WHIPPING IT UP IN YOUR KITCHEN

Every issue of Florida Country Magazine is filled with easy, delicious and seasonal recipes you’ll want to make again and again.

INGREDIENTS

1 can refrigerated biscuits

12-ounce package maple sausage

3 tablespoons butter

¼ teaspoon cayenne pepper

¼ cup all-purpose flour

3 cups whole milk

Salt and pepper to taste

PREPARATION

Cook biscuits per directions. Place sausage in large, deep skillet. Cook over medium-high heat until evenly brown. Add butter until melted. Sprinkle flour and cayenne pepper over sausage and mix. Stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, cook until thickened. Add salt and pepper to taste. Stir in cooked sausage. Reduce heat, simmer 12 to 15 minutes. If gravy gets too thick, add a little more milk to desired consistency.

Ingredients

1 package bacon

8 extra-large eggs

28-ounce package frozen Potatoes O’Brien

2 cups shredded cheddar cheese

2 sprigs green onions, chopped for garnish

Salt and pepper to taste

Preparation

In large skillet, cook bacon until crispy and set aside. On medium-high heat, take skillet with bacon drippings and add Potatoes O’Brien. Cook until tender and browned, slightly crispy. In another pan, add eggs. Scramble; then add potato mixture and toss to combine. Add salt and pepper to taste. Crumble bacon into potato and egg mixture. Add cheese. Mix until all cheese is melted. Garnish with green onions and serve.

FARMERS BOWL Serves 4

Cheesy Potato And Smoked Sausage Bake

Serves 6

Ingredients

1 package smoked sausage

20-ounce package frozen diced potatoes

2 cups shredded cheddar cheese

½ cup sour cream

10.5-ounce can cream of mushroom soup

1 medium onion, chopped

¼ cup butter, melted

Salt and pepper to taste

Preparation

Preheat oven to 350 degrees F. Lightly spray 13x9-inch baking pan with non-stick cooking spray. Cut sausage into ½-inch cubes. Combine all ingredients in large bowl. Spread mixture in pan. Bake 40 to 45 minutes or until lightly browned. Let stand 5 minutes before serving.

Overnight Applecinnamon French Toast Bake

Serves 15

Ingredients

½ cup butter, melted

¾ cup brown sugar

2½ teaspoons ground cinnamon

4 large Granny Smith apples, peeled and thinly sliced

18 slices Pepperidge Farm cinnamon raisin bread

6 eggs

1½ cups milk

1½ teaspoons vanilla extract

½ cup maple syrup

Preparation

Grease a 9x13-inch baking pan. In small bowl, stir together melted butter, brown sugar and cinnamon. Place sliced apples in large bowl. Pour sugar mixture over them, tossing to evenly coat apples. Spread apple mixture into bottom of greased pan. Layer bread slices on top of filling, pressing down. In medium bowl, beat eggs with the milk and vanilla. Slowly pour this mixture over the bread until completely absorbed. Spray aluminum foil with non-stick spray and cover the pan, refrigerating overnight. Next morning, preheat oven to 350 degrees F. Put covered pan on cookie sheet in case of overflow. Bake 70 to 75 minutes. When done, remove from oven and turn on broiler. Remove foil, drizzle maple syrup on top of egg topping. Broil 2 minutes or until syrup begins to caramelize. Remove from oven and let stand 10 minutes, then cut into squares. Invert pan onto a serving tray or baking sheet so apple filling is on top. Serve hot.

Ingredients

1 can biscuits

12 large eggs

12 slices bacon

½ onion, finely chopped

2 cups spinach, chopped

1 cup shredded cheddar cheese

Dash of salt and pepper

Preparation

Preheat oven to 350 degrees F. Cook bacon in pan over medium heat about 5 minutes, until cooked through but not crispy. Spray a muffin tin with non-stick cooking spray. Tear six biscuits into halves. Press flat in bottom of each muffin cup. Place a bacon slice in each cup, wrapping it around the outer edges. In medium bowl, whisk eggs until blended. Add dash of salt and pepper. Add chopped onions, spinach and cheese. Combine thoroughly. Pour mixture into each muffin cup lined with bacon. Bake until eggs are fluffy and slightly browned on top, 30 to 35 minutes.

BACON-WRAPPED

Yields 12

Serves 6

Ingredients

3 cloves garlic, chopped

1 small onion, chopped

3 cups fresh spinach, chopped

8 ounces sliced fresh mushrooms

6-ounce package garlic feta, crumbled

1 package shredded cheddar cheese

Salt and pepper to taste

9-inch unbaked deep-dish pie crust

4 large eggs, beaten

1 cup whole milk

Preparation

Preheat oven to 375 degrees F. Bake pie crust 6 to 7 minutes, until bottom is golden brown. Remove from oven. In medium skillet, melt butter over medium heat. Sauté garlic, mushrooms and onion in butter for 7 minutes, until lightly browned and mushrooms have cooked down. Stir in spinach, feta and half of cheddar. Season with salt and pepper. Spoon mixture into pie crust. In medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into pie shell, allowing egg mixture to combine with spinach mixture. Bake 15 minutes. Sprinkle top with rest of cheddar. Bake 35 to 40 minutes, until set in center. Let stand 10 minutes before serving.