This is a comfort meal for any time, not just breakfast from "The Spruce Eats;"

"Sausages are rolled up in a blanket of French toast in this easy recipe,  a fun and tasty breakfast for kids and families.

Serve the wrapped sausages with fresh fruit and breakfast hash brown potatoes for a hearty, great-tasting breakfast."

Total: 27 mins
Prep: 15 mins
Cook: 12 mins
Yield: 4 servings 


Ingredients

    8 slices bread
    8 ​breakfast sausages (cooked, drained on paper towels)
    2 large eggs
    1/4 cup milk or light cream
    1 teaspoon granulated sugar
    2 tablespoons butter (for cooking)
    Optional: cinnamon sugar
    Optional: maple syrup

Steps to Make It

Cut the crusts off of the bread slices and flatten them slightly with a rolling pin.

Roll a sausage in each bread slice; set aside.

In a bowl, whisk the eggs with the milk or cream and granulated sugar.

Heat the butter in a skillet over medium-low heat.

Dip the rolled up sausages briefly in the egg batter, rolling to coat thoroughly.

When the butter is hot and foaming, add the battered sausages. Cook, turning frequently until browned on all sides.

Sprinkle lightly with cinnamon sugar and serve with maple syrup.

This is an indulgence!

Patricia, I added the above recipe in the meat Index and called it "Sausages Rolled in French Toast".  If you would prefer a different title let me know and I will change it. When there isn't a title given to the recipe it sure would help me with the Index if the person posting the recipe would be sure there is a title.  Thanks. 

Thanks, Larry, if possible I always include where the recipe originated but if it doesn't have an included title I will title it, "Name of originator's type of recipe."

Crockpot Creamy Ranch Chicken

4 boneless skinless chicken breasts
6 medium Russet potatoes, cut into 2 inch pieces
2 cups baby carrots
1 large (23 oz.) can condensed cream of chicken soup
1 (1 oz.) packet dry ranch dressing mix
1/2 cup milk
Fresh chopped parsley optional

Spray crockpot with non-stick spray.  Place cut potatoes
And carrots on bottom of crockpot.  Lay chicken on top.

In a medium bowl, whisk together soup, dry ranch dressing mix
and milk.  Pour this mixture evenly over the chicken.
Cover with lid and cook on High heat 5 or 6 hours OR
Low heat 8 or 9 hours.

Top each serving with fresh chopped parsley, if desired.

Sounds good, Jean.

Mary Ann

Jean, I know what I'm going to be having for dinner following my next grocery visit! That sounds right up my alley! 

The Spruce Eats, Mini Crustless Spinach, and Mushroom Quiches

https://www.thespruceeats.com/mini-crustless-spinach-and-mushroom-quiches-3060041?utm_campaign=ROD_food&utm_medium=email&utm_source=cn_nl&utm_content=14812699&utm_term=spruceeats-signup

" These mini crustless quiches make a delicious breakfast or lunch, and if you're on a low-carb diet, they're ideal.
Serve them with fresh tomatoes or a spoonful of salsa, or serve as a party appetizer. It's a great make-ahead recipe as well. Just freeze and reheat one at a time or as many as you need."


Ingredients

    1 tablespoon butter
    1 medium onion (chopped)
    1 cup mushrooms (coarsely chopped)
    6 to 8 ounces baby spinach (or chopped fresh spinach leaves)
    3 large eggs
    4 large egg whites
    2 cups shredded cheese (such as Cheddar, Mozzarella, etc.*)
    1/4 teaspoon pepper
    1/4 teaspoon salt
    dash nutmeg (fresh grated or ground)

Steps to Make It

     Heat the oven to 350 F. Grease a 12 cup muffin tin or spray with baking spray.

    In a large skillet or saute pan over medium heat, melt the butter. Add the chopped onions and mushrooms and cook, stirring, until the onions are softened, and mushrooms are tender. Add the spinach, about 1/3 at a time, and cook, stirring, until the greens are all wilted. Set aside to cool slightly.

