This is a huge family favorite for the holidays.
1 loaf of french bread cubed
1 package of sausage links cooked and diced
1/2 pound bacon cooked crisp and diced
2 slices of thick cut breakfast ham diced
1/4 cup chopped onion
1 1/2 cup shredded sharp cheddar
1 cup Monterrey jack cheese shredded
7 beaten eggs
3 1/2 c milk
1 tsp oregano
1/2 t salt
1/4 t pepper.
Grease 9x13 pan. Preheat oven to 350*. Toss in large bowl the bread chunks, onion and meats. Pour into baking dish. Mix eggs/milk/salt/pepper/oregano together and pour over the meat and bread. Top with sprinkled cheeses.
Bake for 30-40 minutes and serve!
Friday, October 15, 2010
My Belgian Waffles
Simple... and Delish!
1 3/4 cups flour
2 T sugar
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 c butter melted
1 t real vanilla
In medium bowl stir together all ingreds. Batter will be slightly lumpy. This makes for the best moist, light and fluffy waffles! (if you mix the batter smooth.. your waffles will be dense, chewy, and flat)
Feel free to add chocolate chips, bananas, walnuts, blueberries, ect!
1 3/4 cups flour
2 T sugar
1 T baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 c butter melted
1 t real vanilla
In medium bowl stir together all ingreds. Batter will be slightly lumpy. This makes for the best moist, light and fluffy waffles! (if you mix the batter smooth.. your waffles will be dense, chewy, and flat)
Feel free to add chocolate chips, bananas, walnuts, blueberries, ect!
Hot Artichoke Dip
1 can artichoke hearts, drained and diced
2 T dried onion flakes
1 T lemon juice
1 (8 ounce pkg) cream cheese softened
1/2 c Parmesan cheese grated
1 (3 ounce can) diced green chili's mild
Combine all of these in a mixer/food processor and place in casserole dish. Sprinkle with parsley and bake at 350* for 30 minutes. Stir occasionally. Serve with chunks of bread, pita bread, triscuits, tortilla chips, ect
2 T dried onion flakes
1 T lemon juice
1 (8 ounce pkg) cream cheese softened
1/2 c Parmesan cheese grated
1 (3 ounce can) diced green chili's mild
Combine all of these in a mixer/food processor and place in casserole dish. Sprinkle with parsley and bake at 350* for 30 minutes. Stir occasionally. Serve with chunks of bread, pita bread, triscuits, tortilla chips, ect
Crock Pot Hot Apple Cider
1 gallon apple cider
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces of crystallized ginger
Place all of these in a crock pot. Cover and heat on high for 2 hours. Then turn to low to keep warm.
Want to add a little zip? add a splash of dark rum to your cup! Mmmmmmm
12 whole cloves
3 sticks cinnamon
2 whole nutmegs
2 large pieces of crystallized ginger
Place all of these in a crock pot. Cover and heat on high for 2 hours. Then turn to low to keep warm.
Want to add a little zip? add a splash of dark rum to your cup! Mmmmmmm
The best Fruit Dip ever!
French Creme:
1 8 ounce package of cream cheese
1 cup powdered sugar
1 cup whole whipping cream (not cool whip)
1/4 cup granulated sugar
1 lemon zested and juiced
Pineapple Juice
Soften Cream cheese and then whip with powdered sugar. In another bowl: Whip the whole whipping cream and sugar together until it forms soft peaks *
Combine beaten cream cheese mixture and your whole whipping cream mixture, lemon zest and juice. Continue to beat, adding just enough pineapple juice to get your desired consistency. Serve with fresh fruit tray.
Trust me... its worth the two bowl step! Don't like Lemon? Use Orange... or Lime. Don't have Pineapple juice? Use orange juice!
*Soft Peaks: when your liquid cream starts to hold its shape...stop and lift out your beaters..if there is a little peak at the bottom and it folds over slightly and holds..this is your goal. (think of a DQ ice cream cone tip)
1 8 ounce package of cream cheese
1 cup powdered sugar
1 cup whole whipping cream (not cool whip)
1/4 cup granulated sugar
1 lemon zested and juiced
Pineapple Juice
Soften Cream cheese and then whip with powdered sugar. In another bowl: Whip the whole whipping cream and sugar together until it forms soft peaks *
Combine beaten cream cheese mixture and your whole whipping cream mixture, lemon zest and juice. Continue to beat, adding just enough pineapple juice to get your desired consistency. Serve with fresh fruit tray.
