Breakfast Delight
Ingredients: 1 loaf of bread, cut into cubes 1/2 pound shredded cheddar cheese 1 pound bacon, cooked and crumbled (cubed ham or sausage work as well) 12 large eggs 2 'cup's milk 1 stick butter, melted Method: in a nine-by-thirteen-inch pan layer half of the bread, cheese, and meat. Repeat layers. In mixing bowl beat eggs together with butter and milk, adding salt and pepper to taste. Pour egg mixture over layers in pan. Set pan in refrigerator to sit overnight. In the morning preheat oven to 325 degrees. Remove pan from refrigerator, cover with aluminum foil. Bake covered for fifty minutes, remove cover, bake additional ten minutes.
Stuffed French Bread Casserole
Ingredients: 20 slices French bread (one-inch thick) 1 8-ounce package cream cheese 12 eggs 2 'cup's milk Method: Arrange ten slices of bread in a thirteen-by-nine-inch baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the eggs and milk together; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator thirty minutes before baking, preheat oven to 350 degrees. Bake uncovered for 45-50 minutes or until top is lightly browned.
Killer Mac 'N Cheese
Ingredients: 1 package pasta, whatever shape you like 1 pound Velveeta or other processed cheese 1 3/4 'cup's of whole milk or 2 12-ounce cans åevaporated milk, 2 'cup's or 1 8-ounce bag of your choice and the of cheddar cheese, white or sharp 2 'cup's or 1 8-ounce bag of any other cheese (Monterey Jack, Fiesta blend, taco cheese, etc.) 3/4 'cup' egg whites/egg substitute in cartons 1 whole stick of butter Method: Cook pasta according to package directions, but for best results do not completely cook the pasta. Strain the pasta, then place it in a slow cooker. Add the rest of the ingredients, usually I do liquid ones first, to the slow cooker and cook on low until cheeses are melted through. You may serve this as soon as all of the cheeses melt, stirring occasionally. The total cooking time is only one to one-and-a-half hours maximum.
Peanut Blossom Cookies
Ingredients: 1 3/4 'cup's flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 'cup' margarine or butter 1/2 'cup' peanut butter 1/2 'cup' granulated sugar 1/2 'cup' brown sugar 1 egg 1 teaspoon vanilla 30 to 35 Hershey's Kisses Method: in a bowl mix butter, peanut butter, sugar, brown sugar, egg, and vanilla with a spoon. In a separate bowl mix dry ingredients together. Slowly stir dry ingredients into wet, mixing evenly. Eventually you may need your hands to knead the mixture. Shape dough into small balls, using rounded spoon. Roll balls around in additional granulated sugar on wax paper. Place on ungreased cookie sheet. Bake in preheated oven at 375 degrees for six to eight minutes. Remove from oven and place one Hershey's Kiss on top of each cookie, pressing down firmly. Return to oven and bake for three to five minutes longer. Note: It's wise to unwrap all the chocolate kisses before the cookies first come out of oven
Crock Pot Candy
Ingredients: 1 jar unsalted peanuts 1 jar salted peanuts 1 18-ounce package chocolate chips 1 4-ounce plain chocolate bar 2 packages chocolate bark Method: This must be done in exact layers. First layer unsalted peanuts on bottom of crock pot. Next salted peanuts, then chocolate chips. Break the chocolate bar into pieces, sprinkle over layers. Finally, break chocolate bark into pieces, sprinkle over top. Do not stir, cover and place crock pot on low, mine cooks a bit high so I put it on keep warm or it scorches on the bottom. Leave alone for three hours. Remove lid and stir, drop by table spoon full onto waxed paper and let cool. Package as you wish for gifts or have your family enjoy.
Peanut Butter Balls
Ingredients: 1 pound butter 1 pound crunchy or creamy peanut butter (I prefer crunchy) 2 pounds powdered sugar 1 to 2 pounds baking chocolate (I prefer a darker chocolate, but I am sure any type would work. Even melted chocolate chips might work in a pinch.) Method: Melt butter and peanut butter together. Stir until well blended. Add powdered sugar, stirring frequently to mix into dough. Roll dough into small balls-a bit smaller than golf balls will probably work best-and put balls on wax paper. Allow them to cool a bit while you prepare the chocolate. Melt chocolate on stove or in microwave. Start with one pound of chocolate; you can always melt more if needed. Carefully dip balls into chocolate until coated. Put balls on wax paper to cool and harden. Store in a cool place. You can refrigerate, but it is not absolutely necessary. Makes many servings!
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