My Jazzy French Toast

6 Slices of Sweetheat Texas Toast
6 eggs
1/2 cup milk
2T. cinnamon
2T. brown sugar
margarine for fry pan

1. Mix eggs, milk, sugar and cinnamon together til smooth.
2. Preheat fry pan on medium heat.
3. Dip bread in egg, flipping it so each side sucks up the mixture.
4. Put 2 pats of margarine in pan to grease it so bread won't stick.
5. Place the bread in pan and brown on both sides.
6. Do that with the rest.
                                  7. Serve with your choice of topping.

**Serving suggestions~ Peanut Butter and Syrup is my family favorite! Or a dab of jelly!

Grampa Rays Sun Dills

3 pounds of cleaned pickling cucumbers
1 quart vinegar
3 quarts water
1 cup pickling salt
fresh dill
12 peeled fresh garlic cloves

1. Clean and sanitize your quart jars for pickling
2. Fill a pan with 5 inches of water and bring to boil
3. In a large stockpot add the vinegar, salt and water. Bring to a boil
4. Place your dill, garlic and then cucmbers in the jars. Make sure nothing is above the neck.
5. Once the brine has come to a boil, shut off. Fill each jar with brine to the neck. Should cover everything nicely.
6. Take a towel and dry the rim of each jar
7. Place seals in hot water for about a minute to 2 minutes. Hot seal, seals the best!
8. Pull the seals out of hot water and place on dry rims of jars.
9. Twist the rings on so that it will hold tight and seal.
10. Turn the jar upside down and place into pan with hot water for 3 minutes. Make sure heat isnt on high, should be medium.
11. Take jar out of water carefully!!!! IT WILL BE HOT!!! and place upright and do that with every jar.
12. After all jars seals are sucked down and sealed, (You may have to repeat the method above twice)  or you can just use your canning device to seal jars, Take them outside and sit in sun for 7 days! That's why they are called sun dills.
13. Bring them inside and place in cupboard until ready to chowdown.

***My grampa would store them in the cellar for 3 months, but they are just as good after a week. I personally left them in the dark store room for 2 weeks and they were tasty!***

Loaded Twice Baked Potatoes

6 Russet Potatoes baked
3T. butter or margarine
1/2 cup sour cream
1 cup ranch dressing ( Hidden Valley ) my fav!
1/2 cup bacon crispies ( cut bacon strips up and fry til crispy )
3T. dried chives or 1 green onion chopped fine
1T. pepper
3 cups cheese

Preheat oven 350

1. Cut potatoes in half lengthwise and scoop inner out but leave just a little around edges so it doesnt break or tear.
2. In the bowl with scooped inners add the butter, sour cream, ranch and beat with a handheld mixer or mash with a potato masher first then add the ingredients.
3. Add the pepper, bacon, chives or green onion and half the cheese. Mix well
4. Fill the tater skins with filling
5. Top with remaining cheese on each half
6. Bake 20 minutes or until melted.
7. Serve and Enjoy!

Fancy Barber Poles

1 roll of phillo dough
6 slices of cheese
6 hot dogs
1 eggs
1T. water

Preheat oven to 400

1.Unroll 1 of the rolls of  the phillo dough and cut into 6 pieces.
2. Place a slice of cheese on top
3. Place a hot dog on top of cheese
4. Roll the hotdog up in it.
5. Place seam side down on cookie sheet
6. Mix egg and water together well
7. Brush tops of poles with eggwash
8. Place in oven until golden brown
9. Serve with ketchup and mustard! Enjoy!

Deep Fried Zucchini

 1 large Zucchini peeled and cut into slices 1/8 inch thick
6 eggs
3T. milk
1 cup flour
1T. salt
1T. pepper
1t. garlic powder
1t. onion powder
3 cups panko breadcrumbs

1. Mix eggs and milk together
2. Mix flour, salt, garlic powder, onion powder together.
3. Pour panko in a dredging bowl
4. Place zucchini and coat lightly in flour shake excess
5. Coat in eggwash
6. Then coat in panko
7. Place on cookie rack to rest while you preheat fryer to 375
8. Place in fryer until golden brown
9. Drain on paper towel or newspaper and season immediately with salt.
10. Serve and Enjoy!

I always eat this with ketchup! Shh don't tell lol!

Erins Reuben

8 slices of Dark Rye or Light Rye (Standish Farms)
1.5 cups saurkraut drained
8 slices of swiss cheese
4T. Thousand Island Dressing
4 T. margarine or butter
12 slices of Pastrami

1. Mix the saurkraut and thousand Island together.
2. Butter one side of each of the bread like you would for a grilled cheese
3. On side not buttered place a piece of swiss cheese
4. Then on every other piece of bread put 3 slices of pastrami on
5. Then spread 1/4 of saurkraut mixture on pastrami
6. Place the cheese topped sliced bread on top of saurkraut so that butter is facing outward.
7. Put buttered side down on medium hot fry pan or griddle. Then when golden brown flip and cook the other side until golden brown.
8. Cut in half and eat!

