{British Recipe} Sausage Mini Frittatas

I love breakfast. It is definitely my comfort food. Eggs, sausage, bacon and pancakes just make me feel better. Let's not forget the cold glass of orange juice. Savoury breakfast are most popular here and now you can have a taste of Scotland in the mornings too.

These mini frittatas are so easy to make. I'm addicted. Frittatas for everyone! I hope you like them.

Ingredients::

1 1/4 cups cooked sausage
1 apple finely chopped
1 lemon
4 eggs
1/4 cup of milk
3 TBSP grated cheddar
4 TBSP of sultans {raisins} optional
2 large potatoes peeled and finely chopped
1 pinch of salt
1 pinch of pepper

Makes 12

Directions::

1. Place the potatoes in a saucepan, cover with water and bring to the boil. Cook until tender then drain in a colander.

2. Peel and dice the apple and place in a bowl of cold water. Cut the lemon in half and squeeze the juice into the water - this will stop the apple turning brown.

3. In a bowl, whisk the eggs, milk and grated cheese until thoroughly combined.

4. Add the cooked sausage, apples, sultanas and potatoes to the bowl and season with a pinch of salt and pepper. Mix gently until combined.

5. Preheat the oven to 190°C/gas mark 5 (375 F)

6. Line a muffin tin with muffin cases. Divide the mix into the muffin cases and bake for 12-15 until cooked through. Serve warm.

Enjoy!

ps. Check out these British Bacon Roly Polies. They're amazing! 

{British Recipe} Bacon Roly Polies

 

 

This post has been sponsored by Great British Chefs.

Every Christmas I pick a British recipe to try. We  make something from each of our cultures. But since none of us are British I'm on the hunt to find a really great recipe to add to the Christmas meal. I have found a winner!

Great British Chefs have some great apps! Which are FREE. Boom! They are easy to use and you can bookmark your favourites to try at a later date. I picked these Bacon Roly Polies off the Kids app. When I saw these I thought there is no way my kid could make something so...posh. Well, I am here to tell you that every step is so easy for even a child's little hands to do. I'm really impressed. Sebastian helped me crumble the dough, roll it out, sprinkle the cheese and placed them on the cooking sheet. Easy peasy!

While Sebastian is napping I have eaten 3 of these savory rolls. I love them and I'm adding them to my regular breakfast rotation. If you are wanting to add a British recipe to your Christmas brunch, I would say go for these Bacon Roly Polies. You can find the recipe here!

I'm also going to try these Mince Pies, Mint bon-bons and Children's mulled-wine jellies! Get to cooking a British Christmas this year!

 

Recipe:: Snickerdoodles

I love a good soft cookie don't you? Especially when the weather has turned cold and rainy. It is time to get baking to warm up the house. I love this recipe because it is so simple. It is easy to just whip up a batch and have them ready to serve in no time. Sebastian wasn't keen on waiting too long. We munched on these all afternoon. 

Snickerdoodles

1 cup Crisco

1 1/2 cups Sugar

2 eggs

2 3/4 cups Flour

1/2 tsp Salt

1 tsp Baking Soda

2 tsp Cream of Tarter

+

cream together Crisco, Sugar, Eggs

Add Flour mixture

Roll into balls, drop in cinnamon sugar

Bake at 325 F for 8-12 minutes

+

Enjoy!

Recipe:: Pumpkin Chocolate Chip Muffins

LD found me a few cans of Pumpkin over the holiday's and I've been saving them to make something good. When Sebastian and I woke this morning it was snowing! I was just dying for a nice warm muffin. What better than Pumpkin Chocolate Chip?!?!

Sebastian literally shoved them in his mouth. I admit, so did I!

Enjoy!

Pumpkin Chocolate Chip Muffins

Oven Temp:: 400 degrees
Bake time:: 16-20 min

4 eggs
2 cups sugar
1 {16 oz} can pumpkin
1 teaspoon vanilla extract
1 1/4 cups vegetable oil {yes, that much!}

3 cups flour
2 teaspoons baking soda
2 teaspoons baking power
2 teaspoons cinnamon
1 teaspoon salt

12 oz semi-sweet chocolate chips {I prefer the mini ones!}

Directions::

01. In a large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth.

02. Mix dry ingredients together and mix into pumpkin mixture. Fold in chocolate chips.

03. Fill greased or paper lined cups 3.4 full.

04. Bake at 400 F for 16-20 min

Recipe:: Banana Apple Bread

see? i always have over ripe banana's.

