Baked French Swirl Toast

From my Aunt Sandy - via my Mom

1 Loaf (16oz) Pepperidge Farm Cinnamon Swirl Bread (cut into cubes)
3/4 C. dried cranberries or raisins
8 eggs, beaten (can add more)
3 C. half & half (or whole milk)
2 tsp. Vanilla
Cinnamon sugar or powdered sugar
Whipped butter
Maple Syrup

Place bread cubes & cranberries in greased 3 qt. shallow baking dish. Mix eggs, half & half, and vanilla. Pour over all. Cover & refrigerate one hour or overnight.

Baked uncovered at 350 for 45 minutes or until golden brown & set in center.

Sprinkle with cinnamon-sugar (or powdered sugar). Serve with butter & syrup.

**I use the Pepperidge Farm Cinnamon-Raisin bread...makes it one step easier! Happy Mother's Day!! This recipe is super easy to make- especially when you throw it together the night before - enjoy!

Taco Skillet Dinner

1 lb ground turkey or 1 lb vegetarian ground "beef"
1 Tbsp canola oil
1 16-oz bag frozen "southwest" style vegetables
1 15-oz can black beans, rinsed & drained
1 16-oz jar of salsa
2 Cups coarsely crushed tortilla chips
1 C. shredded cheddar cheese

In a large skillet fry meat in oil for 6 minutes, or until brown, stirring to crumble.

Stir in frozen vegetables, black beans & salsa. Reduce heat to medium, cove & cook 6-8 minutes.

Sprinkle with tortilla chips & cheese, cover & cook 2 more minutes.

Serve. Or if you want to be really fancy, sprinkle dish with chipped cilantro & serve with corn bread & sour cream on the side.

**I can never find "southwest" style veggies, so usually just use corn; I also don't add oil to the meat...I don't think it's necessary. We add our own chips on our plate (to keep them crispy) but I do throw the cheese on at the last minute so it's nice & melty!**

Easy Lasagna

From my Mom

2 1/2 C. grated mozzarella cheese
2 C. dry curd cottage cheese (I've found this ONCE in the store. I just buy regular and rinse/drain it - works fine)
1 Egg
1 lb ground beef, browned & drained (I use turkey)
1 tsp salt
1 28oz jar spaghetti sauce
1/2 tsp leaf oregano
1/2 pkg uncooked lasagna (llb) noodles (10 dry noodles)

1. Set aside 1/2 c. mozzarella cheese

2. Combine cottage cheese & remaining 2 cups mozzarella cheese, egg & salt in a bowl.

3. Add ground beef & oregano to spaghetti sauce in another bowl. Spread 2/3 C. sauce over bottom of baking dish (don't add more).

4. Layer 5 of the dry noodles in a single layer in pan (4 lengthways & 1 crossways) (noodles won't cover every inch of the pan).

5. Place half of of the cheese mixture over noodles.

6. Pour another 2/3 C. sauce over cheese mixture.

7. Layer remaining noodles on top of spaghetti sauce & top with remaining cheese mixture.

8. Pour remaining sauce over all. Last, top with the 1/2 C. remaining mozzarella.

[9. The uncooked dish can be prepared the night before]

10. Pour 2/3 C. water around the edge of the pan - cover & bake 1 hour. Let sit for 20 minutes before cutting.

Carrie's 6th Grade Popovers

From my 6th grade Home Ec class, courtesy of Miss Winslow

3 eggs
1 C. milk
3 T. oil
1 C. flour
1/2 tsp. salt

1. Preheat oven to 400. Heavily grease 6 small custard cups [I use a regular muffin tin these days].

2. Stir eggs, milk & oil together with a fork in a medium bowl.

3. Stir in flour & salt & beat the combined mixture just until smoth with a rotary beater.

4. Pour batter into greased cups that are spaced far apart on a cookie sheet or large pan.

5. Bake 30-35 minutes, or until deep golden brown in a hot oven [isn't 'hot oven' a given?]

6. As soon as pan is removed from oven, jab a hold in the raised popover to let the steam escape.

7. Serve hot with butter (popovers should be crisp on the outside but soft on the inside!)

Easy Butter Chicken

From Allrecipes.com

* 4 boneless skinless chicken breast halves
* salt and pepper to taste
* 1 teaspoon dried tarragon
* 1 tablespoon fresh lemon juice
* 1/4 cup butter

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
3. Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
4. Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.


**I was looking for a simple, basic way to make chicken - and this is it! Of course it's buttery so probably not the healthiest, but it came out so tender & juicy. Dahlia (age 2) absolutely LOVED this chicken. Yay!

Cream Cheese Sausage Puffs

from the Jimmy Dean website

1 pkg Regular Flavor Jimmy Dean Pork Sausage
1 C. finely chopped mushrooms
1 bunch thinly sliced green onions (about 1 cup)
2 pkgs (3oz each) cream cheese, softened
salt & black pepper to taste
3 cans (8.5oz each) refrigerated crescent rolls
1 egg, lightly beaten with 2 tsp water

Preheat oven to 375F. In a large skillet, cook sausage & mushrooms over medium-high heat, stirring frequently until meat is thoroughly cooked & no longer pink. Remove from heat; allow to cool slightly. Stir in green onions & cream cheese season to taste with salt & pepper (I usually skip this). Unroll the cans of dough; separate crescent rolls into 24 triangles; cut each triangle in half lengthwise to make 48 triangles. Place 2 tsp of filling near the wide edge at base of triangle; form into a small log shape. Roll dough & meat towards the point of the triangle, enclosing the filling (filling will be visible at the sides). Place on a lightly greased baking sheet. Brush egg mixture on top of each puff. Bake 18-20 minutes, or until golden brown. Discard any remaining egg mixture.

Makes 48 puffs.

**One of my favorite "party" foods. I love these. They are rich but delicious!! I usually skip the mushrooms (because I don't usually have them). Tonight I didn't split the triangles & made giant ones for super. YUMMY!

Swiss Vegetable Medley

From "A Dish to Pass" - the First United Methodist Church, Austin, MN cookbook from 1993

1 16oz bag frozen broccoli, carrots & cauliflower - thawed & drained
1 can cream of mushroom soup
1 C. shredded Swiss cheese
1/3 C. sour cream
1/4 tsp pepper
1 jar (4oz) chopped pimento, drained (optional)
1 can french fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper & pimento & 1/2 can onions. Pour into 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese & onions. Bake uncovered for 5 minutes longer

**Who still uses pimentos? Blech!**