Fruit And Sausage Pancake Kabobs Recipes

Steps:

• Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the sausage link pieces and cook until heated through and browned, 2 to 3 minutes. Remove with a slotted spoon to a baking sheet and cover.
• In the same skillet, throw in the onions and peppers, season with the Montreal steak seasoning and cook, stirring occasionally, until slightly charred on the edges, 5 to 7 minutes. Remove to the baking sheet and cover.
• Meanwhile, heat a 10-inch nonstick skillet over medium heat. Whisk together the half-and-half, salt, pepper and eggs in a medium bowl until light and airy, 20 to 30 seconds.
• Melt 1 tablespoon of the butter in the skillet. Add half of the egg mixture and spin the skillet to make sure the egg is evenly spread. Run a spatula around the edge of the skillet to ensure the eggs aren't sticking. Once the omelet begins to set, 45 to 60 seconds, lift and rotate the skillet slightly, letting the runny eggs go under the edges into the skillet. Use your spatula to lift the edges slightly if needed. Return to the burner and sprinkle half of the cheese onto the omelet. Allow the omelet to sit untouched for an additional 15 to 20 seconds, or until completely set. Slide onto a cutting board and repeat with the remaining butter, egg mixture and cheese. Carefully roll the omelets into a log shape. Slice into six 1-inch pieces.
• Divide the omelet pieces, sausage pieces, peppers and onions among six 12-inch skewers. Serve immediately for a great breakfast on the go.

Steps:

• For dip, mix first 4 ingredients. On 12 wooden skewers, alternately thread strawberries, grapes and cheese cubes. Serve immediately or refrigerate.

Steps:

• In a small saucepan, combine first five ingredients; cook and stir over medium heat until blended. Remove from heat., On eight metal or soaked wooden skewers, alternately thread fruit and pound cake. Place on a greased rack over medium heat. Grill, uncovered, until lightly browned and fruit is tender, brushing occasionally with apricot mixture.

Steps:

• Place pancakes in single layer on microwaveable plate. Microwave on HIGH 20 sec. Add bacon; microwave additional 15 sec.
• Thread 3 pancakes, 2 strawberries, 2 banana slices and 1 bacon slice alternately onto each of 2 skewers as shown in photo.
• Mix syrup and cinnamon until blended. Drizzle over skewers just before serving.

Steps:

• In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining sauce ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
• In 2-quart saucepan, mix apricot nectar, apricots and shallots. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients except parsley; heat through. Stir in parsley.
• Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo skewers, leaving space between each piece.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in center and shrimp are pink and firm. Serve kabobs with warm or cold sauce and salsa.

Steps:

• In large bowl, mix Bisquick mix, milk, egg, apples, cinnamon, nutmeg and vanilla until just combined.
• Heat 10-inch cast-iron skillet or griddle over medium heat. Lightly coat inside of skillet with butter.
• Drop tablespoonfuls of batter into skillet; cook until edges are dry and bubbles begin to form on the surface. Turn and cook until golden brown. Repeat with remaining batter, adding more butter as needed to keep skillet lightly greased.
• Place 4 to 5 pancakes on each skewer with dollops of whipped cream between each pancake. Top with syrup, and serve.

Steps:

• Prepare using metal or wooden skewers. If using wooden ones, soak in water for 30 minutes before using.
• Into a bowl stir mustard into honey.
• On four 12-inch skewers alternately thread sausage, apples, and zucchini, leaving 1/4 inch between pieces. Brush with some of the honey-mustard; reserve remaining honey-mustard. Place on rack of broiler pan or on grill. (If using broiler, place 4-5 inches from heat.) Cook for 4 minutes.
• Meanwhile, thread bread on four 12-inch skewers; lightly brush with olive oil. Add bread skewers to broiler or grill; turn sausage skewers. Cook for 3 more minutes or until sausage is heated through and bread is toasted, turning bread once. Serve with reserved honey-mustard.

Steps:

• Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
• Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
• Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
• Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
• Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.