Baked Eggs and Cheese

1/2 c. butter, melted
9 eggs, beaten
1 1/2 c. milk
1 1/2 c. Bisquick
2 c. cottage cheese
3/4 lb grated cheddar cheese
1 1/2 tsp. pasley flakes (optional)
1/4 tsp. salt
1 1/2 tsp. dry onion

Pour butter into a 9x13 pan. In a large bowl, mix eggs, milk, Bisquick, cottage cheese, cheddar cheese, parsley flakes, salt and onion. Pour into pan. Bake at 350 for 40 minutes.

Southwestern Egg Bake

10 eggs, lightly beaten
1/2 c. flour
1 tsp. baking powder
1/2 c. butter, melted
Green  onions, chopped, to taste
1 (8 oz.) can chopped chilies
1 pt. cottage cheese
1 (16 oz.) pkg. shredded Monterey Jack cheese
Salsa

In a large bowl, combine eggs, flour and baking powder. Add melted butter, onions, chilies, cottage cheese, and Jack cheese. Mix until blended. Pour into a 9x13 inch pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 35-40 minutes longer. Cut into squares. Serve hot with salsa.

Stacy's Rice 'N Black Bean Bake

By Stacy Beck
For more recipes by Stacy, check out her website:
http://www.recipesformoms.com
Serves: 6

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1 can (8 oz.) tomato sauce

1 jar (8 oz.) picante sauce or salsa

2 c. cooked rice

1 c. (8 oz.) sour cream

2 c. (8 oz.) shredded cheddar cheese, divided

Tortilla chips

In a large bowl, combine the beans, diced tomatoes, tomato sauce and picante sauce. Stir in the rice, sour cream and 1 cup of cheese. Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or until heated through. Serve with tortilla chips.

Stacy's Overnight Coffee Cake

By Stacy Beck

For more recipes by Stacy, check out her website

http://www.recipesformoms.com

Serves: 12-15

3/4 c. butter or margarine, softened
1 c. sugar
2 eggs
2 c. flour
1 t. baking soda
1 t. nutmeg
1/2 t. salt
1 c. (8 oz.) sour cream
3/4 c. packed brown sugar
1/2 c. chopped pecans or walnuts
1 t. cinnamon

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; add the the creamed mixture alternately with sour cream. Pour into a greased 9 x 13 pan.
In a small bowl, combine the brown sugar, nuts and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes.
* A powdered sugar glaze can also be added to the top after it is finished baking.

Stacy's Cheese Egg Supreme

By Stacy Beck
For more recipes by Stacy, check out her site at
http://www.recipesformoms.com

Serves: 12-15

10 eggs

2 c. cottage cheese

1/2 c. flour

1/2 t. salt

1 t. baking powder

2 c. (8 oz.) Monterey Jack cheese, shredded

1 can (4 oz.) chopped green chilies

1/2 c. butter, melted

Beat eggs in a large bowl. Add remaining ingredients and mix well. Pour into a greased 9 x 13 baking dish. Bake at 350 degrees for 35-40 minutes.

Sausage Breakfast Casserole

2 lb. sausage
1 pkg. croutons
2 c. cheddar cheese
6 eggs, beaten
3/4 tsp. prepared mustard
2 1/2 c. milk
1 can cream of mushroom soup
1 c. fresh mushrooms, sliced
2 potatoes, peeled and grated

In a large skiller, brown sausage and drain. Pour croutons in the bottom of a greased 9x13 pan. Layer cheese and sausage over the croutons. Combine eggs, mustard, milk, soup, and mushrooms. Pour over the top. Top with potatoes and more cheese. Bake covered at 325 for 45 minutes.

