Upside Down Breakfast

 

Upside-Down Breakfast

 

1 Pizza dough

4-5 eggs, beaten

1-2 tsps. Hot sauce

1 tsp. onion powder

8 oz. cooked sausage

1 cup fresh spinach

1 tomato, sliced

1 cup shredded cheddar/Monterey Jack cheese

4 slices provolone

 

Divide pizza dough into four portions and create 6 inch circles.

 

Add hot sauce and onion powder to beaten eggs.  Add a little water if needed.

 

Spray or grease four ramekins with cooking spray or butter. Place one slice of provolone on bottom of each ramekin.  Divide the spinach and the sausage equally.

 

Pour egg mixture allotting equal portions over the sausage. Carefully place the pizza dough over tops of ramekins and down sides, pressing to seal. 

 

Brush tops with melted butter (or spray).  Sprinkle with a little parmesan cheese.

 

Airfry 335º for 15-18 minutes… depending on type of airfryer.

 

Let cool slightly, then invert ramekins onto serving plates.  Serve with favorite toppings (Tall Cool ☺ne likes sour cream and hot salsa) or fresh basil and tomato.

 

© Crackerberries 2021

Uncle Ray's Super Duper Catfish Stew

 

Uncle Ray’s Super Duper

Catfish Stew

The only thing I did different was I didn’t fry the fish and I left my tatas chunky… but it still was super duper.

 

 This recipe was shared with us from our good friend Terry

© Crackerberries 2021

Egg Slut

 

Perfected... ditched the red onions, added bacon bits, microwaved mashed potatoes for 30 seconds, sprayed cover with a little cooking spray so it wouldn't stick, and then submersed in boiling water for 10 minutes.  

I came across this recipe from a fellow blogger through my April #atozchallenge.  Who'd have thought there was a slutty egg recipe?  I absolutely had to try it and it's a definite keeper for me.  Wicked good! Thank you Anne M. Bray!  

EggSlut and "The Slut" Recipe

Ingredients

·                     1/2 c mashed potatoes

·                     1 egg

·                     butter (I used 1/2 tbsp. I like butter)

·                     chopped chives (I used green onions and some red)

Method

→Get a jar with tight-fitting lid (at least 8 oz. size) the wide mouth half pint mason jars are perfect.

→Before adding ingredients, measure for water level in saucepan. 

You want the jar completely covered. I made the mistake and it was not fully covered so I had to cook longer so that the top of the eggs was not all runny.

→Heat water to boiling.

→In jar, add ingredients in order listed (potatoes on bottom) Next time I will microwave the potatoes for about 30 seconds...I like my food really hot.

→Cover with lid, place in boiling water

→Cook for about 6-8 minutes, depending on size of jar and the consistency of how you like your egg.  

 

  

Find the original recipe →  EggSlut and "The Slut" Recipe

I let mine cook for about 9 minutes.  Next time I will microwave the mashed potato a little so that it’s not cold going in. 

 © Crackerberries 2021

Italian Tortilla Casserole

 

Italian Tortilla Casserole

 

4 taco size flour tortillas

1 lb. ground beef

1 28 oz. can pasta sauce

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. fresh ground pepper

1 tsp. dried basil

8 oz. sour cream

8 oz. cream cheese

½ cup milk

½ cup chopped onions

1 cup shredded cheddar cheese

3 cups fresh baby spinach

 

Grease casserole dish.  Cook ground beef and drain off fat.  Stir in pasta sauce, [reserving a scant cup for later] basil, garlic, onion powder, and pepper.  Bring to a boil, then reduce heat and simmer 5 minutes, uncovered.

 

Beat the cream cheese and sour cream together until smooth. Add milk and onions and stir well.

 

Place half of the flour tortillas on bottom of casserole dish. I cut mine to fit. Cover with half of the meat mixture, half of the cream cheese mixture and all of the spinach.  Add remaining meat mixture and cover with tortillas. Spread reserved pasta sauce over top of tortillas.  Cover remaining cream cheese mixture and place in fridge.

 

Spray aluminum foil lightly with cooking spray and cover casserole tightly.

