We made this a few months ago for a Ward Brunch. My kids love it!
24 oz. hash brown potatoes
1 1/2 c. cheddar cheese, shredded
1 1/2 c. monterey jack cheese, shredded
2-3 c. diced ham
3/4 c. evaporated milk
8 eggs, beaten
1/4 t. seasoned salt
Spray 9 X13 pan with PAM. Put potatoes in pan. Bake at 425 degrees for 25 minutes. Remove from oven. Alternate layers of cheese & ham over the cooked potatoes. Beat the eggs & add seasoned salt. Pour over the ham & cheese. (At this point you can cover & refrigerate to bake in the morning-that's what we did for Christmas morning)Bake at 350 degrees for 30-35 minutes or until knife inserted in middle comes out clean. Great with To Die For Blueberry Muffins.
Monday, February 22, 2010
Garden Veggie Pizza
1 tube of crescent roll dough
8 oz. cream cheese, softened
2 T. ranch dressing mix or 1 packet
1/2 c. carrots, finely chopped
1/2 c. chopped each green & red bell peppers
1/2 c. broccoli, chopped fine
1/2 c. green onion, chopped
1 c. shredded cheese
1-2 tomatoes, seeded & chopped fine
Preheat oven to 375 degrees. Roll out dough onto baking sheet. Stretch & flatten to form a single rectangle shape on the baking sheet. Bake 11-13 min. Allow to cool.
Mix cream cheese & ranch mix in a medium bowl. Spread over cooled crust. Arrange veggies on top. Chill for 1 hour. Cut into bite-size squares.
8 oz. cream cheese, softened
2 T. ranch dressing mix or 1 packet
1/2 c. carrots, finely chopped
1/2 c. chopped each green & red bell peppers
1/2 c. broccoli, chopped fine
1/2 c. green onion, chopped
1 c. shredded cheese
1-2 tomatoes, seeded & chopped fine
Preheat oven to 375 degrees. Roll out dough onto baking sheet. Stretch & flatten to form a single rectangle shape on the baking sheet. Bake 11-13 min. Allow to cool.
Mix cream cheese & ranch mix in a medium bowl. Spread over cooled crust. Arrange veggies on top. Chill for 1 hour. Cut into bite-size squares.
Strawberry-Banana Smoothie
1 C. strawberries
1 medium banana
1 C. water
1/3 C. nonfat dry milk
2 T. sugar
6 ice cubes
Blend in blender until smooth. Add more ice if needed.
Yield: about 4 servings
1 medium banana
1 C. water
1/3 C. nonfat dry milk
2 T. sugar
6 ice cubes
Blend in blender until smooth. Add more ice if needed.
Yield: about 4 servings
To Die For Blueberry Muffins
3 C. flour
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
2/3 C. milk
2 C. blueberries
Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon
Mix together with fork & sprinkle over muffins before baking.
Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Pour into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.
I made these when I was pregnant & forgot to put the blueberries in. I had to stick them in the individual muffins before baking. At least I remembered before baking them!!
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
2/3 C. milk
2 C. blueberries
Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon
Mix together with fork & sprinkle over muffins before baking.
Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Pour into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.
I made these when I was pregnant & forgot to put the blueberries in. I had to stick them in the individual muffins before baking. At least I remembered before baking them!!
Subscribe to:
Posts (Atom)