10 ozs. frozen shredded hash browns
9-10 eggs
salt and pepper to taste
8 oz. (2 cups) shredded Cheddar cheese
1/2 pint whipping cream or half&half
1/4 cup chopped onion
1/4 cup green bell pepper
1 to 1 1/2 pounds sausage, ham or bacon
Spray bottom and sides of 9x13x2 inch baking dish with vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hash browns and break yolks. (Do not scramble.) Sprinkle with salt and pepper, then half the cheese. Pour cream over layers in pans. Sprinkle with onion, green pepper, meat and remaining cheese. Cover; refrigerate overnight. Heat oven to 350 degrees F. Bake about 40 minutes.
From the kitchen of Rochelle Barrett
Sunday, July 19, 2009
Caramel Rolls
15-18 frozen dinner rolls (unbaked dough)
3 5/8 ounce pkg. butterscotch pudding mix (not instant)
1/2 cup packed brown sugar
1/2 cup margarine, melted (or butter)
Distribute rolls in a single layer in greased 12-cup fluted tube pan. Sprinke dry pudding mix over rolls. In small bowl, combine brown sugar and margarine; pour over pudding mix. Place in cold oven and let rise overnight. Heat oven to 350 degrees F. Bake 20-25 minutes. (Rolls will be slightly dark brown on top when centers are thoroughly baked.) Remove from oven. Invert pan onto serving plate. Serve warm. 1 coffee cake.
Recipe from the kitchen of Rochelle Barrett
3 5/8 ounce pkg. butterscotch pudding mix (not instant)
1/2 cup packed brown sugar
1/2 cup margarine, melted (or butter)
Distribute rolls in a single layer in greased 12-cup fluted tube pan. Sprinke dry pudding mix over rolls. In small bowl, combine brown sugar and margarine; pour over pudding mix. Place in cold oven and let rise overnight. Heat oven to 350 degrees F. Bake 20-25 minutes. (Rolls will be slightly dark brown on top when centers are thoroughly baked.) Remove from oven. Invert pan onto serving plate. Serve warm. 1 coffee cake.
Recipe from the kitchen of Rochelle Barrett
Monday, July 13, 2009
Habanero Dip
1/2 jar habanero/pineapple sauce (salsa) (can be found in the Archer Farms section of sauces in the condiment aisle at Target. Can also be found at Byerly's)
11 oz cream cheese-soft
1 cup (or more to your liking) of Mexican shredded cheese
1/4-1/2 of red onion-chopped
Add salsa to the cream cheese. Mix well. Add cheese and onion. Mix. Chill before serving. Serve with Chichen and a Bisquit crackers. Party favorite!!
11 oz cream cheese-soft
1 cup (or more to your liking) of Mexican shredded cheese
1/4-1/2 of red onion-chopped
Add salsa to the cream cheese. Mix well. Add cheese and onion. Mix. Chill before serving. Serve with Chichen and a Bisquit crackers. Party favorite!!
Friday, April 17, 2009
Egg and Cheese Bake
Egg and Cheese Bake
6 eggs
1 c. milk
1/2 c. flour
1 tsp. baking powder
1 c. cottage cheese
1/8 tsp. seasoned salt
1 cube butter, cut in sm. pieces
1 lb. Jack cheese, cubed
1 (3 oz.) pkg. cream cheese, cut up
Seasoned pepper
Parsley & green onions for garnish
13 x 9 inch glass baking dish
Preheat oven to 350 degrees.
1. In large mixing bowl beat eggs and milk. Continue to beat in flour, baking powder, cottage cheese and salt until well blended.
2. Evenly dot or distribute butter, cheese and cream cheese over bottom of baking dish.
3. Pour eggs and milk mixture over butter and cheese. Sprinkle lightly with seasoned pepper.
4. Bake at 350 degrees for 1 hour or until mixture is set and is somewhat brown on top. Serve warm and garnish if desired with chopped parsley and green onions. Serves 6-8.
From the kitchen of Heather Alvey
6 eggs
1 c. milk
1/2 c. flour
1 tsp. baking powder
1 c. cottage cheese
1/8 tsp. seasoned salt
1 cube butter, cut in sm. pieces
1 lb. Jack cheese, cubed
1 (3 oz.) pkg. cream cheese, cut up
Seasoned pepper
Parsley & green onions for garnish
13 x 9 inch glass baking dish
Preheat oven to 350 degrees.
