Sausage Breakfast Casserole

Sausage Breakfast Casserole Recipe

Ingredients:

1 lb of Italian pork sausage, (then cooked, drained, crumbled)
4 1/2 cups cubed day old bread
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups whole milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
Fresh ground pepper to taste
1/2 cup sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)

Method:

1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.

2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
Serves 6-8.

Rudolph Cookies

The girls and I made these this weekend and they were a lot of fun to make, very cute and yummy too!

* Make your favorite peanut butter cookies recipe as per normal.
* The second they come out the oven stick little broken pretzels in the top for antlers, two mini chocolate chips for eyes, and a red M&M for the nose.

TIP: do the antlers first because they are more difficult to stick in as the cookie cools!

PUMPKIN CHOCOLATE CHIP COOKIES

These cookies are a season favorite of mine and they are super easy to make!!!!!!! I thought I had a picture on my computer of the cookies I made but it is lost. So I guess I will just have to make another batch tonight for the simple fact I need a picture LOL!!!!!!!!! Poor me!!!!!

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. milk
1 c. chocolate chips
1 tsp. vanilla
Nuts (optional)

Dissolve baking soda in milk; set aside. In large bowl add pumpkin, sugar, oil, and egg; stir. Add flour, baking powder, cinnamon, salt and baking soda mixture. Mix well. Stir in chocolate chips and vanilla. Spoon onto cookie sheet. Bake at 375 degrees 10 to 12 minutes or until done.

Warm Fall Chili

Being my first post ... EVER, I thought I would start with something simple.


Ingredients
1 lb lean ground beef
2 cans pinto beans (rinsed)
1 can black beans (rinsed)
1 can great northern beans (rinsed)
1 package taco seasoning
1 can regular diced tomatoes with water
2 tablespoons fresh cilantro
1 can regular whole kernel corn
1 package Ranch seasoning (must be dry powder)


1. cook the ground beef until brown
2. add corn, diced tomatoes, taco seasoning, ranch seasoning and 1 cup water
3. add all beans (rinsed and cleaned)
4. add cilantro
5. let cook for 5-10 minutes until beans are soft
6. enjoy!!

Creamy Blueberry Pie

A friend of ours from LifeGroup (Sarah) made this pie when she had us over once last spring. It was sooooo good and I never forgot it. I was having my inlaws over last night and trying to think of a good dessert. This pie came to mind, so I called Sarah for the recipe. It turned out wonderfully and was a big hit. I highly recommend you try this pie.



I did find some fresh blueberries at the store (yes, I paid an arm and a leg for them this time of year). I imagine you could use frozen blueberries as well, but I'm sure this is yummiest when blueberries are in season and at their best. But I'm going to do it again for Thanksgiving and use frozen if I can't find them fresh. It is so yummy!!!

INGREDIENTS
3 cups fresh blueberries
1 (9 inch) deep dish pie crust
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 eggs, beaten
1/2 cup sour cream
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup butter


DIRECTIONS
Combine 1 cup sugar, 1/3 cup flour, and salt. Add eggs and sour cream, stirring until blended.
Place blueberries in pastry shell, and spoon sour cream mixture over berries.

In another bowl, combine 1/2 cup sugar and 1/2 cup flour. Cut in butter or margarine with pastry blender until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.

Bake at 350 degrees F for 50 to 55 minutes, or until lightly browned.

I think it is best served warm -- about 2 hours after you take it out of the oven.

Natures Candy

This recipe was taught to me by my Papa Larry. It is delicious and a great thing to try!

Ingredients:
1 apple
a little ground cinnamon
a small spoonful of sugar

Directions
Cut an apple into small 1" cubes. Put them onto a small plate
or bowl. Sprinkle sugar and cinnamon onto slices. Put into
microwave for about 8 seconds.(optional)
ENJOY

Me and my mom tested this and we both agree: It's better
Than any Halloween candy.(And less fattening!)

(SORRY that there are no pictures.)

Ooey Gooey Butter Cake

People treat me like a goddess when I make these ...