Bake 350º for 45 minutes. Remove foil and spread reserved cream cheese mixture over top, sprinkle with cheddar cheese.  Bake an additional 10-15 minutes until cheese is melted and bubbly.  Let stand 15 minutes before serving.

 

© Crackerberries 2021

Flatbread Pizza

 

Flatbread Pizza

v  1 flat bread

v  2 Tbsp. tomato sauce (or one sliced tomato can be used)

v  1 Tbsp. feta cheese

v  Chopped onions, peppers, olives, garlic, and spinach, anything you like. I added cappers to this one.

v  Select air fry setting at 400º and 4 minutes.

 

© Crackerberries 2021

Air Fryer Biscuits

 

Buttermilk Biscuits

1¾ cup all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

1 tsp. sugar

¼ cup (4 Tbsp.) butter, cut in pieces

Scant cup real buttermilk

 

v  Sift dry ingredients together in bowl.

Ø  *(If you don’t have a sifter a wire colander works just as well. I never used to sift, but have found that it makes for a much nicer textured biscuit.)

v  Using pastry cutter or fork cut the butter into the flour mixture until it is pea sized clumps.

v   Add scant cup (more or less) buttermilk.

       Ø  Real buttermilk is key.  If you don’t have buttermilk you can do the milk and lemon juice alternative, but the flavor is just not quite the same.+

v  Select Air fry option at 400º for 14 minutes

Ø  These were made in the Emeril Lagasse Power Air Fryer 360

Ø  Temperature and time may vary depending on air fryer brand

v  Line crisper tray with parchment paper.

v  Drop six scoops of dough on paper.

v  Cook for 8 minutes, then turn tray and cook an additional 6 minutes.

 

© Crackerberries 2021

Mommie's Easy Cookies

 

Mommie’s Easy Cookies

1 box cake mix (any flavor)

2 eggs

½ cup vegetable oil

½ cup nuts, chips, pretzels, Captain Crunch or other cereal, (anything crunchy)

 

Preheat oven 350º

 

 Mix all ingredients together until well combined. Drop on cookie sheet and bake 17 minutes or until browned.

 

© Crackerberries 2021

BMC (Bacon Cheese Meatloaf)

 

BCM Bacon Cheese Meatloaf

1¾ lb. ground beef

2 eggs

1 pkg. onion soup mix

5 oz. marinated mushrooms, drained and chopped

2 slices white bread, torn into small pieces

1 tsp. each: paprika, pepper, basil, chili powder, onion powder, garlic salt

3 slices bacon, halved

4 oz. Velveeta cheese

 

Combine all ingredients except bacon and cheese and mix well.  Place into a loaf in lightly greased pan.  Create an indent down the center of the loaf. Cut Velveeta into three rectangular chunks and place in the indent. Work the meat loaf around the cheese.  Place the strips of bacon over the top of the loaf.  Cook in 350º oven for about an hour, maybe a little more.  Let cool slightly before serving.

 

 

 

© Crackerberries 2021

Cream Puffs

 

Cream Puffs

 

½ cup butter (1 stick)

1 cup water

4 eggs

1 cup flour

¼ tsp. salt

 

Bring one cup water to boil.  Add butter and stir to melt.  Add flour and salt all at once.  Stir vigorously until mixture is smooth and forms a ball in pan.  Cool slightly (about 2 minutes) and add eggs, one at a time, stirring briskly after each one. Using pastry bag, twirl dough into 12 puffs on lightly greased cookie sheet.  Bake 450º for 15 minutes, then turn down to 325º and cook an additional 20-25 minutes, until golden brown.

 

Fill with pudding or whipped cream and top with mocha chocolate frosting.

 

 

Chocolate Mocha Frosting

 

6 tbsps. Cocoa

6 tbsps. HOT coffee

6 tbsps. Butter

1 tbsp. Baileys Irish Cream (secret ingredient because I was out of vanilla extract)

3 cups (or so) confectioners’ sugar

 

Combine cocoa and coffee, add butter and Bailey’s, beat until smooth.  Add sugar gradually until of spreading consistency.

