country breakfast casserole

12 oz bacon or sausage
4 c. hash browns, thawed
1 ½ c. shredded colby jack cheese
3 beaten eggs
1 c. milk
¼ t. pepper
salsa (optional)

preheat oven to 350-degrees. in skillet, cook sausage or bacon (crumble cooked bacon). in 8"x8" baking dish, layer potatoes, ½ the cheese, meat, and remaining cheese. in bowl, combine eggs, milk and pepper. pour over cheese. bake COVERED at 350-degrees for 50-55 minutes or until knife inserted comes out clean. serve with salsa. this dish can be prepared, covered, and chilled for up to 24 hrs before cooking.

this dish serves 4 hungry house guests. for more than 4 people, double all the ingredients except the meat (the flavor overpowers the dish), and bake it a little longer.

as seen here

Palaver Stew

Boma--Flavors of Africa
Disney's Animal Kingdom Lodge

One of the best things about Disney World, to me, is the dining...some great dining too! At the Animal Kingdom Lodge, I love Boma. On the dinner menu is this stew/soup...awesome! It's my daughter's favorite thing. On my December trip, one of the chefs gave me the recipe. So, here goes...I haven't made it yet, but when I do...I'll tell you how it turns out!
Yield: 20 servings
Ingredients:
1 cup Red Palm Oil
1/2 cup Prime Rib Seasoning (Lawry's Seasoning Salt)
2 cups All-purpose Flour
1 1/2 pounds Cubed Beef
4 pounds Cubed Chicken
4 cups Diced Red Onion
3 each Cubed Red Peppers
1 each Cubed Poblano Pepper
1/4 cup Chopped Garlic
2 cups Diced Tomatoes
1 pound Shrimp
To taste Red Pepper Flakes
2 tablespoons Curry Powder
2 cups Sliced Okra (1 pound)
2 cups Quartered mushrooms
1 gallon Chicken Stock
1 cup Coconut milk

Method of Preparation:

1. Toss together prime rib spice and flour. Coat beef and chicken with the flour mixture.

2. Utilizing a large heavy saute pan, heat palm oil until very hot and sear seasoned beef and chicken.

3. Add onion, garlic, poblano pepper, mushrooms, peppers, and okra. Use additional all-purpose flour to absorb any remaining palm oil and to create a roux.

4. Add chicken stock and bring to a simmer. Add curry powder and red pepper flakes. Flavor profile should be mildly hot and amount of seasoning will differ based on strength of poblano pepper. Add shrimp. Add diced tomatoes and coconut milk. Garnish with chopped flat leaf parsley at service time.

Note: A palaver in West Central Africa is a meeting or discussion.

Betty Crocker Sausage Cheese Balls

I get e-mails from Betty Crocker...this was in one today...looks so easy and yummy...maybe I should try this soon...

Sausage-Cheese Balls ( found here )

These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!

Prep Time: 20 min

Total Time: 45 min

Makes: About 8 1/2 dozen cheese balls

580 Ratings
146 Reviews

3	cups Original Bisquick® mix
1	pound bulk pork sausage
4	cups shredded Cheddar cheese (16 ounces)
1/2	cup grated Parmesan cheese
1/2	cup milk
1/2	teaspoon dried rosemary leaves, crushed
1 1/2	teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
	Barbecue sauce or chili sauce, if desired

1.	Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
2.	Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
3.	Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.
High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2 cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Do-Ahead Tip

Want to make these savory cheese balls ahead? Your options are many! You can: Cover and refrigerate unbaked balls up to 24 hours. Bake as directed. Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown. Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through. Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Success

It's true. You don't need to cook the sausage before using it when making this recipe.

Nutrition Information:

1 Cheese Ball: Calories 40 (Calories from Fat 25); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 5mg; Sodium 95mg; Total Carbohydrate 2g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 0% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 0
*Percent Daily Values are based on a 2,000 calorie diet.

