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 ;)
Subscribe to:
Posts (Atom)