Trust me... its worth the two bowl step! Don't like Lemon? Use Orange... or Lime. Don't have Pineapple juice? Use orange juice!
*Soft Peaks: when your liquid cream starts to hold its shape...stop and lift out your beaters..if there is a little peak at the bottom and it folds over slightly and holds..this is your goal. (think of a DQ ice cream cone tip)
Friday, October 1, 2010
Oreo Delight
If you like Oreo Cookies... this is a sure way to cure your craving!
Simple and Delish!!
1 stick butter melted
1 pkg oreo cookies, crushed
1/2 gal vanilla ice cream, softened. ( I set out on counter before I start making dessert. Can use frozen yogurt too!)
2 jars ice cream fudge topping
1 large container of Cool Whip
Melt butter in a 9x13 pan. Crush oreo cookies and reserve 1/2 cup of the crumbs to sprinkle on top. Mix crumbs with butter and press down to form a crust in pan. Spread the softened ice cream over crust, then add layer of fudge topping. Top with carton of cool whip. Sprinkle with remaining crumbs. Keep frozen until ready to serve.
I'd love to be able to add a photo... but it goes that fast around here!
Simple and Delish!!
1 stick butter melted
1 pkg oreo cookies, crushed
1/2 gal vanilla ice cream, softened. ( I set out on counter before I start making dessert. Can use frozen yogurt too!)
2 jars ice cream fudge topping
1 large container of Cool Whip
Melt butter in a 9x13 pan. Crush oreo cookies and reserve 1/2 cup of the crumbs to sprinkle on top. Mix crumbs with butter and press down to form a crust in pan. Spread the softened ice cream over crust, then add layer of fudge topping. Top with carton of cool whip. Sprinkle with remaining crumbs. Keep frozen until ready to serve.
I'd love to be able to add a photo... but it goes that fast around here!
Wednesday, September 29, 2010
Enchilada Casserole
You can't go wrong with this lil gem!
1 1/2 pound ground beef
1 c chopped onion
1 1/2 tsp ground cumin
1/4 t ground garlic powder
2 t chili powder
1 1/2 t salt
1/2 t pepper
1 cup water
2 c enchilada sauce (you can buy it already in a can.. or you can buy the packet. If you are using the packet, you will follow the directions on the back of that packet. Usually the packet calls for tomato sauce so check this before you leave the store)
12 tortilla soft shells
1 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar (Mix the jack and cheddar together)
1 c sour cream
Preheat oven to 375*. Grease 13x9 pan. IN a skillet brown hamburger and onion. Drain. Add next 6 ingredients and simmer on med / med low for 10 minutes uncovered stirring occasionally.
Pour 1/2 cup of enchilada sauce in bottom of your baking pan. (this will help prevent sticking) Fill soft shells with a tsp of sour cream spread in middle and scoop in some of the hamburger/onion mix. Roll your shells up tight and lay seam side down in pan... continue until all the space is filled up. Top the rolled shells the remaining enchilada sauce and then top with cheese. Baked covered for 30 minutes until golden brown on top.
1 1/2 pound ground beef
1 c chopped onion
1 1/2 tsp ground cumin
1/4 t ground garlic powder
2 t chili powder
1 1/2 t salt
1/2 t pepper
1 cup water
2 c enchilada sauce (you can buy it already in a can.. or you can buy the packet. If you are using the packet, you will follow the directions on the back of that packet. Usually the packet calls for tomato sauce so check this before you leave the store)
12 tortilla soft shells
1 lb shredded Monterrey jack cheese
1/2 lb shredded cheddar (Mix the jack and cheddar together)
1 c sour cream
Preheat oven to 375*. Grease 13x9 pan. IN a skillet brown hamburger and onion. Drain. Add next 6 ingredients and simmer on med / med low for 10 minutes uncovered stirring occasionally.
Pour 1/2 cup of enchilada sauce in bottom of your baking pan. (this will help prevent sticking) Fill soft shells with a tsp of sour cream spread in middle and scoop in some of the hamburger/onion mix. Roll your shells up tight and lay seam side down in pan... continue until all the space is filled up. Top the rolled shells the remaining enchilada sauce and then top with cheese. Baked covered for 30 minutes until golden brown on top.
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