Crust:
1 1/2 sticks of butter
1 1/2 cups of water
1 1/2 cups of flour
6 eggs slightly beaten
Filling:
8 ounces cream cheese
8 ounces cool whip
3 cups milk
3 tablespoons milk
2 packages vanilla pudding
hot fudge topping
Combine butter and water in a pan. Bring to a boil. Remove from heat and add flour. Stir until it forms a ball. Add beaten eggs slowly. Stir until smooth. Spray large cookie sheet with oil. Spread dough out on cookie sheet. Bake at 400 degrees for 25 minutes. Cool completely.
Mix cream cheese with 3 tablespoons of milk until smooth. In another bowl, beat pudding and 3 cups of milk. Mix cream cheese in. Fold in cool whip. Spread over crust. Drizzle hot fudge topping over filling. Cut into squares or just dig in with your hands. Don't just dig in with your hands. Show some class.
I got this recipe from Brad who got it from Rachelle Moss. It's one of my favorite desserts.
Wednesday, March 31, 2010
Biscuits & Gravy
1/3 lb sausage
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
2 tbls butter or margarine
2 tbls flour
1 c milk
1 can of 10 biscuits from Wal-Mart (or make some from scratch, see if I care)
Preheat oven and start baking your biscuits. Brown sausage in a skillet. Remove sausage. In the same skillet melt butter and stir in flour until combined. Add milk and combine. Sauce will thicken as it cooks. It doesn't take too long. Add sausage back in when desired thickness is achieved. Salt and pepper to taste. Tear up biscuits however you see fit—some like them in halves, some in teensy bits. Pour gravy on top. Enjoy.
Spinach Alfredo Sausage Lasagna
12 oz. lasagna noodles, cooked according to pkg directions
1 lb. pork sausage
10 oz. pkg frozen chopped spinach, thawed, drained
17 oz. jar alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 c. cheddar cheese, shredded
15 oz. ricotta cheese
1/2 c. parmesan cheese
1 c. mozzarella cheese, shredded
Brown and drain sausage. Add spinach, alfredo sauce, salt, and pepper. In separate bowl combine egg and all cheeses except mozzarella. Mix well. In ungreased 9X13 pan layer 1/3 sausage mix, 1/3 noodles, 1/3 cheese mix. Repeat 2 more times. Sprinkle top with mozzarella cheese. Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving.
1 lb. pork sausage
10 oz. pkg frozen chopped spinach, thawed, drained
17 oz. jar alfredo sauce
1/2 tsp. salt
1/4 tsp. pepper
1 egg
2 c. cheddar cheese, shredded
15 oz. ricotta cheese
1/2 c. parmesan cheese
1 c. mozzarella cheese, shredded
Brown and drain sausage. Add spinach, alfredo sauce, salt, and pepper. In separate bowl combine egg and all cheeses except mozzarella. Mix well. In ungreased 9X13 pan layer 1/3 sausage mix, 1/3 noodles, 1/3 cheese mix. Repeat 2 more times. Sprinkle top with mozzarella cheese. Cover with foil and bake at 350 degrees for 45 minutes. Let stand 15 minutes before serving.
Parmesan Ham Pasta
16 oz. bow tie pasta
2 c. cubed fully cooked ham
1 can 4 oz. mushroom pieces (I omit this ingredient)
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
2 c. milk
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry
1 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
2 c. cubed fully cooked ham
1 can 4 oz. mushroom pieces (I omit this ingredient)
1/2 c. butter
1/2 c. flour
1/2 tsp. salt
2 c. milk
1 pkg. 10 oz. frozen chopped spinach, thawed and squeezed dry
1 c. shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute ham and mushrooms in butter. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in spinach and cheese. Cook and stir until cheese is melted. Drain pasta; stir into the ham mixture.
Spinach Ravioli Bake
2 c. spaghetti sauce
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 c. (8 ounces) shredded mozzarella cheese
1 pkg. (10 ounces, but I used 16) frozen chopped spinach, thawed and squeezed dry
1/4 c. Parmesan cheese
Preheat oven to 350. Place 1 c. sauce in a greased shallow 2 quart baking dish. Top with half of the ravioli, mozzarella, spinach, and parmesan. Repeat layers.
(If I were to make this again I would probably put the sauce, ravioli, cheese, all the spinach, and then ravioli, sauce, and cheese. The spinach on the top got a little toasted doing it the way the recipe said.)
Bake uncovered for 40-45 minutes or until heated through and cheese is melted.
1 pkg. (25 ounces) frozen Italian sausage ravioli or ravioli of your choice
2 c. (8 ounces) shredded mozzarella cheese
1 pkg. (10 ounces, but I used 16) frozen chopped spinach, thawed and squeezed dry
1/4 c. Parmesan cheese
Preheat oven to 350. Place 1 c. sauce in a greased shallow 2 quart baking dish. Top with half of the ravioli, mozzarella, spinach, and parmesan. Repeat layers.
(If I were to make this again I would probably put the sauce, ravioli, cheese, all the spinach, and then ravioli, sauce, and cheese. The spinach on the top got a little toasted doing it the way the recipe said.)
Bake uncovered for 40-45 minutes or until heated through and cheese is melted.
Red Lobster-style Cheesy Garlic Biscuits
Nate and I like these biscuits quite a bit. They're a quick alternative to rolls, which are delicious but time consuming. And they're a little bit classier than regular ol' baking powder biscuits. We eat them with soup and stuff.
2 c. Jiffy or Bisquick mix
2/3 c. milk
1 c. shredded cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. garlic salt
2 tbsp. butter or margarine
Preheat oven to 400. Mix Jiffy mix, milk, cheese, and garlic powder into a sticky dough. Drop by spoonfuls onto a lightly greased cookie sheet. Bake 8-10 minutes. Meanwhile, melt butter and mix with garlic salt. Coat biscuits with garlic butter as soon as you take them out of the oven while they're still on the pan.
2 c. Jiffy or Bisquick mix
2/3 c. milk
1 c. shredded cheddar cheese
1/4 tsp. garlic powder
1/4 tsp. garlic salt
2 tbsp. butter or margarine
Preheat oven to 400. Mix Jiffy mix, milk, cheese, and garlic powder into a sticky dough. Drop by spoonfuls onto a lightly greased cookie sheet. Bake 8-10 minutes. Meanwhile, melt butter and mix with garlic salt. Coat biscuits with garlic butter as soon as you take them out of the oven while they're still on the pan.
Zesty Italian Crock Pot Chicken
2 cans cream of chicken soup
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese
Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.
When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.
2 pkgs. Zesty Italian dressing mix
2 c. water
2 tsp. parsley
6-8 chicken breasts cut into halves or smaller, if desired
2 pkgs. (8 oz.) room temperature cream cheese
Mix together soup, dressing mix, water, and parsley. Put in crock pot. Add chicken. Cook on low 6-8 hours. One hour before serving add cream cheese. After it has melted a little while you can use a whisk to blend it. Cook for the last hour with the lid off. Serve over noodles or rice.
When I've made this I ususally cut the recipe in half and it still feeds Nate and I 3-ish times each. So basically it makes a lot.
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