© 2008 ®/^TM General Mills All Rights Reserved

Chex Muddy Buddies

Okay, the 3 of us love this stuff...I hadn't made it in many years...thinking it was about 10 years ago...seriously...I remember it tasting great but being messy to make...well, no more! This is soooo great--microwavable and put in a giant Ziploc bag! About a month or so ago, I made it with Darlene and my kids...soooo fun and loved by all! So, it's become our new obsession...

Chex® Muddy Buddies® found here

Another popular name for this favorite mix is "puppy food". Chow down; it's doggone good! Prep Time:15 min Start to Finish:15 min Makes:18 servings (1/2 cup each) 6173 ratings

Substitution

Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.

Special Touch

Need clever gift wrapping ideas for this 15-minute recipe? Check out Mix & Mingle with Chex® Party Mix.

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
High Altitude (3500-6500 ft): No change.

1 Serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 200mg; Total Carbohydrate 30g (Dietary Fiber 1g, Sugars 17g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

2008 © and ®/™ General Mills

corn casserole

my friend stephanie who i play bunco with (and also the previous owner of our house) shared this recipe with me. i've made it many times and it always comes out perfect. best of all, its super easy! :)

1 can kernel corn
1 can cream corn
1 stick of butter melted
1 box jiffy corn mix

preheat oven to 400-degrees

mix in a casserole dish (for this amount, i use a small round pyrex dish):
-cans of kernel and cream corn
-most of the melted butter (leave a little to pour on the topping)
-2/3 of the jiffy corn mix (leave the rest to pour on top as the topping)

for the topping: sprinkle the leftover corn mix and then pour the butter around it

bake with the lid on for about 50 minutes then open for about 10 until topping is brown

Jif Peanut Butter Brownie Cookies

Peanut Butter Brownie Cookies found here

Ingredients:

•	1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
•	1/4 cup butter or margarine, melted
•	4 ounces cream cheese, softened
•	1 large egg
•	1 cup powdered sugar
•	1 cup Jif® Creamy Peanut Butter
•	1/2 can Pillsbury® Chocolate Fudge Frosting

Directions:

1.	HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky).
2.	DROP dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.
3.	MIX powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.
4.	BAKE 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes.
5.	SPREAD thin layer of frosting over peanut butter portion of each cooled cookie.
	High Altitude (above 3500 ft.):
1.	FLATTEN cookies slightly before baking. Bake at 350° F for 11 to 15 minutes.

Yield: 24 cookies

swiss chicken

this is called SWISS CHICKEN because it's made the same way you make swiss steak, except with chicken. how much chicken you buy will depend on how many you need to feed.

chicken breasts
1 can italian style diced tomatoes
1 bell pepper, chopped
1/2 onion, chopped

preheat the oven at 350-degrees. lay the chicken breasts out in a metal baking pan covered with aluminum foil. cover the chicken with a can of italian style diced or crushed tomatoes -- use two cans and you'll have more sauce but one is still plenty. or if you have just plain canned tomatoes, use italian seasonings (such as basil and oregano) top with bell pepper and onion. bake at 350-degrees for about an hour. serve with baked potatoes, green beans or rice.

found here

Pillsbury Mini Crescent Dogs

Mini Crescent Dogs (from here)
	Mini sausages are all wrapped up in flaky crescents in an all-time favorite appetizer. Prep Time: 15 Min Total Time: 30 Min Makes: 48 snacks User Rating:
INGREDIENTS: 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls 48 cocktail-sized smoked link sausages or hot dogs (from 16-oz package) DIRECTIONS: 1. Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles. 2. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets. 3. Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm. High Altitude (3500-6500 ft) No change. NUTRITION INFORMATION: 1 Snack: Calories 60 (Calories from Fat 35); Total Fat 4g (Saturated Fat 1g); Cholesterol 5mg; Sodium 230mg; Total Carbohydrate 5g (Dietary Fiber 0g, Sugars 1g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1 Fat Carbohydrate Choices: 0 *Percent Daily Values are based on a 2,000 calorie diet.

