Tuesday, October 21, 2014

Apple Sausage Breakfast Bake

Our friends and family just love to come to the cottage to enjoy the beautiful country side and the lake. When we have house guest I like to have a really nice breakfast casserole or serve a nice simple brunch that allows me to spend time with my guest. Apple Sausage Breakfast Bake is a wonderful combination of sage flavored sausage and the tartest of a granny smith apple, that is paired with a custard soaked french bread, it is delicious. This is a new breakfast bake that I will be serving my guest this holiday season and I think they are gong to really enjoy it and hope you will too.

Apple Sausage Breakfast Bake
Miz Helen's Kitchen
1 pound sage sausage
1 loaf day old french bread
3 Granny Smith Apples, peeled, cored, chopped
6 eggs, beaten
1 1/2 cups half and half or whole milk
1 teaspoon vanilla extract
1/2 cups packed brown sugar
1 1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon all spice
2 cups sharp cheddar cheese, shredded
In a hot skillet brown the sausage then add the apples and cook until the apples are just tender.
Cut the french bread into small bite size pieces.
In a large mixing bowl beat the eggs and milk, then add the vanilla and mix well.
Add the brown sugar, cinnamon, nutmeg and all spice, mix well.
Add the cooked sausage and apples to the mixture and mix well.
Add the cubed bread and push the bread down in the mixture so that it soaks up the liquid.
Spay a 9X13 baking dish with oil and pour the mixture into the baking dish, cover the dish and refrigerate the dish overnight.
Remove the cover from the breakfast bake and bake at 350 degrees for 45 minutes, remove the bake from the oven and cover with the cheddar cheese. Place the dish back in the oven and continue to cook for 15 more minutes until the cheese is melted and the breakfast bake is set in the center.
Can add 1 cup dried cranberries and 1 cup chopped walnuts
Serve with warm syrup.

Starting With Fresh Granny Smith Apples

Brown The Sausage and Apples

Chop The Bread

Mix The Breakfast Bake

Refrigerate Overnight


Ready To Serve


We are going to really enjoy this breakfast bake with its sweet and savory flavor. I sure am happy that you could stop by and enjoy some of our brunch with us today, it is always good to spend time with you.  Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Sunday, October 19, 2014

Roasted Pumpkin Enchiladas with Pumpkin Sauce

The pumpkins have been so pretty this fall and delicious, maybe because we have had cooler weather, the meat of the pumpkin has been very sweet. I developed two new recipes for roasted pumpkin this fall Roasted Southwest Pumpkin Stew and these fabulous Roasted Pumpkin Enchiladas. These Roasted Pumpkin Enchiladas are just full of flavor with a wonderful Pumpkin Sauce to finish them. When I was making them my thought was that maybe we would have some left and freeze some for latter, well that didn't happen, we only had enough left for one lunch the next day, we loved these enchiladas and sure hope you do to!

Roasted Pumpkin Enchiladas with Pumpkin Sauce

Roasted Pumpkin Enchiladas with Pumpkin Sauce
Miz Helen's Kitchen
4 cups Roasted Pumpkin, chopped
1 cup black beans
1 cup whole Kernel Corn
1 yellow onion, chopped
2 cloves garlic, minced
2 tablespoons Olive Oil
1/2 cup green chilies
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
Dash Cayenne Pepper
1 cup Sour Cream
1 Cup Green Enchilada Sauce
3 cups Montrey Jack and Cheddar Cheese Mix
8 tortillas, corn or flour
To Roast The Pumpkin
Cut the pumpkin in half and remove the seeds, then cut the pumpkin in large pieces.
Separate the seeds and set them aside.
Drizzle the pumpkin pieces with 1 tablespoon olive oil and sprinkle with salt.
Roast in the oven at 450 degrees for 30 minutes. Remove from the oven and let cool.
Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use. 
For The Enchilada
In a very hot skillet pour 2 tablespoon olive oil, add the onions, beans, corn, green chilies,garlic and seasons.
Stirring constantly heat the mix until the onions are clear.
Stir in 3 cups chopped roasted pumpkin and simmer for 5 minutes, remove from heat and let cool to room temperature.
Warm the tortilla's so they are more flexible to work with.
Place some of the mixture down the center of the tortilla sprinkle cheese on top of the mix and roll the tortilla.
Place the tortilla in a oil spayed 9X13 baking dish with the seam of the roll down.
For The Sauce
Place 1 cup of the chopped pumpkin in a medium size bowl and mash the pumpkin.
Add the Sour Cream and the Green Enchilada Sauce and mix well.
Finish The Enchilada's
Pour the sauce on top of the enchilada's and cover with the remainder of the cheese.
Bake in a 350 degree oven for 30 minutes until the cheese is melted and bubbly.
Let set for 10 minutes before serving.
Print Recipe
Roast The Pumpkin

Chop The Pumpkin

Prepare The Filling

Add The Pumpkin

Fill The Tortilla and Sprinkle with Cheese

For The Sauce
Mash The Pumpkin

Add The Sour Cream and Green Enchilada Sauce

Roll The Tortilla and Place in Baking Dish
Cover With Sauce

Cover With Cheese and Bake

Let Cool Before Serving

Enjoy Your Enchilada's

Thanks so much for stopping by to spend time with us today, it is always great to see you. Visit a farmers market, get a pumpkin and make some of these great enchiladas, you will be so happy you did. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

Saturday, October 18, 2014

Whats For Dinner Next Week 10-19-14

It has sure been busy here at the cottage this week. Our Ladies Club in our little village sponsors a garage sale day every year and that is the day that we all have our garage sale. People come from all around the area to stop at the different houses on the garage sale map. Our little cottage is on the map this year so we have been really busy getting our sale items ready. At first we didn't think we had much and in the end rented a temporary storage to house the items because we had so much. We are going to have so much fun. I made my meal plan early this week so I could do my marketing early as I will be working at the garage sale all day. I am so glad that I am a planner other wise there is no way this would all happen, so lets take a look at this weeks menu. Just look for the number of ways we use One Pot of Beans, how many meals can you get out of One Pot of Beans?


