This is perfect for Christmas morning! It’s easy and delicious! Enjoy!
Cut the crust off of sliced bread and line the bottom of a sprayed glass 9 x 13 casserole dish. Brown 2 lbs. of sausage and spread on top. Mix 10 eggs and 1 cup of milk and pour over sausage. Put in refrigerator overnight.
Add 1 lb. cooked bacon, crumbled, and one 8 oz. package of grated cheddar cheese on top and cook at 350 degrees for 30 minutes. That’s it!
Spray a 9 x 13 casserole dish and layer the following:
- 1 can of crescent rolls
- 8 oz. sour cream
- 1 1/2 lbs. of browned ground beef, mixed with one package of taco seasoning and mixed with:
- 1 jar salsa
- 8 oz. cheddar cheese (can use Mexican blend)
- crushed Frito corn chips
Bake at 350 degrees for 30 minutes. Enjoy!
This is an easy five ingredient goodness that is the perfect addition to a brunch, luncheon, or dinner. I made it for Thanksgiving, and my four year old grandson said, “We need to eat this again, Gammy!” And so, we shall!
1 can of pineapple chunks 1 can of mandarin oranges 1 lb. bag of whole frozen strawberries, thawed 1 can of peach pie filling
Stir all ingredients together and chill. (I’ve been known to put all the cans in the refrigerator, so they’ll be cold, if I’m running short of time.) Add 2 sliced bananas before serving.
Broccoli and Rice Casserole
If I didn’t bring this casserole to potluck, folks would think I was sick! I always keep frozen chopped broccoli (notice – it’s got to be chopped) in my freezer, in case I need to take a dish in a hurry. It’s my “funeral dish!“
2 lbs. chopped broccoli (frozen) 3/4 cups instant rice 1 can cream of mushroom soup 1 can cream of celery soup 6-8 oz. grated cheddar cheese (can substitute cream of chicken)
Mix all ingredients, saving a little cheese. Bake at 350 degrees for 35 minutes or until bubbly. Sprinkle remaining cheese on top before serving.
Hot Pineapple and Cheese Casserole
I got this recipe from a very special lady from my home congregation in Bolivar, TN who also happened to be my first grad teacher! Mrs. Rodgie Reynolds was such a special lady, who was also an excellent cook! People debate as to whether this is a side dish or a dessert – you decide! My family thinks that we can’t have a Christmas ham without it!
3 – 20 oz cans pineapple chunks, drained 2 T flour mixed with 1 cup sugar 1 1/2 cups grated cheddar cheese 20 Ritz crackers (sleeve), crushed 3/4 cup oleo, melted
Put drained pineapple in 9 x 13 sprayed casserole dish. Sprinkle flour-sugar mixture on top. Cover with grated cheese. Top with crushed Ritz crackers, and pour melted oleo over all of it. Bake at 350 degrees for 30 minutes. ENJOY!
Super Easy Meatballs
I’m embarrassed to let this secret recipe out of the bag because several people think I’ve slaved for hours to make these delicious meatballs. In actuality, Steve can even make these!
1 lb. frozen homestyle meatballs 1 jar of Salsa (I use mild.) 1 can cranberry sauce (jellied)
Put all of the above in a crockpot and cook on low for four hours. Ta-da! That’s it!
Chicken and Wild Rice Soup
It’s hard to find someone who doesn’t like this soup. I’ve been known to use left-over Thanksgiving turkey in place of the chicken and it works just as well. This is one of those “comfort foods” that smells so good cooking. Bring on the snow – we’re ready!
2-3 chicken breasts, boiled and shredded 3 cans of cream of chicken soup 1 box of Uncle Ben’s Wild Rice, cooked milk / water 1 box of chicken stuffing mix
In crockpot, mix cooked shredded chicken, cooked rice, cream of chicken soup, and enough milk or water to make it smooth. (I usually add a couple cans to start out.)Sprinkle 1/2 of the box of stuffing on top and cook on low for four hours. If it gets too thick, add more milk or water. If the soup is too thin, add more stuffing mix. You can’t mess this one up! It’s delicious!
Perked Holiday Punch
I served this punch last weekend at several of my parties, and I was asked for the recipe. Most people think that they’re drinking hot cider, but there’s no apple juice in it. Oh, how wonderful the house smells!
10 Servings 30 Servings
Pineapple Juice 3 cups 9 cups Cranberry Juice 3 cups 9 cups Water 1 1/2 cups 4 1/4 cups Brown Sugar 1/3 cup 1 cup Salt 1/8 tsp. 1/4 tsp Cinnamon Sticks 1 4 Whole Cloves 1 1/2 tsp 4 1/2 tsp
Combine juices, water, sugar, and salt in a coffee pot. Put cinnamon sticks and cloves in basket and perk. Serve hot.