Recipes

HASHBROWN DISH

1(2lb) bag hash brown potatoes

1(10 oz) pkg. grated cheddar cheese

1(16oz) carton sour cream

1/2 cup chopped onions

1 can cream of chicken soup

1 tsp. salt

pepper to taste

1 stick melted oleo or any stick margarine

Bread crumbs (enough to put a light layer on top of casserole)

Mix all ingredients. Put in a greased 3 quart casserole dish. Cover with bread crumbs and melt another stick of oleo. Pour on top of casserole. Bake at 350 for 1hr. and 10 min. Save a little of grated cheese and put on top of casserole the last 20 min of baking time.

COFFEE CAKE

1 Small Package Vanilla instant pudding

4 eggs

½ Cup Crisco

1 Cup sour cream

Preheat oven to 350 degrees. Beat above ingredients together with mixer for ten minutes. Time this, it is important.

Sugar Mixture

¼ Cup white sugar

¼ Cup light brown sugar

½ Cup chopped nuts

Tablespoon cinnamon

Mix ingredients together. Set aside 3 Tbs. of the mixture, fold rest into cake mixture. Pour into ungreased tube pan. Sprinkle with reserved mixture. Bake for 1 hour. Cool before removing from pan.

MONKEY BREAD BITES (makes 1 dozen)

1/2 cup sugar, divided

1 tablespoon of cinnamon

1 (12 oz.) can refrigerated buttermilk biscuits

1 ( 6 oz.) can refrigerated buttermilk biscuits

1/2 cup plus 2 tablespoons of butter

1/4 cup firmly packed light brown sugar

1 teaspoon of vanilla

1/2 cup chopped pecans, toasted

extra-large foil muffin cups

Combine 1/4 cup sugar and 1 tablespoon cinnamon in a large bowl. Cut

biscuits into fourths, and add to sugar mixture; toss and coat. Set

aside.

Melt butter in saucepan. Add brown sugar and remaining 1/4 cup

of sugar, stirring until sugar dissolves. Remove from heat; stir in

vanilla and pecans.

Arrange 5 coated biscuit pieces in a lightly greased foil muffin cup;

place in a muffin pan. Repeat with remaining biscuit pieces. Drizzle

evenly with pecan mixture. Bake at 400 degrees for 18 minutes or

until golden brown.

HASH BROWN CASSEROLE

1 (32 oz.) package frozen hash brown potatoes - thawed

3/4 cup melted butter

1/2 cup chopped onion (optional)

1 (10 3/4 oz.) cream of chicken soup or cream of mushroom soup

1 (8 oz.) sour cream

1 cup shredded sharp cheese

2 cups corn flakes

Combine all ingredients except cornflakes.

Crush cereal and stir in 1/4 cup butter. Sprinkle over mixture.

Bake at 350 degrees for 45 to 50 minutes.

SAUSAGE AND EGG BREAKFAST PIZZA

1 lb. pork sausage

1 can (8.5 oz.) crescent rolls

1 cup frozen hash brown potato cubes, thawed

4 oz. shredded sharp cheese

3 eggs, lightly beaten

3 tablespoons milk

1/2 teaspoon salt & 1 teaspoon pepper

3 tablespoons each diced red and yellow pepper (optional)

1/4 cup thinly sliced green onions (optional)

2 tablespoons grated Parmesan cheese

Preheat oven to 375 degrees. Cook sausage until no longer pink.

Separate rolls into 8 triangles. Place in ungreased 12 inch rimmed

pizza pan with points toward the center. Press together, seal

perforations and form a circle one inch larger than pan bottom.

Turn edges under to make a slight rim. Sprinkle cooked sausage

over crust. Top with potatoes. Add peppers and onions. Sprinkle

with cheese. Stir eggs, milk, salt and pepper in small bowl. Pour

evenly over pizza. Sprinkle with Parmesan. Bake 20 minutes or

until eggs are set and crust is golden.

