Egg n Sausage Cheddar Bay breakfast Sammys

Cheryl's Corner Cheddar bay Breakfast Sammys

Like Red Lobster's

Cheddar Bay Biscuts



2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

Pinch of Old Bay Seasoning  (this is my change to the recipe instead of salt)

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Heres a simple Pink Grapefruit Breakfast

Cheryl's Corner
So Pretty and so Healthy

Grapefruit Plate

1 grapefruit sectioned

1 or 2 slices of cantaloupe

1 or 2 slices of honeydew melon

1 slice of strawberry

1 squeeze of lemon

1 drizzle of honey 

1 plate

assemble the grapefruit the way you see it here

put some fruit in the middle 

squeeze some lemon on your fruit and drizzle with some honey

and Enjoy!

The best way to start off the day "Steak and Egg Burrito's"

 Looks pretty tasty ay! Cheryl's Corner Photo and Recipe

(below) for Recipe

These are really easy to make if you have the new GT xpress (the flat bottom one)

GT Xpress Breakfast Burritos

1 flour tortilla

1 egg

2 tbsp Cheese (any)

left over steak  (chopped small)

Pam Spray or butter

salt and pepper to taste

***

Turn on your Xpress

spray it with Pam or butter the bottom of your xpress

lay your tortilla on the bottom sides will be up a bit

break an egg onto your tortilla, and with a fork scramble the egg a bit

sprinkle with salt and pepper to taste close your xpress and set timer for about 3 minutes

when it dings, open it up place your steak and the cheese over the egg let it cook for 1 min more,

then roll up like a burrito and let cook for another minute or so, so the cheese melts you may rotate it around

turn off your express,  at this point its done and can stay in your xpress for a bit while you get ready in the morning or just take it out and serve it with your favorite salsa, makes one serving. 

Xpress Redi Set Go Steak and Egg Chimichanga Burrito

Cheryl's Corner,  i got my xpress at Target for $39.99
and i use it all the time at least once a day

Steak and Egg Chimichanga

1- 6 oz flour tortilla

cooking spray

1 egg

2-3 Tbsp. grated cheese any kind will do

left over steak, i used crock pot cooked roast shredded beef as much as you like

little salt and pepper to taste

plain yogurt or sour cream, i used yogurt mixed with water

cilantro chopped and lettuce shredded for garnish

-Here's what ya do.

-First turn it on. let it heat up til the light goes on.

-Spray your xpress with Pam

-Lay a flour tortilla down on the round bottom of xpress.

-Break an Egg on top of tortilla.

Then you may salt and pepper it and add your

cheese and cooked steak or beef.

-At this point it should look like this (below pic.)

you can add pretty much what ever you like, green Chile's, onion,

-Now close the lid and set the timer to about 5 minutes.

after the timer dings, check it to see if the eggs are set, they should be,

-if not cook for another minute or so. 

-After its done, fold it up burrito style, and cook it for another 2 min on each side

so it gets nice and crunchy.

-When its finished, turn of your xpress.

-Cut your chimi in half and drizzle some sour cream or yogurt over your chimi and garnish it with shredded lettuce and cilantro. Enjoy!

Cheryl's Corner Recipe and Photo

Redi Set Go Gt Express Ham and Cheese on Ciabata

Cheryl's Corner Photo and Recipe

The Xpress Ham and Cheese Ciabata

This is what i came up with for lunch the other day.

-Always spray your machine with a cooking spray

-Take 4 slices of ham lay 2 of them down on top of each other in the flat bottom xpress

-Then lay down some cheese on top of that.

-Then some pickles on top of that.

-close the lid and cook for about 3 min until the cheese is melted and ham is hot

-cut your ciabata rolls in half, spread each side with your favorite mustard, mine is Dijon.

-Lay some lettuce on top of your mustard

When your 3 minutes is up lift out the ham mixture and lay it on each halve of your breads, put them together and don't forget the ice cold beer to go with it.

