Hey, everyone. I have been asked to be the guest blogger for Foodie Friday over at Arkansas Women Bloggers today.

To check it out, follow this link http://arkansaswomenbloggers.com/2012/11/ham-cheese-omelet-roll-foodie-friday/

Here is a little hint…


This recipe comes from the September/October 2007 issue of Cooking with Paula Deen. Yes, I said 2007. Sad, I know.

 

 

 

 

Here’s what you’ll need…

 

 

 

 

 

 

 

Paula calls these Cornmeal Breakfast Biscuits.  Some member of our family renamed them.

See Critics’ Corner below.

Cornmeal Breakfast Biscuits (a.k.a. Casserole Biscuits)

1 tablespoon butter

3 large eggs, beaten

1 cup cooked sausage, crumbled

3/4 cup grated sharp Cheddar cheese

1 (3-ounce) package cream cheese, softened

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 cups self-rising flour

1/4 cup yellow cornmeal

1/2 cup butter

1 1/4 cups milk

Melted butter

•Preheat over to 450º. Lightly grease a 12-cup muffin pan.

Sorry no picture. Spraying a muffin pan was just not that exciting!

•In a medium skillet, melt 1 tablespoon of mutter over medium heat.

Now, melting butter, THAT is exciting!

•Add eggs and cook, stirring frequently, until eggs are firm. Remove from heat; add sausage, cheese, cream cheese, salt and pepper, stirring until cheese is melted and mixture is combined. Set aside.

 

 

 

 

 

 

•In a medium bowl combine flour and cornmeal. I used a whisk. That is how Martha says to do it.

 

 

 

 

 

 

•Using a pastry blender, cut in butter until mixture is crumbly. Gradually add milk, stirring until dry ingredients are moistened.

 

 

 

 

 

 

 

•Spoon about 2 tablespoons biscuit dough into each muffin cup, pressing dough into bottom and one-third up sides of each cup.

 

 

 

 

 

 

This is how I “measured” for the muffin cups…Cut the dough in half, half for the bottoms, half for the tops. Cut on of the halves in half. Cut one of those halves in half. Pinch that half into thirds. The recipe says it makes 1 dozen. However, I think there is enough dough to make about 14. I did not feel like dirtying another pan, so mine were kinda’ biscuit heavy.

•Spoon sausage filling evenly over biscuits.

•Top with remaining biscuit dough, pressing to edges to seal.

I probably put a little too much filling in my biscuits. (There is probably enough filling for 14 biscuits. How convenient!) That made it a little hard to get a good seal. Oh, well. More filling! Mmmm! Once I divided my remaining dough, I patted it into a little flat circle to fit on top of the filling.

Ok, I cheated a little. I did not get up early and go through all this biscuit making and picture taking before I got the kids off for school. I did all of the above steps the night before and stuck the prepped biscuits in the fridge. And yes, I made these a week or so ago and am just now getting around to posting. With schools canceled and snow falling I would have had plenty of time to do all of this this morning.

•Bake 12-14 minutes, or until lightly browned. Brush with melted butter. Let cool in pans 5 minutes. Serve warm.

There I am, buttering the tops the next morning. Do you like my robe?

I thought they turned out pretty good. You can see in the “buttering” picture how my top and bottom didn’t really have a very good seal. Oh, well.

Here is how Paula’s looked…

And here is how mine looked…

I have discovered that my family is much more excited about trying new things if they are presented in an attractive manner!

The lighting at the breakfast table was not as good as the kitchen. Sorry the picture of the inside is not as good. We were trying to get off to school or else I would have tried to make it better.

Critics’ Corner

Chip:

“Biscuits? Good.

Eggs? Good.

Cheese? Good.

Sausage? GOOD!

This recipe puts all of the aforementioned ingredients into the same dish. ‘Nuff said.”

Megan: “The biscuit part was good, but It could do without the cheese.” I think she may have been referring to the cream cheese.

Katie: “The casserole biscuit was pretty good, but just plain dough (that kind of course) is delicious!”

Hooray! I’m a blogger now! So, now I have to take pictures of everything! Little did I know that taking pictures by myself while trying to cook dinner in a hurry in order to head out the door was hard-hmmmm.

This is not a new recipe for me. I know, I know, that was kinda the whole purpose of this whole blog thing. I have made this recipe a gazillion times, and it always turns out yummy.

Just a couple of disclaimers…

  • I used to be a Pampered Chef lady. You will see lots of Pampered Chef items in this blog. There, you have been warned.
  • I am no longer a Pampered Chef lady. I’m not trying to sell you anything. You will see Pampered Chef items in bold. This is how it is in the cookbook.
  • Keep in mind that I was trying to get dinner on the table, people! Pictures may not be the best. Hubby wasn’t home from work yet to help in that department.
  • I had been to the grocery store the day I made this recipe. However, I only went for a few things. You know, the stuff on sale! I had not given supper a thought at all. The ingredients used, or not used, on this particular occasion were what I had on hand, or not. We’ll get to that later.

