I call this one, Connie’s sausage-egg and cheese McMuffin.
Hello everyone, I hope this day finds you well as it is a beautiful sky blue day in North Florida today. And the little sparrow birds have already emptied out one feeder and they are working on the second feeder like there is no tomorrow.
But little do they know, there will always be some seed in the storehouse for them!
Today, I wanted to post this little recipe. Now you can always go to McDonald’s and have one of their sausage-egg and cheese McMuffins. But as I have no car, that is not one of my options.
So I create my own sausage-egg and cheese McMuffin. I really enjoy these, once in a while. So on to the recipe.
You will need some patty sausage meat or buy the pre-fab kind. I do not.
2 patties of sausage
2 fried eggs with salt and pepper
2 egg muffins
2 slices of cheese and mayo or your choice of condiment
I used my air-fryer to cook two thick patties of sausage. I used 370 degrees for the temp. setting and put the timer on for 12 minutes. At half-time, I flipped the sausages. And at the last minute of cooking the sausages, I threw on the cheese.
While this was cooking, I fried my eggs in a little olive oil and toasted the two muffins in my red toaster, which makes me think of the old-time dining car restaurants or the old-time cafes, from way back in time.
Ok, so now that everything is cooked, we just assemble our breakfast sandwiches Put mayo on the toasted muffins and then the fried eggs. Next comes the sausage and cheese. Next comes the plate with a glass of orange juice or coffee.
I do so hope that you will enjoy this breakfast sandwich recipe and check out more of my recipes while you are visiting.
I do thank you for your taking the time out of your busy day to stop by. Hopefully, you will come by again as I post on Sat and Tuesday.
This is a photo of December 25th, 2020. It,s main feature is a 20 lb, orange brined turkey which brined for 36 hours in a brine that I learned from Chef Jeffery.
I also made a creamy coconut pie with the coconut poured over the top and with real whipped cream from the can for added texture and taste. You will find my coconut pie recipe in my recipe archives if you wish to.
My Christmas turkey with my creamy coconut pie. A friend stopped by with the mashed potatoes and stuffing with the cranberry sauce. She also bought her awesome homemade pumpkin pie along.
I do hope that each and every one of you had a little Christmas dinner with a loved one or friend. It was a nice day for me and my neighbor. We had a lovely dinner while listening to Christmas songs on my laptop from Youtube. We also had minute made pink lemonade for our beverage.
Afterwards, we split up the dinner for the 2 homes. Now I have got to can turkey by Sunday! But I wanted to give you the brining recipe that I used on the turkey. First I had to thaw him for 2 days and get the paper packages out of him
The only pan that I had big enough was the aluminum turkey pans. I had 2 together and a hard cookie pan under them for firmness.
I used 8 ornges cut into 1/4ths.
1/2c. salt
3/4th gallon of water (Jeffery used a gallon, but he had a bucket and a fridge for it to fit in). I did start with the gallon but had to dip a lot of it out so I could pick up the pan to refrigerate the bird for 12 hours on the back side of the bird.
Then take it out and flip the bird on to the breast side for the next 24 hours to brine in the refrigerator
Back to the brine recipe. You have your water and salt and oranges together.
Add in 5 bay leaves and 1 TBSP of rosemary and 1 TBSP of thyme.
Add in 1 TBSP of black pepper corns. Stir this and have the turkey in the pan and pour this over it.
In, the morning to cook the turkey, you use a soup ladle to dip out all the brine. Stuff the oranges in the cavity of the bird. I used the same pan to bake mine in or you can change pans.
I like to cook a stress-free turkey. So I got up at 6 am and turned the oven on to 330 degrees and just put the bird in the oven and went back to bed. I do not smear butter or dip broth over the turkey as it is cooking. I did leave the oven light on for the bird. And when it browned I tented the bird with foil so he would not burn. As I wanted to cook the bird for 5 hours which was 45 minutes over-time as I always do. It was juicy and really good.
So, thank you for visiting today, and do come back soon, as I post on Tue-Thur and Saturdays. Check my archives for more recipes if you wish to. And share away with your friends. is the link to Chef Jeffery.
