Phyllo Egg Breakfast Torta

From Betty Crocker

Ingredients

1

lb bulk ground Italian pork sausage

1

medium red bell pepper, chopped

1

medium onion, chopped (1/2 cup)

6

eggs

1/2

teaspoon pepper

30

sheets frozen phyllo (filo) pastry (14x9 inch), thawed

3/4

cup butter or margarine, melted

2

cups shredded Swiss cheese (8 oz)

1

box (9 oz) Green Giant® frozen spinach, thawed and drained

2

tablespoons chopped fresh basil leaves

1/4

cup grated Parmesan cheese

Directions

• 1In 10-inch nonstick skillet, cook sausage over medium-high heat 6 to 8 minutes or until no longer pink. Remove sausage to medium bowl. Reserve 1 tablespoon liquid in skillet. Reduce heat to medium. Add bell pepper and onion to skillet; cook 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet; add to sausage in bowl.
• 2In another medium bowl, beat eggs and pepper with wire whisk. Add to skillet; cook and stir over medium heat 3 to 5 minutes or until eggs are set.
• 3Spray 13x9-inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets; cover with plastic wrap and damp paper towel. Place 1 phyllo sheet in baking dish; brush with melted butter. Repeat 9 times.
• 4Spread half of sausage mixture over phyllo. Layer and brush with butter 10 more phyllo sheets. Sprinkle evenly with cooked eggs, Swiss cheese, spinach and basil. Layer and brush with butter 5 more phyllo sheets.
• 5Top with remaining sausage mixture. Sprinkle with Parmesan cheese. Layer and brush with butter remaining 5 phyllo sheets.
• 6Cover tightly; refrigerate 2 to 24 hours. Heat oven to 350°F. Uncover; bake 45 to 55 minutes or until top is golden brown. If desired, garnish with additional chopped fresh basil before serving.

Italian Sausage Melt

From Bettycrocker.com

Ingredients

1 1/4

cups Original Bisquick® mix

1/4

cup butter or margarine, softened

2

tablespoons very hot water

1/2

lb bulk spicy Italian pork sausage

1/2

cup chopped green bell pepper

1

cup Alfredo pasta sauce (from 16-oz jar)

1

cup shredded mozzarella cheese (4 oz)

2

tablespoons grated Parmesan cheese

1/2

cup grape tomatoes, cut in half

2

tablespoons fresh basil leaves, cut into strips

Directions

• 1Heat oven to 400°F. Lightly spray bottom of 8-inch square (2-quart) baking dish with cooking spray. In medium bowl, stir Bisquick mix, butter and water until dough forms. Press dough in bottom of pan.
• 2In 10-inch skillet, cook sausage and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is no longer pink; drain if necessary. Spread sausage mixture over crust; spread pasta sauce over sausage. Sprinkle with cheeses.
• 3Bake 25 to 30 minutes or until mixture is bubbly around edges and cheese is lightly browned. Sprinkle tomatoes and basil over top.

Banana Pudding Cake

Originally from Facebook

1 box yellow cake mix
2 small boxes 3.4 oz. instant banana pudding 
4 cups milk 
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas

Mix cake according to directions on box; pour into greased 9x13 cake pan. Bake according to directions on box.

Remove from oven and poke holes with a wooden spoon in warm cake. Mix together banana pudding and milk. Pour banana pudding over cake. Allow cake to cool overnight, covered.

Next morning top cake with sliced bananas, whipped topping and crushed vanilla wafers. Chill, serve and enjoy!

Cream Cheese Brownies

Originally from Betty Crocker Cookbook

Ingredients:
Cream Cheese Filling:
2 Packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 egg

Brownies:
1 cup butter, cut into pieces
4 oz unsweetened baking chocolate, chopped
2 cups sugar
2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup coarsely copped nuts, toasted - if desired


Instructions:

1) Heat oven to 350F. Grease bottom and sides of 13X9 in pan with shortening.

2)In medium bowl, beat all filling ingredients with electric mixer on medium speed until smooth; set aside.

3) In 1 quart saucepan, melt butter and chocolate over low heat; cool 5 minutes.

4) In large bowl, beat chocolate mixture, sugar, vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 second, scraping bowl occasionally. Beat on medium speed 1 minute. Sit in nuts. Spread 2 cups of batter in pan. Spread filling over batter. Drop remaining batter in mounds randomly over filling to make spreading easier; carefully spread, using short strokes, to cover cream cheese layer (this helps prevent mixing cream cheese layer into brownie batter).

5) Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 2 hours. Store covered in refrigerator.

Zatarain's Rice Stew

Ingrediants:

1 Box of Zatarain's Red Beans and Rice
1 Can of Campbell's Soup (Beef with White and Wild Rice Soup)

Directions:

Cook the Zatarain's Rice following the instructions on the box. Once finished, add the can of soup to the rice and let warm a couple of minutes.

Could be good with grated cheese and sour cream on top. Have fun experimenting with different rice and soup combinations!

Other Awesome combos I have tried:
Zatarain's Jambalaya Mix with Cheese + Campbell's Chicken and Corn Chowder (best if you let the soup and rice simmer together until hot. Really makes the flavors work together well)

Sheepherder's Breakfast

Ingredients

• 3/4 pound bacon strips, finely chopped
• 1 medium onion, chopped
• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed
• 8 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded cheddar cheese

Directions

• In a large skillet, cook bacon and onion over medium heat until bacon
• is crisp. Drain, reserving 1/4 cup drippings in pan.
• Stir in hash browns. Cook, uncovered, over medium heat 10 minutes or
• until bottom is golden brown; turn potatoes. With the back of a
• spoon, make eight evenly spaced wells in potato mixture. Break one
• egg into each well. Sprinkle with salt and pepper.
• Cook, covered, on low 10 minutes or until eggs are set and potatoes
• are tender. Sprinkle with cheese; let stand until cheese is melted.
• Yield: 8 servings.

Nutritional Facts: 1 serving equals 278 calories, 17 g fat (7 g saturated fat), 198 mg cholesterol, 479 mg sodium, 17 g carbohydrate, 1 g fiber, 14 g protein.

Original from Taste of Home

Butterbeer Cupcakes

 
From Sunday Sweets
Makes 18
.
For the cupcakes:
.
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
3 large eggs
1 1/2 teaspoon vanilla
1 teaspoon butter flavoring
1/2 cup buttermilk
1/2 cup cream soda
.
For the ganache:
.
1 11-oz. package butterscotch chips
1 cup heavy cream
.
For the buttercream frosting:
.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup butterscotch ganache
1 teaspoon vanilla
1 teaspoon butter flavoring
1/8 teaspoon salt
1 16-oz. package powdered sugar
Splash of milk or cream (as needed)
.
For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine your flour, baking soda, baking powder, and salt in a bowl and set aside. In a large bowl, cream your butter until light and fluffy. Add your sugars and beat until well-combined. Beat in your eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
.
Alternate adding your buttermilk, cream soda, and dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
.
For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
.
For buttercream frosting: Cream butter in a large bowl until fluffy. Add in ganache, vanilla, butter flavoring, and salt and mix until well combined. Beat in powdered sugar 1 cup at a time until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
.