This is a great recipe from my awesome Betty Crocker app on my iPhone. It's a great app. I can be shopping at the grocery store and just refer to the recipe on my phone to make sure I get all the right ingredients. You can even store your favorite recipes you've found on the app so whenever you open it up, you can see the great things you can make and love! I changed a couple of the steps to make it easier.
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 bag (9 oz) Green Giant frozen roasted potatoes with garlic and herb sauce
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into inch pieces (I always precook turkey bacon when I make this).
1 1/2 cups shredded cheddar cheese (6 oz.)
Salt and pepper, if desired
1 tablespoons chopped fresh parsley, if desired
Heat oven to 350 degrees. Spray a 13x9 inch pan with cooking spray. Unroll dough in pan; press in bottom and 1/2 inch up sides to form a crust; press perforations to seal. Bake for 5 minutes.
Meanwhile, cook the bag of the potatoes according to the package directions. Cut some of the potatoes into smaller pieces if desired.
In medium bowl, beat the eggs. Stir in milk, bacon, 1 cup of the cheese, potatoes and sauce (garlic and herb sauce from the potatoes), salt and pepper (if desired).
Spoon potato mixture evenly over crust. Sprinkle remaining 1/2 cup cheese and the parsley (if desired) over the top.
Bake 20-25 minutes or until set and edges are golden brown. To serve, cut into squares.
I love this Betty Crocker Cookbook I received as a wedding gift from my sister-in-law. It tells you everything you need to know about cooking and baking basics.
Wednesday, December 29, 2010
Carolyn Braden's Chocolate Bread Pudding Recipe
Yummy for brunch or yummy for anytime! This bread pudding recipe comes from a 2005 Good Housekeeping magazine issue. I love it so I kept it around so I could make it again and again. The magazine stated that they got this recipe from Cafe Europa in the Fantasyland Hotel. (Canada)
Makes 12 servings
1 loaf (16 oz) firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half-and-half or light cream
3/4 cup sugar
2/3 cup semi-sweet chocolate chips
Cut bread into 1 inch pieces. Slice bananas into 1/2 inch thick chunks. (If you make the pieces to big or too small, don't worry! It will still turn out great!)
In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended. Gently stir in bread, bananas, and chocolate chips to combine. Cover and refrigerate bread mixture for one hour, occasionally pressing down bread to absorb cream mixture.
Preheat oven to 350 degrees. Grease 9 inch round springform or cake pan. (Make sure it's at least 2 inches deep).
Bake bread pudding, covered, 35 minutes. Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean. Cool pudding slightly on a wire rack to serve warm.
Makes 12 servings
1 loaf (16 oz) firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half-and-half or light cream
3/4 cup sugar
2/3 cup semi-sweet chocolate chips
Cut bread into 1 inch pieces. Slice bananas into 1/2 inch thick chunks. (If you make the pieces to big or too small, don't worry! It will still turn out great!)
In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended. Gently stir in bread, bananas, and chocolate chips to combine. Cover and refrigerate bread mixture for one hour, occasionally pressing down bread to absorb cream mixture.
Preheat oven to 350 degrees. Grease 9 inch round springform or cake pan. (Make sure it's at least 2 inches deep).
Bake bread pudding, covered, 35 minutes. Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean. Cool pudding slightly on a wire rack to serve warm.
Carolyn Braden's EASY Corn Spoonbread Recipe
Here's a very easy recipe given to me by my Grandmother. We used to all pitch in a make a dish to bring to her fabulous Christmas dinner. I received the Corn Spoonbread recipe and I am so glad because I love it! I hope you will try it and love it too!
One 8 1/2 oz. package Jiffy Corn Muffin Mix
One 8 oz. can Cream Style Corn
One 8 oz. can Whole Kernal Corn (drained!)
One 8 oz. container of sour cream
1/2 cup melted butter
2 large eggs
Stir together all ingredients in a large bowl. Pour into a greased 11x7 inch baking dish. Bake at 350 degrees for 35 minutes or until golden brown.
One year I forgot to buy sour cream, so I used 8 oz. of Whipped Cream Cheese (had it, luckily, on hand!) instead. It still tasted the same. I also always try to use low fat or fat free sour cream. I don't taste the difference between using regular instead of the low fat or fat free.
One 8 1/2 oz. package Jiffy Corn Muffin Mix
One 8 oz. can Cream Style Corn
One 8 oz. can Whole Kernal Corn (drained!)
One 8 oz. container of sour cream
1/2 cup melted butter
2 large eggs
Stir together all ingredients in a large bowl. Pour into a greased 11x7 inch baking dish. Bake at 350 degrees for 35 minutes or until golden brown.
One year I forgot to buy sour cream, so I used 8 oz. of Whipped Cream Cheese (had it, luckily, on hand!) instead. It still tasted the same. I also always try to use low fat or fat free sour cream. I don't taste the difference between using regular instead of the low fat or fat free.
Monday, December 20, 2010
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