I, re-canned this #10 sized can of hominy into quite a few pint jars so that It would be an item in my canning food pantry for the whole year. This will make many soups through out the year for about $5 of cost. #Hominy #canningThese pint jars are from the 110 oz huge sized can of hominy. These are really good in soups.
I want to say, Merry Christmas Eve to all, and I hope that you are feeling loved, even if you are by your self. Show yourself some love during these tough times.
If all we have is our own little self, then we need love too.
If all we have is our own little family in the house, then love will just have to be enough to carry us through these days ahead. I am praying for all of you, constantly and I send you hugs and love.
I am a canner from way back there, I used to grow all my gardens of vegetables and fruit trees and pick wild blackberries like crazy. I even re-started many many mulberry trees from a tree that used to be in Watermelon Park that is near Lake City Florida.
This tree had a History, you see. All the farmers back in the day, before my time, would meet up under this giant mulberry tree and sell their wares. It was at an S&S Store at that spot, where I happened to work at.
They were tearing the tree down to pave the store lot as it was a dirt lot. I happened to be riding by, that day and when I saw that beautiful tree tore down, it ripped at my heart. So I got out of the car and collected many many little stick branches and took them home and stuck then in dirt pots and they grew and grew.
I had a giant tree myself from one of those sticks. And I gave out many many trees to a lot of people. So that special tree lives on.
On to the recipe now, sorry folks about reminiscing. But I blog because, of the old days, to try to teach the many that want to know. As I feel it is my purpose in this life, to try and take care of all of you, by sharing wisdom from the ways of our ancestors before us. This is how I learned a lot myself, from listening to their life stories.
There I go again. Sorry.
You will need a 110 oz can of hominy and about 6 or 7 pint jars with lids and rings.
Pressure Canner – a chopstick to de-bubble- tiny bowl of vinegar and napkins
A wide mouth funnel Jar lifting tongs (strong). Kitchen towel folded in half on counter near the stove to put boiling jars onto.
Ready now, here we go. As the hominy is already cooked, we just warm it and the juices in a pot to boiling. While this is starting out. Have 2 inches of water in your pressure canner also coming to a boil. Have a third big pot of water boiling to fill your jars with.
Next I take a soup ladle and ladel out some boiling water into 2 of the jars. As you fill each jar with hominy, then pour the water off into one of the cold jars that are without water. Keeps each upcoming jar hot until it gets filled.
As you fill a jar, add 1/8 tsp. of salt to it. Use the pan of boiling water to fill the jar up to within 1 inch head-space from the top ring on the jar. De-bubble with the chopstick. Wipe the top of the jar with a napkin dipped into vinegar. Put on the seal (this does not have to be hot). As it will get there in the canner. Put the ring on the jar , just finger tight! Put the jar into the canner. Repeat for each jar. ( I do have the canner metal ring in the bottom of the pot, before adding the jars.
If you do not have enough jars of food to fill up the canner, just put hot water into extra jars and set them around in the canner as place holders. I do not cap mine.
Time now to take the jiggle weight off the canner top and set it aside. Put the canner top on. Have the water already boiling hot in there! Have the dial on number 6. You do not want to bring this up too fast or you will lose liquid from your jars! When you see steam coming out of the jiggly vent then you put the jiggle weight on.
There are a lot of steps to canning, but I promise you that it will be worth learning to do it safely. Next you turn up the stove to #7 and wait for the number dial on the pot to get to #11 (Florida altitude). Google if you live higher up.
When it gets to #11, then you turn the temp down to #3 or #4 so that the dial will level out to around the #11 lbs of pressure for the whole processing time. Start timer now for 60 minutes! Most times for pint jars are for 75 minutes or 90 minutes for quarts. (But hominy is 60 minutes).
When timer goes off, just turn off the stove and WALK AWAY until all the pressure is released on its own and the dial is at ZERO. Only then can you open the pot. This is the top safety part of canning, if you open it under pressure it will explode!
When you open the lid there will be steam coming out so tilt the lid away from you. Use tong lifter in one hand and a pot holder in other hand for bottom of jar. Set the jar on th folded towel near the stove and walk away again. After about 4 hors I take the rings off the jars and if cooled down enough I wash each jar with warm soapy water and dry.
Use a marker and label food name and date on each jar seal and store away from sunlight. These will keep at least 3 years as long as you were clean and did all these steps during your food processing time. I hope that you will enjoy learning this and that it will provide for you family with lots of money savings on food.
