Egg and Sausage Breakfast Casserole
(from Teresa Nicholson)
Ingredients:
1/2 lb bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about 1/2 of 32 oz pkg)
(BEST when precooked in microwave before adding to casserole)
1 1/2 cups shredded Colby Jack cheese
3 beaten eggs
1 cup milk
1/4 tsp pepper
Green chiles (optional)
Salsa to taste
Directions: In a large skillet, cook sausage and onion until no pink remains. Drain. In an 8 x 8 casserole, layer potatoes, half of cheese, sausage-onion mixture, and remaining cheese. In a bowl, combine eggs, milk and pepper, pour over top layer of cheese. Bake, covered in a 350 oven for 50 to 55 minutes or until knife inserted near center comes out clean. let stand for 10 minutes before serving with salsa. This recipe is easily double. Best when stored in refrigerator overnight before cooking.
Better than Crack Brownies
( from Jennifer Stewart)
Ingredients:
1 batch brownies (boxed mix)
1/2 cup salted peanuts (if you don't have salted, add sea salt)
1 cup chopped Reese's peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cups creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies cereal
Directions:
1. Mix brownies according to directions and bake for 20 - 25 minutes in a 9 x 13 baking dish.
2. Remove and top with peanuts and peanut butter cups, and bake for 4 - 6 minutes more.
3, While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal.
4. Remove brownies from oven and evenly pour cholcolate mixture over top.
5. Refrigerate for 2 hours before serving.
Black Bean Corn Salsa/Salad
( from Lisa Fuka)
Ingredients:
2 cans (15 oz each) black beans, drained and rinsed
1 1/2 c cooked corn (fresh or I have used frozen)
3 firm tomatoes, peeled, seeded and diced
1 c fresh cilantro, minced
2-4 fresh jalapeno, seeded and diced
1/4 cup fresh lime juice
salt
freshly ground pepper
3 avocados, pitted, peeled and diced
Directions:
Combine the beans, corn, tomatoes, cilantro, jalapenos, lime juice in a serving bowl. Season with salt and pepper. Cover and chill. Before serving toss in avocados. Serve with blue corn chips…or just corn chips!
Yield 4 cups.
Peanut Butter Crunch Bars
( from Lisa Fuka)
3 3/4 c powdered sugar (same as 1 box)
1/2 c butter ( I needed a little more today to get it to mix properly)
1 (16 oz jar) SMUCKER's Natural Peanut Butter ( I used Jif to day and not the natural…probably why I needed more butter)
3 cups crispy cereal or corn flakes. (I used Protein Corn Flakes…get plain ones!)
1 (16 oz) package of semi-sweet chocolate chips.
Directions:
Melt butter in low heat in sauce pan.
In a mixing bowl, blend peanut butter and sugar. Add the melted butter and continue to blend.
Stir in cereal and spread evenly on a 9x13 pan.
In a separate saucepan, melt chocolate chips over low heat.
Spread melted chocolate evenly over bars. Refrigerate to cool. Cut into bars.
