Steak Bites with Bloody Mary Sauce

 

Steak Bites with Bloody Mary Sauce

Ingredients

• 1 T. olive oil

• 1 small onion

• 1/2 c. vodka or chicken broth

• 2 T. Worcestershire sauce

• 2 tsp. hot pepper sauce

• 1 c. tomato sauce

• 1 T. prepared horseradish

• 1 1/3 lb. beef sirloin

• Steak seasoning

Instructions

1. Finely chop the onion. Heat a small saucepan over medium heat. Add the olive oil and the onion to the saucepan and cook for 5 minutes. Add the vodka and cook until reduced by half. Add the Worcestershire sauce, hot sauce, tomato sauce and horseradish. Stir until the sauce starts to simmer. Add salt and pepper. Heat a nonstick skillet over high heat. Trim any fat from the steak then cut into 1 1/2” squares. Cook the cubed meat in the skillet until caramelized on all sides. Place in a crock pot with the sauce. Keep warm and serve with skewers.

   
   

   
   
   
   

 

Easy Peach Cinnamon Roll Breakfast Casserole

 Easy Peach Cinnamon Roll Breakfast Casserole

1 (8 oz.) cream cheese, softened to room temperature

1/2 c. powdered sugar

3 c. frozen sliced peaches, thawed and cut into 1” pieces

1 canister refrigerated cinnamon rolls with icing (Grands Cinnamon Rolls work great)

3/4 c. chopped pecans

Remove the cream cheese from the refrigerator at least an hour before using.

Preheat the oven to 350 degrees.  Butter a 13” x 9” baking pan.

Use an electric mixer to combine the cream cheese and the powdered sugar.  Add the thawed, chopped peaches to the cream cheese mixture and stir to combine.  Set aside.

Break open the canister of refrigerated cinnamon rolls, save the icing to use later.  Cut each cinnamon roll into 6 pieces.  Add the cinnamon roll pieces to the bowl of peaches and cream cheese and stir to combine. Spoon the mixture into the buttered baking pan and sprinkle with the chopped pecans.

Bake for 40-45 minutes.  Remove from the oven and cool for 10 minutes.Drizzle the icing over the top of the casserole.  Serve warm.

                                                         

Cheese and Sausage Egg Muffins

 Cheese and Sausage Egg Muffins

1/2 lb. bulk breakfast sausage

12 large eggs

1/2 medium onion, chopped

1/2 red bell pepper, chopped

1 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. black pepper

3/4 c. shredded cheddar cheese

Preheat the oven to 350 degrees.  

In a large skillet, cook the sausage until fully cooked.  Drain and set aside.

In a large bowl, whisk the eggs.  Add the onion, red pepper, garlic powder, black pepper, cooked sausage and the shredded cheese.

Spray a 12 cup muffin tin heavily with cooking spray.  Fill the muffin cups with the egg mixture.  Bake for 20 to 25 minutes.

These are also delicious if you substitute smoked salmon for the sausage and 1 T. fresh dill for the garlic powder.