Sunday, May 31, 2009

ONCE a MONTH COOKING.. a Chicken Session

Once a Month Cooking... Chicken Recipes brought to you by

For the next 5 recipes.... you will want apprx 4-5 whole chickens.
Wash & pat dry all chickens.
Season each with a mixture of butter (margarine) season salt, onion powder & garlic salt. Rub on outside & loosen skin & tuck butter mixture under skin over breasts, thighs & drumsticks.
Now roast on the grill... you can use the "beer can" style roasting or in a big roast pan in the oven... 450 degrees for 50-60 min. Till done. Let rest on cutting board to cool.
Now look at the following recipes (or your own) & see what parts you will need for each recipe.

Pineapple Chicken Freezer Recipe
1/4 cup butter/margarine

1 green pepper, sliced
1/3 cup flour
1 cup milk
1 cup chicken broth
1 1/2 lbs cooked chicken, diced
1 12oz can pineapple chunks, drained

Heat butter in skillet and stirfry peppers for 5 minutes. Remove peppers but leave remaining melted butter in skillet. Add flour to skillet, stirring until mixed. In a bowl combine milk and chicken broth, then slowly add to skillet, stirring well so the sauce lump free. Heat over medium heat until thick but smooth. Add cooked green peppers, then add chicken and pineapple. Add salt and pepper as desired. Cool then freeze.
On cooking day: Thaw then heat in saucepan or skillet until heated through. Serve with rice or noodles.

Chicken Divan Freezer Recipe
4 pkgs frozen broccoli (cooked according to pkg instructions)

4 cups cooked chicken, sliced
3/4 cup butter/margarine
3/4 cup flour
6 cups milk
1 cup cream
2 cups grated Parmesan
3 tbsp mustard
4 tbsp minced onion
2 oz sherry (optional)
1 tsp Worcester saucesalt & pepper (to taste)

In one large or two smaller casseroles, place cooked broccoli and top with chicken. In a saucepan melt butter then gradually add flour. Once thickened, add milk, stirring until combined. Once smooth, add remaining ingredients, stirring until heated through and cheese is melted. Pour over chicken and broccoli, cool then freeze.
On serving day:Thaw overnight in the refrigerator, then bake in a preheated 400F oven for 45 minutes. Serve, sprinkling sherry over top if desired.

Chicken & Corn Tortellini Soup Freezer Recipe
1 8oz package fresh cheese tortellini
1 cup Chicken, cooked and diced
2 cloves garlic, minced
2 cans low sodium chicken broth
1 cup frozen corn
1/4 tsp black ground pepper
2 tbsp green onion

In a large saucepan, bring 3 cups of water to a boil (you need to measure the water, since it forms part of the broth!) along with garlic. Add tortellini and cook according to package instructions (usually about 10 minutes). Lower temperature to medium-high. Add chicken or turkey broth, stir. Add corn and stir. Bring up to a boil again, and boil for 2-3 minutes. Add chicken and cook for 1 more minute, stirring well. Add green onions and pepper, stir well. Allow to cool to room temperature, then divide into equal portions in containers. Freeze.
On serving day, thaw overnight in refrigerator or you can defrost in microwave. Pour contents of container into saucepan and heat over medium high until heated through. Serve. Can sprinkle with more fresh ground pepper or Parmesan cheese when serving.

Caribbean Jerk Chicken Freezer Recipe
2 1/2 lbs chicken pieces

2 tbsp brown sugar
2 tbsp vegetable oil
2 tbsp soy sauce
1 tsp cinnamon
1 tsp thyme
1/2 tsp ground red pepper flakes1 envelope Italian salad dressing mix
Combine ingredients except chicken in a small bowl. Add chicken to a freezer bag, then add Caribbean Jerk mixture. Carefully move the chicken around so it is thoroughly coated, then freeze.
On cooking day, thaw in refrigerator and remove chicken pieces. Barbeque on a grill or bake in a 375 oven till heated through.

Chicken Quesadillas Freezer Recipe
These freeze well for quick snacks or even for appys for unexpected guests.

4 chicken breasts, diced
1/2 tsp garlic powder
1/2 tsp pepper
1/2 green pepper, diced
1 medium onion, chopped
1 15-oz can diced tomatoes
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack or Cheddar cheese, grated

In large skillet, saute chicken with garlic powder and pepper. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer.
On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream.

Saturday, May 30, 2009

ONCE a MONTH COOKING.. a Pork Session

Once a month cooking brought to you by
PORK Session

The amounts of everything depend on the size of your family.

