Berry Good Mini Breakfast Bake

Hello folks and welcome back to the All Things Southern kitchen! I’ve got a great recipe for you to have on hand for your overnight guests this Christmas. Stir up my Berry Good Mini Breakfast Bakes and you’ll be on Santa’s good list for sure!

berrybreakfastmuffins

“Berry Good Mini Breakfast Bakes”

1 and 1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon vanilla
Dash of salt
5 eggs
6 slices bread
4 ounces cream cheese
1 cup chopped nuts
1 cup fresh blueberries
Optional topping: syrup

glaze: 2 tablespoons cream cheese/1/2 cup confectioners’ sugar/1 teaspoon lemon juice/1/2 teaspoon vanilla extract

I’ve already greased the muffin tin. We’ll need to layer our bread in first. I’ve got six slices of sandwich bread that I’ve cut into bite size pieces and divided among the individual cups.

Now I’m going to take a mixing bowl and beat together a half cup of flour with 1 and 1/4 cup of milk and five eggs. We’ll stir in a teaspoon of sugar, 1/2 teaspoon of vanilla extract and a dash of salt and continue beating this until it’s smooth.

Next, we’ll take four ounces of cream cheese and cube it evenly over the individual cups. Then we’ll divide our egg and milk mixture over the bread and cream cheese and top with blueberries and chopped nuts.

Last step: We’ll make a cream cheese drizzle by combining a half cup of confectioners’ sugar with two tablespoons of room temperature cream cheese. Stir in a teaspoon of lemon juice and a 1/4 teaspoon of vanilla extract and drizzle it over the individuals servings! (You can also top with syrup but I don’t think it’s necessary!) Cover it and slip it in the fridge for an hour or so. Or, you can prepare it the night before and have it read for the following morning. We’ll bake it at 400 degrees for 30-35 minutes or until it’s a pretty golden brown.

Enjoy my Berry Good Mini Breakfast Bakes, y’all! It’s good eating from the All Things Southern kitchen to yours~

Hugs, Shellie


Sausage Creole and Rice

Hello folks and welcome back to the All Things Southern kitchen! Its dinner time, you’re late getting home from work and the family is famished. What ‘cha gonna do? I’m afraid I can’t feed all of you– although I’d love to– but I can teach y’all how to have just a few ingredients in the pantry and fridge and whip up something wonderful in no time flat. Today, I’m going to give y’all my recipe for Sausage Creole and Rice! We’ll do it on the stovetop in about a half-hour, start to finish.

Oops– I didn’t snap a picture of this dish for y’all, so I’m pasting in one of rice growing on our farm, taken by my daughter-in-law, Carey. I thought y’all might enjoy seeing it in the growing season.

rice

“Sausage Creole and Rice”

4 lb. link sausage
1 medium onion, chopped
1 large green pepper, chopped
¼ cup butter
1 (16 ounce) can tomatoes
1 (6 ounce) can tomato paste
1 (3 ounce) can sliced mushrooms, drained
¼ teaspoon chili powder
Salt and pepper to taste
3 cups cooked rice

We’ll begin by cutting our link sausage into bite-size pieces. Meanwhile, I’ve got a chopped onion and green bell pepper in a bit of butter on the stove top. We’ll let it ‘em cook down while we put some rice on to boil.

Once our veggies are tender, we’ll add in our sausage along with a small can of sliced and drained mushrooms, a can of tomatoes and a can of tomato paste. We’ll season it to taste with salt and pepper and a ¼ teaspoon of chili powder and our work is done.

Let is simmer for 20-25 minutes and serve over hot fluffy rice with a side salad and French bread. Oh, and enjoy the grateful reviews from the hungry family. It’s Sausage Creole and Rice and its good eating from the All Things Southern kitchen to yours.

Hugs, Shellie

Chicken and Dumpling Casserole

Hello folks! Welcome back to the All Things Southern kitchen! We’re making “Chicken and Dumpling Casserole”. My darling Aunt Peggy shared this recipe with me. It was delicious as is, but I tinkered with it here and there.   Let’s get cooking!

“Chicken and Dumpling Casserole”

3-4 chicken breasts, cooked and shredded ( Or one store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick Biscuit Mix
2 cups whole milk
1 recipe simple white sauce or 1 can cream of chicken soup
3 chicken bouillon cubes (or 3 teaspoons of chicken granules)
1/2 teaspoon dried sage

1 teaspoon minced garlic

1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

I’ve preheated the oven to 350 degrees and I’ve prepared our ingredients. We’ve got three layers on this thing. Ready? I’ll count it down.

Layer Number One! We’ll take a 9 x 13 casserole dish and melt 1/2 stick of butter in the bottom. Then we’ll spread our chicken breasts over the butter. I’ve used four chicken breasts that I’ve roasted and shredded. You can also use the meat from a store bought rotisserie chicken. Over the  chicken we’re going to sprinkle salt, pepper, sage, and diced garlic. Now, this is important. Do not stir.

Layer Number Two! We’ll mix two cups of Bisquick with 2 cups of milk. Then we’ll pour it slowly over the chicken. Again, do not stir.

And finally– Layer Number Three Folks! In a medium bowl, we’ll whisk together 2 cups of chicken broth, one recipe of simple white sauce or a can of cream of mushroom soup. You can find that simple white sauce recipe on my website. Now, we’ll stir in 3 crushed chicken bouillon cubes (or 3 teaspoons of chicken granules) and pour it slowly over the Bisquick layer. Remember, no stirring.

We’ll bake our casserole for 30-40 minutes at 350 degrees, or until the top is golden brown! Yum! Enjoy my “Chicken and Dumpling Casserole”.  It’s good eating, from the All Things Southern kitchen to yours!