This month I was assigned to Amy's blog, The Saavy Kitchen. I instantly had a long list of things I wanted to make, like her Banana Bread French Toast, her Gourmet Mushroom Risotto, and her special BLT.
I did end up making two recipes that caught my eye!
First up... Sausage and Hashbrown Bake.
The breakfast casserole was pretty good but I think I just like my shredded hash browns crispy. And these weren't so I think it could have been better without the hashbrowns and maybe more of the bisquick for a biscuit taste. But that's just a personal preference.
Sausage and Hashbrown Bake
slightly adapted from The Saavy Kitchen
*Makes 6 servings
- 1 (16 oz) package maple pork sausage
- 1 and 1/2 cups shredded hash browns
- 1/4 cup onion, chopped
- 1 and 1/2 cups shredded cheddar jack cheese
- 1/2 cup Bisquick
- 1 cup milk
- 1/8 tsp pepper
- 2 eggs
Cook sausage in a large skillet over medium heat. Add in onions once sausage has browned a bit. Cook until sausage is no longer pink and onions have softened. Drain grease.
In a large bowl, stir together sausage, hash browns, and 1 cup cheese. Pour into the baking dish.
In a separate medium bowl, stir together Bisquick, milk, pepper, and eggs until blended. Pour into baking dish over sausage mixture.
Bake uncovered for 40-45 minutes. Sprinkle with remaining cheese and bake until cheese melts. Cool for 5 minutes. Season with salt to taste.
I wanted to give another recipe a try since I wasn't blown away by the breakfast casserole.
And I figured I couldn't go wrong with a peanut butter cookie filled with a mini Reese peanut butter cup.
Annnnnnnnnnnd I was right.
My mini muffin tin makes 12 but there was leftover batter. I think I'll make the rest tonight... I think there may be enough batter left for another 4 or 5 cookie cups, maybe more. The batter also stuck to my hands and wouldn't roll in balls so I just plopped 1-inch globs of the batter into the muffin pan and pushed the dough down firmly and up the sides of the muffin tin.
Peanut Butter Cookie Cups
from The Saavy Kitchen
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 and 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- mini Reese's Peanut Butter Cups
In a large bowl or mixer, beat together sugars, butter, and peanut butter until blended. Add egg, milk, and vanilla. Beat well. In a separate medium bowl, stir together flour, baking soda, and salt. Add to the peanut butter mixture. Beat well.
Grease a mini muffin tin. Drop 1-inch balls into the muffin tins, pushing dough firmly into and up the sides. Bake 8 minutes, or until cooked through.
While still hot, push a mini Reese's into each cookie. Place back in the oven for 1 minute. Allow to cool in the pan for 15-20 minutes and then remove to a cooling rack.
Check out the other SRC posts in the blog hop below:
Linking up here.
Peace, and bacon grease!