February 19, 2010
- 2 pkg of Crescent Rolls dough (I use the one sheet version)
- 2 pkg of Cream Cheese
- 1 tsp of Vanilla Extract
- 1 Cup of Sugar
- 0.5 Cup of Sugar
- 1 stick of butter
- 1 Tsp of Cinnamon
Heat oven to 350. Spray a 9×13 pan/pyrex with Pam then lay one pkg (sheet) of dough across the bottom. Combine #2-4 in a large mixing bowl and beat with an electric mixer until smooth. Spread mixture across the dough. Place 2nd pkg/sheet of dough on top of mixture. Be sure to cover entirely and pinch the edges against dish. Melt butter and combine #5-7 in a small bowl. Pour this mixture over the entire top of the combined dish.
Bake for 30 minutes, until the crust is golden brown and bubbling. Allow it to cool to room temperature at the very least. Cuts best if chilled.
January 12, 2010
2lbs sausage – 1 mild and 1 hot
7 cups Rice Krispies
2 small onions chopped (I use the frozen chopped onion to save time)
4 cups cooked minute rice (brown or white – whatever you have on hand)
2 pkgs shredded sharp cheddar
2 cans cream of celery
1 and 1/2 cups milk (maybe just a little more)
Cook your rice and set aside.
Brown sausage and onion together and drain.
Mix eggs, cream of celery and milk until creamy and set aside.
In two 9×13 baking dishes, layer rice, Rice Krispies, cheese, meat and then repeat layers with extra cheese on top.
Pour egg mixture evenly over top.
Cover tightly and store in refridgerator overnight to bake in morning (or can be frozen if covered well).
Bake at 350 for 40+ minutes or until golden on top.
Makes two 9×13 and serves 12-16 people. Recipe can be halved.
November 17, 2009
1 (18 1/4 ounce) package devil’s food cake mix
* 1 (4 ounce) package instant chocolate pudding mix
* 2 cups semi-sweet chocolate chips
* 1 3/4 cups water
* 2 eggs, beaten
* 1 teaspoon vanilla extract
* 3 tablespoons cocoa
* 2 tablespoons butter, melted
* 1 cup powdered sugar (10X)
* 2-3 tablespoons hot water
1. Cake: Preheat oven to 350°.
2. Grease and flour bundt pan, set aside.
3. In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
4. In another bowl, combine water, eggs, and vanilla mixing well.
5.Add egg mixture to dry mixture and mix with spoon until just blended.
6. Pour into prepared pan.
7. Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
8. Cool 15 to 20 minutes before removing cake from pan.
9. When completely cool, drizzle cake with Chocolate Glaze.
10. Chocolate Glaze: Combine all ingredients in bowl.
11. Mix with spoon until smooth.
September 28, 2009
* 42 Oreos, 30 left whole and 12 coarsely chopped
* 2 pounds cream cheese, softened
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 4 large eggs, lightly beaten
* 1 cup sour cream
* pinch of salt
Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
Beat cream cheese at medium speed using an electric mixer. Gradually sugar, beating until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies.
Divide batter among pans. Bake for about 22 minutes or until filling is set.
Cool completely on wire racks. Refrigerate 4 hours or overnight. Remove from pans just before serving.
May 8, 2009
Recipe courtesy Paula Deen
Prep Time: 20 min Inactive Prep Time: 8 hr 0 min Cook Time: 40 min
6 to 8 servings
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Praline Topping, recipe follows
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.