Recently we had a weather advisory here in Scotland. There were strong gale force winds and heavy rain. We'd planned on going swimming but we decided to do a little baking instead. I always have bad banana's in my house. Always. I also always say I'm going to make banana bread with them and I never do. But not today! Sebastian and I got to work in the kitchen and had a great time. He loved it! He couldn't eat it fast enough. It's safe to say I'll be trying hard to not let the banana's go to waste any longer. It was a perfect snack for a cold and rainy Scottish day.

Now I can't stop making Banana Apple Bread. The sun is shining but Sebastian and I tucked in to make some this after noon. We are sitting on the couch watching Cars and eating warm Banana Apple Bread. Bliss!

Banana Apple Bread

Makes: 1 Loaf
Prep Time: 20 min
Bake Time: 1 hr
Oven: 350 degrees

Ingredients:

1/2 cup Shortening
1 cup Sugar
2 Eggs
1 cup Peeled, Finely Chopped Apple
1 cup Mashed Banana
1 1/2 cup Flour
1 TSP Baking Soda
1/2 TSP Salt

Directions:

1. Cream shortening; gradually add sugar, beat well
2. Add eggs, beat well
3. Stir in apple and banana
4. Combine flour, soda, salt. Add to mixture, stirring just until blended
5. Spoon batter into greased and floured loaf pan
6. Bake at 350 degrees for 1 hr or until wooden pick comes out clean. Cool in pan 10 min; remove from pan and cool on wire rack
7. Serve with cream cheese or peanut butter. Plain is good too!

Enjoy!

Recipe:: Potato Salad

 This Potato Salad might just be LD's most favorite thing that I make.  It is my mom's recipe, that she got from her grandmother.  It has been passed down to all of us girl, and I'm going to pass it on to you.  It is amazing!!  To say the least.

I make this with steak or bbq Chicken on the grill, and some fresh corn on the cob. YUM!!  LD makes me make a HUGE pot of it so he can eat on it all weekend, or at least for a few days! It is the perfect item to bring to a picnic with family or friends! ENJOY!!

Photo courtesy of my sister Katie and her self made cookbook: Everyday Gourmet

 Serves: 6-8
Prep Time: 30 Min
Total Time: 1 hour

INGREDIENTS:

6 Potatoes
6 Eggs
3 Slices of Bacon
1/2 Large Onion, Diced

3 TBSP Mayonnaise
1 TBSP Dijon Mustard
1 1/2 TSP Dill Mix
Paprika (for garnish)

DIRECTIONS:
1. Peel and cube potatoes. Boil until tender, drain, and put in large bowl with sliced boiled eggs.
2. Fry Bacon and set aside on paper towel.
3. Saute onion in bacon grease.
4. Mix mayonnaise, mustard and dill together. Stir into potatoes and eggs. May need more mayonnaise while warm.
5. Sprinkle with bacon bits and paprika.

Recipe:: Sausage Balls

Sausage Balls are a family favorite around here. We make them every holiday season. But more than that, they are THE easiest little appetizer out there! You can also bake these ahead of time, and just warm them up on the day.  Helps make party prep  a bit easier the more you can do the day before.  I love me some sausage, and Scotland makes some FANTASTIC sausage! Enjoy!

Photo courtesy of my sister Katie Drake

Serves: 6-8
Prep time: 10 min
Bake: 20 min
Oven: 350 F

INGREDIENTS:

1 LB Sausage
1/2 Cup Shredded Cheddar Cheese
2 Cups Bisquick

DIRECTIONS:

1. Mix all ingredients together in large bowl with hands. Add water if more moisture is needed.
2. Form into 2-inch balls and place on cookie sheet (I use wax paper)
3. Bake at 350F for 20 minutes.

What's YOUR favorite Appetizer?

