COUNTRY BREAKFAST PIE
1 lb. sausage, any flavor
1 (9") baked pie shell
1 1/2 c. Swiss cheese, grated
1/4 c. red or green pepper, chopped
2 tsp. onion, chopped
4 eggs, lightly beaten
1 c. light cream
Cook sausage until done. Crumble, then drain. Prepare pie crust. Mix cheese and sausage. Sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and add to egg mixture. Pour in shell. Bake at 375 degrees for 40 - 45 minutes. Cool on rack 10 minutes
Saturday, April 7, 2012
Mozzarella Bread Loaf
Mozzarella Bread Loaf
1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup black olives
1-1/2 tsp. oregano
Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately
1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup black olives
1-1/2 tsp. oregano
Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately
EASIEST EVER CINNAMON BREAD RECIPE
EASIEST EVER CINNAMON BREAD RECIPE
1 loaf frozen Rhodes bread dough
1/4 c. brown sugar
2 tsp. cinnamon
Icing (below)
Thaw frozen bread about 2 hours. Roll on floured surface until as thin as possible (approximately 18x9 inches). Mix brown sugar and cinnamon and sprinkle
over bread dough. Form small end, roll jelly-roll style. Place in greased 9x5 loaf pan, split side up. Cover and let rise about 2-3 hours. Bake at 350
degrees until brown, 15-20 minutes. Remove from pan. Cool 15 minutes. Drizzle icing over top. Serve with butter.
ICING:
2/3 c. powdered sugar
2 tsp. water (approx.)
2 drops vanilla extract
Mix all ingredients adding water a little at a time until desired consistency. Enjoy
1 loaf frozen Rhodes bread dough
1/4 c. brown sugar
2 tsp. cinnamon
Icing (below)
Thaw frozen bread about 2 hours. Roll on floured surface until as thin as possible (approximately 18x9 inches). Mix brown sugar and cinnamon and sprinkle
over bread dough. Form small end, roll jelly-roll style. Place in greased 9x5 loaf pan, split side up. Cover and let rise about 2-3 hours. Bake at 350
degrees until brown, 15-20 minutes. Remove from pan. Cool 15 minutes. Drizzle icing over top. Serve with butter.
ICING:
2/3 c. powdered sugar
2 tsp. water (approx.)
2 drops vanilla extract
Mix all ingredients adding water a little at a time until desired consistency. Enjoy
Friday, April 6, 2012
CEREAL SURPRISE COOKIES
CEREAL SURPRISE COOKIES
1 (6 oz.) pkg. butterscotch chips or semi-sweet chocolate chips
1/2 c. peanut butter
1 1/2 c. toasted oats cereal
1/2 c. flaked coconut
2 c. mini marshmallows
1 c. M & M's
Heat butterscotch or chocolate chips and butter in saucepan. Stir constantly until melted. Remove from heat and stir in cereal and coconut. Then stir in marshmallows and M & M's. Drop teaspoonfuls onto wax paper. Let stand for one hour. Makes 3 dozen cookies.
1 (6 oz.) pkg. butterscotch chips or semi-sweet chocolate chips
1/2 c. peanut butter
1 1/2 c. toasted oats cereal
1/2 c. flaked coconut
2 c. mini marshmallows
1 c. M & M's
Heat butterscotch or chocolate chips and butter in saucepan. Stir constantly until melted. Remove from heat and stir in cereal and coconut. Then stir in marshmallows and M & M's. Drop teaspoonfuls onto wax paper. Let stand for one hour. Makes 3 dozen cookies.
Cheesy Croissant Roll Ups
Cheesy Croissant Roll Ups
32 Servings
1 can refrigerated crescent rolls
4 oz cream cheese, softened
1/2 cup salsa
2 Tbs grated cheddar cheese
Preheat oven to 375. On a cutting board, unroll the crescent rolls and
form two long rectangles (4 rolls per rectangle), pinching seams
together. In a small bowl, mix together the softened cream cheese and
the salsa. Evenly distribute the cream cheese mixture between the two
dough rectangles. Starting with the long side of the dough, roll each
rectangle into a log. Slice each log into 16 equal pieces. Place
pinwheels cut side down on a cookie sheet. Top each pinwheel with a
small pinch of grated cheese. Bake for 12-14 minutes or until golden
brown.
32 Servings
1 can refrigerated crescent rolls
4 oz cream cheese, softened
1/2 cup salsa
2 Tbs grated cheddar cheese
Preheat oven to 375. On a cutting board, unroll the crescent rolls and
form two long rectangles (4 rolls per rectangle), pinching seams
together. In a small bowl, mix together the softened cream cheese and
the salsa. Evenly distribute the cream cheese mixture between the two
dough rectangles. Starting with the long side of the dough, roll each
rectangle into a log. Slice each log into 16 equal pieces. Place
pinwheels cut side down on a cookie sheet. Top each pinwheel with a
small pinch of grated cheese. Bake for 12-14 minutes or until golden
brown.
Pina Colada Salad
Pina Colada Salad
3/4 cup crushed pineapple, drained
2 tablespoons lemon juice
1/3 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
2 cups chilled cooked rice (not Minute Rice)
1/2 cup shredded coconut
Combine pineapple, lemon juice, sugar and salt.
Fold mixture into whipped cream.
Fold in chilled rice, then shredded coconut. Chill.
Serve in dessert dishes or halved fresh pineapple.
Makes 6 servings.
3/4 cup crushed pineapple, drained
2 tablespoons lemon juice
1/3 cup granulated sugar
1/8 teaspoon salt
1 cup heavy cream, whipped
2 cups chilled cooked rice (not Minute Rice)
1/2 cup shredded coconut
Combine pineapple, lemon juice, sugar and salt.
Fold mixture into whipped cream.
Fold in chilled rice, then shredded coconut. Chill.
Serve in dessert dishes or halved fresh pineapple.
Makes 6 servings.
Im back
Im back,Monday I big oak tree from my front yard fall on my house,just got power and internet back,,,so happy to be back
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