Homemade Hot Pockets

It is so easy to create your own hot pockets at home, and much cheaper!! Plus, you can make them to suit your family's tastes and you know EXACTLY what is going into them! Our family prefers the pizza flavored ones, but just about any cooked filling will do. Go to the hotpocket area in the frozen food section for inspiration!
These will also freeze well for quickie lunches later. Just wrap the frozen hotpocket in a paper towel, and microwave on 50% power for 1-2 min.

1 package jumbo biscuits (in a can)
Pizza filling: pizza sauce, cheese, mini diced ham cubes, pepperoni...or whatever you like!
Breakfast filling: eggs, cheese, meat (diced up ham, bacon, or sausage)

1. Flatten the biscuits to a 5 inch round circle.
2. Place about 2 Tbsp. of filling in center of biscuit. Fold sides of biscuit over each other, and then tuck the ends up, pinching closed. **If if is easier to fold, you can also fold it empanada style (place filling on one side of biscuit, fold biscuit in half over filling, and crimp shut with tines of a fork).
3. Sprinkle some Italian seasoning or sesame seeds on top of biscuit before baking.
4. Bake according to directions on side of biscuit can.

Sausage, Potato and Cheese Waffles

Sausage, Potato and Cheese Waffles

1 link sweet Italian Sausage (about 3 ounces), casing discarded
1 baking potato, grated and excess water squeezed out
4 tablespoons butter
1 3/4 cups flour
1 tablespoon baking power
1/2 cup shredded cheddar cheese
1 tablespoon chopped flat-leaf parsley
1 1/4 teaspoons salt
1 1/4 teaspoons pepper
2 cups milk
2 large eggs, lightly beaten

1) In a medium skillet, cook the sausage over medium-high heat, breaking it up with a fork, for 5 minutes. Add the potato and butter, lower the heat and simmer until the butter is melted, about 2 minutes. Remove from the heat and let cool, about 10 minutes.

2) In a large bowl, whisk together the flour, baking powder, cheese, parsley, salt and pepper. Stir in the milk and eggs until smooth. Stir in the sausage-potato mixture.

3) Using a waffle maker, cook the waffles according to the manufacturer's directions.

SERVES 10 PREP 20 MIN COOK 30 MIN

recipe from: rachaelraymag.com/september

Bacon and Egg Breakfast Empanadas

Makes 8 empanadas, great for on-the-go breakfasts

6oz cream cheese, softened
1 1/2 tsp. dried parsley
3/4 tsp seasoned salt
1/4 tsp. black pepper
2/3 c. shredded sharp cheddar cheese
2 Tbsp. butter
5 large eggs, beaten
1 17.3 oz can refrigerated jumbo flaky biscuits
8 slices bacon, cooked and crumbled
1 egg white, lightly beaten
1-2 tsp. sesame seeds (opt)

1. Stir together first 4 ingredients in a medium bowl until blended; stir in cheese.
2. Melt butter in a skillet over medium heat; add eggs, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are slightly thickened but still moist. (Do not stir constantly) Remove from heat, and let cool.
3. Flatten each biscuit into about a 5 inch circle. Spread cream cheese mixture evely over tops of dough circles, leaving 1/2 inch border around edge. Top evenly with scrambled eggs an bacon.
4. Fold dough circles in half over mixture, pinching edges to seal (I crimp with edge of a fork). Place on a greased baking sheet about 2 inches apart. Brush tops evenly with egg white, sprinkle with sesame seeds (if desired).
5. Bake at 375 degrees for 14-16 min, or until golden brown. Remove from baking sheet to wire rack. Serve warm.
6. To freeze: cool completely, flash freeze in single layer on cookie sheet in freezer, seal in a ziplock bag.
7. To reheat: wrap individual empanadas in a paper towel. Microwave at 50% power 1-2 min or until heated through.

*Southern Living, 1/03