Maple Bacon Breakfast Muffins

Chris Delisle

My husband Chris is a very good cook who can also create recipes like Mom could. He created this delicious breakfast for us on Sunday. I warn you it will make a mess of your muffin tin! He didn’t put a muffin liner in the pan because since we moved he can’t find half of the kitchen items! If you want to save on cleanup, maybe try adding the liner. It may make adding the ingredients a little more time consuming but save you on the clean up.

Ingredients
1/4 C butter, melted
1 tsp. maple syrup
12 slices bacon, partially cooked
1 can biscuits, not grands
3 slices of pepperjack cheese, folded into quarters
8 eggs
season salt
pepper
shredded cheddar cheese
12 count muffin tin
maple syrup to top

Directions
1. Preheat oven to 325 degrees.
2. If using muffin liners place in cupcake tins, if not, skip to next step.
3. Combine melted butter and maple syrup, brush inside of muffin tin or liner with butter mixture.
4. Wrap bacon slice around inside muffin tin
5. Put 1/2 a biscuit inside the bacon ring. You may half to cut to fit.
6. Put a quarter piece of pepperjack cheese on top of the biscuit.
7. Whisk the eggs with seasoned salt and pepper. Evenly divide mixture and pour over the pepperjack cheese. It should come almost to the top of the muffin tin.
8. Top with shredded cheese, then drizzle with maple syrup.
9. Bake for 15 minutes.

Taco Dip

Ingredients
8 oz. sour cream
8 oz. cream cheese
1/2 pkg. of taco seasoning
shredded lettuce
1 green pepper, diced
3 green onions, diced
2 tomatoes, diced
cheddar cheese, shredded

Direction
1. Combine sour cream, cream cheese and taco seasoning, mix well.
2. Spread in serving dish. Top with shredded lettuce, green peppers, green onion and tomatoes. Sprinkle cheese evenly over top.
3. Serve with tortilla chips.

Creamy Sausage Dip

Ingredients
1 pound regular sausage
5 green onions, chopped and divided
1 C sour cream
1/2 C butter
1/4 C Parmesan cheese
1 – 2 oz. jar chopped pimentos, drained
1/4 tsp. salt

Directions
1. Preheat oven to 350 degrees.
2. In a large skillet, brown sausage, drain.
3. In a large bowl, combine meat and all remaining ingredients except one green onion.
4. Pour into a one-quart baking dish. Bake for 20-25 minutes.
5. Garnish with remaining chopped onion.
6. Serve warm with Melba toast or a variety of crackers.

Rye Toasters

Ingredients
1 pound Italian sausage
1 pound ground beef
1 pound Velveeta cheese, cubed
1 pkg. rye party bread

Directions
1. Preheat oven to 375 degrees
2. Brown sausage and ground beef together and drain well.
3. Stir cheese into meat mixture, allowing cheese to melt.
4. Place rye bread slices onto an ungreased baking sheet. Spread meat and cheese mixture evenly onto slices.
5. Bake for 7-9 minutes until bread is toasted. Serve warm.

Seven-Layer Cookies

Ingredients
1/2 C butter
1 C graham cracker crumbs
1 C coconut
1 – 11 oz. pkg. butterscotch chips
1 – 12 oz. pkg. chocolate chips
1 C chopped nuts of your choice
1 – 14 oz. can condensed milk

Directions
1. Preheat oven to 350 degrees.
2. Melt butter in a 9×13 pan.
3. Layer the next 5 ingredients in order listed over melted butter.
4. Bake for 25-30 minutes or just until done.

Christopher’s Chocolate Chip Cookies

Christopher Morgan
My son, Christopher Morgan, always remembered a batch of chocolate chip cookies I made for his 2nd grade class. To him they were the best chocolate chip cookies he’d ever had and I never could re-create them. He is now a chef in Seattle, WA. and is amazing! He finally was able to figure out the magical formula to making the best chocolate chip cookie. A flat, buttery cookie with bits of gooey chocolate. The mini chips give the best distribution of chocolate to cookie ratio.

Ingredients
1 C sugar
1 1/2 C brown sugar
1 C butter, melted
1 Tbsp. vegetable oil
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 – 12 oz. bag of mini chocolate chips, or chocolate chips of choice

Directions
1. Preheat oven to 375 degrees
2. Cream together sugars, melted butter and oil. Add eggs, one at a time, then add vanilla.
3. Combine flour, baking soda, baking powder and salt.
4. Add flour mix to creamed mixture and mix well. Fold in chocolate chips.
5. Drop by spoonful’s onto ungreased cookie sheet. If you like, sprinkle a little sea salt on top before baking.
6. Bake for 7-9 minutes or until light golden brown. Let cool before removing from sheet. Don’t over bake, the cookies will continue to bake on the cookie sheet.

BBQ Beef Brisket

This is a 3 day process to make this recipe. It is so good and worth the effort. Also, don’t forget to trim the fat off the brisket before starting the recipe. There are many YouTube videos on how to do this that can explain it way better than I can.

Ingredients
1 whole brisket
1 tsp. celery salt
1 tsp. onion salt
1 tsp. garlic salt
1 bottle liquid smoke
1/2 C Worcestershire sauce
1 bottle of your favorite BBQ sauce

Directions
Day 1
1. Place brisket into a roasting pan.
2. Sprinkle seasonings over meat and then pour liquid smoke over the top of that.
3. Cover with foil and refrigerate.

Day 2
1. Preheat oven to 325 degrees.
2. Pour Worcestershire over roast; cover and bake for 3-4 hours. Drain, cover and refrigerate.

Day 3
1. Preheat oven to 325 degrees.
2. Slice very thin. Pour BBQ sauce over meat. Try your best to get the BBQ sauce down in-between the slices
3. Bake for 1 hour.
4. Serve.