December 2nd Recipes
“PANCAKE BREAKFAST BAKE”
Bisquick pancake & baking mix
1 lb. breakfast sausage
4 eggs, divided
4 oz. cheddar cheese, grated
Maple syrup, for serving
Salt & Pepper
Preheat oven to 400. Mix up a batter of pancake mix for 1 batch of pancakes. Cook 3 large pancakes. Set aside finished pancakes. Cook sausage, breaking into small pieces, until cooked through in large skillet seasoning with salt & pepper as needed (don’t use too much salt as sausage has a lot of salt in it). Set aside cooked sausage. Wipe skillet clean & add a drizzle of oil. Add 2 eggs to skillet & let cook into round shape, roughly the size of one of the pancakes. Flip eggs so they cook through or cover the skillet to cook the top of eggs. Slide out cooked eggs & repeat with next 2 eggs. This will make 2 big round egg discs. In large round casserole dish (or on baking sheet), build “lasagna” with pancake first, topped with one egg disc, followed by half of the grated cheese and half of the sausage. Repeat layers a second time and top with last pancake. Bake for 15 mins to melt cheese and heat everything through. Slice & serve with syrup.
“LEFTOVER THANKSGIVING CASSEROLE”
4 c. leftover prepared stuffing, divided
4 c. coarsely chopped leftover cooked turkey (about 1 lb)
3/4 c. mayo, divided
1/4 c. cranberry sauce
2 c. leftover mashed potatoes
1 1/2 c. shredded cheddar cheese
Preheat oven to 375. Spray an 8″ baking dish with cooking spray. Place 1/2 of the stuffing in dish and top with all of turkey. In small bowl, combine 1/4 c. mayo and cranberry sauce; spread evenly over turkey. In another bowl, combine remaining mayo (1/2 c.), potatoes, and cheese, evenly spread on top of cranberry mixture. Top with remaining stuffing. Bake 25 mins or until heated through.
“HOT CHOCOLATE CHEESECAKE DIP”
1 8 oz pkg cream cheese, softened
1/2 c. plain Greek yogurt
1/2 c. marshmallow cream
1 c. powdered Swiss Miss Dark sensation hot chocolate mix
3/4 c. Cool Whip, divided
1 Tbsp. mini marshmallows, for garnish
1 Tbsp. crushed candy cane, for garnish
Dippers: Chocolate chip cookies, chocolate-covered pretzels, fruit, graham crackers, Oreos, animal crackers, marshmallows
Beat cream cheese until creamy. Add yogurt, marshmallow cream, & hot chocolate mix and beat until light and fluffy. Fold in 1/2 c. cool whip gently until completely mixed in. Top with remaining Cool Whip and optional garnishes. Keep refrigerated in covered container until ready to serve.
“OUTRAGEOUS COOKIES & CREAM COOKIES”
1 c. salted butter, at room temperature
3/4 c. light brown sugar
1/4 c. sugar
1 (4.2 oz) box Instant Oreo pudding mix
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 1/4 c. all-purpose flour
1 c. white chocolate chips
1 1/2 c. semi-sweet chocolate chips
24 Oreo cookies (preferably Double Stuf)
Preheat oven to 350. Line a baking sheet with parchment paper and set aside. In the bowl, mix together the butter and both sugars until light and fluffy. Add in the dry pudding mix and mix again (making sure to scrap sides of bowl if using a stand mixer). Add in eggs, vanilla, baking soda and salt and mix until smooth and evenly combined. Turn the mixer to low (if using) and add in the flour, mixing until just combined. Stir in the white chips and semi-sweet chips until evenly mixed. Separate each Oreo cookie into 2 cookies, trying your best to keep filling on one side (doesn’t have to be perfect). Scoop out 3 Tbsp of cookie dough and sandwich between each Oreo cookie half, placing the side with the most cream on top. Place on prepared baking sheet 2″ apart. Bake for 10 mins or until the edges are golden brown. Allow the cookies to cool on baking sheet for 2-3 mins before transferring to wire rack to cool completely.
“POTATO CHIP CHICKEN STRIPS”
1 c. sour cream
1/8 tsp. garlic salt
1/8 tsp. onion salt
1/8 tsp. paprika
1 pkg. crushed 12 potato chips
2 lb.s boneless skinless chicken breasts cut into 1″ strips
1/4 c. melted butter
In a shallow bowl, mix sour cream & seasonings. Place chips in another shallow bowl. Dip chicken in sour cream mixture then coat with potato chips. Place in a greased 15 x 10 x 1 baking dish. Drizzle with butter. Bake at 400 for 20-22 mins. Serve with BBQ sauce. Makes 10 servings.
Can you substitute dark corn syrup for light corn syrup when making a pecan pie?
—sticky bun similar dessert that uses prepared biscuits, orange juice, sugar, butter and honey (maybe) in ring mold.
—ham & potatoes