Sunday, September 28, 2008

Breakfast Yummies!

These two recipes were perfect to take to class for our breakfast snacks on Sunday. If you weren't there, try them they're YUMMY!

Just like in the education field, if you see an activity, art project, routine, etc. that you like you OWN IT! Meaning take it and make it your own. Because in education you want everyone, students and teachers, to succeed. So, OWN these recipes, make them your own and pass on to someone else who may benefit from them! I'm sure these treats would brighten any teachers, co-workers, or bosses morning!

Breakfast Casserole Muffins
1 lb. hot sausage, browned and drained
6 eggs
1 cup biscuit mix
2 cups of Half and Half
1/2 tsp. salt
1/4 tsp. pepper
2 cups grated cheddar cheese

Spray 24 muffin cups with cooking spray. Place drained sausage evenly in the cups. Mix eggs, biscuit mix, half & half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake at 350 degrees for 25 minutes. Serve immediately.

Variation---To make mini muffins, divide sausage evenly in 3 mini muffin tins (24 mini muffins in one tin=72 muffins total). Decrease baking time to 15 minutes.

Donna's Cinnamon Things
2 pkg. crescent rolls
2 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1/2 cup sugar
1/3 cup sugar
1 tsp. cinnamon
1/4 cup butter

Cover bottom of 9x13 pan with one package crescent rolls. Whip together cream cheese, vanilla, and 1/2 cup sugar. Spread on rolls. Cover with other package of crescent rolls. Melt butter and pour over top. Spread around to cover evenly. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-25 minutes. Let cool and cut into about one inch square pieces.

**They make crescent roll dough now in sheets! (Still in the can.) Which was wonderful to use for this recipe so you didn't have to pinch the seams together to make a flat sheet of dough.

Tuesday, September 23, 2008

Corn Salad

For a Mexican fellowship meal I brought Creamy Chicken Enchiladas and Corn Salad. Several have asked for the recipe. It may not be Mexican, but we really like it with our enchiladas!

Corn Salad

2 (15 oz.) cans whole kernel corn, drained

2 cups grated cheddar cheese

1 cup mayonnaise

1 cup green bell pepper, chopped

1/2 cup red onion, chopped

1 (10.5 oz.) bag coarsely crushed chili-cheese corn chips

Mix the first 5 ingredients and chill. Stir in corn chips just before serving.

Yield: 8 servings

Hope you try and enjoy!!

Monday, September 22, 2008

Coach Daddy

All of our Saturdays have and will continue to be spent at the football field. We go to support our team, our alma mater, our friends, and our Daddy. Just wanted to let you know Coach Knapp/Daddy that we love you and the job you are doing! You're great at it!

Monday, September 15, 2008

Ladybug, Ladybug

This summer I was asked to do a girl baby shower cake for one of my moms from school. She's not up for the girly, girly baby stuff and she did the baby nursery in ladybugs. So this is what I came up with for the cake. The ladybug was a smaller cake on top, perfect to take home to big brother and dad. And for all you Delta bugs out there, thought you might appreciate too!

Saturday, September 6, 2008

School Starts

Get Up Sleepy Head! We started school this past week and, other than being tired, everything went great. It is nice to get back into a routine. And the boys were sooo excited to see their friends again! Austin is in my class this year and it's been interesting so far. I'm trying my best to be firm, fair, and consistent, and not hold him to a higher standard. He's done very well, it's me I'm worried about!

Coop's lovin' every minute and passes out in the car everyday before we get out of Montgomery. It's nice having Fridays and Mondays off. We are able to run errands and relax and then enjoy Daddy's football games on Saturday. I don't know how you girls do it working 5 days/8 to 5 and have a family to care for. I'm not sure how I did it just a couple years ago. Guess you do what you have to do!

The first day of school 2008!

Monday, September 1, 2008

Salvating Saturday

I've been doing some cleaning out of my cooking magazines. They were taking up almost an entire shelf and it wasn't going to shrink any time soon, so I came up with a plan. Go through every magazine mark the recipes that I like and tear them out and put it in page protectors. Then take all of the recipes and organize in a notebook under desserts, appetizers, main course, salads, etc.

It has really opened up some shelf space and now I can find those recipes that WERE SO GOOD and only made once because I couldn't remember which magazine it was in. Needless to say, I've enjoyed imaging these dishes in my head as I've read through the mountain of magazines. And we've enjoyed many new and old savory suppers. I wanted to share a new recipe that we really enjoyed this past Saturday. After making this dinner, I realized it would be a perfect dinner to make in smaller 8x8 dishes and share half with someone and still have supper for your family! Or invite company over for a visit!

Baked Beef Stroganoff Casserole
2 pounds ground chuck
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 cups sliced fresh mushrooms
1 (14.5 oz.) can beef broth
1 (10 3/4 oz.) can cream of mushroom soup
1 (16 oz.) container sour cream
3/4 teaspoon salt
1 teaspoon pepper
8 ounces wide egg noodles, cooked and kept warm
2 tablespoons butter
1 (3 oz.) can French fried onion rings

Preheat over to 350 degrees. Lightly grease a 13x9x2 inch baking dish.

In a large skillet, cook ground chuck, onion, and garlic over medium heat until meat is browned and crumbles. Drain.

Return meat to skillet and stir in Worcestershire, mushrooms, and beef broth. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir in soup, sour cream, salt, and pepper. Remove from heat.

Combine hot cooked noodles and butter, stirring until butter melts. Combine noodles and meat sauce. Spoon into prepared baking dish. Bake for 30 minutes Top evenly with fried onions and bake for 10 more minutes.

**Note: I left out the extra mushrooms because the hubby doesn't care much for them and I only used about 1 1/2 ground chuck not 2 and it was still VERY yummy.

The perfect pairing to this main dish was Peggy's Corn Casserole! I know, I husband said I was a casserole freak! But he followed up with "I Love It!":)

Peggy's Corn Casserole
1 stick butter, melted
1 can creamed corn
1 can whole kernel corn, drained
1 box Jiffy corn muffin mix
8 0z. sour cream

Mix all ingredients together. Pour into a 9x13 greased baking dish and bake at 350 degrees for 40 minutes.

These were soooo yummy together! A green pea salad would have really topped the meal off, but I would have been the only one eating it!

Hope you try these and enjoy them as much as we did (and are still are, the leftovers are yummy too)!