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 1/2 cup miniature pretzel twists 1/2 cup pecan halves 1/2 cup packed brown sugar 1/4 cup butter 2 tablespoons honey 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.

  From Terri Pearce 4 c fresh cranberries  6 c apples, chopped  3/4 c sugar  2 sticks butter, melted  3/4 c brown sugar  2/3 c flour  3 c oats 1 1/2 tsp salt 1 tsp cinnamon  1 c pecans, chopped  Vanilla ice cream for serving  Preheat oven to 325° Stir first three ingredients together and place in 9 x 13 casserole. Mix next six ingredients together and pour over cranberry mixture. Stir. Top with pecans. Bake for 1 hour.  

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.  

  Ingredients: 4 cups blackberries (blueberries or peaches) 1 cup sugar 1 cup AP flour 1/4 tsp salt 1 1/2 tsp baking powder 1 egg 1/4 tsp almond extract 1 Tbsp lemon juice 6 Tbsp butter Directions: 1. Prepare a 9x6 baking dish and preheat oven to 425º. 2. Rinse blackberries and plop them in the dish. No need to dry them. 3. Drizzle lemon juice and almond extract over top of the blackberries. 4. Mix together sugar, flour, salt, baking powder and egg. It will be chunky. 5. Spread the mixture evenly over the blackberries. 6. Melt butter and drizzle over top of everything. 7. Bake for 25 minutes—until golden and bubbling. 8. Serve with vanilla ice cream for the dreamiest outcome.

26 ritz or saltine crackers 2 tbsp butter 1/2 tbsp ranch seasoning   1/8 tsp garlic powder  1/8 tsp cayenne pepper Preheat oven to 350°.  Melt butter in a large microwave safe bowl, stir in seasonings and then gently fold in the crackers. Bake for 10 minutes. Cool completely and store in an airtight container. Dill variety:  4 cups gold fish or oyster crackers or 26 ritz 2 Tbsp butter, melted  1/2 Tbsp dried dill 1 1/2 tsp garlic powder 1/8 tsp salt Old Bay variety:  Same amount of crackers and butter above, but instead use 1/2 tbsp Old Bay seasoning. 

  Crust: 3 egg whites 3/4 cup sugar 1 teaspoon vanilla 25 Ritz or Saltine crackers, crushed 1 cup pecans, chopped  Preheat oven to 300°.  Mix crackers and pecans together in a small bowl, set aside. In stand mixer, beat egg whites until foamy then slowly add in sugar and vanilla until medium peaks form. Fold together with crackers and pecans and press into greased pie pan. Bake at 300° for 30 minutes. Cool crust completely. Wash and dry bowl and whisk, place both in fridge.  Topping: 1 1/2 cups heavy whipping cream, cold 1 teaspoon vanilla  1/2 cup powdered sugar 2 tablespoons & 1/2 teaspoon sugar 1 tablespoon plus 1/4 teaspoon cocoa powder pinch of salt Blend together dry ingredients in a separate bowl, set aside. In a clean and chilled metal bowl with mixer,  beat cream and vanilla on low speed, gradually increasing speed until slightly thickened, slowly add in dry ingredients and continue beating until peaks form. Don't over-beat, but don't stop unti...

2 T white vinegar  2 T ketchup, optional  6 Tbsp oil 1 T sugar 1/2 tsp garlic salt  1/2 tsp dry mustard  1/2 tsp paprika  1/8 tsp pepper  Pour all ingredients in a 1 cup lidded jar, shake to combine. 

