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Archive | August, 2012

Breakfast Casserole

27 Aug

Makes: 12-18 servings

Ingredients:

  • 1/2 – 1 pound sausage
  • 1 package crescent rolls
  • 1 cup cheddar cheese, shredded
  • 5 eggs
  • 1/4 cup milk
  • 1 Tsp oregano or rosemary
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Preheat oven to 400 degrees.
  2. Place a skillet over medium heat and add the sausage. Break up the sausage as it cooks, letting it brown completely.
  3. Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.
  4. Spread the sausage over the dough.
  5. Sprinkle the cheese on top of the sausage.
  6. In a medium bowl, whisk the eggs with the milk, oregano or rosemary, salt, and pepper. Pour the egg mixture over the top of the casserole.
  7. Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

http://www.branappetit.com/2011/11/16/breakfast-casserole-blog-for-a-cause/

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Pig Pickin’ Cake

27 Aug

Cake:

18 oz. yellow cake mix
11 oz. can mandarin oranges with juice
4 eggs
1/4 cup vegetable oil

Preheat oven to 350 degrees. Grease and flour two 9″ round cake pans. In mixing bowl, combine cake mix, mandarin oranges with juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20-25 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Turn out of pans and finish cooling on racks.

Topping:

9 oz carton Cool Whip, thawed
8 oz can crushed pineapple with juice
3.4 oz box instant vanilla pudding11 oz can mandarin oranges, drained for garnish

In a mixing bowl fold together Cool Whip, pineapple with juice and vanilla pudding. Fill and frost cake.

http://goddessesofgourmet.blogspot.com/2009/06/pig-pickin-cake.html

Pineapple Upside-Down Cake

25 Aug

Ingredients

1/4 cup butter or margarine
2/3 cup packed brown sugar
9 slices pineapple in juice (from 14-oz can), drained
9 maraschino cherries without stems, if desired
1 1/3 cups Gold Medal® all-purpose flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 egg

Directions

Heat oven to 350°F. In 9-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

http://www.bettycrocker.com/recipes/pineapple-upside-down-cake/a1c9a639-0748-4f2c-89f5-fd33cf138986

Lemon Champagne Celebration Cupcakes

25 Aug

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1/2 cup dry champagne
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel


Filling

1/4 cup lemon curd (from 10-oz jar)
1 tablespoon sour cream


Icing

2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.

Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.

In small bowl, mix lemon curd and sour cream until well blended. Set aside.

To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.

http://www.bettycrocker.com/recipes/lemon-champagne-celebration-cupcakes/b31ccfd3-f47a-439f-bc25-33ebdeabbeb5

Spiced Pumpkin Bars

24 Aug

Enjoy this recipe from Recipes for Warming Hearts (M216).

3 eggs, beaten
15-oz. can pumpkin
1 c. sugar
12-oz. can evaporated milk
1 t. vanilla extract
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
18-1/4 oz. pkg. spice cake mix
3/4 c. butter, thinly sliced
1 c. chopped pecans
Optional: 16-oz. can cream cheese frosting

In a large bowl, beat eggs and pumpkin together. Blend in sugar, evaporated milk, vanilla and spices. Pour into a greased 13″x9″ baking pan. Sprinkle dry cake mix evenly over top of batter. Dot with butter slices, making sure to place some in corners of pan. Sprinkle pecans over top. Bake at 350 degrees for 55 minutes. Cool; frost, if desired, and cut into bars. Makes 12 to 16 servings.

Candy Apple Pie

24 Aug
Candy Apple Pie

Crust:

1 1/2 cups graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel ice cream topping
1 cup chopped pecans

Apple Filling:

5 Granny Smith apples (peeled, cored, sliced very thin)
5 tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
Cream Cheese Topping:
8 oz. cream cheese
1 teaspoon vanilla
1 egg
1 tablespoon lemon juice
1/4 cup sugar
Topping:
3/4 cup heavy cream, whipped
2 tablespoons sugar
1/2 cup caramel ice cream topping
1/4 cup chopped pecans

1. Preheat oven to 375 degrees F.

2. In a medium bowl, combine the crumbs, sugar, cinnamon and melted butter. Mix well and press into a 10-inch pie plate and up the sides. Bake for 6 to 8 minutes until golden in color. Remove pie shell from oven and cool completely. Pour caramel into pie shell and sprinkle with 1 cup of chopped pecans. Refrigerate pie shell while making apple filling.

3. In a large (12-inch) skilet over medium heat, melt butter and add brown sugar, salt and cinnamon. Stir with a wooden spoon. Add apples and stir. Cook over medium to medium-high heat for 15 to 20 minutes until apples are softened and tender. Let cool for 10 minutes and pour into pie shell. Reduce oven to 350 degrees F.

4. In a medium bowl, using a hand-held mixer on low speed, combine cream cheese and sugar for about 1 minute until smooth. Add egg, lemon juice and vanilla and beat for 1 minute or until fully blended. Pour over apple filling in pie shell. Bake for 30 minutes until an inserted knife comes out clean. Remove pie from oven and let cool. Refrigerate for 4 hours. Let stand outside the refrigerator for 30 minutes.

5. Top with whipped cream, caramel and pecans, and swirl with a knife. Slice and serve.

http://www.thekitchn.com/-best-pie-bakeoff-2008-entry-1-10-69632

Old Fashioned Scalloped Potatoes

23 Aug

Old Fashioned Scalloped Potatoes
Enjoy this recipe from Comfort Foods (M819).

2 T. all-purpose flour
1 t. salt
1/4 t. pepper
4 c. potatoes, peeled and thinly sliced
2/3 c. sweet onion, thinly sliced
2 T. butter, sliced
1-1/2 c. milk
Garnish: paprika

Mix together flour, salt and pepper; set aside. In a greased 2-quart casserole dish, layer half each of potatoes, onion, flour mixture and butter. Repeat layering with remaining potatoes, onion, flour mixture and butter. Set aside. Heat milk just to boiling and pour over top; sprinkle with paprika. Bake, covered, at 375 degrees for 45 minutes. Uncover and bake an additional 10 minutes. Serves 8.

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