California Breakfast Casserole

 

Ingrédients:

• 12 precooked (frozen) breakfast
• sausage patties, thawed
• 2-3 sliced tomatoes
• ½ tsp pepper
• extra cheddar cheese for topping
• 2-3 sliced avocados
• 12 eggs or sub the eggs for an egg substitute (the kind that comes in a carton).
• 1 c. milk
• 1 Pound pkg. frozen hash browns, thawed
• 1 c. cheddar cheese (shredded)
• 1 tsp. salt
• 9 X 13 GLASS PAN
• option: You can assemble and let sit overnight without baking. That way it tastes fresh when you bake it up the next morning or bake night before and reheat in microwave the next day.

Directions:

◦Layer the bottom of a greased 9×13 pan with sausage topped with tomatoes and avocado.
◦In a bowl, beat eggs and milk. Stir in all other ingredients. Pour hash and egg mixture over the sausage, tomatoes, and avocados.
◦Bake at 350 for 35-45 min or until well set. Top with extra cheddar right after pulling out of the oven so it melts all over the top. Top with salsa or sour cream.

Copycat Starbucks Cotton Candy Frappuccino

Recipe type: Drinks

Serves: 1

 

Ingrédients:

 

Raspberry Syrup:

• 2 scoop Vanilla Bean Ice Cream
• 3 tbsp Raspberry Syrup
• ½ cup Seedless Raspberry All Fruit Spread
• ¼ cup Sugar
• ¼ cup Water

Drink:

• 1 cup crushed Ice
• ½ cup Milk
• Whipped Cream for topping
• ¼ tsp Vanilla

Instructions:

1. Place syrup ingredients in small saucepan and bring to a boil, stirring frequently.
2. Remove from heat and allow to cool.
3. Put ice, milk, vanillaand ice cream in blender.
4. Add raspberry syrup (and 1 drop red food coloring for pinker color) and blend for 20 seconds or until your reach proper consistency.

Read more at http://simpleethrifty.com/copycat-starbucks-cotton-candy-frappuccino/#sw8vAdqsLYAqvt4l.99

Spinach Cheese Stuffed Pasta Shells

Ingredients :

·      1 250 g package of Jumbo Pasta Shells

Sauce :

·      1 can (28 oz) crushed tomatoes

·      1 can tomato paste

·      2 bay leaves

·      1 tbsp dried parsley

·      1 tbsp dried oregano

·      2 garlic cloves, minced

·      1½ cups onions, chopped

·      ¼ cup olive oil

·      Juice of 1 lime, or tbsp of lime juice

Filling :

·      500 g cottage cheese

·      1 cup cheddar cheese, grated

·      ½ tsp ground black pepper

·      1 garlic clove, minced

·      125 g cream cheese (half a 250 g block)

·      1 medium bunch of fresh spinach, chopped

·      ½ cup fresh parsley, chopped

·      2 eggs

·      ½ cup Parmesan cheese, grated

Instructions :

1.   In a large pot, cook shells as per instructions on package.

2.   Sauce: In a large saucepan sauté onions and garlic until tender in oil. Add canned tomatoes, paste, oregano, parsley and pepper stirring until mixed well. Add bay leaves and let simmer, stirring occasionally, 30 minutes.

3.   Filling: In a mixer or using a hand blender, blend cream cheese and cottage cheese together. Add in remaining ingredients until mixed through, holding back ½ cup cheddar cheese for the top before baking.

4.   remove bay leaves and set aside; pour a layer of sauce in the bottom of a 9"x13" baking dish.

5.   Gently stuff each shell with filling, approximately 1 tbsp per shell, and place in the baking dish side by side until all have been stuffed and placed in the dish.

6.   Cover with sauce and remaining cheddar cheese and bake covered (I use parchment paper because it doesn't stick to the cheese as much) at 350 degrees F. for 15 minutes.

7.   Uncover and continue to bake for another 15 minutes or until cheese is browned.

8.   Serve hot with garlic bread or croissants.

Notes :

These can be frozen after cooling in the baking dish. When reheating, allow to thaw before placing the dish in the oven at 350 degrees F. for 30 minutes covered and 15 minutes uncovered or until sauce is bubbling. If you start when the pasta is still frozen, you will need to cook it longer to reheat through.
You can use frozen spinach, 2 packages drained, in place of fresh spinach. 1 tsp garlic powder in place of cloves for the sauce (1/2 tsp for the filling) and 1 tbsp of dried parsley in place of fresh for the filling if you prefer.