 

© Crackerberries 2021

Apple Cinnamon Pretzels

 

Apple Cinnamon Pretzels

 

¼ cup eggnog

¾ cup water    70-80º

½ tsp. salt

1½ tsp. cinnamon sugar

¼ cup raisins

¼ cup chopped apple (save the additional apple)

 

Place all ingredients in bread machine in order listed.  Place raisins and apple in the fruit and nut dispenser.  Select dough setting.

 

Use the remaining apple and combine with ¼ cup finely chopped pecans.

 

Once dough cycle is complete, turn dough out on lightly flour surface. Let it rest about 10 minutes.  Cut 12 portions and roll each one into 8 inch ropes.  Tie into a pretzel knot.

 

Brush with eggnog.

Sprinkle with cinnamon sugar.

Divide the pecan apple mixture over the pretzels.

Bake in Emeril’s Airfryer 360 at 450º eight minutes.

 

© Crackerberries 2020

Snowman Poop

 

Snowman Poop

 

2 cups all-purpose flour

1 cup egg nog

1 tsp. cream of tartar

½ tsp. baking powder

¼ tsp. baking soda

¾ tsp. salt

¼ cup butter cut in small pieces

 

1.       Combine dry ingredients in medium bowl.

2.       Cut in butter until resembles pea size pieces.

3.       Make center well and pour in egg nog.

4.       Stir to form dough, don’t over mix.

5.       Turn dough onto lightly floured surface.

6.       Use round cutter to cut out 6 2-inch dough rounds.

7.       Use smaller cutter to cut out 6 more dough rounds.

8.       Roll remaining dough into 6 balls.

9.       Build snowman.

10.        Arrange on crisper tray on shelf position 5,

11.        Select Airfry setting for 400º

12.        Set cooking time for 12 minutes.

 

 

 

© Crackerberries 2020

Szechuan Beef & Broccoli

 

Szechuan Beef & Broccoli

½ lb. boneless tender beef steak

¾ cup beef broth or water

2 tbsp. cornstarch

3 tbsp. soy sauce

1 tbsp. sherry

1 clove garlic

2 tbsp. vegetable oil

½ tsp. red pepper flakes

2-3 broccoli crowns

1 medium onion, chunked

1 medium tomato, chunked

 

 

Slice steak into strips. Combine 1 tbsp. cornstarch, 1 tbsp. soy sauce with sherry and garlic in a small bowl; stir in beef and let stand 15-20 minutes.

 

In large measuring cup combine beef broth, 1 tbsp. cornstarch, 2 tbsp. soy sauce, and red pepper flakes.  Set aside.

 

Heat 1 tbsp. vegetable oil in wok or large skillet over high heat.  Add beef and stir-fry one minute; remove.  Heat remaining oil in skillet; add onion and broccoli, sprinkle with salt.  Stir fry 3-5 minutes or until broccoli is to desired doneness.  Add beef, soy sauce mixture and tomato.  Cook and stir until mixture boils and begins to thicken.

 

Serve over rice.

 

© Crackerberries 2020

Liver and Onions

 

Liver and Onions

      

1 lb. liver (preferably pork) but feel free to us beef or venison
1 cup whole milk (optional)
3 medium onions
3 cloves garlic
1 cup flour
1 tbsp. salt
1 tsp. paprika
½ tsp. pepper
1 stick butter


Soaking the liver in milk for 20-30 minutes tames the taste. If you don’t like that sharp flavor that that liver has, try this.

 

Melt 4 tablespoons butter in large cast iron skillet (or other fry pan).   Add onions and garlic and cook until tender and slightly browned. Remove from pan and cover with a piece of aluminum foil to keep warm.

Combine flour, paprika and pepper in saucer. Drain milk from liver and dredge liver through flour mixture.  Coat really well and shake off excess. Dredge through a second time if there is any flour left.

In wiped out skillet add remaining butter and let it melt over moderately high heat. Add liver; cook 2-3 minutes per side until no longer pink inside. Add onions and garlic back to skillet to warm.  Serve with mashed potatoes and stewed tomatoes…or whatever your favorite sides are.

 

© Crackerberries 2020