Bacon Double Cheeseburger Dip

BACON DOUBLE CHEESEBURGER DIP

1 lbs ground beef

1 lbs bacon, cut into i inch pieces

1 small onion

2 cloves garlic, minced

8 oz cream cheese, room temperature

1 cup sour cream

1/2 cup mayonnaise

1 cup mozzarella, shredded

1 cup cheddar cheese, shredded

2 tbls worcestershire sauce

4 tbls ketchup

Brown ground beef, onions and garlic. Drain fat off meat set aside.

Brown bacon bits, drain and set aside.

Mix together, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and matchup. Mix in beef and bacon. 

Bake 350 degrees for 20-30 mins until bubbly.

serve with bread slices or tortilla chips

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Bread Pudding Bake

Bread Pudding Bake

10 oz bag dried stuffing bread or 8 cups cubed day old bread

9 eggs

2 1/4 cups whole milk

1 3/4 cup heavy whipping cream

1 cup sugar

3/4 cup melted butter

3 tsp vanilla extract

3 tsp ground cinnamon

cinnamon and sugar sprinkled on top

get a large baking pan (I used a 4 qt 15 x 10 Oblong Pyrex Baking Dish) spray with cooking spray.  Put bread in baking pan.  

In a large bowl, mix together, eggs, whole milk, heavy cream, sugar, extract and cinnamon. Mix until combined.  Drizzle butter over bread. Pour egg/milk mixture over the bread.  

let the bread soak up the egg/ milk mixture. Sprinkle as much cinnamon/sugar over the top of the bread.

bake 350 for 40-45 minutes, until set and a knife comes out clean.

serve warm with syrup over the top. optional, whipping cream

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Sausage Casserole

1 lbs Jimmy Dean Sausage

3-4 cups shredded potato hash browns, thawed and drained

1/4 cup butter melted

12 oz mild cheddar cheese, shredded

1/2 cup onion, shredded

16 oz container small curd cottage cheese

6-7 jumbo eggs

Brown the sausage in a pan and drain.  Mix hash browns and butter. Press into a 9x13 baking pan.  Mix the sausage, cheese, onion, cottage cheese and eggs.

Pour over hash browns.

Bake 375 degrees
Bake 1 hour in the preheated oven, or until a toothpick inserted into the center of the casserole comes out clean.  Let cool for 5 minutes before serving.

you can add green peppers if you would like that. 
you also can use 1 lbs maple flavored sausage links, cook and rough chop

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Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

1/2 cup butter

1c diced carrots

1c diced celery

1c diced onions

3/4 c flour

6 c chicken broth

1/2 tsp salt

1/2 tsp ground mustard

1/2 tsp curry powder

1/2 tsp dried parsley

1/2 tsp pepper or more

1 can cooked wild rice 15 oz. see picture below  

1/2 cup cooked jasmine rice

3 cups cubed cooked chicken approximate 3 small chicken breasts

Melt butter in a pan, add carrots, celery,and onions.  Cook until soft, 5-10 minutes

add flour, cook a couple of minutes to cook the flour taste out.  It will be thick. 

Slowly add chicken broth whisking as you add the broth to prevent lumps.

Add salt, gr mustard, curry powder, parsley and pepper. Stir to mix in.

Add both rice and chicken. cook 5-10 mins simmer to blend the flavors. 

If it is too thick you can add more chicken broth to your consistency.

*** if you cant find cooked canned wild rice, then use 1 1/2 cup cooked wild rice.  you just want a total of 2 cups cooked rice in the soup. you could omit the jasmine rice and just use 2 cups cooked wild rice soup.

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 butter with carrots, celery and onions

I added the flour and it gets pretty thick

add the chicken broth

soup is done

This is the wild rice i found canned.  sometimes it is hard to find. It is really quick and easy to use it already cooked.

Orange Salad

 ORANGE SALAD

2 packages 3 oz orange Jello

2 packages tapioca pudding cook and serve

1 (11 oz) can mandarin oranges

1 (8 oz) can crushed pineapples

1 large can fruit cocktail (optional if you don't like this you can add other fruit)

2 cups heavy whipping cream

Make tapioca on stove top with 2 1/2 cup milk, set aside

Make Jello with Juice of pineapple and mandarin oranges and hot water to equal 2 1/2 cups 

Mix cooked tapioca pudding and Jello together, add drained fruit. Mix until combined.

Refrigerate until almost set.

whip 2

 cups heavy whipping cream until thick.  Fold into cooled Jello.

Refrigerated a couple hours until set. 

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Classic Baked Corn Pudding

1/2 cup butter 

1/4 cup chopped onion

1/2 cup all purpose flour

1/2 tsp salt

1/2 tsp pepper

4 cups milk (1 quart)

6 eggs, slightly beaten

2 cups shredded cheddar cheese (8 oz)

2 bags (12 oz each ) frozen corn, thawed, drained

2 Tbls parsley flakes

3/4 cup plain bread crumbs (i used panko)

3 Tbls butter, melted

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.

In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.

In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.

Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

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Chocolate Cheesecake Bars

24 regular oreos

3 TBLS melted butter

4 (8ounce) packages of cream cheese, room temperature

1 cups white sugar

1 tsp vanila

1 cup sour cream

6 oz Baker's square semi sweet chocolate, melted

4 eggs, room temperature

1 cup semi sweet chocolate chips

1/2 cup heavy cream

Crush cookies in food processor or ziplock bag, mix in melted butter.

press the cookie crumbs on bottom of 13x9  lightly greased pan and I line mine with parchment paper that has been lightly greased.  

Bake 350 for 10 mins, let cool

In large mixing bowl cream the cream cheese, sugar and vanilla 

add sour cream

add melted chocolate. Stream it in the cream cheese mixture while the mixer is on and it will blend it evenly.

Then add the eggs, one at a time and the mixer is on. 

bake 350 for 15 mins, then turn the heat down to 250 for 1 hour and 30 mins.

Turn off the oven and leave the cheesecake in the oven until the oven cools to room temperature. 

DON'T OPEN THE OVEN DOOR TO LOOK AT ANY TIME OR YOUR CHEESECAKE WILL CRACK.

once cooled, heat up the heavy cream in the microwave. Pour the cream over the chocolate chips in a bowl.  Let sit for a minute then mix with a spatula. 

once the chocolate is melted and smooth pour over the cheesecake.

Spread it with a spatula. 

let cool.

place and store in refrigerator. 

once cool, lift out with the parchment paper. Cut with a knife into squares. 

You can freeze these if you want. 

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