Thursday, July 17, 2008


I just posted some recipes. . . I HAVE NOT tried them but thought they looked good and didnt want to write them. If they are yum I will let you know= if not I will delete!

Baked Brunch Omelet


1/2-3/4 (1 pound) loaf white bread, cut into cubes

1 1/2 pounds Cheddar cheese, shredded

1 1/4 cup cubed cooked ham

8 eggs

1 1/2 cups milk

1 pinch salt

1 dash hot pepper sauce, or to taste

1/4 cup chopped green onion

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.

In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.

Bake at 350 for 60 minutes.

German Pancakes with Strawberries

1/4 c butter
1 1/2 c milk
3/4 c flour
1/3 c sugar
3 eggs
1/4 tsp salt
3 c fresh strawberries, halved
2 T sugar
1 (8 oz) carton sour cream
1/4 c packed brown sugar
Maple syrup

Preheat oven to 400 degrees F. Put butter in a 9-inch glass pie plate. Place in oven for 5 minutes, or until butter melts and bubbles. While butter is melting put milk, flour, sugar, eggs, and salt into blender. Blend on medium speed until smooth. Remove pie plate from oven. Adjust heat to 450 degrees F. Immediately pour mixture into pie plate. Return pie plate to oven. Bake for 20 minutes. Reduce oven temperature to 350 degrees and bake 8 to 10 minutes more until edges are puffed and browned. Remove from oven.

In a bowl, sprinkle strawberries with sugar. Spoon into center of hot pancake. Cut hot pancake into wedges. Serve topped with sour cream, brown sugar, and syrup. Makes 4 servings.

Crock Pot Italian Chicken

4-5 Boneless skinless chicken breasts
2 Cans Cream Chicken Soup
1 Package Sliced Mushrooms
1 Can Artichoke Hearts
1 Envelope Zesty Italian Dressing
1 Cup Sour Cream
Cooked Egg Noodles, or Rice.

Layer Chicken, Soup, Mushrooms, Artichokes, then Dressing Mix in your crockpot. Cook on low 6hrs, or until chicken is done. Add the sour cream last, stirring one or two times. (It doesn't need to be completely mixed in.) Serve over egg noodles, or rice. *This is one of the easiest and yummiest dinners I make.*

Cream cheese peach cobbler

Title: Cream cheese peach cobbler

SO delicious!

1 big can of canned peaches and 1 small can
cinnamon sugar to sprinkle on top
1/2 pkg cream cheese
1/2 c butter
1 yellow cake mix

Preheat oven to 350 degrees.
Spread peach slices into 9 x 13 inch baking dish.
Sprinkle cinnamon sugar over peach slices
Combine yellow cake mix, butter, cream cheese by blending it
until the consistency is crumbly.
Bake in preheated oven for 45 minutes, until golden

Number Of Servings:12

Yummy Lasagna


so good

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

In a large skillet over medium heat, cook beef until brown.
Drain. In another skillet over medium heat, cook onion until
translucent. Combine beef and onion in a large saucepan with
tomato paste, crushed tomatoes, water, oregano, garlic
powder, salt, pepper and sugar. Cook over medium heat until
mixture comes to a boil. Reduce heat to low and simmer 1

While sauce is simmering, blend cottage cheese, Parmesan
and egg until smooth. Set aside.

Bring a large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.

Preheat oven to 350 degrees F (175 degrees C).

Spread 1 cup of sauce in the bottom of a 9x13 inch baking
dish. Cover sauce with 3 noodles. Cover noodles with one-
third of remaining sauce. Top with half the mozzarella. Place
another layer of noodles and one of sauce over the
mozzarella; top that with the cottage cheese mixture. Top with
remaining 3 noodles and remaining sauce.

Bake in preheated oven 30 minutes. Sprinkle remaining
mozzarella on top and bake 15 minutes more, until golden and

Number Of Servings:12

Pear Salad

Roquefort Pear Salad

"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."


  • 1 head leaf lettuce, torn into bite-size pieces (or bag or romaine lettuc)
  • 3 pears - peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled (blue cheese)
  • 1 avocado - peeled, pitted, and diced
  • 1/2 cup thinly sliced green onions
  • 1/4 cup white sugar
  • 1/2 cup pecans
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons white sugar
  • 1 1/2 teaspoons prepared mustard
  • 1 clove garlic, chopped
  • 1/2 teaspoon salt
  • fresh ground black pepper to taste


  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Provolone Chicken

4 chicken breasts
4 slices of Provolone Cheese
1 can Cream of Chicken
1/2 C. Margerine
1/2 C. Sour Cream
Salt & Pepper
1 Pkg. drg stuffing mix

Put chicken in 13X9 dish, lay cheese on top. Mix together Cr. of Chicken soup, Marg. and Sour cream and pour over chicken/cheese. Salt and Pepper to taste and sprinkle the stuffing on top. Bake 350 degrees for 45 minutes!