Sausage Egg Casserole

Sausage Egg Casserole 

Assemble the ingredients the night before, and bake this casserole in the morning.

Ingredients:

3/4 pound sound sausage.  (We like Jimmy Dean Hot)

1 tablespoon butter

4 green onions, chopped

1/2 pound fresh mushrooms, sliced

10 eggs beaten

1 (16 ounces) container low-fat cottage cheese

1 pound Monterey jack cheese, shredded

2 (4 ounce) cans diced green chile peppers, drained

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, Melted

Directions:

1. Place sausage in a large, deep skillet.  Cook over medium-high heat until evenly brown.  Drain and set aside.  Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles.  Stir in the sausage, green onions, and mushrooms.  Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees.  Lightly grease a 9x13inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt.  Blend in the melted butter. Stir the flour mixture into the egg mixture.  Pour into prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown.  Let stand 10 minutes before serving.

Orange Jello-o Delight

Ingredients

• 1 (6 oz) box orange jello
• 1 (4.3 oz) box lemon cook and serve pudding
• 5 1/4 cups water, divided
• 3/4 cup sugar
• 3 egg yolks, beaten
• whipped cream
• mandarin oranges (for garnish)
• 
  

Instructions

1. In a large bowl, add 1 1/2 cups boiling water to dry orange gelatin mix. Stir completely until dissolved. Add in 1 1/2 cups cold water. Set bowl aside.
2. In a medium saucepan, mix together dry pudding mix, sugar, egg yolks, and 1/2 cup water until blended. Stir in remaining water (should be about 1 3/4 cups left). Bring to a boil over medium heat, stirring constantly. Remove from the stove top as soon as it starts to boil and pour into a 9x13" pan. Pour in the orange jello mixture and whisk quickly until it's completely smooth.
3. Place in the fridge and let set up for at least 4 hours.
4. Cut into squares and top with whipped cream, mandarin oranges

Egg & Cheese Hash Brown Waffles

Ingredients

• 1 20-ounce package Shredded Hash Browns
• 3 eggs
• 1/4 cup milk
• 1 cup shredded sharp Cheddar Cheese
• Salt & pepper
• Sour cream for serving, if desired

Instructions

• Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
• In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
• *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.

My kids love these.  We have even added bacon  

Ground Turkey Mexican Vegetable Skillet

Ingredients

• 1 1/2 pounds lean ground turkey
• 1/2 onion (diced)
• 1 red bell pepper (diced)
• 1 green bell Pepper (diced)
• 2 tsp minced garlic
• Salt and pepper, to taste
• 1 1/2 cups chunky salsa
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• pinch crushed red pepper flakes
• 2 zucchini (sliced and quartered)
• 1/2 cup shredded Mexican blend cheese

Directions

1. In a large skillet, brown ground turkey over medium heat until no longer pink.
2. Add onion, red pepper, green pepper, garlic, and salt and pepper and saute until vegetables are tender.  Add salsa and remaining spices, cover and simmer over low heat for 10 minutes.
3. Add zucchini, then cover and cook for 10 minutes over low heat or until zucchini is tender.
4. Remove lid and sprinkle cheese on top and serve.

Cookie Butter Popcorn

Ingredients

• 16 cups popcorn (air popped plain popcorn, I did 1/2 cup seeds +TB oil)
• 16 oz candy coating 
• 3 tbsp cookie butter (found at Trader Joes...Biscoff)
• 1/2 cup candy melts (colored)
• 1/2 cup M&M's
• Optional : Sprinkles

Instructions

1. Pop your popcorn and place in a large bowl.  Next melt your vanilla candy coating in the microwave according to the package directions.  Then add the cookie butter to the melted chocolate.
2. Stir until combined.  Drizzle the coating over the popcorn.  Stir until evenly coated.  Mix in m&m's and then spread out on wax paper.
3. Melt your colored candy melts in the microwave and then drizzle on top of the popcorn.  You can always add a few drops of food coloring to white chocolate chips as well.
4. Top with sprinkles.  Enjoy!

Crockpot Cheesy Chicken & Rice

Prep time: 15 mins

Cook time: 7 hours

Total time: 7 hours 15 mins

Serves: 8

Ingredients

• 1 (8oz) box Zatarain’s Yellow Rice, cooked according to package.
• 4 boneless skinless chicken breasts
• 2 cups shredded cheddar cheese, or cheese blend
• 1 medium onion, chopped
• 1 (10.5oz) can cream of chicken soup (I used the healthy choice reduced fat and sodium)
• 1 (15oz) can of corn, drained
• 2 cups chicken stock

Instructions

1. Place chicken into crockpot and season with salt and pepper. Sprinkle your chopped onions on top of chicken.
2. Mix together the two cups of chicken broth and can of cream of chicken soup.
3. Pour mixture over chicken.
4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
5. Right before serving, shred chicken with 2 forks.
6. Add in cooked & prepared Zatarain’s rice, cheese and corn.
7. Mix well, until cheese is melted.

