Crumbled spicy sausage, bell pepper, onion and shredded cheese are rolled into bread dough and baked until nice and brown.
Ingredients:
1 pound hot/sweet Sausage
1 pound frozen bread dough, room temperature
1 red or green pepper, diced
1/2 cup diced onion
2 cups shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Directions:
Preheat oven to 350 F.
Place bread dough on a greased baking sheet and gently press to cover bottom of pan. Let rest. In large skillet over medium heat, crumble and cook sausage until browned. Add pepper and onion and cook until tender, about 5 minutes. Remove from heat and cool 20 minutes.
Stir in cheese and remaining ingredients. Spoon the mixture to cover the top of the bread dough. Start with the long side of dough, gently pick up the edges and roll the mixture with the dough to the opposite edge. Seal the ends shut. Brush the top with oil and sprinkle with some extra spice if desired.Bake for 30 to 35 minutes or until bread is browned. Cut into 2 inch slices to serve.
Dogie Biscuits
Ingredients:
1 egg
1/3 cup peanut butter
1/2 cup mashed banana
1 tablespoon honey
1 cup whole wheat flour
1/2 cup wheat germ (I substituted oat meal)
1 egg white, lightly beaten, for brushing
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
2. Stir together the egg, peanut butter, banana, and honey in a medium bowl; blend thoroughly. Stir in the flour and wheat germ; mix well. Turn dough out onto a floured board and roll to 1/4 inch thick. Cut into desired shapes with a cookie cutter, place on prepared baking sheet, and brush tops with egg white.
3. Bake biscuits in preheated oven until dried and golden brown, about 30 minutes, depending on size. Remove from oven and cool on a wire rack.
Butter Nut Squash
Ingredients:
2 medium butternut squash (4 to 5 lbs total)
6-8 tablespoons unsalted butter, melted
1/4 cup packed brown sugar
1 1/2 teaspoon kosher salt
1/2-1 teaspoon fresh ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Cut off and discard the ends of the squash.
Peel the squash, cut them in half lengthwise, and remove the seeds.
Cut the squash into 1 1/4 to 1 1/2 inch cubes (large and uniform is best) and place them on a baking sheet.
Add the melted butter, brown sugar, salt and pepper.
Toss all the ingredients together and spread in a single layer on a baking sheet.
Roast for 45 minutes to 55 minutes until the squash is tender and the glaze begins to caramelize.
Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings as needed.
Serve hot.
Beer Batter
Ingredients:
2 eggs beaten
12 ozs of beer
1 1/2 cups flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/2 tsp baking powder
Milk if needed
Cornstarch for dredging
Tartar sauce or what you like to use
Directions:
Combine beer and beaten eggs. Add dry ingredients all at once.
Mix until smooth, adjust consistency as required, as moisture content in flour varies.
If batter is heavy add a bit of milk, if it is too thin add a bit of cornstarch.
DO NOT OVER MIX OR BATTER WILL FAIL
Lightly dredge fish in cornstarch, shaking off excess starch.
Dip in batter and immerse directly into deep fryer at 375 degrees.
Cook until golden brown.
Serve immediately.
Lemon Meringue Pie
Ingredients:
9 or 10 inch pie shell
Filling:
1 cup sugar
5 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup milk
4 large egg yolks
2 tablespoons unsalted butter
1/2 cup fresh lemon juice
2 teaspoons freshly grated lemon zest
For meringue:
4 large egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
Directions:
Preheat oven to 400 degrees F.
Bake pie shell until golden brown about 15 minutes
Lower oven to 350 degrees
For filling: In a medium saucepan, whisk together sugar, cornstarch and salt and gradually whisk in water and milk, whisking until cornstarch is dissolved. In a bowl whisk together egg yolks; cook milk mixture over medium heat, whisking, until it comes to a boil; gradually whisk about 1 cup milk mixture into yolks and whisk yolk mixture back into milk mixture remaining in saucepan; simmer, whisking, 3 minutes; remove pan from heat and whisk in butter, lemon juice and zest until butter is melted; press plastic wrap directly onto surface of custard.
For Meringue: Beat egg whites with cream of tartar and a pinch of salt until it holds soft peaks; beat in sugar in a slow stream, beating until meringue just holds stiff peaks.
Pour lemon custard into shell and spread meringue on top, covering filling completely and sealing it to pastry; draw meringue up into peaks and bake pie in middle of oven until meringue is golden for about 15 minutes, cool completely before serving.
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