CANDIED BACON

Candied Bacon   Candied Bacon I like bacon. I do. But against what seems to be the social norm these days, I like bacon in moderation. There I said it. Now that we've gotten that out of the way, I am clear to move on with a clear conscious. A friend of mine is an avid bacon lover. Well, he'd been talking about the fifty (50) pounds of bacon he'd been curing and it got me to thinking about things I could make with the bacon I currently had in my fridge. I've been on a bit of an ice cream and sweet treats kick lately so thinking of bacon made me think of candy and so this blog was born. Candied Bacon can have different flavors. One common flavoring is maple while another is spicy chipotle and even a combination of both sweet and spicy with the saltiness of the bacon is wonderful. While this treat can be eaten with breakfast, I've made mine to be sampled as an Hors d'oeuvre and to be added to other desserts, like say bacon brownies, chocolate dipped bacon, or bacon ice cream just to name a few. Luckily, this recipe is super easy to make and requires just 2 or 3 ingredients and a modicum of time. My family was wild over candied bacon. But again, all things in moderation. Ingredients:  12 slices bacon, about 1/4-inch thick Finely ground black pepper (optional) 1/3 cup light brown sugar Equipment: 2 baking sheets, preferably the same size Directions: Preheat the oven to 325 °F. Put all the bacon slices in a large bowl, season them with pepper (optional) and toss with the brown sugar. Cover a baking sheet with aluminum foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the top of the bacon. Top with another layer of aluminum foil and top it with another baking sheet. The baking sheet keeps the bacon flat as it cooks. It you need more room, add another tier following the same instructions. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not yet crisp, cook it for 10 to 15 minutes longer. Check it again. The bacon will crisp up a bit more as it cools. Caution: The syrup on the bacon is very sticky and hot. Hot sugar will cause serious burns so use caution when transferring your bacon to the cooling tray. Avoid paper towels as it will stick. Cool and enjoy.

PEACH BOURBON BBQ RIBS

PEACH BOURBON BBQ RIBS

This dish is sort of an Asian-fusion that I came up with.  East meets The South!  These ribs are cooked in a slow cooker and finished off on the grill.  The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together.

For the ribs you will need:

• 4 lbs. pork loin ribs
• 1 12-oz jar peach preserves
• 1 cup Saucy Susan
• 1/2 cup finely chopped onion
• 1 Tbsp. Crushed Peppercorn and Garlic Rub*
• 1 Tbsp. bourbon
• 1 Tbsp. yellow mustard
• 1 Tbsp. cider vinegar
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper   

Cut ribs into single-rib portions.  Place ribs in your 4-quart slow cooker.  In a medium bowl, combine peach preserves, onion, peppercorn and garlic rub, bourbon, mustard, vinegar, salt and cayenne pepper; pour over ribs and stir to coat.


Cover and cook on high setting for 4 hours.  Remove ribs from cooking liquid and place on a sheet pan.  Cover with aluminum foil to keep warm.  Pour cooking liquid in a medium sauce pan.  Skim off as much fat as you can.  Bring to a simmer.  Simmer for about 20 minutes, or until slightly thickened.


While sauce is reducing.  Heat up the grill.  When sauce is ready, pour over ribs.  Grill for about 2-3 minutes on each side.


Fresh Peach Salsa:

• 3 large, ripe peaches, cut into 1/2" cubes
• 1 medium cucumber, cut into 1/2" cubes
• 1 red or yellow bell pepper, diced
• 1 small red onion, diced
• Freshly squeezed lime juice from 1 whole lime
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1 Tbsp. honey
• Cilantro for garnish

Combine all the above ingredients in a medium bowl.  Stir to combine and refrigerate until ready to serve.

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Chocolate Dipped Kiwi Pops

Chocolate Dipped Kiwi Pops      

Chocolate Dipped Kiwi Pops2014-

Do you eat Kiwi fruit?? It’s really good. Once you get the furry stuff off, the inside is yummy. Kiwi is perfect for a summertime salad or just for snacking. I have a great way for you to get friends, family and kiddos to enjoy Kiwi, if they snub their nose to this tasty fruit.

Just dip it into chocolate. Jason and I made these Kiwi Pops and they came out so darn cute. I just had to share this idea. We are seeing lots of fruit in stores right now and this is a perfect way to spruce up an ordinary fruit.