Raspberry-Brie RITZ toppers

Found this on the back of the Snowflake RITZ crackers box...can't seem to get the picture from the website...

24 RITZ Snowflake Crackers
4 slices OSCAR MAYER Honey Ham, cut into 6 strips each
4 oz. Brie cheese, cut into 24 small pieces
2 Tbsp. raspberry preserves
2 Tbsp. Planters Pistachio Lovers Mix, chopped

HEAT broiler. Top crackers with ham, folding as needed to fit crackers; cover with cheese. Place on baking sheet.
BROIL, 4 inches from heat, 1 to 1 and a half min. or until cheese begins to melt.
TOP with preserves and nuts.
Makes 2 doz. or 12 servings,, two topped crackers each.

chocolate cake cookies

santa might like some of these...

1 box chocolate cake mix
2 eggs
1/2 c. olive oil
1 c. semi-sweet chocolate chips

mix all ingredients together.
bake at 350 for 8-9 minutes.

yield: about 3 dozen cookies.

Betty Crocker Snowman Cookies

I so want to make these on our Christmas cookie-making-Eve fun...

Sugar Cookie Snowmen

Sugar cookies with no rolling needed! Making balls of cookie dough to create snowmen is kid fun and friendly.

Prep Time: 1 hour 30 min

Total Time: 1 hour 30 min

Makes: 21 cookies

22 Ratings
1 Reviews

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
2	tablespoons Gold Medal® all-purpose flour
1/3	cup butter or margarine, softened
1	egg
21	pretzel sticks, broken in half
1	container (12 oz) Betty Crocker® Whipped fluffy white frosting
	Assorted candies

1.	Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
2.	Shape dough into 21 (1 1/4-inch) balls, 21 (1-inch) balls and 21 (3/4-inch) balls. For each snowman, place 3 balls in decreasing sizes with edges just touching on ungreased cookie sheet; flatten balls slightly. Place snowmen about 3 inches apart.
3.	Bake 7 to 9 minutes or until edges are light golden brown. Remove from oven; immediately insert pretzel sticks into sides of middle balls for arms. Cool 5 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
4.	Frost cookies and decorate with candies.
High Altitude (3500-6500 ft): No change.

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Special Touch

Sprinkle serving platter with powdered sugar to look like snow and invite kids for some friendly finger licking.

Nutrition Information:

1 Frosted Cookie (Undecorated): Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 2g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 1g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2008 ®/^TM General Mills All Rights Reserved

peanut butter popcorn

½ cup brown sugar
½ cup light corn syrup
½ cup creamy peanut butter
½ cup unpopped popcorn kernels

Pop corn in an air popper and place in a large bowl. In a medium saucepan, combine sugar and corn syrup over medium heat. Stir until bubbly and sugar is completely dissolved. Remove the pan from heat and stir in peanut butter until smooth. Evenly pour the mixture over the popcorn and combine well. Let cool for 2 minutes before serving (best eaten with fingers).

spicy party crackers

Steve's cousin made these yesterday for our Christmas get-together. I can't describe how good they are. ADDICTIVE. And they could NOT be easier. Everyone wanted the recipe.

1 box saltine crackers
1 1/3 cup canola oil (must use canola)
1 package dry Ranch dressing mix
2 tablespoon crushed red pepper

Empty saltine crackers in large plastic bowl with lid (or large zip-lock bag). In a small bowl, mix oil, ranch dressing and crushed red pepper till well blended. Pour over crackers. With lid on (or bag sealed), turn over several times to mix. Let crackers sit at least 24 hours. Turn often so the crackers absorb the oil and spices. Store in container.

