California Breakfast Casserole

I just love all-in-one breakfasts...don't you? A complete breakfast (and then some!) in one easy to eat little square. I've always like breakfast casseroles, but it's rare that I get a chance to make them. During the week I'm usually alone for breakfast (Jesse prefers a yogurt and breakfast bar before heading off to school each morning), and on the weekends, Heath and Jesse get up so early that they eat way before I do.

When I picked this recipe, I totally planned on making it Saturday morning...didn't quite work out that way. On Thursday I made a slow cooker recipe that I just knew I wasn't gonna like. I figured I'd just run down to Burger King and grab a Whopper Jr, but then this popped into my head. I cut the recipe in half, prepared it in an 8x8 baking dish, and made it for dinner that night. It was really good! Heath and Jesse ate the slow cooker meal, but later that night I caught Heath nibbling on some of the leftovers of this. Even he liked it! (he's not a big avocado fan)

I'd love to make this again, but since there's no way in hell I'm getting my butt out of bed at 6:30am on a Saturday or Sunday to eat breakfast with my husband and son, I think it's safe to say we won't be seeing this again any time soon. Seriously...6:30am. On the weekend. Not. Gonna. Happen. Not unless the house is on fire.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'California Breakfast Casserole'

Source: Favorite Family Recipes

Ingredients

12 pre-cooked (frozen) breakfast sausage patties, thawed
2-3 sliced tomatoes
2-3 sliced avocados
12 eggs
1 cup milk
1 package frozen hash browns, thawed
1 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
extra cheddar cheese for topping

Directions

1. Heat oven to 350. Layer the bottom of a greased 9×13 pan with sausage topped with tomatoes and avocado.

2. In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.

3. Bake for 45-60 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream.

***PRINT RECIPE***

Stuffin' Egg Muffins

When I told my Mom I was making these, and listed off the ingredients, she was thoroughly disgusted. I have no idea why. I love Stove Top Stuffing, I love baked eggs, and cheese and bacon are all good...what's not to like? She just wasn't seeing it.

The directions say to bake these for 20 minutes. Being what I consider to be a 'baked egg expert', I KNEW that was too long a cooking time. I lowered it and baked mine for 16 minutes. Why I did that, I have no clue. I wanted a runny yolk, which meant baking for 10-11 minutes. I knew that baking it for longer than 11 minutes would result in a completely cooked yolk, but I went ahead and did it anyway. Sure enough, the yolks were totally cooked.

It actually worked out though. While I was making this for breakfast, I was simultaneously making two other recipes. Dinner, which happened to be a very prep-heavy slow cooker meal, and a dessert dish, Mint Brownie Grasshopper Pie in a Jar (which I shared earlier this week). It was nice to have a breakfast that I could just pick up and eat as I worked. No messy runny yolks to worry about.

It was good! I really liked it! And it's definitely a breakfast that's out of the ordinary. This is a great way to use any leftover stuffing that you may have from dinner the night before, or a recipe for the day after Thanksgiving, when you're almost definitely gonna have leftovers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Stuffin' Egg Muffin'

Source: Kraft Recipes

Ingredients

1 package of chicken stuffing mix (6 oz)

12 eggs (or however many you want to make)

3 tablespoons of real bacon bits

1/2 cup shredded Colby & Monterey Jack Cheeses

Directions

1. Heat oven to 400.

2. Prepare stuffing as directed on package, omitting the stand time. Press 1/4 cup stuffing onto bottom and up side of each of 12 muffin cups (or however many you need) sprayed with cooking spray, forming 1/4-inch rim around top of cup.

3. Add 1 egg to each cup. Top with bacon and cheese.

4. Bake 15-17 min. or until yolks are set. Let stand 5 min. before serving.

***PRINT RECIPE***

Artichoke Bruschetta

Remember when I said I was looking for appetizers to make as my lunch? Well, this is one of those recipes. I've always like bruschetta, but it's rare that I eat it. And artichokes are something that I pretty much never eat. In fact, it had been so long since I'd eaten them, that I couldn't remember if I even liked them or not (I don't count spinach artichoke dip since there's other things mixed into that).

