Taco Souffle made by Stacey
1 1/2 pounds hamburger
less sodium taco seasoning
onions (optional)
3 cups milk
9 eggs or 2 1/4 cups egg substitute
10 slices bread, cubed
2 cups shredded Colby jack cheese
Brown hamburger and onions and add season with taco seasoning as per the seasoning package. Set aside. Mix milk and eggs together. Add cubed bread, then add the meat mixture and shredded cheese. Put in the refrigerator overnight. Place in a 9 x 13 pan and bake at 350 degrees for 45-50 minutes or until middle is done.
Italian Easter Pie made by Diane
butter for greasing
1 lb 5 oz. (or more) Swiss chard
10 eggs
1 1/2 cups ricotta cheese (2 cups)
2 Tbsp. Parmesan cheese, freshly grated or more
1 Tbsp. bread crumbs
1 cup heavy cream
1 Tbsp. chopped fresh marjoram
14 oz puff pastry dough, thawed if frozen (or whole packet)
all purpose flour, for dusting
olive oil, for brushing
salt and pepper
Preheat oven to 400 degrees. Grease a large pie dish with butter. Cook chard in salted boiling water for 10 mins. until tender and drain and chop. Beat 4 eggs. Push ricotta through strainer and into a bowl and add eggs, Parmesan cheese, bread crumbs, and cream and season. Stir in chard and marjoram. Roll out 1/2 cough on lightly floured surface into 2 thick sheets. Line dish with 1 sheet, letting edges overhang and brush with oil. Place 2nd sheet on top and pour in half of chard mixture. Make 6 small hallows in chard mixture and break an egg into each. Season and cover with remaining chard and smooth surface with a damp knife. Toll out remaining dough in 2 thick sheets. Place 1 on filling and brush with oil, then top with the second and crimp carefully around sides to seal. Prick surface with a fork. Bake for 1 hour until set. May be served hot or cold.
12 slices of cubed and decrusted bread
2 cans (12 oz) of crushed pineapple drained
4 eggs
1 cup sugar
1 stick melted butter
Put bread in a greased 9 x 13 casserole dish. Put the pineapple over the top. Mix butter, sugar, and egg and pour over the top. Bake at 350 degrees for 50 minutes.
14 eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
1 pound browned Bob Evans sausage
8 slices fresh white bread cut up into chunks
sprinkle of salt and pepper
Mix all the above and pour mixture into a greased 9 x 13 glass baking pan. Let sit overnight in refrigerator. Bake at 350 degrees for 45 minutes.
2 cans croissant rolls
1/2 pound salami (divide in 2)
1/2 pound ham (divide in 2)
3/4 lb. cheese (divide in 2)
6 eggs or 1 1/2 cups egg substitute
1/2 cup grated Parmesan cheese
Layer 1 - Spread a can croissant rolls into bottom of a 9 x 13 greased pan. Press them together so there are no seams.
Layer 2 - Salami
Layer 3 - Ham
Layer 4 - Swiss Cheese
Layer 5 - Mix eggs and Parmesan cheese together and pour over the cheese
Layer 6 - Salami
Layer 7 - Ham
Layer 8 - Swiss Cheese
Layer 9 - Second can of croissant rolls (again with no seams) over the top
Cover with foil and bake at 350 degrees for 45 minutes. Remove foil and bake 15-20 minutes or until top is brown.
Makes 2 pies. Preheat oven to 400 degrees
2 Pillsbury crusts (unbaked)
2 cups cream (half and half)
1 cup shredded cheddar, cheddar, mozzarella, or Swiss cheese
1 tsp. salt
8 - 10 eggs
Add of the following: ham, cooked sausage, cooked bacon, green onion, green pepper, mushrooms
Mix eggs and cream. Place shredded cheese in the unbaked pie shell. Place chosen added items on top of cheese and then pour the egg mixture over the top. Bake at 400 degrees for 20-30 minutes. Tops should be golden brown. (Note: I put pie shell on a cookie sheet to bake.)
16 - 24 slices french bread, cut 3/4 inch thick
8 eggs
2 cups milk
1/4 cup Grand Marnier or other orange-flavored liqueur
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. vanilla
1 stick butter
confectioners sugar
maple syrup or homemade preserves (optional)
Arrange bread slices in single layers in 2 - 2'12 quart shallow casseroles. Beat egg with milk, liqueur, salt, and vanilla. Pour over bread. Cover and chill overnight. Heat half the butter in a large skillet or griddle over medium heat. Cook slices until browned on both sides. Add remaining butter as needed. Keep slices hot as they are finished. Sprinkle with confectioners sugar and use syrup or preserves.
