Everything But The Sink Bread Recipes

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KITCHEN SINK COOKIES



Kitchen Sink Cookies image

Provided by insanelygood

Categories     Cookies     Copycat Recipes     Desserts

Time 1h

Number Of Ingredients 13

1 cup butter (softened)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 teaspoon vanilla
1 egg
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semisweet chocolate chips (or chunks)
3/4 cup milk chocolate chips or chunks
3/4 cup chopped pretzels
1/2 cup toffee bits
1/2 teaspoon sea salt

Steps:

  • Preheat the oven to 350 degrees F. Line baking sheet with parchment paper.
  • In a large bowl, beat together softened butter, brown sugar, granulated sugar, vanilla, and egg with an electric mixer on medium speed until smooth.
  • Add in the flour, baking soda, and salt. Mix well. The dough will be a little stiff.
  • Gently stir in the semisweet and milk chocolate chips, pretzels, and toffee bits. Being careful not to overmix the dough.
  • Drop 1/2 cup rounded scoops of dough onto the prepared baking sheet. Cookies should be at least 4 inches apart.
  • Sprinkle each cookie with a touch of sea salt.
  • Bake for 13 to 16 minutes in the preheated oven. When finished, cookies should be golden around the edges, but still soft in the center.
  • Allow cookies to cool on baking sheet for 5 minutes. Then allow them to cool completely on a wire rack.

Nutrition Facts :

EVERYTHING BUT THE SINK BREAD



Everything but the Sink Bread image

I've been making this bread since high school when I won some long forgotten cooking contest with it. It has a little bit of everything in it, thus the name.

Provided by Sherrybeth

Categories     Quick Breads

Time 1h20m

Yield 2 loaves

Number Of Ingredients 14

3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, softened
1 1/3 cups sugar
3 eggs
1/2 cup milk
3 large bananas, mashed
1 cup walnuts, chopped
1/2 cup chocolate chips
1/2 cup white chocolate chips
1/2 cup coconut
1/2 cup maraschino cherry, drained & chopped

Steps:

  • Heat Oven to 350.
  • In a small bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl beat together butter, sugar, eggs, and milk until smooth and creamy.
  • Beat flour mixture into wet ingredients on low speed just until combined.
  • Stir in mashed bananas.
  • Fold in walnuts, chocolate & white chocolate chips, coconut, and cherries.
  • Pour mixture into 2 well greased loaf pans.
  • Bake in 350 degree oven for approximately 1 hour until toothpick inserted in center tests clean.
  • Cool in pan on wire rack.

Nutrition Facts : Calories 3298.5, Fat 182.4, SaturatedFat 94, Cholesterol 575.8, Sodium 3630.7, Carbohydrate 392.3, Fiber 20.2, Sugar 210.4, Protein 48.6

EVERYTHING BUT THE KITCHEN SINK BREAKFAST CASSEROLE



Everything but the Kitchen Sink Breakfast Casserole image

The name says it all... everything you love about breakfast in one glorious dish. Great for breakfast, brunch and the occasional hangover.

Provided by Meghan

Categories     Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb sage breakfast sausage
3 medium red potatoes, thinly sliced
6 slices white bread (it is best with a fresh, dense bread like pepperidge farms)
1 cup Cheese Whiz (or other nacho cheese sauce)
4 eggs
1 1/2 cups milk
2 teaspoons dry ground mustard
salt
pepper
maple syrup

Steps:

  • Preheat oven to 350.
  • Cook breakfast sausage in skillet over medium-high heat until browned.
  • While sausage is cooking, grease a 8-by-10-inch baking dish and evenly distribute the bread cubes along the bottom.
  • Remove sausage from skillet with spatula and evenly layer sausage over bread in the baking dish. Do not drain the fat from the skillet.
  • Add sliced potatoes to the remaining fat in the skillet and turn occasionally until lightly browned. Add browned potatoes to the baking dish, evenly layering over sausage.
  • Evenly pour/smear cheese wiz over top of potatoes.
  • Whisk together eggs, milk and ground mustard, adding salt and pepper to taste. Pour over top of casserole dish.
  • Bake at 350 for 50 minutes, until center is set and puffy.
  • Allow to cool slightly before attempting to cut. Serve drizzled with maple syrup.

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