If you have the time, stay a while and check out some recipes. I post on Thur-Sat and Tuesdays, so do come back if you wist to and share with friends. Thank you for your visit. Connie B. https://www.wisdomforpennies.com
I am setting up this post on a sunny Wednesday day here in North Florida, for Thursday’s post in the morning. I have the photo’s done, but have to finish the recipe. I will be back in the morning with this recipe.
I hope that all is well, in your home and family. Ok, I am posting the recipe now as I have a lot to do tomorrow.
2 tubes of crescent rolls
20 oz can cherry pie filling
1/2 c melted butter
1/2 c sugar with 1/2 tsp cinnamon mixed together
1 tsp vanilla 1/2 c powdered sugar
1 TBSP milk
Preheat oven to 350 degrees and grease 2 baking pans
Pop open a tube of crescent rolls- use every 2 triangles to make 1 rectangle=4 rectangles. Mash the scored edges together with your fingers.
Use a spoon of melted butter on each and sprinkle a little spoon of cinnamon and sugar down the middle of each rectangle. Starting at the long ends, roll each into a tootsie roll and make each one into a spiral circular form. If the seam opens just pinch back together.
Put on greased cookie sheet and make a well in each with side-walls. (Like a pizza crust). Put a heaping spoon of cherry pie filling on each one. Do the second tube of crescent rolls the same way.
Bake 350 for 35 to 40 minutes. As these are already sweet enough, I barely used any of the icing on each one. Use powdered sugar that you have whisked together to get out the lumps and add the TBSP of milk or less to it.
Drizzle a very small amount on each cherry danish when they have cooled down and remove to a pretty plate.
At our card game, we all looked at these like a lighted Christmas tree and all we could say was wow! This one’s a keeper. I do hope that you will try it! This recipe makes 8 cherry danish or cream cheese or blueberry etc-etc-etc.
Hello, everyone. I wish you the best for this day. North Florida is cloudy today but not a cold day. The world is only cloudy if you let it be. Put your mind on something interesting and let it carry you through this day.
I am always thinking of and praying for everyone in this world, for every-day that goes by. And I do try to give out a little joy to you all as that is all that I have, but that is enough.
So, today, I am giving you my favorite chocolate fudge frosting recipe. If you make this and put it on a devil’s food cake or a fudgy chocolate cake mix. All I can say is oh my my! Because when I gift this cake to someone, that is all they can say, too.
I will add a photo one of these days when I make this delightful fudgy frosting. I have to watch what I eat and I can not eat a whole cake by myself so one day when there is an event, then I will cook one up.
Ready for the recipe now? I just bet you are! Ok these are the ingredients that you will need.
1/2 c cream or milk 1 stick butter microwave until boiling
5c powdered sugar 1/2 c cocoa whisk together
1 tsp vanilla
Add all dry ingredients with vanilla into your mixing bowl with the vanilla. Have the boiling cream and butter near by.
Begin by pouring a little of the cream and butter mixture into your frosting as you are whipping it up with your mixer. Keep adding the cream mixture in slowly and a little at a time, just until frosting becomes creamy enough to spread on the cake. You may not need all the cream mixture. The next step is to share this and enjoy or give as a never forgotten gift.
I used to bake one of these each month for 2 dozen brown chicken eggs, straight from the farm. The cake was well appreciated and so were those beautiful eggs.
Thanks for visiting and do stay a while and check out the monthly archives for more recipes if you wish. Share away and think about returning to visit again as I post on Sat-Tue and Thursdays. Connie B.
Brrr. It’s cold in Florida today and very windy. I hope that you are warm and cozy today, where ever that you may be.
Here is a little bread recipe that I enjoy and I hope that you may also. I had made spaghetti a while back, it is in my archives for October or November, I think. Anyway, this made some mighty tasty garlic and cheesy buns to go with the spaghetti.
If you need just a bit for one, then use 2 TBSP of soft butter and stir in some garlic powder ( 1/16 th–tsp) and use a small garlic clove minced finely with a dash of salt. Dice up a cheese-stick’s worth of cheese. I used motzerella cheese. Use any kind.
