Chili Relleno Casserole

4oz. can diced green chilies (these are mild)
8oz. sharp cheddar cheese (grated)
8oz. Monterey jack cheese (grated)
1 lg can evaporated milk
8 eggs
1/2 teasp salt
1/2 teasp  pepper (or to tasted)

grease a 9X13 baking dish put a layer of cheese on the bottom of baking pan. Mix chilies eggs, milk, salt and pepper, Pour over cheese. Top with remaining cheese and bake at 350 for 1 hour

Breakfast Danish

I got this recipe from a friend back in the 80's it is soooo good and easy you will never buy danish again...

part 1
preheat oven to 350 degrees
1 cup flour (sifted)
1/2 cup cold butter (margarine or shortening can be used)
2 Tblsp. water
----------------------------------------------------------------
Put flour into bowl and cut in butter . sprinkle with 2 tblsp of water and mix with a fork . form into a ball and divide in half. On a cookie sheet pat dough with hands into two long strips 12"x3" should be 3 inches apart
-----------------------------------------------------------------

part 2

1/2 cup butter (margarine or shortening can be used)
1 cut water
1 teasp almond flavoring
1 cup flour (sifted)
3 eggs
-----------------------------------------------------------------
In a saucepan, combine butter, water, and bring to a rolling boil, remove from heat and  stir in almond flavoring. Add flour a little at a time to prevent lumping. Add eggs one at a time beat each until smooth.
Divide in half and spread evenly over the strips.

Bake for about 60 minutes until top is crisp and lightly brown.
remove from oven and let cool.
-------------------------------------------------------------------

Cream Cheese Frosting
4 oz cream cheese
2 Tblsp milk
1 1/2 cups powdered sugar (enough to reach a spread consistency

Mix with electric mixer until smooth. Spread on top of cooled danish top with nuts.
you can also top with canned pie filling

Photo to come....

Cake Mix Biscotti

This has got to be the best biscotti recipe I have ever tried!! Great texture, not break your tooth hard like some recipes I've tried. I used a spice cake to make mine and dipped in Wiltons Pumpkin spice candy melts. I think they are seasonal because I can't find them now so you can just use any kind of candy melts or none at all... you can make these out of any flavor of cake mix just make sure it doesn't have pudding in the mix. The variations are endless. Give them a try, you won't be sorry!

Ingredients
1 (18 ounce) box cake mix, your choice of flavor... avoid those with pudding in the mix
1 1/2 to 2 cups flour, add until not too sticky to handle
4 large eggs room temperature 
¹⁄₂ cup margarine or butter, melted
2 teaspoons vanilla extract, substitute with whatever suits the cake mix flavor 
³⁄₄ cup nuts (optional)
³⁄₄ cup chocolate chips or cinnamon chips or any other flavor chips you might want to use.

Directions

1. Preheat the oven to 350F degrees.
2. Pour the cake mix into a mixing bowl. Stir in 1& 1/2 cups flour.
3. Make a well in the center and add the eggs, margarine and vanilla extract.
4. With an electric beater mix on medium speed for 2 to 3 minutes until the dough does not stick to the sides of the mixing bowl. It will look and feel like play dough! this is where you add more flour if you need it.
5. On a lightly floured board, divide dough into two halves.
6. Pat and form each half into a log about 1" thick.
7. Put onto a lightly sprayed cookie sheet or on parchment paper on cookie sheet
8. Flatten the top of each cookie log until it is about 3" wide.
9. Bake for 20 minutes.
10. Remove baking sheet from the oven and let stand for 10 minutes.
11. Reduce oven temperature to 325 and do not turn off.
12. Gently slide one cookie log onto the counter or piece of parchment paper.
13. Using a serrated knife or better still an electric carving knife, slice each log across the width into 3/4" slices.
14. Place cookies cut side down back onto the baking sheet and return them to the oven for another 10 minutes turn over and bake another 10 minutes
15. Remove cookies to cooling rack to cool completely.
16. Melt Wilton candy melts and dip bottom of biscotti put on rack to harden
17. Store cooled cookies in an airtight container or freeze.
18. Variations include:.
19. PECAN BISCOTTI: butter pecan cake mix - chopped pecans - maple extract.
20. APRICOT BISCOTTI: golden cake mix - chopped dried apricots - toasted slivered almonds - almond extract.
21. CRANBERRY BISCOTTI: vanilla cake mix - chopped dried cranberries - toasted slivered almonds - almond extract.
22. ORANGE SPICE BISCOTTI: spice cake mix - walnuts - grated orange zest.
23. GINGER BISCOTTI: spice cake mix - walnuts - chopped crystalized ginger pieces.
24. CHOCOLATE-CHOCOLATE BISCOTTI: chocolate cake mix - chocolate piece or chips, freeze first so they retain their shape during baking.
25. LEMON ALMOND BISCOTTI: lemon cake mix - toasted slivered almonds.

