Wednesday, October 31, 2007

Armadillo Eggs

Armadillo Eggs
From Lois Smith, of Boise, Idaho
This recipe came to Good Morning America from Lois Smith, of Boise, Idaho, who frequents the GMA recipe message board. She is part of a group of recipe exchangers and friends who met on the board and now call themselves, "The Taste Buds."

1/2 pound Monterey Jack Cheese
1/2 pound Cheddar Cheese
1/2 pound bulk hot sausage
1 1/2 cup Bisquick Mix
1 to 2 Tablespoons of Water
15-20 canned jalapeno peppers (do not rinse)
1 egg
1 package Shake & Bake (pork flavored)

1. Grate both kinds of cheese and mix together. Then, divide in half. Set aside one portion.
2. Mix together the second portion of cheese mixture, raw sausage and Bisquick mix with 1 to 2 tablespoons of water.
3. Knead until still dough is formed.
4. Stuff each pepper with remaining cheese. Pinch pepper together to seal.
5. Then, pinch off a bit of dough mixture and pat into a pancake approximately 1/4" thick.
6. Place stuffed pepper in middle and roll in hand to form egg shape.
7. Roll each ball in beaten egg and then in Shake and Bake.
8. Bake at 325 degrees for 20 minutes. (These may be frozen ahead of time, then re-heated).
Recipe courtesy of Lois Smith, © 2000
**I just thought I would put this on here 'cuz it sounds so cool! I haven't tried it, but I'm going to!! (hope its good) :-)

"Pumpkin Pie" Pancakes

I have become inspired by Jessica Seinfeld's idea of putting pureed vegetables into everything you cook. Some are hits among our family and some are complete failures. Here is one that my kids and even my husband loves.

1 cup pancake mix
1 cup whole wheat flour
1 egg
1 tablespoon canola oil
1/2 cup carrot puree
1 teaspoon pumpkin pie spice
1/4 cup sugar

Mix all together and cook on skillet preheated to medium high. My kids eat these with nothing on them. I like a little maple syrup or apple butter. These also freeze well and reheat a few weeks later on those many mornings that we are running late or those nights that I don't feel like cooking with a 3 year old and an 19 month old as my "assistants".

Tuesday, October 30, 2007

Thanksgiving Stuffing

1 (14 oz) pkg cubed Stuffing
1 lb ground Sausage
4 Tbsp Butter
1 Onion (chopped)
3 stalks Celery (chopped)
1 can (small) Water Chestnuts (sliced)
1 can Cream of Mushroom Soup
1 can (16 oz) Chicken Broth
2 Carrots (grated)
Salt & Pepper
  • Brown the sausage
  • Melt butter and saute celery and onion
  • Combine all the ingredients in a large bowl
  • If mixture is too dry - add more broth or melted butter
  • Season with salt, pepper and sage
  • Place in a large casserole dish and cover with foil
  • Bake at 350 degrees for 30 minutes