This is the casserole from the men's prayer breakfast and from Sunday School yesterday ... Enjoy!
Ingredients:
1 lbs. breakfast sausage
1 box seasoned croutons or equivalent amount of Panetini*
1 can cream of mushroom soup
1 pkg. grated cheese (2 cups)
2 cups milk
3/4 tsp dry mustard
6 eggs
(*for the one we had on Sunday, I used Panetini instead of croutons ... enough to generously cover the casserole dish.)
Brown sausage and drain. Butter casserole pan. Spread croutons over dish. Spread drained sausage over croutons. Sprinkle cheese over top. Mix soup, eggs and dry mustard. Pour liquid mixture over croutons.
Should be made the night before and stored in refrigerator until ready to cook. Remove from refrigerator 30 minutes before you want to cook. Bake at 325 degrees for 50 to 55 minutes.
I modified this from several Breakfast Casserole recipes I found at cooks.com
Monday, June 27, 2011
Monday, May 23, 2011
Sinful Saltines ;)
I'm calling them sinful, because they are drenched (and I mean it) in oil ... that's why they are so tasty! There are a lot of different recipes for seasoned crackers, but many call for a ranch or italian dressing dry-mix. I didn't have either of these on hand, so I came up with my own concoction. The only thing different that I did than what I listed below is that I added a tsp of salt, but because they were super salty, I'll skip the extra salt next time and just use the ingredients included below.
2-gallon Ziploc bag
2 sleeves of saltine crackers
1 cup canola oil
2 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Litehouse Freeze-Dried Parsley (in refrigerated produce section)
1 tsp onion salt
Put saltine crackers into the Ziploc bag. In a bowl, mix oil and seasonings well & then pour into the ziploc bag over the crackers. Close the bag and then shake and shift the bag, covering the crackers. Repeat the shaking and shifting every 20 minutes for about 4 hours, allowing the crackers to absorb the oil. Serve alone or with cheese. Store in an airtight container. Enjoy!
2-gallon Ziploc bag
2 sleeves of saltine crackers
1 cup canola oil
2 Tbsp Tony Chachere's Creole Seasoning
1 Tbsp Litehouse Freeze-Dried Parsley (in refrigerated produce section)
1 tsp onion salt
Put saltine crackers into the Ziploc bag. In a bowl, mix oil and seasonings well & then pour into the ziploc bag over the crackers. Close the bag and then shake and shift the bag, covering the crackers. Repeat the shaking and shifting every 20 minutes for about 4 hours, allowing the crackers to absorb the oil. Serve alone or with cheese. Store in an airtight container. Enjoy!
Peaches & Cream Cake
Here's the cake I made for C34 Life Group last night! FYI - I only baked mine for 38 minutes and it was ready.
Ingredients
Cake:
* 1 box (2 layer) yellow cake mix (I used French Vanilla)
* 1 can (21 oz.) LUCKY LEAF Peach Pie Filling
* 2 eggs
* 1/2 c. sour cream
Frosting Ingredients:
* 8-oz. pkg. cream cheese, softened
* 1 Tbsp. butter, softened
* 1 tsp. vanilla extract
* 2 c. powdered sugar
Directions
Cake: Combine first four ingredients in medium bowl. Mix until smooth. Spread evenly in greased 9x13-inch pan. Bake at 350 deg F. for 40 to 50 minutes, or until cake springs bake when lightly touched in center. Cool. Spread with Cream Cheese Frosting. Cream Cheese
Frosting: Combine cream cheese, butter and vanilla in small mixing bowl. Gradually beat in powdered sugar until smooth. Spread on Peaches 'n Cream Cake.
Makes 12 servings
The original recipe can be found on the Lucky Leaf website.
Ingredients
Cake:
* 1 box (2 layer) yellow cake mix (I used French Vanilla)
* 1 can (21 oz.) LUCKY LEAF Peach Pie Filling
* 2 eggs
* 1/2 c. sour cream
Frosting Ingredients:
* 8-oz. pkg. cream cheese, softened
* 1 Tbsp. butter, softened
* 1 tsp. vanilla extract
* 2 c. powdered sugar
Directions
Cake: Combine first four ingredients in medium bowl. Mix until smooth. Spread evenly in greased 9x13-inch pan. Bake at 350 deg F. for 40 to 50 minutes, or until cake springs bake when lightly touched in center. Cool. Spread with Cream Cheese Frosting. Cream Cheese
Frosting: Combine cream cheese, butter and vanilla in small mixing bowl. Gradually beat in powdered sugar until smooth. Spread on Peaches 'n Cream Cake.
Makes 12 servings
The original recipe can be found on the Lucky Leaf website.
Wednesday, March 2, 2011
Salsa recipe from Chili/Salsa/Dessert Cookoff 2011
Here is the recipe I used:
2 roma tomatoes, coarsely chopped
2 14.5 oz cans mexican style diced tomatoes
2 jalapenos, seeded and coarsely chopped ***see note below
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped ***see note below
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
Combine all ingredients in a blender and pulse until blended.
