Kittencals Make Ahead Breakfast On The Run Sausage Muffins Food

KITTENCAL'S MAKE-AHEAD BREAKFAST-ON-THE-RUN SAUSAGE MUFFINS

Steps:

• Cook the sausage patties in a skillet.
• Toast each half of English muffin, then butter or spread with mayonnaise.
• Cool the patties and the muffins.
• Lay one sausage patty on top of half of a bun then top with cheese slice, top with remaining half of muffin.
• Wrap each one individually in heavy plastic wrap and freeze until solid.
• Remove the frozen sandwiches from freezer and wrap each sandwich tightly in foil to prevent any freezer burn, then return to freezer until ready to use.
• When ready to use; unwrap the sandwich from the foil and plastic wrap.
• Wrap in a paper towel and microwave on HIGH for about 50-60 seconds or until heated through.
• Add on an egg (if using) before or after warming the sandwich.

KITTENCAL'S BANANA CINNAMON SNACK CAKE OR MUFFINS (LOW-FAT)

Steps:

• Set oven to 350 degrees F.
• Grease a 8 or 9-inch square baking pan or line muffin tins with paper liners.
• In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt.
• In a small bowl, whisk together yogurt, banana, oil, egg and vanilla.
• Pour over dry ingredients, and gently stir with a spatula until JUST blended (do not over mix).
• Spread the batter into prepared baking pan.
• Bake for about 25 minutes, or until the top of the cake is light brown, and edges begin to pull away from sides of the pan (bake slightly less time for muffins).
• Cool cake in pan on rack for 10 minutes.
• Loosen sides of cake with a dinner knife or a spatula.
• Invert cake right side up and cool completely.
• Sprinkle lightly with powdered sugar.

KITTENCAL'S MAKE-AHEAD STUFFING BALLS

Steps:

• Butter a 13 x 9-inch baking pan.
• In a large fry pan heat butter over medium-high.
• Add in the onions and celery and cook stirring until soft and translucent but not browned (about 6 minutes).
• Add in the garlic and cook for 2 minutes.
• Add in chopped mushrooms, creamed corn, niblets corn, broth, poultry seasoning, parsley, Parmesan cheese, seasoned salt or white salt and black pepper pepper; bring to a medium boil, simmer for 10-15 minutes over low heat.
• Remove the mixture and transfer to a large bowl; and cool for 20-30 minutes (cool just enough so that the eggs will not cook when added).
• Add in eggs and mix well.
• Add bread crumbs or cubes; mix well to combine (I use my hands for mixing).
• Taste the mixture and then adjust the poultry seasoning, salt and pepper to taste if needed.
• At this point you may cover the bowl and refrigerate until ready to shape into balls.
• With moistened hands shape into golf ball-size balls (I use an ice cream scoop for this) add in more breadcrumbs if needed just to hold the mixture together.
• Transfer the shaped balls to the prepared buttered casserole dish (at this point they can be covered and refrigerated until ready to bake).
• When ready to bake drizzle melted butter over the balls.
• Cover loosely with foil.
• Bake at 350°F for about 20-25 minutes (do not overbake).

KITTENCAL'S CHICKEN SALAD

Steps:

• In a medium bowl toss together chicken with celery, onions and cranberries.
• In another bowl mix all dressing ingredients until well blended; add to the chicken mixture and toss to combine.
• Cover and chill for a minumum of 4-24 hours.
• Just before serving mix in grape halves then season with black pepper.
• POACHING CHICKEN-------.
• Place the chicken breasts in a saucepan.
• Cover with water and 1/2 teaspoon salt (and 1 bay leaf optional) bring to a simmer.
• Lightly simmer over low heat for about 15 minutes.
• Remove from heat and let sit in the water for about 10 minutes.
• Cool and chop.