Sausage & Cheese Egg Roll Cups

My kiddos have been in love with Egg Rolls lately. So I have been eyeing thru Pinterest for ideas on what to make next with these amazing little things. So the other day at the grocery store I was picking up more and I noticed the Won Ton wrappers and thought oooh what could I make with theses.

I mean these things are like magic, I have seen my string bean child eat sooo many helpings in forever.

I got a couple ideas and modified them to our liking and this is what I came up with, very basic quick breakfast.

So you'll need:

*Log of sausage I use Jimmy Dean
*Cheddar and Mozzarella Cheese grated
*Won Ton wrappers


~Preheat oven to 350-400 degrees. Cook sausage untill done, grate cheeses together, and then while waiting take a muffin tin and place wrappers in cups. Bake for about 5 minutes just the wrappers. Then take out and place your sausage and cheese in cups and bake for another 10-15 minutes.

Then enjoy!

You could also totally put egg, peppers, tomatoes, and bacon etc in these and they would be just as delish.

Day three of Pulled Pork???

I slowed cooked a pork roast the other morning, and it was smelling all delicious like allll day long.

Dinner time came and went and I still had soo much pulled pork left over. The hunni was warned he would be having some in his lunch  and the girls and I would be doing the same, lol.

Day 2 of lefts over not so bad but still sooo much left......

Day 3 I felt like having pizza for dinner. I started getting everything out, hunni brought some cheese home and then I wondered about BBQ pork pizza????

Lets just say there's no more left overs and it was sooooo yummy. I also made a pepperoni pizza for the girls just in case, well they polished that one off and then went for the BBQ pizza.

Happy mama moment!

Super easy too, make your own pizza dough I really like the pioneer womens  recipe it is SUPER easy, or do store bought.  

BBQ sauce, pork, little more sauce and top with cheese ( mozzarella and cheddar ) and in the oven for about 20-30 minutes and about 350 degrees. 

Freezing Carrots

We absolutely love our carrots around this house. I also love the fact that I don't always have to can them, I still do just in case something was to happen. One year we had the power go out for 7 DAYS! We were really roughing it. Heating bath water in our fireplace, mind you we went out and collected snow for our bath water, lol. Oh that was a fun week. So anyways here is a pretty quick and easy way to freeze your carrots, and they also hold there nutritional value alot better.



Peeled, ends cut and ready to get blanched.




Mr. Jumpsalot's little snacks :) nothing goes to waste here.




Blanched then put in ice cold water, to stop the process.




I wanted a couple different styles, this is for roast nights.




Finished product, yummy!

 Preparation:

Wash, trim, peel, and rinse again. Leave tiny ones whole; slice or dice the remainder.

Freezing:

Blanch tiny whole carrots for 5 minutes and cut up carrots for 2 minutes; cool quickly by plunging into ice water; drain. Pack tightly into containers, leaving a 1/2 inch head space, or placing in freezer bags. I would say they should be good for up to a year. Unless you notice that they look freezer burned.

Cinnamon Rolls

OK so I made a mass amount of Cinnamon Rolls, which I did on purpose. I wanted to see how well they would freeze and then be reheated. I have to say they did well. I wouldn't want to keep them frozen for more than 3 months. That's just me though. So anyways here you go:




Dry ingredients



Milk, butter, sugar, and salt



Add egg to dry ingredients




Mixed together :)

 ***Somewhere along the line I forgot to take pictures of rolling it out and adding the filling  to it, OOPS!


Roll her up




Cut into equal quarters, about a half inch I would say.



Yummy

 

Prep: 45 Minutes

Rise: 1 hour and 30 minutes

Rest: 10 minutes

Bake: 20 minutes

Oven: 375 degrees

Makes 24 rolls

 

4 to 41/2 cups all purpose flour
1package active dry yeast
1 cup milk
1/3 cup granulated sugar
1/3 cup butter or margarine
1/2 teaspoon salt
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 Tbsp ground cinnamon
1/3 cup butter or margarine