Roast all your Pork roasts…. All based on appx 3 lb roasts
Rub each with olive oil, minced garlic, salt, pepper & cumin
Seer ALL sides… don’t forget the ends. Hold up the roasts with tongs.
Put roasts in big roaster & fill to top of roasts with water & SLOW cook at 250 till they
Fall apart with a fork (appx 4-5 hrs) Save the water for green chili.

Now what to do with all that meat….. Here are 5 meals
Green chili with 1 roast
Enchiladas with 1 roast
BBQ pulled pork with 1 roast
Quick burritos…. 1 roast (or ½)
Pork & wild rice (or white) (other ½)

Green Chili:
1 pork roast… pulled apart
4 or more cloves minced garlic
2/3 c Olive oil (or vegetable is fine too)
1/3 c. flour
4 c Water from pork roast
2 t salt
2 cans chopped tomatoes (I squeeze canned whole thru my hands)
1 or 2 small cans of diced green chili’s
Optional: chopped jalapenos…. I start with a tsp or 2… depending on how hot you like it.

In a big pot… add oil & lightly sauté garlic & add salt. Add flour & cook till light brown… Stir Constantly.
Add water & wisk as you pour. Add tomatoes & let simmer. Add chilis & simmer more.
NOW taste…. May need more salt…garlic…peppers…
Cool & ziplock & freeze ½.

Flour or corn tortillas… whichever you like
Salsa, Colby jack or plain Monterey jack cheese… cheddar will work ok too.
Chopped black olives… if you like.
In a 9x13 pan…. Pour a little green chili in the bottom of pan….
Warm tortillas & assemble with meat, cheese, salsa & olives
Fold ends in & roll up. Place in pan & top with green chili & cheese.
Cover with tin foil & bake at 350 for about 30 min.
Let cool….. you may flash freeze in entire pan or separate enchiladas onto cookie sheet. Flash freeze for several hours. The if separated… put in ziplocks.

To serve…. For full pan… thaw & heat in oven… thaw green chili & nuke to heat & add to top
Or serve on the side to dunk tortillas or French bread.
For separate servings…. Just that in micro. & heat.

Just shred pork… add bottle of favorite BBQ sauce… put in ziplocks & freeze.
To serve: thaw & nuke….
Make your favorite Coleslaw (I just used bagged & dressing with Miracle whip, tish of milk, tsp or so sugar & a splash of redwine vinegar or Balsamic.)
Assemble meat & coleslaw on Hamburger bun. YUM!!!!!

Burritoes….. shred meat. Warm flour tortillas…. Assemble with meat & cheese & salsa
Fold in sides & roll. Roll each in Saran wrap & put all individual burritos in ziplock.
To serve…. Take one out & thaw in microwave & nuke to heat.

Pork & Rice
I use wild rice…. But you can use white too….
Cook rice …. But instead of plain water…. Add an envelope of onion soup mix.
Shred or slice pork….. put all in a casserole dish & heat.
Cool & freeze like enchiladas.
Serve the same way. You can add soy sauce or cooked broccoli if you like.

Friday, May 29, 2009

ONCE a MONTH COOKING.. a Breakfast Session

Once a Month Cooking brought to you by

Today I am starting with Breakfast meals. Kids or Hubby can grab... nuke & have a fast healthy breakfast.
Sandwiches... pocket sandwiches... burittos & more. All are great for a fast breakfast.
Ingred: (all amounts will totally depend on your family size & how many of each item you want) breakfast sausage, eggs, potatoes, onions, cresent dough, biscuit dough (pillsbury type works great) , bacon, tortillas, cheese (both slices & shredded... your choice of flavor). ... leftover ham & green peppers (optional)
In 1 fry pan... cook up most of the sausage .... with the rest, cook some patties for sandwiches.
Wash & quarter potatoes.... start them boiling. When fork tender... drain, cool & shred. Add salt & pepper.
In another fry pan... saute chopped onions, ham & green peppers (all optional to your taste)
One more fry pan & cook bacon
In a bowl... scramble a couple dozen or so eggs. Salt & pepper (don't cook yet)
Bake biscuits according to directions.
NOW... assembly time. First in a baking dish... grease the bottom & spread shredded potatoes. Layer with some cooked sausage, pour in a layer of raw eggs, sprinkle with onion mix if you want & top with shredded cheese. over with foil & bake at about 375 till eggs are cooked.
Now once its done... let cool & then cut in about 3x3 inch squares. Flash freeze (leave in pan... put in freezer for a few hrs... till frozen) then pop out & put 1 or 2 squares in each ziploc & put back in freezer.
While that is baking....
Make some scrambled egg "patties". In a small fry pan, pour a little egg in & as it's cooking, lift the edges & sorta pour the egg to the edge. Once you have it almost fully cooked... flip in half & in half again. If you don't want them that thick... fold in half, flip on plate & cut in half.
Assemble the cut baked biscuit, egg, slice of cheese & either sausage patty or bacon. Wrap each in wax paper & put a few in ziplocks... label with sharpie.
Now you can scramble the rest of eggs... add onion mixture, rest of sausage, any bacon & cheese.

