1 lb. sausage
1/4 cup chopped green pepper
1/4 cup chopped onion
6 eggs
1/2 cup sour cream
salt and pepper to your taste
Fry sausage with peppers and onions, drain.
Put 3/4 of this mixture in the bottom of a baking dish.
Pour eggs and sour cream over the sausage.
Bake at 350 degrees. When egg mixture looks almost done, put the remaining 1/4 of sausage mixture on top.
From: Amy Lyles 2/24/09
Friday, February 27, 2009
CHICKEN BROCCOLI CASSEROLE
1 pkg. broccoli
1/4 cup water
1 stick of butter
8 oz. of Cheese Whiz
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chopped celery
1 cup chopped onion
1 1/2 cup boiled chicken (save time - use boneless, skinless, chicken breasts)
1 cup broth
2 cups Minute Rice - uncooked
Cook broccoli with water 2-3 minutes. Melt butter in pan and add Cheese Whiz (save some for topping).
In baking dish, mix chicken soup, mushroom soup, onions, celery, rice, broccoli, cheese & butter mixture, and chicken (cut up). Top with some cheese and butter mixture.
Bake 350 degrees for 45 minutes to 1 hour.
From: Amy Lyles 2/24/09
1/4 cup water
1 stick of butter
8 oz. of Cheese Whiz
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chopped celery
1 cup chopped onion
1 1/2 cup boiled chicken (save time - use boneless, skinless, chicken breasts)
1 cup broth
2 cups Minute Rice - uncooked
Cook broccoli with water 2-3 minutes. Melt butter in pan and add Cheese Whiz (save some for topping).
In baking dish, mix chicken soup, mushroom soup, onions, celery, rice, broccoli, cheese & butter mixture, and chicken (cut up). Top with some cheese and butter mixture.
Bake 350 degrees for 45 minutes to 1 hour.
From: Amy Lyles 2/24/09
EASY YEAST ROLLS
Makes 24+
4 cups self-rising flour
1 pkg. dry yeast
1/4 cup sugar
1 egg
1/4 cup Wesson oil
2 cups warm water
Mix flour, yeast and sugar. Beat in water, oil and egg. Cover bowl and refrigerate until ready to bake. Does not have to rise before baking. Will keep in refrigerator
Grease muffin tins and fill 2/3 full. Bake at 425 degrees about 20-25 min.
From: Amy Lyles 2/24/09
4 cups self-rising flour
1 pkg. dry yeast
1/4 cup sugar
1 egg
1/4 cup Wesson oil
2 cups warm water
Mix flour, yeast and sugar. Beat in water, oil and egg. Cover bowl and refrigerate until ready to bake. Does not have to rise before baking. Will keep in refrigerator
Grease muffin tins and fill 2/3 full. Bake at 425 degrees about 20-25 min.
From: Amy Lyles 2/24/09
Thursday, February 19, 2009
CROCK POT COBBLER
1 can of pie filling (cherry, blueberry, or apple)
1 package of yellow cake mix
1/2 cup melted butter
Optional: 1/3 cup chopped walnuts
Place pie filling in bottom of crock pot. Combine cake mix and butter (crumbly). Add walnuts on top if desired.
Cover and cook on low for 2-3 hours.
Serve in bowls - ice cream optional.
1 package of yellow cake mix
1/2 cup melted butter
Optional: 1/3 cup chopped walnuts
Place pie filling in bottom of crock pot. Combine cake mix and butter (crumbly). Add walnuts on top if desired.
Cover and cook on low for 2-3 hours.
Serve in bowls - ice cream optional.
Sunday, February 15, 2009
CARROT CAKE
2 cups sugar
2 cups flour
2 tsp soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated raw carrots
4 eggs (unbeaten)
½ cup chopped nuts
1 to 1 ½ cup Wesson oil
Mix above ingredients. Pour into 3 lined round cake pans. Bake in 300-degree oven for 1 hour.
Icing:
8 oz. pkg cream cheese
1 box powdered sugar
½ stick butter
2 tsp vanilla
2 cups flour
2 tsp soda
2 tsp baking powder
½ tsp salt
2 tsp cinnamon
3 cups grated raw carrots
4 eggs (unbeaten)
½ cup chopped nuts
1 to 1 ½ cup Wesson oil
Mix above ingredients. Pour into 3 lined round cake pans. Bake in 300-degree oven for 1 hour.
Icing:
8 oz. pkg cream cheese
1 box powdered sugar
½ stick butter
2 tsp vanilla
POTATO SALAD
6 medium size potatoes
6 large eggs
2 stalks of celery
1 jar Miracle Whip (medium size)
3 Tablespoon Mustard (yellow)
Add Salt to taste
Paprika
Peel and boil potatoes (with some salt), approximately 30-45 minutes (stick with fork - - don’t get them too soft or you’ll have mashed potatoes). Cut into small chunks.