    In a large bowl, whisk the eggs until blended. Stir in the shredded cheese, pepper, salt, and nutmeg. Stir in the cooled spinach mixture.

    Spoon the mixture into muffin cups, filling each about half full.

    Bake for about 25 minutes, until a knife inserted into the center comes out clean. The quiches will puff up but will deflate soon after removing them from the oven.

    Let them cool for a few minutes, then use a spatula to lift them out onto a tray or plate.

Enjoy right away with ketchup, tomatoes, or salsa, or freeze them on a baking sheet and put in freezer bags.

To reheat from frozen, bake in a preheated 400 F oven for about 10 minutes.

*We used half Cheddar and half Mozzarella in this recipe. Other good choices: Havarti, Muenster, Swiss, Gouda, Fontina, Gruyere, and Farmers. **I would use prepackaged egg whites and/or prepackaged whole eggs in this recipe.

Jean, for consistency with the way the other recipes already in the index are shown I broke Crockpot into two words.

Patricia, thanks. 

Clean Eating Magazine's Festive Clementine & Pomegranate Marmalade

Let family and friends know they can serve this fresh and tangy preserve with whole-grain crackers and cheese during a cocktail party, as a condiment for roasted lamb or poultry (yes, even Thanksgiving turkey!) or stirred into Greek yogurt for a sweet snack anytime.
Gift Giving: Pour this seasonal spread into ½-cup jars and decorate with ribbon or raffia. Make decorative labels indicating the recipe name, date canned and serving suggestions.

170min Duration
140min Cook Time
30min   Prep Time
4 cups Servings

Ingredients

    4 clementines, halved
    1 lemon, halved
    1 cinnamon stick
    4 whole cloves
    6 peppercorns
    2 cups 100% pomegranate juice
    2 cups Sucanat

Preparation

    Squeeze out juice from clementines and lemon and strain into a pot to make about 1 cup juice. Cut an 8-inch square of cheesecloth. Pull membrane from skins and place membranes in center of cloth with citrus seeds, cinnamon stick, cloves and peppercorns; tie to secure. Place cheesecloth pouch in pot. Add pomegranate juice and 3 cups water.

    Cut clementine and lemon skin halves into thirds then slice thinly; add to pot. Bring to a boil, reduce heat to medium-low, cover and simmer, skimming off any foam that accumulates, until skins are very tender, about 2 hours.

    Remove cheesecloth pouch from pot, using 2 spoons to squeeze out any juices. Discard. Measure contents of pot and either cook longer or add more water until liquid measures 4 cups.

    Pour in Sucanat and increase heat to bring mixture to a vigorous boil, stirring often, for about 10 minutes or until mixture is thick enough to coat the back of a spoon. Let cool 5 minutes. Skim any foam from surface. Stir to evenly distribute fruit.

    Ladle into ½-cup hot canning jars, leaving ¼-inch headspace. Cover with lids; screw on bands until fingertip tight. Process in boiling water bath for 10 minutes. Transfer to a cooling rack to cool for 24 hours.
   

I've been making and canning vegetable soup all day.  I'm about half done with the canning.  There are 10 pint jars cooling on the dining room table and 7 quarts in the canner.  When they come out of the canner I'm finishes for the day!  Oh yes!  I sent one quart home with my SIL when he finished mowing my yard for the last time this year.

I've also eaten two bowls today.  Tomorrow is another canning day!

Sounds good to me Jane!

Jane, I don't envy you one bit!  I was still teaching school after we'd moved to our farm.  My husband would have my counters lined up with tomatoes and whatever else needed to be canned when I came home from school.  I was already tired but managed to help get it into jars and into the water bath and whatever else needed to be done.  I think we gave jars of tomatoes to everyone in our church!  But I did enjoy the use of the tomatoes for soup and other dishes once they were in jars.  The same for cabbage which we made into kraut!  We lived in Alabama after he retired as a Navy Pilot and one of our church friends who was from Pennsylvania and had married a local "girl" always asked me if I would bring my sauer kraut dish to church suppers.  He made sure there were no leftovers of that dish after the supper!