Patty's Chicken and Dumplings

By Patty Schell

I tried this last night and it was wonderful, comfort food recipe. It is similar to the Chicken Pot Pie I make and is very easy. Instead of cooking chicken I had some left over Turkey Vegetable Soup from a couple of nights before. I drained the extra liquid for layer 3 and used turkey and veggies in the 1st layer then followed the rest of the directions. It took closer to an hour to bake at my house but I am at 4000 ft so that's normal. Thank goodness for left overs. They made a great casserole that I enjoyed again today for lunch. Thanks to The Shady Porch for your recipe.

Patty's Chicken and Dumpling Casserole

3 boneless, skinless chicken breasts, boiled and shredded*
2 cups chicken stock (from boiling the breasts above)
1 stick of butter(1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1 t. black pepper & salt, as desired

(*you can use any chicken you choose this is simply what we use most often)

Directions: Preheat oven to 350 degrees.Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken.
When building the layered casserole, do not mix the layers.

Layer 1 - In 9x13 casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken.

Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can).

Bake casserole for 25-30 minutes, or until the top is golden brown.

 

From The Shady Porch athttp://theshadyporch.blogspot.com/2011/11/chicken-dumpling-casserole.html

Shannon's Best Banana Bread

by Shannon Cortez

This is the BEST banana bread I ever made. I love the amount of Bread it makes. I always like to save one for my family and give away the other 3 to family and or friends.  Makes 4 loaves.

Ingredients

1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Nutritional Information

Amount Per Serving Calories: 263 | Total Fat: 10.5g | Cholesterol: 38mg

Sausage Omelet Casserole

This is a casserole that can be made the night before and baked in the morning.

1 1/2 sausage
12 eggs, beaten
3 c. milk
1 tsp. salt
5 slices bread, cut into cubes
1 c. grated cheddar cheese
1 c. mushrooms
1 c. green pepper, diced
1 can chilies, diced
Salsa

Brown Sausage. Add mushrooms, green pepper, and chilies to the pan and saute. In a large bowl, combine eggs, milk, and salt. Stir in bread, cheese, and sausage mixture. Pour into a greased 9x13 baking dish. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour. Serve with salsa.

Strawberry Spring Salad

Double this recipe to serve a large group. This recipe yeilds four 2 c. servings.

3 T. white wine vinegar
3 T. water
1 T. honey
2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. pepper
3 c. strawberries, sliced
1 (10 oz.) bag of mixed salad greens (about 6 c.)
4 tsp. pine nuts or sliced almonds, toasted

Combine vinegar, water, honey, oil, salt and pepper. Whisk. Combine strawberries and greens. Add vinegar mixture and toss. Top with nuts. Enjoy!

Nancy's Sugar Free Baked French Toast

by Nancy Franklin

I love this recipe because it can be done the night before. I doubled the recipe for a larger group. I also used Splenda white and brown sugar. I have used the rolls at Costco which are really inexpensive. This time I used bread in the day old section at Staters. In the morning I sliced the apples and put them on before I put the topping. You could use other fruit as well. I like the recipe because you can use items you have on hand.

1 loaf Crusty Sourdough Or French Bread

 8 eggs

2 cups milk

 1/2 cup heavy whipping cream

 3/4 cup Splenda

 2 tablespoons Vanilla extract

Topping

• 1/2 cup flour
• 1/2 cup Splenda Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick cold Butter, cut into pieces
• fresh fruit

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, Splenda, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, Brown Sugar Splenda, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Heather's Pasta with Creamy Pesto Sauce

by Heather Ridenour

Pasta w/ Creamy Pesto Sauce

 (Note...I double this sauce recipe, and cook a 1 lb box of bow tie pasta)

1/2 cup heavy cream
2T butter
4 oz pesto
1/4 c Parmesan cheese
12 ozs pasta (cooked)
 4 Roma tomatoes, chopped
 2 cooked chicken breasts (optional)

 Heat cream in saucepan. Add butter, melt. Stir in the pesto and Parmesan. Let simmer for a few mins. Drain pasta. In large bowl, add pasta, sauce, and chicken. Mix to coat. Then carefully add in the tomatoes. Serve!