Turns out, I really like them! This was a super easy dish to throw together and something that I'll definitely add to my list of 'Approved Appetizers for Company'. The only thing I think I'd do differently is maybe broil the bread by itself first, to crisp it up a bit. My bread was fresh and super soft, so the 3-4 minutes it was in the broiler with the mixture on top wasn't enough to toast it, so the center was still soft.

While you my not be interested in making this as a lunch for yourself, I absolutely recommend trying it as an appetizer or snack if you're having a few friends over. It was easy and tasty...my kinda recipe :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Artichoke Bruschetta'

Source: Taste of Home

Ingredients

1 jar marinated artichoke hearts, drained and chopped (6-1/2 ounces)

1/2 cup grated Romano cheese

1 plum tomato, seeded and chopped

1/3 cup finely chopped red onion

1/3 cup fresh baby spinach, finely chopped

5 tablespoons mayonnaise

1 garlic clove, minced

1 loaf French baguette bread

Directions

1. In a large bowl, combine the first seven ingredients. Cut baguette into 1/2 inch thick slices slices; top with artichoke mixture.

  

2. Place on ungreased baking sheet. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.

***PRINT RECIPE***

Berry Cheesecake Parfaits

Well folks, it may only be March, but summer is here in the south! The temps have reached the 80's consistently for the past couple weeks now, and this coming week is looking pretty sweet as well. Today is the exception with it only reaching about 72, but we're headed right back to the 80's tomorrow!

This is my favorite time of year in the south...March, April, and May. It's nice and warm, but not yet the unbearable heat and humidity that June, July, and August bring. Sure, the allergies are absolutely kicking my ass this year, but it's beautiful out! If I load up on enough Allegra I can actually enjoy it out there! So, what better snack to celebrate the arrival of spring/summer than a tasty cheesecake parfait with fresh fruit? These were out-standing!!

I made these this past weekend, so Heath was and Jesse were both around to enjoy them as well. We all loved them. That cream cheese/pudding/cool whip mixture is so delicious, and goes great with the fresh strawberries and blueberries. Really, you could put any type of fruit in there, banana slices, raspberries, blackberries...whatever your favorites are.

Ok guys, hope you're having a good start to your week! I think I'm gonna head on down to Lowe's and pick up some flowers. This yard of mine definitely needs a little color!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 'Berry Cheesecake Parfaits'

Source: Kraft Recipes

Ingredients

1 package of cream cheese (8 oz)

1 1/2 cups cold milk

1 package Vanilla pudding (3.4 oz)

1 1/2 cups thawed cool whip, divided

24 vanilla wafers, coarsely chopped

1 1/2 cups mixed blueberries and strawberries

Directions

1. Beat cream cheese in medium bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 cup COOL WHIP.

2. Layer half each of the wafers, berries and pudding mixture in 8 parfait glasses. Repeat layers.

3. Top with remaining COOL WHIP.    

**To make it a little easier and less messy, I put the pudding mixture into a large plastic bag, snipped off a corner, and piped it into the cups**

***PRINT RECIPE***

Mint Brownie Grasshopper Pie in a Jar

If heaven were a dessert, THIS is what it would look like. This was SOOOO good. Just look at it! How could any normal human being see something like that and turn it down? Well, the two boys I live with did just that. They both happen to despise mint. Oh well, their loss. It just meant more for me!

I actually got three things out of this one delicious dessert. Not only was the finished product amazing, but I had half a pan of mint brownies left over, so that was nice. Plus I got those adorable little mason jars...how cute are they?! Ashley, the woman over at Kitchen Meets Girl, who thought this tasty little treat up, is a hero in my book.