For Breakfast Burritos ... Warm tortilla & add mixture & some shedded potatoes if you like. Fold up a sides, roll & wrap in wax paper. Put a few in each ziplock, label & freeze.
For Breakfast Pockets ... open cresent dough. seal 2 triangles to make a square. Put egg mixture on 1/2 & fold dough over & seal. Bake according to package dough directions. Let cool... put on a plate of cool cookie sheet & flash freeze. (put plate or sheet of cooled pockets in the freezer for a few hours. When frozen, put them in a ziplock... label & freeze.
*** You can also make a batch of pancakes or waffles & freeze with a piece of wax paper between each. Then just nuke for 20 seconds or so.
Now you have enough breakfast items for a month. All you have to do it take out what you want & either defrost & heat in microwave or put on a sheet & bake till hot.

Thursday, May 28, 2009


Welcome to Time & Cost Saving tips with “Once a month cooking” Brought to you by

For the next few days... I will be posting recipes for different OAMC sessions.

Getting Started…

Healthy Meals & FAST is the name of this game. Forget the yukky fast food & Pizza delivery just because you don’t have time to cook a healthy meal for your family!

OAMC.. Mega Cooking.. Bulk Cooking.. Freezer Meals.. What does all this mean? This is about preparing food ahead... especially for the freezer but also canning, drying, shopping in bulk and lots of money saving ideas. Special occasions & different times of the year are ALWAYS the best times to plan ahead & stock up on those HUGE specials!!!

Even though this is called “Once a Month” …. You can plan your own schedule. I mostly do 2 weeks worth of meals in a weekend. OR you can do a few meals from that Turkey that is ALWAYS a great deal at Thanksgiving…. Then when you do other meals, just double the recipies & put half in the freezer for another time. But at this time I will give “lessons” on full sessions.

OAMC is also a terrific time to spend with kids…. Family or friends! Plan an entire session for as many families as you want. The kids LOVE to help assemble…. Stir… or make Meatballs! Be prepared for a tiring weekend… have good tennis cuz your feet WILL get tired… BUT it will be worth it for the next 2 weeks or a month!

♦ Helpful things to have on hand before you get started…..
Lots of Ziplocks… both quart and gallon size
Plenty of Aluminum pans (I get a bunch at the dollar stores)
Plastic “rubbermaid” type freezer containers with covers… assorted sizes. Also found at dollar store.
& IF you want…. I have a Foodsaver Vacuum Sealer & plenty of bag rolls. I use rolls so I can cut to size.
Sharpie pens & freezer tape


You will find some sample forms in our files… feel free to print out & use.
A week or 2 before your “Cooking weekend”

#1: Fill out the weekly menu as a “preview”…. Start with Dinner first since these are the main meals. You can always change it but this will assure that you will not be eating chicken 4 night in a row…. Just Keep in mind the specials at the store. If sales are on different pork… you may want to add extra pork meals… etc.

#2: Look up recipes for each meat type. Re: if you have 3 hamburger dinners listed…. Find 3 different hamburger recipes.

#3: Looking at your recipes… Start your shopping list. Be sure to count how many chickens… lbs of beef … pork etc.

#4: Go thru the Newspaper! Look for what & where the sales are for your items. Also don’t forget to clip the weekly coupons for additional savings!!!

Tomorrow we will start with a Breakfast Session

Tuesday, May 12, 2009

Homemade Liqueurs... Irish Cream

Irish Cream Liqueur

This is a little different from from our other Liqueur recipes. But it is my favorite over ice or in my coffee. Only lasts a month in the fridge but mine nver does! I drink it too fast.


Half of a 750 ml. bottle of Irish whiskey (or any American whiskey if that's what you have available)
1 14-oz. can sweetened condensed milk
1 cup heavy cream
4 eggs
2 Tbls. chocolate syrup
2 tsp. instant espresso
1 tsp. vanilla extract
1/2 tsp. almond extract

In a blender...Blend all the ingredients, except the whiskey. Then add the whiskey and blend again until thick and frothy.
Serve immediately or put in decorative bottle as a gift. Label it with a custom label & store in the refrigerator for up to a month.
*Contains raw eggs.

