Have you ever made homemade sausage? Most people haven’t, but Arlene’s recipe is so simple that you’ll be doing all the time after you see it. Plus, you can control how much salt and flavorings you put into the meat!
It’s just one of the many tasty things featured in this fun episode from 2010. Arlene and Patti are whipping up a delicious big breakfast will all kinds of recipes that that would be great for a lazy Saturday morning or perhaps a fancy brunch party!
Other dishes include an old-fashioned corned beef omelet, a buttery crumb coffee cake, blueberry-stuffed French toast, and unique “cinnamon cream rolls” made with slices of break filled with cream cheese. Enjoy!
Arlene’s Breakfast Sausage
"Delicious and so easy to make… you'll never buy breakfast sausage again."
Ingredients
- 2 tsp dried sage
- 2 tsp salt
- 1 tsp ground black pepper
- 1/4 tsp dried marjoram
- 1 Tbsp brown sugar
- 1/8 tsp crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs ground pork
Instructions
- In a small bowl, combine sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
- Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
- Saute' the patties in a large skillet over medium high heat for 5 minutes per side, or until the patties' internal temperature reaches 160 degrees on a meat thermometer. Makes 6 servings. Enjoy!
Corned Beef Omelet
Ingredients
- 2 green onions, sliced
- 2 Tbsp butter
- 6 large eggs
- 1/4 cup milk
- 1 cup canned corned beef hash
- 1/2 cup shredded Swiss cheese
- Dash pepper
Instructions
- In a large skillet, saute onions in butter. In a bowl, lightly beat eggs and milk; pour over onions. Cook over medium heat; as the eggs set, lift edges, allowing uncooked portion to flow underneath.
- When eggs are nearly set, spoon corned beef hash over top of omelet. Sprinkle with cheese and pepper. Remove from heat; cover and let stand for 1 to 2 minutes or until cheese is melted. Place on serving plate and cover with tomato slices. Cut into wedges to serve. Makes 4 to 6 servings. Enjoy!
Buttery Crumb Cake
This is one of the most moist crumb cakes you'll ever taste, and the recipe is from the 1970's!
Ingredients
- 1 pkg yellow cake mix (18.25 oz)
- 2/3 cup water
- 3 large eggs
- 1/2 cup butter, softened
- 1 1/3 cups packed brown sugar
- 1 Tbsp ground cinnamon, or to taste
- 1 Tbsp vanilla extract
- 1 1/2 cups butter
- 4 1/2 cups all-purpose flour
- 1 Tbsp confectioners' sugar for dusting (optional)
Instructions
- Preheat oven to 350 degrees. Grease a 12×18-inch jellyroll pan.
- Beat yellow cake mix, water, eggs, and 1/2 cup softened butter together with an electric mixer in a mixing bowl until thoroughly blended, about 2 minutes on medium speed. Pour cake batter into prepared jellyroll pan.
- Bake in preheated oven until edges of cake are light brown but middle of cake is still slightly gooey, 15 to 17 minutes.
- While cake is baking, mix together brown sugar, cinnamon, vanilla extract, butter and flour together in a large bowl until mixture forms medium crumbs. Remove cake from oven, and press about 3/4 of crumb topping onto top of almost-baked cake. Reserve remaining topping.
- Return cake to oven, and bake an additional 10 to 12 minutes, until crumb topping is firm and cake is cooked all the way through.
- Remove cake from oven, and sprinkle with remaining crumb topping. Let cake cool to room temperature, and sprinkle with confectioners' sugar. Makes 16 servings. Enjoy!
Cinnamon Cream Rolls
This unique breakfast treat is made with cream cheese filling rolled up in slices of bread. They're a great breakfast item for kids' parties.
Ingredients
- 1 pkg cream cheese, softened (8oz)
- 1 large egg
- 1 cup sugar, divided
- 1 (1lb) loaf sandwich bread, crusts removed
- 2 Tbsp cinnamon
- 1/4 cup butter, melted
Instructions
- In a small mixing bowl, combine the cream cheese, egg and 3/4 cup sugar; mix well. Flatten bread slices with a rolling pin. Spread cream cheese mixture over each slice to within 1/2 inch of edge. Roll up diagonally from point to point.
- In a shallow bowl, combine cinnamon and remaining 1/4 cup sugar. Dip roll-ups into melted butter, then in cinnamon-sugar mixture. Place on an ungreased 15×10 inch baking pan. Bake in preheated 350 degrees oven for 16 to 18 minutes or until lightly browned. Remove to wire racks to cool. Dust with confectioners' sugar or drizzle with chocolate syrup. Makes 8 servings. Enjoy!
Stuffed Blueberry Toast
This is a great dish for a special occasion… or… anytime!
Ingredients
- 2 pkg cream cheese, softened (8oz each)
- 6 Tbsp chopped almonds
- 4 Tbsp light brown sugar
- 2 tsp lemon juice
- 16 slices bread
- 1 1/2 cups blueberries
- 4 large eggs
- 1 1 /2 cups milk
- 2 tsp vanilla
- 1 tsp cinnamon
- butter flavored cooking spray
Instructions
- Stir cream cheese, almonds, brown sugar, and lemon juice together in a bowl until mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/8 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top blueberries with a cream cheese-spread slice. Repeat 7 more times with remaining berries to make 8 blueberry sandwiches.
- Beat eggs, milk, vanilla, and cinnamon together in a bowl until blended. Spray a griddle or skillet with cooking spray and heat to medium-low heat.
- Dip each blueberry sandwich into egg mixture on both sides; fry in the prepared skillet or griddle until golden brown, about 3 minutes per side. Makes 8 sandwiches. Enjoy!
Arlene’s Breakfast Potatoes
Delicious when served with sour cream on the side.
Ingredients
- 3 lbs red potatoes
- 2 Tbsp olive oil, or more as needed
- 1/4 cup butter
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 green pepper, chopped
- 1 jalapeno pepper, seeds and membranes removed and chopped fine, optional
- Dried dill or fresh if available
- Salt and pepper, to taste
Instructions
- Wash potatoes and pierce each potato a few times with a fork. Place potatoes into microwave oven and cook about 5 minutes on HIGH or just until they begin to soften. This may take 2 times to do all the potatoes. Carefully remove potatoes from microwave and place on cutting board to cool a little. When cool enough to handle, cut potatoes into even-sized chunks about 1-inch or so. Set aside.
- Place 2 tablespoons olive oil and 1/4 cup butter into a large nonstick skillet, if available, and over medium heat allow to melt. Add potatoes in a single layer and sprinkle onion, garlic, green and jalapeno peppers over potatoes. Sprinkle with salt and pepper. Cook until potatoes and other vegetables begin to brown. Your heat may have to be adjusted a little higher. Be careful that onion and garlic don't burn. Cook until potatoes are fork-tender. Just before you serve, sprinkle with dill and stir to blend. Makes 8 servings. Enjoy!
Transcript
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