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!