You can find the pop straws at craft stores or even online over at amazon.

INGREDIENTS
4 Kiwi Fruit
1 cup Melting Chocolate
20 Lollipop sticks

DIRECTIONS
Peel and slice Kiwi into thick (between 1/4″ and 1/2″) slices.
Insert stick in each slice and place on parchment or wax paper and freeze for several hours.
Heat Chocolate by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.
You will need to work with one pop at a time while they are completely frozen (no moisture). Moisture may cause your choclate to sieze up (clump).
Dip pop in chocolate and use spoon (if necessary) to coat completely. Gently shake off excess. Chocolate will set almost immediately.
Return to parchment and place in freezer to set up.
You can optionally drizzle with white chocolate by heating in microwave as described above, transferring to zipper bag, clipping corner and drizzling a small line back and forth across each pop.

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Chocolate Dipped Kiwi Pops

Serves: 20

 

Ingredients

• 4 Kiwi Fruit
• 1 cup Melting Chocolate
• 20 Lollipop sticks or Straws

Instructions

1. Peel and slice Kiwi into thick (between ¼" and ½") slices.
2. Insert stick in each slice and place on parchment or wax paper and freeze for several hours.
3. Heat Chocolate by microwaving for 30 seconds stirring and repeating until melted. Allow to cool for 2-3 minutes.
4. You will need to work with one pop at a time while they are completely frozen (no moisture). Moisture may cause your choclate to sieze up (clump).
5. Dip pop in chocolate and use spoon (if necessary) to coat completely. Gently shake off excess. Chocolate will set almost immediately.
6. Return to parchment and place in freezer to set up.
7. You can optionally drizzle with white chocolate by heating in microwave as described above, tranfering to zipper bag, clipping corner and drizzling a small line back and forth across each pop
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peach jello pie

Peach Jell-O and Yogurt Pie\

Ingredients
1 box Peach Jell-O
¼ cup Hot Water
12 oz Peach Yogurt
8 oz Cool Whip
Canned or Jarred Peaches
Graham Cracker Pie Crust
Instructions
Dissolve Jell-O in hot water in a large bowl.
Add yogurt and mix well.
Fold in Cool Whip and put into pie crust.
Garnish with peach slices.
Chill overnight.

BACON MAC AND CHEESE

Yummy! This homemade bacon mac and cheese is one of my favorite dinners! It is seriously full of flavor and quite easy to make considering it’s completely homemade. This is also really good to take to potluck and will surely impress your guests and kiddos. Enjoy….

Bacon Mac and Cheese

Ingredients:

• 4 cups dry pasta
• 4 strips bacon
• 1 cup diced onion
• 2 gloves garlic, minced
• 4 tablespoons butter
• ¼ cup flour
• 2 cups milk
• ½ cup heavy cream
• 2 teaspoons ground mustard
• 8oz cheddar cheese, grated
• 8oz gruyere cheese, grated
• Salt and Pepper to taste 

Topping:

• 1 cup cracker crumbs
• ½ cup cheddar cheese, grated
• 1 tablespoon butter, melted
• Reserved bacon pieces

Directions:

Bring a pot of water to a boil and salt generously.  Prepare the pasta according to the directions on the package.

In a large skillet, fry the bacon until crisp. Remove to a plate lined with a paper towel and set aside.  Reserve 2 tablespoons of the bacon grease and cook the onions on low until translucent.  Add the garlic and cook for 1 more minute.

In a large saucepan, melt the butter and whisk in the flour over medium heat.  Cook for a couple of minutes, stirring constantly.  Add in the milk and cream and ground mustard and stir until the mixture is very thick.  Reduce the heat to low and season with salt and pepper to taste.

Fold in the pasta until it is all covered with the cheese sauce.

Butter a large baking dish and pour the pasta into the dish.  Sprinkle the remaining ½ cup of cheese over the pasta. Top with the cracker crumbs, then drizzle with the melted butter.  Bake for 20-25 minutes until golden and bubbly.  Chop the reserved bacon and sprinkle over the top before serving.

BUTTERFINGER CUP SUNDAE CUPCAKES

So whether you make these cupcakes or just fill a bowl with new Butterfinger Cups I promise they will score big at your next party!

