Let all that you do be done in love.
1 Corinthians 16:14 ESV
In a large bowl, combine 1 1/4 cups banana chips, 1 cup broken cream-filled sugar wafer cookies, such as Nabisco, 3/4 cup walnut pieces, 1/2 cup yogurt-covered raisins, 1/2 cup dried cherries and 1/3 cup chocolate chunks.
* 4 slices challah or white bread
* 1 Strawberry sliced
* Nutella
**** If you don't have Nutella at home try it this way :O)
* 4 slices challah or white bread
* 2 ounces semisweet chocolate, chopped
Directions
1. Form 2 sandwiches with the bread, Strawberries, and chocolate.
2. Transfer to a hot panini press or waffle iron and cook until the bread is golden and the chocolate has melted, 2 to 3 minutes.
INGREDIENTS:
1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits
DIRECTIONS:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
INGREDIENTS:
4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1 1/2 cups shredded Colby-Monterey Jack cheese blend (6 oz)
6 eggs
1/2 cup milk
1 teaspoon salt-free garlic-herb blend
1/2 teaspoon salt
1/2 teaspoon red pepper sauce
5 slices precooked bacon, cut into 1/2-inch pieces (about 1/4 cup)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
DIRECTIONS:
1. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Spread potatoes evenly in baking dish. Add cheese; stir gently to mix.
INGREDIENTS:
2 Pillsbury® Grands!® frozen southern-style biscuits (from 25-oz bag)
2 eggs
1/2 cup milk
1 can (7 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, drained, or 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
2 strips bacon, cooked, crumbled
1/3 cup shredded Swiss cheese
DIRECTIONS:
1. Heat oven to 350°F. Place biscuits on cutting board to thaw, about 10 minutes.
2. In medium bowl, beat eggs and milk with wire whisk until blended. Stir in corn, bacon and cheese.
12 ServingsPrep: 20 min. + chilling Bake: 45 min.
Ingredients
* 2 pounds ground beef
* 2 envelopes taco seasoning
* 1 package (8 ounces) cream cheese, cubed
* 24 uncooked jumbo pasta shells
* 1/4 cup butter, melted
*
ADDITIONAL INGREDIENTS (for each casserole):
* 1 cup salsa
* 1 cup taco sauce
* 1 cup (4 ounces) shredded cheddar cheese
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 1-1/2 cups crushed tortilla chips
* 1 cup (8 ounces) sour cream
* 3 green onions, chopped
Directions
* 3 ounces of cream cheese, softened for 10 seconds in the microwave
* 3 tablespoons strawberry jam
* A few sheets of graham crackers, broken into squares or rectangles
Mix the softened cream cheese with the jam. Spread a little of the mixture on top of each graham cracker. Either eat right away, or chill for 30 minutes. The grahams will soften and become more like a cheesecake crust, and the topping will firm up.
Kids can help: Break up grahams, stir cream cheese and jam
Extras: Use different flavors of jam, top with a slice of fresh strawberry
This is a really good breakfast casserole that we enjoy as a weeknight dinner. Last month was the first time I prepped it for the freezer. It was better than the times I had made it the same day. Enjoy! :o)
1 (2 lb) package frozen hash brown potatoes, thawed
1 (8 ounce) package sliced ham, chopped
2 (10 3/4 ounce) cans cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp cheddar cheese
1 1/2 cups grated parmesan cheese
Preheat oven to 375 degrees. Lightly grease a 9 x 13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Bake in preheated oven until sauce is browned and top is browned, about 60 minutes.