4 tbsp sugar 1.75 tbsp vinegar  1/3 tsp dry mustard  1/3 tsp salt 1/2 tbsp poppy seeds 1/2 tbsp onion juice (grate a large onion and strain) 4.5 tbsp light oil In a lidded jar mix all ingredients, shake until thick.  1 tablespoon poppy seeds 2 tablespoons vinegar 1⁄2 cup mayonnaise 1/4 cup water 1/4 cup sugar Alternates: 25g (2T) champagne vinegar ▪55g (1/4c) white distilled vinegar ▪40g (2 1/2T) grainy mustard ▪15g (1T) mayo ▪40g (3T) sugar ▪3g (1/2t) salt ▪1g (1/3t) black pepper ▪235g (1c) neutral oil (e.g., avocado, canola oil) ▪15g (1 1/2T) poppy seeds 1/4 cup plus 1 tablespoon sugar 1/3 cup white wine vinegar 1 teaspoon mustard powder 1 1/2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1/3 cup grated yellow onion 3/4 cup canola oil 1/4 cup olive oil 1 tablespoon poppy seeds

2/3 cup mayo 1 hard boiled egg 1/8 tsp garlic powder  1/8 tsp onion powder 1/8 tsp paprika  1 tbsp sugar 1/2 tsp pepper 1/4 tsp salt Ketchup for thickness Slice egg. Mix everything together, except ketchup. Add ketchup till desire thickness of dressing.

8oz raspberries  2 tbsp sugar  1 tbsp balsamic vinegar  1 tbsp sherry wine Black pepper, cracked  Puree raspberries add mix in remaining ingredients.  Serve over greens with chopped pecans, goat cheese, and remaining fresh berries. 

1/2 cup mayonnaise 1/4 cup buttermilk  1/3 cup blue cheese 1 1/2 Tbsp dried parsley  3/4 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper Combine mayonnaise, blue cheese, and buttermilk. Stir in remaining ingredients.

1/2 cup brown sugar  1/4 cup white sugar 8 ounces cream cheese, softened  Blend until smooth.

6 Eggs, separated 6 Tablespoons Flour 1/2 gal Whole Milk 2 cups Sugar 2 Tablespoons Vanilla  Heat milk. Mix Sugar and flour together and stir into hot milk.  Beat yolks and temper with hot milk before adding to cream mixture. then add vanilla. Remove from heat.  Beat egg whites and fold into cream mixture. Best to put in refrigerator overnight to chill. Add to ice cream maker per manufacturer instructions. 

1 egg 150g heavy cream 150g water 70g starter  50g molasses  50g honey 40g oil or butter, melted and cooled 350g unbleached all purpose flour 150g whole wheat flour 20g dark cocoa  10g salt  Rolled oats for topping  Use the master recipe process . Once dough is shaped, spray top lightly with water and sprinkle on rolled oats before baking. Bake at 375° for 55 minutes or until internal temperature is 205-210°. Coated with a little melted butter once out of the oven. See here for rolls method .  Alternate Recipe (Double for 2 loaves) 230g bread flour  170g wheat flour  100g active starter 220-250g filtered water  10g salt 20g honey  40g molasses  5g coffee or instant coffee grounds, optional  15g white sugar  10g cocoa powder  20g olive or avocado oil  Master recipe  method

 For serving over a pork tenderloin 3/4 cup heavy cream 1/4 cup sherry vinegar  2 tbsp dijon mustard 1/8 tsp salt 1/8 tsp dried rosemary  1/4 tsp dried marjoram or oregano  1/8 tsp dried thyme  Combine ingredients in a sauce pan and bring to a boil over high heat. Turn down to medium-low, stirring occasionally, until sauce is reduced and slightly thickened. 

Cake: 1 strawberry cake mix (Duncan Hines) 3 eggs 1/2 cup oil 1 cup (plus 2 tablespoons)  strawberry purée  (reserve 2 tablespoons for the frosting) To make: Puree 2 ½ cups of sliced frozen strawberries, thawed and drained, overnight in the fridge. Frosting: 4 oz / 1 stick butter, softened  8 oz cream cheese, softened  2 cups powdered sugar 2 tablespoons strawberry purée 1 teaspoon vanilla  Cake: 1) Thaw strawberries overnight, in a blender covered container.  Once thawed, purée until smooth.  2) Preheat oven to 350° 3) Whisk eggs, cake mix, oil and strawberry puree.  Bake 3 layers at 350° for 20 minutes or  9x13 at 350 degrees for 23-25 minutes. Cool completely.  Frosting: Mix strawberries, vanilla, butter and cream cheese until smooth. Slowly mix in powered sugar. Frost cake and then refrigerate entire cake.