Slow Cooker Breakfast Casserole

From my friends at http://simple-nourished-living.com/  Please make sure to visit her Blog!! 

Post by Cherie Solomon Zimmerschied.

Sunrise Breakfast Casserole

this recipe is adapted from this recipe http://www.johnsonville.com/recipe/sunrise-casserole.html
WHAT YOU NEED
2 pkgs. (12 oz. each) Johnsonville® Breakfast Sausage Links
9 large eggs
3 cups milk
1-1/2 tsp. ground mustard
1 tsp.salt
1/2 tsp. pepper
1 pkgs.(20 oz. each) Ore-Ida country style potatoes (thawed)
2 cups (8 oz. each) sharp cheddar cheese, shredded
1/2 cup sweet red pepper, diced small
1/3 cup green onions , thinly diced

salsa or picante sauce (optional)

PREPARATION
Place sausage on a 15-in. x 10-in. x 1-in. baking pan.
Bake at 375˚F for 15-20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-in. coins.
In a large bowl, combine the eggs, milk, mustard, salt and pepper.
Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
Pour into a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and refrigerate overnight or not!! .
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered, at 350˚F for 65-70 minutes or until set and golden brown.
Let stand 10 minutes before serving. Serve with salsa or picante sauce if desired.

7UP Biscuits (Just like Popeye's chicken biscuits)

Found this recipe here and I have made them they are WONDERFUL!!!

http://www.plainchicken.com/2010/04/7up-biscuits.html

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up (or any lemon lime soda)
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out about 1"thick, don't work the dough very much. Cut biscuits with a sharp biscuit cutter or cookie cutter don't use a glass or the biscuits won't rise very well. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Instant oatmeal (cheaper than store bought)

found this here...I need to make some of this http://chickensintheroad.com/farm-bell-recipes/instant-oatmeal/




Servings: equal to 16 packets

Prep Time: 5 min
Ingredients
1 1/2 cups brown sugar
1 Tbsp vanilla
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
4 cups instant oats

Directions
Mix brown sugar, vanilla, cinnamon, nutmeg, cloves, and allspice together in a bowl.

Grind 2 cups quick oats. I used my spice grinder in 1/2 cup intervals.

Mix the 2 cups ground oats and 2 cups quick whole oats in with the brown sugar mixture.

To make a bowl of oatmeal:
Use 1/3 cup flavored instant oatmeal with 1/2 – 2/3 cup hot milk or water. This, of course, is your preference, depending on how you like it. I mix the 2 together and put in the microwave for 90 seconds.

Add in some dried or fresh apples or bananas if you’d like. Or some raisins! Or some jam! Now, it’s all up to you what flavor oatmeal you have.

