Spinach and Sausage Egg Bake

Spinach and Sausage Egg Bake
by Melissa Jorgensen

1 lb. bulk pork sausage (I used the hot stuff)


1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

6 bacon strips, cooked and crumbled

1/4 cup finely chopped onion

1 sweet red pepper finely chopped

1 cup shredded Monterey Jack cheese

1 cup shredded cheddar cheese

10 eggs

3/4 cup milk

1/2 t. dill weed

1-1/2 t. chili powder

1 t. garlic powder

1 t. pepper

1/4 t. salt



In a skillet, cook sausage over medium heat until no longer pink; drain. Spoon into a greased 13x9" baking dish. Layer with spinach, bacon, onion, red pepper and cheeses.

In a large bowl, beat the eggs, milk and seasonings; pour over top. Bake at 375* for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

No Bake Peanut Butter and Corn Flake Cookies

No Bake Peanut Butter and Corn Flake Cookies

From Annette Moore

1 cup Sugar

1 cup Karo Syrup Light

½ teaspoon salt

½ teaspoon vanilla

1 cup Peanut Butter

6 cups Corn Flakes



Mix sugar and Karo Syrup in pan and bring to a boil. Remove from heat. Add Salt, Vanilla and Peanut Butter. Pour Mixture over Corn Flakes and Stir gently. Spoon out cookies on wax paper. Let Stand and then eat!

Frosting Recipe

Frosting Recipe
from The Barefoot Contessa Cookbook
given to me by Rese Moore


1 lb. of cream cheese at room temperature

¾ pound unsalted butter at room temp.

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 ½ lbs. confectioners’ sugar, sifted (sifting prevents lumps from occurring in the frosting)



In a bowl of an electric Mixer fitted with a paddle attachment,

Blend together the cream cheese, butter, and vanilla and almond

Extracts. Add the confectioners’ sugar and mix until smooth.



*If you have excess frosting, it freezes real well.

Italian Wedding Cake

Italian Wedding Cake
from Rese Moore

Ingredients:

½ cup shortening at room temperature

1 stick butter, room temp.

2 cups sugar

5 eggs separated and at room temp

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk, at room temp

2 cups shredded coconut

1 cup finely chopped pecans or walnuts

1 teaspoon vanilla extract





Preheat over to 325 degrees and grease and flour 3 (9-inch ) cake pans

In the bowl of an electric mixer cream the shortening, butter, and sugar

Until light and fluffy. Add the egg yolks one at a time, beating well after each

Addition. Sift the flour, baking soda, and salt together onto a sheet of waxed

Or parchment paper. With the mixer on low speed, add the sifted ingredients

In batches alternately with the buttermilk, beginning and ending with the

Dry ingredients.



In a separate bowl, beat the egg whites until stiff, and gently

Fold into the prepared batter. Add the coconut, pecans and

Vanilla and fold into the batter. Divide the batter among the 3

Prepared cake pans and bake for 25 minutes, or until golden

Brown and a tester comes out clean when inserted into the middle

Of each cake. Allow the cakes to cool in the pan for about 10 minutes

Before turning them out onto a wire rack to finish cooling. When the

Cakes are completely cool, stack the layers with the frosting and frost

The sides and top

Hawaiian Haystacks for the Pressure Cooker

Hawaiian Haystacks for the Pressure Cooker

from Collete Cordner


6 Boneless, Skinless chicken breasts

2 cups white basmati rice

3 cups Chicken broth



Optional: brown chicken breast on both sides.

Add Chicken, Rice, and Chicken Broth in pressure cooker. Bring to a boil and then place pressure lid on and pressure on second red ring for 5 minutes.

Drop Pressure under cold water



Stir in:

1 ½ cups sour cream



And Approx.

2 stalks celery diced

½ bell pepper, diced

1 bunch green onions diced

1 cup pinapple tidbits

1 medium tomato diced

While still in pan top with grated cheese and chow mien noodles.

Funeral Potatoes

Funeral Potatoes


Ingredients

• 32 oz bag of frozen shredded hash browns

• 2 (10 3/4 oz) cans Cream of Chicken Soup

• 2 cups Sour Cream

• 1 1/2 cup grated Cheddar Cheese (I like to use sharp Cheddar Cheese)

• 1/2 cup melted butter or margarine

• 1/2 c. chopped onion

• 2 cups finely crushed Corn Flakes

• 2 Tbs butter or margarine melted



Directions

1. Grease 9x13 baking dish and preheat oven to 350

2. In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.

3. Gently fold hash browns into mixture.

4. Pour mixture into pan.

5. Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.

6. Bake for 30 minutes.

7. *If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

Lemon Bars

Lemon Bars


From Madison Moore



Crust:

1 Cup soft butter

½ Cup powdered sugar

2 cups flour



Filling:

4 eggs beaten

¼ cup flour

2 cups sugar

½ cup fresh squeezed Lemon Juice

¼ tsp grated lemon rind

1/4 tsp Baking Powder



Crust: Combine ingredients: mix well. Press into a 9x13 inch Pan. Bake for 300 until it starts to brown 20-25 min. Do not overcook.  Let Cool.


Filling: Combine flour and sugar. Mix in beaten eggs and lemon juice. Pour over crust. Bake 325 for 20-25 min. Cool and sprinkle with powdered sugar.