Monday, June 26, 2017
Four Cheese Egg Casserole 7 eggs 1 cup milk 2 teaspoons sugar 8 ounces monterey jack cheese, grated 8 ounces cheddar cheese, grated 3 ounces cream cheese, room temperature, cubed 16 ounces cottage cheese, small curd 6 tablespoons butter, room temperature 1⁄2 cup flour 1 teaspoon baking powder 1 tablespoon fresh basil, chopped Beat together the eggs, milk and sugar. Add the cheeses, butter and basil. Mix well then add the flour and baking powder. Pour into greased 9x13 baking dish. Bake in a 325 degree oven for approximately 50 minutes or until knife inserted in the center comes out clean
CHEDDAR BACON BURGERS 1 pound ground beef 1/2 cup shredded Cheddar cheese 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 cup real bacon bits 4 hamburger buns Preheat grill for high heat. In a large bowl, mix together the ground beef, Cheddar cheese, horseradish, salt, pepper, garlic powder, and bacon bits using your hands. Shape the mixture into 4 hamburger patties. Lightly oil the grill grate. Place hamburger patties on the grill, and cook for 5 minutes per side, or until well done. Serve on buns.
Company Chicken Casserole 4 boneless skinless chicken breasts 1 cup chicken broth 2 cloves garlic 2 wedges of onion 4 cups Pepperidge Farms Herb seasoned stuffing mix 1 cube butter (1/2 cup) 1 can Cream of Chicken soup 1 pint sour cream 8 oz frozen broccoli cuts – thawed (optional) Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min. Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup). Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend. Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan. Blend the soup, sour cream and reserved broth together with a wire whisk. Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken. Pour the soup mixture over the chicken, then top with the remaining stuffing mixture. Bake for 30 min at 350°. Serve
Cream Cheese Squares 2 (8 ounce) cans refrigerated crescent roll dough 2 (8 ounce) packages cream cheese 1 cup white sugar 1 teaspoon vanilla extract 1/2 cup margarine, melted 1/4 cup white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
The Easiest Fresh Peach Cobbler Ever! 1⁄2 cup unsalted butter, melted 1 cup flour 2 cups sugar 3 teaspoons baking powder 1 pinch salt 1 cup milk 4 cups peeled pitted thinly sliced fresh peaches 1 tablespoon lemon juice 3 -5 dashes cinnamon, to taste Preheat oven to 375* F. Pour melted butter in a 13x9x2 baking dish. In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well. Stir in milk, mixing until just combined. Pour batter over butter in pan but do not stir. In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly. Pour over batter mixture but do not stir. Sprinkle with cinnamon. Bake in preheated oven 40-45 minutes or until top is golden brown.
Berry Delight 1 sm. pkg. strawberry Jello 2 c. strawberries, diced 2 c. heavy whipping cream 1/2 c. sugar 2 tsp. vanilla fresh blueberries fresh mint Prepare strawberry Jello according to package instructions. Add diced strawberries and place in refrigerator for approximately 4 hours to set. Make Homemade Whipped Cream: In electric mixer, whip the cream until it forms medium peaks. Slowly add sugar and vanilla and whip until it forms stiff peaks. After Jello has set, top with Homemade Whipped Cream and smooth it out on top. Add a layer of fresh blueberries and top with a mint sprig for garnish.
Peaches and Cream Pie 1/2 teaspoon salt 1 teaspoon baking powder 1 (3 ounce) package non-instant vanilla pudding mix 3 tablespoons butter, softened 1 egg 1/2 cup milk 1 (29 ounce) can sliced peaches, drained and syrup reserved 1 (8 ounce) package cream cheese, softened 1/2 cup white sugar 1 tablespoon white sugar 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.