1. In large mixing bowl beat eggs and milk. Continue to beat in flour, baking powder, cottage cheese and salt until well blended.
2. Evenly dot or distribute butter, cheese and cream cheese over bottom of baking dish.
3. Pour eggs and milk mixture over butter and cheese. Sprinkle lightly with seasoned pepper.
4. Bake at 350 degrees for 1 hour or until mixture is set and is somewhat brown on top. Serve warm and garnish if desired with chopped parsley and green onions. Serves 6-8.
From the kitchen of Heather Alvey
Crepes
We tried making the crepe batter and chilling for a couple hours and just mixing it and cooking it right away and both ways were fine.
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
2 ½ T Sugar
1 tsp. vanilla
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Filling
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped (chill beaters and glass or metal bowl in fridge for a couple hours before whipping cream, you can also add 5T of sugar to the heavy cream before whipping to make it sweet)
Directions: Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
Serve crepes with slice strawberries, bananas or your favorite fruit! We also pureed a container of frozen strawberries to pour on top.
From the kitchen of Amber Schumacher and Kaci Brim
Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
2 ½ T Sugar
1 tsp. vanilla
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Filling
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped (chill beaters and glass or metal bowl in fridge for a couple hours before whipping cream, you can also add 5T of sugar to the heavy cream before whipping to make it sweet)
Directions: Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
Serve crepes with slice strawberries, bananas or your favorite fruit! We also pureed a container of frozen strawberries to pour on top.
From the kitchen of Amber Schumacher and Kaci Brim
Sunday, January 25, 2009
Havarti Sweet Bread
recipe from Nikki Johnson
1 tube Pillsbury Cresant Roll
1 block Havarti cheese
1/2 cup brown sugar
honey
On a baking sheet, lay 1/2 of the roll of cresant roll down to form a rectangle. Pinch together the seams. Lay the block of havarti on top, sprinkle brown sugar on top of cheese (generously), and drizzle honey over the brown sugar. Lay the other half of the cresant roll over the block of cheese. Pinch together the two layers of cresant roll. Bake at 350 degrees for 30 min. After 10 minutes of baking, put honey on top of the layer of cresant roll. Continue baking. Serve with triscut crackers or Town House Bistro multigrain crackers. Best when served HOT!
1 tube Pillsbury Cresant Roll
1 block Havarti cheese
1/2 cup brown sugar
honey
On a baking sheet, lay 1/2 of the roll of cresant roll down to form a rectangle. Pinch together the seams. Lay the block of havarti on top, sprinkle brown sugar on top of cheese (generously), and drizzle honey over the brown sugar. Lay the other half of the cresant roll over the block of cheese. Pinch together the two layers of cresant roll. Bake at 350 degrees for 30 min. After 10 minutes of baking, put honey on top of the layer of cresant roll. Continue baking. Serve with triscut crackers or Town House Bistro multigrain crackers. Best when served HOT!
Hormal Spiral Honey Ham
recipe from Elly DahlerBuy a Hormel Spiral Honey Ham and follow the directions!
Yum!
Wild Rice Soup (chicken and mushroom)
recipe from Andrea Rau1 1/2 to 2 cups cooked wild rice (helps to soak overnight)
Cubed chicken breasts (boneless, skinless) cook until brown
add sliced carrots and celery
2 small cans mushrooms
Combine all above with:
2 cans cream of mushroom soup
1 can cream of celery soup
2 cans chicken broth
pinch of paisley flakes
1 Tbsp. chicken bouillion powder
in a 5 quart crock pot
Cook on low 2-3 hours
Hawaiian Cherry Delight
recipe from Laura Vogel1 can cherry pie filling
1 large can of crushed pineapple with juice
1/2 cup butter, softened
1 box of yellow cake mix
Mix pie filling and pineapple (with juice) in a bowl. Spread in greased 9x13 in. pan.
Mix softened butter with dry yellow cake mix with a pastry blender.
Distribute (so it is crumbly) cake and butter mix over the top of pie filling/pineapple mix.\
Bake at 350 degrees for 35-40 minutes.
Serve with Cool Whip on top!
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