• 1 pkg. yellow cake mix


• 1 stick butter, melted


• 2 eggs


• 8 oz. cream cheese, softened


• 1 lb. powdered sugar


• 2 eggs


• 1 tsp. vanilla

Preheat oven to 350 degrees.
Mix cake mix, melted butter and 2 eggs together. It will be a very stiff mixture. Spread/pat into a greased 13 x 9 inch pan.

Mix cream cheese, 3/4 of the powdered sugar, 2 eggs and vanilla until creamy and pour over top of batter mixture. Bake at 350 degrees for about 35 minutes (until lightly brown on top). Sprinkle remaining powdered sugar on top.

Apple Bread

Prep Time: 15 minutes
Bake Time: 55 Minutes
Oven 350 Degrees

1 1/2 cups all- purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 cup sugar
1 cup finely shredded, peeled Apple
1/4 cup cooking oil
1 egg
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts or pecans

1. Grease bottom and 1/2 in up sides of an 8x4x2 loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder,salt and nutmeg; set aside.
2. In another medium size mixing bowl combine shredded apple, cooking oil, egg, and lemon peel; mix well. Add dry mixture to the apple mixture. Stir just tell moistened (batter should be lumpy). Fold in walnuts or pecans.
3. Spoon batter into the prepared pan. Bake in a 350 degree oven55 to 60 minutes or till a wooden tooth pick inserted near center comes out clean. cool in the pan on a wire rack for 10 minutes. remove loaf from pan. cool completely on wire rack. Wrap and store overnight. Makes one Loaf.

Super Easy Fresh Salsa

I like this recipe because you really can't mess it up. You can use a little more of one ingredient or a little less of another and it will still come out great.

15 to 20 Romaine Tomatoes
1/2 large finely chopped White onion or red onion
1 1/2 cups finely chopped Cilantro
2 small cloves of Garlic minced
2 hot Chile peppers, Serrano or Jalapeno, finely chopped
3 tablespoons of limes juice
1 tablespoon of Lemon pepper

Mix together and you have fresh salsa. Simple as that. Serve with tortilla chips.

Brittany's Birthday Chocolate Chocolate Mousse Cake

I told Brittany I would make her whatever dessert she wanted for her birthday. She told me a chocolate mousse cake. I found this on Food Network, from Emeril Lagasse.
Yummy, but once again, I forgot to take a picture! I also forgot the chocolate curls on top, and ice cream. Man, I didn't do so good!

For the cake:
8 eggs
1 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder
1 cup bleached flour
1 teaspoon baking powder
2 tablespoons butter

To finish:
1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder
1 stick butter, at room temperature
1 teaspoon pure vanilla extract
1/3 cup boiling water
2 cups heavy cream
8 ounces semisweet chocolate, melted
3/4 cup simple syrup, (equal amounts sugar and water, simmered until sugar dissolves)
3 ounces semisweet chocolate, shaved into curls
10 to 12 scoops vanilla bean ice cream

Preheat the oven to 350 degrees F. For the cake: Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer fitted with a wire whisk, beat on medium-high speed until the mixture is pale yellow, thick and has tripled in volume, about 8 minutes. Sift the cocoa, flour and baking powder together in another large mixing bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9 by 2-inch) round cake pans with the butter. Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter evenly into the pans and bake until the cake springs back when touched, about 25 minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the cakes and flip onto a wire rack. Let cool completely. Sift together the confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and mix with an electric mixer until incorporated. Add the vanilla and boiling water and mix until smooth. Let cool. In the bowl of an electric mixer, combine the cream and the chocolate. On medium speed. Whip until stiff peaks form, set aside.

To assemble the cake: Line a baking sheet with parchment paper and place a wire rack over it. Using a serrated knife, cut each cake in half horizontally. Brush the tops of three of the layers with 1/4 cup of the simple syrup. Place the bottom layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup of the mousse evenly on top of the cake. Top with a second layer of cake. Spread another 3/4 cup of the mousse over the top of the cake. Repeat the same process with the third layer. Top with the fourth layer. If necessary, shave off any uneven pieces of the cake with a serrated knife so that it is smooth and even on all sides. Chill for 2 hours. Spread the frosting evenly over the sides and top of the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of the cake. Slice and serve with the ice cream.