Sue

Patricia, I added the Marmalade recipe to the Miscellaneous Index. 

SUE, if the time comes that I can't cook, I'll probably just turn up my toes and die!  It's part of what keeps me going.  The soup is finished and everything is washed and put away....except the pressure canner.  I have to go take the last 8 pints out and then that will disappear.

Back in my younger days, I canned a lot of stuff.  With 4 kids you save where you can.  And since I live smack in the middle of farm country, summer and Fall provide a bountiful harvest.

My daughter has a garden and last year for Christmas, I gave her a fermenting crock.  She was absolutely delighted.  I expect sauerkraut for Christmas this year.

Jane, I also grew up in farm country, populated by many Dust Bowl refugees and even though my parents worked full time, they were farmers through and through so we had game, we had fish and we had an acre in vegetables along with many berries both original and transplanted. Preserving, canning, and prepping was a way of life in the fifties and sixties. We were in the city outskirts and what we couldn't do ourselves, my parents bartered with our neighbors and it was a good life.

Platter Talk's Cabbage Roll Soup (Golumpki Soup)

Stuffed Cabbage Soup from Platter Talk features an authentic Polish stuffed cabbage recipe that is made into a soup. Enjoy a bowl of this cabbage roll soup today!
Course Soup
Cuisine Polish

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 214 kcal
Author Scott from Platter Talk
Ingredients

    1 lb ground Italian turkey sausage
    1 medium onion chopped
    1 small to medium cabbage cut and diced
    1/2 cup uncooked rice
    2-3 Tbs minced garlic
    2 Tbs tomato paste
    1 28 oz can of diced tomatoes
    1 1/2 cup V8 juice
    4 cups beef broth
    1 Tbs Worcestershire sauce
    1 tsp thyme
    1 tsp paprika
    1 tsp salt
    1 tsp pepper

Instructions

    In a stock pot, over medium heat, brown the turkey sausage.
    Add onions to pot and cook until onions soften.
    Add cabbage to pot and cook until cabbage starts to soften, maybe about 2-3 minutes.
    Push ingredients to the edges of the pot to create an opening in the middle of the pot.
    Add tomato paste and cook until tomato paste starts to darken, about 1-2 minutes.
    Stir in remaining ingredients to the pot and allow soup to come to a slight boil.
    Lower temperature to a simmer and cover.
    Cook for approximately 25-30 minutes or until the cabbage and rice are softened.

PATRICIA, do you make all these recipes from outside sources?  I'm a recipe-a-holic, too.  I love the recipe websites and I've made a lot of the recipes I printed off.  However, if I were to make just one of them a day, I'd have to live to be 150 to go through all the ones I've saved.

Jane, I've made many in the past, however, with my food allergies I often seek out substitutes or change things around. So I can't say I'm an exact follower. I collect both cookbooks and a number of daily recipe emails from around the Internet. I do more meal prep than a daily meal set.

Right now I follow the Mediterranean and Nordic style of cooking.

I don't post here that often, but I really enjoy reading all the recipes.  I love reading cook books, too.  I have so many.  I don't do that much cooking anymore.  One of the reasons is that I can't get to the grocery store much anymore.  I have been ordering on-line from Walmart, but still have to have someone pick up the order for me.  One of our other local stores has just started deliveries. And, I can place an order in the morning and have it delivered the same day.  Hopefully, I can start ordering some things to make some of the recipes that have been posted here. 

I was out to lunch at Panera's Bread place the other day.  I am not a big soup person, but they had a fall special of Butternut/Pumpkin Autumn Soup.  It was delicious.  I was able to find a copy-cat recipe for this soup.   I have the butternut squash cut up in the freezer, and a list of the other ingredients I need.  I had just placed an order over the week end, so will have to wait another week to do another order. 