Even though Heath and Jesse turned their noses up at it, I absolutely loved it. And my sister was just green with envy when I told her I made it. I even sent her this pictures early just to torture her a little. I'm sure this will be one of the first things she requests when we move back up to CT, and I will happily oblige :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Mint Brownie Grasshopper Pie in a Jar'

Source: Kitchen Meets Girl

Ingredients

1 box fudge brownie mix, plus ingredients on box

1/4 to 1/2 cup Andes Mints, chopped

1 container Cool-Whip

7 ounce jar marshmallow fluff

1 teaspoon peppermint extract

green food coloring

wide-mouthed canning jars, 1/2 pint size

Directions

1. Prepare brownies as instructed on package in a 9 x 13 baking dish, mixing in Andes mints.

2. After brownies have cooled completely, remove from pan and crumble into a large bowl (I only crumbled half the pan since I only made two jars. The rest of the brownies I ate on their own). Press the crumbled brownie mixture inside of your canning jars, along the bottom. Place in freezer for approximately 15 minutes.

3. In the meantime, mix together your marshmallow fluff, cool-whip and peppermint extract. Add green food color until desired shade is reached (I needed about 15-20 drops).

4. Spread filling mixture inside jars and freeze, approximately two hours.

5. Just before serving, top with whipped cream, chocolate syrup, and chopped Andes mints.

Makes approximately 6 jars.

***PRINT RECIPE***

Panko Zucchini and Fried Egg Stacker

I was really excited about trying this, however once I started it, I realized immediately that mine wasn't going to look anything like the photo from the blog I got this from. I don't know where they get their giant super-sized zucchini from, but the one's at my Publix are not nearly that big.

Once I sliced the zucchini, I realized there was no way I was going to be able to make individual stackers, the slices were just too small. I fried them up following the recipe, but instead of having one big zucchini slice on the bottom I placed four small ones. I topped them with two slices of tomatoes and mozzarella instead of one since I was working with a larger area. Then topped with both eggs. Basically, I just combined two small stackers to make one large one. Worked out well!

This is an excellent recipe for a weekend brunch, or a late breakfast. Even though I like it, I pretty much never have zucchini, so I especially like recipes that use foods I don't normally buy. Oh, and panko crumbs? My new favorite breading :)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Panko Zucchini and Fried Egg Stacker'

Source: Adapted from BS in the Kitchen

Ingredients

1/2 cup panko bread crumbs
salt and pepper
1/4 cup Parmesan cheese
1/4 cup flour
5 eggs
1 tomato
fresh chives
8 slices of zucchini
mozzarella ball
vegetable oil

Directions

1. Set oven to broil. Get three shallow dishes. In the first one goes the flour, the second goes one beaten egg, and in the third mix together the panko, Parmesan, salt and pepper (to taste). Heat oil in a large skillet over medium heat.

2. Slice zucchini into 1/2 in thick slices. Dip 8 slices first into flour, then into the egg, then cover completely in panko.

3. Place panko covered zucchini slices into the pan, sliding them around until the bottoms get a good coating of oil. Cook until both sides are golden brown (2-3 minutes per side).

4. Meanwhile, cut tomato and mozzarella ball into four slices. Lightly salt each slice of tomato and top with mozzarella. Place on a foil lined baking sheet and broil until cheese starts to soften, but not melt completely (about 2 minutes). Remove and set aside.

5. Once zucchini slices are browned on both sides, transfer to a plate and cover with foil to keep warm. Prepare your 4 eggs however desired (poached, sunny-side up, over easy).

6. Place 4 zucchini slices on a plate, forming a square. Top with 2 slices of the tomatoes and mozzarella and 2 of the eggs. Sprinkle with fresh chives, salt and pepper.

***PRINT RECIPE***

Irish Cream Chocolate Mousse

Sooooo, I'm thinking I need to make more desserts. As you probably already know, I hate baking. I can do it, I just don't like to. Plus I'm not really a desserts kinda gal. A yummy snack to me is bowl of Mac n Cheese or ham and cheese on a mini Hawaiian slider roll. Not really cookies or cake.