Healthy Italian Meal

So, for those of you who do not know me, I like to pretend I am Italian. I love the Italian language, Italy, and most things Italian. I made a very healthy Italian meal, and invited Brittany, Eddie, Destiny and Mike over. I was originally going to have everyone over on Sunday afternoon and have the girls help me cook and take pictures and everything, but then I got sick. I had already purchased the food so I had them over on Monday, but since I was rushed, I didn't remember to take pictures, and I didn't figure calorie/fat content as intended. But here is what I served:

Appetizer: Melone e Proscuitto
This is a simple and yummy Italian classic. All you need is slices of melon (I usually use canteloupe, but have used honeydew as well), which you wrap with thinly sliced prosciutto (Italian cured ham). I think it tastes better to refrigerate them together for a couple of hours.

Salad: Insalate Caprese
There are many ways to serve this dish, but the basic elements are fresh mozzarella cheese (comes in a very soft, white ball packaged with liquid), tomatoes and basil. You can serve slices of tomato and cheese with whole leaves on top. I cut the tomatoes and cheese into small cubes, chopped the basil leaves, and drizzled the whole shebang with a tiny bit of extra virgin olive oil and balsalmic vinegar.

Side Dish: Spaghetti di zucca primavera:
The recipe below is for the Primavera sauce. Primavera means spring, and you can use any spring vegetables to make this. For a healthy twist, I served the sauce over baked spaghetti squash, but you can also use whole wheat pasta for a healthy dish (or regular pasta). I prefer fresh spices for a more robust flavor:

14.5 oz can diced tomatoes
6 oz. tomato paste
3/4 c. broccoli florets
3/4 c. carrots, thinly sliced
3/4 c. onion, sliced (or chopped)
1/2 c. zucchini, cut into chunks
1/2 c. green bell pepper, sliced
1/2 c. red bell pepper, sliced
2 cloves garlic, chopped (I minced mine and added 4 cloves - i loves me some garlic!)
2 bay leaves
1 Tblsp. olive oil
1/2 tsp. basil
1/2 tsp. rosemary
1/2 tsp. oregano
1/2 tsp. thyme
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1/2 cup water (I added a little more water)

In a large pot, combine all ingredients. Heat just to boiling, cover and reduce heat to simmer. Cook until all vegetables are tender, approximately 45 minutes. Stir occasionally.

Meat: Pollo Limetta

6 chicken breasts, boneless and skinless

1/2 tsp salt

1/2 black pepper, freshly ground

4 Tblsp lime juice

1/4 cup dry white wine

9 Tbs olive oil (I cut this to 5 Tblsp and added an extra 4 Tblsp of white wine)

1/4 cup fresh basil leaves, chopped

1 garlic clove

Mix together the lime juice, wine, olive oil, salt, pepper, basil, and garlic clove in either a bowl or a resealable bag.

Add the chicken breasts and cover the bowl or seal the bag.

Place the chicken in the refrigerator. Allow the chicken to marinate for 30-60 minutes.

Place the chicken in an oven proof dish. Pour the marinade over the chicken.

Cook the chicken for 30-40 minutes at 350F.

Remove and serve with the sauce.

Note: This makes a great prep-ahead dish. Assemble all ingredients, including the chicken, in a freezable, resealable bag. Place the chicken in the freezer. When you want to prepare the chicken allow to defrost completely. The chicken will be perfectly marinated.

Sorry there aren't pictures, but hope you enjoy these!

Joan

Blackberry Cream Pie

Prep: 10 minutes
Freeze: 4 to 24 hours
Bake: 5 minutes


Ingredients

1 purchased 9-inch graham cracker crumb pie shell
1 egg white, beaten
1 cup whipping cream
1 8-oz. pkg. cream cheese, softened
1 10-oz. jar black raspberry spread
Fresh black raspberries, lemon peel twist, and/or mint leaves (optional)

Directions

1. Preheat oven to 375 degrees F. Brush pie shell with beaten egg white. Bake for 5 minutes. Cool on a wire rack.

2. In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside.

3. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries, lemon peel twist, and/or mint. Makes 8 servings.