Some of the chicken recipes here have really looked good.  I hope to be able to get back to doing some more cooking.  I used to love to cook and nothing was a big problem. But, lately, I have just not really felt like doing that much.  I am getting  my energy back, so hopefully, I can  make some of these ones that sound so good.

Larry, thanks for doing the job or organizing all the recipes.  That is a big job, I know.

Joy

Joy, I used to cook so much. I would process a lot of foods and prided myself on my mayo, butter, pickles, and jams. I had my mother and my grandmother's overflowing recipe boxes plus a couple of Grange cookbooks from Montrose, Colorado with relatives' recipes included. I cooked for my family, made dishes for others and worked fulltime, something we all did back then.

I envy you getting energy back and open to doing so much as well as others such as Jane and Amy still doing what I once did.

Now it's just me and not able to do so much of what I quickly did. I think we all know that feeling of another stage in our lives. I use an instapot, crockpot, wok, converter microwave, and a multicooker toaster oven. I don't cook daily anymore or even weekly. About every couple of months I plan and chop, slice and dice, using all these various instruments to do all the grunt work I used to, then proportion, label, and freeze.

The cookbooks I use now say things like Clean Eating, or Meal Prep or Prep Ahead meals from scratch. One of my favorites is 100 Days of Real Food. While I still have my relatives' recipes and both nineteen fifties Betty Crocker and Pillsbury cookbooks, I can't use them or eat like that today.

However, I'm with you in looking at web-based recipes and still trying to find ones to post here that appeal to my fancy and hope to others. I enjoy reading cookbooks like fiction and thinking of what I might do or had in the past.

The Spruce Eat's KFC's Original Fried Chicken;

*For the ambitious seniors among us!*

So what makes KFC chicken so special? Colonel Sanders used to say, "It's still freshly prepared in every restaurant, seasoned with a secret blend of 11 herbs and spices, and then hand breaded all day long by a certified cook." This copycat recipe (as the original recipe is not available to the public) actually does contain 11 herbs and spices, and the two secrets behind the delicious flavor are the monosodium glutamate (MSG) and the use of a pressure fryer.

Recipe reprinted with permission from America's Most Wanted Recipes by Ron Douglas (Atria Books).


Ingredients

    1 large egg (beaten)
    1 cup buttermilk
    1 (3-pound) chicken (cut into 6 pieces)
    1 cup all-purpose flour
    1 teaspoon ground oregano
    1 teaspoon chili powder
    1 teaspoon dried sage
    1 teaspoon dried basil
    1 teaspoon dried marjoram
    1 teaspoon pepper
    2 teaspoons salt
    2 tablespoons paprika
    1 tablespoon onion salt
    1 teaspoon garlic powder
    2 tablespoons Accent (MSG seasoning)
    1 can lard, enough to cover chicken in the fryer

Steps to Make It

    Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

    Put the flour in a separate bowl and whisk in all the herbs and spices.

    Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.

    Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions.

    Using a utensil, lower 4 pieces of the chicken into the hot oil and lock the lid in place. Be careful not to burn yourself with the hot oil.

    Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

    Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

Repeat with the remaining 2 pieces of chicken.

Tips and Variations

Although you may not be a fan of using MSG, the real secret to making this taste like the original Kentucky Fried recipe is including the Accent in the recipeâ€"as well as using a pressure fryer. It is also important to make sure the fryer temperature is at 365 F before cooking the chicken. To avoid making a mess, and burning yourself, use a utensil when adding the chicken. Also, quickly lock the lid on the pressure fryer once all the pieces of chicken have been added.

