Heart & Soul Cooking And Crafting

1 1/2 to 2 cups Leftover mashed potatoes  1 1/2 to 2 cups Cooked ground breakfast sausage or chopped cooked sausage links 6 eggs 1/2 cup grated Parmesan cheese  Mix all ingredients together. Heat skillet or waffle maker. You can make regular size pancakes or silverdollar size pancakes. Cook on both sides until golden brown. Add batter in waffle maker and cook until golden brown. Serve pancakes or waffles with scrambled eggs or poached eggs or fried eggs. You can make pancakes for sandwiches to. Can freeze leftovers for up to 2 to 4 months. Enjoy 

1 head cauliflower  1 bag fresh Spinach  2 cups shredded extra sharp cheddar cheese  4 - 6 eggs  2 tbsp baking powder  2 tbsp garlic herb seasoning  2 tbsp chili powder  4 - 6 cups all-purpose flour sifted 1) grind cauliflower in food processor. 2) add eggs and spinach and blend together. 3) Pour mixture into a bowl and add seasonings and cheese. 4) add baking powder and enough flour stop make a stiff batter. 5) pour into muffin tins or loaf pan. 6) Bake at 375 until toothpick inserted in center comes out clean. Cool and serve warm 

Take leftover rotisserie chicken, oven roasted chicken, smoked chicken, popcan/beer can chicken and grind it in a food processor into small pieces. Plit in a bowl and add leftover cooked rice. Add 4 - 5 eggs beaten. Add grated Parmesan cheese 1/2 cup Add garlic herb seasoning to taste. I put 1 - 2 tbsp  Add chopped fresh Italian parsley or cilantro. Mix well and set aside. Make homemade bread crumbs by cubing fresh bread and seasoning it with extra virgin olive oil, garlic herb seasoning and dehdrate until dried out or you can toast it in the air fryer until golden brown. Add to food processor and grind it. Next make balls and nuggets with the chicken mixture coat in bread crumbs and air fry for 5 - 10 minutes. Use the balls for chicken Parmesan subs. Use the nuggets for small sandwiches or chicken Parmesan over pasta or just eat them as nuggets. This mixture can also be used to make burgers. Enjoy this recipe and share it with family and friends.

Ingredients: Leftover mashed potatoes  1 1/2 sticks sweat cream salted butter (melted) 1 packet rapid rise yeast 1/4 cup Lukewarm water Pinch of sugar  1 (16oz) container cottage cheese  1 (16oz) container sour cream  6 eggs  1/2 cup heavy whipping cream  About 10 - 12 cups sifted all-purpose flour. Directions: 1) In food processor or blender mix the cottage cheese, sour cream, eggs and heavy whipping cream until smooth scraping the sides of the container halfway through. 2) pour this mixture into a large bowl and set aside. 3) mix lukewarm water sugar and yeast and set aside. 4). Take the hot melted butter and add it to the mashed potatoes and mix until smooth and creamy. Then add this to the cottage cheese mixture and mix until we'll combined. 5) add the yeast and mix well. 6) start adding the flour 1 cup at a time and mix thoroughly until dough forms and then knead the dough antil a smooth ball forms. 7) cover with a towel and set aside to rise til doubl...

Ingredients: 1 8oz container sour cream  1 16oz (1LB) container cottage cheese  4 eggs beaten Mix all these ingredients together. Separate this mixture between  Two bowls. Sweet batch of mouflees: Add 2 tbsp baking powder  2 caps vanilla extract ( 1 1/2 if using pure vanilla) 1 1/2 tbsp lemon juice  Add 1/4 cup honey (Whipped) Add 1 1/4 - 1 1/2 cups sifted all purpose flour just until a smooth slightly thick batter forms. Pour batter into cupcake papers either large or small in cupcake pan. Bake at 350 degrees until toothpick inserted in center comes out clean. Savory mouflees: 2 tbsp baking powder  1 1/2 tbsp lemon juice  1/2 cup half n half  1 1/2 cups leftover mashed potatoes  1 1/2 tbsp black pepper  1 1/2 cups grated Parmesan cheese  2 tbsp garlic herb seasoning  1 - 1 1/2 cups sifted all purpose flour  Mix all ingredients together to form a nice smooth batter. Pour batter into small or large cupcakes papers in muffin...

Graham cracker crust: 3 sleeves crackers crushed  2 sticks sweet cream salted butter melted  1/4cup allulose  Mix together place on parchment paper lined cookie sheet and bake at 375 - 400 degrees stirring until it's golden brown. Remove from oven and let cool braking it apart until it crumbles. Set aside Lemon custard: 2 boxes cook and serve lemon pudding Save the egg whites for later Fallow cooking instructions on box except use 1/4 cup allulose instead of the sugar in their instructions. After cooking the custard as it cools down whisk it until lite and fluffy. Can use a stand mixer or hand mixer for this. Set aside. For the cream mixture: I small box heavy whipping cream  In a bowl whisk the heavy cream and 1/4 cup allulose until stiff peaks form. Set aside  Whisk egg whites until stiff peaks form  Then fold them into the whipped cream Next fold this cream mixture into the lemon curd. To serve put a spoonful of the baked crust crumbs into a small bowl o...