Here is the recipe I used to make these amazing Butterfinger Cup Sundae Cupcakes.

PRETZEL HOT DOGS

Pretzel Hot Dog

Have you been at the mall and smelled those awesome Pretzel Hot Dogs cooking and wanted one or gotten home from the mall and then wanted one? Well you are in luck because this Pretzel Hot Dog recipe will help you save money instead of buying them at the store and make you happy when you satisfy your cravings.

Pretzel Hot Dogs make a yummy snack or you can turn it into a fun meal. My toddler thought this were just the greatest thing ever. Of course if you would like to make them for a toddler make sure you cut the hot dog into quarters length wise and use less dough.

Pretzel Hot Dog Ingredients

• 2 cups milk
• 1 1/2 tablespoons (2 packets) active dry yeast
• 6 tablespoons brown sugar
• 4 tablespoons butter, melted
• 4 1/2 cups flour
• 2 teaspoons fine salt
• 1/3 cup baking soda
• 3 cups warm water
• Coarse salt
• 8 tablespoons butter, melted
• 12 hot dogs

Pretzel Hot Dog Directions

Warm up the milk in the microwave for just about one and a half minutes. It should be about 110º. If it’s too hot it will kill the yeast. You should be able to comfortably keep your finger in it. Stir in the yeast and one tablespoon of the brown sugar and let it sit for about 10 minutes. Add the butter and remaining sugar. Add the flour about 1 cup at a time and the add the fine salt. Kneed for about 10 minutes with a stand mixer or by hand. Put it in a greased bowl and cover with greased cling wrap. Let rise for 1 hour in a moist, warm place until doubled in size. Preheat the oven to 450º. Punch down dough. Combine the warm water and baking soda in a wide bowl. Divide the dough into 12 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long. Wrap one piece of dough around each hot dog. Press the ends of the dough together to hold in place. Then dip in the baking soda water. Place on a greased baking sheet and sprinkle with coarse salt. Bake for about 6-10 minutes or until browned. Dip each in the melted butter while hot.

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Gordon Ramsay’s Herb Crusted Rack of Lamb

Gordon Ramsay’s Herb Crusted Rack of Lamb 

Gordon Ramsay made this tasty looking rack of lamb on the first episode of the first season of The F Word. Like many of Gordon’s recipes, the primary herb ingredients are rosemary, thyme and garlic. This is sure to be a scrumptious meal for fans of Chef Ramsay’s cooking.

Ingredients for the Lamb:

• 2 large racks of Lamb cut in half with 3 bones per serving
• Salt
• Pepper
• Olive Oil

Ingredients for the Crust:

• 4 slices of stale bread made into crumbs.
• 7 Tbs. grated parmesan (roughly 1/2 a cup)
• Sprig parsley
• Sprig thyme
• Sprig coriander
• Sprig rosemary
• 2 tablespoons English mustard (or sub with dijon)
• splash of olive oil

Preparing the Lamb:

Pre-heat the oven to 400 degrees Fahrenheit. It should actually be 392 degrees, but don’t worry about getting that technical unless you have a digital oven.

Place lamb on cutting board fat side up. Lightly score the fat layer with a sharp knife. Next, generously sprinkle the lamb with salt and pepper. Mop up the excess seasoning with the rack of lamb, ensuring it’s thoroughly coated.

Heat some olive oil in an oven safe pan. Seal the lamb by holding each side in the oil long enough to develop color (careful not to burn your hands). Gordon Ramsay says, “it’s simple mathematics, no color, equals no taste”. Quite simple indeed! Make sure you brown that lamb.

Transfer the pan with the lamb into the oven and bake for 7-8 minutes. Prepare the crust while the lamb is cooking.

Preparing the Crust:

Place  all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t over do it with the olive oil, just a splash.

Pour the mixture into a deep dish (bowl or plate) and set aside.

Putting it All Together:

Remove the lamb from the oven and brush generously with mustard. Dip the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place it back into the oven for 3-4 minutes when you’re ready to serve.

Gordon serves the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting. I’ll gladly post the recipe for the side dishes if someone wants it. Just ask for it in a comment.

Let me know how this recipe turns out for you.

