Sausage Crescents – Paul and Mary (sorry, no “Peter”)

1 lb sausage

1 lb (16 oz) cream cheese

1 8oz jar mushrooms (drained)

2 cans or so crescent rolls

Brown the sausage; drain, and stir in the cream cheese and mushrooms.

Unroll the crescent rolls and put them together to form a square.  Cut out squares from the square.  Fill each small square with filling.  Place another square on top, and pinch together.  Bake in oven according to directions on the crescent roll can.

Breakfast Sausage Casserole

2 lb sausage

1 small loaf of bread, cubed

¾ lb shredded cheese

8 eggs

1 tsp dry mustard

1 tsp salt

½ tsp pepper

2 tbsp Worcestershire sauce

4 cups milk

Brown the sausage and drain. 

Spray 9x13 baking dish with non stick spray. Layer the bread on bottom, on top of bread, layer with sausage and cheese.  Continue with another layer.

In a large bowl, beat together: the eggs, dry mustard, salt, pepper, Worcestershire sauce and milk.

Pour over sausage, bread and cheese mixture.  Refrigerate overnight. 

Bake for 45 to 60 minutes in 325 or 350 degree oven.  Uncover for the last 10 minutes to brown.  (Insert knife in the middle of the casserole to make sure it is done).

French toast Casserole
12 slices white bread
2 packages (8-ounce size) cream cheese, softened
1 cup frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
Directions:

Cut the bread into 1-inch cubes. Places 1/2 the bread into a greased 13 x 9 x 2-inch baking dish. Cut cream cheese into 1/4-inch cubes and distribute over bread. Top with blueberries and remaining bread.

In large bowl, beat eggs. Add milk and syrup and mix well. Pour over bread mixture. Cover and chill for eight hours or overnight.

Bake covered, at 350 degrees for 30 minutes. Uncover and bake for additional 25 minutes or until golden brown.

Snicker Salad Recipe – Ann W

3 - Granny Smith Apples - Cut into bite size pieces

1 Tablespoon - Lemon Juice

1 Handful of Red Seedless Grapes cut into halves

5 - Regular size Snicker Bars cut into bite size pieces

1 - Regular tub of Whipped topping

Cut the apples into bite size pieces and add the lemon juice over the apples in a bowl.

Cut into halves about a handful of grapes and add to the apples.

Cut up the Snicker bars into bite size pieces and add in.

Add the full tub of Whip Topping and stir together. 

Refrigerate for about 4 hours and serve.

 double the recipe if you want to take to a picnic for more people.  The recipe does not have to be exact.  I have played with the amounts to make it how you want it.

Turkey Pot Pie – Peg

Cut up left over turkey

1 can of cream of mushroom soup

1 package of frozen peas and carrots

1 package refrigerator pie crust (2 per package)

Mix the turkey, soup and vegetables together in a large bowl.  Add some water if it looks too thick.  Pour the mixture into the pie pan that has the bottom crust.  Put the top crust on top of mixture and cut slits.  Bake in oven according to directions on pie crust package. 30 to 45 minutes.

 

Crunchy wrapped burritos
1 package of (8”) flour tortillas
Soft low fat cream cheese
Chopped Cucumbers
Chopped Celery
Chopped Apples
Chopped walnuts
cinnamon
Poppy seed Salad dressing
Lettuce

Spread tortilla with cream cheese. Sprinkle with cinnamon. Layer the lettuce on top of the cinnamon. Toss the apples; cucumbers; celery and walnuts in a bowl with a dash of the salad dressing. Spoon on top of lettuce, and wrap as you would wrap a burrito.

Peanut Butter Pie
Graham cracker crust pie (already prepared)
4 oz cream cheese
1 1/3 cup powdered sugar
½ cup peanut butter
½ cup milk
¼ cup chopped peanuts (or use chunky peanut butter)
8 oz Cool Whip
Liquid chocolate topping

Cream together the first 4 ingredients.  Mix at low speed.  Fold in Cool Whip and the chopped peanuts (or chunky peanut butter). Pour mixture into crust.  Swirl in liquid chocolate, starting from the center.  Streak swirls with a knife starting from the center.  Refrigerate until firm.

Banana Muffins
1 egg
2 cups buttermilk baking mix
1 cup riped bananas mashed
1/4 cup sugar or sugar subsitute
2 Tbs milk
2 Tbs vegetable oil
1/4 cup cinnamon sugar mixture (optional)

Preheat oven to 400 degrees. Grease bottom of muffin pan or use  cupcake paper cup.
Beat egg slightly and stir in remaining ingredients until moistened.  Divide the batter evenly and spoon into cups.  Bake 15 minutes or until the tops are golden brown.

Sprinkle cinnamon/sugar mixture on top while the muffins are cooling.

 

Stove top jambalaya

½ lb Andouille sausage diced

1 lb boneless skinless chicken breast cut up in 1” cubes

1 lb frozen Shrimp deveined

1 cup quick cook rice**

2 tsp olive oil

1 medium onion chopped

1 large green bell pepper chopped

2 cloves garlic chopped

1 tsp oregano

1 tsp Creole or Cajon seasonings

dash  of hot sauce

1 28 oz can diced tomatoes

2 bay leaves

1/4 cup fresh parsley

Heat oil in large pot; add onion bell pepper; garlic until soften (for about 3 minutes)

Add chicken; sausage; seasonings and stir to coat. Add diced tomatoes; bay leaf and simmer until chicken is cooked thoroughly.  Add the shrimp and simmer until it is bright pink. 

Serve over the rice.**Amount of rice depends on number of people.  Follow directions on the box.

Susan’s Taco Chili

1 lb ground turkey or low fat ground beef

1 14oz can kidney beans – drained

1 14oz can red beans – drained

(can substitute black beans for kidney beans or red beans)

1 14 oz can corn drained

2 14 oz cans diced tomatoes

1 can rotel tomatoes

1 pkg taco seasoning mix

1 envelope Hidden Valley Ranch Dressing ( I tried the fiesta ranch)

Brown the meat, drain fat

Add all the other ingredients