This is a great recipe when you plan on feeding a lot of people! Just be sure to allow yourself enough time in the morning to let the casserole sit for 30 minutes before baking and then bake for about an hour!
1 lb Sausage or Turkey Sausage Cooked and Drained
9 Eggs
3 Cups Milk
1 1/2 tsp. Ground Mustard
1 tsp. Salt
1/2 tsp. Pepper
2 pkgs (20 oz. each) Refrigerated or Frozen Hash Browns
2 Cups Shredded Cheddar Cheese
1/2 Cup Diced Sweet Red Pepper
1/3 - 1/2 Cup Thinly sliced Green Onions
2 Cups Salsa or Picante Sauce (Optional)
In a large bowl, combine eggs, milk, mustard, salt, and pepper. Add the hashbrowns, sausage, cheese, pepper, and onions. Mix Well. Pour into a greased 13 x 9 x 2 in (deep) baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa/picante sauce if desired.
Thursday, February 10, 2011
Wednesday, January 28, 2009
Spiced Sweet Roasted Red Pepper Hummus
INGREDIENTS
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers (or 2 roasted bell peppers)
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 2 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.
(Original recipe calls for 1/4 tsp. cayenne, and 1 clove garlic, but I like mt hummus a bit more spicy. If you don't, reduce the pepper by that amount. I also roasted my own red peppers (Place 2 red peppers on broiling pan and broil on all sides until black. Place in cold water until cool and then peel off skin and remove seeds/core).You can also buy a bag of garbanzo beans (In the dried beans section) and cook according to pkg directions. You should have enough beans to create 3-4 batches of hummus!
Serve w/ pita bread, pita chips, cucumbers, fresh bell peppers, or whatever else you can think of!
• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers (or 2 roasted bell peppers)
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 2 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley
1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.
(Original recipe calls for 1/4 tsp. cayenne, and 1 clove garlic, but I like mt hummus a bit more spicy. If you don't, reduce the pepper by that amount. I also roasted my own red peppers (Place 2 red peppers on broiling pan and broil on all sides until black. Place in cold water until cool and then peel off skin and remove seeds/core).You can also buy a bag of garbanzo beans (In the dried beans section) and cook according to pkg directions. You should have enough beans to create 3-4 batches of hummus!
Serve w/ pita bread, pita chips, cucumbers, fresh bell peppers, or whatever else you can think of!
Saturday, April 5, 2008
Indoor S'mores
This recipe was submitted at allrecipes.com by Anabanana. A friend made this dessert and brought it over one night and it was a huge hit with the kids!
INGREDIENTS
4 cups honey graham cereal
3 tablespoons margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocolate chips
DIRECTIONS
Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.
INGREDIENTS
4 cups honey graham cereal
3 tablespoons margarine
6 cups miniature marshmallows
1/4 cup light corn syrup
1 1/2 cups milk chocolate chips
DIRECTIONS
Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.
Tuesday, November 20, 2007
Candied Yams
2 large cans of sweet potatoes
Around 2/3 cup of juice from sweet potatoes
Brown sugar - around 1/2 cup to taste
Marshmallows
Margarine - 1 stick or so
Arrange sweet potatoes single layer in casserole dish. Mix juice and brown sugar until taste is very sweet. Add melted margarine. Pour mixture over sweet potatoes. Pour marshmallows on top. Microwave until marshmallows first begin to melt. Put in oven (around 350 - 400 degrees) until marshmallows brown.
Around 2/3 cup of juice from sweet potatoes
Brown sugar - around 1/2 cup to taste
Marshmallows
Margarine - 1 stick or so
Arrange sweet potatoes single layer in casserole dish. Mix juice and brown sugar until taste is very sweet. Add melted margarine. Pour mixture over sweet potatoes. Pour marshmallows on top. Microwave until marshmallows first begin to melt. Put in oven (around 350 - 400 degrees) until marshmallows brown.
Turkey Stuffing
Giblets
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Onion (1 small)
Butter ( 1 1/2 - 2 sticks)
Stuffing mix
Celery (desired amount)
Boil turkey giblets for one hour. Cut mall pieces of meat off bone. Saute chopped onion and celery in 1/2 - 1 stick of butter. Add the rest of the butter to onion and celery mixture. Add some broth (1 - 1 1/2 cups fromm the cooked giblets) to onions and celery. Pour over stuffing mix until moistened but not saturated. Add more broth if needed to moisten. Pack lightly into turkey (both ends)
Broccoli Casserole
Ingredients:
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
2 pkgs frozen broccoli
2 cans Cream of Chicken Soup
1/4 C. Miracle Whip
Lemon Juice (enough to taste)
Seasoned salt (to taste)
American Cheese Slices
1-2 cups of Pepperidge Farm Seasoned Stuffing (the kind in the blue bag) w/ plenty of melted butter mixed in.
Cook frozen broccoli, make sure it's all chopped up. Mix soup, miracle whip, lemon juice and seasoned salt together. Pour over cooked broccoli in casserole dish. Spear fork in broccoli gently so mixture will combine. Place sliced cheese on top of broccoli. Top with buttered Stuffing. Bake 30 - 40 minutes at 350 degrees or until top is browned.
Thursday, November 15, 2007
Skillet Pizza Casserole
1 1/2 lbs lean ground beef
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
2 Cups Marinara auce
1 1/2 Cups Shredded Mozzerella Cheese
1 (10 oz.) pkg refrigerated pizza dough
1 TBS. grated Parmesan Cheese
Preheat Oven to 425
Cook ground beef in a Large ovenproof or cast iron skillet until brown and crumbly. Drain well and return beef to skillet.
Add marninara sauce to beef, mix well.
Sprinkle with mozzerella cheese.
Unroll pizza dough over top of beef mixture and mozzerella; trim with scissors to fit just inside skillet edges.
Discard excess dough.
Sprinkle top of dough with Parmesan.
Bake Casserole in skillet until crust is browned, about 15 minutes.
Let stand for about 5 minutes.
Cut into wedges and serve.
My friend Sarah L. gave me this recipe years ago!
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