Green Peas and Carrots

Green Tossed Salad


Spicy Oven Fries
Lettuce and Tomato Salad

Left Over Apple Bread
Blue Bell

From Rancher Beans



Left Over
Jam Bars


Date Night
Low Country Boil
Looking Forward To All The Good Food


Left Over
Rancher Beans

Kids Corner Just For Fun
I sure am glad that you were able to stop by today and visit for awhile.  How many meals can you get from One Pot of Beans, let me know in the comments. Hope you have a great week and come back real soon!
Peace and Joy

Wednesday, October 15, 2014

Full Plate Thursday 10-16-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

We had a cold front come through and it was so nice we got rain and it really feels like fall is here. Our last little hummer left this week so watch for them down south, here they come, take good care of them for us. It's a great time of the year to sit out by the fire pit and enjoy the wonderful bounty of fall. I am bringing my Roasted Southwest Pumpkin Soup to share with you today and I can't wait to see what you are sharing today, so lets get this party started!

This Was Your Favorite Plate Last Week With The Most Views

This Is How I Filled My Plate Last Week
Morning Snack
Afternoon Snack
Kids Corner

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When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".

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Sunday, October 12, 2014

Fresh Apple Quick Bread

We just love this Fresh Apple Quick Bread, it is a wonderful bread for morning coffee or afternoon tea. The bread is filled with wonderful fruit and nuts with warm seasons that will make it a perfect bread for the holidays. Divide the recipe into small loaves and you will have the perfect hostess gift or a nice holiday gift for a friend. We just love this bread and hope that you will enjoy it.

Fresh Apple Quick Bread

Every month I can't wait to get my assignment for The Secret Recipe Club and this month was not an exception. My assigned blog this month is Seattle Dee's On The Move In The Galley and it is a great blog with wonderful recipes. I have enjoyed cooking with her for a number of years in The Secret Recipe Club. Dee is from Seattle, WA and started blogging in 2008. While cruising in BC and AK, she enjoys creating great recipes in the Galley of their cruiser. She loves to travel and meet people with interesting stories and of course she loves to cook.  I had so much fun looking at all of her recipes this month and really found several that I would love to try. Her Meaty Beast Mode Baked Beans and Fresh Apple Quick Bread which I am presenting to you today.Please stop by and take a look at Seattle Dee's wonderful blog, you will be glad you did!

Fresh Apple Quick Bread
Miz Helen's Kitchen
Adapted From On The Move In The Galley
1 1/3 cups all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon apple pie spice
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
2 eggs , beaten
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups apples, peeled, cored and chopped
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup chopped nuts ( I used pecans)
Zest of 1 lemon
1 teaspoon sugar mied with 1/8 teaspoon cinnamon ( for topping)
Coat the inside of a 9X5 inch loaf pan with cooking spray. Cover the two long side and bottom of the pan with a strip of parchment paper. The parchment paper will help to lift the bread from the pan and the end of the cooling time. Spray the parchment paper.
In a small bowl combine the flour,salt, baking soda and spices.
In a large mixing bowl combine the sugar and oil, add the beaten eggs to the sugar and oil one egg at a time.
Add the vanilla and almond extract and mix well.
Stir in the apple, raisins, cranberries, lemon zest and chopped nuts.
Add the dry ingredients, spices and mix well until the flour is thoroughly incorporated.
Pour the batter into the pan and smooth the top with a rubber spatula.
Place in a preheated 325 degree oven and bake for 20 minutes.
Take the bread out of the oven and sprinkle the top with the sugar and cinnamon mix.
Return to the oven and bake for 60 minutes or until the bread test done in the center. If the top gets to brown before the bread is done, cover the pan with foil.
Remove to a baking rack to rest before removing from the loaf pan.  The loaf needs to be completely cool or it will split open.
Let the loaf completely cool before slicing.
Starting The Recipe With Fresh Apples

Prepare The Baking Pan

Mix The Batter

Ready To Bake

Cool In The Pan On The Rack Before Removing

Cool On The Rack

Ready To Slice

Slice The Cooled Bread

Serving With Whipped Cream and Mint Garnish


If You Would Like To Have Fun With Us Every Month contact The Secret Recipe Club.

Thanks so much for stopping by today to enjoy this awesome Fresh Apple Quick Bread with us. Your visits are always very important to us and we look forward to seeing you again real soon!
Peace and Joy
Miz Helen

Saturday, October 11, 2014

Whats For Dinner Next Week 10-12-14

When fall comes one of the things I can't wait to have is Chicken and Dressing and I could not wait any longer, it goes on The Menu this week. I will be calling my neighbor to get a couple of fresh chickens, (they dress them out, thank goodness!) I was talking a walk the other morning and when I was coming home my morning glory vines on the fence row when just covered in butterflies, the monarchs are migrating, just a special gift from nature that day. What are some of the special gifts of nature that you have received this week, take the time to enjoy them, and let me know what they were, I would love to hear.



Left Over
Apple Cranberry Cobbler



Left Over
Pumpkin Latte Coffee Cake


Left Over 

Chili From

Thanks so much for coming to the country to spend some time with us today. I sure hope that you will be able to take the time to enjoy some of the gifts of nature that we have this time of the year. Have a fantastic week and come back to see us real soon!
Peace and Joy
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