Breakfast Casserole

One of our Favorites!! We have even made this for dinner and the left overs are even better the next day. Serve with salsa.

1 bag frozen hash browns
1 log jimmy dean breakfast sausage (i like it spicy-hot)
1-2 packages of white country gravy mix (McCormick's brand is the best)
18 eggs scrambled
sharp cheddar cheese grated

In a 9X13 pan cover bottom of pan with frozen hash browns. Then sprinkle cooked sausage evenly over hash browns. Then lay down a thin covering of country gravy. The the scrambled eggs and top with a layer of cheese.

Bake in the oven at 350 degrees for about an hour. If using a Longaberger dish add about a half hour to the bake time. But it's worth the wait...the LB dishes cook more evenly and sometimes gives you a little crisp to the hash browns.

Enjoy!

Whipped Cream Topping

INGREDIENTS

• 1/2 cup heavy cream, chilled
• 1/2 cup sour cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Combine the cream, sugar, sour cream and vanilla in a medium bowl. Use an electric mixer to whip to stiff (but not grainy) peaks. Chill until using. Use within one day.

Thin Caremel Sauce for Bread Pudding

INGREDIENTS

• 2 cups water
• 2 tablespoons butter
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 3 tablespoons water

DIRECTIONS

1. In a saucepan, combine 2 cups water, butter, and brown sugar. Bring to a boil, and remove from heat.
2. In a small cup, mix together cornstarch and 3 tablespoons water. Stir mixture into sauce. Cook over medium heat and heat through for 5 minutes. Remove from heat. Serve hot.

New York Cheese Cake

This is the best Cheesecake I have ever made!!

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	7 Hrs 30 Min

INGREDIENTS

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

To Die For Blueberry Muffins

We love these muffins. Anytime I find blueberries for a good price I make these muffins for a friend and for my family. Everyone just loves them.

PREP TIME	15 Min
COOK TIME	25 Min
READY IN	40 Min

SERVINGS & SCALING

Original recipe yield: 8 large muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Gourmet Chicken Salad

SERVINGS & SCALING

Original recipe yield: 6 servings

INGREDIENTS

• 2 (10 ounce) cans chicken chunks, drained
• 1 cup seedless green or red grapes, halved
• 1/2 cup sliced almonds
• 1/2 cup chopped celery
• 8 oz. chopped fresh pineapple or 8oz canned mandarin oranges
  
• Mayonnaise
  

DIRECTIONS

1. Mix together chicken, grapes, nuts, celery, pineapple, and dressing. Chill.

Spaghetti Sauce

olive oil
red onion
mushroom
garlic
oregano
parsley
basil
salt and pepper
1 lb. turkey
1 small jar Prego organic
pasta of choice

Start water boiling for pasta.

In a large skillet heat olive oil. Add thin sliced onion and chopped mushrooms. Then add minced garlic oregano, parsley, and basil (fresh is best but still great with dried herbs). Add meat stirring occasionally until the meat is fully cooked. Dump in sauce. Heat and serve.

Bread Pudding

We serve this warm, smothered in caramel sauce, with a scoop of ice cream, and a dab of whipped cream. Yum Yum!

PREP TIME	30 Min
COOK TIME	45 Min
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 1 - 8 inch square pan

INGREDIENTS

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Burrito Pie

My family loves this recipe. But of course I never follow the instructions. I use ground turkey, refried black beans, and black beans. And I don't mix everything together. I cook the meat with the taco seasoning and the tomatoes and warm up the beans by themselves. Then as I am layering items I dab the beans throughout with touches of salsa. It's way better my way according to my family.

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

Original recipe yield: 16 servings

INGREDIENTS

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Irish Soda Bread

PREP TIME	15 Min
COOK TIME	50 Min
READY IN	1 Hr 5 Min

SERVINGS & SCALING

Original recipe yield: 1 1 1/2 pound loaf

INGREDIENTS

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Yucchini Bread

SERVINGS & SCALING

Original recipe yield: 2 loaves

INGREDIENTS

• 2 cups white sugar
• 1 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup chopped walnuts (optional)
• 1/2 cup raisins

DIRECTIONS

1. In a large bowl combine sugar, oil, eggs, and vanilla. Add grated zucchini.
2. In a separate bowl sift together the flour, baking soda, baking powder, salt, ground ginger, and ground cloves.
3. Blend dry ingredients into zucchini mixture. Pour into two 8x5 loaf pans coated with cooking spray.
4. Bake in a 325 degree F (165 degrees C) oven for one hour. Cool for 10 minutes and remove from pans. Cool on a wire rack.

Best Guacamole Seasoning EVER!!

When we have people over for Taco Salad they are always so impressed by my ability to make great Guacamole! It's not me, it is the seasoning I use! YUMMY!!!

Creamy Chicken Tortilla Soup

5 min. prep ~ 10 min. cook ~ 12 servings

~Ingredients~
4 cans (10 ounces each) RoTel Diced Tomoatoes & Green Chilies
4 cans (14.5 ounces each) Butterball Chicken Broth
1 can (30 ounces) Rosarita Traditional Refried Beans
1 cup whole kernel corn
4 cups shredded cooked chicken Fried corn totilla strips or chips Shreeded Monterey Jack Cheese

~Instructions~
1. Combine tomatoes and broth in large saucepan. Stir in beans and corn. Bring to boil; reduce heaet to low and simmer 5 minutes, stirring frequently.
2. Add Chicken; heat through.
3. Top with tortilla strips and cheese.