This week was much more successful than lasts! Now I've only made 2 of these recipes but I am going to make the other two for the Super Bowl. (I've had all 4 though!)
Breakfast Casserole
1pkg. Crescent Dinner Rolls
1 lb. sausage or ham (I used lunch meat ham)
2 1/2 c. shredded mozzarella cheese
4 eggs
3/4 c. milk
salt
pepper
Spread out rolls in a 13x9 buttered pan--pinch edges together. Brown 1 lb sausage-chopped fine and drain (or just place the ham over the crescent rolls) put on top of dough. Add cheese next, mix eggs, milk, salt, pepper. Pour on top of cheese. Bake at 425 degrees for approx. 30 minutes until center is solid. Makes 8 large pieces. Can add more eggs and milk if desired.
This recipe was great!!
Golden Potato Soup from Taste of Home magazine
1 tablespoon butter
1 tablespoon canola oil
3 medium potatoes, peeled and cubed
1/2 teaspoon garlic salt
1/8 teaspoon pepper
1 can (14 1/2 oz.) reduced-sodium chicken broth
1 small onion, chopped (I used an estimation with a bag of frozen chopped onions)
1/4 cup crumbled cooked bacon
1 garlic clove, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup hot water
2 teaspoons chicken bouillon granules
1 cup heavy whipping cream
1/2 cup shredded cheddar cheese
1. In a large saucepan, heat butter and oil until butter is melted. Add the potatoes, garlic salt, and pepper. Cook over medium heat for 4-6 minutes or until potatoes are tender and lightly browned.
2. Stir in the broth, onion, bacon, garlic, rosemary, and thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in water and bouillon. Gradually stir in cream; heat through. Add cheese stirring until melted.
This was wonderful!!! I will definitely make this again!
Batter Bowl Cake-Pampered Chef
-You will need the pampered chef batter bowl
2-4 cups icing
food coloring
Preheat oven to 350 degrees F. Prepare cake according to package directions. Spray classic batter bowl with vegetable oil spray. Pour batter into prepared Batter Bowl. Bake 55-65 minutes or until toothpick comes out clean from center. Cool 15 minutes on cooling rack, invert. Cool before decorating. Frost and decorate as desired to create a baseball cap, orange half, pumpkin, etc. I'm going to cut it in half vertical and lay each piece flat on a cookie sheet and decorate it like a football for the Super Bowl!
Corn Dip from Rachel Haedge
2 cans Mexican Corn (Fiesta)
1 can White Corn (Shoepeg)
1 can Rotel, drained
1 lb sharp cheese, shredded
1 c. Mayo
1 c. Sour Cream
3 green onions, chopped
Jalapenos, diced (to taste)
Mix all ingredients together. Serve chilled with chips.
I want to start posting pictures of the ingredients and the final product, so be on the lookout for next Recipe Friday!
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