Category: Make Ahead

Bacon Cheddar Crackers

To quote my nephew (8) after his first bite on Christmas Eve, “It’s a miracle!” These delicious appetizers were loved by all from 2-97. The “cherry on top” or dare I say the “bacon on top”, is that they can be made ahead and frozen. The perfect appetizer for a busy day with guests.

Special Tools: Food Processor, Small Cookie Scoop & Parchment Paper

WWSPoints: Approximately 4 per cracker

Makes/Serves: 4 dozen

Time:

Prep: 25 mins (this does not include bacon cook time)

Bake: 12-15 mins

Lender of the recipe: http://www.plainchicken.com/2015/12/cheddar-bacon-crackers-football-friday.html

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 cup butter, cold and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup cooked, chopped bacon pieces (make sure the grease is patted off)
  • 1/4 cup milk

Instructions

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

In the food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms.

Add cheese, bacon and milk. Pulse just until dough forms. If you have 2 different sized food processors like I do, use the larger one.

Using a small cookie scoop (1 Tbsp) or a rounded Tbsp measuring spoon, scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork (keep the flour nearby).

Bake for 12-15 minutes. I cooled them on racks and froze them in ziplocks.

Now Let’s Dish: Holy cow these are buttery, bacony, cheese uh cheesy. I was so happy that it yielded so many and that I could freeze them. I made them at the same time that I made my Sausage Bites (to post later). These can be served warm or cold. They are slightly dry but heck, they are crackers. If they were moist they would be a cookie.

Served with: Sausage Bites, Artichoke Parmesan Tarte’s, Chili’s Queso

*Lesson Learned-How to have a stress-free holiday! I made all of the appetizers ahead except the queso. I did blend the spices for the queso ahead. This made for a no mess, no stress Christmas Eve for me.

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Bacon Cheddar Crackers

To quote my nephew (8) after his first bite on Christmas Eve, “It’s a miracle!” These delicious appetizers were loved by all from 2-97. The “cherry on top” or dare I say the “bacon on top”, is that they can be made ahead and frozen. The perfect appetizer for a busy day with guests.

Special Tools: Food Processor, Small Cookie Scoop & Parchment Paper

WWSPoints: Approximately 4 per cracker

Makes/Serves: 4 dozen

Time:

Prep: 25 mins (this does not include bacon cook time)

Bake: 12-15 mins

Lender of the recipe: http://www.plainchicken.com/2015/12/cheddar-bacon-crackers-football-friday.html

  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • 1 cup butter, cold and cubed
  • 2 cups shredded cheddar cheese
  • 1 cup cooked, chopped bacon pieces (make sure the grease is patted off)
  • 1/4 cup milk

Instructions

Preheat oven to 375 degrees. Line baking sheet with parchment paper.

In the food processor, pulse together flour, baking powder, cayenne, and butter until a crumbly dough forms. Add cheese, bacon and milk. Pulse just until dough forms. If you have 2 different sized food processors like I do, use the larger one.

Using a small cookie scoop (1 Tbsp) or a rounded Tbsp measuring spoon, scoop dough onto parchment lined baking sheets. Flatten in a criss-cross pattern with a floured fork (keep the flour nearby).

Bake for 12-15 minutes. I cooled them on racks and froze them in ziplocks.

Now Let’s Dish: Holy cow these are buttery, bacony, cheese uh cheesy. I was so happy that it yielded so many and that I could freeze them. I made them at the same time that I made my Sausage Bites (to post later). These can be served warm or cold. They are slightly dry but heck, they are crackers. If they were moist they would be a cookie.

Served with: Sausage Bites, Artichoke Parmesan Tarte’s, Chili’s Queso

*Lesson Learned-How to have a stress-free holiday! I made all of the appetizers ahead except the queso. I did blend the spices for the queso ahead. This made for a no mess, no stress Christmas Eve for me.

Biscuits & Gravy Casserole

Biscuits & Gravy Casserole

This was a huge hit for the whole family. I am constantly looking for options for meals that I can prepare ahead. In fact, prepping breakfast is my new Saturday night tradition, oh how times have changed. Luckily this will provide breakfast for at least one more day.

Special Tools: Just the usual pots and pans.

WWSPoints: 15 Points (This is per serving. 1/8th is really a lot. I would recommend ¼ serving and some fruit.)

Makes/Serves: 8 large slices

Time:

Prep: 20 mins

Sit: Overnight (not necessary)

Bake: 1 hour 5 mins (if from fridge) 40 mins if baked fresh

Lender of the recipe: https://www.scatteredthoughtsofacraftymom.com/sausage-and-gravy-breakfast-casserole/

  • 16 ounces of buttermilk biscuit dough (cut into 1’ cubes, precision not necessary)
  • 6 eggs
  • 1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
  • 1 lb sausage, any flavor
  • 1 cup cheese, shredded
  • 1/2 cup milk
  • salt and pepper to taste
  • Instructions
  1. Preheat oven to 350. Grease a 13×9 pan.
  2. Brown the sausage in skillet and drain thoroughly.
  3. Cut biscuit dough into 1″ cubes, and place on the bottom of the pan.
  4. Layer cooked sausage over the biscuit pieces.
  5. Layer shredded cheese over sausage.
  6. Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.
  7. Make gravy according to instructions, and pour over everything.
  8. Bake for 1 hour 5 minutes or until eggs and biscuits are cooked through. I recommend letting it brown for a little bit of crisp.
  9. Serve with some fresh fruit &/or juice.

Now Let’s Dish: I usually make my gravy from scratch so I was hesitant on using the packet kind. Although it was a different flavor, it was still really delicious. Since I prepared it the night before I cooked for an additional 20 minutes. They recommended tenting with foil but I thought it would be better a little crispy and it was. Perfect Sunday morning care-free breakfast.

Served with: Sumo Oranges

*Lesson Learned- You can tell if an egg is still fresh but placing in a bowl of water. Fresh- Sinks to the bottom on its side. Not as fresh- Sinks to the bottom on one of the egg ends. Time to toss- Floats.