers brought this unique mix into work one day and I loved it.

We had some left over cashews & peanuts & thought we would try making it ourselves.

Chex Mix with Steak Sauce

~Provided by Marilyn Kuhlmann

2 cups Corn Chex

2 cups Rice Chex

2 cups Wheat Chex

1 can mixed nuts (11.5 oz) or about 2 cups of nuts

1 can French Fried Onions (2.8 oz.)

¼ cup butter, melted

1 Tbs. brown sugar

1 Tbs. steak sauce (preferably A-1, buy you can use any)

In large microwave safe bowl, combine cereals, nuts & onions.  In small bowl combine the butter, brown sugar, & steak sauce.  Pour over cereal mixture & toss to coat. Microwave on high for 5 – 6 minutes, stirring 3 times.  Cool on waxed paper and store in airtight container. (Makes 2 qts.)

Tupps Tidbits ~ I choose to do this in the oven versus the microwave because I have found that is makes the mix crispier & more evenly distributed

Sean decided to make this in the oven instead of microwave.  We baked at 250 degrees for 45 minutes, stirring it every 15 minutes. We decided this is definitely a KEEPER but will add a bit more of the steak sauce next time or try the A-1.