***NOTE- for our cookoff, I use only 1 jalapeno and white onion with a dash of sugar.
2 roma tomatoes, coarsely chopped
2 14.5 oz cans mexican style diced tomatoes
2 jalapenos, seeded and coarsely chopped ***see note below
2 tablespoons red wine vinegar
1 tablespoon cumin, to taste
4 cloves garlic, minced
1 large vidalia onion, coarsely chopped ***see note below
1/4 teaspoon salt, to taste
1/3 cup cilantro, coarsely chopped
1/2 teaspoon cayenne, to taste
Combine all ingredients in a blender and pulse until blended.
***NOTE- for our cookoff, I use only 1 jalapeno and white onion with a dash of sugar.
Hug and Kisses Crescents from Hershey Kisses Recipes
This was very easy to make and would probably be fun to try with your kids!
1 package (8 oz) refrigerated crescent dinner rolls
24 Hersey Kisses or Hershey Hugs
Powdered sugar
1) Heat oven to 375F. Separate dough into 8 triangles. Remove wrappers from chocolates.
2) Place 2 chocolates at center of wide end of each triangle; place an additional chocolate on top of other 2 pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
3) Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
Makes 8 crescents
NOTE: Leftover crescents can be reheated in microwave for a few seconds.
1 package (8 oz) refrigerated crescent dinner rolls
24 Hersey Kisses or Hershey Hugs
Powdered sugar
1) Heat oven to 375F. Separate dough into 8 triangles. Remove wrappers from chocolates.
2) Place 2 chocolates at center of wide end of each triangle; place an additional chocolate on top of other 2 pieces. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
3) Bake 10 minutes or until lightly browned. Cool slightly; sift with powdered sugar. Serve warm.
Makes 8 crescents
NOTE: Leftover crescents can be reheated in microwave for a few seconds.
Tuesday, February 22, 2011
Marinated Cheese
1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions (I used onion salt instead)
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package Sharp Cheddar cheese
2 (8 ounce) packages cream cheese, cold
1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. *
*I just left mine in the dish I'd marinated it in, but spooned the marinade back over the top before serving. I found this recipe at a blog called the tipsyhostess.blogspot.com ... I cannot vouch for all of her creations, but I've made several of her appetizers ;)
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions (I used onion salt instead)
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) package Sharp Cheddar cheese
2 (8 ounce) packages cream cheese, cold
1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers. *
*I just left mine in the dish I'd marinated it in, but spooned the marinade back over the top before serving. I found this recipe at a blog called the tipsyhostess.blogspot.com ... I cannot vouch for all of her creations, but I've made several of her appetizers ;)
Mouth-Dropping Chocolate Toffee Trifle
1 box chocolate cake mix and necessary ingredients (I like Betty Crocker Super Moist Chocolate Fudge mix)
Homemade whip cream (heavy cream, powdered sugar, vanilla)
1 bag Heath English Toffee bits
1 jar Hot Fudge Sauce (I like the Hershey's ice cream fudge topping ... thicker than regular Hershey's syrup)
Bake your cake in two rounds. Slice them length wise so you have 4 circles. Place a circle (might have to trim down) in the bottom of a trifle dish (if you don't have one, they are a affordable addition to your kitchen ... about $10 at Target). Make your homemade whip cream (whip 2 cups heavy cream until soft peaks form, add 1 cup powdered sugar, and 1 tsp. vanilla). Pour heated hot fudge sauce on cake layer. Sprinkle toffee on top of hot fudge. Add a layer of whip cream. Start over until you reach the top. Exaggerate your layers more on the sides so that they look more like "layers" (more toffee against glass, smear whip cream, and fudge against glass, etc.)
I stumbled upon this yumm-o-licious dessert at www.oneshetwoshe.com and am forever grateful to them for sharing this ... my world and hips are the better for being able to eat it ;)
Homemade whip cream (heavy cream, powdered sugar, vanilla)
1 bag Heath English Toffee bits
1 jar Hot Fudge Sauce (I like the Hershey's ice cream fudge topping ... thicker than regular Hershey's syrup)
Bake your cake in two rounds. Slice them length wise so you have 4 circles. Place a circle (might have to trim down) in the bottom of a trifle dish (if you don't have one, they are a affordable addition to your kitchen ... about $10 at Target). Make your homemade whip cream (whip 2 cups heavy cream until soft peaks form, add 1 cup powdered sugar, and 1 tsp. vanilla). Pour heated hot fudge sauce on cake layer. Sprinkle toffee on top of hot fudge. Add a layer of whip cream. Start over until you reach the top. Exaggerate your layers more on the sides so that they look more like "layers" (more toffee against glass, smear whip cream, and fudge against glass, etc.)
I stumbled upon this yumm-o-licious dessert at www.oneshetwoshe.com and am forever grateful to them for sharing this ... my world and hips are the better for being able to eat it ;)
Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just fill with pie mixture and chill for at least an hour for crust to set.
Original recipe from allrecipes.com
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just fill with pie mixture and chill for at least an hour for crust to set.
Original recipe from allrecipes.com
Creme Brulee Cheesecake
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 HONEY MAID Graham Pie Crust (6 oz.)*
1/2 cup firmly packed brown sugar
1 Tbsp. water
PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
Original recipe found at kraftrecipes.com
*I don't care much for the pre-made crusts, so I like to make my own. My homemade graham cracker crust recipe is on the blog.