I found this recipe on MSN lifestyles.

Oreo Ice Cream Creation

I got the idea for this recipe one day when I was bored on a Saturday.Well here it is.
IGREDIENTS
An oreo
1 small scoop of ice cream
sprinkles (optional)

Take an oreo and split it in half. Get a small scoop of ice cream and put on the of the oreo
that has the least amount of icing. Close the oreo. Roll it in sprinkles if you want. Its YUMMY!

BY ABBY (IMAGINATION PRINCESS)

Taco Soup

OK girls, here is a favorite of mine. What has held me back is not having a photo. I keep forgetting to make it and take a photo. Next time I make it, I promise to take a pic and add it to this post … but for now, here is this recipe:

1 lb. ground beef (could use chicken or turkey)
1 can pinto beans, undrained
1 can diced tomatoes, undrained
1 can corn, undrained
1 pkg taco seasoning
1 pkg dry ranch dressing mix

Brown your ground beef and then add it to a pot of everything else. Mix in the seasonings. I usually add about a cup of water to make it a little soupier. Let it simmer about 30 minutes. Voila – you’ve got the yummiest soup ev-ah!

For extra calories, serve with grated cheese, corn chips and sour cream. Yummylicious.

Finally, Something to Contribute!

Well, I finally made something that took a little more effort than pushing start on the microwave! So here it is, in honor of National Chocolate Chip Day; which was Augst 4th!

Chocolate Chip Banana Bread

2C All purpose Flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 C unsalted butter, softened

1 C sugar

2 large eggs, room temperature

1 tsp vanilla extract

1 C ripe, mashed bananas (about 3 medium)

1/2 C plain yogurt

1/2 C chocolate chips

-- Heat oven to 325 degrees

-- Using shortening or soft butter grease 9x5 inch bread pan with waxed paper

-- Flour the bottom of the pan and tap out the extra

-- Sift the flour, baking powder, baking soda and salt into a mixing bowl and set aside

-- Using an electric mixer, cream the butter in a separate bowl. Gradually beat in the sugar. Beat the eggs in one at a time. Blend in the vanilla.

-- In another bowl, stir together the banana and yogurt until blended

-- Blend the dry mixture, banana mixture and creamed mixture in thirds, alternating dry and wet to help prevent clumping

-- Fold in the chocolate chips

-- With a rubber spatula, scrape the batter in to the pan and smooth the top

-- Bake on the center rack of the oven 60-70 minutes or until the top is golden brown and a toothpick comes out clean.

-- Cool in the pan on a rack 15 minutes

-- Remove from the pan and cool completely before slicing

The recipe actually comes out to about 340 calories per serving (makes 10-12 servings) -- I don't have the exact nutritional info, but I ran it through the Calorie King meal builder and thats how it came out!

Let me just say that I don't normally bake...heck, I don't normally COOK seeing as when I married the man 13 years ago (this month!) he was a chef (who can -- or wants to compete with that?) -- and, further, I don't LIKE fruit breads. But I had almost all of the stuff on hand and the kids LOVE it.

It also makes the house smell yummy!

Mojo Sauce

According to Wikipedia, Mojo is the name of several types of hotsauce the originated in the Canary Islands. In cuban cooking, mojoapplies ot any sauce made with garlic,olive oil, and a citrus juice,traditionally sour orange juice. In Cuba, it is served with almosteverything.

You can use this on Beef or Chicken fajitas and everyone fights for the last spoonful. I have also used this for the cooking broth in Fondue, I just add about a cup more of orange juice and 3 to 4 cups chicken broth.

Cook Time: 5
Prep Time: 20
Yummy scale: 5

1/2 c olive oil
2 tbsp finely chopped garlic
2 tbsp chopped parsley
1 tsp ground cumin
1/2 c orange juice
1/4 c lemon juice (tastes best frshly squeezed)
2 tsp hot pepper sauce, or to taste
salt

Heat oil in a skillet over low heat.Add garlic and cook for 5 min, or until soft but not brown.Removefrom heat.Whisk together parsley, cumin, juices and hot sauce.Whisk in olive oil mixture and season with salt. Cool. Best if eaten within a few hours of preparing.

