French Toast Loaf

Yields 1 loaf

Ingredients

•12 thick slices day-old, white bread

•4 eggs

•2 sticks unsalted butter, cut into pats and chilled

•1 1/4 cup heavy cream

•1 cup brown sugar

•1 1/2 teaspoons cinnamon, divided

•1 teaspoon vanilla

•1/4 teaspoon nutmeg

•powdered sugar, garnish

Directions

1.Spray a 9x5-inch loaf pan with non-stick spray and set aside.

2.In a medium bowl, combine brown sugar with 1 teaspoon cinnamon and nutmeg. Mix well.

3.Cut bread slices into 1 1/2-inch strips and lay down a layer of bread strips inside loaf pan.

4.Sprinkle 1/3 of brown sugar mixture over the layer of bread, then add a layer of butter pats over the sugar, using 1/3 third of the butter.

5.Repeat with another 2 layers of bread, sugar and butter. Press down on bread with your hand to make sure it’s compacted.

6.In a large bowl, beat together the eggs, heavy cream, vanilla and remaining cinnamon.

7.Pour batter slowly over the loaf, making sure to allow time for the bread to absorb all the liquid. Pay attention to the corners of the pan.

8.Cover pan with plastic wrap and refrigerate overnight.

9.Preheat oven to 325º F, remove plastic wrap, cover pan with aluminum foil, and bake (on a rimmed baking sheet) for 1 hour.

10.Uncover and bake for another 20-25 minutes.

11.Remove from oven and let rest 10 minutes, then place serving plate face down on top of loaf pan and invert loaf.

12.Slice and serve, garnished with powdered sugar.

Original Recipe from 12tomatoes.com

Pumpkin Cheesecake Monkey Bread

Ingredients

1/2   cup granulated sugar   

2   tablespoons pumpkin pie spice   

4   cans (7.5 oz each) Pillsbury™ refrigerated buttermilk biscuits (sold in a 4-pack)   

1   cup packed brown sugar   

1/2   cup butter   

1/3   cup canned pumpkin (not pumpkin pie mix)   

1   package (3 oz) cream cheese   

Step 1

Heat oven to 350°F. Spray 6-cup fluted tube cake pan with cooking spray.

Step 2

In large food-storage plastic bag, mix granulated sugar and pumpkin pie spice.

Step 3

Separate each can of dough into 10 biscuits. Cut each biscuit into quarters, adding biscuit pieces to bag and shaking as you go. When pieces are coated, arrange in pan. (If you run out of mixture, remove dough pieces from bag and add 1 to 2 more tablespoons granulated sugar to bag.)

Step 4

In 1-quart saucepan, heat brown sugar, butter, pumpkin and cream cheese over medium heat, stirring occasionally, until butter is melted. Beat mixture with whisk until mostly smooth (there may be some tiny pieces of cream cheese, but that’s okay). Pour mixture over biscuit pieces in pan. Place pan on cookie sheet to catch any spills.

Step 5

Bake 30 to 35 minutes or until golden brown. Cool in pan 2 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 to 15 minutes before serving. Store in refrigerator.

This recipe requires plain canned pumpkin puree—not pumpkin pie mix which is a complete pie filling with spices added. Double check that you purchase the correct one (the pumpkin pie mix won’t yield the same results).

The cooling time is important—the pumpkin mixture gets very hot in the oven and you don’t want to burn your mouth.

Snow Ice cream

(For those of us down south, who seldom get snow we have to make do with shaved ice...)

 the original Recipe...

And then there is the Paula Deen Version - always richer

Ingredients
8 cups snow, or shaved ice
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract

Preparation
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.


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Then for those of you Who prefer to go the Healthy route...

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*** You can make any additions you like - my favorite is Mint extract and chocolate chips...

Whats Yours???

Easy Breakfast Casserole with Croissants

1 pkg croissant rolls

1 lb mild sausage

6 eggs, beaten

Refrigerated Hash Browns

2 cups shredded cheddar cheese

Preheat oven to 350.

Spray 9×13 baking dish with Pam.

Brown sausage in skillet.

Spread croissant dough in bottom of 9×13 dish.

 Add sausage and hashbrowns, then pour eggs over all.

Generously top with cheese. Bake at 350 for 30-40 minutes.

B&G Casserole

This makes for an awesome easy breakfast for the gang...