Slow Cooker Beef Enchilada Stack Recipe

Slow Cooker Beef Enchilada Stack Recipe

 Ingredients 1 lb ground beef

 ½ cup green pepper,

diced ½ cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)

 1 onion, diced

 1 (15 oz) can pinto beans, rinsed and drained

1 (15 oz) can black beans, rinsed and drained

1 cup salsa (I love Herdez brand)

 1 (10 oz) can red enchilada sauce (any heat level you like ­ I used mild)

 1 (1 oz) packet taco OR enchilada seasoning

 2 cups colby jack cheese, shredded

 6 (6") corn tortillas

your favorite enchilada toppings

 (sour cream, avocado, tomato, green onion, salsa, etc) Instructions

 1. Line a 6­quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non­stick cooking spray.

2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

 3. Reduce heat to low and add rinsed beans, salsa, ½ can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.

 4. Pour ⅓ of the meat mixture in the bottom of the slow cooker, sprinkle ½ cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

 5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining ½ cup of cheese.

 6. Cover with lid and cook on low for 3­4 hours (just until it's heated through).

 7. Scoop servings onto plates and top with your favorite toppings.

 Found the Recipe by Six Sisters' Stuff at http://www.sixsistersstuff.com/201

Chicken & Bacon Lasagna Roll Ups

Chicken & Bacon Lasagna Roll Ups

Ingredients

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

Filling

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

Instructions

• 1
  Add 8 pieces of lasagna pasta to a large pot of boiling water.
• 2
  Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
• 3
  Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
• 4
  Shred chicken breasts. Set aside.
• 5
  Cut and fry bacon.
• 6
  Add diced onions and crushed garlic 3 minutes prior to baking being finished.
• 7
  Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
• 8
  In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
• 9
  Divide and spread the filling onto the cooked pasta evenly.
• 10
  Add the shredded chicken onto each pasta.
• 11
  Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
• 12
  Sprinkle some Parmesan on top of the bacon and chicken.
• 13
  Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
• 14
  Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
• 15
  Cover the roll ups with the rest of the cream sauce.
• 16
  Top with pieces of bacon.
• 17
  Sprinkle mozzarella and Parmesan on top.
• 18
  Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
• 19
  Let it rest after taken out of oven for 5 to 10 minutes.

I found this recipie here simply gloria http://simplygloria.com/

Cherry Cheesecake Dip

Ingredients

1 sleeve of Graham crackers (crushed up)

1 block cream cheese

1 tub marshmallow cream

2 tubs cool whip

2 cans cherry pie filling

Instructions

Put crushed crackers in the bottom of a 9x13 pan or two 8x8 pans. Mix together cream cheese, marshmallow cream, and cool whip. Spread over the top of crushed Graham crackers. Then spread the cherry pie filling on top and serve with Graham crackers or Nilla Wafers.

Lazy Cookie Cake

• 1 box yellow or white cake mix
• 2 eggs beaten
• 5 tablespoons melted butter
• 2 cups minin chocolate chips
• mix together
• put in a greased 9x13 pan and bake at 350 for 20 mins

Cinnamon Syrup

Ingredients
1 cup sugar
1/8 teaspoon salt
2 tablespoons flour
1/2 teaspoon cinnamon
2/3 cup water
2 tablespoons butter

Directions

1. Mix sugar, salt, flour, and cinnamon in a small saucepan.
2. Add water and bring to a boil.
3. Boil until thickenend.
4. Stir in butter.
5. Serve over pancakes, waffles, or french toast.

Tristi's Chicken pasta

We love this pasta.  I have made it for company many times, and it is always a hit.  It is quick and easy too.  The recipe is for half a box of pasta, so double it if you want to use a whole box of pasta.

Tristi's Chicken Pasta

farfalle (botwtie) pasta (7-8oz)

chicken

2 T lemon juice (I use fresh.)

1 clove garlic, minced

1 T dried parsley

½ t. dried dillweed

½ t salt

¼ t. pepper

1/3 c. butter (I often reduce this to 1/4 c butter.)

½ c. heavy cream (I often use half and half.)

¼ c. grated parmesan cheese

Cook Pasta.  Saute bite size chicken pieces or cut prepared chicken.  Melt butter, sauté garlic, and add spices, lemon juice, cream and cheese.  Pour over cooked pasta.  Serve.

Soft-frosted sugar cookies

These are amazing! The key is to not overbake them.

Soft-frosted sugar cookies (from Annie's Eats)

Ingredients:
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract

For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
Sprinkles (optional)

To make the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a medium bowl combine the flour, baking powder and salt, and whisk together to blend.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.  Blend in the vanilla.  With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed.  Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball.  Flatten the ball slightly and place on the prepared baking sheet.  Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart.  Bake about 10-12 minutes or just until set.  (Do not overbake!  The edges should be no more than very lightly browned if at all.)  Let cool on the baking sheet for several minutes.  Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl.  Add the melted butter, vanilla, and milk to the bowl and whisk until smooth.  Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency.  Tint with food coloring if desired.  Use an offset spatula or spoon to frost the cooled cookies.  (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.)  Top with sprinkles if desired.  Store in an airtight container.