Recipe:: Butterscotch Cornflake Cookies

Growing up we called these Paul's Easiest Cookies. I don't know who Paul is, but these ARE the easiest cookies I have EVER made. 3 ingredients only. For some reason we make these every Christmas. Add some colored sprinkles and they make a nice addition to any cookie tray.

Enjoy!

Make in: 9x13 inch pan
Total Time: 10 minutes

Ingredients:

1/2 Cup Peanut Butter
1 (12 oz) pkg. Butterscotch Chips
6 Cups Cornflakes

Directions:

1. Mix peanut butter and butterscotch chips in microwave at low temperature until creamy.

2. Slowly pour in cornflakes, mixing as you go.

3. Press into a 9x13 inch greased baking dish.

4. Let cool. Sometimes I put them in the fridge for a few minutes because I want to be able to eat them immediately.

You'll cut them like a bar cookie. They are yum all around. I can eat a whole pan. We don't have butterscotch chips here in Scotland, so a couple of times per year I'll have family send me a box of goodies and butterscotch chips are always there. If you make them let me know!

Recipe:: To Roll or Not To Roll Sugar Cookies

This is another recipe from my sisters cookbook. I didn't even really notice this recipe until around Christmas time this past year. I wanted to make sugar cookies but I didn't want ALL that work. You know what I mean. You have to make the dough, then it has to sit in the fridge forever, then you have to roll them out, cut them, bake them, ice them, blah blah blah. I wanted me some sugar cookies, and I wanted them NOW. I was 8 months pregnant afterall!

These are SO quick and yummy! I was really surprised HOW fast they were to make. I don't even own a rolling pin. Hello! Fast and easy is what I'm looking for. These cookies are perfect. They are ready in just minutes. You can ice them up and send them fresh to friends or be ready for a birthday party.  Enjoy!

What's your favorite dessert recipe?

Recipe:: Summer Sauce For Pasta

As a Wedding present, my sister Katie made me a book of her best recipes. She made all the dishes, took the pictures herself and compiled them into a book.  I use it all the time. We have eaten some of our very best meals from her book. This recipe comes from the book she made me:

Everyday Gourmet by Katherine Drake

I love this recipe because it is SO easy! I am ALL about easy folks. By the time dinner rolls around I'm just so tired and I want to make anything that is easy to throw together. You just dump all the ingredients into a bowl and let it set for at least an hour to let all the flavors to mingle. Then when ever you are ready you just boil up some angel hair pasta! Voila! You're done! Can't get any easier that this guys! You serve the sauce cool, with warm pasta. It is really nice on those hot summer days when all you want is something cool and healthy.

I like to serve it with Asparagus! My sisters way is THE ONLY way I'll eat it now! Super yummy!

If I'm feeling like dessert I will serve it with some sorbet and fresh fruit. Makes for a super healthy and filling summer meal! Enjoy!

What is your favorite dinner recipe?

Recipe:: Black Bean Enchiladas

As a Wedding present, my sister Katie made me a book of her best recipes. She made all the dishes, took the pictures herself and compiled them into a book.  I use it all the time. We have eaten some of our very best meals from her book. This recipe comes from the book she made me:

Here is one of our favorites: Black Bean Enchiladas with Gooey Jack Cheese. We eat this probably once per week, we LOVE it! It is SO yummy and it really fills you up. We have changed the recipe around a few times to make it vegetarian! Just add more vegi's and no chicken!! We had made different types of rice for it too. Just have fun. See what all you can fit into a tortilla!

We serve it with a side of fresh corn on the cob! YUM!!

What is your favorite dinner recipe?

I'm participating in Show Us Your Life: Favorite Main Course Recipes at Kelly's Korner

Recipe:: Peanut Butter Balls

I made Peanut Butter Balls this week! They are so YUMMY! This is an easy recipe and makes for a great dessert or yummy treat after dinner.

{excuse the picture..}

Peanut Butter Balls

INGREDIENTS:3/4 cup peanut butter
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3 cups powdered sugar
2 cups semisweet chocolate chips

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Chill in freezer until firm, about 30 minutes.
Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth.
Dip frozen peanut butter balls in chocolate. Put back on the cookie sheet and refrigerate until serving.
Makes 15 servings