  (place ham n cheese and pickles in xpress)

(The finished product)

(either enjoy it right when it is cooked or wrap it up and save it for later)

Cheryl's Corner Photo and Recipe

                                                             

Savory Artichoke Cheesecake

Savory Artichoke Cheesecake Crust Ingredients 2 teaspoons butter softened 1/4 cup fine dry bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon finely chopped fresh Italian herbs Cheesecake Ingredients 16 ounces cream cheese, softened 1 cup crumbled feta cheese 1 cup sour cream 3 eggs 1 (14-ounce) can artichoke hearts 1 small red bell pepper 1 small green bell pepper, chopped 6 green onions, white bulbs and 1/2 inch of green tops, chopped 1 large clove of garlic, crushed 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh basil 1 teaspoon salt 1/2 teaspoon pepper Garnish Ingredients  Reserved red bell pepper strips 6 fresh basil leaves 1/4 cup chopped parsley Serves 20 This is a delicious spread with a savory taste. It is a great make-ahead hors d’oeuvre to serve at home or take to a party. Directions Crust: Grease a 9-inch springform pan with the butter. Combine the bread crumbs, Parmesan cheese and herbs in a bowl. Add to the buttered pan, rotating and tilting the pan to coat the bottom and side with the crumb mixture. Tap out any excess crumb mixture from the pan and reserve. Cheesecake: Process the cream cheese in a food processor until fluffy, scraping the sides of the container. Add the feta cheese and sour cream. Process until smooth. Add the eggs, beating until smooth. Reserve 2 of the artichoke hearts for garnish. Drain and chop the remaining artichoke hearts and add to the cheese mixture. Cut 4 small strips from the red pepper; reserve for garnish. Chop the remaining red pepper and add to the cheese mixture with the green pepper, green onions, garlic, tarragon, chopped basil, salt and pepper. Pulse until thoroughly blended. Spoon the cheese mixture into the prepared springform pan. Bake at 350 degrees for 55 minutes or until golden brown. Cool to room temperature. Refrigerate, covered, in the pan for at least 2 hours. Remove from the pan. Pat the reserved crumb mixture on the outside edge of the cheesecake. Garnish: Arrange the reserved artichoke hearts, reserved red pepper strips, basil leaves and parsley decoratively on top of the cheesecake. Serve with toast points or crackers.

Artichoke Pizza Bites

Artichoke Pizza Bites 2 packages crescent rolls 3/4 cup mayonaisse 1/4 cup grated Parmesan cheese 1 package dry Italian salad dressing 1 can (14 oz) artichoke hearts in water, drained and chopped 1 and 1/2 cups shredded mozzarella cheese paprika Heat oven to 375 degrees. Separate and assemble dough into 4 rectangles. Place crosswise on lightly greased cookie sheet. Press on seams to seal. Bake dough about 10 minutes until golden brown. Cool.  In a bowl, combine the mayo, Parmesan cheese and salad dressing mix. Stir in the artichokes and 1 cup of the mozzarella cheese. Spread this mixture on crusts; sprinkle with remaining 1/2 cup cheese and paprika. Bake 10 minutes at 375 degrees. Cut into 1 inch squares and serve warm. Makes about 60. Feel free to 1/2 the recipe.

Creative Uses for a Culinary Torch Tips and Tricks

I just bought one of these so i can't wait to use it...

Ideal for caramelizing sugar on crème brûlée, a culinary torch has myriad other uses in the kitchen for preparing both sweet and savory dishes. Here are a few suggestions.

Brown meringues. Use the torch to perfectly brown the meringue on fruit tarts, pies and baked Alaska.

Sear tomato skins. Set a tomato on a heatproof surface or hold with tongs and heat with a torch until the skin starts to crack. Let cool, then peel.

Broil grapefruit for a breakfast treat. Cut a grapefruit in half and pat the cut surface dry with a paper towel. Spread a little soft butter on the surface, then sprinkle with cinnamon and a thin layer of sugar. Heat with a torch until the sugar bubbles.

Make a crisp topping for oatmeal. Spoon cooked oatmeal into a bowl, sprinkle with a thin layer of sugar and heat with a torch until crispy.

