2 cups Pancake Mix
1 1/2 cups water
1 lb breakfast sausage
1 cup shredded cheddar cheese
1/4 cup maple syrup
Brown sausage in skillet, drain grease and set aside.
Mix pancake mix and water according to package directions. Stir in cooked sausage, cheese and syrup.
Pour into a greased mini muffin pan. Bake at 400 degrees 12-15 minutes.
Serve with extra syrup for dipping
12 ounces egg noodles
1 pound of ground beef
1 teaspoon garlic salt
1 (30-ounce) jar marinara sauce
2 cups sour cream
3 ounces cream cheese
1/2 white onion, chopped
2 cups cheddar cheese, grated
Preheat the oven to 350 degrees F.
In a large pot, bring salted water to a boil.
Cook the egg noodles in the boiling water to al dente according to the package directions. Drain the water from the pasta and set the pasta aside.
In a large skillet over medium heat, cook the beef while crumbling until no longer pink, about 7-10 minutes. Season with garlic salt.
Drain the excess fat from the cooked meat, if needed.
Stir the marinara sauce into the cooked meat and simmer for 10 minutes.
In a medium bowl, combine the sour cream, cream cheese, and onion, mix well.
In an ungreased 9×13-inch baking dish, arrange 1/2 of the cooked noodles.
Pour the sauce mixture over the arranged noodles, then top the sauce with the sour cream mixture.
Top the sour cream mixture with the remaining noodles and the grated cheese.
Bake the casserole until the cheese is melted and bubbly, about 25-30 minutes. Let sit for 10 minutes and serve.
6 slices bacon
1 (8-oz.) block cream cheese, softened
1/3 c. mayonnaise
1/3 c. sour cream
1 tsp. garlic powder
2-3 jalapeños, minced
1 1/2 c. shredded cheddar
1 1/2 c. shredded Monterey Jack
salt and pepper to taste
green onion, thinly sliced
Preheat oven to 350º. In a large nonstick skillet over medium heat, cook bacon in batches until crispy, about 8 minutes. Drain on a paper towel–lined plate, then chop. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of the cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup each of cheddar and Monterey Jack. Season with salt and pepper. Transfer to a small oven-safe skillet or baking dish and sprinkle with remaining 1/2 cup each of cheddar and Monterey Jack, cooked bacon, and jalapeño. Bake until dip is golden and bubbly, 15 to 20 minutes. Top with green onions. Serve with tortilla chips.
Crust:
3 cups graham cracker crumbs
1/3 packed light brown sugar1 tsp cinnamon
one stick plus 5 tbsp butter
Cheesecake Filling
4, 8-ounce bars cream cheese, softened to room temperature
1 1/2 packed light brown sugar
1 3.4 oz package banana cream instant pudding powder
2 1/2 cups heavy whipping cream
1 tsp vanilla extract
1 tsp almond extract
Toppings (optional)
Banana Cream Pudding
Whipped Cream
Fresh Banana slices
mini Vanilla Wafers
For the crust: Preheat oven to 350. Spray 9×13 baking pan with Baker’s Joy.
In large bowl combine graham crackers, brown sugar, cinnamon and melted butter. Mix until all graham cracker crumbs are moist. Pour crumb mixture into the baking pan and press tightly onto bottom of the pan. Bake about 10 minutes then let cool.
For the filling: In another large bowl beat the cream cheese with hand mixer until smooth. Add the brown sugar and continue mixing until well combined.
In separate bowl combine banana cream instant pudding powder and heavy cream. Use a whisk to combine well. Pour pudding mixture into cream cheese bowl and continue mixing until well incorporated. Add vanilla and almond extract, mix again. Pour cheesecake filling onto crust and spread evenly. Cover tightly and refrigerate overnight. Take cheesecake out of refrigerator and cut into squares. Right before serving add optional toppings. Only top squares that are being served at that time. Keep leftovers in fridge and add topping when ready to serve.
10 Lasagna Noodles
1 ½ cups Whole Milk Ricotta Cheese
1 Simply Nature Grade A Organic Cage Free Egg
2 cups Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
1 teaspoon dried Italian Seasoning
½ teaspoon Garlic Powder
kosher salt and pepper
2 14 ounce jars Pizza Sauce (you won’t need all of second jar)
Sliced Pepperoni
Preheat the oven to 400 degrees. Add 1 cup of pizza sauce to the bottom of a 9×13 inch baking dish.
Cook the lasagna noodles until al dente, about 10 minutes. As soon as they are finished, lay them out on a clean towel in a single layer so they won’t stick together! In a bowl, stir together the ricotta, egg, 1 cup mozzarella cheese, ½ cup parmesan cheese, Italian seasoning and garlic powder. Add salt and pepper salt and pepper to taste. Mix until combined. Spread 2 tablespoons of the filling on top of each lasagna noodle. Top each with a tablespoon of pizza sauce. Roll up the noodle and place it in the baking dish. Repeat with the remaining noodles. Top the noodles with the remaining pizza sauce, as much as you like. Top with the remaining mozzarella and parmesan cheese. Top with the pepperoni slices, again as much as you like. Bake for 25 to 30 minutes, until melty and bubbly! Remove and sprinkle with extra parmesan.