For crispier chicken, use Crisco (one 3-pound can) instead of lard and double-coat the chicken with the flour mixture. Also, if you can't get your hands on a pressure fryer, you can use a deep fryer; add enough vegetable oil or lard to keep the chicken pieces submerged and set the temperature to 350. Fry for 15 to 18 minutes, until golden brown and crispy. To assure the coating will stick, allow the chicken to sit for 20 to 30 minutes after rolling in the flour mixture.​

The Spruce Eat's Dorito Chicken Casserole;

Total: 50 mins
Prep: 15 mins
Cook: 35 mins
Yield: 4 servings

This Dorito chicken casserole is a simple and flavorful meal with a crunchy cheese and Dorito chip topping and crust. This is a casserole the whole family will love!

This tasty chicken casserole was shared on our forum by Miz Suzi. The filling for the casserole is made with cooked diced chicken, sour cream, and condensed soup. A combination of mozzarella and cheddar cheeses are added before it's baked.

When it comes to Doritosâ€"or similar corn chipsâ€"there are many flavors to choose from, including ranch flavored and spicy nacho cheese. Choose your family's favorite flavor, and feel free to use a cheese blend instead of the mozzarella and cheddar cheeses. See more add-in suggestions in the tips and variations below the recipe.


Ingredients

    1 (7-ounce) bag of Doritos (crushed; about 4 cups crushed)
    2 to 3 cups cooked chicken (diced)
    1 cup sour cream
    1 (10 1/2-ounce) can condensed cream of chicken soup
    1/4 cup onion (finely minced)
    1 teaspoon chili powder
    1/2 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 teaspoon garlic powder
    1/2 cup sharp cheddar cheese (or mild cheddar cheese, grated)
    1/2 cup mozzarella cheese (grated)

Steps to Make It

1:  Gather ingredients.

2:  Heat the oven to 350 F (180 C/Gas 4). Grease a 2-quart casserole dish or spray it with nonstick cooking spray.

3:  Cover bottom of casserole with half of the crushed Doritos, about 2 cups.

4:  In a large bowl combine the diced chicken, sour cream, condensed soup, onion, chili powder, salt, pepper, and garlic powder.

5:  Pour the chicken mixture on top of the crushed Doritos in the casserole.

6:  Sprinkle the remaining crushed Doritos over the chicken mixture and then top with the shredded mozzarella and cheddar cheeses.

7:  Bake the casserole in the preheated oven for 30 to 40 minutes, or until the topping is melted and lightly browned. Seve and enjoy!

Recipe Variations

    Add a can of diced mild green chile peppers or a finely chopped jalapeno pepper to the chicken filling mixture.
    Replace the cheddar and mozzarella cheeses with a Mexican blend or taco seasoned shredded cheese.
    Make the casserole with leftover turkey instead of chicken.
    Add a few tablespoons of crumbled bacon to the chicken and sour cream mixture.
    Add 2 to 3 tablespoons of finely chopped green or red bell pepper to the filling mixture.
    Top the filling with a small can of drained sliced ripe olives before adding the crushed Dorito topping.

Joy, I sent you an email.

I wonder how the KFC chicken would do in an Instant Pot.  Patricia, have you ever tried it that way?  Or are there too many no-nos for your allergies and diet?  I think I might prefer the ranch flavor and spicy nacho cheese.  I think I'll suggest to Tom that he try the seasonings for the KFC, in fact I might put a batch of them together for him to use soon.

I haven't used the Instant Pot yet and I haven't had to because Tom has done several things with it and they all turned out good - yummy good.

Mary Ann

I have issues with fried food, MaryAnn, but I thought as I posted it that for others it could be adapted

I do have fond memories of Sunday fried chicken dinners with mashed potatoes, milk gravy, and homemade rolls. Let me know how yours and Tom's goes?

Patricia, I will have to go and see if I have an e-mail from you.   Will let you know !

Joy

Patricia,  Yes, I did get your e-mail.  I had skipped over that earlier as I didn't recognize the name.

That was a neat message.  The Caramel Hot Chocolate sounds good.  I would rather have hot chocolate than a cup of coffee.  If I go out to breakfast, I most always get hot chocolate.  The packages you buy usually call for using hot water, but I always use hot milk.    The watery kind don't really have that good a taste.  I like anything chocolate.

