3 slices bacon, cooked and crumbled
1⁄4 cup cheddar cheese, shredded
1 3⁄4 cups all-purpose flour
1⁄4 cup sugar
2 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg, beaten
1⁄2 cup milk
1⁄2 cup sourdough starter
1⁄3 cup cooking oil
Grease 1 twelve muffin size muffin pan, or line with cupcake papers.
In bowl, stir together flour, sugar, baking powder and salt.
Make a well in the center.
In a small bowl, combine egg, milk, sourdough starter and oil.
Add egg mixture to well in dry mixture all at once.
Stir just until moistened.
Stir in bacon and cheese.
Fill muffin cups about 2/3 full.
Bake at 400°F for 20-25 minutes.
1 lb of cooked breakfast sausage (hot or mild), crumbled
2 c cheddar cheese
3 c Bisquick®
1 1/2 c milk
1/2 cup each sautéed onions, green peppers (optional)
Preheat oven to 450℉
Cover a cookie sheet with parchment paper.
Mix all the ingredients together until well blended.
Drop tablespoonfuls onto the parchment paper and cook for 8-12 minutes until they start to brown.
If freezing, let cool completely then freeze them on a cookie sheet and then put in freezer bag after they are completely frozen.
1 medium head iceberg lettuce, torn
1 medium green pepper, chopped
1 small sweet red pepper, chopped
1 medium onion, sliced and separated into rings
2 cups frozen peas (about 10 ounces)
1 cup mayonnaise
2 tablespoons sugar
1 cup (4 ounces) shredded cheddar cheese
12 bacon strips, cooked and crumbled
3/4 cup dried cranberries
In a 4-qt. or 13×9-in. glass dish, layer the first five ingredients. In a small bowl, mix mayonnaise and sugar; spoon over salad, spreading to cover.
Sprinkle top with cheese, bacon and cranberries. Refrigerate, covered, overnight. Yield: 16 servings (1 cup each).
1 1/2 – 2 lbs Ground Beef
1 Onion chopped
1/2 Bell Pepper chopped
1 Egg beaten
1 Tablespoon Garlic Powder
1 Teaspoon Dried Oregano Leaves
2 Teaspoons Seasoning Salt
3/4 Sleeve Saltine Crackers crushed
4-5 Large Potatoes peeled and cut up
1/2 Stick Butter melted
Salt & Pepper to taste
1 1/2 Cups Sharp Shredded Cheese
Cheese for top
In a large saucepan cover potatoes with water. Boil until fork tender. Drain well
In a large mixing bowl beat potatoes well. Beat in butter, salt and pepper. Add only enough milk to smooth potatoes. Being careful not to add too much. Potatoes should be fairly stiff.
Fold in cheese and set aside.
In a large mixing bowl combine all meatloaf ingredients. Mix well
Divide meat mixture in half.
In a shallow baking dish form a bottom layer
Spread mashed potatoes on top of meat mixture leaving about a 1 inch border
Top with second half of the meat mixture
Gently pat down over potatoes
Pinch edges together all the way around to seal
Cover with foil and bake in a 350° oven for 1 hour
Uncover and drain any excess fat
Return the oven for 20 minutes
Spread remaining mashed potatoes over meatloaf like frosting cake. OR pipe potatoes over meatloaf using a pastry bag
Return to oven to brown
Sprinkle with more cheese