Jessica's Joyful Kitchen

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6–8 Category: Breakfast ⸻ Notes After Making Add  ⸻ Ingredients 1 pound regular breakfast sausage 4 green onions, sliced 1 cup shredded cheddar cheese 4 large eggs 2 cups half-and-half or milk 1 cup all-purpose baking mix (recipe below) Optional Toppings Sour cream Chopped tomatoes Chopped parsley Diced avocado Homemade All-Purpose Baking Mix 1 cup all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt 1 tablespoon butter, melted (or vegetable oil) ⸻ Instructions Preheat oven to 400°F. Grease a 2-quart casserole dish. In a skillet over medium heat, cook the sausage until browned and cooked through. Drain excess grease if desired. Spread the cooked sausage evenly in the prepared casserole dish. Sprinkle the green onions and cheddar cheese evenly over the sausage. Make the Baking Mix In a medium bowl, whisk together the flour, baking powder, and salt. Work i...

  4 cups popped popcorn 2 cups oven-toasted rice cereal squares 1 cup miniature pretzel twists 1/2 cup pecan halves 1/2 cup packed brown sugar 1/4 cup butter 2 tablespoons honey or corn syrup  1/4 teaspoon salt  1/2 tsp vanilla 1/4 tsp baking soda See this recipe Preheat oven to 300º F. Combine popcorn, cereal, pretzels and pecans in a large bowl. Combine brown sugar, butter and corn syrup in sauce pan. Cook and stir over medium heat until mixture comes to a boil over entire surface. Reduce heat to medium-low. Cook without stirring 5 minutes. (Mixture should continue to bubble gently over surface).  Remove saucepan from heat. Quickly stir in vanilla and baking soda, stirring carefully. Pour over popcorn mixture, stirring until well coated.  Place in 9x13 and bake 30 minutes, stirring after 15 minutes. Transfer popcorn mixture to large piece of parchment paper. Cool completely, breaking mixture into clusters as it cools.

2 teabags to make 1 gallon 2 cinnamon sticks 6 whole cloves 1/4 cup sugar  12 ounce canned frozen orange juice  6 ounce can frozen lemonade In a quart of boiling water, steep tea, cinnamon, sticks, and cloves. Stir in sugar and allow to dissolve.  In a 1 gallon container, add orange juice concentrate and lemonade. Strain in hot tea. Stir until sugar is completely dissolved. Add enough hot water to make 1 gallon.

  Prep Time: 15 minutes Bake Time: 45 minutes Total Time: 1 hour Servings: 9 Category: Dessert ⸻ Notes After Making ⸻ Ingredients Fruit Filling 12 oz (340 g) fresh cranberries 4 cups (about 500–520 g) chopped apples ¾ cup (150 g) granulated sugar Oat-Pecan Topping 1 stick (½ cup / 113 g) butter, melted ½ cup (100 g) packed brown sugar ¼ cup (30 g) all-purpose flour 1½ cups (135 g) rolled oats ¾ teaspoon salt 1 teaspoon ground cinnamon ½ cup (55 g) chopped pecans For Serving Vanilla ice cream ⸻ Instructions Preheat the oven to 325°F. In a large bowl, stir together the cranberries, chopped apples, and granulated sugar. Spread the fruit mixture evenly in a greased 9 × 13-inch baking dish. In a separate bowl, combine the melted butter, brown sugar, flour, oats, salt, cinnamon, and chopped pecans. Stir until evenly mixed. Spread the oat-pecan mixture evenly over the fruit. Bake for about 45 minutes, or until the fruit is bubbling around the edges and...

1 1/2 lbs ripe tomatoes, cut into quarters  1 cup English cucumber, coarsely chopped 1/2 cup sweet onion, coarsely chopped 1 cup bell pepper, coarsely chopped  3 tbsp sherry vinegar  2 tbsp extra virgin olive oil  1/2 tsp salt 1/4 tsp sugar  1/4 tsp cumin 5 garlic cloves, coarsely chopped Combine all ingredients in a high-powered blender. Serve chilled.  

2 - 15 oz pkgs refrigerated rolled pie crust 1 lb sausage  10 oz mushrooms, sliced  10 oz package, frozen, chopped spinach, thawed, and well drained 1/4 c Parmesan cheese, grated 8 oz pizza sauce 2 c mozzarella cheese, shredded  Preheat oven to 425°. Let crusts stand at room temperature. Brown sausage and mushrooms, stir in spinach and Parmesan cheese. Divide this mixture in half and freeze for next time. Place one piecrust in a deep dish pie plate, gently press up the sides. Fill with 1/3 of mozzarella cheese, 1/2 pizza sauce, meat mixture, 1/2 remaining cheese, remaining sauce and last of the cheese.  Top with remaining piecrust, fold top crust over and under the bottom crust edge, flute edges, and cut slits in the top of the pie. Bake 30 minutes, then let rest 30 minutes before slicing.