1/2 cup granulated sugar
1 tsp. vanilla
2 whole eggs
1 egg yolk
1 HONEY MAID Graham Pie Crust (6 oz.)*
1/2 cup firmly packed brown sugar
1 Tbsp. water
PREHEAT oven to 350°F. Beat cream cheese, granulated sugar and vanilla with electric mixer on medium speed until well blended. Add whole eggs and egg yolk; mix until blended. Pour into pie crust.
BAKE 40 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
PREHEAT broiler just before serving. Mix brown sugar and water; spread over cheesecake. Place on baking sheet. Broil 4 to 6 inches from heat 1 to 1-1/2 minutes or until topping is hot and bubbly. Serve immediately. Store leftover cheesecake in refrigerator.
Original recipe found at kraftrecipes.com
*I don't care much for the pre-made crusts, so I like to make my own. My homemade graham cracker crust recipe is on the blog.
Sunday, February 13, 2011
"That's Amore" Baked Spaghetti
In my quest to cook an Italian Valentine's Day meal for my hubby with limited supplies on hand, a sick kid keeping me house bound, and a very hectic Monday planned for tomorrow, I did a web search and found this recipe at fullbellies.blogspot.com. I made a few modifications and voila, I had an early Valentine's Day meal ready and waiting when Matt came home from church today. He gave it two thumbs up (and the kiddos agreed), so I thought I'd share my new find with you!
1 1b. box spaghetti noodles, cooked (I like Barilla)
2-(24.5-oz.) jars spaghetti sauce (I like Hunt's Meat Sauce)
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
2 t. salt
pepper to taste
12-oz. can evaporated milk (I also had to add about 1/4 cup of regular milk to get it creamier)
2 c. bag of shredded Italian blend cheese, divided
Melt butter in a sauce pan over medium heat; add flour, , salt and pepper, stirring constantly until smooth and bubbly. Add evaporated milk and one cup shredded cheese; stir until thickened. (may need to add a little regular milk if it gets too thick ... I did!)
Butter a 13"x9" casserole dish. Cover bottom of dish with spaghetti sauce. Put half of the cooked noodles evenly in dish. Pour the cheese mixture over top. Top with ground meat. Pour spaghetti sauce over meat. Top with remaining noodles. Pour spaghetti sauce over top. Top with remaining shredded cheese. Bake at 350° for 25-30 minutes, or until bubbly. Serves 12.
Original recipe credit: Gooseberry Patch Cookbook, Virginia's Baked Spaghetti
1 1b. box spaghetti noodles, cooked (I like Barilla)
2-(24.5-oz.) jars spaghetti sauce (I like Hunt's Meat Sauce)
2 lbs. ground beef, browned
1/4 c. butter
1/4 c. all-purpose flour
2 t. salt
pepper to taste
12-oz. can evaporated milk (I also had to add about 1/4 cup of regular milk to get it creamier)
2 c. bag of shredded Italian blend cheese, divided
Melt butter in a sauce pan over medium heat; add flour, , salt and pepper, stirring constantly until smooth and bubbly. Add evaporated milk and one cup shredded cheese; stir until thickened. (may need to add a little regular milk if it gets too thick ... I did!)
Butter a 13"x9" casserole dish. Cover bottom of dish with spaghetti sauce. Put half of the cooked noodles evenly in dish. Pour the cheese mixture over top. Top with ground meat. Pour spaghetti sauce over meat. Top with remaining noodles. Pour spaghetti sauce over top. Top with remaining shredded cheese. Bake at 350° for 25-30 minutes, or until bubbly. Serves 12.
Original recipe credit: Gooseberry Patch Cookbook, Virginia's Baked Spaghetti
Tuesday, February 1, 2011
Melt in Your Mouth Chocolate Cookies
These are THE BEST cake mix cookies I've ever tasted ... so yummy and so easy. ENJOY!!!
1 pkg. Betty Crocker Chocolate Fudge Cake mix
1/3 c. salad oil
1/2 c. chocolate chips
2 tbsp. sugar
2 eggs
Mix well, will be stiff. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 350 degrees for about 8 minutes or until set. Be careful not to overcook.
(Original recipe called for this be be baked in a greased 13 x 9 pan for 12-15 minutes, or until edges begin to pull away from the pan).
You can find the original recipe at www.cooks.com, as EASY BAR COOKIES. It called for a yellow cake mix, instead of chocolate.
1 pkg. Betty Crocker Chocolate Fudge Cake mix
1/3 c. salad oil
1/2 c. chocolate chips
2 tbsp. sugar
2 eggs
Mix well, will be stiff. Drop by spoonfuls onto parchment paper lined baking sheets. Bake at 350 degrees for about 8 minutes or until set. Be careful not to overcook.
(Original recipe called for this be be baked in a greased 13 x 9 pan for 12-15 minutes, or until edges begin to pull away from the pan).
You can find the original recipe at www.cooks.com, as EASY BAR COOKIES. It called for a yellow cake mix, instead of chocolate.
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