Breakfast Casserole

Ingredients:

• sausage 
• 8 eggs
• 1 package crescent rolls
• mushrooms
• onions
• spinach
• 1/4 c milk
• seasonings:  1 teaspoon dried oregano, salt/pepper, Tony Satury (optional)
• 1 1/2 cup Monterey Jack/Cheddar Cheese   

Directions:

1.  Brown sausage over med high heat with onions and mushrooms until brown.  Drain & set aside.

2.  Preheat oven to 325 degrees.  Line 9 x 13 pan with crescent rolls and sprinkle with cooked sausage.

3.  In large bowl, beat 8 eggs, cheese, spinach and seasonings.  Pour over sausage and crescent rolls.

4.  Bake for 25-30 minutes in pre-heated oven, or until a knife inserted in the center comes out clean.

**I served the casserole with salsa and sour cream on the side.

Tomato Salad

Ingredients:

1.  5 tomatoes
2.  Mozzarella cheese
3.  2 tbsp. Olive Oil
4.  1 cap full Olive Garden Dressing
5.  Onion (about 1/4 of onion or to your taste)
6.  Basil - dash
7.  Salt and pepper

Directions
1.  Dice tomato
2.  Cut mozzarella cheese into small chunks
3.  chop onion, finely (I used about 1/4 of an onion)
4.  Add 2 tbsp. of olive oil
5.  Add 1 cap full of Olive Garden Dressing
6.  Season with salt, pepper, and dash of basil - mix well

Smothered Crockpot Pork Chops

Ingredients:

Pork Chops (I used about 5)
2 cans Cream of Mushroom Soup
Seasoning (I used Slap Yo Mamma)
Onion
5 slices of bacon

Directions:

1.  Cook Bacon - leave grease in pan
2. Season & brown Pork Chops in bacon grease
3.  chop onion - put in bottom of crock pot (I put enough to cover bottom)
4.  Place pork chops over onion in crock pot
5.  Pour Cream of Mushroom on top
6.  Crumble bacon and put on top
7. Cook on low for 6-7 hours or on high for 4 hrs.

Creamy Ranch Pork Chops & Potatoes

Ingredients:

4-6 pork chops
6 medium potatoes, chopped into large pieces 
1 can chicken broth
1 can cream of mushroom soup
1 cup milk
2 packets dry ranch dressing packet
dried parsley to sprinkle on top (optional)

*NOTE:  I used 1 packet of dry ranch dressing mix and 3 pork chops   It turned out good.  :)

Directions:

Spray crock pot with nonstick spray.  Put potatoes on bottom.  Put pork chops on top of the potatoes.  Mix together the soups, dry ranch dressing, and milk.  Pour mixture on top of the pork chops   Cook on LOW for 6-7 hours or on HIGH for 4 hours.  Sprinkle with dried parsley if desired.

*NOTE:  I added some pepper and Tony Satury seasoning for extra flavor. 

Chicken Spaghetti

• 8 ounces angel hair pasta
• 2 cups chopped, grilled chicken or 1 large can of chicken
• 1 can (10 3/4 ounces) cream of mushroom soup (98% fat free or regular)
• 1 can (10 3/4 ounces) cream of chicken soup (98% fat free or regular)
• 1 can (10 ounces) Rotel diced tomatoes and green chilies, lightly drained
• 8 ounces sour cream
• Sprinkling of Parmesan or Mexican-blend cheese
  
  
  Preheat oven to 350 degrees.

  
  

  Boil pasta as package directs and drain. Mix all other ingredients (except cheese), add to cooked pasta and put in a 9" x 13" baking dish. Cover with foil and bake 30 minutes or until hot and bubbly. Sprinkle with your choice of cheese and return to oven to melt.

Mashed Potatoes

Directions

Kosher salt

3 pounds boiling potatoes, such as Yukon gold, peeled (I used Russet)

1/2 cup milk

1/4 pound (1 stick) butter

3/4 to 1 cup buttermilk

1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Meanwhile, cut the potatoes into 1 1/2-inch cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them.  Mash the potatoes.  As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and the pepper, to taste, and serve hot.

Roast

1 package dry ranch dressing mix
1 package dry Italian dressing mix
1 package brown gravy
1 can cream of mushroom soup
1/2 cup of water

Cook in crock pot.

Casa Ole Green Dip

Case Ole Green Dip (Jenny Allphin Recipe)

4 avocados 
1 can rotel
1 16oz sour cream
3 oz cream cheese
1 tablespoon garlic powder
1 teaspoon lemon juice
Sliced jalapenos
2 teaspoon salt

Directions
Place all of the ingredients into a blender (jalepenos I usually put a fork full but it depends on how hot you like it and you don't have to use them it just adds a bit of spice) after placing all ingredients blend until its all blended into a green sauce...serve with tortillas chips

Sausage Cheese Loaf (By: Christy Allphin Mathis)

Sausage Cheese Bread

1 package of frozen bread loaves dough  (usually found in freezer section in package of three loaves it is raw dough that needs to rise)

1 large roll of jimmy dean sausage or any pan sausage you prefer

1 large package of shredded cheddar cheese

Directions
Let your dough rise per directions on package. After the dough has finished rising you will roll it out with a roller using flour. After it is rolled out you will sprinkle browned sausage over the flattened dough and then sprinkle cheese as thick or thin as you like you will cover most of the rolled out dough with this.. then you will fold 2 ends over and begin to roll the other sides into a roll...bake at 350 for about 20-25 minutes....after baking you can let it cool and slice it up and I usually put it in ziplocks and throw it in the fridge and the kids grab and heat as wanted!

Honey Bun Breakfast Ring

Ingredients:

1 package Pillsbury Grand Flaky Buttermilk Biscuits
3 tbsp. butter or margarine - melted
1/2 c. pancake syrup
1/3 c. packed brown sugar
1/2 tsp. cinnamon
1/2 c. chopped pecans

Directions:
1.  Spray a bundt pan with non-stick spray and pre-heat oven to 375 degrees.
2.  Combine syrup and melted butter in a bowl and set aside.
3.  In another bowl, combine pecans, brown sugar and cinnamon.
4.  Pour half of syrup/butter mixture on bottom on bunt pan.
5.  Sprinkle half of the brown sugar/pecan/cinnamon mixture on top of syrup mixture.
6.  Lay biscuits overlapping each other to form a ring.
7.  Put remaining syrup/butter mixture on top of biscuits.
8.  Put remaining brown sugar/pecan/cinnamon mixture on top.

Bake for about 18-20 minutes or until golden brown.  Cool for 1 minute and place on serving dish.

Awesome Mustard Dip

A wonderful appetizer to serve with pretzels.

Ingredients:  

1 cup sour cream

1 cup mayonnaise

1 cup yellow mustard

1 package dry ranch dressing mix

1/3 cup sugar

3 tablespoons horseradish (may vary)

Directions:

Mix all ingredients very well.  Add horseradish last, because you may want to use more or less depending on your taste and the strength of the horseradish.