cheesy potatoes

i got this recipe from my friend mary who originally got it from her grandmother years ago. gotta love old recipes from grandmothers -- they're the best! :)

one bag of ORE IDA southern style hash browns (thawed in refrigerator the day before)
a few tablespoons of stick butter (sliced thinly and placed on top)
1/2 a cup or so of milk
1 can of original ROTEL
VELVEETA cheese

stir potatoes, butter and milk together in baking dish and cook at 325 or 350 for about 30 minutes, or until heated through. in the meantime, follow the recipe for queso on the original rotel can. add queso to cooked potatoes and bake for another 30-45 minutes, or until bubbly and a little browned on the edges.

self frosting cupcakes

NUTELLA FROSTED CUPCAKES

• 10 tbsp(140 grams) butter, softened
• 3/4 cup white sugar
• 3 eggs
• 1/2 tsp vanilla
• 1 3/4 cups (200 grams) sifted ap flour
• 1/4 tsp salt
• 2 tsp baking powder
• nutella, approx. 1/3 cup

1. preheat oven to 325f. line 12 muffin tins with paper liners.
2. cream together butter and sugar until light, 2 minutes. add in eggs one at a time, until fully incorporated. don't worry if the batter doesn't look smooth. add vanilla. stir in flour, salt and baking powder until batter is uniform and no flour remains.
3. using an ice cream scoop, fill each muffin liner with batter. they should be 3/4 full, if you're not using a scoop. top each cake with 1 1/2 tsp nutella. swirl nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
4. bake for 20 minutes.
5. remove to a wire rack to cool completely.

makes 12.

as seen here

lime beer cocktail

1 (6-pack) light beer
1 can frozen limeade
1 lime, sliced in half

pour beer into a large pitcher. add still-frozen limeade and stir to combine (stirring with a metal utensil can reduce foam). allow foam to settle. squeeze half a lime into pitcher. finely slice the other lime half and place into pitcher, for garnish. pour into chilled glasses and serve cold.

as seen here

crock-pot cola chicken

chicken breasts, about 2 pounds
1 cup ketchup
1 onion, thinly sliced
1 can cola -- coke, pepsi, dr. pepper, etc.

wash and pat chicken dry. salt and pepper to taste. put chicken in crock pot with the onions on top. add cola and ketchup and cook on LOW 6 to 8 hours. enjoy!

Fried Cheese Ravioli with Tomato Pepper Relish and Artichoke Caper Dip

Here is one of the appetizers I'm going to make for my Bunco at my house Thursday night...I have not made it before, but it seems so easy! I'll let you know how it turns out...

It is a Semi-Homemade with Sandra Lee recipe...I love her show, but I haven't caught up watching the episodes on my DVR...

Prep Time: 10 min

Inactive Prep Time: hr min

Cook Time: 10 min

Level: Easy

Serves: 4 servings

For Ravioli:

Vegetable oil, for frying
1 (9-ounce) package 4 cheese ravioli

For Tomato Pepper Relish:

1 cup roasted red peppers, drained and finely chopped
1 diced Roma tomato
1 tablespoon brown sugar
1 teaspoon balsamic vinegar

For Artichoke Caper Dip:

1 (6-ounce) jar marinated artichoke hearts, drained and finely chopped
2 teaspoons capers
2 teaspoons mayonnaise
2 tablespoons sour cream
1 tablespoon grated Parmesan
1 teaspoon lemon juice

In a straight-sided skillet, heat 2-inches of oil, over medium-high heat. Oil is ready when the tip of a wooden skewer is inserted and the oil bubbles around it.

When oil is ready, carefully fry ravioli until golden brown, about 1 minute per side. Drain on a paper towel-lined plate.

For Tomato Pepper Relish:
In small bowl, combine red peppers and tomatoes. Stir in brown sugar and balsamic vinegar; set aside.

For Artichoke Caper Dip:
In small bowl, combine artichoke hearts, capers, mayonnaise, sour cream, parmesan cheese, and lemon juice; set aside.