I guess that is all of the disclaimers I have for now.  Enjoy!

Chicken & Broccoli Braid

2 cups cooked chicken, chopped

1 cup broccoli, chopped

1/2 cup red bell pepper, chopped

1 garlic clove, pressed

4 ounces sharp cheddar cheese, shredded (1 cup)

1/2 cup mayonnaise

2 teaspoons All-Purpose Dill mix

1/4 teaspoon salt

2 packages (8 ounces each) refrigerated crescent rolls

1 egg white, lightly beaten

2 tablespoons slivered almonds

1. Preheat oven to 375ºF. Chop chicken and broccoli using Food Chopper, place in Classic 2-Qt. Batter Bowl. Yes, I have these items. Any bowl of your choosing will do, I am sure. I do really like my Batter Bowl. I also have a 1-Qt., which I didn’t think I would use that much. But, I do. The Food Chopper is great, too.

I was using what I had on hand. Typically, I would use fresh broccoli, raw. Well, I didn’t have any fresh broccoli. I did have a HUGE bag of frozen mixed veggies-broccoli, cauliflower, carrots, and squash. So, I pirated some of the broccoli from the mixed veggies. I have never made this recipe with frozen broccoli. I was a little concerned. I nuked it for a little while, just long enough to knock the chill off of it. Then I tried to squeeze as much liquid out as I could. I wasn’t too worried about making it look ugly since I was about to chop it to death. Worked just fine.

Chop bell pepper and add it to the Batter Bowl.

Thank goodness I had these. Peppers are expensive. I had these leftover in the freezer. I let them thaw a bit on a paper towel, so I could squeeze some of the moisture off later. Worked just great. Sorry there wasn’t a picture of a beautiful red pepper. Some other time, perhaps.

(yes, that is a small Pampered Chef cutting board)

 

Press garlic over vegetables using Garlic Press.

I realize there a many folks who buy the garlic in a jar that is pre-chopped. Sorry, I don’t know how much would be equivalent to a clove. Maybe a spoonful. I’m guessing if you buy garlic in a jar it is because you like it and use it a lot. If that is the case, your estimate may be a little different from a spoonful.

 

 

I do like kitchen gadgets!

2. Shred cheese using Deluxe Cheese Grater and add to vegetable mixture; mix gently. Add mayonnaise, Dill Mix and salt; mix well using Mix N’ Scraper.

Yet another handy-dandy Pampered Chef item. No, not the mayo. That thing next to the mayonnaise is a “Measure All Cup”. It is really cool. Notice the blue arrow pointing down? There are measurements on the other side in blue and for when you want to measure liquid in the cup part. The red side is for sticky stuff-peanut butter, honey, shortening, mayonnaise. You pull down the cup part to the measurement you need. Fill ‘er up, then plunge it out! Very cool!

This is the dill mix. It is a little sample packet I had. I linked it for you in the ingredients. I don’t know, because I’ve never looked for it, but maybe you could find something similar at your local grocery store.

Oh, I forgot to mention…I skipped the salt in my recipe. It is plenty flavorful without it.

 

 

3. Unroll 1 package of crescent dough, do not separate. Arrange longest sides of dough across with of  12″x15″ Rectangle Baking Stone. Repeat with remaining package of dough. Roll or pinch dough to seal perforations.

I used these. I was curious and I had a coupon. They worked GREAT! No need to pinch seams.

 

 

 

 

 

 

On longest sides of Baking Stone, cut dough into strips 1 1/2 inches apart, 3 inches deep. (There will be 6 inches in the center for the filling.)

4. Spread filling evenly over middle of dough.

To braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.

It does take a little patience and practice. But it really isn’t that hard.

5. Brush egg white over dough using Pastry Brush. Sprinkle with almonds. Bake 25-28 minutes or until deep golden brown. Cut and serve using Slice N’ Serve.

I know, I let you down. We didn’t have any slivered almonds. Plus, I was running out of time. Sorry, I didn’t bother to put the egg wash on top. You will have to use your imagination. But wait, here is a picture of a professionally baked braid….

Here is the yummy inside…

Yes, that is dear hubby patiently waiting to eat so we could get out the door!

A delicious recipe. Nice for brunches or other get-togethers. We had it for dinner. Could be an appetizer. Eat it whenever you want!!!

 

Critics’ Corner

Chip: “Yeah, not a big fan of broccoli. But, if you focus on the chicken and try to pretend the broccoli isn’t there… then this dish works. It’s very, very good. I’d give it two thumbs up but “broccoli” is right there in the name, so I’ll always know it’s there.”

Megan: “I love the chicken/broccoli braid (especially b/c I get to eat it w/my fingers!)”

Katie: “The Chicken Broccoli Braid was superb. I enjoyed it with every bite. I think that everyone would think so, too.–Katie, The Critic”