From http://www.grouprecipes.com/

Chicken and Marjoram Taquitos

I got this recipe from one of my favorite cook books, quick and easy flavours of Mexico. I make this dish about once a month. The Original recipe calls for Pork it is really good with pork but I like chicken a little better. I would recommend trying it once with pork and once with chicken. as another opinion you don't have to deep fry the tortillas and just have it more like a taco. I prefer deep fried but it is yummy either way.

Ingredients:
12 yellow corn tortillas, warmed
Vegetable oil for shallow frying

CHICKEN AND MARJORAM FILLING
1 teaspoon vegetable oil
1 onion, chopped
2 fresh red chillies, chopped
2 cloves of garlic, crushed
2 teaspoons ground cumin
1 lb chicken shredded or pork minced
4 tablespoons chopped fresh marjoram

1. To make filling, heat oil in frying pan over high heat, add onions, chillies, garlic and cumin and cook, stirring for 3 minutes or until onion and chillies are soft. Add pre-cooked and shredded chicken ( if you are using pork: add pork and cook, stirring for 3-4 minutes or until Brown) stir in chicken and let cook for 2-3 minutes or until warm. remove heat, stir in marjoram and cool slightly.
2. Place 1 to 2 tablespoons of filling along the centre of each tortilla, then roll up and secure with a wooden toothpicks or a cocktail sticks.
3. Heat 1/2 ' oil in a frying pan until cube of bread dropped in browns in 50 seconds. cook taquitos, a few at a time, from 1-2 minutes or until crisp. drain on absorbent kitchen paper.

NOTE: warming tortillas before rolling or folding makes them pliable and prevents breaking and cracking. to warm tortillas place in a dry frying pan over medium heat. Heat for 20-30 seconds on each side.

SERVE taquitos with salsa verde, fresh Salsa and/or hot sauces. If you can not find fresh marjoram, the dried stuff in a bottle works just fine.

Creamy Alfredo Sauce

Hi, I'm Brittany's friend Joan. I want to post some yummy, healthy recipes, too, but so I'm posting something, here is a recipe for Alfredo sauce that is super easy and fast. You can serve it over any kind of pasta, and it goes well with seafood, chicken, steak, and all kinds of fresh veggies (I love making this sauce with some pasta, shrimp and broccoli). The recipe below is for one batch - you may want to double or triple it for 5 - 6 people.

Ingredients:
2 Tblsp. butter or margarine
1 cup milk
2 Tblsp. flour
1/3 cup Parmesan cheese (you can use the kind in a can, but tastes MUCH better with fresh grated)
Fresh garlic, minced or garlic powder to taste
Salt and Pepper to taste

Start by melting the butter over low heat in a small saucepan. Add the milk, then whisk in the flour a little at a time. Flour mixes better with cold milk, so try to whisk the flour in before the milk and butter are too hot. Once this rue is mixed with no lumps, add the seasoning and cheese. Continue to cook over medium-low heat, whisking frequently or constantly until the cheese is melted and the sauce is smooth.

I'm excited about this cooking club. Thanks for organizing, Brit!

Chicken with Apples and Cider

Okay, taking into consideration my current health kick, it should be obvious that I'm about to give you a HEALTHY recipe. This is a recipe that I first tried a couple of years ago and I love love LOVE it. It's from a Weight Watcher's cookbook, but don't worry, it doesn't taste like health food. Promise.

Ingredients:

3 tbsp reduced calorie margarine
1 Granny Smith apple, cored and sliced
1 tbsp packed dark brown sugar
Four 4-oz skinless boneless chicken breasts
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider
1/4 cup cider vinegar
2 cups hot cooked wide noodles

Directions:

1. In a large nonstick skillet, melt half of the margarine. Saute the apple until lightly browned, about 5 mins. Sprinkle with the brown sugar ; cook, stirring frequently, until tender, 3-5 mins longer. Transfer to a plate.

2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt and pepper. In the skillet, melt the remaining margarine. Saute the chicken until until browned, 4-5 mins on each side. Transfer to another plate.

