In My Kitchen Cooking Show
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In My Kitchen features a monthly cooking show on Comcast, Channel 3. Each month you can learn a new quick and easy dinner. And all of the recipes from each month will be posted below for your convenience.
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DECEMBER RECIPES
Sausage and Egg Casserole
7 Slices of White Bread (with crust cut off and cut in cubes)
1/3 Cup Butter
8 Large Eggs
1 Pound of Sausage (Your Choice - Mild /Hot, etc)
2 1/4 Cups Milk
4 Ounces of sliced Mushrooms
Salt and Pepper
1 1/2 Cups Grated Cheddar Cheese
Preheat your oven to 325 degrees. Brown your sausage in a skillet over low to medium heat. Take your cubed bread and place it in your casserole dish - spread them out. Then drizzle your melted butter all over the bread. Use a slotted spoon and transfer your cooked sausage onto the buttered bread cubes. The reason I use a slotted spoon is to keep any access fat from transferring into the casserole dish. Mix your eggs in a bowl and then add your milk and mushrooms. Also add your salt and pepper. I use about 1/3 teaspoon of salt and 1/4 teaspoon pepper. You can very according to your preference. Mix all ingredients together in the bowl and pour over the sausage and bread. This is the point that you can cover with foil and place it in your refrig. if you are cooking it the next day. When you are ready to put in the oven - then add your grated cheese over the top and cover with foil. Cook in your 325 degree oven for 1 1/2 hours. Then take off the foil and continue to cook for 10 more minutes. This makes the top a wonderful golden brown. Serve and enjoy all of the wonderful compliments !!
Hot Morning Tea
1 Gallon of Apple Juice
1 Package of Crown Mulling Spices (located at In My Kitchen)
1 can of Orange Juice Concentrate
Heat your apple juice over low to medium heat and add your mulling spice mix. Stir until dissolved. Then add your Orange Juice and stir. Place heat on low or simmer and enjoy not only the drink, but the wonderful holiday aroma. I also like to serve this tea cold over ice for a nice treat in the winter or summer.
Christmas Morning Cinnamon Swirl Muffins
with Honey Butter
Christmas Morning Muffin Mix (located at In My Kitchen)
Follow the instructions on the package and enjoy these yummy and easy muffins anytime !! The honey butter is so easy and you will love it. Just let 1 stick of butter come to room temperature. Unwrap and place in shallow bowl. Add 2 Tablespoons of honey and mix. You can also add a hint of orange zest if you really want to shake it up !!
Red and Green Grape Salad
4 Cups of Red Grapes (seedless)
4 Cups of Green Grapes (seedless)
1/2 cup of Brown Sugar
1/2 cup of White Sugar
8 ounces of Sour Cream
8 ounces of Cream Cheese
1 teaspoon Vanilla
1 cup Chopped Pecans
Wash your grapes and pick them off the stems. You need to dry them off with paper towels as good as you can. This step is very important because it will allow the white mixture to stick better to the grapes. Then set your grapes aside. In a bowl, mix your cream cheese, sour cream and both the brown and white sugar. Do not be upset that the mixture is lumpy - it is supposed to be. Then add your vanilla and stir. You are now ready to place everything in your bowl. I like to use a glass bowl to allow the guests to see the alternating layers of salad - however, any bowl will be great. Begin your bottom layer with the red and green grapes (about 1/4 of the total). Then add some of the white mixture - you do not have to cover all the grapes. Then add a layer of your nuts. Again, add a layer of grapes - but this time use 1/2 of the remaining grapes to this layer. Then add a layer of white mixture. Skip the layer of nuts this time and go straight for the remaining grapes. Use all of the rest of the grapes for this layer and then use the remaining white mixture on top of them. For the final layer - sprinkle your nuts on the top and you are ready. The grape salad is a great side for so many meals and it is also great after it sits in the refrig. overnight.
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For more information on cooking shows or questions --
call In My Kitchen at (256) 880-7322
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