breakfast pies

Ingredients

• Servings: 10
• 3/4 pound breakfast sausage
• 1/8 cup minced onion
• 1/8 cup minced green bell pepper
• 1 (12 ounce) can refrigerated biscuit dough
• 3 eggs, beaten
• 3 tablespoons milk
• 1/2 cup shredded colby-monterey jack cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. cook until sausage is evenly brown. drain, crumble, and set aside.
• separate the dough into 10 individual biscuits. flatten each biscuit out, then line the bottom and sides of 10 muffin cups. evenly distribute sausage mixture between the cups. mix together the eggs and milk, and divide between the cups. sprinkle tops with shredded cheese.
• bake in preheated oven for 18 to 20 minutes, or until filling is set.

Beef Enchilada Bake

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (14.75 ounce) can cream-style corn
• 1/2 pound velveeta®, cut into 1/2-inch cubes
• 6 (6 inch) corn tortillas, cut in half
• 1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained

Recipe

Preparation Time: 20 mins Ready Time: 45 mins


• heat oven to 350 degrees f.
• brown meat in large skillet; drain. stir in corn and velveeta.
• spoon 1/3 of the meat mixture into 8-inch square baking dish; cover with 6 tortilla halves and 1/4 cup tomatoes. repeat layers. top with remaining meat mixture and tomatoes; cover.
• bake 25 min. or until heated through.

black olive spread

Ingredients

• Servings: 8
• 1 (10 ounce) can black olives
• 3 tablespoons freshly grated parmesan cheese
• 1 clove garlic, chopped
• 1 tablespoon extra virgin olive oil

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place olives, parmesan cheese, and garlic (if using) in a food processor. add olive oil slowly while running. process until smooth.

ricotta gnocchi

Ingredients

• Servings: 5
• gnocchi:
• 1 (8 ounce) container ricotta cheese
• 2 eggs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 cup all-purpose flour, or as needed
• sauce:
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 (15.5 ounce) can diced tomatoes
• 1 dash crushed red pepper flakes (optional)
• 6 basil leaves, finely shredded
• salt and pepper to taste
• 8 ounces fresh mozzarella cheese, cut into small chunks

Recipe

Preparation Time: 45 mins Cook Time: 15 mins Ready Time: 1 hr


• stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. mix in 1 cup of flour. add additional flour if needed to form a soft dough.
• divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. place in the refrigerator until ready to use.
• heat olive oil in a saucepan over medium heat. stir in garlic, and cook until softened and fragrant, about 1 minute. pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. stir in shredded basil and season to taste with salt and pepper.
• while sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain.
• to assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. place gnocchi into a serving bowl, and spoon sauce overtop.

Lydia's Hash Brown Casserole

Ingredients

• Servings: 8
• 1 (2 pound) package frozen hash brown potatoes
• 1 (10.75 ounce) can condensed cream of chicken soup (such as campbell's®)
• 1 cup cubed ham
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar-monterey jack cheese blend
• 1/2 cup frozen broccoli florets
• 1/4 onion, chopped - or more to taste
• 2 cloves garlic, minced
• ground black pepper to taste
• 1/2 cup crushed corn flakes cereal

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• mix potatoes, chicken soup, ham, sour cream, cheese, broccoli, onion, and garlic together in a 3-quart shallow baking dish; season with black pepper. sprinkle corn flakes over the top of the potato mixture to cover.
• bake in preheated oven until heated through, about 45 minutes.

Creamy Jalapeno And Pulled Lamb Quesadilla

Ingredients

• Servings: 8
• 4 (8 inch) flour tortillas
• 1/2 cup philadelphia spicy jalapeno cream cheese spread
• 1 (11.5 ounce) package oscar mayer carving board sweet & spicy pulled lamb
• 1/2 cup frozen corn, thawed
• 1/2 cup chopped red pepper
• 1/2 cup tomatillo salsa

Recipe

Preparation Time: 10 mins Ready Time: 25 mins


• spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. fold tortillas in half.
• heat large skillet sprayed with cooking spray on medium heat. add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. repeat with remaining quesadilla. cut into wedges. serve with salsa

fantastic gorgonzola and white cheese ball

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 2 ounces crumbled gorgonzola cheese
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons white
• 2 tablespoons paprika
• 1/2 cup chopped pistachio nuts

Recipe

Preparation Time: 10 mins Ready Time: 6 hrs 10 mins


• in a medium bowl, blend cream cheese, gorgonzola cheese, sharp cheddar cheese and white . form the mixture into a ball shape.
• on a piece of wax paper, spread the paprika and pistachio nuts. roll the cheese ball in paprika and pistachios to coat.
• wrap coated cheese ball in wax paper. chill in the refrigerator 6 hours, or overnight, before serving.