Boil eggs (20 minutes) - - dump hot water, replace with cold water, allow to cool, then peel. Set one egg aside to slice for top of potato salad. Use an egg slicer and cut eggs in both directions.
Chop celery into small pieces.
Combine potatoes, eggs, and celery in container to be kept in refrigerator.
Mix Miracle Whip and mustard together in separate bowl. Pour mixture over potatoes, eggs and celery - - add salt to taste.
Top with one sliced egg. Sprinkle with paprika. Enjoy!
6 large eggs
2 stalks of celery
1 jar Miracle Whip (medium size)
3 Tablespoon Mustard (yellow)
Add Salt to taste
Paprika
Peel and boil potatoes (with some salt), approximately 30-45 minutes (stick with fork - - don’t get them too soft or you’ll have mashed potatoes). Cut into small chunks.
Boil eggs (20 minutes) - - dump hot water, replace with cold water, allow to cool, then peel. Set one egg aside to slice for top of potato salad. Use an egg slicer and cut eggs in both directions.
Chop celery into small pieces.
Combine potatoes, eggs, and celery in container to be kept in refrigerator.
Mix Miracle Whip and mustard together in separate bowl. Pour mixture over potatoes, eggs and celery - - add salt to taste.
Top with one sliced egg. Sprinkle with paprika. Enjoy!
SAUSAGE BALLS
1 lb. Hot Sausage
1 lb. Mild Sausage
2 cups of shredded cheese
1 ½ cups of Biscuit (maybe a little less)
Bake at 350 degrees for about 30 minutes (flip them over when they turn brown)
1 lb. Mild Sausage
2 cups of shredded cheese
1 ½ cups of Biscuit (maybe a little less)
Bake at 350 degrees for about 30 minutes (flip them over when they turn brown)
ROTEL CHEESY CHICKEN
4 boneless chicken breasts
1 box Angel Hair Pasta
1 can of cream of chicken soup
1 can Rotel (Original)
1 16 oz Velvetta Cheese
Boil 4 boneless Chicken Breasts, then cut up. Boil one box of Angel Hair Pasta. Combine chicken, pasta, soup, Rotel, Velvetta cheese. Bake at 350 degrees for 30 minutes.
1 box Angel Hair Pasta
1 can of cream of chicken soup
1 can Rotel (Original)
1 16 oz Velvetta Cheese
Boil 4 boneless Chicken Breasts, then cut up. Boil one box of Angel Hair Pasta. Combine chicken, pasta, soup, Rotel, Velvetta cheese. Bake at 350 degrees for 30 minutes.
VEGGIE PIZZA
1 tube of Pillsbury Pizza Dough
Bake it on a cookie sheet and let it cool
½ package of Hidden Valley Ranch Dip (powdered)
½ cup Mayo
16 oz. Cream Cheese
Mix together and spread on baked Pizza dough
Top with chopped up broccolil, shredded carrots, and diced tomatoes.
Bake it on a cookie sheet and let it cool
½ package of Hidden Valley Ranch Dip (powdered)
½ cup Mayo
16 oz. Cream Cheese
Mix together and spread on baked Pizza dough
Top with chopped up broccolil, shredded carrots, and diced tomatoes.
COOL CHERRY PIE
1 can cherry pie filling
1 can (large) crushed pineapple
1 cup chopped pecans
4 bananas
1 3 oz box cherry Jello
2 graham cracker piecrusts
1-tablespoon cornstarch
¾ cup sugar
1 small container of Cool Whip
In a saucepan, combine cherry pie filling, undrained crushed pineapple, sugar, and cornstarch. Cook until thickened (add more cornstarch if necessary).
Remove from heat, let cool. Add pecans and sliced bananas.
Put in refrigerator to cool. Top with Cool Whip when served.
1 can (large) crushed pineapple
1 cup chopped pecans
4 bananas
1 3 oz box cherry Jello
2 graham cracker piecrusts
1-tablespoon cornstarch
¾ cup sugar
1 small container of Cool Whip
In a saucepan, combine cherry pie filling, undrained crushed pineapple, sugar, and cornstarch. Cook until thickened (add more cornstarch if necessary).
Remove from heat, let cool. Add pecans and sliced bananas.
Put in refrigerator to cool. Top with Cool Whip when served.
BANANA PUDDING
1 large box of instant vanilla pudding (1.5 oz.)
