Breakfast Casserole

Ingredients:

2 lb. breakfast sausage

1 (8-oz.) pkg. cream cheese, softened

1 (30-32oz) bag frozen tater tots

1 t. salt

½ t. pepper

¼ t. garlic powder

¼ t. onion powder

2 C. shredded cheddar cheese

8 eggs

2 C. milk

Directions:

1. Preheat oven to 350º F. 
2. Lightly spray a 9×13-inch pan with cooking spray.
3. In a large skillet, cook sausage until no longer pink. 
4. Drain fat.
5. Add cream cheese to skillet and mix with cooked sausage.
6. In a large bowl, toss together tater tots, cooked sausage and cream cheese mixture, and shredded cheddar cheese. 
7. Pour into a lightly greased 9×13-inch pan.
8. Whisk together eggs, salt, pepper, garlic powder, onion powder and milk. 
9. Pour over tater tot mixture.
10. Bake uncovered for 60 – 70 minutes, or until eggs are set.

Fluffy Pudding Pie

Ingredients:

1 6 oz. box of instant pudding

1 C. milk

1 8 oz. tub of Cool Whip, thawed

1 graham cracker or Nilla Wafer crust

Directions:

1. Mix pudding mix with milk.
2. Fold Cool Whip into pudding mixture.
3. Spread mixture into pie crust.
4. Place in freezer for at least an hour prior to serving.

Shrimp Alfredo with Bacon Crumbles

Ingredients:

1 lb. shrimp, precooked

4 C. Alfredo sauce

½ lb. bacon

1 lb. Fettuccini pasta

Directions:

1. Cook bacon until crisp, set aside
2. Prepare Fettuccini according to package directions
3. Prepare Alfredo sauce if using homemade.
4. Remove tails from the shrimp
5. Add shrimp to Alfredo sauce to heat through.
6. Combine cooked pasta, Alfredo sauce and shrimp in a large bowl.
7. Crumble bacon over bowl of pasta.

Alfredo Sauce

Ingredients:

1 C. Butter

3 C. Heavy Whipping Cream

4 t. Garlic Minced

1 t. Italian Seasoning

1 t. Salt

½ t. Pepper

4 C. Freshly Grated Parmesan Cheese

Directions:

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

Sensational Seafood Salad

 

One of our local grocery stores has amazing imitation crab salad.  I'm always looking for a good crab salad.  This recipe is not identical to what I'm looking for, but I did enjoy it and don't want to lose it.

Ingredients:

1 - 1.5 lb. Imitation Crab

¼ C. mayonnaise

¼ C. sour cream

Salt & Pepper to taste

¼ t. dried dill

¼ t. lemon juice

Directions:

1. Remove crab from package and separate flakes
2. Chop and shred the crab in a medium bowl.
3. Add all other ingredients and mix well.
4. Refrigerate 2-3 hours or overnight to blend flavors.
5. Serve and enjoy!

Slow Cooker Chicken Pot Pie Soup

Ingredients:

1 lb. boneless chicken breast

10 oz. can fat-free cream of chicken soup

4 C. low-sodium chicken broth

16 oz, frozen bag peas, carrots, corn, and green beans

1 C. potato, peeled and diced

½ C. onion, diced

1 t. thyme

1 t. pepper

1 bay leaf

2 T. cornstarch

2 T. water

Directions:

1. Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. 
2. Stir to combine. 
3. Cook on high for 5 hours or on low for 7-9 hours.
4. Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. 
5. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes.

Cracked Sugar Cookies

Ingredients:

1 ¼ C. sugar

1 C. butter

3 egg yolks

1 tsp. vanilla extract

2 ½ C. all-purpose flour

1 t. baking soda

½ t. cream of tartar

Directions:

1. Preheat oven to 350° F (180° C). 
2. Lightly grease 2 cookie sheets.
3. Cream together sugar and butter. 
4. Beat in egg yolks and vanilla.
5. Add flour, baking soda, and cream of tartar. Stir.
6. Form dough into walnut size balls and place 2 inches apart on cookie sheet. 
7. Bake 10 to 11 minutes, until tops are cracked and just turning color.