3 fresh eggs
1 b ox cream cheese
1 lb diced Thick Cut Bacon, cooked soft and drained
2 cans crescent rolls
4 green onions-trimmed and sliced thinly & 1/4 cup diced white onion
1/2 cup diced bell pepper
2 cups Ham, diced
1 cup shredded cheddar cheese
Preheat oven to 375 degrees. In a small mixing bowl, whip eggs into softened cream cheese until fully mixed, set aside. Sauté’ Thick Cut Peppered Bacon until cooked but not crisp, add onions, bell pepper and Ham. Continue cooking until onions are translucent, drain and set aside. Roll out dinner roll dough until 1/2 inch thick. Arrange on a pizza pan or ovenproof dish. Push edges of dough together to form flat shell. Spread cream cheese mixture over bread surface. Add bacon, onions, bell pepper, and Ham mixture. Bake 20-25 minutes or until bread is lightly browned. Add shredded cheese during last 5 minutes of baking.
These were amazing! Delish and several other super adjectives!! The ground beef can easily be substituted with shreded chicken….I plan on making it with that next!!
- 1 (14 ounce) package egg roll wrappers
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (4 ounce) can diced green chilies, drained
- 2 cups shredded pepperjack cheese
- 4 cups oil for frying, or as needed
- 1 egg
- Crumble ground beef into a large skillet over medium-high heat. Cook until evenly browned, and drain off grease. Add taco seasoning, and cook according to package directions. Set aside.
- Lay out one egg roll wrapper at a time, and place a little more than a tablespoon of the ground beef in the center. Top with a small spoonful of green chilies, and a little bit of shredded cheese. Roll up according to package instructions, and seal edges, wetting with egg wash. Repeat with remaining wrappers and filling.
- Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
- Fry the rolls in the hot oil until golden brown on all sides, about 3 minutes. Remove from the oil to drain on paper towels. Serve hot and fresh.
Served with queso, sour cream, guacamole, sliced olives, and salsa.
Who doesn’t like Lemon Bars?!?!?! These are so delish and so easy!! Worth the wait!!
Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner’s sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9×13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner’s sugar when cooled.
- 2 1/4 cups all-purpose flour
- 1/2 cup confectioners’ sugar
- 1 cup butter, softened
- 4 eggs
- 1 1/2 cups white sugar
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
If you want a little more zip to your bar, add more zest not more juice.
I finally got my popover pan!!! Yeah!! I went to KOSAMA this morning, then came home to make these delish popovers because I am off work for the next few days and don’t have to hurry and get to work.
2 Tbsp butter (unsalted)
2 beaten eggs
1 cup milk
1 Tbsp cooking oil
1 cup all purpose flour
1/4 tsp salt
Coat popover pan cups with butter, leaving a couple “nuggets” in the bottom of each cup. Preheat oven to 400 degrees. In mixing bowl, beat eggs, milk and oil until combined using mixer or wire wisk. Add flour and salt and beat until smooth. Fill cups 1/2 full. Place pan on a baking sheet and place in oven. Cook for 40 minutes or until golden brown and firm (not hard). After removing poke top of popover with fork to release steam. Serve immediately with butter, whip cream, fresh fruit, syrup or whatever you want.
1 pkg devils food cake mix (18.25oz)
1/2 c vegetable oil
1 cup MnM’s
Preheat to 350. Mix together cake mix, eggs and oil. Fold in MnM’s. Roll dough into walnut size balls and place on cookie sheet. Bake 8-10 minutes.
I chose MnM’s because they were leftover from my youngest daughters Halloween treats. You could use anything including nuts, chocolate chips or peanutbutter chips. These stay fresh and soft much longer than traditional cookies.
1 lb uncooked penne pasta
1/4 cup EVOO
4 cloves garlic (minced)
1/2 tsp crushed red pepper flakes
1 can (28oz) crushed tomatoes
1/4 c vodka
1/2 cup heavy whipping cream
1/4 c parsley
2 links sweet Italian sausage
Boil large pot of water with salt, add pasta. Boil for 8-10 minutes until al dente. Drain.
In large skillet, heat EVOO over medium heat. Remove sausage from casings and add to skillet. Cook whil breaking up meat until cooked through. Add garlic and red pepper. Add tomatoes, bring to boil. Reduce heat and simmer for 15 minutes. Add vodka and cream, bring to boil. Reduce heat to low and add pasta. Stir in parsley and serve.
This is pretty yummy with a little Tex/Asian kick, I served with white rice and steamed vegi’s.
- 1/4 c brown sugar
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 teaspoons chopped fresh ginger root
- 2 teaspoons chopped garlic
- 2 tablespoons hot sauce
- salt and pepper to taste
- 6 skinless, boneless chicken breast halves – cut into 1/2 inch strips
- 1 tablespoon vegetable oil
- 1/4 cup flour
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. Heat oil in a large skillet over medium heat. Dredge chicken with flour. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes. Serve over rice or noodles.