Tuesday, June 28, 2016

Breakfast Sausage Biscuits

I got the recipe from here

This is perfect for those grab and go
breakfast moments

I wish I would've made
them when my kids were teens

I used 2 rolls of sausage and rolled it to the edge
baked at 350 until brown


I used pork sausage which shrank  ALOT!


I will try turkey next time to 
see if there is less shrinkage
I cut them in to squares
and put it on the top of the English Muffins



I added salsa to the eggs
before I put them in the oven
baking at 350 until set

After cooking I sprinkled
cheese instead of using slices


Cut those into squares
and topped the sausage


Wrapped them up and froze them



Monday, June 13, 2016

Cookie Monster Ice Cream Cone Cupcakes




I used a rack similar to this

Fill the cups abt 1/2 full with cake batter
make according to the package instructions

I used





because they didn't fill up
completely  I added some frosting
before decorating with a tip 223

I used




Add lg  eyes from Wilton



These were the best way
to serve because they can be held
by small hands and


they really don't get
much cake or frosting


Thursday, May 5, 2016

Asparagus Tomato Salad




This was something
I tossed together
with

leftover cooked asparagus
chopped tomatoes
balsamic vinaigrette dressing to taste

Easy Peasy Side Dish!

Wednesday, May 4, 2016

Corn Beef Brunch



I got ther recipe from here Of course I adapted it to my liking


2 cans corn beef
shredded cheese
6 eggs

Spread hash in the bottom of a greased 13x9-in. baking dish. 





Layer cheese slices over hash. 



Beat eggs and pepper; pour over top. I pulled the side and let the egg mix drizzle down the side





Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. 






Yield: 8-10 servings.

Tuesday, May 3, 2016

Sausage Ravoli Bake

I got the recipe from here


  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds bulk Italian sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend

  • Cook ravioli according to package directions.

Meanwhile, preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain.


In a small bowl, combine ricotta cheese, egg, basil and Italian seasoning; set aside. Drain ravioli.


Spoon 1-1/3 cups spaghetti sauce into a greased 13x9-in. baking dish. Layer with half of the ravioli and sausage. Spoon ricotta mixture over sausage; top with 1-1/3 cups sauce. Layer with remaining ravioli and sausage. Spread remaining sauce over top; sprinkle with shredded cheese.









Cover and bake 30 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before cutting. Yield: 8 servings.




Monday, May 2, 2016

Creamy Buffalo Chicken Enchiladas Recipe


  • My hsb loved this meal - it is a cross between buffalo chicken, enchiladas and tamales. I got this recipe from here

  • 3 cups shredded rotisserie chicken
  • 1 can (19 ounces) enchilada sauce
  • 1/4 cup Buffalo wing sauce
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 12 corn tortillas (6 inches), warmed
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 cup blue cheese salad dressing

Directions

  • 1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.




I poured a layer of enchilada sauce on the bottom of the pan



 Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.





  • In a small bowl, mix soup, salad dressing and a small amt of enchilada sauce; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.




  • Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. 





  • Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. Yield: 6 servings.

Nutritional Facts

2 enchiladas (calculated without optional toppings) equals 477 calories, 27 g fat (8 g saturated fat), 92 mg cholesterol, 1,195 mg sodium, 31 g carbohydrate, 5 g fiber, 31 g protein.

Tuesday, March 15, 2016

Easy Turtle Layer Cake


This recipe was based loosely off of
the following one


I made an easier version using

Sea Salt Caramel Frosting by

1/4 C powder sugar

1 dark chocolate cake mix made as per instructions
dividing the batter into 3 round pans
( I didn't do this so ended up cutting each one in half)

Hot Fudge Chocolate Ice Cream Sauce - heated

Pecan pieces


Make the cake as per instructions
Mix the frosting w the powder sugar until well blended
level each layer by cutting w serrated knife
Spread frosting on each layer and stack
Spread a fine layer of the hot fudge sauce
Repeat for next layer

One the top layer
spread the hot fudge sauce until it drips over the edge
With a star tip go around the edge of the cake
Depending on the size of your star tip 
either do one or 2 rounds
in the center sprinkle pecans
Viola!!





Sunday, February 21, 2016

Autumn Hayride Casserole

I have no idea where the name came from
for this



Autumn Hayride Casserole


1 lb. ground beef, browned                                          1 c. all-purpose flour

1-1/2 t. salt, divided                                                     1/2 c. cornmeal

I1/2 t. chili powder                                                       2 T. sugar

2 c. Cheddar cheese, shredded                                     1 t. baking powder

and divided                                                                   1/4 c. butter

1/2 c. barbecue sauce                                                  1/2 c. milk

1-1/2 c. Mexican-style corn                                        1 egg, beaten

8-oz. can tomato sauce

Combine flour, cornmeal, sugar,
baking powder and one teaspoon salt,
1/2 cup cheese; cut in butter.
Blend in milk and egg


Combine ground beef, 1/2 teaspoon salt, chili powder,
one cup Cheddar cheese, barbecue sauce,
corn and tomato sauce; set aside




Spread half of the cornmeal mixture over the bottom
and sides of an ungreased 9" square baking pan.
Pour ground beef mixture on top of crust


sprinkle with remaining cheese.


Pour reserved half of cornmeal mix on top
Bake at 400 degrees for 20 minutes;