Ingredients

 1 pound sausage

 1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )

 1 cup cheddar cheese, shredded

 6 eggs

 1/2 cup milk

 to taste salt

 to taste black pepper

 1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and cut into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

Sausage Squares

 

Sausage and bread and cream cheese: what’s not to love?

Two cans of crescent rolls,

one-8 oz. package of cream cheese, and

two pounds of breakfast sausage. 

 

That’s it.

Preheat the oven to 350 degrees.

Spray a 9×13 pan with cooking spray and roll out one can of the crescent rolls into the bottom.

Next, throw the sausage into a pan to brown.When the sausage is brown, drain it, and return it to the pan.  Add the cream cheese. Let it get all melty good, the stir it around until it’s well incorporated. Then, spread the sausage/cream cheese mixture onto the uncooked crescents in the pan. Layer the other can of crescents on the top. Bake them for 25 minutes or until the crescents are golden brown.  Cool and cut into squares.

If the way to a man’s heart is through his stomach, then this is the express-way.

These are good for a snack or for breakfast with a side of scrambled eggs and fried potatoes.  Or for supper. Or lunch. Or a snack. Wait. Did I say that?

Mini Shepard's Pie

 

1    box Pillsbury™ refrigerated pie crusts, softened as directed on box    

1 1/2    cups Green Giant™ Steamers™ frozen mixed vegetables    

1    tablespoon butter    

1/2    medium yellow onion, chopped    

1/2    lb lean (at least 80%) ground beef    

1/3    cup beef broth    

1/4    teaspoon salt    

1/8    teaspoon pepper    

1    bag (24 oz) refrigerated mashed potatoes, heated as directed on bag (about 3 cups)  

 

 

Directions

 

1.  Heat oven to 400°F. 

2.  Unroll pie crusts. Roll each crust to 12 inches in diameter. Using 4-inch round cutter, cut 6 rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Bake 7 to 10 minutes or until lightly browned. Remove from oven. Reduce heat to 350°F.

3.  In small microwavable bowl, microwave frozen vegetables and 2 teaspoons water tightly covered with plastic wrap on High 3 minutes; set aside.

4.  In 8-inch nonstick skillet, heat butter over medium heat until melted and hot. Add onion to skillet; cook, stirring frequently, until onions are translucent, 3 to 5 minutes. Add beef to skillet; cook 5 to 7 minutes longer, stirring to break up any large pieces; drain. Add broth, salt and pepper. Cook 3 to 5 minutes longer or until mixture is hot and liquid is absorbed. Stir in vegetables. 

5.  Fill each muffin cup with 1/4 cup beef mixture. Top each pie with about 1/4 cup of the warm mashed potatoes. Bake at 350°F 25 to 30 minutes or until crusts are golden brown and mashed potatoes are lightly browned. Let stand 10 minutes in pan before serving. Run knife around outside of each pie to loosen before removing.

Cheesy Crab Cups

Cheesy Crab Cups are the open-faced version of crab rangoon. These creamy little Cups are great for sophisticated seafood lovers and snack aficionados alike. Make 'em for your next party.

What You'll Need:

• 4 ounces cream cheese, softened
• 1/4 cup shredded Cheddar cheese
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon seafood seasoning
• 1/2 teaspoon garlic powder
• 1 scallion (green onion), thinly sliced
• 1/4 pound imitation crabmeat, flaked
• 1 (2.1-ounce) box mini phyllo shells (15 per box)

 

What To Do:

1. Preheat oven to 350 degrees F.
    
2. In a medium bowl, beat cream cheese, Cheddar cheese, mayonnaise, lemon juice, seafood seasoning, and garlic powder just until combined.
    
3. Gently beat in scallion and crabmeat just until evenly mixed. Spoon 1 tablespoon crab mixture into each phyllo shell and place on baking sheets.
    
4. Bake 15 minutes, or until heated through and shells are golden.

Cheesecake Surprise Pops

Recipe by Paula Deen

 

Ingredients

• 1 (18 oz) frozen cheesecake, thawed
• 1 1/2 cups mini semisweet chocolate chips
• raspberries, if desired
• bamboo skewers

 

Preparation

With a bamboo stick, skewer one piece of candy. Scoop out 1 heaping tablespoon from the cheesecake. Use your hands to mold the cheesecake into a ball around the candy of your choice on the skewer. Repeat with remaining candy and cheesecake. Skewer with raspberries, if desired. Roll in chips or candy of choice and place in the freezer to mold.

