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SAUSAGE AND CHEESE GRITS MUFFINS

Sausage Cheese Grits Muffins - TSLCThese Sausage and Cheese Grits Muffins are wonderful with soup on a cold day or with any meal.  Serve them for breakfast with coffee and eggs.  Grits are a Southern staple.  I love these with butter and coffee in the mornings. They will keep for several days in or out of the refrigerator and warm up great in the microwave or oven.

1/2 pound pork sausage, cooked

1 1/2 cups all-purpose flour

3/4 cup quick-cooking grits

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 tablespoons or 1/4 cup butter,  melted

2 eggs

1 cup buttermilk

2 tablespoons honey

1 cup shredded cheddar cheese

Cook sausage in a skillet like hamburger, drain and set aside.  Whisk together flour, grits, baking powder, baking soda and salt.  Stir in melted butter, eggs, buttermilk and honey with a spoon mixing well.  Fold in sausage and shredded cheese.  Spray a 12 cup muffin tin with cooking spray, add batter and bake in preheated 400 degree oven for 20 to 25 minutes until golden brown.  Makes 12 muffins.  Enjoy!

You might also like my recipes for  some of the other muffins on the site.

Sausage Cheese Grits Muffins  - Copy

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BUTTERY CHEDDAR SCONES

TSLCButterCheeseScone3

These little buttery scones are great as appetizers served with your favorite jams and jellies.  They go great with any kind of soup or with any meal, too. Good with coffee or milk.  They will keep several days in a cool place in an air tight container and can be reheated.

2 cups self-rising flour

1/2 cup self-rising cornmeal (You could use regular cornmeal)

1/2 teaspoon salt

1 tablespoon sugar

pinch cayenne or about 1/8 teaspoon

1 stick butter or 1/2 cup or 8 tablespoons,  softened

2 eggs

1/2 cup sour cream

1/2 cup buttermilk

1 cup shredded cheddar cheese

Sea salt, Optional

Whisk together flour, cornmeal, salt, sugar and cayenne in a large mixing bowl.  Cut the butter in small pieces and cut into the flour mixture until resembles coarse crumbs.  Add the eggs, sour cream and buttermilk and stir with spoon.  Fold in the cheddar cheese.  Place dough on a floured surface and roll out in a square.  You can cut out square scones with a pizza cutter or use a square biscuit cutter.  You can make large squares and cut in half to make triangle scones.  Place on a sprayed baking sheet and bake in 425 degree oven for 20 minutes.  Makes about 24 scones depending on size you make them.  Enjoy.

TSLCButterCheeseScone1

Note:  I use unsalted butter and brush the tops before cooking with a little melted butter then sprinkle with sea salt. The cornmeal makes them a little crunchy.

If you like this recipe, you might also like my recipe for pumpkin scones.

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FRESH TOMATO BREAD

Fresh Tomato Bread TSLC

This recipe for Fresh Tomato Bread will go great with any meal.  This bread is good toasted with butter, too.  A great way to use up some of your fresh tomatoes from the garden.

2 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

2 tablespoons butter, melted

2 eggs

1/2 cup sour cream

1 cup buttermilk

1/4 cup mayonnaise or salad dressing

1/3 cup chopped onion

1 cup peeled and chopped or mashed tomatoes

1/2 cup shredded cheddar cheese

In a large bowl whisk together the flour, baking powder, oregano, black pepper and salt.  Add melted butter, eggs, sour cream, buttermilk, mayonnaise, chopped onion and tomatoes.  Mix well with a spoon.  Fold in cheese.  Spray a 9 x 5 bread pan with cooking spray.  Add your bread mixture.  Bake in preheated 350 degree oven 60 to 65 minutes checking to see if bread is done since ovens vary.  Makes 1 loaf.  Enjoy!

Note:  I have not tried this bread any other way other than the recipe nor have I tried freezing it.  I had an abundance of ripe tomatoes and just came up with the recipe for the first time this week. If your tomatoes are really juicy, you might try draining some of the juice before adding to the recipe.

Tip:  To easily remove the peeling from tomatoes submerge in boiling water for 15 seconds and remove with a slotted spoon. Skins will slip right off.

Fresh Tomato Bread - TSLC

 

If you like this recipe, you might also like my recipe for Tomato Pie.

 

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CHEESY TATER TOT CASSEROLE

TSLCCheeseTotCasserole

This Cheesy Tater Tot Casserole is a favorite at my house.  Tater tot casserole is so versatile.  You can add different meats and veggies, too.  Men love this dish and it is comfort food at its best. I usually make some cathead biscuits or some Southern fried cornmeal hoecakes to accompany this recipe.

1 pound hamburger
1 cup chopped onion
1/2 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon celery seed (You could use chopped celery)
Pinch of cayenne or a few drops of hot sauce
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 cup sour cream
1 (15 1/4 ounce) can whole kernel corn, drained (can use fresh or frozen)
2 cups shredded cheese of your choice (I used 1 cup of cheddar and 1 cup of colby and monterey jack)
About 1/2 of a 32 ounce bag of frozen tater tots
 
In a skillet on top of the stove add the hamburger, onion, parsley flakes, garlic powder, celery seed and hot sauce.  Brown until hamburger is done. Drain.  Spread cooked hamburger in the bottom of a 2 quart casserole dish. Mix the cream of mushroom soup and the sour cream together and spread over the hamburger and onions. Next, spread the drained corn over the soup and sprinkle the 2 cups of shredded cheese over the corn.  Lay the tater tots on the top.  Bake in a preheated 425 degree oven for 25 to 30 minutes until “tots” are nice and brown.  Makes 8 to 10 servings.  Enjoy!
 
Note:  You could do this with sausage or chicken, too. I sometimes add green peppers and mostly use whatever I have on hand.
 
 
See photos below:
 
TSLCCheeseTotCasserole1
TSLCCheeseTotCasserole2
TSLCCheeseTotCasserole3
 
 
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