2 and 1/2 cups croutons
1 pound browned sausage
2 cups cheddar cheese, shredded
4 eggs
3/4 tsp. dry mustard
2 and 1/2 cups milk
1 can cream of mushroom soup
1/2 cup milk
Grease 9x13 pan and cover bottom with croutons, sausage, and cheese. Beet eggs, mustard, and milk; pour over mixture and refrigerate overnight. In the morning, mix soup and 1/2 cup milk; pour over just before baking. Bake for 55 minutes at 350 degrees.
This is my mom's recipe, it is by far my favorite egg bake. I made it for a baby shower the other morning, everyone said it was very different from the normal egg bake, but they all wanted the recipe.
Sunday, August 31, 2008
Old Fashioned Chocolate Cake
2 cups sugar
3/4 cup oil
2 eggs
1/2 cup cocoa
1 cup milk (or milk substitute - rice, soy, etc.)
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
2 and 1/2 cups flour
1 cup boiling water
Cream together oil. sugar, eggs, and milk with mixer. Add dry ingredients. Beat, and mix in cup of boiling water. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean.
Frosting:
6 Tblsp. margarine or butter
1 and 1/2 cups sugar
5 Tblsp. milk or milk substitute
On stove or in microwave, let come to a boil and boil for 30 seconds. Add 2/3 cup chocolate chips. Stir until chocolate chips are melted. Let sit in the bowl for a while to thicken up before frosting the cake.
This is my favorite chocolate cake recipe, it's been in my family for a few generations.
3/4 cup oil
2 eggs
1/2 cup cocoa
1 cup milk (or milk substitute - rice, soy, etc.)
2 tsp. soda
1 tsp. salt
1 tsp. vanilla
2 and 1/2 cups flour
1 cup boiling water
Cream together oil. sugar, eggs, and milk with mixer. Add dry ingredients. Beat, and mix in cup of boiling water. Bake at 350 degrees for 35-40 minutes or until toothpick inserted in center comes out clean.
Frosting:
6 Tblsp. margarine or butter
1 and 1/2 cups sugar
5 Tblsp. milk or milk substitute
On stove or in microwave, let come to a boil and boil for 30 seconds. Add 2/3 cup chocolate chips. Stir until chocolate chips are melted. Let sit in the bowl for a while to thicken up before frosting the cake.
This is my favorite chocolate cake recipe, it's been in my family for a few generations.
Sunday, August 10, 2008
Cucumber Dip
1 pkg. cream cheese
1 cup miracle whip
4Tblsp. chopped onion
2 cups finely chopped cucumbers
1/2 tsp. dill weed
1 Tblsp. lemon juice
Mix together and serve with crackers (my favorite crackers with it are Wheat Thins Garden Harvest). This dip sounds kind of weird, but it is wonderful! I could eat nothing but this with crackers for meals, oh wait, I have been.
1 cup miracle whip
4Tblsp. chopped onion
2 cups finely chopped cucumbers
1/2 tsp. dill weed
1 Tblsp. lemon juice
Mix together and serve with crackers (my favorite crackers with it are Wheat Thins Garden Harvest). This dip sounds kind of weird, but it is wonderful! I could eat nothing but this with crackers for meals, oh wait, I have been.
Saturday, August 9, 2008
Peanut Butter Bars
These taste EXACTLY like Reece's Peanut Butter Cups! Yummy.
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 and 1/2 cups semisweet chocolate chips
4 Tblsp. peanut butter
Mix together the butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. ( I stored them in the fridge also.)
1 cup butter or margarine, melted
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 and 1/2 cups semisweet chocolate chips
4 Tblsp. peanut butter
Mix together the butter, graham cracker crumbs, powdered sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan.
In the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. ( I stored them in the fridge also.)
Pepperoni Roll-Ups
1 tube (8 oz.) refrigerated crescent rolls
Pizza sauce
2 pieces string cheese, cut into quarters
16 slices pepperoni, cut into quarters
3/4 tsp. Italian seasoning
1/4 tsp. garlic salt
Unroll dough; separate into 8 triangles. Spread about 1 tsp. pizza sauce on on each triangle. Next, put 8 pepperoni pieces on each. Then place a piece of cheese on the long side of each triangle. Roll each triangle up, starting with the long side, pinch seams to seal and sprinkle with garlic salt and Italian seasoning. Place on greased baking sheet. Bake at 375 degrees for 10-12 minutes.
These turned out so good! And they're good without cheese too.
Pizza sauce
2 pieces string cheese, cut into quarters
16 slices pepperoni, cut into quarters
3/4 tsp. Italian seasoning
1/4 tsp. garlic salt
Unroll dough; separate into 8 triangles. Spread about 1 tsp. pizza sauce on on each triangle. Next, put 8 pepperoni pieces on each. Then place a piece of cheese on the long side of each triangle. Roll each triangle up, starting with the long side, pinch seams to seal and sprinkle with garlic salt and Italian seasoning. Place on greased baking sheet. Bake at 375 degrees for 10-12 minutes.
These turned out so good! And they're good without cheese too.
Italian Pasta Salad
8 oz. uncooked spiral pasta (I use the multi-colored)
2 cups cauliflower pieces
1 cup fresh broccoli florets
1/2 cup carrots, chopped
1/3 cup chopped onion
1 cup creamy Italian salad dressing
1 and 1/2 tsp. dillweed
1/4 tsp. salt
Cook pasta; drain. Combine onion, pasta, and vegetables. In another bowl, combine the salad dressing, dill weed, and salt. Pour over pasta mixture and toss to coat.
I could live off of pasta salads in the summer, this is one of my new favorites.
2 cups cauliflower pieces
1 cup fresh broccoli florets
1/2 cup carrots, chopped
1/3 cup chopped onion
1 cup creamy Italian salad dressing
1 and 1/2 tsp. dillweed
1/4 tsp. salt
Cook pasta; drain. Combine onion, pasta, and vegetables. In another bowl, combine the salad dressing, dill weed, and salt. Pour over pasta mixture and toss to coat.
I could live off of pasta salads in the summer, this is one of my new favorites.
Monday, August 4, 2008
Lemonade Pie
From Taste of the South Magazine, we have already made 2 of these in the last week!
Ingredients:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
(or do like I did and get a graham cracker crust pre-made!)
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
Ingredients:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
(or do like I did and get a graham cracker crust pre-made!)
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely.
In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.
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