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2 Ingredient Strawberry Fudge

2 Ingredient Strawberry Fudge

Rating: 5

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Ingredients

• 1 16oz Strawberry Frosting
• 1 12 oz bag White Chocolate
• Heart shape decorations if you want to make fancy (optional)

Instructions

1. Line 9x9 pan with parchment paper
2. In a small bowl, microwave candy melts on medium at 30 second intervals. Stir and repeat until smooth! Add in frosting and stir until combined.
3. Pour mixture into prepared pan and spread smooth (you can add sprinkles on top if desired). Refrigerate until completely set. In this size pan, the fudge pieces are about 5/8" thick. If you want thicker, make a double batch.
4. Store in the fridge up to 10 days.

BAKED EGGS WITH HAM AND GRITS

2 cups of water

2 Tblspn.of polenta grits*

1 1/4 cup of shreddd Cheddar cheese

6 pieces of bacon, chopped

salt and pepper

1/4 Tspn. poultr seasoning

4 large eggs

*Quick-cooking grits like Quaker could also be used

Preheat the oven to 350F, and grease an 8 inch baking pan. Set aside. Using kitchen scissors cut bacon into strips, no wider than your index finger. In a medium pan, cook until crispy. In the meantime cook the grits with butter and water according to manufacturers directions. Mix 1 cup of cheese, and the bacon with a little bit of grease into the grits. Add salt and pepper to taste. Pour grits mixture into a greased 8 inch square pan. Make a spoon indent a corner and place one of the cracked eggs. Repeat this in all four corners. Sprinkle poultry seasoning a top each cracked egg. Place pan in the oven, carefully! You want to avoid jostling the eggs too much causing the white to spill over the grits. Bake for 15 minutes. Remove and sprinkle last 1/4 cup of cheese atop. Place back in oven until cheese melts, approximately 1-2 minutes. The yolk of the eggs will be runny.

Because the eggs are easily jostled, you can see from the photo that the white can run. Ideally, you want to keep all of the egg into the little bed you created within the grits. Also, it can be quite difficult getting each serving onto a plate because the yolks are runny. So be careful or you may end up with soupy slop on your plate! 

EASTER EGG MARSHMALLOW CAKE BITES

Once again I have another super delicious and fun Easter recipe for you! These Easter egg cake bites are filled with just that…CAKE and not just any cake, this cake is colored blue and pink for a really fun surprise. These are perfect for an Easter Party, Easter baskets, a cute snack or even a bake sale. Enjoy…these are sure to be a HUGE hit at any party.

Easter Egg Marshmallow Cake Bites

Ingredients:

1 package White cake mix

3 Eggs

1/3 cup Vegetable Oil

Food Coloring

1 cup Marshmallow Creme

14 oz White Melting Chips 45.jpg5 Easter Egg Marshmallow Cake Bites

Directions:

Prepare cake mix according to package directions except split in half and add different food cooing to each half. Bake as directed. 26.jpg6 Easter Egg Marshmallow Cake Bites

Cool completely on wire rack.

Crumble cake into large bowl.

Add marshmallow creme and mix until well blended.

Roll and shape into egg sized portions and refrigerate for 2 hours. 36.jpg6 Easter Egg Marshmallow Cake Bites

Melt white chocolate in microwave by heating for 30 seconds then stirring and repeating until candy is smooth and completely melted.

Dip cake bites using a fork to make sure they are completely coated.

Tap fork against edge of dish to help remove excess.

Place cake bites on wax paper and refrigerate to set.

Separate remaining white chocolate and tint using food colors.

Transfer to zippered sandwich bags and clip tip of corner to use for piping and drizzling on cake bites.

DEVILED EASTER EGGS

These deviled eggs couldn’t get more festive!

Here’s the recipe:

Ingredients:

12 eggs hard boiled, peeled and cooled

1/3 cup mayo

3 tbsp cream

1 tbsp sweet relish

food coloring for dyeing

Directions:

To dye the eggs, fill four small bowls with water and add 1 tsp vinegar, as if you were dying Easter eggs. Add desired food coloring to the water. For the red, we added 6 drops of red food coloring to achieve the pink. The blue, green and yellow we used about 15 drops. Soak the whites only for about 40 minutes. For lighter colors, soak less or use less food coloring.

Cut hard boiled eggs in half and remove yolk. Put the yolks in a bowl and mash with a fork until it’s crumbly. Add the mayo, cream and sweet relish. Mix well. (We use a hand mixer with a whisk or beater attachment – it makes the filling even creamier.) Fill the eggs with the mixture either by spooning it in or piping it in with a cake decorator or plastic baggie.