Thanks for sending me that site.

Joy

Joy, better start hoarding, chocolate prices are due to have a sharp increase due to the number of this year's severe hurricanes, cyclones, and fires.

I also add milk and prefer dark chocolate over milk chocolate. Unfortunately, I have to watch my consumption.

Patricia ,  I still have some dipping chocolate left over from last year.  I had gotten a big block of chocolate from Walmart and  had made some of the "fake" mint cookies like the Girl Scout thin mint cookies. They are made with Ritz crackers that you dip in the melted chocolate.  They taste exactly like the real ones. And, sooooooo easy to make.  I, too, prefer the dark chocolate, and since the dark chocolate is better for you, I don't feel so guilty. LOL

I hadn't heard about the cost of chocolate going up.

Joy

This past year has had some worldwide severe storms, landslides, cyclones, and volcanic eruptions. Along with US weather, there have been devastating South American droughts and fires as well as major fires and floods in Germany, Greece, and France.

An uninhabited Hawaiian island that was an assigned refuge for endangered seals and turtles completely disappeared during their last hurricane. The seas are warming, and that is causing more storms and more severe storms. Africa this year has seen unheard of extreme heat and cold while the Island nations of the world were hit by severe storms, rising seas, and erosion.

Both bananas and chocolate have been hit by new diseases and some believe that in forty years they might become extinct.

All of this is going to have a significant impact on what we use, not just food and drink but also textiles, transportation, and electronics. Tariffs are affecting what we can import as well as what we can export and at what prices. Prices rose last year for raw materials and are expected to rise again this winter and next year.

Cooking Light's Slow Cooker Chicken Chili

Active Time 20 Mins
Total Time  8 Hours 20 Mins
Yield Serves 8

This slow-cooker chicken chili is a great addition to your cool weather weeknight meal rotation. Calling for a mixture of beans and hominy, this recipe boasts bold, rich flavor, something that can often be dulled in a slow cooker. Processing some of the beans in a food processor thickens the soup, lending a heartier flavor to the dish. We suggest serving the soup with green onions, cheese, cilantro, peppers, and plain yogurt, a great substitute for sour cream. Perfect for a tailgate, ideal for cool weather, and guaranteed to make your home smell amazing while you're gone, this slow cooker chili is sure to make your "must make again" list.

Ingredients

3 (15-oz.) cans unsalted cannellini beans, rinsed, drained, and divided
1 (25-oz.) can hominy, rinsed and drained
3 cups unsalted chicken stock (such as Swanson)
2 cups peeled cubed butternut squash
1 cup chopped yellow onion
2 tablespoons ground cumin
1 tablespoon chili powder
1/2 teaspoon kosher salt
2 garlic cloves, chopped
2 oregano sprigs
1 (5-oz.) can diced green chiles, drained and divided
1 1/4 pounds skinless, boneless chicken thighs
1/2 cup plain low-fat yogurt
6 tablespoons fresh cilantro leaves, divided
2 ounces preshredded reduced-fat cheddar cheese (about 1/2 cup)
1/4 cup chopped green onions
1 jalapeño, thinly sliced
Lime wedges

How to Make It

Step 1
Process 1 can beans in a mini food processor until smooth. Place bean puree, remaining 2 cans beans, hominy, and next 8 ingredients (through oregano) in a 6-quart electric slow cooker. Reserve 1 tablespoon green chiles. Add remaining green chiles to cooker. Top with chicken thighs. Cover and cook on LOW 8 hours.

Step 2
Place chicken on a cutting board; cool 5 minutes. Shred chicken; stir into chili. Cover and keep warm.

Step 3
Process reserved 1 tablespoon green chiles, yogurt, and 2 tablespoons cilantro in a mini food processor until smooth.

Step 4
Place 1 1/2 cups chili in each of 8 bowls; top evenly with yogurt mixture, remaining cilantro, cheese, green onions, and jalapeño. Serve with lime wedges.