2 for 1

Two breakfast pies.... why two? Read on.

Breakfast Pies The First

1 can refrigerated biscuits
1 carton Eggbeaters
8 strips turkey bacon (or whatever), cooked and crumbled
1/3 c milk
hot sauce - 1-5 dashes to taste
cheese

Spray muffin tin well. Separate biscuits (if using Grands or the like - I would use ½ a biscuit). Stretch them out and line each cup with a buscuit. Mix eggs, milk and hot sauce. Ladle egg mixture into muffin cups and top with bacon and cheese. Make sure not to fill too full as these will puff up very nicely.

Bake at 350 for about 25 minutes - start checking at 20. Bake until firm.

These were delicious and made enough for 2+ days of breakfasts. HOWEVER, someone (who may or may not have a law degree) left them out on the counter all day after Day One. We were all very sad. But it led to:

Breakfast Pies The Second

5 eggs (yes - we are now out of eggbeaters)
1 can cream of celery soup
8 strips turkey bacon (or whatever), cooked and crumbled (or 8 link breakfast sausage - yes I use turkey)
stale bread - cubed
½ t dried mustard
hot sauce as above
cheese

Line muffin tin with papers and spray. Put a few dried bread cubes in each cup. Mix soup, eggs, mustard and hot sauce. Ladle into cups and again top with bacon and cheese. Bake at 350 for 25 minutes checking at 20 minutes.

Both are good - I think we liked the second one better because it is very reminiscent of the famed and loved Paul's Breakfast Casserole.

I baked both these the night before and nuked them in the AM. If I was a more of a "get up early" kinda girl I would have assembled the night before and baked in the AM. But I'm not.

Cranberries!

We are on somewhat of a cranberry kick here at Why Mom Why. The Lawyer is the only person I know who eats (whole berry) cranberry sauce year round. Now that the stores are full of fresh ones - he is in heaven. He made cranberry sauce this weekend and I made (a small test recipe of) cranberry chutney.

Cranberry Chutney
½ bag fresh cranberries washed and picked over
1 apple - chopped with skin on - Honeycrisp preferred
10 dried apricots
handful golden raisens
½ small can pineapple (not crushed but in small slices)
½ minced red onion
2 t canola oil
1 t cinnamon
1/8 to 1/4 t dried ginger
1/8 to 1/4 t nutmeg
1/8 to 1/4 t ground cloves
1/3 cup cider vinegar
1/3 cup orange juice

Saute the onion in the oil until very soft. Add rest of ingredients and simmer until the dried fruit is moist and the mixture is thick, 20+ minutes. I had planned to put sugar in this but I seriously forgot. It was perfect without for us as we like tart. You could also add 1/4 to ½ cup white or brown sugar. I am planning to make this as gifts and I will definitely put in some sugar. The lawyer loved this. I think it is already gone.

Apple Cranberry pie

1 pie crust (I DO use Pillsbury - I hate making pie crusts!)

3-4 apples (honeycrisp preferred)
½ bag fresh cranberries washed and picked over
3 T butter (which I will omit next time)
1 t cinnamon
1/8 to 1/4 t nutmeg
1/8 to 1/4 t ground cloves
approx. ½ cup white sugar (although I think brown would be good too)

thinly slice apples and layer with cranberries. Dot with butter and sprinkle on sugar and spices. Bake at 350 for 1 hour.

This was VERY soupy. I will omit the butter next time or only use 1 T. The "soup" was delicious though. This makes a small pie - just right for a smaller Thanksgiving or if lots of other desserts are being served.

NEWSFLASH

Mah Chocolate Chip Pumpkin Cookies are WINNERS!

My recipe took first place at the Champaign Public Library healthy recipe smackdown! (The events committee has a catchy name which is escaping me right now.)

OH! Did I mention there were TWO "sweet" entries. But HEY - I WON!

ahem. What did I win? A $10 dollar gift card to Latte Da!, the cafe in the library.

and. Since you asked. The ingredients set me back $12. But hey! I WON!

Too Easy

This one is almost too easy and was a surprisingly huge hit.

Italian Wedding Soup

meatballs (one batch - see below)
1 ½ cartons of chicken stock or equivalent homemade
pasta - small shapes cooked
cheese
spinach - optional

Simmer the meatballs in the stock for as long as you have time. I simmered for about ½ hour while I was cleaning up the kitchen and running Maya to choir.

If using spinach - right before serving, add to broth.

Place pasta in bowl and ladle soup over pasta. Top with cheese. Compliment yourself on a quick weeknight supper.

Meatballs - I usually make a triple or quadruple batch of meatballs whenever good ground beef is on sale. Here is the basic recipe.

1 lb ground beef (90/10 is good for flavor)
1 medium minced sweet onion
garlic or garlic powder to taste
oregano
parsley
salt
pepper
spicy seasoned salt (just a couple shakes)
1 egg
½ cup bread crumbs
½ cup grated hard cheese, parmesan, asiago, whatever you have in the fridge

Combine everything and cook over medium heat until no longer pink. I usually add in some white wine if the pan gets too dry.

These freeze extremely well. If you have these in the freezer, your life on weeknights will be so much better! Add your favorite pasta sauce and have spagetti and meatballs, or meatball subs. Or make this soup with pantry items and your family will love you.