Sausage & Cream Cheese Breakfast Delight!!

Girls, this is just 'downright' delicious! A lady at Noonday brought these in one Sunday for sunday school, I think me and another girl ate 4 or 5, I mean they are THAT GOOD!! I have since made them for a breakfast for a large group on a trip and also for an appetizer for a dinner at my grandmothers. Both times they were a hit! GREAT for breakfast, cheap and easy and kids even love them!!! :) And did I mention SUPER EASY??? Gear up girls, a double recipe might be due :)

Ingredients:
1 lb Jimmy Dean Sausage (the kind in the roll shape usually by the bacon)
1 package of cream cheese
2 packages of crescent rolls

-Brown sausage on stove, drain and keep in pan.
-Add cream cheese to sausage while still warm, heat until it melts
-Take out your crescents and on each triangle place a large spoonful of mixture on each. "Wrap" up best you can (they don't have to look pretty bc they'll bake pretty)
-Bake about 10-15 min at 350 or until crescents start to look 'done' :)

Yields: about 17 crescents

**The first time I made it for a group of 10 I didn't double the recipe but should have, and for a group of 23 I did double the recipe and it was great. Many people eat more than one!!**

Vidalia Onion Pie

INGREDIENTS:

6 Vidalia onions, sliced thin and into bite size pieces

4 eggs, beaten

1 cup sour cream

salt & pepper to taste

1/2 cup unsalted butter

1/4 & 1/2 cup grated Parmesan cheese

1 pinch paprika

1 tablespoons hot sauce

2 (9") pie shells

Possible Add-ins:  1 cup shredded cheddar cheese, crumbled bacon, or cooked ham

DIRECTIONS:

• Bake pie shells according to directions
• Preheat oven to 375 degrees.
• In medium skillet, cook onions in butter for about 10 minutes, or until clear and soft.
• In a large bowl, mix onions (along with juice in pan) with eggs and sour cream.  Stir in 1/4 cup cheese.  Add salt and pepper and hot sauce to taste.  Blend well and pour into pie shells.
• Sprinkle 1/2 cup grated Parmesan cheese and paprika on top of pies.  Bake in preheated oven for 20 minutes.  Lower temperature to 350 degrees and bake an additional 30-40 minutes or until lightly browned on top.  Let cool before slicing.

Lime Icebox Pie

INGREDIENTS:

1 (6 oz.) can frozen limeade concentrate, thawed

1 can condensed milk

1 (12 oz.) Cool Whip

2 graham cracker crust.

if desired: about 2 drops green & 1 drop yellow food coloring

DIRECTIONS:

• thaw limeade
• mix all ingredients together in a big bowl. pour into crusts.
• freeze until hard before serving

Homemade Salsa

INGREDIENTS:

• 4 cans (28 ounce) diced tomatoes (fresh works even better!)
  
• 1 can (28 ounce) tomato sauce
• 2 tablespoons minced garlic (3 if you really like garlic)
• 2 bunches fresh cilantro
• 3 chili peppers
• 6 jalapenos (for "medium" salsa, de-seed 3 of the jalapenos)
• 1 sweet onion
• salt and pepper, to taste

DIRECTIONS:

1. Cut and de-seed jalapenos and peppers. Pulse jalapenos, peppers and onion in processor.
2. Add tomatoes and tomato sauce and pulse in processor.
3. Cut stems off of cilantro. Add cilantro, garlic, and salt and pepper to mix and pulse to desired consistency.

Side notes:

• I have a small food processor, so I have to pulse small amounts at a time and add them to a big bowl.
  
• This recipe makes a lot of salsa! Be ready to give some away or bring some to a party.
  
• There is not an exact science to this recipe so it's hard to mess it up!
  

Buffalo Chicken Dip

INGREDIENTS:

• 1 cup Ranch dressing (or Blue Cheese)

• 2 (10 ounce) cans chunk chicken

• 3/4 cup "Texas Pete" Buffalo Style Chicken Wing BBQ Sauce


• 1- 1/2 cups shredded cheddar cheese


• 1 bunch celery, cleaned and cut into 4" pieces


• crackers or tortilla chips
• 2 (8 ounce) packages cream cheese

DIRECTIONS:

• Heat chicken and buffalo sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese and transfer the mixture to a slow cooker. Sprinkle with remaining cheese. Cover and cook on low setting until hot and bubbly. Serve with celery sticks and crackers or tortilla chips.

Swiss Chicken

Hey Girls! So I love to cook, but haven't figured out what to post yet. Then after last night, it dawned on me I don't have to post any of my 'fancy' recipes but even the simple ones work! I fixed this last night and this is one of my favorite dishes not only b/c its easy but its so yummy!!! And for your mommies, it might even be kid friendly :). It's so basic and easy I'm almost embarrassed to post it but I assure you its good!

Swiss Chicken

4 boneless,skinless chicken breasts
2/3 c pepperidge farm stuffing
1 can cream of chicken soup
1/2 c melted margarine
1/4 c milk
4-6 slices of swiss cheese
Garlic salt
Pepper (I use the Lady's House seasoning by Paula Deen. It's salt, pepper and garlic powder all in one, I make it and put it in a container by my stove, use it ALL the time to season things)

Place the chicken in a greased 9x13 dish. Sprinkle w/ Garlic salt and pepper (to taste)
Place a piece of swiss cheese on each chicken breast (may take a slice and 1/2 , up to you!)
Set aside
Mix soup and milk together and pour over chicken
Top w/ stuffing and drizzle melted butter on top!
Bake at 350 for 50 minutes

Its so easy and yummy! Always turns out to be favorite!
Serve w/ a salad or green beans and a starch. :)

BON APPETITE!

Toasted Almond Chicken

There is another one of my favorites from Easy Weeknight Favorites... This will taste very rich and fancy but is SO simple!

Toasted Almond Chicken
Prep: 10 min. Cook: 16 min.

6 skinless/boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons butter or margarine, divided
1 1/2 cups whipping cream (I know... not healthy but YUMMY!)
2 tablespoons orange marmalade
1 tablespoon Dijon mustard (I use about 4 because I like a strong mustard flavor)
1/8 teaspoon ground red pepper
1 (2.25oz) package sliced almonds, toasted (I usually don't toast them... I just throw them in to save time)


Place chicken between two sheets of plastic wrap, and flatten to 1/4 inch thickness (I never do this... I just cook the chicken a little longer), Sprinkle with salt and pepper

Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add half of chicken from skillet. Repeat procedure with remaining butter and chicken.

Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Yields 6

* I like to serve with sweet potatoes or mashed potatoes and green beans