1. In a large mixing bowl combined 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, and 1/3 cup butter, and salt just until warm (120 - 130 degrees) and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixture on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2-21/2 cups of flour as you can.
2. Turn dough out onto a floured surface. Knead in enough remaining four to make a moderately soft dough that is smooth and elastic (3-5 minutes). Shape dough into a ball. Place dough in a lightly greased bowl, turn once to grease ball. Cover and let rise in a warm place until doubled in size (1 -11/2 hours).
3. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking pans; set aside. For filling, stir together brown sugar, 1/4 cup flour, and cinnamon; using a pastry blender or fork, cut in 1/3 cup butter until mixture resembles coarse crumbs.
4. Roll each dough half into a 12x8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Arrange in prepared pans. Cover and let rise in a warm place until nearly doubled in size (30 minutes).
5. Preheat oven to 375F. Bake for 20 to 25 minutes or until golden. Cool about 5 minutes; remove from pans. Enjoy!

*Better Homes and Gardens New Cook Book

Thank you!

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Smokey Cheese Ball

This was soooo easy to make. It was the hit of the party I took it too, and I will be making it again to go with Christmas dinner. I completely forgot to take a picture of the finished ball. I thought about taking a picture of what was left but there wasn't really anything left. :) I will upload a picture when I make it here in a couple weeks. I will warn you you see those little cheese balls in the store that are like 1 cup max. This makes 3-4 cup cheese ball its massive!

I like being crazy so I mixed two different cheeses together, you could do one by all means. Change it for your taste. Or throw a little of all types in it. I used Smoked Gouda and Sharp Cheddar along with the rest of the recipe. It smelled soo amazing also. Highly recommended.

Prep: 15 minutes

Chill: 4 to 24 hours

Stand: 45 minutes

Makes: 3 1/2 cups

2- 8 ounces packages cream cheese

2 cups finely shredded smoked cheddar, Swiss, or Gouda cheese

1/2 cup butter or margarine

2 tablespoons milk

2 teaspoons steak sauce ( I used A1)

1 cup finely chopped nuts, toasted. ( I didn't toast mine, I just bought some chopped nuts ( hazelnuts , because the Mr. grabbed the wrong kind still yummy though)

1. In a mixing bowl let cream cheese, shredded cheese, and butter stand at room temperature for 30 minutes. Add milk and steak sauce, beat until fluffy. Cover and chill for 4 to 24 hours.

2. Shape mixture into a ball, roll in nuts. Lets stand for 15 minutes. Serve with crackers.

Ball Itailian Sauce Reg

We really enjoy this one. It has a taste that I cant really describe. The first time I made it, it didn't thicken very well so it was a somewhat runny sauce. Though when we added it to our spaghetti it really grab on with a great flavor. I have since then made more and I added a small can of tomato paste to it while it was cooking. That seemed to thicken it up quite a bit. But all in all, this will be a staple in our household. Next year I'm going to try my daddios favorite spaghetti sauce that he makes every year. :) Enjoy~~!

 

Found at http://www.freshpreserving.com/recipe.aspx?r=314

 

You will need:

For every 2 pints of pasta sauce: 4 lbs fresh tomatoes (about 12 medium) 
OR
1 can (28 oz) crushed tomatoes + 1/2 cup water
1/3 cup Ball^® Italian-Style Pasta Sauce Mix - MIX WELL BEFORE MEASURING
2 Ball^® Pint (16 oz) Fresh Preserving Jars with lids and bands

Directions:

Prepare Pasta Sauce
1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce.
3. ENJOY using 1 of the 3 ways listed below.

ENJOY NOW! (Refrigerate up to 1 week)

-OR-

FREEZE (Up to one year):
1. COOL to room temperature, about 30 minutes.
2. LADLE sauce into jars.  Label
3. FREEZE sauce for up to 1 year.

-OR-

FRESH PRESERVE (Store up to one year):
1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*

RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.
QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.
*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Ball Italian Sauce PLUS something extra

This is some pretty good sauce, I will worn you though it has a kick to it. I made it and poured it all over the spaghetti one night not thinking of course. Yea my poor little ones had there mouths wide open and tongues hanging out. Water! Water! I felt horrible, made them something else and continued with dinner. But I do recommend making if you like it with a kick or would like to try something different.

Found at http://www.freshpreserving.com/recipe.aspx?r=263

You will need:

8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.