 

 

Pizza Rolls! - SUPER EASY

 - Biscuits, Cheese, and Toppings.... Fillings?... you know what I mean 

 

Flatten a biscuit out and stack your toppings (I used pepperoni and cheese) on top. Gather up the edges of the biscuit. Line up the rolls in a greased pan. Brush with beaten egg. Sprinkle with Parmesan, Italian seasoning and garlic powder. Bake at 425°F for 18-20 minutes - then dip in the Pizza Sauce !!!

***Other options for this recipe :

try using thawed, but still cold, dinner rolls, rolled out, or possibly try jumbo crescent rolls and roll meat and cheese inside or fold over and seal.

add a little chopped onion or peppers

try browned and drained Italian sausage in place of or in addition to pepperoni, or maybe a little ham and drained pineapple tidbits.


THE POSSIBILITIES ARE ALMOST ENDLESS!!!!!

Banana Split Dessert

 

 

 Ingredients

 

 2 cups graham cracker crumbs

 1 1/4 Cups Sugar Divided

 1/3 Cup Butter, Melted

 2 pkgs. (8 oz.cream cheese, room temperature

 1 Can (20 oz.) crushed Pineapple, drained

 1 cup strawberries, sliced thin

 4 ripe bananas

 2 cups cold Milk

 1 Large box Vanilla Pudding

 2 cups heavy whipping cream

 2 tsp. pure vanilla extract

 1/4 cup powdered sugar

 1 cup chopped peanuts or nuts of you choice

 

 In a medium sized bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9 x 13 inch pan. Set aside.

 

 Beat together remaining sugar and cream cheese until well mixed. Carefully spread over cookie crust. Top with pineapple. Slice bananas and layer over pineapple. Add sliced strawberries over bananas.

 

 In another bowl mix together cold milk and vanilla pudding and set aside. In a large bowl, beat together whipping cream, vanilla and powdered sugar until soft peaks form. Remove 1 cup of whipped cream and mix into pudding. Layer pudding over bananas. Spread remaining whipped cream over pudding and sprinkle with nuts. Chill for 5 hours before serving. Don't forget the cherry!

**drizzle with a little Hot Fudge before serving if you wish!!

Enjoy~~

 

 

Easy Breakfast Casserole using Stuffing

 

 

Ingredients

 2 cups dry chicken stove top stuffing mix ( from the canister)

 2 cups milk

 1 1/2 cups cubed ham ( or use Bob Evans Sausage, cooked, drained well, and crumbled)

 6 eggs, beaten

 1 cup cheddar cheese, shredded

 1/2 teaspoon salt

 Directions

 Preheat oven to 350 degrees Fahrenheit.

 Lightly grease a 9 x 12 baking dish.

 Mix all the ingredients together.

 Pour into prepared baking dish.

 Bake for about 45 to 50 minutes or until set.

Cinnamon Roll Cake

 A family favorite  This is sooo easy and tastes Yummy!!

 

 Cake:

 3 c. flour

 1/4 tsp. salt

 1 c. sugar

 4 tsp. baking powder

 1 1/2 c. milk

 2 eggs

 2 tsp. vanilla

 1/2 c. butter, melted

 

 Topping:

 1 c. butter, softened

 1 c. brown sugar

 2 Tbsp. flour

 1 Tbsp. cinnamon

 

 Directions:

 Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

 

 Glaze:

 2 c. powdered sugar

 enough milk to make a runny glaze about 6 or 7 tablespoons

 1 tsp. vanilla

 

 While warm drizzle the glaze over the cake.

 

Spicy Mac & Cheese Bites!!

 

 These are AWESOME

 

 Ingredients->

 1 box package macaroni and cheese dinner

 2 tablespoons butter

 3/4 cup pimento cheese spread

 2 - 3 tablespoons diced green chilies (I use the canned ones)

 2 cups shredded cheddar cheese

 2 cups Italian seasoned bread crumbs

 1/2 teaspoon black pepper

 1/2 teaspoon paprika

 1/2 teaspoon chili powder

 1/4 teaspoon salt

 1 pinch cayenne pepper, or to taste

 4 eggs

 3 tablespoons milk

 4 cups vegetable oil for frying, or as needed

 

 Directions->

 Cook macaroni noodles until cooked through but still firm to the bite. Drain. Stir in the 2 tablespoons butter and the cheese packet from the package.

 While the macaroni is still hot, stir in the Cheddar cheese, pimento cheese spread, and green chilies. Stir until melted. Place the macaroni and cheese mixture in a container and refrigerate until firm, about 4 hours.

