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November 19, 2012

November's Secret Recipe Club - Peanut Butter Cookie Cups + Sausage and Hashbrown Bake!

It's time for another month of The Secret Recipe Club

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
Heat oven to 400 degrees. Grease a 13x9 inch baking dish.

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.

Printable Recipe


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
Heat oven to 375 degrees.

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.

Printable Recipe


Check out the other SRC posts in the blog hop below:

Linking up here.

Peace, and bacon grease!



TheSavvyKitchen said...

Sorry you didn't enjoy the Hashbrown's definitely one of my family's favorites!! I'm glad you were able to find one that you did enjoy, though. I love those peanut butter cups :)

Chelsy Ethridge said...

You had me at peanut butter.

Rhonda said...

Wow the hash brown bake sounds great, too bad it didn't hit the right notes for you. Buuuut you persevered and came out with a winner!

Debbi Does Dinner Healthy said...

I don't blame you for making both recipes, they both look great. I could so go for that breakfast bake right now!! And of course the cookies for dessert. :-)

Melissa said...

Both of these recipes look great to me! I agree with Debbi--breakfast and dessert in one great post :)

Anonymous said...

Both recipes sound good to me too. You could probably crisp up a piece of the breakfast casserole in a frying pan, you may like it more :)

Chris said...

Thank goodness this was TWO SEPARATE recipes. I was picturing a peanut butter, sausage, and hashbrown casserole from the title on my news reader, lol.

Gloria - The Ginger Snap Girl said...

Hi Desi! I had a blast browsing your blog over the last month. Kudos to you for doing 2 recipes! I'm glad the peanut butter cookie cups were a hit. I could totally eat one of those. Or 3. Maybe more. ;)

Happy Thanksgiving!

Unknown said...

LOL.. I'm with Chris, I was happy to see this wasn't one recipe :)
Loving the cookie cups... can't wait to try these!

Veronica Miller said...

Good for you for trying a second recipe! Glad you got one you like. I've had those before-so good. Don't know why I've never made them!

Unknown said...

that sausage and hashbrown bake would be divine! i love the cheese in there too.

happy src reveal to you my friend from a fellow group c member. xo, kristy

Unknown said...

I love egg dishes and peanut butter cups are just about the best things going. Thank you for sharing!

city said...

thanks for sharing.

Unknown said...

These peanut butter cups are always a hit wherever I take them. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. Come link up to enter.

Carrie @ My Favorite Finds said...

I love that you made the cookies in a muffin tin! How cool! Thanks for sharing at Must Try MOnday!

Mostly Food and Crafts said...

Super yum! My kids would love those cookies (me too) thanks for linking up to Friday Food Frenzy!

Diane Balch said...

True inspiration... love these cookies. You are really innovative. Thanks for sharing this recipe on foodie friday.

Miz Helen said...

Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

April J Harris said...

Both these recipes look delicious but the Peanut Butter Cookie Cups most of all - wow, what a treat!

Crafts a la Mode said...

Thanks for linking to Adorned from Above. I'm following you, too. Love the cookies. Best wishes, Linda
If you have any ornaments I'd love to have you link up to the Ornament Party also.

Alea Milham said...

These cookies look amazingly delicious! Thanks for sharing your recipes with the Hearth and Soul Hop.

The Busy Bee's said...

Yummy!!You are so talented!! We hope you will come back this week! Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party starts at 12:01AM on Wednesday and runs through Sunday night. Have a great week.
Debi, Joye and Myrna (The Busy Bee's), Linda (Two Succulent Sisters)

Adorned From Above said...

Hi Desi,
It all looks amazing. Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop. This weeks party is live. I hope to see you there.
Debi, Joye and Myrna (The Busy Bee's)

Run DMT said...

That hashbrown bake looks incredible! I love breakfast casseroles!

Thanks for playing along at Friday Food Fight!

Janie said...

I love those little cookie cups! Thanks for linking up to Tasty Thursday.

Donna Heber said...

Hi Desi,

Your peanut butter cookie cups look delicious! I am visiting from Wicked Good Wednesday and hope you will drop by to say hello.