3 cups lowfat milk
2 garlic cloves, pressed, divided
1 tsp. salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/2 inch slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 cups)
1 8-oz bottle clam juice
2 5 oz. packages baby spinach
hot pepper sauce
1 lemon, cut into wedges
Bring milk, 1 garlic clove, and salt to a toil in a medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, stirring often about 8 mins. Season to taste with salt and pepper. Meanwhile cook bacon in a non-stick skillet over medium-high until crisp, stirring often. Using a slotted spoon transfer bacon to paper towel to drain. Pour off all the drippings except 1 Tbsp. Add shrimp to drippings in the skillet. Saute till pink, stirring about 1 min. Add shallots and remaining garlic. Saute till shallots are translucent and shrimp are cooked through, about 2 mins. Add clam juice to skillet and bring to a boil, scraping up browned bits. Add spinach and toss just till it wilts. Season with salt and pepper and hot sauce. Divide grits into 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over the top.
Field greens and romaine hearts
2 green peppers
1 cucumber
1 cup carrots, chopped
1 cup celery, chopped
small can of pitted olives
small package of cherry tomatoes
3 cups broccoli
Toss salad and add 1 cup cried cranberries and 1 cup feta cheese or Gorgonzola on top. Use salad dressing of your choice.
Cinnamon Easter Egg Wreath made by Andrea
2 tubes (17.5 oz.each) refrigerated Grands Flaky Supreme Cinnabon Cinnamon Rolls with Icing
r uncooked eggs, dyed various colors
1/4 cup chopped walnuts
1/2 tsp. grated orange zest
Coat jellyroll pan with cooking spray. Separate dough into rolls, reserve icing. Arrange rolls in a ring shape on pan, overlapping edges by 1". Insert eggs evenly spaced around ring and press into the dough. Sprinkle the dough with the walnuts. Bake about 30 minutes at 350 degrees or until lightly browned. Cool on a pan or rack. In a small bowl, mix the reserved icing and orange zest until blended. Drizzle over the wreath. Let set at least 5 minutes before serving.
1 pouch (1 lb. 1.5 oz) Betty Crocker sugar cookie mix
1 Tbsp. all purpose flour
1/3 cup butter or margarine, softened
1 egg
colored sugar of your choice (I used purple, yellow, and pink)
1 container white frosting
2 cups flaked coconut
green food color
assorted jelly beans
pipe cleaners
Preheat oven to 375 degrees. Grease or spray mini muffin tins. (This should make 32 baskets). Stir the cookie mix, flour, butter, and egg until a dough forms. Roll the dough into 32 balls and roll in the colored sugar. Place balls in the muffin cups. Bake 12 - 15 minutes or until just set. Do not over bake or the sides will not be a pretty color. Cool in the pan for 10 minutes. Remove to cooling racks. Put coconut into a zip lock bag and add a few drops of green food color to make the grass. Frost the top of each cookie and then add the coconut, and jelly beans. Insert a pipe cleaner into each cookie for the handle.
Make cupcakes of your choice and frost with white frosting. Tint coconut green and put on top of frosting to make a nest. Add jelly beans and a bunny pick. Use a pipe cleaner to make a handle and add a bow with think ribbon.
20 oz. oreos, crushed
1 cup powdered sugar
1/4 cup margarine
8 oz. package cream cheese
3 1/2 cups milk
2-3 1/2 oz. package vanilla instant pudding
12 oz. cool whip.
Mix the powdered sugar, margarine, and cream cheese together. Whip the milk and pudding until thick and then add to the cream cheese mixture. Blend in the cool whip. Layer the crushed cookies and pudding mixture into as many layers as you choose but start and end with cookies. Decorate for the season.
2 -6 oz. boxes of lemon jello
6 cups water
2/3 cup mayonnaise
6 oz. cream cheese, cut into cubes
2/3 cup frozen lemonade concentrate
fruits for garnish - I used strawberries, green grapes, red grapes, mandarin oranges, and blueberries
Boil the water and pour over the lemon jello. Mix well. Reserve 1 1/2 cups and let stand at room temperature. Pour remaining jello into blender or food food processor and add the mayo, cream cheese and lemonade concentrate. Blend until smooth. Pour into a 9 x 13 dish and refrigerate until form. Arrange fruits on the top to make a picture. Very gently spoon the reserved lemon jello over the top of your design. Let set until it is firm enough to move. Refrigerate several hours or overnight until set.
3 bricks of cream cheese (8 oz each)
1 cup sugar
3 eggs
1 graham cracker pie crush
1 cup chocolate chips
Carmel topping in a squeeze bottle
Mix the sugar, cream cheese, and eggs and then add the chocolate chips. Place in a 9 inch graham cracker crust and bake for 45 minutes at 350 degrees. After the cheesecake cools put some caramel over the top.
Barb used some wonderful Malley's candy that was donated to the House to create this heavenly treats. She made nut clusters, chocolate pretzels, and chocolate caramels. Yummy!