Little by little though I've been adding some pretty delicious looking desserts to my Pinterest Dessert board (that's what I'm using now as a sort of 'need-to-make' recipe list...it's actually pretty handy!). I usually cut in half most recipes so I don't have a huge batch of stuff that either needs to get eaten or thrown away, so that helps too.

This though...if all desserts were this easy to make then my fridge would be a wonderland of delicious sugary concoctions! This was so good, and crazy simple!  While the picture above does look yummy, what you can't see is the 4 year old little boy standing behind me tapping me on the shoulder saying...'Are you done yet? Can we eat them? Can you take pictures of just one? Do you really need both of them...how many pictures do you need, Mama?!"

I swear I never took a set of pictures faster :) We loved them (Jesse ate his whole cup!), and I definitely recommend trying them. OH! One more thing...I didn't get the Bailey's Cream Liqueur cause I didn't think Publix would have it, so I bought and used Bailey's Original Irish Cream Creamer. It can be found in the dairy section next to all the other coffee creamers.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Irish Cream Chocolate Mousse'

Source: Kraft Recipes

Ingredients

1 package instant chocolate pudding

1-1/4 cups cold milk

1/4 cup Irish cream liqueur (or coffee creamer)

2 cups thawed cool whip, divided

1/2 cup fresh raspberries

Directions

1. With a whisk, beat pudding mix, milk and liqueur in medium bowl 2 minutes. Stir in 1-1/2 cups cool whip. 

2. Spoon into dessert dishes. Refrigerate 20 minutes.

3. Top with remaining cool whip and berries.

***PRINT RECIPE***

Chicken Salad Panini

I was never a big panini fan. My Mom and sister both love them, and my Mom bought some fancy-schmancy panini maker and just raved about it every time she used it (which was daily). I finally decided to shut her up and buy one for myself. She totally sucks cause I absolutely love it

When I first got it, I too was making panini's 5 days a week (my favorite for the longest time was Raspberry Ham Panini), but I really started to despise cleaning the machine, so I backed off for awhile. Last week I found myself craving a panini though, so I whipped out the machine and looked up some new recipes.

This Kraft chicken salad recipe ended up winning out. I have a chicken salad recipe that I usually stick to, but the inclusion of ranch dressing in this sounded really good (and it was). It's also super easy and can be made with things that I already had on hand, so that was also a plus ;)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Chicken Salad Panini'

Source: Kraft Recipes

Ingredients

2 1/2 cups chopped cooked chicken breast

1/4 cup mayonnaise

2 Tablespoons bacon bits

1 green onion, thinly sliced

2 Tablespoons ranch dressing

8 slices bread

1 tomato, cut into 8 thin slices

4 slices of cheese

Directions

1.  Mix chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

2. Cook in preheated grill pan or panini maker sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

***PRINT RECIPE***

Turkey and Gravy Open Faced Sandwiches

Here's another recipe brought to you by Pinterest! I actually saw this less than a week ago, but it shot right up to the top of my to-be-made list. I love open faced sandwiches, and this one had me at 'gravy'. Bread and turkey smothered in a creamy white gravy? Yeah...I needed this.

Now, while this is by no means a difficult recipe, it can be a little time consuming. Even though I made this for dinner for myself (Heath and Jesse were having a slow cooker meal that I didn't care for), it's not something I'd serve for dinner. I don't know, something about it. It just doesn't seem enough of a meal for dinner, but it definitely makes a hearty lunch! Something to serve on a weekend if you had little or no breakfast.

