Breakfast cheesecake

Ingredients:-2 cans pillsbury butter crescent rolls-2 (8oz) packages cream cheese (softened)-1 cup sugar-1 teaspoon vanilla-1/4 cup butter (melted)-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)Instructions: Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

http://www.mychocolatetherapy.com/2012/01/sopapilla-cheesecake.html?m=1

Taco Soup

Taco soup
1 can rotel
1 can pinto beans
1 can corn drained
1 can chili beans
1 can stewed tomatoes mashed up
1 pack taco seasoning
1 pack dry ranch dressing seasoning
1 lb lean hamburger

Brown hamburger and throw in crock pot or cook on stovetop

Cheeseburger Ring

 ingredients:  2 tubes of crescent rolls, 93/7 lean hamburger, shredded cheese, cheese slices from the deli, sliced pickles, mustard and ketchup, romaine lettuce and small tomatoes.Preheat oven to 375 degrees.  Brown hamburger and add 1/4 c ketchup and 2 teaspoons of mustard.  Stir well and add a handful of shredded cheese, heat until the cheese melts...Separate the rolls into triangles and arrange on a pizza sheet with the points facing outward.  I had two triangles left over so i baked them as rolls....Next I took the cheese slices from the deli and halved them, sticking one on each dough triangle.....Then put one big spoonful of hamburger mix on each slice of cheese.....added two pickles to each.........Rolled them up, bringing the pointed end over the fat end and folding it underneath.  I then tried to rearrange all the rolls to snug them together so it would make a pretty ring after it baked.....I sprinkled some more shredded cheese on top before putting it in the 375 degree oven for 22 minutes.  And this is what I got........amazing!  It turned out so good.  I shredded the romaine lettuce and quartered the small tomatoes for decoration in the middle....It made a beautiful presentation......
http://oxfordimpressions.blogspot.com/2011/09/crescent-cheeseburger-ring.html?m=1

Chicken Spaghetti

Chicken Spaghetti
1 lb macaroni or rotini noodles
1 lb Velveeta cheese
¾ can peas
2 boiled and shredded chicken breasts
1 cup milk
2 cans rotel

Cook noodles, melt cheese with a little milk then and add all together.
Either bake in oven on 350 till bubbly (cover with foil) takes about 30 min. or warm in crock pot

Greek Chicken Recipe

Greek-Inspired Chicken Breast Recipe

INGREDIENTS:

1 whole boneless chicken breast
1 handful feta cheese
1/4 cup green pepper
1 slice mozzarella cheese

It can't get any Easier!!!!

DIRECTIONS:

Grill the chicken breast until done.

After that is done, melt the mozzarella cheese on top of the chicken. After it is melted, place feta cheese, then the green peppers on top.

Serve on a bed on Greek-style rice.

 

Peanut Butter Treats

1 cup karo syrup
1 cup sugar
2 cups peanut butter ( plain or crunchy)
6 cups corn flakes
Heat karosyrup and sugar in a pan on the stove under medium heat. 
Heat until it starts boiling then remove pan from stove and add 2 cups
of peanut butter and mix.  Then add corn flakes.  It will be sticky. 
Form ball shaped treats and place on cookie sheet or foil to cool.
Allow to cool for 10 minutes.  Enjoy


This is a quick and easy treat that is soooo delicious!






  

You can always depend on Paula!

Baked French Toast Casserole with Maple SyrupRecipe courtesy Paula Deen

Ingredients

• 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
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

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.

Praline Topping:

• 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.

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

 

Flounder

Cooking Flounder Today and found this recipe

• 1/4 c. dry white wine
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. finely minced fresh parsley leaves
• 1/4 c. extra virgin olive oil
• 1/2 tsp coarsely grnd black pepper
• 1 x onion sliced thin
• 3 x carrots cut into 2-inch julienne strips
• 1 x yellow squash cut into 2-inch julienne strips
• 1 x zucchini cut into 2-inch julienne strips
• six (6- to 8-oz) flounder fillets, halved lengthwise and seasoned with salt and pepper

Directions

1. In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add in the onion. In another bowl toss together the carrots, the squash, and the zucchini, add in about 1/4 c. of the liquid from the onion mix, and toss the mix well. Spread the onion mix in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mix, put an oiled sheet of parchment or possibly wax paper directly on them, and bake the mix in the middle of a preheated 400F. oven for 8 min. Spread the vegetable mix around the rolls and bake the mix, the fish covered directly with the parchment, for 7 to 12 min
2. more, or possibly till the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over
3. the top.

Pumpkin Crunch Easy as a Boot!!

Got another one for you all, this one too I haven't tried but you know it has got to be gooood.  And easy to boot.  I am all about easy!!!!  Lets get to cooking girls.  Don't worry about those thighs and butts we will worry next year!!!  

 

                                                                                                                                                                         

Love you all      

Von

Pumpkin Crunch

This is the recipe that made me realize that I liked pumpkin. 

 My Mom made this years ago and wouldn't tell us what it was until we tried it. 

 We all loved it and then she told us it was made from pumpkin.  

I would have never tried it if I knew it had pumpkin in it!  

I made this last week and took it to work. 

 It was a huge hit.  Everyone wanted the recipe.  This is so quick and easy to make. 

 It would make a perfect ending to a fabulous Thanksgiving feast next week.

Pumpkin Crunch

adapted from Candlelight and Wisteria, page 278
(Printable Recipe)

1 15oz can pumpkin
1 12-oz can evaporated milk
1 cup sugar
1 tsp pumpkin spice
3 eggs
1 18.25 oz box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 12oz container cool-whip
8 oz cream cheese, softened
1/2 cup confectioners sugar

Preheat oven to 350.

Mix pumpkin, milk, sugar, pumpkin spice and eggs and pour into 9x13 baking dish.
 Sprinkle cake mix on top.
Sprinkle pecans on top of cake mix. Cover nuts with pieces of butter.
 Bake at 350 for one hour.
Let cool completely. Beat cool-whip, cream cheese and confectioners sugar
 together and spread on top.

Rainbow Cake

 

 

 

Ingredients

Makes one 9-inch-round six-layer cake

• Vegetable shortening
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 sticks (1 cup) unsalted butter, room temperature
• 2 1/3 cups sugar
• 5 large egg whites, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups milk, room temperature
• Red, orange, yellow, green, blue, and purple gel food coloring
• Lemony Swiss Meringue Buttercream

Directions

1. Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
5. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
6. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
7. Using an offset spatula, cover cake again with remaining frosting.

Read more at Marthastewart.com: Rainbow Cake - Martha Stewart Recipes