Sausage Breakfast Pizza...

I found this yummy recipie when i went to Smith's. I always enjoy finding and picking up these fun recipies at the store when i go and shop.


Sausage Breakfast Pizza


1 Pkg. Jimmy Dean Fresh Sausage, Reg or Hot, cooked, crumbled and drained
1 cup frozen hash brown potatoes, thawed
1 small bell pepper, seeded and diced
1 cup shredded Wisconsin Sharp Cheddar Cheese
2 Eggs beaten
1 tbsp milk
1/4 teaspoon each salt & pepper
2 tbsp shredded Wisconsin Parmeasan cheese
Pizza Dough


Pre-cook pizza dough as directed on box/jar forming 1/2" lip around edge. Reset oven to 375 F, Returned cooled pre-baked to 12" pizza pan or baking sheet.
Sprinkle the next 4 ingredients over the crust. In bowl, combine eggs, milk, and seasonings snf our evenly over top. Bake at 375 F for 25-30 minutes or until eggs are set. Sprinkle with Wisconsin Parmesan Cheese; and serve immediately.

Buttermilk Pie

I recieved this from a friend! if any of you try this please write back and let me know what you think.

BUTTERMILK PIE
Top Secret recipe from
“The Cabin” Restaurant
Burnside, LA 70738

2 cups sugar
1 tsp cinnamon
1 tsp vanilla
2 Tbs cornstarch (use 4 Tbs )
¼ lb. melted butter
3 large eggs
1 cup buttermilk

Mix the first six ingredients on slow speed until well blended and uniform. Add the buttermilk and mix well. Pour into an unbaked 9” pie shell and bake at 350 degrees for
1 hour …. keep checking, or until set and brown on top.

If making deep-dish pie increase ingredients to:
2 ½ cups sugar
3 Tbs cornstarch ( 4 tbs) maybe even 5 Tbs
1 cube plus ½ cube more (12 T) butter
2 cups buttermilk

bake 350 for about 1 hr 15 minutes….. keep checking after 1 hour.

NOTE: I’ve had friends tell me it won’t thicken up very well and it’s too runny. So I increased the amount of cornstarch to 4 Tbs.

I got this recipie from a friend of mine. Please know i do not own this recipie or any rights to it. The owner and original publisher does. I am just someone who had it sent to them.



Pumpkin Cranberry Cheesecake




Ingredients

Crust:

2 Cups
Gingersnap Cookie Crumbs

4 Tbsps
Melted Butter

Filling:

3 8-Oz Pkgs
Softened Cream Cheese

¨÷ Cup
Brown Sugar

¨÷ Cup
Powdered Sugar

1 Tbsps
Pumpkin Pie Space

2 Tbsps
Flour

2
Eggs

1 14-Oz Can
Pumpkin Puree

1 14-Oz Can
Whole Berry Cranberry Sauce


Combine gingersnap crumbs and butter or margarine in a medium mix-

ing bowl. Place mixture in a 10-inch spring-form pan. Press crumbs
evenly over bottom and 2-inches up the sides of pan; set aside.



Using an electric mixer, beat cream cheese, sugars, flour and pumpkin

pie spice in a large mixing bowl until smooth. Add eggs and pumpkin;

mix well. Pour into crust.



Place pan on a cookie sheet and bake at 350¨¬ degrees. for 1 hour. Turn

off oven and let cheesecake remain in oven 1 hour longer. Remove

from oven; cool completely on a wire rack. Cover and refrigerate at

least 6 hours.



Carefully remove sides of pan from cheesecake. Top with cranberry sauce.

Makes 12 Servings

Monster "Cake"

Again i do not own this recipie. This is courtesy of Kraft foods..



What You Need1 pkg. (2-layer size) yellow cake mix 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup butter, softened 1 tsp. vanilla 6 drops green food coloring 1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups) 1 tube (0.75 oz.) black decorating gel 8 OREO Cookies, finely crushed 3 JET-PUFFED Miniature Marshmallows, cut in half Black decorating gel Make It
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into paper-lined cups. Cool completely.

BEAT cream cheese, butter, vanilla and food coloring in medium bowl with mixer until well blended. Gradually add sugar, beating well after each addition.