3 cups of milk
1 large container of Cool Whip (16 oz.) (Use at refrigerated temp)
1 can of Eagle Brand condensed milk
Bananas (four)
Prepare pudding and milk according to pudding package instructions
Combine pudding, Cool Whip (about ¾ of container), and Eagle Brand milk - - Slice in bananas
Put vanilla wafers (save a few for the top) in bottom of 13" x 9" container
Pour mixture on top of vanilla wafers
Top off with remaining Cool Whip and a few vanilla wafers
3 cups of milk
1 large container of Cool Whip (16 oz.) (Use at refrigerated temp)
1 can of Eagle Brand condensed milk
Bananas (four)
Prepare pudding and milk according to pudding package instructions
Combine pudding, Cool Whip (about ¾ of container), and Eagle Brand milk - - Slice in bananas
Put vanilla wafers (save a few for the top) in bottom of 13" x 9" container
Pour mixture on top of vanilla wafers
Top off with remaining Cool Whip and a few vanilla wafers
CHICKEN SALAD
1 cup Mayo (jar)
1 cup Sour Cream (container)
2 or 3 stalks of Celery chopped
1 3 lb. bag of chicken breasts – boil it, pull it apart, mix with above ingredients
1 cup Sour Cream (container)
2 or 3 stalks of Celery chopped
1 3 lb. bag of chicken breasts – boil it, pull it apart, mix with above ingredients
CAKE BALLS
1 cake mix (German Chocolate) (bake per box recipe)
1 can (15 oz.) can of ready made frosting (coconut)
1 ½ lb. of Almond Bark Chocolate
Bake cake per box recipe. Break cake into pieces into a large mixing bowl. Let cake cool to touch. Add in 1 can of frosting – mix with hands until cake is all moist. (Yes, it is messy)
Shape into 1” balls. Place on waxed paper. Put in refrigerator to freezer to cool them prior to dipping in chocolate.
Melt Almond Bark Chocolate in microwave according to package.
Dip balls into chocolate. Makes about 40 balls. Store in refrigerator.
Alternatives: Spice Cake with Cream Cheese Frosting, Orange Cake with Vanilla Frosting
1 can (15 oz.) can of ready made frosting (coconut)
1 ½ lb. of Almond Bark Chocolate
Bake cake per box recipe. Break cake into pieces into a large mixing bowl. Let cake cool to touch. Add in 1 can of frosting – mix with hands until cake is all moist. (Yes, it is messy)
Shape into 1” balls. Place on waxed paper. Put in refrigerator to freezer to cool them prior to dipping in chocolate.
Melt Almond Bark Chocolate in microwave according to package.
Dip balls into chocolate. Makes about 40 balls. Store in refrigerator.
Alternatives: Spice Cake with Cream Cheese Frosting, Orange Cake with Vanilla Frosting
BREAKFAST SAUSAGE BAKE
1 lb. cooked "hot" sausage
2 cans (12 oz. ea.) Carnation evaporated milk
8 large eggs, beaten
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups of frozen red pepper, green pepper, onion mixture
1 tsp. garlic powder
8 cups of 1/2" cubed Italian or French bread (just pull it apart into small pieces) (I use a 1/2 loaf of the long deli Italian bread)
Preheat oven to 350.
Grease a 13" x 9" baking dish.
Combine all ingredients (except bread) in a large mixing bowl.
Add bread by stirring gently to moisten the bread.
Pour mixture into the baking dish.
Bake for 45 minutes. Serve warm.
2 cans (12 oz. ea.) Carnation evaporated milk
8 large eggs, beaten
2 cups (8 oz.) shredded sharp cheddar cheese
2 cups of frozen red pepper, green pepper, onion mixture
1 tsp. garlic powder
8 cups of 1/2" cubed Italian or French bread (just pull it apart into small pieces) (I use a 1/2 loaf of the long deli Italian bread)
Preheat oven to 350.
Grease a 13" x 9" baking dish.
Combine all ingredients (except bread) in a large mixing bowl.
Add bread by stirring gently to moisten the bread.
Pour mixture into the baking dish.
Bake for 45 minutes. Serve warm.
SLOPPY JOES
1 lb. cooked ground beef
1 12 oz. jar of Heinz Chili Sauce
1/3 cup of Heinz Tomato Ketchup
1 Tablespoon Brown Sugar
Combine all ingredients in sauce pan. Stir. Simmer for 15 minutes. Serve on hamburger buns.
1 12 oz. jar of Heinz Chili Sauce
1/3 cup of Heinz Tomato Ketchup
1 Tablespoon Brown Sugar
Combine all ingredients in sauce pan. Stir. Simmer for 15 minutes. Serve on hamburger buns.
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