It’s wedding and baby shower season! Gotta try these recipes…
Pancake Sausage Bites
Peanut Oil or Canola Oil for frying
1 package Johnsonville Sausage Patties(8 ct), original recipe
1½ cups Bisquick
1 tablespoon Sugar
¼ teaspoon Cinnamon
½ teaspoon Vanilla Extract
½ cup Milk + 2 Tablespoons
1 /2 cup Pure Maple Syrup
1 tablespoon Butter
2 tablespoon Heavy cream
Prep Day: Place about 2″ oil in a sauce pan and heat to 350. Place the sausage patties in a medium bowl. Break them up so they are no longer formed. Reform into about 22 1½ teaspoon sized balls. Place the sausage balls in a large skillet over medium heat and cook for about 15 minutes, turning often. Remove and drain on a plate lined with paper towels. In a medium bowl, mix together the bisquick ,sugar and cinnamon. Whisk in the vanilla, egg and milk until smooth.
Pick up a cooked sausage ball with a toothpick and dip into the batter, completely cover the sausage with batter. Carefully lower into the oil and fry for about 1- 1½ minutes or until golden brown. Remove and drain on a paper towel lined plate.
Freezing Directions: Allow breakfast balls to completely cool. Flash freeze on cookie sheet until hard. Place in freezer storage container or freezer bag, freezing up to 3 months.
Serve Day: No need to thaw, just reheat for 25 seconds per ball in microwave.
To Make Creamy Maple Dipping Sauce: Pour the maple syrup into a small bowl and add the butter. Microwave for about 45 seconds. Remove and stir to incorporate the syrup and butter. Add the heavy cream and stir.
1/4 Cup Milk
2 Slices of Cheese (Your Choice on type)
Prep Day: Whisk 5 eggs and 1/4 cup of milk together. Add two slices of cheese (grated or in small pieces) and diced meat to the egg mixture. Salt and Pepper to taste. Butter or Spray your muffin tin with a non-stick spray. Evenly fill each muffin hole with the egg mixture. Bake at 350 degrees for 20 minutes.
Freezing Instructions: Remove egg muffins from the muffin tin and let cool. Place in a freezer bag.
Serve Day: 1-2 minutes in your microwave
Chilled Fruit Cups
1 can (12 ounces) frozen pineapple juice concentrate, thawed
1 can (6 ounces) frozen orange juice concentrate, thawed
1 cup water
1 cup sugar
2 tablespoons lemon juice
3 medium firm bananas, sliced
1 package (16 ounces) frozen unsweetened strawberries (I have used sweetened strawberries and reduced the sugar)
1 can (15 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple
18 clear plastic cups (9 ounces)
Prep Day: In a large bowl, prepare pineapple juice concentrate according to package directions. Add orange juice concentrate, water, sugar, lemon juice and fruit. Spoon 3/4 cupful into each plastic cup. Place cups in a pan and freeze.
Serve Day: Remove from the freezer at least 40-50 minutes before serving. Serve with spoons.
Note: You kind of break up the frozen fruit with you spoon and eat it like a slush.
Simple Pasta Salad
1 lb. pasta (shells, rotini, penne, bowties, etc.)
1 can olives, sliced
1 pint grape or cherry tomatoes (diced tomatoes work well too)
1 cup frozen peas (do not thaw)
1 cup cheese (any kind), shredded or cut into chunks
12-16 oz. Italian dressing
other add-in ideas: chopped onion, chopped cucumber, chopped carrots, chopped celery, broccoli or cauliflower florets, etc.
Prep Day: Cook pasta according to package directions in salted boiling water. Drain and rinse with cold water. Add other ingredients, dressing last. Add enough dressing to fit your taste. Chill until serving.
Freezing Directions: Cook pasta as indicated above. In a gallon freezer bag place, pasta, olives, tomatoes (can be left out until serving day if desired), peas, cheese and any other suggested add-ins. In a pint freezer bag, place dressing. Put pint freezer bag inside gallon freezer bag and seal.
Serve Day: Thaw all bags and mix together before serving.
Lemon Blueberry Bread
1/3 cup melted butter
1 cup white sugar
3 tbs lemon juice
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp salt
1/2 cup milk
2 tbs grated lemon zest
1 cup fresh or frozen blueberries
Prep Day: Preheat oven to 350*. Grease a loaf pan. Mix butter, sugar, juice, and eggs. Combine flour, baking powder, and salt. Stir into egg mixture alternately with milk. Fold in lemon zest and blueberries. Pour into pan and bake 60-70 minutes. Cool. Wrap and freeze.
Serve Day: Thaw. Slice and serve.
Chocolate Cappuccino Parfaits
4 1/2 cups chocolate low-fat ice cream, softened
2 tablespoons instant coffee granules
1/4 cup cold brewed coffee
6 tablespoons frozen reduced-calorie whipped topping, thawed
3/4 teaspoon ground cinnamon
Prep Day: Combine ice cream and coffee granules, stirring until coffee granules dissolve. Spoon 1/4 cup ice cream mixture into each of 6 (8-ounce) parfait glasses. Drizzle each serving with 1 teaspoon brewed coffee. Repeat layers, ending with ice cream mixture. Cover and freeze until firm.
Serve Day: Just before serving, top each parfait with 1 tablespoon whipped topping and 1/8 teaspoon cinnamon.
Any Time Punch
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored Jell-O® mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage
Prep Day: Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze.
Serve Day: Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.