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Archive for March, 2013

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler

Ingredients
1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Directions
Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

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Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

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No Bake Strawberry Icebox Cake

No Bake Strawberry Icebox Cake

Ingredients
3 lbs. fresh strawberries, sliced
2 (8 oz.) tubs fat-free whipped topping (or use regular or light)
1 (14.4 oz.) box graham crackers
1/4 cup milk chocolate chip morsels

Directions
1. Spread a small amount of whipped topping on the bottom of a 9×13-inch baking pan. Place 5 graham cracker sheets down the middle and break 2 more sheets into crackers to fit down the sides. Lightly cover the top of the graham crackers with more whipped topping and then a layer of sliced strawberries. Repeat three times, until you have four layers of graham crackers (you may be a few crackers short on the top layer, but that’s ok). You’ll end with a layer of strawberries on top.

2. Place milk chocolate chip morsels in a plastic bag. Microwave in 10 second intervals until melted. Snip the end of the plastic bag and drizzle chocolate over top of cake.

3. Refrigerate covered for at least four hours, or until the crackers have softened completely. Cake will last well for two days. It will still be good on the third day, but the strawberries will start to get juicy and leak into the whipped topping. It will still taste good, but it won’t be as pretty.

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Crock Pot Ravioli Casserole

Crock Pot Ravioli Casserole

Ingredients
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (I used fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Directions
*Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it all up really well. Then I added the last 1/2 cup of mozzarella to melt on the top.

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Orange Dream Layered Squares

Orange Dream Layered Squares

Ingredients
6 HONEY MAID Honey Graham
2 Tbsp. butter
1/2 cup orange juice
1 pkg. JELL-O Orange Flavor Gelatin
1 pkg. PHILADELPHIA Cream Cheese
1 tub COOL WHIP Whipped Topping
1/2 cup milk
1 pkg. JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest

Directions
1 Mix graham crumbs and butter; press onto bottom of 8-inch square pan. Refrigerate until ready to use.

2 Microwave juice in microwaveable measuring cup on HIGH 1 min. Add to gelatin mix in small bowl; stir 2 min. until completely dissolved. Gradually add to half the cream cheese in medium bowl, beating with mixer after each addition until blended. Whisk in 1 cup COOL WHIP; spread over crust. Freeze while preparing next layer.

3 Beat remaining cream cheese and milk in separate medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in remaining COOL WHIP and zest; spread over gelatin layer. Refrigerate 3 hours.

Recipe found here: Orange Dream Layered Squares

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Crispy Cheddar Chicken

Crispy Cheddar Chicken

Ingredients
2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Directions
Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

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True Belgian Waffles

True Belgian Waffles

Ingredients
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup

Directions
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with strawberries or syrup. Yield: 10 waffles (about 4-1/2 inches).

Recipe found here: True Belgian Waffles

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