ARRANGE cupcakes on platter or tray as shown in diagram to resemble a monter's head; spread with frosting. Use decorating gel to outline the eyes, mouth, scars and hairline on cupcakes. Fill in hair with cookie crumbs. Place 1 marshmallow half in center of each eye; place remaining marshmallow halves in mouth for teeth. Keep refrigerated.
Kraft Kitchens TipsSubstitutePrepare using your favorite flavor cake mix.How to Create Your Own Unique CakeLet your imagination run wild and create your own unique cake. Just assemble the cupcakes into a shape, such as a ghost, jack-o'-lantern or witch face, then frost and decorate. It's easy!

Ghouls-in-the-Graveyard recipe

I do not own this recipie.. This is courtesy of Kraft Foods. I am just a customer who finds and found this awesome recipie.

Ghouls-in-the-Graveyard recipe

Peaches and Cream Cheesecake

My friend Rosemary posted this on her facebook page. Thanks for sharing with everyone Rosemary.


Peaches and Cream Cheesecake


Preheat oven 350.



PEACH FILLING

10 oz. dry pack frozen peaches (unstweetened, not in syrup) thawed

1/2 cup apple cider or apple juice

1 Tbls. cornstarch

1 Tbls. sugar

1/8 teas. ground cinnamon

Drain the peaches on paper towels (important) and refrigerate 5 slices for decorating the cake. cute the remaining peaches into 1/2 inch pieces. Put the cide in a small saucepan. Add cornstarch, sugar and cinnamon and whisk until completely dissolved. While stirring constantly bring to a full boil over medium heat and cook for another 1 minute, until thickened. Remove from the heat and fold in the cut up peaches. Set aside to cool while you make the cake.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cheesecake

3 8oz packages REAL Cream Cheese (philly brand)

1 1/3 cup sugar

1/4 cup cornstarch

1 Tbls pure vanilla extract

2 extra-large eggs

2/3 cup heavy whipping cream

Put one package of cream cheese, 1/3 c of sugar and then the cornstarch in a large bowl. Beat with an electric mixer until creamy about 3 minutes. Beat the remaining cream cheese in one package at a time, scraping down the bowl after each one, increase the speed on the mixer, then add the vanilla. Beat in the eggs one at a time beating well after adding each one. Beat in the cream just until completely blended. BE CAREFUL NOT TO OVERMIX. Gently spoon the batter over the crust, then spoon the peach mixture on the top. Gently spread the peaches almost to the edge of the pan, covering the filling.

Now) place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the spring form pan. Bake until the edges are light golden brown and the top is slightly golden tan, about 75 minutes. Depending on your oven and location - Here at my house Utah I have to bake it about 90 minutes. (keep an eye on it). until its golden brown.

Remove form water bath and let cool for 2 hours. WALK AWAY AND LEAVE IT TO SET-DON'T MOVE IT.

Leave the cake in the pan cover loosely with plastic wrap and refrigerate until completely cold, perferably overnight or at least 4 hours.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Crumb topping

3/4 c flour

1/3 c packed light brown sugar

1/2 teas. cinnamon

Grated rind of 1 large lemon (1 teas)


1/2 cup (1 stick cold unsalted butter cut into pieces)


Preheat oven 350

Generously butter jellyroll pan or baking pan.

Mix flour, brown sugar, cinnamon and lemon rind in medium bowl, work the butter in with your fingers until course crumbs form.

Spread out the crumbs in the pan, Bake until the topping is golden brown bubbly and slightly crunchy about 15 minutes tossing the misture with a spatula 2 or 3 times. Watch it carefully, It's ready when it turns light golden brown( don't let it brown too much). Let the mixture cool for 30 minutes then break it into fine crumbs. (If you have extra topping put it into freeze bag and freeze up to 1 month> It's great in Ice Cream.

TO DECORATE YOUR CHEESECAKE

Release and remove sides of the springform leaving the cake on the bottom of the pan. Place on serving plate. top the cake with the cinnamon crumbs and decorate the center with the peach slices. Refridgerate until ready to serve. You can freeze left over cake for up to 1 month. Enjoy!

Healthy Cooking Recipes - Topix

Healthy Cooking Recipes - Topix