Just spread butter mixture over bread and add smally diced cheese over top and broil for a few minutes until browned. Stay with this as it burns very quickly!
If you have a larger family than just I, then use a 1/2 or whole stick of soft butter and use 1/2 tsp of garlic powder or more if you like and 2 or more cloves of minced garlic with a little salt added in. Dice up your cheese in small chunks and put on the top. Broil a couple of minutes until brown.
I hope that you will use this recipe for your family of for yourself as this goes with everything. Stay awhile if you wish and share if you want. Thank you for your visit and do come back soon as I post on Tue-Thur and Saturdays. Connie B.
Hello everyone! I hope this day brings you happiness! I am going to share a cinnamon roll recipe with you today and maybe that will lift your spirits. I am pretty sure that this recipe is from The Pioneer Woman, Lee Drummond so all the credit goes to her for this awesome recipe.
Ok ready to start now? I just use self- rising flour for about everything I make. So here is my recipe.
4 1/2 – 5 c. flour
1 can of evaporated milk at 110 degrees F.
1 tsp. sugar 2 1/2 tsp. yeast
1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar
2 Tbsp. oil 1 egg at room temp.
Add 1 tsp. sugar and 2 1/2 tsp. yeast to your 110 degree evaporated milk. Wait 7 minutes until foamy. This tells you that the yeast is still good!
In a large bowl have your dry mixture of 4 1/2 c. flour 1/3 c. dry milk 1 1/2 tsp. salt 1 c. sugar and 1 room temp. egg whisked. And 2 Tbsp. oil.
Now you can add your wet yeast mixture to the dry flour mixture. Stir it until just mixed together and put saran wrap over the top of the bowl and let this sit out on the counter for 15 minutes. (Doughy will be tacky) so it will be hard to work with. But worth it, in the end results!
Sprinkle counter with a very small amount of flour and start kneading the dough. Use as least flour as you can get away with, but you will have to be using small amounts so this will not just stick to your hands.
Knead for 15 to 20 minutes until your can do the window pane test. Which is when you can stretch some dough and see your fingers through the dough. Time to cover with wrap or a clean kitchen towel and sit in the warm oven.
This is my special way to make my breads and rolls rise!!! I always heat up my oven to 200 degrees for about 5 minutes and turn the oven OFF. I do this step every time the rising times come up. And it works very well for me as you need a warm place for dough to rise.
Now put dough into your oven with it warmed up and turned off. Let rise 1 hour or more until doubled in size. Have a stick of butter sitting out to soften up while the dough is busy in the oven.
The filling recipe is 1 stick soft butter 1/1/2 c. brown sugar 1/4 tsp. salt and 1 1/2 Tbsp Saigon cinnamon. Which has an amazing stronger cinnamon flavor. I ordered it from MySpice.com
Punch down dough now. Put flour on counter and roll out till it is 3 inches wider on each long side, than a 13×9 baking pan or dish.
Now use your hands and slather the dough with butter and whisk other ingredients of filling together and sprinkle on top of butter.
This is a long recipe! But this is what you are aiming for!
Now you start on the long edges and roll up the dough like a tootsie roll. Pinch the edges together with your finger tips. If you want huge cinnamon rolls just aim for 9 slices by using dental floss to cut with.
Time to heat oven for 5 minutes at 200 degrees and turn off. Take a 4 oz package of cream cheese out of the fridge to soften up.
Put these on a wax papered pan and cover the rolls with kitchen towel again and let rise for an hour., in the oven. Bake at 350 degrees for 20 minutes.
Only one more step! I promise you!
While these are baking Use a medium bowl for 4 oz cream cheese at room temp and add in 3 c. of powdered sugar and 1 tsp. of vanilla and add milk by the Tbsp. ONLY while you are mixing up this delicious frosting to get to the right consistency top pour over those hot freshly baked cinnamon rolls!
I made these for a Community Dinner so I had to make 2 13×9 glass dishes. This turned out to be the only dessert that was brought to the dinner, but I don’t think everybody minded at all! And they were happy.
Thank you for visiting my blog and do please come back soon to see what’s next. Even I don’t know! I decide on the spur of the moment as that is how I’m wound. It makes it more interesting for me to make a post. I post on Thur-Sat-and Tuesdays. See ya later! #dessert