Strawberry Brownie Trifle

INGREDIENTS:

• 5 oz Vanilla Instant Pudding
• 2 lbs Fresh Strawberries, sliced
• Chocolate Chips, melted for drizzling on top
• 1 box brownie mix (enough to make a 9×13) *you can also use a homemade brownie recipe
• 12 oz Cool Whip

INSTRUCTIONS:

1. Bake brownies according to directions and allow to cool completely. Once brownies are cooled, cut the brownies into small squares.
2. Slice the strawberries and remove the stems/leaves.
3. In a bowl, mix the pudding according to directions on package. Once pudding is set, fold in the cool whip to create a custard.
4. To assemble, layer half the brownies on the bottom of trifle bowl. Pour half the custard on top of brownies. Layer half the strawberries on top of the custard. Repeat steps one more time ending with the strawberries on top.
5. Melt about 1/2 cup of chocolate chips and carefully drizzle melted chocolate on top of the finished trifle.
6. Chill in refrigerator until eating, enjoy!

Forest Cheesecake Brownies

Ingredients :

Brownies :

• 1 cup cocoa
• ½ tsp salt
• 1 cup butter, melted, cooled slightly
• 2½ cups granulated sugar
• 1 T. vanilla
• 4 eggs
• 1½ cups all-purpose flour

Cherry Cheesecake filling :

• 1 egg
• 1 tsp vanilla
• ⅓ cup sugar
• 1 8oz package cream cheese
• ½ can cherry pie filling

Instructions :

1. Line a 9x13" pan with nonstick foil.
2. Preheat oven to 350 degrees F.

Brownies :

1)    Whisk butter and sugar.

2)    Add vanilla and eggs and mix well.

3)    Add flour, cocoa and salt, stirring well.

4)    Spread about half of this into the pan.

Cherry Cheesecake filling:

1)    Beat cream cheese, egg, vanilla and sugar,

2)    Spread this over the brownie batter.

3)    Dollop scoops of the cherry pie filling on top.

4)    Use the rest of the brownie batter to top the cherries. Use your hands to spread it.

5)    Bake about 35 minutes, cool to room temp and then chill hours before cutting.

Chocolate Chip Cookie Ice Cream Pie

INGREDIENTS :

·         2 tablespoons water

·         1/2 cup hot fudge topping

·         1 pouch Betty Crocker™ chocolate chip cookie mix

·         1/3 cup butter, softened

·         1 quart (4 cups) cookie dough ice cream, slightly softened

DIRECTIONS :

1)    Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.

2)    Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.

3)    Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.

Hawaiian Bubble Bread

Prep time:  3 hours 30 mins

Cook time:  30 mins

Serves: 18 servings

Ingredients :

Bread:

• ½ cup honey
• 2 tablespoons butter, melted
• 5 cups bread flour, divided
• 1 teaspoon granulated sugar
• ONE ¼ oz. package rapid/quick rise yeast
• 1 cup warm water
• 1 cup sliced ripe banana
• ½ cup pineapple-orange-banana juice, concentrate undiluted (Dole makes this)
• 1 teaspoon salt
• non-stick cooking spray

Glaze:

• 4 tablespoons pineapple-orange-banana juice, concentrate undiluted
• ½ cup cream of coconut| (NOT coconut milk or coconut water)
• 1 cup sifted powdered sugar

Instructions :

1)    Dissolve the sugar and yeast in the warm water and let stand for 5-10 minutes.

2)    In a blender, blend the banana, ½ cup of the pineapple-orange-banana juice, honey, and butter until smooth. Set aside.

3)    Spoon 2 cups bread flour into a measuring cup using this method.

4)    In a large bowl, sift together the bread flour and salt, then add the yeast mixture and the banana mixture from the blender and stir until well combined.

5)    Measure out another level 2¼ cups bread flour and stir it into the mixture until it forms a nice, soft dough.

6)    Flour a clean counter top or cutting board and place the dough on it. Knead until the dough it is elastic and smooth, about 8-10 minutes. Add, 1 tablespoon at a time of the remaining flour, as needed, to keep the dough from sticking to your hands during this step.

7)    Coat a large bowl with cooking spray and place the kneaded dough in it, flipping the dough on each side to coat to coat it with the spray.

8)    Cover bowl with a damp cloth and let dough rise in a warm place for about 1½ hours or until the dough has doubled in size

9)    Once it is doubled, punch the dough down once last time and place it on a lightly floured surface and let it rest for 5 additional minutes.

10) Coat a 10-inch bundt pan with non-stick spray.

11) Pull away pieces of dough and form them into balls about 1½ inches in size (about 30 balls).

12) Layer the dough balls in the prepared bundt pan and set aside.

13) In a bowl stir together the cream of coconut and 4 tablespoons of pineapple-orange-banana juice. Pour 4 tablespoons of the mixture over the dough in the bundt pan and set aside the rest of juice mixture. 

14) Cover dough in bundt pan with a damp cloth and let rise for 1½ hours or until doubled in size.

15) Preheat oven to 350 degrees F.

16) Remove cloth and bake in preheated oven for 30 minutes.

17) Remove pan and let the bread cool in the pan for about 20 minutes. Turn bread out onto a wire rack to cool completely.

18) Stir the powdered sugar into the remaining juice mixture and drizzle it over the top of the warm bread right before serving (the bread will soak up too much glaze if you do it too far in advance).

19) Cut the bread into slices or put it in the middle of the table and use the "pull apart" method. Enjoy!