We had this once at a Couples Bridal Shower given for my cousin...Aunt Judy makes the best food....
1 lb. Bob Evans bulk sausage
6 slices of bread, toasted
1 dozen eggs, beaten
1 can of cream of chicken soup
1/2 c. milk
8 oz. grated cheddar cheese
Cook sausage 5 to 7 minutes; drain. Line bottom of 2 qt. casserole dish with bread. Layer sausage and well beaten eggs. Mix soup with milk and pour over eggs. Bake about 20-25 minutes in a 350* preheated oven. Top with cheese and cook another minute or two.
Makes 8 servings
Sunday, September 5, 2010
Sunday, July 25, 2010
Orange Dream Pie
This is adapted from a Weight Watcher recipe. Very simple to make, and only 3 Pt's. per slice! Change the flavor by changing the flavor of the Jello and yogurt. Awesome variation idea: Key Lime. YUM!
1 small box orange flavored Jello
1 regular size tub of Cool Whip
1 (6 oz) container of Orange Dream flavored yogurt
1 ready made graham cracker pie crust
Dissolve jello with 1/4 C. boiling water. Mix jello with yogurt using wire whisk. Next, fold in tub of cool whip using a wooden spoon. Once mixture is completely stirred, pour into graham cracker crust. Refrigerate overnight.
1 small box orange flavored Jello
1 regular size tub of Cool Whip
1 (6 oz) container of Orange Dream flavored yogurt
1 ready made graham cracker pie crust
Dissolve jello with 1/4 C. boiling water. Mix jello with yogurt using wire whisk. Next, fold in tub of cool whip using a wooden spoon. Once mixture is completely stirred, pour into graham cracker crust. Refrigerate overnight.
Apple, Grape, Walnut Salad
3 sliced and cored Granny Smith apples
1 bunch of red grapes pulled from the stems
Chopped Walnuts
8 oz. vanilla yogurt
3 oz. cream cheese
Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).
Adapted from: Menu4Moms
1 bunch of red grapes pulled from the stems
Chopped Walnuts
8 oz. vanilla yogurt
3 oz. cream cheese
Combine fruit and nuts and serve with vanilla yogurt mixed with cream cheese (use a mixer for a smooth blend).
Adapted from: Menu4Moms
Tuna Pasta
1 box (16 oz.) tri color pasta
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables (can use whatever vegetables you like; fresh or mixed. I prefer fresh peppers, carrots, and peas. Get creative here for some variations)
1 cup ranch dressing
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat. This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
Taken from: Menu4Moms
1 can (6 oz.) tuna
1 package (12 oz.) frozen mixed vegetables (can use whatever vegetables you like; fresh or mixed. I prefer fresh peppers, carrots, and peas. Get creative here for some variations)
1 cup ranch dressing
Cook pasta according to package directions. About 5 minutes before pasta is finished cooking, pour frozen vegetables into boiling pot of pasta. Bring to a second boil. Drain. Place pasta/vegetable mixture in a bowl. Add can of drained tuna. Pour ranch dressing in and toss to coat. This can be served warm or cold. If you want it warm, just drain and add tuna, dressing and toss. If you would like to serve it cold, drain pasta/vegetable mixture with cold water until cooled. Then add tuna and dressing and toss.
Taken from: Menu4Moms
Saturday, July 24, 2010
McDonald's Copycat Breakfast Burritos
Ingredients:Servings:
4 Servings Size
1 (4 ounce) breakfast sausage
1 tablespoon minced white onions
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
32 inches flour tortillas
4 slices American cheese
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Preheat a skillet over medium heat.
2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).
12 Serve hot with salsa on the side, if desired.
13 Repeat with remaining ingredients.
Makes 4 burritos.
4 Servings Size
1 (4 ounce) breakfast sausage
1 tablespoon minced white onions
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
32 inches flour tortillas
4 slices American cheese
Directions:Prep Time: 10 mins
Total Time: 25 mins
1 Preheat a skillet over medium heat.
2 Crumble the sausage into the pan, then add the onion.
3 Sauté the sausage and onion for 3 to 4 minutes or until the sausage is browned.
4 Add the mild green chilies and continue to sauté for 1 minute more.
5 Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
6 Add a dash of salt and pepper.
7 Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
8 Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
9 To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla.
10 Fold one side of the tortilla over the filling, then fold up about two inches of one end.
11 Fold over the other side of the tortilla to complete the burrito (one end should remain open).
13 Repeat with remaining ingredients.
Makes 4 burritos.
Sunday, July 18, 2010
Southwestern Bean Salad
(Chilled Salad)
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup corn, fresh or frozen*, thawed
Dressing:
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 tsp. chili powder
1 tsp. salt, optional
1/2 tsp. ground cumin
In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 cup corn, fresh or frozen*, thawed
Dressing:
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 tsp. chili powder
1 tsp. salt, optional
1/2 tsp. ground cumin
In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.
Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms
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