Sausage Breakfast Casserole

1 pkg. Shredded Hashbrowns
1/4 C. Butter, melted
3 C. Fried Sausage
8 oz. Cheddar Cheese, shredded
8 oz. Swiss Cheese, shredded
12 Eggs, beaten
3/4 C. Milk

Spread potatoes on bottom of 9X13 pan. Pour butter over top. Bake at 425º for 20-25 minutes. Remove from oven and add sausage and half of cheese. Mix eggs and milk pour over potatoes. Top with remaining cheese. Bake at 350º for 40-45 minutes.

Garlic Chicken with Bow Tie Pasta

1 T. Olive Oil

1 lb. Chicken Breast, diced

1 tsp. Salt

1 T. Olive Oil

6-8 Cloves Garlic, crushed (1 rounded Tb)

3/4 C. Mushrooms, sliced or quartered

1/4 C. Green Onions, sliced

1/2 C. Red or Orange Sweet Peppers

1 14.5 oz. Can Diced Tomatoes (undrained)

1/2 C. Chicken Broth

1/2 tsp. Crushed Red Pepper

1/2 tsp. Cornstarch

1/2 tsp. Salt

12 oz. Bag of Dry Bow Tie Pasta - cooked as directed

1/4 C. Fresh Cilantro, chopped (may use fresh parsley)

Parmesan Cheese, grated

1. Fry chicken in 1 T. of oil over medium heat until done. Sprinkle with salt and remove from skillet. Keep warm.

2.Cook garlic in 1 T. of oil until golden. Add mushrooms, green onions and peppers - cook 2 minutes. Add tomatoes, broth, red pepper, cornstarch and salt. Heat to boiling then reduce heat and simmer 5 minutes. Remove from heat.

3. Combine chicken, hot mixture, pasta and cilantro. Sprinkle with fresh parmesan to your liking and enjoy!

*Use less crushed red pepper to make it milder. Also, I add the peppers when I have them on hand - zucchini and squash are good too. You can omit the chicken as well for a healthy, vegetarian dish.

Breakfast Casserole!

6 pieces white bread
1/2 package of frozen shredded hash browns
1 16 oz package sausage cook and drain grease
1 can diced green chillies
2 Cups cheese

Mix Together
10 eggs
1 3/4 Cup Milk
2 T Mayo
salt & pepper

Layer in buttered 9x13 dish

Bread- Hash Browns- Sausage- Green Chillies- Cheese- Egg mixture

Set in refridgerater over night
Cook at 325 for about 60 min. or until brown

This is perfecet for Christmas morning!

note. You want the egg mixture to come to the cheese. You may need to add more eggs and milk.

You can leave out the hash brown if you want. Both ways are good!

Christmas Caramel French Toast

I've made this a few time's it's really easy & perfect for Christmas morning! I'm making it this year along with Lacie's Sausage Breakfast Casserole (hint, hint Lacie)! I will add a picture when I make it on Christmas!

1 c. packed brown sugar
1/2 c. butter/margarine
2 tbsp. corn syrup
12 slices bread (great with french bread or just cheap bread)
1/4 c. sugar
1 tsp. ground cinnamon (divide into 1/2 tsp)
6 eggs
1 1/2 c. milk
1 tsp. vanilla extract

1. In small saucepan, bring brown sugar, butter & corn syrup to a boil over med. heat stirring constantly. Remove from the heat. Pour into a greased 9x13 pan. Top with 6 slices on bread. Combine sugar and 1/2 tsp. cinnamon & sprinkle over bread. Layer next 6 slices bread. Sprinkle remaining cinnamon & sugar mixture.
2. In large bowl beat eggs, milk, vanilla & 1/2 tsp. cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.
3. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 30-45 minutes.

I put pan in oven while it's heating up. So we can start opening presents. Then cook a little longer.

Shredded Pork Tacos

3 lb. Pork Roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 Onion, chopped
3 Cloves Garlic, crushed
1 10oz. Can Green Enchilada Sauce
1 4oz. Can Diced Green Chilis
1 14oz. Can Diced Tomatoes with Chilis
2 Chicken Bouillon Cubes
½ tsp. Cumin
½ tsp. Oregano
¼ tsp. Pepper

1. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot.

2. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.

3. One hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.)

4. Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. This will concentrate all the liquids to make a thicker sauce.