7up Biscuits ( like Popeye Chicken's biscuits)

found this recipe here...they sound delish!! http://www.plainchicken.com/2010/04/7up-biscuits.html
I made these and they are difinately just like Popeye's biscuits!!! when you pat them..leave them a little thick 1" to 1 1/2 thick...I made mine too thin but they were still goos...I also brushed the tops with melted butter!!!! my oh my...are they ever good!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450.
Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Biscuits that can't be beat

found this here http://eatocracy.cnn.com/2011/09/30/the-biscuit-recipe-that-cant-be-beat/?hpt=ea_r5

Biscuits
Makes 10 to 12 biscuits

Ingredients

•2 cups all-purpose flour, plus more for kneading
•1 tablespoon baking powder
•1 teaspoon granulated sugar, plus more to taste
•1/2 teaspoon kosher salt
•8 tablespoons unsalted butter, cold (1 stick)
•3/4 cup half-and-half or buttermilk
Cooking Directions

1.Preheat the oven to 450 degrees and grease a baking sheet or cast-iron skillet.
2.Mix together the flour, baking powder, sugar and salt.
3.Cut the stick of butter into pieces and work it into the flour mixture with your hands or pastry blender until it resembles pea-size crumbs. Add the half-and-half or buttermilk, mixing until the dough is a bit loose and sticky.
4.Pour the dough out onto a floured surface and knead for a minute. Dough should be smooth and no longer wet. You can sprinkle more flour on the surface if you find it's sticking. Make the dough into a ball and hit it with a rolling pin, turning it and folding it in half every few whacks. Do this for a couple of minutes.
5.Roll out the dough until it's 1/4 of an inch think, then fold it in half. Using a round biscuit cutter (you can use a glass or a cup if you don't have a biscuit cutter), cut out the biscuits from the folded dough. Place on a greased baking sheet or in a cast-iron skillet close together, about 1/8 of an inch apart (so they rise up not out), and bake for 15 minutes or until the tops are golden brown.

NOTE: If you don't want to roll and cut them out, after kneading and beating the dough you can drop the dough onto the baking sheet with a spoon. They're not as symmetrical (dropped biscuits are also known as cat-head biscuits), but they're no less delicious.

Cinnamon Sugar Pull-Apart Bread

found this here http://annies-eats.net/2011/03/23/cinnamon-sugar-pull-apart-bread/

Yield: one 9 x 5" loaf


Ingredients:

For the dough:

2¾ cups all-purpose flour, plus more as needed

¼ cup granulated sugar

2¼ tsp. instant yeast

½ tsp. salt

4 tbsp. unsalted butter

1/3 cup whole milk

¼ cup water

1 tsp. vanilla extract

2 large eggs


For the filling:

4 tbsp. unsalted butter

1 cup sugar

2 tsp. ground cinnamon

½ tsp. freshly grated nutmeg


Directions:

To make the dough, combine the flour, sugar, yeast and salt in the bowl of a mixer fitted with a dough hook. Combine the butter and milk in a small saucepan and heat just until the butter is melted. Set aside and let cool briefly, until the mixture registers 115-125˚ F on an instant-read thermometer. Add the milk mixture, water, vanilla and eggs to the mixer bowl. Mix on low speed until a cohesive dough forms. Continue to knead until smooth and elastic, adding additional flour as needed 1 tablespoon at a time until the dough clears the sides of the bowl and is tacky but not sticky. Knead about 3-5 minutes. Transfer the dough to a lightly oiled bowl, turning once to coat, and cover. Let rise in a warm place until doubled in bulk, about 1 hour. (After the dough has doubled, it can be wrapped in plastic wrap and refrigerated overnight. Let stand at room temperature 30 minutes before proceeding.)


While the dough rises, add the butter to a small saucepan and melt until browned. Set aside. Combine the sugar, cinnamon and nutmeg in a small bowl and mix well.


Transfer the dough to a lightly floured work surface and gently deflate. Roll into a ball, cover with a clean towel and let rest for 5 minutes. Roll the dough out into an approximately 12 x 20-inch rectangle. Brush the dough with the browned butter. Sprinkle the cinnamon-sugar mixture over the dough in an even layer. (Yes, really, use all of it.)


Lightly grease a 9 x 5-inch loaf pan. Slice the dough vertically into 6 even strips. Stack the strips on top of each other and again cut again into 6 equal slices. Stack all the squares on top of each other and set into the prepared loaf pan. Cover loosely with a kitchen towel and let rise in a warm place, 30-45 minutes.


