Cheddar Broccoli Rice Cups

Cheddar Broccoli Rice Cups
BROCCOLI RICE CAKES~
2 cups cooked rice 
1 10-oz. box frozen, chopped broccoli, thawed and excess water squeezed out
3/4 cup shredded cheddar cheese, divided
1/4 cup Hidden Valley Ranch Dressing 
2 eggs, lightly beaten
1/2 teaspoon salt
Pepper to taste

Place cooked rice in a large bowl and let cool slightly. Add the remaining ingredients, using only 1/2 cup of the cheddar cheese, and stir until combined. Transfer mixture to eight well-greased muffin cups and top with remaining 1/4 cup cheese. Bake 25 minutes at 350 degrees or until tops are lightly browned and edges are starting to get crispy.

Individual Chicken Pot Pies!!

Individual Chicken Pot Pies!! 

Chicken Mixture 
1 tablespoon vegetable oil 
1 lb boneless skinless chicken breasts, cut into bite-size pieces 
1 medium onion, chopped (1/2 cup) 
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs

Heat oven to 375°F
First, start with Bisquick baking mix, milk and eggs .Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner
Next add your filling .. Add about ¼ cup of the mixture to each cup.
Finally, top it off with one more tablespoon of the Bisquick® mixture.
Bake for 25-30 minutes then pop them out of the pan.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole

1 can buttermilk biscuits any brand
1 lb Jimmy Dean sausage(or any brand of pork sausage)
1 c shredded mozzarella
1 c shredded cheddar
6 eggs
3/4 cup milk
salt & pepper to taste
Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Directions
Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top and Bake.

Cheesecake Crescent Rolls

Cheesecake Crescent Rolls 

2 cans of Pillsbury Crescent rolls
2 (8oz each) package cream cheese, softened
1 1/2 tsp vanilla
1/4 cup butter, melted
cinnamon
sugar

Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar.

Bake for 20-30 minutes in 350 degree oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.

Caramelized Banana Pudding

This dressed-up banana pudding features bananas caramelized in brown sugar, butter, and cinnamon


Caramelized Banana Pudding

Ingredients
1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 teaspoon ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup all-purpose flour
2 large eggs
2 cups milk
4 large eggs, separated
2 teaspoons vanilla extract
48 vanilla wafers
Preparation

1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
Note:
For the best flavor, choose firm, ripe bananas with brown speckles.

Southern Living
FEBRUARY 2012

Mississippi Mud Cake

Mississippi Mud Cake is a classic Southern sheet cake filled with marshmallows and chopped pecans and covered in a rich chocolate frosting. This particular recipe offers a cupcake variation as well as a shortcut version.

1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows
Chocolate Frosting
Preparation

1. Place pecans in a single layer on a baking sheet.
2. Bake at 350° for 8 to 10 minutes or until toasted.
3. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
4. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
5. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
Kitchen Express Mississippi Mud Cake: Prepare pecans as directed. Substitute 2 (17.6-oz.) packages fudge brownie mix for batter. Prepare mix according to package directions; pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 25 minutes. Remove from oven, and top with marshmallows; bake 8 to 10 more minutes. Proceed with recipe as directed. Note: For testing purposes only, we used Duncan Hines Chocolate Lover's Double Fudge Brownie Mix.
Caramel-Peanut Mississippi Mud Cake: Omit pecans. Prepare and bake Mississippi Mud Cake as directed. Microwave 1/2 cup bottled caramel sauce at HIGH 15 seconds. Drizzle over browned marshmallows. Drizzle with Chocolate Frosting, and sprinkle with 1 cup dry-roasted peanuts.
Mississippi Mud Cupcakes: Prepare pecans and Mississippi Mud Cake batter as directed. Spoon batter evenly into 24 paper-lined muffin cups. Bake at 350° for 20 minutes or until puffed. Sprinkle evenly with 2 cups miniature marshmallows, and bake 5 more minutes or until golden. Remove from oven, and cool cupcakes in muffin pans 5 minutes. Remove cupcakes from pans, and place on wire rack. Drizzle warm cakes evenly with 1 1/4 cups Chocolate Frosting, and sprinkle with toasted pecans. Reserve remaining 3/4 cup frosting for another use. Note: To serve remaining Chocolate Frosting over pound cake or ice cream, microwave reserved 3/4 cup Chocolate Frosting in a medium-size microwave-safe glass bowl at HIGH 15 seconds or until warm.
This is a favorite I found in Southern Living.

Pumpkin Dog Biscuits (HEALTHY BONE DOG TREATS)

Pumpkin Dog Biscuits (HEALTHY BONE DOG TREATS)

Stop giving your dogs crap from China that is killing our dogs! Here is a Pumpkin Recipe that is healthy for them : Pumpkin Dog Biscuits (HEALTHY BONE DOG TREATS)

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Makes up to 75 small (1″) biscuits or 50 medium biscuits