 

 Line a baking sheet with parchment paper. Remove the macaroni mixture from the refrigerator, and, using a cookie scoop, scoop into balls. Place mac balls on the prepared baking sheet and freeze for at least 2 hours.

 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

 Whisk the bread crumbs with the paprika, chili powder, black pepper, and cayenne in a shallow dish; set aside. Beat the eggs with the 3 tablespoons milk in a small bowl. Remove the mac balls from the freezer, coat in the egg wash, and then dredge in breading.

 

 Fry the mac balls in small batches until golden brown, 3 to 5 minutes. Drain briefly on a paper towel-lined plate; serve hot.

 Makes roughly 24 mac balls!

 

Pork Lo Mein

(makes 4-6 servings)

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon five-spice powder
• 1lb boneless country-style pork ribs, trimmed of fat and gristle and sliced crosswise into 1/8" pieces
• 1/2 cup low-sodium chicken broth
• 1 teaspoon cornstarch
• 2 cloves garlic, minced
• 2 teaspoons fresh grated ginger
• 4 1/2 teaspoons vegetable oil
• 4 tablespoons Chinese rice cooking wine (or dry sherry as a replacement)
• 1/2lb shiitake mushrooms, stems trimmed, and caps cut in halves or thirds
• 2 bunches scallions, whites thinly sliced and greens cut into 1" pieces
• 1 red bell pepper, seeded, de-veined, and chopped roughly
• 1/2 yellow onion, chopped
• 1 cup fresh bean sprouts
• 1 small head Napa or Chinese cabbage, halved, cored, and sliced crosswise into 1/2" strips
• 12oz Chinese egg noodles or 8oz dried linguine
• 1/2 tablespoon Asian chile garlic sauce (or Sriracha sauce, both optional)

Directions

1. Bring 4 quarts water to boil in a Dutch oven over high heat.
2. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and five-spice powder in a medium bowl. Place 3 tablespoons of the mixture in a large, zipper-lock bag, and add the pork. Press out as much air as possible, seal the bag, and marinate at least 15 minutes in the fridge or up to 1 hour.
3. Whisk the broth and cornstarch into the remaining soy sauce mixture in the medium bowl. In a separate small bowl, mix together garlic and ginger with 1/2 teaspoon vegetable oil. Set aside.
4. Heat 1 teaspoon vegetable oil in a 12" skillet over high heat until just smoking. Add half the pork in a single layer, breaking up any clumps with a wooden spoon. cook, without stirring, for 1 minute. continue to cook, stirring occasionally, until browned (about 2 to 3 minutes). Add 2 tablespoons of the Chinese cooking wine or sherry to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated (30 to 60 seconds). Transfer the pork to a medium bowl and repeat with the remaining pork, 1 teaspoon oil, and remaining 2 tablespoons wine. Wipe the skillet clean with paper towels.
5. Return the skillet to high heat, add 1 teaspoon vegetable oil, and heat until just smoking. Add the mushrooms, peppers, and onion and cook until the mushrooms are a light golden brown (4 to 6 minutes). Add scallions and continue to cook, stirring occasionally, until the scallions are wilted (2 to 3 minutes longer). Transfer the vegetables to the bowl with the pork.
6. Add the remaining teaspoon vegetable oil, cabbage, and bean sprouts to the skillet and cook, stirring occasionally, until the cabbage is spotty and brown (3 to 5 minutes).
7. Meanwhile, stir the noodles into the boiling water and cook, stirring occasionally, until the noodles are tender (3 to 4 minutes for fresh Chinese noodles, or 10 minutes for dried linguine). You want the noodles to finish cooking right when the stir fry is finished.
8. Clear the center of the skillet and add the garlic-ginger mixture and gook, mashing the mixture with a wooden spoon until fragrant (about 30 seconds). Stir the garlic mixture into the cabbage, then return the pork-vegetable mixture and the chicken broth-soy mixture to the skillet. Simmer until thickened and the ingredients are well incorporated (1 to 2 minutes). remove the skillet from the heat.
9. Drain the noodles, then add back to the Dutch oven and stir in the cooked stir-fry mixture and garlic-chili sauce or Sriracha and toss the noodles until the sauce evenly coats them. Serve immediately.
10. Enjoy!