Preheat the oven to 350˚ F. Transfer the loaf to the oven and bake 30-35 minutes, until the top is golden brown. (If the top seems to be browning too quickly, cover loosely with foil at the end of baking.) Remove from the oven and let rest in the pan 20-30 minutes. Run a knife around the edges of the pan to loosen and carefully turn the loaf out, transferring to a serving plate. Serve warm.

Graham Streusel Coffee Cake

1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

1 package (18 1/2 ounces) yellow cake mix

1/2 cup confectioners' sugar
1 tablesoon milk

Combine the first five ingredients; set aside. Prepare cake mix according to package directions.
Pour half of the batter into a greased 13 x 9 baking pan. Sprinke with half of the graham cracker
mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham
cracker mixture. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center
comes out clean. Cool on a wire rack. Combine confectioners' sugar and milk drizzle over cake.
Yield: 12 - 16 servings.

Orange Marmalade Coffee Cake

1 cup sweet orange marmalade (or you can use apricot)
2 tablespoons (or more to taste) chopped, lightly toasted walnuts
1 cup firmly packed white granulated or brown sugar (each work well and both taste great)
1 teaspoon ground cinnamon
2 (approximately 12 ounce) cans of refrigerated buttermilk biscuits
1/2 cup melted butter or margarine

Preheat oven to 350 degrees F for baking. Spread marmalade evenly in the bottom of a greased, 12-cup Bundt pan; top with walnuts. Melt butter in a small bowl. In a medium-sized bowl, combine sugar and cinnamon.

In assembly-line fashion, place ingredients in the following order: bowl of melted butter, bowl of sugar/cinnamon mixture, and prepared Bundt pan. Separate refrigerated biscuits, dip in melted butter, then dredge in sugar/cinnamon mixture. Stand biscuits on edge (standing upright) around Bundt pan, spacing as evenly as possible. Drizzle any remaining butter over biscuits, and sprinkle with any remaining sugar/cinnamon mixture.

Place in 350 degree F oven and bake for approximately 35 minutes, or until top of biscuits turn just golden. Cool in pan on wire rack for about 5 minutes, then invert onto a serving platter or dish. Serve immediately. Yield: Serves 8

Quick Caramel Rolls

Note: you can use one loaf of bread dough but use the whole amount of topping. One loaf makes 12 rolls.



2 loaves frozen bread dough (thaw well, if it rises a little bit it will be ok)
soft butter
brown sugar
cinnamon
Could sprinkle chopped pecans on top before rolling up.

Topping:
1/2 cup white sugar
1/2 cup brown sugar (packed)
3/4 cup plus 3 tablespoons thick cream

Let dough thaw. Roll out one loaf at a time and spread with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll, cut, and put in greased pan. Let rise until rolls touch each other. Cover rolls with topping. Bake at 350 degree for approx 15-20 minutes.

Overnight Breakfast Casserole

Overnight Breakfast Casserole

2 lb. package frozen hash brown potatoes, thawed
1/4-1/2 c. chopped onions (I omitted)
1 lb. cooked, crumbled sausage (I use Jimmy Dean regular but you can use what you like.)
2 c. shredded Cheddar cheese
8-10 eggs
3 c. milk
S&P to taste

Spray 9x13" dish with cooking spray. Mix potatoes and onions, salt and pepper and place in dish. Then spread cooked sausage on top; then cheese. Beat eggs and milk together and pour over top. Cover and refrigerate overnight. Bake uncovered for 1 hour at 350.

Oven Omelet

Allrecipes.com

"Hearty meat and potato omelet baked in the oven."

Yield 6 to 8 servings

Ingredients

8 eggs
1 cup milk
2 cups shredded hash brown potatoes
1 cup diced cooked ham
1 cup shredded Cheddar cheese
1 to taste salt and pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch glass baking dish.

Beat eggs in a large bowl; stir in the milk. Stir in the potatoes, ham and cheese. Season to taste and pour into prepared pan.