1 1/2 to 2 lb chicken breasts, cut into bite size pieces
1 Tablespoon olive oil
16 ounces broccoli, cut into bite sized pieces
1 ½ cups cheddar cheese shredded, divided
1 can cream of chicken soup, undiluted
⅔ cup sour cream
½ cup milk
½ teaspoon each garlic powder, onion powder, dry mustard powder, salt and pepper
For topping
10 Ritz crackers, crushed
1 tablespoon melted butter
In a large skillet, heat olive oil on medium high. Add the chicken pieces and cook until cooked through, about 10 minutes. Set aside. Place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp. Drain well and put in the bottom of the baking dish. In a large bowl, combine 1 cup cheddar cheese, soup, sour cream, milk, and seasonings. Stir in chicken and spread on top of broccoli in baking or casserole dish. Sprinkle with remaining cheese. In a small bowl, mix bread crumbs and butter. Sprinkle over the cheese. Bake 20-22 minutes until the breadcrumbs are lightly browned and the mixture is bubbly and hot.
1 1/2 lb top sirloin, cut into 1/2-inch cubes
2 tbsp Cajun seasoning, divided
12 ounces, wide egg noodles
2 tsp olive oil
1 tbsp butter
half small onion, minced
1 tbsp minced garlic
1/4 cup dry white wine
1 14.5 ounce diced tomatoes
1 cup chicken stock
1 1/2 cups heavy cream or half & half
3/4 grated parmesan, plus more for garnish
fresh chopped parsley
Season beef with 1 tbsp Cajun seasoning, cover and refrigerate for an hour. Boil pasta to al dente. Drain. Preheat a large skillet over medium-high heat then add olive oil and beef. Sear on at least 2 sides, 2 to 3 minutes. Stir in white wine, reduce heat to medium and simmer 2 minutes. Melt butter and stir in onion and garlic; simmer 2 to 3 minutes until softened. Pour in tomatoes, chicken stock, cream, remaining tablespoon of Cajun seasoning and grated parmesan. Cook on a low boil to thicken sauce, 10 to 15 minutes. Transfer cooked pasta into the sauce. Simmer 2 to 3 more minutes until sauce thickens and coats noodles. Garnish with extra parmesan cheese and chopped parsley.
2 lb boneless chicken breast, cut into bite size cubes
1 red bell pepper, large dice
1 orange pepper, large dice
1 red pepper, cut into wedges and broken apart
1 can cut pineapple in juice, drained
1 cup Hawaiian BBQ sauce, plus more for drizzling
spray oil
salt and pepper
juice from one lime
chopped fresh cilantro
Preheat oven to 350 degrees. Place chicken and veggies in large baggie. Add salt and pepper to taste then BBQ sauce and toss to coat well. Coat large sheet pan with spray oil. Spread chicken and veggies on sheet pan. Bake 20 minutes. Remove from oven, toss chicken and veggies. Add pineapple and return to oven 10-20 more minutes. Remove from oven, squeeze lime juice over the meal. Sprinkle with cilantro and drizzle more BBQ sauce. Serve over rice or cauliflower rice.
1 1/2 cups half and half
1 3.9 ounce package instant chocolate pudding mix
1 8 ounce container frozen whipped topping, thawed
1/3 cup semi-sweet mini chocolate chips
1/3 cup mini marshmallows, plus more for topping
1/3 cup chopped pecans, plus more for topping
1 9-inch graham cracker crust
bottled chocolate sauce
In large bowl, whisk cream and pudding for 2 minutes. Fold in the whipped topping (you just fold it in David). Stir in the chocolate chips, marshmallows and pecans. Pour mixture into pie shell, spread evenly. Cover and freeze until firm (6 hours or overnight). Remove from freezer 10 minutes before serving. Top with extra marshmallows and pecans and drizzle with chocolate sauce.
1 lb ground turkey
2 medium-sized or one large Zucchini, quartered and sliced 3/4 inch
1/2 onion, chopped
1 tbsp tomato paste
1 can black beans, drained and rinsed
1 can corn, drained
1 large tomato, diced
1 jalapeno, seeded and finely diced
1 tbsp minced garlic
3 tbsp fresh cilantro, chopped (plus more for garnish)
1 tbsp cumin
1 tbsp chili powder
1 tsp salt
1 tsp seasoned pepper
1/2 cup chicken stock or broth
shredded cheese
lime wedges
Spray a large skillet over high heat with oil and brown the turkey. Cook breaking the meat up until the turkey is cooked through, about 5 minutes. Push the meat to the side, add the onion and tomato paste and cook 1 minute. Stir in spices: cumin, chili powder, salt and pepper. Add the black beans, corn, tomato, jalapeño, garlic, cilantro, tomato stir well and add chicken broth. Bring to simmer. Add the zucchini, stir. Mix and cover, cook low 4 to 5 minutes or until the zucchini is tender crisp. Top with cheese of choice and serve with lime wedges and more cilantro if desired.