I really, really liked this. I don't know how often I'll be making it since it does take some time for the sauce to thicken up and I'm usually pretty lazy in the afternoons, but I will make it again. Especially if I happen to have someone over for lunch. I can think of quite a few friends of mine who would love having this put in front of them ;)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Turkey and Gravy Open Faced Sandwiches'

Source: Full Fork Ahead

Ingredients

5 slices of bacon

1 small onion, chopped

2 tablespoons all-purpose flour

1 1/4 cups milk

1 1/4 cups low-sodium chicken broth

1 1/4 cups grated muenster or Monterrey jack cheese

Kosher salt and freshly ground pepper

4 thick slices white bread

Dijon mustard, for spreading

1 tomato, sliced

3 cups shredded or sliced roast turkey or rotisserie chicken

1/4 cup chopped fresh parsley

Directions

1. Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet.

Make the gravy:

2. Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute.

3. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.

4. Arrange the bread on a parchment or foil-lined baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato.

5. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese.

6. Broil until golden, about 2 minutes. Use a pancake spatula to carefully transfer to plates.

Crumble the bacon over the sandwiches; sprinkle with the parsley. Enjoy!

***PRINT RECIPE***

Bacon Guacamole Grilled Cheese Sandwich

Well, since guacamole is my new favorite thing, I just had to try this after seeing it floating around on Pinterest for weeks. Wonderful. Just wonderful. Healthy? Ehhhh...not so much, but tasty!

If you have your own guacamole recipe you can make that, or if you follow the link to where I got this from (Closet Cooking), then you can pull up his recipe for guacamole. You all KNOW I didn't make my own ;) I picked up a box of Wholly Guacamole...

...at the grocery store. Why this brand? Well, partly because my Mom has tried this before and raved about it, but mainly because it was the only prepared guacamole I saw. When I opened this I was pleasantly surprised to see that this came in 3 individual pouches (yes, I realize it says that on the box, but I didn't read the box, I just threw it in the cart, thrilled that I didn't have to make my own). I was able to use one pouch for my sandwich, saving the other two for when I make this again at a later date.

I pretty much made this exactly as stated, except I used Italian bread instead of sourdough. Oh, and I know the tortilla chips say 'optional' next to them...use them. Seriously, they really add a nice crunch to the sandwich. You can always use the rest of the bag to dip in salsa, but I definitely suggest adding them to this sandwich. If you do head over to Closet Cooking, check out some of his other Grilled Cheese recipes. He's like the 'Mad Grilled Cheese Scientist'...some of his sandwiches are disturbingly delicious!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Bacon Guacamole Grilled Cheese Sandwich'
Source: Closet Cooking

Ingredients

2 slices bacon

2 slices sour dough bread

1 tablespoon butter, room temperature

1/2 cup jack and cheddar cheese, shredded

2 tablespoons guacamole, room temperature

1 tablespoon tortilla chips, crumbled (optional)

Directions

1. Cook the bacon until crispy and set aside on paper towels to drain (or use pre-cooked bacon).

2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.

3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

***PRINT RECIPE***

Pin It

Mexican Baked Eggs

Just what this blog needed...more baked eggs!!! These baked eggs are different though, they're Mexican! I've made a lot of baked eggs in my day, many more than I've posted here, but these Mexican Eggs are some of my favorite. I think because they're so different. And EASY!!

If you like Mexican, then I definitely recommend giving this breakfast a try. Next time I think I'll add just a wee bit more taco seasoning to give it a little more spice, and I may even throw some salsa on top once it's done cooking. Oh, and to thaw out my frozen hash browns a little quicker, I just spread what I needed out on a paper plate and defrosted them in the microwave for about a minute in a half.

Even Heath, who's not usually a fan of my 'Fancy' breakfast recipes, as he calls them, (his idea of the perfect breakfast is bacon, eggs over hard, and toast...period) enjoyed this, but then he loves anything with even a hint of Mexican flavor, so no surprise there.

