Cheesy Southwest Egg Bake

Cheesy Southwest Egg Bake 1 package (12 oz) bulk chorizo or spicy pork sausage 1/2 cup chopped onion 3/4 cup chopped bell pepper (any color) 10 eggs 1/4 cup whipping cream 2 cups shredded pepper Jack or Mexican cheese blend (8 oz) 1 teaspoon red pepper flakes 1 can (16.3 oz) Grands Flaky Layers refrigerated original biscuits 1 tablespoon vegetable oil Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

PECAN PIE MUFFINS

PECAN PIE MUFFINS 1 cup packed light brown sugar 1/2 cup all-purpose flour 1 cup chopped pecans 2/3 cup butter, softened 2 eggs, beaten 1 tsp vanilla Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini muffin cups. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter, vanilla and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Cool on wire racks when done.

Soft Sugar Cookies Recipe

Soft Sugar Cookies Recipe..Yummmy!! 2/3 c. shortening 1 c. sugar 2 eggs 1/3 c. milk 1 tsp. vanilla 3 c. flour 2 tsp. baking powder 1 tsp. salt Cream Cheese Frosting: 8 oz. cream cheese-softened 1/4 c. butter, softened 1 tsp. vanilla 1 lb powdered sugar Preheat oven to 350 degrees. Beat shortening and sugar together. Add eggs, milk and vanilla. In separate bowl, combine flour, baking powder and salt. Slowing add dry ingredients to wet ingredients. Mix together until you can form a large dough ball. On floured surface, roll out dough ball until about 1/2 to 3/4 inch thick. Use cookie cutters (or rim of a drinking glass) to cut cookie shapes out of dough. Place cookies on lightly sprayed cookie sheet. Bake about 10-12 minutes. Don't overcook or they will turn out hard. For frosting...beat together cream cheese, butter, and vanilla. Add powdered sugar to desired consistency. Spread over cooled cookies.

Roasted Brussels Sprouts and Cauliflower

Roasted Brussels Sprouts and Cauliflower 2 lbs of Brussels Sprouts ...cut in half or thirds if they are big 1 lb of cauliflower....sliced thinly 1 small onion sliced thinly 1/4 cup of olive oil 1 tsp black pepper 1/2 tsp sea salt 1 lb of bacon cooked and crumbled 1/2 cup of balsamic vinaigrette Heat your oven to 350 In a large bowl toss the brussels sprouts , cauliflower and onion with the olive oil, salt and pepper...put on a greased cookie sheet and Roast for 20-25 min. or until veggies are tender. Right before you serve it add crumbled bacon and drizzle with balsamic vinaigrette ...toss well.

Light and Lemony Fruit Salad

Light and Lemony Fruit Salad 1 (3 1/2 ounce) packages instant lemon pudding 1 (10 ounce) bottles maraschino cherries, halved,drained 1 (8 ounce) containers Cool Whip, thawed 1 (21 ounce) cans chunk pineapple, do not drain 1 (12 ounce) cans mandarin oranges, drained 2 cups mini marshmallows In serving bowl, dump can of undrained pineapple. Pour pudding mix over and mix into juices. Set aside for 5 minutes to slightly set. Meanwhile drain oranges and cherries, patting dry if necessary. Mix into pineapple mixture along with marshmallows. Gently fold in cool whip. Refrigerate at least 30 minutes.

Pecan Pie Bread Pudding without the crust

Pecan Pie Bread Pudding without the crust 1 (16 oz) loaf day old French bread 2 and ½ cup milk 1 cup half & half 4 eggs, lightly beaten 1 cup granulated sugar 1 Tablespoon vanilla ⅛ teaspoon salt ½ cup butter, softened 1 and ½ cup packed brown sugar 1 cup pecan, chopped Preheat oven to 350*. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 10 to 15 minutes In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand. Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full. Top with remaining pecan mixture. Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350* 45 to 55 minutes. Center will be slightly wiggly, but will set when cool. This recipe easily doubles for a 9x13 pan.

Ground Beef Burrito Casserole

Ground Beef Burrito Casserole 1 lb Lean Ground Beef 1 package Taco Seasoning Mix 10 ounce can Refried Beans 1 cup Bisquick 1/4 cup Water 1 cup Shredded, Mexican Cheese 1 cup Shredded, Mozzarella Cheese Top with Sour Cream (optional) Brown ground beef and drain, add taco seasoning according to package and let simmer. Mix Bisquick, water and refried beans in a small bowl. Place bean mixture into a greased 9×13 pan. Sprinkle taco meat on top, then add both cheeses. Bake for 30 minutes at 350 degrees.