Week 7 Sunday: Sausage Egg Burritos; New England Maple Pork BBQ / Funeral Potatoes / Green beans / Boston Cream Pie

 

It's Sunday of Week 7

Up for breakfast this morning is Sausage Egg Burritos. We love any kind of burritos at our house! I can't wait to serve these. The combination of spicy sausage mixed with fluffy buttery scrambled eggs, melted cheese and salsa. Yum!

 

On the menu for dinner is one of my all-time favorites: New England Maple Pork BBQ roast. This is such a tangy and rich sauce that coats the meat and makes it irresistible. On the side will be  a staple at our house - funeral potatoes. I could almost eat these potatoes every day - the sauce made of cheese, sour cream and mushroom soup with bits of potatoes and peppers topped with a crunchy topping is the ultimate comfort food.

 

For dessert is a cake my husband's mom used to make - Boston Cream Pie which is actually not a pie but is a very light fluffy cake with a pudding filling and coated in chocolate. It is DELICIOUS.

 

Sausage Egg Burritos

New England Maple Pork BBQ , Funeral Potatoes and Green beans and Boston Cream Pie

BREAKFAST:

 

1. Melt butter in a large frying pan over medium-high heat. Add potatoes O'Brien (hashbrowns).

2. Place another medium sized frying pan over medium heat. Grease. Place sausage in it, and begin to crumble.

3. Salt and pepper potatoes well. Let cook well on that side until the potatoes are no longer frozen and have begun to brown and crisp. Then use a spatula to flip them all over.

4. Cook the sausage until it is browned and cooked through. Keep warm.

5. Add eggs, milk and salt and pepper to blender. Blend well.

 

6. Heat another medium sized  frying pan over medium heat and place some butter in it.

7. When the butter is melted, pour the egg mixture into the butter.

 

8. Let the eggs cook for a bit, then begin to scrape the bottom of the egg mixture with a spatula to push the cooked part of the eggs the side.

 

 

 

9. Continue to do this until all the eggs are "scrambled."

 

10. Flip the potatoes over again until all the sides of the potatoes are cooked and slightly crisp. Then keep warm.

11. Add salsa and cheese to the scrambled eggs.

 

12. Add chiles (like jalepenos) if desired. Mix well.

 

13. Set the three frying pans side by side, next to a stack of tortillas.

 

14. For each burrito, place a little hash brown along the center.

15. Top the hashbrowns with a little sausge.

16. Add egg over the sausage, then roll up.

 

17. ENJOY!

DINNER:

 

New England Maple Pork BBQ

1.      Place roast in crockpot (can be still frozen). Add ketchup to crockpot and turn on LOW.

2.      Add syrup and vinegar.

 

 

3.      Add orange juice and Worcestershire sauce. (I also place the squeezed out orange slices - i.e. the peels - in to flavor the sauce).

4.      Add salt and pepper.

 

 

5.      Add minced onion and liquid smoke. Stir well.

 

6.      Cover and cook on LOW for 7 hours or more until tender.

7.      Slice up and serve with sauce ladled over. ENJOY!

Funeral Potatoes

1.      Preheat oven to 350°F. Place butter in 9x13 inch pan and put in oven to let melt.

2.      After butter is melted, take pan out of oven, add soup to melted butter.

3.      Add sour cream and  then salt and pepper.

 

4.      Mix well.

5.      Add cheese and stir in.

 

6.      Pour in potatoes O’Brien, mix well. Pat down.

 

7.      Crush corn flakes slightly and pour evenly over top.

8.      Place in oven and bake for 45 minutes or until edges are “bubbling” and center is hot.

9.      Let cool a bit before serving. ENJOY!

DESSERT:

1.      Preheat oven to 350° F. Grease two 8 inch cake pans.

2.      Add ½ cup sugar and egg whites to bowl (set yolks aside), beat until stiff.

3.      Remove stiff egg whites from mixing bowl and set aside.

4.      Put another ½ cup sugar and the egg yolks in the mixing bowl.

5.      Add oil and salt.

6.      Add baking powder and vanilla. Mix well.

 

7.      Measure the milk. Alternate between adding the milk and flour, mixing well between.

8.      Fold in beaten egg whites.

9.      Pour the batter into the greased pans.

10.  Bake 18 minutes or so until lightly browned.

 

11.  Let cool. While cooling, prepare the pudding according to package directions. Set aside.

12.  Add powdered sugar and corn syrup to a bowl.

13.  Add cocoa and vanilla. Mix well.

14.  Add a little boiling water until it is the consistency of a thick glaze.

15.  Loosen cakes from pans. Set one on a cake plate.

16.  Cover the cake layer with the pudding and spread evenly across.

17.  Top with the other cake layer.

18.  Pour glaze over the top and spread evenly.

 

 

19.  Put in refrigerator to let pudding and glaze set well.

20.  ENJOY!