Easy Mexican Casserole

 INGREDIENTS:

 1 pound lean ground beef

 1 can Ranch Style beans

 1 10-12 ounce bag tortilla chips, crushed

 1 can Ro-tel tomatoes

 1 small onion, chopped

 2 cups shredded cheddar cheese, divided

 1 package taco seasoning

 1 can cream of chicken soup

 1/2 cup water

 sour cream and salsa for serving

 INSTRUCTIONS:

 Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

 Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

 Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Sausage Muffins!

 

 

1 cup of Bisquick,

1 lb cooked sausage,

4 eggs beaten, &

1 cup of shredded Cheddar cheese

 

Mix together bisquick, sausage, and eggs, and half the cheese.

Divide evenly into prepared muffin tin. Top with remaining cheese. 

Bake at. 350 degrees 20 minutes.

 

YUM! Great for a cold night! Also great for make ahead breakfasts!

 

Fresh Peach Cobbler

 

 

 Ingredients:

 

 3 cups peaches, peeled, pitted and sliced

 1 1/2 cups sugar, divided

 1 cup flour

 1 teaspoon baking powder

 1/4 teaspoon salt

 1/2 cup margarine

 1/2 teaspoon vanilla

 1/2 cup milk

 1/2 cup water

 

 Directions:

 

 1 Grease a 9 x 13-inch pan and line with peaches.

 2 Combine 1/2 cup sugar, flour, baking powder, salt, margarine, vanilla and milk.

 3 Stir till smooth.

 4 Pour over peaches.

 5 Combine 1 cup sugar and water.

 6 Pour over batter.

 7 Bake 1 hour at 350°F.

 8 Serve warm or room temperature.

Pumpkin Cheesecake Bliss

 

 

 1 cup all purpose flour

 1/2 cup packed golden brown sugar

 5 tbsp. butter.. softened

 1/2 cup finely chopped pecans or walnuts (optional)

 1 (8 oz.) pkg. softened cream cheese

 3/4 cup sugar

 1/2 cup solid pack pumpkin

 2 eggs, lightly beaten

 1 1/2 tsp ground cinnamon

 1 tsp ground allspice

 1 tsp vanilla extract

 Combine flour and brown sugar in medium bowl. Cut in butter to make a crumb mixture. Stir in nuts if using. Set aside 3/4 cup mixture for topping. Press remaining mixture into bottom of 8 x 8 x 1 1/2 inch pan. Bake in preheated 350 degree oven for 15 minutes. Cool slightly and while cooling, combine cream cheese, sugar, pumpkin, eggs, cinnamon, allspice, and vanilla in large mixer bowl. Blend until smooth. Pour over baked crust. Sprinkle with reserved topping. Bake an additional 30-35 minutes. Cool and then cut into 12 bars and enjoy!

 

Pineapple Cream Cheese Cobbler

Pineapples and cream cheese, yes!!!!

1 stick (1/2 cup) butter

 1 egg, lightly beaten

 1 cup milk

 1 cup of all Purpose flour

 1 cup sugar

 2 Teaspoons baking powder

 1/2 teaspoon salt

 2 cans (20 oz cans) Pineapple chunks (drained)

 8 oz cream cheese, cut into small pieces.

Preheat oven 350 degrees.

 melt butter and pour into 9 x 13 inch glass baking dish.

 in a small bowl mix together the egg,milk,flour,sugar,baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the Pineapple chunks,arranging in a single layer as much as possible. Drop cream cheese pieces over pineapple chunks. Place in preheated oven and bake for 45 minutes or until top is golden brown and edges are bubbling. ( crust rises up and around the fruit, but fruit will still pop a little out of top)

 ~Enjoy!!~

Peanut Butter Cheese Fudge

Recipe and photo by Paula Deen

Ingredients

• 1/2 lb sliced easy-melt cheese
• 1 cup butter
• 1 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 cup nuts, chopped
• 2 (16 oz) boxes confectioner's sugar

Preparation

Lightly spray the bottom of a 9 by 2-inch square pan with nonstick cooking spray. In a saucepan over medium heat, melt cheese and butter together, then add peanut butter and stir until smooth. Remove from heat and add vanilla and nuts.

Empty confectioner's sugar into a large bowl and pour cheese mixture over sugar. Stir until completely mixed. Candy will be very stiff.

Using your hands, remove candy from the bowl and press evenly and firmly into the pan. Because of the amount of butter in this recipe, pat top of candy with a paper towel to remove excess oil. Place the pan in refrigerator until candy is firm.

To serve, cut into squares.