I'm so glad I found this recipe. It's definitely being added to my favorites list, and since it's one of the easiest recipes I've made, I know I'll be making it often!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Mexican Baked Eggs'

Source: Incredible Edible Egg

Ingredients

2 cups defrosted frozen shredded hashbrowns

1 cup shredded cheddar cheese (4oz)

1/2 teaspoon taco seasoning

4 eggs

salt and pepper

Directions

1. Heat oven to 375. Combine hashbrowns and cheese in a medium bowl. Sprinkle with taco seasoning; toss to mix.

2. Divide mxture evenly among 4 geased 1-cup ramekins; press against bottoms and up along the sides. Place on a baking sheet and bake for 10 minutes.

3. Remove from oven and carefully break and slip an egg into each potato nest. Bake until white are set and yolks begin to thicken, but are not hard...about 10-15 minutes. Sprinkle with salt and pepper.

***PRINT RECIPE***

Pin It

Sweet Maple Sausage Gravy

So, I'm just gonna do a quick post today cause I have a ton of stuff to do, but I saw this post over on Pinterest from Lauren's Latest, and it looked awesome. She actually made her own biscuits (if you head on over there, you can get her biscuit recipe)...I did not. I just picked up some Grands.

I love biscuits and gravy, and I always drown my sausage in syrup, so this gravy recipe was perfect for me. I used the Banquet frozen sausage links cause they're my favorite, and sliced them. If you prefer your gravy to have smaller bits of meat, then just dice up the links...or you can use ground sausage. Whatever your favorite is.

Ok guys! Hope you're having a great week...it's almost Friday!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Sweet Maple Sausage Gravy'

Source: Lauren's Latest

Ingredients

2 tablespoons olive oil
1/2 cup pureed onion (1 whole small)

12 oz. package breakfast sausages (your favorite kind)
1/4 cup all purpose flour
1/8 teaspoon cayenne pepper
3/4 cup half & half
1/2 cup milk
1/4 cup maple syrup
salt & pepper, to taste

Directions

1. Saute pureed onion and breakfast sausage in large skillet over medium heat with olive oil until meat has browned completely. As the meat cooks, be sure to break apart into smaller pieces (do this if you're using ground sausage).

2. Sprinkle in flour and cayenne pepper. Stir to moisten flour and cook for 1 minute. Pour in milk and half & half. After a minute or two, gravy should start to thicken. Once it has thickened remove from heat, stir in maple syrup and salt & pepper to taste.

3. Serve over warm biscuits

***PRINT RECIPE***

Pin It

Sausage Stuffed Crescents

This is a recipe born out of laziness and extreme hunger. This past Sunday I woke up absolutely starving. The kind of 'I need to eat right this very second' type of hunger that makes your stomach rumble and hurt. I looked around the kitchen, and realized I didn't have much. What I did find was some frozen sausage links, and a small tube of crescent rolls. Perfect!

I hesitate to call this a 'recipe' since it's so stupidly simple, but eh...what the hell. It's a quick breakfast or snack idea that some people may not have thought to do. And it's a great recipe for kids (though I would recommend putting some syrup in a small dish and letting them pick these up and dip them into the syrup...a little less messy).

I really liked these...they were quick, easy, and most importantly, filled my belly! Heath didn't try one though...said they were missing some bacon. I wasn't sure what he was talking about, but he said if it were him, he would have wrapped the sausage links with bacon before rolling them in the crescent rolls....yeeeaaahhh. I'm all set with that. I may not be the healthiest eater out there, but I draw the line at wrapping my sausage in bacon!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Sausage Stuffed Crescents'

Source: It's what I had available

Ingredients

1 tube of crescent rolls

1 box of frozen sausage links

(I use Banquet, in the yellow box. There's 10 per box)

maple syrup

Directions

1. Heat oven to 375.Warm sausage in the microwave for 20-40 seconds (depending on how many you're making).

2. Unroll the crescents and separate triangles. Place one sausage link at the base of each triangle and roll up as usual. Place on a greased baking sheet and bake 7-9 minutes, or until crescents are golden brown.