Bake in preheated oven for 45 to 50, until knife inserted in middle comes out clean.

Bacon and Cheddar Scones

Found this recipe here....go check it out she has a great tutorial for this recipe
http://bunsinmyoven.com/2010/02/24/bacon-and-cheddar-scones/


•3 cups all-purpose flour
•1 tbsp baking powder
•1 tsp salt
•2 tsp ground black pepper
•1/2 cup chilled butter, cut into small cubes
•1 1/2 cups grated cheddar cheese
•4 green onions, thinly sliced
•10 slices bacon, cooked and crumbled
•3/4 to 1 1/2 cups buttermilk
•1 large egg
•2 tbsp water
Preheat oven to 400 degrees. Fit your mixer with the paddle attachment and add flour, baking powder, salt, and black pepper to the bowl. Mix on the low speed. Slowly add cubes of butter to the flour mixture and keep mixing until it is crumbly and your butter is in small pea sized pieces. Add the grated cheese and mix until blended in.

(If you don’t have a mixer just stir dry ingredients together and cut butter in with a pastry cutter or two knives and then stir in the cheese.)

Add the green onions, bacon, and 3/4 cup of buttermilk to the flour and cheese mixture. Mix by hand until all the ingredients are incorporated. Do not overwork the dough! If the dough is still to dry to hold together, add in more buttermilk 1 tablespoon at a time, until you can form the dough into a ball.

Turn the dough out onto a lightly floured surface and form it into a ball. Using a well floured rolling pin, flatten the dough into a circle about 8 inches wide (mine was closer to 10 inches) and 1/2 inch thick. Cut the dough into 8 to 10 equal wedges depending on the size of scone you want.

Whisk egg and water together and brush the tops of the scone with the egg wash. I sprinkled a bit of kosher salt on the tops because I’m wild and crazy, but the original recipe didn’t call for this.

Place scones on an ungreased cookie sheet and bake for 18-20 minutes or until they are golden brown and no longer sticky in the centers. Serve warm!

Boston Brown Bread

from COOKS.COM

1 (15 oz.) box raisins
2 tsp. baking soda
2 tsp. butter
Pour 2 cups boiling water over and Let stand 3 or 4 hours or overnight

Mix
2 cups sugar
4 cups flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
2 eggs, beaten
walnuts (optional)

add raisin mixture (liquid and all) and mix thoroughly

divide equally into 6 #2 cans (green bean can size). Bake about 55 or 60 minutes in 350 degree oven. Remove from cans. Good spread with Cream Cheese

Baked Overnight French Toast

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

English Muffins

This is such a simple recipe, it is great for everyone, even beginners...

1 cup milk
2 tablespoons white sugar
1 Tablespoon package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening, butter or oil
6 cups all-purpose flour
1 Tsp Salt.

Directions
1.Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2.In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3.Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4.Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast.

Cowboy Breakfast

I found this on this blog!!! http://thepost-itplace.com/2009/09/the-breakfast-to-beat-all-breakfastes/

5 pounds red potatoes, diced once cool
1 pound thick-sliced bacon, diced
3/4 cup green bell peppers, diced
1 onion, diced
8 ounces shredded cheese ( I used mexican blend)
6 large eggs

Boil the potatoes in a large pot of water until they start to feel soft, but not too soft. You want them to hole their shape when you dice them. before they cool completely you want to peel the skins off. Then dice them and set aside.

Fry the bacon in a large skillet over medium-low heat until the fat is rendered. You want to drain off some of the grease, but not all of it.

While you continue to brown the bacon add the green pepper and onion and cook thoroughly.

Add the potatoes to the pan and heat until the mixture is hot throughout.

Sprinkle the cheese over the top, letting it melt down into everything.

Stir in the eggs cooking them till done.

Mmmmm, trust me, you don’t need anything to go with it. Just serve it like it is. Well, unless you are like some people I know and have to have bread with every meal. Then you can throw some toast or a good old southern style biscuit on the side.