Melt cheese. For a delicious finishing touch, top onion soup gratinée or chili with grated cheese and melt with a torch.

Toast a bread crumb topping on salads. Stuff tomato or avocado halves with chicken or tuna salad. Sprinkle with buttered bread crumbs and grated Parmigiano-Reggiano cheese, then heat with a torch until golden brown.

Roast bell peppers. Hold a bell pepper with tongs and heat with a torch until the skin is charred. Place the pepper in a paper bag, let cool and then peel.

 Throw a s'mores party. Place graham crackers, chocolate bars and marshmallows on a platter. Invite guests to spear marshmallows with fondue forks and toast them with a torch, then assemble their own dessert sandwiches.

 Create a sugar crust on a rolled sponge cake. Sprinkle the cake with sugar and heat with a torch until the sugar is crisp and golden.

Artichoke Heart Enchilada's what a great idea ay?

Cheryl's Corner Artichoke Heart Enchilada's

This seemed to happen only because its all i really had to fill an Enchilada with

I just chopped up some artichoke hearts that are cooked already,
chop a quarter of a white onion,

shred some cheese,save some to put on top also, i used Havarti, boy was that a good choice,

and heat up a corn tortilla in just a spray of olive oil on a hot grill cook both sides till soft and pliable.

heat up some enchilada sauce that you have in your fridge or cubbard

lay out your tortilla, add your artichoke hearts onion and cheese, roll up put on a plate

top it with enchilada sauce, and a sprinkle of cheese and either heat it in your toaster oven or microwave.

serve it with beans and rice and a cold beer, or what ever that you want, Enjoy!



Tips and Tricks, for Baking



Substitute half applesauce for the vegetable oil in your baking recipes~ you'll greatly reduce the fat content! (Example: 1/2 cup vegetable oil = 1/4 cup applesauce + 1/4 cup oil)

Eggs and Ham made simple with your Gt xpress Redi Set Go

Be sure to use the Divider insert pan for this recipe

This is my quick little breakfast its fast and lite, here's what ya do,

spray your divider pan that goes in side with Pam spray, add a piece of ham or turkey

right on the pan bottom, then break an egg on top of the ham or turkey, then close the lid and cook for about 6 to seven minutes til your eggs are firm,set the timer if you like since there is one, might take a little longer depending on your GT Xpress, i have the other Gt xpress where the divider pan doesn't

come out and that one cooks eggs faster like in 4-5 minutes, and that's it,

make some toast and squeeze some fresh orange juice and life is good baby! Enjoy

Eggs and Turkey yummy!, Cheryl's Corner Recipe and Photos

Eggs and Ham



Tips and Tricks



Mash and freeze ripe bananas, in one-cup portions, for use in later baking, no wasted bananas (or you can freeze them whole, peeled, in plastic baggies).

Spencer Moore's Grilled Carnitas

                             



Cheryl's Photo, Spencer Moore's Recipe, Excellent



A BIG CHUNK OF PORK
a 1/2 lb per person will be more than enough

Bone in or boneless? - doesn't matter, get whatever is cheapest. The expensive cuts of meat are not expensive because they taste better. They cost more because they are leaner and look prettier and are more tender, however, tender doesn't matter because the way we're gonna cook it would make a cement block tender.

1 OR 2 ONIONS
Cut in quarters. You don't even have to peel them/it.

1 BUNCH OF CILANTRO
Stems and all You don't even have to chop it.

A HANDFUL OF FRESH CHILE'S
Jalapeno or Serrano's will be just fine

COKE OR PEPSI
No diet stuff please.

WATER

Let’s do it!

Put everything into a large covered pan and cover it with a 50/50 mix of water and cola (I know, I know. But... trust me! The cola has something in it that does something really nice to the meat.)

Now... bring it to a boil then turn it down to a simmer - put the cover on and simmer slowly 'til the meat is really, really tender. Probably a minimum of an hour and a half maybe more... check it. It is done when you can pull the meat apart with a fork. As/if the liquid boils away add more coke/water.