Serve ravioli hot with Tomato Pepper Relish and Artichoke Caper Dip.

From here

candy cane cake

CAKE
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1/2 teaspoon red food color
1/2 teaspoon peppermint extract

WHITE ICING
1 cup powdered sugar
1 tablespoon milk or water
1/2 teaspoon vanilla, if desired

DECORATION
Crushed candy canes or crushed hard peppermint candies, if desired.

DIRECTIONS
1. Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan. Make cake batter as directed on box. Pour about 2 cups batter into pan. Into small bowl, pour about 3/4 cup batter; stir in food color and peppermint extract. Carefully pour pink batter over white batter in pan. Carefully pour remaining white batter over pink batter.
2. Bake as directed on box or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
3. In small bowl, mix icing ingredients. If necessary, stir in additional milk, 1 teaspoon at a time, until smooth and spreadable. Spread icing over cake. Sprinkle top with crushed candy. Store loosely covered.

Fluted tube cake pans can be a challenge to grease. Try this: Place a dab of shortening on the outside of a small plastic sandwich bag. Slip the bag on your hand and rub shortening on the inside of the pan. Repeat with more shortening until every nook and cranny is greased. Give the inside of the pan a good sprinkling with flour, shake excess from pan, and your baked cake will slip right out!

as seen here

pineapple delight

I begged my cousin for this recipe - it is so good! For best presentation, show off the layers in a glass trifle bowl.

I don't know what this is called, so I named it myself :)

• Yellow cake mix (prepare according to package directions and cool completely)
• Instant vanilla pudding mix (prepare according to package directions and chill in fridge until set)
• Cool Whip
• Pineapple chunks (or crushed if that's what you have on hand)

When cake is cooled and pudding is set up, crumble one layer of cake into a glass or trifle bowl. Follow with layers of pudding, Cool Whip and pineapple. Repeat layers. Finish with a layer of Cool Whip. Garnish with a sprinkling of chopped pecans, if desired. Refrigerate before serving.

pretzel and mustard baked chicken

* 3 lb skinless chicken parts (including bones)
* 2 cups pretzel nuggets
* 1/2 cup spicy brown mustard
* 2 tbsp skim milk
* 3/4 tsp kosher salt
* parchment paper

heat oven to 375°. pulse pretzels in a food processor until nuggets become coarse crumbs. whisk mustard, milk and salt in a bowl. line a large baking sheet with parchment paper. roll each piece of chicken in mustard mixture, rubbing off excess into a bowl. coat chicken with crumbs and place on baking sheet. bake until juices run clear when pierced with a fork, about 45 minutes to an hour. serve warm.

serves 4

430 calories per serving, 9.7 g fat (2.3 g saturated), 23.8 g carbs, 0.5 g fiber, 52 g protein

found here

caramel corn

did you know Cracker Jack was first unveiled at the very first Chicago World's Fair in 1893? the first prize was placed inside in 1912.

Classic Caramel Corn

• 3 quarts popped popcorn
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/2 cup (1 stick) butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract

Preheat oven to 250°F. Spread popcorn (popped kernels only) in a large shallow roasting pan and let stand in oven while preparing the caramel glaze. If you want to add peanuts, add them to the popcorn prior to coating with the caramel mixture.

In a saucepan, combine brown sugar, corn syrup, butter and salt. Stirring constantly, bring to a boil over medium heat.

Boil 5 minutes WITHOUT STIRRING. If you have a candy or deep-fry thermometer, remove from heat when the mixture reaches 245°F.

Stir in baking soda and vanilla.

Pour syrup mixture over warm popcorn and toss to coat well.

Bake for 60 minutes, stirring every 15 minutes. Remove from oven and cool, stirring frequently.

Break apart or form into balls if desired. Store in a tightly covered container.

Another variation to try: spicy caramel popcorn.

Duranie Three

Woo, hoo! We're all 3 running this blog now!