Buffet Ideas

Bacon N'Egg Biscuit Bake

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.

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Taco Filled Pasta Shells

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

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Strawberry Cheescakes

* 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 

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Sweet Potato Soufflé

    * 40 oz Canned Sweet potatoes or Yams or 2 1⁄2 lb Fresh Sweet potatoes cooked
    * 1⁄4 c Milk
    * 1⁄2 c butter or margarine, melted and cooled
    * 3⁄4 c sugar
    * 2 eggs
    * 1 T vanilla extract
    * 1 c Brown Sugar
    * 1 c Flour
    * 1⁄3 c Butter/margarine chilled
    * 1 c chopped walnuts or pecans
 
Instructions
 

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Butternut Squash Lasagna with Shitake Mushrooms and Sage

 INGREDIENTS

* 3 tablespoons extra virgin olive oil

* 2 medium onions, chopped

* 1 pound fresh shiitake mushrooms, sliced

* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices

* 2 cups vegetable broth

* 4 tablespoons chopped fresh thyme, divided

* 4 tablespoons sliced fresh sage, divided

* 3 15-ounce containers whole-milk ricotta cheese

* 4 cups grated mozzarella cheese, divided

* 2 cups grated Parmesan cheese, divided

* 4 large eggs

* Olive oil

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