3. In the skillet, cook the onion, covered , until tender, 6-8 mins; stir in the cider and vinegar. Reduce the heat and simmer 2 mins. Return the chicken to the skillet; simmer, spooning the sauce over the chicken, until the chicken is cooked through and the liquid is reduced by half, 4-5 mins.

4. Return the apples to the skillet; cook until heated through, about 2 mins. Arrange the noodles on a platter; top with the chicken mixture pouring any remaining juices over the chicken.

I always sprinkled Parmesan Cheese on the top of mine but it's not necessary. Another yummy alteration you can make is to throw in a few tablespoons of raisins.


For those of you interested in nutrition facts, here you go!

Creates 4 servings.

Per serving:

287 Calories
6g Total Fat
1g Saturated Fat
76mg Cholesterol
237mg Sodium
34 g Total Carbohydrate
3 g Dietary Fiber
24 g Protein
34 mg Calcium

If you are counting Weight Watchers points, this dish is 6 points per serving.

Enjoy!

Peanut Butter & Jelly Cookies

This recipe was provided to us by Aubrey. Thank you so much for passing on this Delicious looking recipe!!

1 1/4 cup flour
1/2 tsp. salt
1 tsp. baking powder
1/2 cup butter (1 stick), softened
1/2 cup crunchy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp. vanilla
1 egg
jelly or jam

Pre-heat oven to 375 F. Sift together flour, salt & baking powder. Set aside. In another bowl cream together butter, granulated sugar & brown sugar. Beat in egg & vanilla. Stir in flour mixture until well blended. Shape into 3/4″ balls and place 1-2 inches apart on a greased baking sheet. Slightly flatten with fork tines in a crisscross pattern. Using the end of a wooden spoon, press a shallow well into the center of cookie. Fill well with jelly. Bake 10-12 minutes until golden. Allow to cool for a few minutes on the baking sheet until firm enough to transfer to cooling rack.

Ugly Dip !!! a.k.a meat dip

OK!!! do not be thrown off by the name of this recipe. This is a Kerr family classic that has been in my family for years and happens to be one of mine, my dads and Eddies favorites. This is super yummy but it is just not the prettiest dip on the block. Sense it is a family recipe the measurements don't have to be exact you can give or take a little bit were you like...

1 Pound of Ground Beef
1 16 oz sour cream (do not use the daisy brand or any low-fat/fat-free)
1 cup Parmesan Cheese
1-2 tablespoons of jalapeno juice from the jar
1/8-1/4 Cups of finely chopped jalapenos (depending on desired heat)

Over medium heat brown ground beef; when beef is fully cooked drain off grease. Lower heat slightly and mix in sour cream, Parmesan, jalapeno juice and jalapenos. Cook for an additional 6-10 minutes or until dip is hot and well mixed serve hot with tortilla chips. Enjoy.

Yummy scale: 10
Great side dish with any none meat soup.

Exciting!

This is so cool! I have a couple of ideas, but will have to actually make the things first so I can take pictures! Can’t wait to see what everybody has to offer …

Ashli

Here we go !!!

I don’t know about you, but I am constantly looking for new yummy recipes. I thought this would be the perfect place to post new yummy recipes I find and I would like to invite you to do the same. Or actually they don't even have to be yummy or new; they can be everyday recipes, old family favorites or even improvements on the classics. A few times a week I will post recipes I have tried, with pictures (optional), my thoughts, helpful hints, etc. Please feel free to do the same.
When you post a recipe put where you found it, How Yummy it was on a scale of one to ten, Other item you served with the recipe and label it under category (Dessert, Chinese, Mexican, etc.)

Please try to put only recipes you have tried yourself, I know that there are tones of wonderful recipes in cookbooks waiting to be made. Try them out, and then tell us how it went. Don’t be afraid to try new thing, who knows you might find the next biggest thing!!
If you would like to contribute and/or know anyone else that would be interest let me know and I will add you to the author list.
STILL IN PROGRESS: My goal is to have a cooking club meeting set up once a month for the members here in salt lake by October. For our of town members I would invite you to try and organize a meeting in your home town. Every time we have a meeting we can post pictures and share the recipes we made and the fun we had. MORE DETAILS TO COME !!!