Monday, May 11, 2009

Homemade Liqueurs... Cherry flavored

Homemade Cherry Flavored Liqueur
See the last few days for detailed info on the basics of making homemade Liqueurs.

Whole Cherry Liqueur

2 lbs ripe Bing Cherries
2 Tablespoons powdered sugar
Sliced & scraped peel of 1/2 lemon
2 cups brandy
1 cup vodka
1/2 cup sugar syrup

Pull stems from half of the cherries. Cut the stems from the other half of cherries just at the top so the inner fruit is exposed. Pierce all the cherries down to the stone with 4 or 5 holes. Place cherries in Qt jar. Sprinkle with powdered sugar & let disolve. Add lemon peel & shake gently.

Add brandy & vodka to cover cherries. Close jar & store in warm place (75 degrees) for 6 weeks undisturbed. Strain, filter & squeeze all the juice from the cherries. Add sugar syrup. Shake well & let mature at least 1 week.

Label with custom labels & date.
Serve straight up, or in iced tea

Sunday, May 10, 2009

Homemade Liqueurs... Apple flavored

Homemade Apple Flavored Liqueur
See the last few days for detailed info on the basics of making homemade Liqueurs.

Tart Apples:

1 lb granny smith apples
2 cups sugar
2 cloves
Pinch of nutmeg
Sliced & scraped peel of 1 lime or lemon
2 cups vodka or brandy

Cut ripe apples into about 8 pieces & remove coore but don't peel. Place all ingred. in a tightly closed jar & set in the sun for several days or until sugar is disolved & been absorbed. Strain & filter. Mature 2-3 weeks.

Sweet Apples:

1 lb Red Delicious Apples
2 cloves
Pinch of cinnamon
2 cups of vodka or brandy
1 cup sugar syrup

Cut apples in halves or quarters & removethe cores but do not peel. Place apples, cloves, cinnamon & alcohol in a jar. Cap & let steep 2 weeks. Strain and filter. Add sugar syrup. Mature 2-3 months.

Label with custom labels & date.

Serve straight up, in iced tea or make "appletinis"

Saturday, May 9, 2009

Homemade Liqueurs... Orange flavored

Curacao has become the generic term for orange liqueur.

Triple Sec is a blend of oranges & cloves.

The general procedure for Orange Liqueur is as follows:

1: prepare the Fruit, flavoring & add alcohol base.

2: Steep 2-3 weeks. Turn & shake gently every few days during this time.

3: Strain & filter

4: Add sugar surup (from yesterday's blog)

5: Let Mature

Whole Oranges (or tangerines):

3 whole sweet oranges, cut into wedges

1/2 lemon

2 whole cloves

3 cups vodka

1 cup sugar syrup.

Place oranges, lemon, cloves & vodka in a jar (vodka should cover fruit) and steep 10 days. Strain & filter. Add sugar syup & let mature 3-4 weeks.

Label with custom label & write date on it.

Orange Juice:

4 1/2 cups freshly squeezed orange juice.

Scraped & sliced peel of 1 orange

1 1/2 cups vodka or 1/2 vodka & 1/2 brandy

1 cup Sugar syrup

Combine juice, peel & alcohol. Steep 4 weeks, Strain, filter & add syrup.

Serve straight up, over ice, add to OJ or Iced Tea.

Friday, May 8, 2009

Homemade Liqueurs... Basics

A great gift for friends & family. The next few days we will be giving some tips, recipes & how to cook with Homemade Liqueurs.

Today is the Basics on getting started & how to make just about any Liqueur.

The ingredients and equipment you need are easily available & very uncomplicated. The proceedure is like making tea. Steeping fruits or berries in an alcohol base such as vodka or brandy and a sweetener is added.

Sweeteners are mostly a sugar syrup made up of 2 parts sugar & 1 part water, boiled together for about 5 min. till sugar is disolved. (1 cup sugar & 1/2 cup water makes 1 cup syup)

Containers... GLASS bottles (do no use plastics) with a cover.

Wide mouth gallon & quart jars for mixing & steeping the fruit.

Washed mayo jars work great.

Jars for aging can have a narrow neck. Any bottle, including dark beer bottles work fine. Wash & sterilize bottles by either putting in dishwasher or pouring boiling water into them.

Funnels, corks or screw on caps & straining equipment ( wire strainer & cheesecloth or coffee filters).

Decorative custom bottle labels to add to your bottles.