With eggs as cute (and tasty!) as these, your guests will forget all about that Easter egg hunt.

CAULIFLOWER MAC AND CHEESE

Who can ever get enough Macaroni & Cheese? This is the quintessential family-friendly meal. Our lives are busy now and it's sometimes difficult to have a quick meal or snack that satisfies and keeps you going! Instead of macaroni alone, add lots of cauliflower that is loaded with lots of vitamins and minerals. 

  

Indgrediants

 1 head cauliflower, trimmed and broken to bite-sized florets

1-1/4 cups elbow macaroni

Canola oil in a pump sprayer

2 cups low-fat (1%) milk

1 Tbsp. cornstarch

1 tsp. dry mustard powder

1 cup shredded mild Cheddar cheese

1 cup Alpine Lace® Deli Swiss Cheese cut into cubes

1/4 tsp. freshly ground black pepper

1/4 cup panko bread crumbs

Paprika for garnish

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook just until crisp-tender, about 5 minutes. Using a skimmer, transfer the cauliflower to a colander; leave water boiling. Drain well.  

Add the macaroni to the boiling water and cook according to the package directions until it is almost tender, about 7 minutes. Drain well.

Preheat oven to 350 degrees F. Spray individual ramekins or a 9 x 13 baking dish with oil.

Pour the milk into a medium saucepan. Sprinkle in the cornstarch and mustard and whisk to dissolve the cornstarch. Bring to a boil over medium heat, whisking often to avoid scorching; the sauce will thicken when it comes to a boil. Remove from heat, add the cheeses and pepper, and whisk until smooth.

Add the cauliflower and macaroni and mix well. Spread in the baking dish or divide evenly into ramekins. Sprinkle with panko and paprika.

Bake until the sauce is bubbling, about 20 minutes. Serve hot.

ENJOY

SUPREME CHICKEN PASTA

Turning a favorite pizza into a pasta bake is easy to do in minutes. Chicken, cheese, and pizza toppings is a favorite meal in our house. It's sure to become a favorite in yours.

Ingredients

16 ounces pasta, cooked al dente

2 cups grilled chicken, cubed

1/2 cup chopped onion

1/2 cup diced green pepper

1/2 cup diced mushrooms

1 teaspoon minced garlic

3 Tablespoons butter

3 Tablespoons flour

2 cups chicken stock

1 cup plain greek yogurt

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded mozzarella cheese

1 - 14.5 ounce can diced tomatoes

salt and pepper

oregano

Instructions

Place the onion, green pepper, mushrooms, garlic and butter in a skillet and saute for 2 minutes. Stir in the flour and cook for another 2-3 minutes. Whisk in the chicken stock. Stir until the broth thickens slightly.

Whisk in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted. Stir in the cooked pasta, chicken, and can of tomatoes. Season to taste with salt and pepper.

Spoon the pasta into a greased 9x13 baking dish. Top with the remaining cheese and sprinkle with oregano. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and browning. Serve hot. Makes 8 servings.

Notes

*This can also be made into a freezer meal. Place the skillet dinner into a glass freezer container and top with the remaining cheese and oregano. Freeze 2-3 months. Thaw overnight in the refrigerator. Bake according to directions.

Read more at http://insidebrucrewlife.com/2014/03/chicken-supreme-pasta-bake/#UtJDRAByMFJQ8FY3.99

TATOR TOT CASSEROLE

This yummy Tater Tot Casserole is one of our favorite freezer meals because it is so easy to mix up a double or triple batch of the meat mixture and layer with tater tots in disposable aluminum pans for freezing and simple reheating. If you freeze this meal for future use, make sure to label appropriately. If stored in an aluminum pan cover with plastic wrap and aluminum foil to seal properly and label well. This meal lasts for up to 4 months in the freezer. To heat, simply remove plastic wrap/foil/lid and place in oven at 350 degrees for 45 minutes to 1 hour.