**TRICK** Cooks great on a panini machine!

Double Crispy Potato Wedges

4 potatoes
5 eggs
3 cups flour
3t. milk
1t. garlic powder
2T. salt
2T. pepper
1t. onion powder
1 cup sour cream
2T. chives

Preheat oven at 400 and place scrubbed baked potatoes in there for roughly an hour, more or less depending on size. Remove potatoes from oven and cool! If you don't do the cooling part, it won't turnout right. Get 3 dishes one for eggwash and 2 for dredging flour. In the first dish add half of the flour and half of the seasonings, in the 2nd bowl add eggs and milk and stir...in the 3rd bowl add the rest of the flour and  seasonings and mix. Okay so cut the cooled potatoes into 4 wedges. Then each wedge will be dredged in seasoned flour, eggwash and seasoned flour. Set on a cookie rack while your fryer preheats to 375. Then add slowly into the fryer and fry til golden brown. Season with salt immediately. Whip up your sourcream and chives together for a great dip for your wedges. Enjoy!!

**TRICK** The longer you let the potatoes set on cookie rack after being battered the better it will stay on and crisp up nicely. 

Stay In Bed Late Breakfast Casserole!

4 cups of frozen tater tots
12 eggs
2 cups shredded cheese
1 cup milk
1 cup of rendered bacon or cooked sausage
1T. pepper

So lets do this step by step
1. Get ur 8*8 baking dish and grease it lightly.
2. Pour the tater tots on the bottom
3. Mix in a bowl, eggs, milk, meat, pepper and 1 cup cheese.
4. Then pour over the tater tots, cover and refridgerate overnight.
5. Preheat oven 350 and bake covered for an hour or until done in the center.
6. Remove from oven and immediately top with rest of cheese.
7. Cut into 9 and enjoy.

**TRICK** Add in blanched asparagus, spinach or broccoli to make a vegetarian or lighter dish.

French Bread Pepperoni Pizza

1 loaf of french bread halved lengthwise
20 slices of pepperoni
2 cups mozzerella or pizza blend shredded cheese
1.5 cups of canned spaghetti sauce

Place french bread halves cut side up and bake for 5 minutes at 375. Remove from oven and then smear sauce on the bread. Then place chese and pepperoni on top of sauce. Bake for another 5-10 minutes or until cheese has melted. Cut into bite size for party or cut chunks for family.

**TRICK** Add whatever toppings you want. Jimmy dean bulk sausage cooked makes a great topping. Cut your veggies in thin julienne slices so they cook down some in the oven but stay crisp too.
**TRICK** Use english muffin halves instead as a pizza base.
**TRICK** Silicone mats can be placed on your cookie sheets and work great to keep burnt cheese and other goods from sticking and cleanup is a simple rinse off! NO SCRUBBING literally!

BBQ Beef Sandwiches

1.5 pound eye of round roast or whatever cut you choose
1 cup of Barbeque Sauce of your choice
1 envelope of lipton onion soup
4 cups water
1tsp. garlic powder
1T. salt
1T. pepper
1t. onion powder
6 hamburger buns


Turn oven to 325 or crockpot this at high for 4 hrs low 6 hours. Take the garlic powder, salt, pepper, and onion powder together and rub on the meat and place in pan or crockpot.  Pour one envelope of lipton soup into the pan add 4 cups of water, place the meat in cover and bake for 6 hours at 325 or crockpot it. When done remove meat and cover with foil and let stand until its cool.( 15 minutes). Then shred meat into very small pieces and place in a bowl, add 1/4 cup of the meat broth from pan drippings, and then add the bbq sauce, stir together and place in a glass pan covered for 15 minutes at 350 to meld flavors. Serve on  a bun when done.

Eggs Benedict

2 English Muffins split and toasted
1 package of Knorrs Hollandaise Sauce prepared per instructions on back
4 eggs
4 slices of canadian bacon
1T. vinegar

Okay so first thing first, get a small pan and fill it with 4 inches of water and turn to high. Get it to a boil and drop it down so that the water is hot! but still. Make your hollandaise sauce according to package and take of heat when thickened. Set aside. Now in the water pot add 1 T. vinegar (this is going to help form our poached eggs and wont affect its flavor) crack 1 egg in a small bowl, then slowly!! add it to the hot water and cook to desired doneness( medium well 3 minutes). Take a slotted spoon and scoop up, gently, the egg and lay it on the paper towel. Then do it 3 more times. Take the split toasted english muffins and lay them out on serving vessel, place the canadian bacon on top then poached egg and then top with hollandaise sauce. Serve and enjoy!

***TRICK*** If hollandaise gets to thick from sitting out, add a tad of milk until its thick like gravy!
**TRICK*** I included a suggestion for a poached egg pan if you wanna skip the whole poached egg method I listed above in the recipe. I have used these and yes they are super easy to use and clean! Pour water into base, spray a nonstick spray on cups and crack eggs into each cup. Alot easier to use!