5. Mix the thickened sauce into the shredded meat and serve in warm tortillas (I use the ones you cook yourself). Toppings of your choice: Cheese...I like Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, lettuce, sour cream, guacamole or avacado, olives, & salsa.

Cream Cheese Stuffed Cinna-Bun Pull-Aparts

20 Rhodes Bake and Serve Rolls, thawed
1 lb. light brown sugar
2 sticks unsalted butter
4 Tbsp. cinnamon sugar
8 oz. cream cheese (at room temperature)

1. In a bowl, combine cream cheese with ¼ cup brown sugar and combine well with spatula. Cover and place in refrigerator.

2. Lightly coat bottom of bundt pan with cooking spray.

3. Melt butter, then add remaining brown sugar and stir well. Bring to a light boil to caramelize then pour 1/3 of the butter/brown sugar mix across bottom of bundt pan.

4. Remove cream cheese mix from refrigerator. Take one roll at a time into your hands and pull outward on sides to increase size slightly. Place approximately 1 Tbsp. of the cream cheese mixture into middle of roll. Fold dough around the mixture, pinch closed, then roll into a tight ball.

5. Evenly place 8 balls across bottom of bundt pan. Sprinkle with 2 Tbsp. of sugar/cinnamon. Pour second 1/3 of the brown sugar/butter mixture over 8 buns. Repeat process with remaining 12 dough balls for second layer. First the dough balls, 2 Tbsp. sugar/cinnamon and finally the remaining butter/brown sugar mix.

6. Let rise for 30 minutes to 1 hour then bake for 45-60 minutes at 350°. You will need to lay a piece of foil over top of pan after about 40 minutes when the buns start looking browned.
Remove from oven then immediately turn over onto large plate. Remove bundt pan. Serve warm or room temperature.

Chicken Cream Cheese Soup

1 lb. Chicken
6 C. Chicken Broth
1 Onion, diced
1-2 T. Butter
2 C. Sliced Baby Carrots
4-5 Potatoes, diced small
1 C. Milk
1/4 C. Flour
8 oz. pkg. Cream Cheese

1. Put 2 chicken breasts in pot of water; boil until cooked. Rinse chicken in cool water and shred.

2. In a separate large pot, saute onion in butter, until lightly browned. (My family doesn't like onions, so I saute in big pieces and let them boil in the broth and then remove them before adding additional vegetables.) Add broth to sauted onion then and add carrots and potatoes. Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup along with shredded chicken. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Fruit Pizza

Crust:

1 ¼ cups flour

1/3 cup brown sugar

3 Tablespoons powdered sugar

2/3 cup softened butter

Topping:

12 ounces cream cheese, softened

½ cup granulated sugar

1 Teaspoon vanilla

Fruit to layer over topping:

Strawberries

Raspberries

Blueberries

Bananas

Mandarin oranges

Peaches

Kiwi fruit, etc…

Crust: Mix all four ingredients together in a bowl until it forms a ball (do not overmix!). Press onto pizza pan until flat and even (leaving about 2-3 inches around perimeter) and use rolling pin if needed. Bake at 350 for 10-12 minutes or until golden brown. Cool completely.

Topping: Beat cream cheese, sugar and vanilla together until well combined. Spread over cooled baked crust. Arrange fruit on top starting with outer perimeter and working to the center. Sprinkle sugar over bananas and peaches if using to prevent browning.

Caramel Fruit Dip

1- 8 oz Cube of Cream Cheese
1/2 C. Powdered Sugar
16 oz. Bottle of Caramel Sauce

Warm all above ingredients in a sauce pan. You can serve it warm or cold. Very easy and YUMMY!:)

Sweet & Sour Chicken

¼ cup pineapple juice
½ cup red wine vinegar
¾ cup sugar
3 tablespoons ketchup
1 tablespoons soy sauce
½ teaspoon salt

Cut chicken in to bite size pieces. Beat 3 eggs in bowl. Roll chicken in egg, then cornstarch, and then brown in olive oil in skillet then sprinkle with garlic salt. Bring sauce to boil in small sauce pan. Put browned chicken in an 8x8 dish and pour sauce over it. Bake at 350 for 50 minutes uncovered. Serve over rice.

Six Can Chicken Tortilla Soup

My sister in law just gave me this recipe and it was really good. I made it SOOO fast.