Tater Tot Casserole

Ingredients:

1 Large Bag Tater Tots

1 Pound Ground Meat (we use turkey but you can use beef if you prefer)

2 Cups Shredded Cheddar

1 Can Cream of Mushroom Soup

1 Onion Chopped

1 Bell Pepper Chopped

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teasppon Paprika

1 Teaspoon Black Pepper

1 Teaspoon Salt (divided)

1 Tablespoon Olive Oil

Directions:

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil and cook onion and bell pepper for 5-6 minutes or until tender.

Add ground meat and cook until browned and no longer pink.

Mix in cream soup, garlic powder, onion powder, paprika, black pepper and half of salt cooking for an additional 2-3 minutes.

Remove from heat.

Pour meat mixture into bottom of 9×13 casserole dish. 237.jpg37 Tater Tot Casserole (Freezer Cooking Meal)

Sprinkle half of cheese on top of meat mixture.

Place tater tots in even layer over meat mixture. (Great for kids to help with)

Sprinkle the top with remaining salt and cover with remaining shredded cheese. 336.jpg36 Tater Tot Casserole (Freezer Cooking Meal)

Bake at 350 degrees for 35 minutes or until bubbling and cheese is melted.

PEANUTBUTTER CHOCOLATE CHEESE CAKE

RIES, TRUST ME! THIS IS A TRUE PEANUT BUTTER LOVER’S TREAT! LET’S GET STARTED!

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY. 

PEANUT BUTTER GANACHE: 

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

- See more at: http://hugsandcookiesxoxo.com/2012/11/peanut-butter-cheesecake-over-peanut.html#sthash.SR

BREAKFAST PIZZA

Let the rolls warm 15 minutes before using – this will make working the dough much easier.

*If using a pizza pan – be sure to place a lined cookie sheet under to catch drippings.

*I almost always double this recipe it is so good.

*If doubling, you can bake this in a casserole dish or a sheet-cake pan, but will need to bake a little longer.

*Feel free to add your favorite herbs, cheese, meats and vegetables.

*I often use cooked bacon, ham, sauteed onions, a little Gruyere Cheese.

get creative! 

Ingredients

1 pkg. Crescent Rolls

1 (16 oz) pkg. Jimmy Dean Sausage – (regular, hot or maple)

1 c. Shredded Hash Browns – thawed

1 c. Shredded Cheese – Mexican Blend or your favorite cheese.

5 eggs

¼ c. milk

½ t. salt

½ t. pepper

2 T. Parmesan – grated

Instructions

Preheat oven to 375 degrees.

Take the Crescent Rolls out of the fridge 15 minutes before making.

Spray pizza pan or a sheet cake pan.

Brown the sausage in a skillet and drain.

Spread the rolls on prepared pan.

You will have to press and work the dough a little to make sure it covers the pan…pinch the pieces together.

Spoon sausage over the crust.

Spread the potatoes over the meat.

Spread the cheese over the potatoes.

Combine eggs, milk, salt, pepper, parmesan together in a separate bowl.

Spoon the egg mixture evenly over the cheese.

(TO RECAP THE LAYERING: ROLLS, MEAT, POTATOES, CHEESE, EGG MIXTURE)

Bake at 375 degrees for 25-30 minutes.

ENJOY!!

BROCCOLI CHEESE AND RICE CASAROLE

Broccoli rice casseroles are one of those standard kid-friendly broccoli recipes. My version of the broccoli rice casserole is kicked up a notch, because it uses jarred salsa con queso sauce for a slightly spicy twist on the traditional broccoli cheese rice casserole.

Ingredients:

2 cups water

1 cup medium-grain rice

2 cups broccoli florets

1 cup salsa con queso (such as Eat Smart)

Preparation:

Bring water to boil in a medium saucepan.

Add rice. Turn heat down to medium low and let simmer until nearly all the water is absorbed, 12-15 minutes.

Meanwhile, place broccoli florets in a micro-cooker (compare prices) or a microwave-safe bowl with a microwave-safe cover. Heat the broccoli in the microwave for 1-2 minutes until tender, but not totally soft.

Remove broccoli from microwave. When the rice is almost done, pour the broccoli into the pot over the rice. Immediately put the lid back on, and let the broccoli continue cooking with the rice, 2-3 minutes.

Turn off heat. Pour the cheese sauce over broccoli and rice. Cover the broccoli rice casserole immediately.

Let the heat from the broccoli and rice warm the cheese sauce, about 3 minutes. Serve broccoli rice casserole