Take the pork out and Transfer it to your grill. If the grill is not hot yet - no big deal, the meat will hold for a long time. Put it over the hot part of the grill  you want the outside real brown and crispy. This step goes pretty quickly because the meat is already cooked. When it’s good and crispy, chop the whole thing into bite size pieces and put it on a platter.

Garnish with some radish slices and chopped cilantro. Put some grilled green onions on top. Heat the tortillas on the grill, turning them often. Then have your guests put a handful of meat in a hot tortilla with some salsa and some guacamole - squeeze some lime on it and enjoy a real Mexican treat.

Please let me know how It turns out.

Also some other stuff

GRILLED GREEN ONIONS
I don't think I have ever been to a Mexican cook-out that didn't have grilled green onions. You just trim the root end off and throw them on the grill over some pretty hot coals. When they are all wilted and starting to brown they are ready to eat (finger food).

BLACKENED ONIONS
Take whole medium onions(white or yellow - it doesn't matter) Do not peel them, you're gonna cook them in the skins. Put them on the grill- not the very hottest part- and grill 'til they are really blackened, Then turn them over and grill the other side 'til blackened. When the onion is good and ugly, it's ready to eat. Your guests will have to be instructed, because the onions will be so burnt as to not even look like food.

but.....

.....while the skins were burning they were acting like aluminum foil . Break the onion open with a fork- the inside should be sweet and cooked to perfection. That's enough for a terrific cook-out, but when I do this one I like to also make some Salsa Verde.

I also put out some cucumber and jicama spears with Chile powder and limes.

Another nice touch is corn grilled in the husk and a wash tub full of ice and Mexican beer and soft drinks.

Tips and Tricks "MIni Tortilla Bowls"

Cheryl's Corner, Photo

Here's a quick little trick to make these cute little bowls that you can fill with your favorite guacamole or re fried beans or salsa that will make you next Mexican dinner

look like you know what your doing, lol, anyhow, i just buy some mini tortillas and heat

one in the microwave for about 10 seconds so it bends a bit, i spray a salsa dish that is microwavable, of course, with Pam, then press your mini tortilla into the cup, i cook on high for about 1 min, then i take it out of the glass and cook it by itself for another 30-40 seconds till it browns, and there you have it, a cute little bowl for your condiments to make your plate look like it just came straight out of your favorite Mexican restaurant.

Its that easy, no mess and you can make a bunch of them and keep them
in a Ziploc bag.

Tips and Tricks, Cleaning your shower doors

Shower Doors:

I have clear glass shower doors. I have tried everything from CLR®, to Comet®, to Clorox® - you name it, I've tried it. Today I decided to try something different. I found a bottle of Resolve® spot remover for carpet and fabric. I figured "Why not? I have tried everything else." All I did was spray the Resolve® on the shower and with no effort ran a dish sponge over it and rinsed and every bit of the soap scum came off.

I found this tip on the internet, hope it works for ya all, it worked for me!

Avocado Salsa like El Pollo Loco

Cheryl's Corner, Photo and Recipe
Avocado Salsa Like El Pollo Loco's

1 ripe avocado, peeled & pitted

1 fresh jalapeno,Blackened on the stove flame

1 cup water

1 garlic clove peeled and chopped

1 tablespoon white vinegar

3/4 teaspoon salt

2 tablespoons fresh cilantro, minced

2 tablespoons white  onions, Blackened, on flame or grill

Directions:

1 Combine all ingredients in a blender & puree.

2 Optional: For chunkier salsa, after pureeing, place in bowl.

3 Mix in one diced avocado into pureed mixture.

Cheryl's Corner Cheddar Bay Biscuits

Like Red Lobsters

Cheddar Bay Biscuits

2 ½ cups Bisquick baking mix

 ¾ cup cold whole milk

 4 tablespoons cold butter (1/2 stick)

 ¼ teaspoon garlic powder

 1 heaping cup grated cheddar cheese

Bush on Top:

 2 tablespoons butter, melted

 ¼ teaspoon dried parsley flakes

 ½ teaspoon garlic powder

Pinch of Old Bay Seasoning  (this is my change to the recipe instead of salt)

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

*Note*

You may use your Redi Set Go Gt Xpress mini muffin pans for this recipe

just grease the muffin pan put a tablespoon of batter and let cook about 8-9 min.