1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained

Tortilla chips
Grated cheddar cheese

Pour everything into a large saucepan or stockpan. Simmer over medium heat until chicken is heated through. Serve over tortilla chips and top with shredded cheese.

Artichoke Dip

2 cans artichokes chopped
2 cans diced green chillies
1 cup Mayo
1 block cream cheese
1 1/2 C Parmesan Cheese (I use the whole bag)

Mix together then place in 8x8 dish and sprinkle with Parmesan cheese and sliced almonds. Bake 350 until hot maybe 30 min.

Frog's Eye Jello Salad

2 cans mandrine oranges
1 can crushed pineapple
1 can chunked pineapple
1/2 container cool whip
1 lg vannilla pudding (make as directed)
1 bag small marshmellows
1 box acini di pepe noodles (make as directed)

Mix all ingredients together and serve cold.

This makes a large batch!

Striped Delight

35 Oreo Cookies Finely Crushed (about 3 Cups)
6 Tbsp. Butter, Melted
1 pkg (8 oz.) Cream Cheese, Softened
1/4 C. Sugar
2 Tbsp. Cold Milk
1 12oz. Tub of Cool Whip, thawed & divided
3 1/4 C. Cold Milk
2 pkg. (4 serving size each) JELL-O chocolate flavor instant pudding
Candy Canes 4-6(as desired)

MIX crushed oreos and butter in medium bowl. Press firmly onto bottom of 9X13 baking dish. Refrigerate 10 minutes.

BEAT cream cheese, sugar and 2 Tbsp. milk in medium bowl with wire whisk until well blended. Gently stir in 1-1/4 cups of the whipped topping. Spread over crust.

POUR 3-1/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Pour over cream cheese layer. Let stand 5 minutes or until thickened. Drop remaining whipped topping by spoonfuls over pudding: spread to cover pudding. Sprinkle with crushed candy cane.

REFRIGERATE at least 4 hours. Cut into 24 squares. Store leftover dessert in refrigerator. Makes 24 servings.

Tomato Rice Soup

I grew up eating this and LOVE it!!!

1 lb ground beef
1/4 onion
1 can tomato soup
1 can tomato sauce
2 cans water
1 Cup instant rice

In large saucepan brown beef with onion and your choice seasonings. Only drain fat if there is a ton otherwise leave it. Add soup, sauce, and water bring to a boil then add rice. Cook until rice is done. Super Easy!!! For larger batch just add more soup and water.

Chicken Taco Soup

2 or 3 Cooked Chicken Breats (cubed or shredded)
1/4 Chopped Onion, or I use dried minced onion
1 can tomato sauce
2 cans of your choice beans (I use kidney and pinto) drained and rinsed
1 can diced tomatoes
1 can corn, with juice
1 or so cans of water
2 T. Taco seasoning
1 T. Ranch Dressing or Dip Mix

Mix all together and serve hot. Top with corn chips, sour cream, shredded cheese, and avocado.

Or crock pot on low for 6 to 8 hours

Enjoy!!!

Peanut Butter Balls

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or margarine, softened
1 bag chocolate chips
1-2 teaspoons shortening (just enough to thin chocolate chips for dipping)
Finely chopped peanuts for garnish, if desired

Stir together powdered sugar, peanut butter and butter until well mixed. Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed or parchment paper. Let balls stand for 20 minutes until dry. Melt the chocolate chips and shortening in a double boiler. Drop balls one at a time in melted chocolate. Using a fork, remove from the chocolate, letting excess chocolate drip off. Place back on the waxed paper. Let dry about 1 minute, then sprinkle with chopped nuts if desired. Let stand until dry. Store tightly covered in a cool dry place.

Oreo Truffles

1 package (1 lb.) Oreo cookies
1 package (8 oz.) cream cheese, room temperature
1/2 tsp. vanilla extract
1 bag chocolate chips
1-2 teaspoons shortening(just enough to thin chocolate chips for dipping)

Using a food processor, grind cookies to a fine powder. With a mixer, blend cookie powder, cream cheese and vanilla extract until thoroughly mixed (there should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet.

Refrigerate for 45 minutes or until firm. Line two cookie sheets with parchment paper.
In double-boiler, melt milk chocolate and shortening. Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on parchment-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. You can also add oreo crumbs to the tops. Let cool. Store in airtight container, in refrigerator.