JUDY'S TASTY TURNOVERS

2 Granny Smith apples "cord and cut into 8 wedges" cook for 2

minutes in the microwave

2 tubes of crescent rolls

2 cups of sugar

1 1/2 sticks of butter

1/2 teaspoon of cinnamon

8 oz. Mountain Dew

After wedge has cooled put 1 each into crescent & roll up.

Place in a greased 9x13 pan.

Melt butter, mix with cinnamon and sugar.

Then spoon over each apple roll.

Pour 8 oz. of Mountain Dew around the dumplings "may substitute

Sprite or other".

Bake uncovered at 350 degrees for 30 to 40 minutes.

"If Granny Smith apples are not available, you can substitute a

tart apple"

THE "TEACHER'S SMOOTHIE"

"SIMPLE RECIPE"

Fill the blender "approx" 1/2 full with ice

2 ripe peeled bananas

4 cups of "fruit juice"

Blend on high for 1 minute

Top off with whipped cream and a straw

Consistency should be thick (add ice if not thick enough or add more

juice if mix is icy)

BETTER BANANA "LOW SUGAR" SMOOTHIE

Fill blender "approx" 1/2 full with ice

4 cups skim milk

2 ripe peeled bananas

1 tablespoon of vanilla

4 packets of "Splenda"

Blend "approx" 1 minute

Add whipped topping

SWEET POTATO DUMPLINGS

2 cans crescent rolls

1 package frozen Yam Patties (Wal-Mart)

Spray or butter a 9X13 pan

Pre heat oven to 400 degrees

Cut Yam Patties in half and roll each half in crescent roll

Place each crescent roll in a dish

Melt 1 stick of butter in the microwave

Stir in 1 cup of sugar

Stir in 2 tbsp cinnamon

Pour or spoon over each crescent roll

Pour 1 cup of orange juice, Sprite. or 7-up around the edges of each crescent roll.

Bake until crescent rolls are brown.

Can be made the night before and refrigerated until cooking time.

BREAKFAST CASSEROLE

6 eggs

2 cups of half and half

1 1/2 cups of cheddar cheese

1 tsp. salt

1 pound sausage (cooked and drained)

6-8 slices of bread, remove edges and cube

1 T butter

Spread bottom of casserole dish with melted butter. Cover entire bottom of dish with cubed bread pieces (use more than 8 pieces of bread if necessary). Crumble cooked sausage over bread. Sprinkle cheddar cheese over sausage. Mix together half and half, eggs and salt. Pour evenly over cheese. Refrigerate over night. Bake at 350 for 30-40 minutes.

Best with Tennessee Pride sausage and sharp cheddar cheese.

BLUEBERRY STREUSEL COFFEE CAKE

Cake:

1 pkg. yellow cake mix

8 oz. cream cheese

1/2 c. oil

1/2 c. sugar

1/4 c. milk

3 eggs

1 1/2 c. fresh or frozen blueberries

Spray 9 X 13 pan. Blend all ingredients (except blueberries) on low for 1 minute and medium for 2 minutes. Pour in pan. Scatter berries on top of batter. Combine streusel ingredients and drop over berries. Bake at 350 for 45 minutes.

Streusel:

1/2 c. chopped pecans

1/4 c. packed brown sugar

3 tbsp. butter, melted

1/2 tsp. cinnamon

SAUSAGE & CHEESE CRESCENT ROLLS

Prep Time: 20 minutes (start to finish 1 hour)

Makes 32 Servings

Ingredients:

2 (8 oz) cans of refrigerated crescent dinner rolls

1 lb hot or mild bulk pork sausage

1 (8 oz) package of cream cheese

8 oz. (2 cups) of shredded sharp cheddar cheese

Preparation:

1. Heat oven to 375 degrees. Unroll one can of dough into 2 long rectangles. Place in an ungreased 13 X 9 inch (3 quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

2. Brown sausage in large skillet over medium heat until thoroughly cooked, stirring frequently. Remove sausage from skillet; discard drippings. Add cream cheese to same skillet. Cook over low until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

3. Unroll second can of dough on work surface. Press to form 13X9 inch rectangle. Carefully place over cheese.

4. Bake at 375 degrees for 21 to 26 minutes or until golden brown. Cool 15 minutes. Cut into small squares.