November 28, 2014

Breakfast Pizza

1 pkg (8) refrigerated cresent rolls (a tube)
1/2 pound sausage  (I used cooked and crumbled bacon also)
2 cups frozen cubed or shredded hashbrowns, thawed
1 cup shredded cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp. salt
1/8 tsp. pepper
2 TBS grated Parmesan Cheese (like Kraft)

1.  Cook and crumble sausage.  Set aside.

2.  Spray a 9x12 inch pan with nonstick cooking spray.  (I used a cookie sheet that is half the normal size).  Roll out crescent roll dough and lay in pan.  Press to seal seams and put a little up the side of pan.

3.  Sprinkle with cooked sausage (and bacon if using).  Then add hashbrowns and grated cheese.

4.  In a small bowl mix eggs, milk, salt and pepper together until well combined.  Pour on top of breakfast pizza.  You might have to tilt pan to distribute egg mixture evenly over all.

5.   Sprinkle with parmesan cheese.  Bake at 375℉ for 20-25 or until golden brown.  Slice and enjoy.

*Add whatever you would like such as sauted onions, peppers, mushrooms etc.

From Your Home Based Mom

November 24, 2014

Pumpkin French Toast

12 slices bread
3 eggs
1/2 cup milk
3/4 cup pumpkin puree
1 tsp. pumpkin pie spice

1.  In a medium mixing bowl whisk together the eggs, milk, pumpkin, and spice until smooth.*

2.  Dip each side of bread in mixture and cook on a hot, greased, griddle or skillet.  Flip after 1-2 minutes and cook other side for 1-2 minutes.

Serve with butter, syrup, Nutella etc.

*The mixture will be pretty thick

From 5 dollar dinners

November 15, 2014

Chocolate Peanut Butter Cup Ooey Gooey Butter Cake

1 German Chocolate Cake Mix
1/2 cup butter, melted
1 egg

2nd Layer:
8 Reeses Peanut Butter Cups, cut in 4 pieces each (I used snack size)
3 fun size Butterfingers, roughly chopped

Cream Cheese Layer:
1 Pkg. (8 oz) cream cheese, softened
1 cup peanut butter
3 eggs
1 tsp. vanilla
1/2 cup butter, melted
4 cups powdered sugar

Chocolate Topping:
1/2 cup chocolate chips
1 TBS vegetable or canola oil

1.  Preheat oven to 350℉.  (If using a glass dish preheat to 325℉).  Spray a 9x13 inch pan with nonstick cooking spray and set aside.

2.  Combine the cake mix, egg and butter together.  Beat until well combined.  Put the cake mix layer on the bottom of prepared pan and pat to distribute evenly.

3.  Cover cake layer with chopped candy.

4.  Combine the cream cheese, vanilla, and peanut butter together.  Add the eggs one at a time and mix in.  Add the butter and beat well.  When combined add the powdered sugar and beat to combine.  When well mix spread evenly over the candy layer.

5.  Bake for about 50 minutes (glass pan may take about an hour).  The cake should be puffed up in the center when done.  The cake will still be just slightly jiggly.  Remove from oven and cool.

6.  When cake is cooled, melt the chocolate chip in the microwave for about 1 minute.  Add the oil and stir until well combined.  Spread on top of cream cheese layer.

From Recipes Food and Cooking

November 4, 2014

Nutella White Chocolate Chip Cookies

1/2 cup butter, softened (1 stick)
heaping 1/3 cup Nutella
1/2 cup light brown sugar, packed
1/4 cup sugar
1 large egg
2 tsp. vanilla extract
1-3/4 cups flour
2 tsp. cornstarch
1 tsp. baking soda
pinch salt, optional and to taste (I didn't add, I used salted butter)
1 cup white chocolate chips
1 cup semi-sweet chocolate chips

1.  In mixing bowl combine butter, Nutella, brown sugar, sugar, egg, and vanilla.  Beat until creamed and well combined, about 4 minutes.

2.  Scrape down the sides of the bowl and add flour, cornstarch, baking soda, and salt if using.  Beat on low speed until just combined.

3.  Add white and semi-sweet chips.   Beat until just combined.

4.  Use a large cookie scoop or 1/4 cup measuring cup to form approximately 11 equal sized mounds of dough.  Roll into balls and flatten slightly.  Place mounds on plate and cover with plastic wrap.  Refrigerate dough for at least 2 hours (or up to 5 days)  It's important to chill the dough.

5.  Preheat oven to 350℉ and bake cookies for about 9 minutes on a lined or greased cookie sheet.  Space cookies at least 2 inches apart.  The cookies should have the edges and top set but can look slightly underdone.  They firm as they cool.  Allow cookies to cool on the baking sheet.

You can freeze the uncooked dough balls for up to 4 months.

From Averie Cooks