Come back tomorrow when we start with some great recipes for Homemade Liqueurs!

Thursday, May 7, 2009

Pillsbury Dough Magic Chicken Cordon Bleu Stromboli

WOW... your family will think you are a 5 star chef with this one!!!

Chicken Cordon Bleu Stromboli.

1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing

1.Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.
2.Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.
3.Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

Wednesday, May 6, 2009

Pillsbury Dough Magic - Asian Pork Dumplings

Asian Pork Dumplings from Pillsbury Flaky biscuits.

Great for Lunch, party appetizers or as dinner.

1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated
original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce

1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.

2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.

3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*

4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings.

Serve warm with sweet-and-sour sauce.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F. *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.

Tuesday, May 5, 2009

Unique Wrapped Weinies for lunch

These can also be made ahead, flash frozen & reheated for a quick lunch or even a party appetizer!

1 (11-oz.) can Pillsbury® Refrigerated Breadsticks
24 cocktail-sized smoked link sausages (from 16-oz. pkg.)
1 (1-lb.) pkg. pasteurized prepared cheese product, cubed
2 (15-oz.) cans chili without beans

1. Heat oven to 375°F. Unroll dough; separate into strips. Cut dough strips in half crosswise. Wrap 1 breadstick half around center of each sausage; pinch ends of dough strip to seal. Place seam side down and about 1 inch apart on ungreased cookie sheet. Bake immediately, or cover and refrigerate up to 4 hours.

2. Bake at 375°F. for 13 to 15 minutes or until golden brown.

3. Meanwhile, in fondue pot or medium saucepan, combine cheese and chili. Cook over medium heat until cheese is melted, stirring frequently.

4. Serve hot fondue with warm wrapped sausages to be speared with fondue forks for dipping.

Monday, May 4, 2009

Pillsbury Dough Magic - breakfast Pizza

Another Great breakfast for the weekend YUMMY!

Breakfast Pizza!

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
8 eggs
1/4 cup half-and-half or milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Butter
1 container (8 oz) chive, vegetable or regular cream cheese
8 slices bacon, crisply cooked
Green onions, if desired

1. Heat oven to 425°F. Spray 12-inch pizza pan with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Unroll dough; place in pan. Starting at center, press out dough with hands to edge of pan.

2. In medium bowl, beat eggs, half-and-half, salt and pepper. In 10-inch skillet, melt butter over medium heat. Add egg mixture; cook and stir until thoroughly cooked but still moist. Remove from heat.

3. Spoon cooked egg mixture over crust. Drop cream cheese by teaspoonfuls over eggs. Arrange bacon in spoke fashion on top of pizza.

4. Bake 12 to 15 minutes or until toppings are thoroughly heated and crust is deep golden brown. Garnish with green onions.

2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
®Crisco is a trademark of The J.M. Smucker Company

Sunday, May 3, 2009

Pillsbury Dough Magic - breakfast pockets

I am a pillsbury dough fanatic! I make breakfasts.. lunch... dinner, snacks & desserts all from different pillsbury doughs. I have a whole cookbook & I make some up as I go. So for the next few days I will be posting some of my favs! So check back often for new ideas!

Today is Breakfast: Fast... fast... fast! So put on your Apron & get ready to cook.

This one I made up so no real amounts of everything... I just make to our tastes.
This is a great recipe to do up a bunch ahead & keep in freezer. Kids can just grab one & nuke for a healthy breakfast on the go.

fry some breakfast sausage (not links)... drain off grease... add some shredded hashbrowns. (or chop up tator tots) You can add onion or green pepper IF you like. Fry till hashbrowns are cooked to your taste. Scramble a few eggs in a dish, add salt & pepper. then scamble into sausage & hashbrown mix. Mix till eggs are cooked. Add a little of your favorite cheese (we like American).. stir in till just melted... let cool while preparing cresent dough.

Open cresents (at least a couple rolls)... "fuse" 2 triangles into a Square. Add sausage mix to 1/2 of side & fold over. Seal the edges. (I sorta roll the edges up a little to seal)

Put on ungreased cookie sheet & bake at 375 till light golden brown. ( about 10 min or so)

NOW... eat some & let the rest cool. Then to freeze the rest, I flash freeze before putting into ziplocs. Lay the pockets on a pan or plate & put in freezer for a few hrs. Then take them out & put in ziploc or vacuum seal bags. Kids... & adults can then just take one out & nuke. I like to nuke & then put in oven to crisp up the cresent.

Great HEALTHY "on the go" breakfast for the whole family!
**you can make smaller versions for a great brunch item too!