Wake-up Casserole

Ingredients
8 frozen hash brown patties
4 cups shredded Cheddar cheese
1 pound cooked ham, cut into cubes
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Arrange hash brown patties on the prepared baking dish. Sprinkle Cheddar cheese and ham over patties.
Beat eggs, milk, salt, and mustard in a large bowl using a whisk; pour over ham. Cover baking dish with aluminum foil.
Bake in the preheated oven for 1 hour. Remove foil and bake until edges are golden brown and a knife inserted in the center comes out clean, about 15 minutes more.

CREAM CHEESE SAUSAGE BALLS

Cream Cheese Sausage Balls this recipe will change the way you make sausage ball forever! Seriously THE BEST sausage balls EVER!

Ingredients:

1 lb hot sausage, uncooked (or any sausage you prefer)
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded


Directions:
Preheat oven to 400F.

Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls.

Bake for 20-25 minutes, or until brown.

Sausage balls may be frozen uncooked.

If baking frozen, add a few minutes to the baking time.

NOTE : You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free!

Pink Lemonade Pound Cake

Ingredients:
1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring, optional
Glaze
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

Directions
Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.
LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

Source tablespoon.com

Slow Cooker Orange Chicken

Don’t let Chinese Take-Out favorites be your clean-eating downfall! This slow cooker recipe for orange chicken is a skinny version that won’t disappoint!

Yield :
SERVINGS 8
SmartPoints : 6

Ingredients :
4 lg. chicken breasts, boneless, skinless (approx. 3.5 lbs.)
6 Tbsp. Flour
2/3 c. Smuckers Sugar Free Orange Marmalade
2/3 c. Jack Daniel’s BBQ Sauce
4 Tbsp. Kikkoman Light Soy Sauce
2 Tbsp. Ginger, fresh grated (or jarred)

Preparation :
Put chicken and flour into a bag and toss together.
Place the chicken in the crockpot.
Add the rest of the ingredients, cover and cook on low for 6 – 8 hours, or on high for 3 – 4 hours.
8 servings.

Nutritional Info :
Servings Per Recipe: 8
Amount Per Serving
Calories: 317.7
Total Fat: 5.4 g
Saturated Fat 1.4 g
Cholesterol: 122.9 mg
Sodium: 585.6 mg
Total Carbs: 20.5 g
Dietary Fiber: 0.3 g
Protein: 46.2 g

Sugars 7.3 g

BEST BREAKFAST CUPCAKES

INGREDIENTS:
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish

DIRECTIONS:
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Source : allrecipes.Com

Sopapilla Cheesecake

INGREDIENTS:
24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chiles
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.

Directions:
1.Preheat over to 250

  1. Mix all ingredients together
  2. Bake for 30 minutes ’til hot and bubbly
  3. Serve with corn chips or any type of cracker you like.

Serves 20+

Special Request Cake

Ingredients:
1 box (2 layer size) devil’s food cake mix
1/2 bag 4-6 ounces Semi Sweet Chocolate or chocolate chips
1/4 cup butter
1 pkg. (8 oz.) Cream Cheese, softened
1/2cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 Oreo Cookies, coarsely crushed

Directions….
Preheat oven to 350
Mix cake per box instructions and bake in 2 (9 inch) round pans as directed on package
Cool cakes in pans 10 min
Invert onto wire racks gently remove pans
Cool cakes completely

Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min
or until butter is melted Stir until chocolate is completely melted
Cool 5 min. Meanwhile beat cream cheese and sugar in large bowl with mixer until blended
Gently stir in COOL WHIP and crushed cookies

Place 1 cake layer on plate spread with cream cheese mixture. Top with remaining cake layer Spread top with chocolate glaze
let stand 10 min
or until firm
Keep refrigerated

Mississippi Sin Dip

INGREDIENTS:
24 oz cream cheese softened
1/2 cup mayonnaise
8 oz chopped green chiles
2 cups cheddar cheese
16 oz sour cream
12 oz deli honey ham, very finely chopped.

Directions:
1.Preheat over to 250

  1. Mix all ingredients together
  2. Bake for 30 minutes ’til hot and bubbly
  3. Serve with corn chips or any type of cracker you like.

Serves 20+

Banana Bread Chocolate Chip Cookies

Cook time: 15 Min Prep time: 10 Min

Ingredients
2 1/2 c flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c mashed bananas
1/2 c sour cream
1 stick butter
1/2 c sugar
1/2 c brown sugar
1 egg
2 tsp vanilla extract
OPTIONAL
1/2 c mini chocolate chips
1/2 c walnuts, chopped

Directions

Heat the butter in a small saute pan until it turns brown and smells nutty. Remove from heat and add the white and brown sugars. Let sit for about 5 minutes to cool. Pour into a large mixing bowl and add the egg and vanilla. Mix in banana and sour cream. In separate bowl, combine flour, baking soda, baking powder and salt. Fold into banana mixture. Fold in chocolate chips and nuts, if desired. Choose your own additions, you could also use raisins, toffee bits, pecans, etc. Refrigerate dough for at least 30 minutes. Drop a one inch ball of dough onto cookie sheets 2-inches apart and bake at 350 degrees for 10-13 minutes or until edges are brown.

Blueberry Coffee Cake Recipe

Ingredients

CAKE:
1¾cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup sugar
¼ cup butter, softened
1 egg
1 teaspoon vanilla extract
¾ cup milk
1½ cups fresh or frozen blueberries, thawed and drained

STRUESEL TOPPING:
½ cup all purpose flour
¼ cup packed brown sugar
¼ cup butter, softened

Directions
Preheat oven to 375ºF. Grease 9” cake pan. Combine flour, baking powder and salt; stir well to blend. Cream sugar and butter; add egg, vanilla extract and milk; stir well to blend. Add flour mixture all at once to creamed sugar mixture. Stir just until all ingredients are moistened. Spread half of batter in prepared cake pan. Spoon blueberries over batter. Spread remaining batter over blueberries. Topping: Combine all ingredients for topping until mixture is mealy. Sprinkle topping evenly over batter. Bake in preheated oven for 35 to 40 minutes or until toothpick inserted in centre of cake comes out clean. You will have blueberries on the toothpick but be sure there isn’t any cake batter sticking to the toothpick. Serve warm

Source : allrecipes.com