3. Top with maple syrup.

***PRINT RECIPE***

Pin It

Twinkie Pudding Pie

Let's just take a moment, shall we? Take a moment and bask in the Twinkie goodness that is the dessert above. Let me tell you, it was just as good as it looks. Twinkie cakes topped with vanilla pudding, whipped cream and sprinkles? Hell yeah!

I thought Jesse was gonna pass out from sheer excitement when I put this in front of him after he ate all his dinner the other night (really, I think you could top a plate of brussel sprouts with whipped cream, sprinkles, and cherries and kids would get excited)...he inhaled it!

The original recipe called for this to be made in a 9x13 inch pan...I cut that in half and made it in an 8x8. I usually do that with dessert recipes. I don't like having a big pan of any type of dessert lying around for too long, but then again, we're a family of 3, so the smaller portions just work better for us.

It may not be the healthiest dessert out there, but hey, you only live once! I'm not saying chow down on this every evening after dinner, but once isn't gonna kill you (unless you're a diabetic...in that case, move along). Everything in moderation! To Kristen, the she-devil who thought this up...thank you for your 'super horrible' creation! Because of you, I'm a total rock star in the eyes of my 4 year old...well, for today at least ;)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`

'Twinkie Pudding Pie'

Source: Confessions of a Cookbook Queen

Ingredients

(These are the original directions. Split ingredients in half to make an 8x8 batch)

1 box of Twinkies

2 3.9 oz boxes Instant Vanilla Pudding

3 1/2 cups milk

20 oz can crushed pineapple, drained

Cool Whip, cherries, and sprinkles for garnish

Directions

1. In a large bowl, whisk together both packages of pudding mix and milk for 2 minutes. Place bowl in the refrigerator to set.

2. Unwrap Twinkies and split lengthwise. Line a 9×13 pan with the Twinkies, cream side up. There should be exactly enough to line the entire pan.

3. Remove pudding from refrigerator and spread over Twinkies. Top with drained pineapple. Cover with plastic wrap and refrigerate for several hours.

4. Serve topped with Cool Whip, sprinkles and a cherry.


***PRINT RECIPE***

Pin It

Spinach and Artichoke Dip Stuffed Mushrooms

If you like spinach and artichoke dip, and you like mushrooms, than this is the recipe for you!

I like the dip, but I rarely get a chance to eat it, and as I've said before, I love mushrooms. I've been looking for more recipes that include them since I don't feel I get enough in my diet.

Now...the blog that I got this from, Closet Cooking (LOVE his stuff BTW), he made his own spinach artichoke dip. I did not. It's not that it's especially difficult, but I made this for lunch and since I wanted it to be an easy lunch, I bought a container of pre-made dip at Publix. If you've been following me, even for a little while, then you know I'm a big fan of taking an easy recipe, and making it even easier (it's the extreme laziness in me. If there's a short-cut, I will find it).

Anyway, this was an excellent lunch, and I definitely recommend giving it a try. You can also turn this into a simple appetizer by getting using the small little mushroom caps instead, then you'll have a whole bunch to serve at any get-together!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

'Spinach and Artichoke Dip Stuffed Mushrooms'

Source: Closet Cooking

Ingredients

2 tablespoons oil

6-8 medium sized portobello mushrooms, stems and gills removed

1 container of spinach artichoke dip

(Here's his dip recipe if you want to make your own)

1 tablespoon oil

1/2 cup panko bread crumbs

1/4 cup grated Parmesan

Directions

1. Heat oven to 450. Brush the mushrooms with oil and roast on a baking sheet with the inside facing up until tender, about 10-15 minutes. 

2. Meanwhile, if making your own dip, do so now. Mix together the oil, breadcrumbs and Parmesan in a small bowl.

3. Divide the spinach artichoke dip between the mushrooms and sprinkle with bread crumbs. Roast until the filling is hot and the breadcrumbs are golden brown, about 10 minutes.

***PRINT RECIPE***

Pin It