Breakfast Casserole

1 pound favorite pork sausage, fried and crumbled
1 can cream of mushroom soup
8 eggs, beaten
2-1/2 cups milk
2 cups grated cheese
1 teaspoon dry mustard
1 box garlic croutons


Pour the box of garlic croutons in a greased 9 x 13 dish
Layer sausage over croutons
Layer cheese over sausage
In large bowl, whisk eggs, mushroom soup, mustard, milk
Pour over croutons, sausage, cheese
Refrigerate overnight
Bake 350 degrees for 45 minutes

Potato Skins from Pioneer Woman

top with sour cream and then add the green onions.....


8 pieces of thick-cut bacon
8 (cleaned) potatoes
canola oil
kosher salt
1 1/2 cups sharp cheddar cheese
1 cup sour cream
4 sliced green onions

Bake the potatoes for 45 min in the oven at 400 degrees or until they are fork tender
Fry your bacon up
When your potatoes come out of the oven, slice them in half, then with a spoon core
out the potatoes leaving a little flesh on the skin
Next brush both side of the the potatoes with canola oil and salt both sides liberally
Cook on both sides for 7 more minutes each or until the skins are crispy
Grate your cheese and chop the bacon into bits
Sprinkle the potatoes cheese and bacon, then return it to the oven just until the cheese melts
Right before you serve spoon in some sour cream, and sprinkle with green onions

Strawberry Sugar Cookie Tarts

2 packages(16 Oz. Size) Pillsbury Ready To Bake Sugar Cookies
8 ounces, Whipped Cream Cheese
8 ounces, Cool Whip
1/4 cup sugar
1 pint Fresh Strawberries

Spray mini muffin tin with cooking spray. Place one Ready to Bake Sugar Cookie in each tin.
Bake for 12–15 minutes or until lightly browned. Remove from the oven and use a Pampered Chef Mini Tart Shaper to press them into tart shapes. Let them cool a few minutes before you remove them from the pan to a wire rack. While the cookie tarts are cooling, make the filling.
Combine whipped cream cheese, Cool Whip and sugar. Mix with an electric mixer until fluffy.
Put filling in a pastry bag with a tip and pipe into each cookie tart. Top with a strawberry or other fresh fruit.
Makes 48 cookie tarts.

From Joy's Hope

Chicken Pocket Pies from Mad Hungry

Filling:
1 heaping cup of shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped carrot
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese

1 recipe (2 disks) Cream Cheese Pastry (recipe below)
1 large egg, for egg wash
To make the filling, in a medium hot skillet, melt the butter and add the onion, celery and carrot. Sauté over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
Preheat the oven to 375 degrees. Butter or line a baking sheet.

To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface to about 12 inches in diameter. Using an overturned bowl (about 5 inches across), cut out about 3 circles from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half-circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.

Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Cream Cheese Pastry
8 tablespoons (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1/4 cup heavy whipping cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon coarse salt

In a food processor or using an electric mixer or by hand, process the butter, cream cheese and heavy whipping cream.


Add the flour and salt; process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface and divide in 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.


Rub flour all over a rolling pin. Working with one disk at a time, place the disk on a clean, well-floured surface. Roll gently from the center of the dough to the top and bottom edges. Rotate the disk, and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Salted Caramel Cupcakes

One box chocolate cake mix (and the ingredients that go with it)
Sea salt
4-5 Skor bars or Heath bars
Caramel ice cream topping
Vanilla Buttercream (Recipe below)
Squeeze bottle

Bake your cupcakes according to package directions.

When the cupcakes are almost, make the salty caramel
Pour caramel into a measuring cup.
Add 1/2 teaspoon of sea salt per 8oz. of caramel.
Warm in the microwave for one minute.
Stir.
Pour the warm caramel into the squeeze bottle.

When the cupcakes come out of the oven, inject caramel into each one while warm

Cool the cupcakes completely. While they are cooling, smash the candy bars into tiny pieces.

Make the buttercream while the cupcakes are cooling

Vanilla Buttercream
1 stick of butter at room temperature
1lb. of powdered sugar
1 1/2 tsp. vanilla extract
3 tbls. milk
pinch salt

Cream together butter and sugar. Add milk, vanilla and salt, mix together until creamy and thick.

Frost the cooled cupcakes and sprinkle with the crushed candy bars and drizzle with more caramel sauce.