*Note* For breakfast

make the biscuits, cut in half, cook up some sausage patties and some eggs with cheese melted on,  cut the eggs with a shot glass, and place a piece of egg on one half of biscuit and one sausage patty,  there you have it a cute Lil breakfast Sammy, and boy are they good. When you try these let me know how they came out!

Cheryl's Corner Photo, Egg and Sausage Cheddar Bay Biscuits

Taste like a Doughnut, But its not

French Breakfast Puffs Redi Set Go Style

*NOTE
You can make these in the oven in mini muffin pans also
just up the time to 12-15 min.

Cheryl's Corner Recipe and Photo

French Breakfast Puff Recipe

   1/2 cup of Milk

1 egg
1/4 cup Melted butter

1/2 cup sugar

1 tsp. Real Vanilla or 1 vanilla bean seeded

1 1/2 cup flour

1 1/2 tsp. Baking Powder

1/2 tsp. salt

1/2 tsp. fresh grated nutmeg

Mix all ingredients together, i mix up the wet first then put in the dry,

mix so its thick and guey.

Preheat your Redi set go gt xpress and spray you little muffin pan

that goes inside with Pam.  When the green light goes on

put a small spoon of batter in each well close the lid and set timer for

7 min. depending on the size it should cook in 7-10  minutes.

when there done you may roll them in powder sugar or

sugar and Cinnamon. makes about 18-24

should look like this before its cooked.

The end result, yummerz with coffee in the morning.
Cheryl's Corner Recipe and Photo



Hamburgers in the GT Xpress Redi Set Go‏

This Recipe as you can see in the photo, turned out wonderful and my husband loved it, it had no chance.

***Note***

You may also use ready made char grilled burgers, just heat them in the Xpress rather then cook them.

Cheryl's Corner, Recipe and Photo

Serves; 1 people
1/4 lb. lean ground beef
1/4 teaspoon salt and pepper
 Buns:
2 balls of ready made pizza dough for the buns
pressed or rolled out to the size of your patty's
corn meal for sprinkling the bread

Toppings:

Swiss Cheese
Lettuce, Tomato
Pickles, Catsup

Instructions:

Preheat GT Express and spray with no-stick spray. Combine meat and salt and pepper and shape into large round patty, about 5 inches around, set aside. Roll or press out your dough balls sprinkle with cornmeal on each side, place in your Redi set go bottom round part sprayed with no stick spray,. Cook for 4 min on each side 1 bread roll at a time, after your bread is done cook your hamburger patty with the top shut, keeps the splatters down, about 4 min on each side, add your favorite cheese i used Swiss. Then melted remove and build your burger with all your favorite



Excellent!



Guacamole‏

This is a Lil fancier type of guacamole that i make when i just don't want the same ole thing, hope you love it to!

Cheryl's Corner Recipe and Photo

4 Haas avocados; (halved and pitted)
 2 Tbsp Red Onion; (diced)
1 Jalapeno; (seeded and minced)
2 tablespoons Lime Juice
1 teaspoon Sour cream (just to keep it from browning)
 pinch Garlic Salt
12 Cherry Tomatoes; (quartered)
2 tablespoons Fresh Cilantro; (chopped)
crumbled white Mexican cheese

 Preparation:

1. Preheat an outdoor grill on low heat.

2. Lightly Oil grill. (may use an indoor grill

3. Cook the pepper,onions and the cherry tomatoes on the preheated grill until just slightly browned and caramelized.

4. Allow to cool to room temperature.

5. Remove the skins,and seed and cube the avocados.

6. Place 1/2 cup of the avocado into a mixing bowl, and mash together with the onion, jalapeno pepper, and sour cream.

7. Stir in the lime juice, garlic salt, then gently fold in the remaining avocado along with the cherry tomatoes and cilantro.

8. Chill 30 minutes before serving. Sprinkle with Mexican cheese