 

Heather's Hashbrown Casserole

by Heather Ridenour

 HASH BROWN POTATO CASSEROLE

2 LBS FROZEN HASH BROWN POTATO
2 CUP SOUR CREAM
4 CUP SHREDDED CHEDDAR CHEESE
1 STICKBUTTER
CAN OF CREAM OF CHICK SOUP
SALT AND PEPPER
1 MEDIUM ONION CHOPPED

PREHEAT OVEN TO 350 DEGREES, IN A LARGE BOWL, COMBINE
THE POTATOES, 2 CUP OF THE CHEDDAR, THE SOUP, SOUR
CREAM, BUTTER, ONION AND SALT AND PEPPER. PLACE IN A
BUTTERED 13X9X2 INCH PAN AND BAKE FOR 35 MINUTES.
REMOVE FROM THE OVEN AND TOP WITH THE REMAINING
CHEDDAR. RETURN TO THE OVEN AND BAKE 10 MINUTES
LONGER.

IT'S SO YUMMY!!!!!!!!!!!! GREAT FOR WEEKENDS.

Becky's Yellow Cake

by Rebekah Baylus

In my quest for recipes for things I make regularly, but want to make from scratch, I found this one for yellow cake. I look for things that 1) Are not complicated, 2) Have ingredients that I recognize!, and 3) Have ingredients that we all keep on hand. I made this today, and it made 12 cupcakes, and one large layer (I used a 9-inch springform pan). The texture is a little dense, like wedding cake, but it has a light, sweet taste, like a sugar cookie. It's a keeper!

Yellow cake

Preheat oven to 350. Grease and flour baking pans.

1 1/2 C granulated sugar

2 1/4 C all-purpose flour

3 1/2 t baking powder

3/4 t salt (use 1/2 t if you use unsalted butter)

1 1/4 C milk

1 T vanilla

2 T vegetable oil

1/2 C butter, at room temperature

3 eggs

Measure the dry ingredients in your mixing bowl, and stir.

Add milk, vanilla, oil, and butter. Mix on medium speed for 2 minutes.

Add eggs, and mix on medium speed for an additional 2 minutes.

Batter will be thick.

Put in prepared pan(s)

Bake at 350 for 25-30 minutes.

Let cool on rack until pan is cool enough to touch. Remove from pan, and cool further. Frost when completely cooled.

I don't pretend like this is a health food, but I really like that they are all regular ingredients, unlike some of the stuff listed on a cake mix box.

*I ran out of all-purpose flour, so I used about 1/2 a cup of white wheat flour, and it was still good. Might be why it was a little denser.

You can also use soy, almond, or ricemilk in this recipe.

Becky's Chocolate Cake

by Rebekah Baylus

 

I don't usually make cakes from scratch, because I find them to be a lot of work for a not-great cake. But this one looked so easy, I wanted to try it. It is SO good, and it has a texture more like a boxed cake mix, without the long list of chemicals. It calls for buttermilk, and after years of buying buttermilk for a recipe, then tossing most of the carton, I started buying the dry buttermilk powder. You just mix it with water, and instant buttermilk.

Chocolate Cake

1 3/4 c	all purpose flour
2 c	sugar
3/4 c	cocoa powder
2 tsp	baking soda
1 tsp	baking powder
1 tsp	salt
2	eggs
1 c	strong black coffee, cooled
1 c	buttermilk
1/2 c	vegetable oil
1 tsp	real vanilla extract

Mix dry igredients in a large mixing bowl. Add all the liquid ingredients and beat on medium for 2 minutes, scraping the bowl occasionally. The batter will be thin. Bake in two greased and floured* 9" pans for 30-35 minutes, or until a toothpick in the middle comes out clean. Cool for 10 minutes in pans, then remove to cooling racks. Frost with your favorite frosting.

*Be generous with the greasing and flouring, as the cake is moist and tender and wants to stick.