Yummy Host Recipes BLUEBERRY STREUSEL MUFFINS
These definitely beat plain blueberry muffins any day…with very little extra effort required.
½ cup sugar ¼ cup butter, softened 1 egg, beated 2 1/3 cups flour 4 tsp. baking powder ½ tsp. salt 1 cup milk 1 tsp. vanilla extract 1 ½ cups fresh or frozen blueberries
STREUSEL
½ cup sugar 1/3 cup flour ½ tsp. ground cinnamon ¼ cup butter
Dee Hamer
SAUSAGE AND EGG SOUFFLE
6 eggs 2 cups milk 6 slices bread, shredded 1 cup grated cheddar cheese 1 tsp. dry mustard 1 tsp. salt 1 lb. sausage
Cook sausage and drain well. Beat eggs, add milk, salt and mustard. Add cubed bread, cheese and sausage. Put in greased 9X13 baking dish and place in refrigerator over night. Bake 45 min. at 350.
OVERNIGHT EGG CASSEROLE
4 cups shredded hash brown potatoes ½ cup shredded cheddar cheese 1 cup cubed fully cooked ham 6 eggs 1 can (4 oz.) chopped green chilies 1 can (12 oz) evaporated milk ½ cup shredded Monterey Jack cheese ¼ tsp. pepper
In a greased 9X13 baking dish, layer the hash browns, ham, chilies, and cheeses. In a large bowl, whisk the eggs, milk and pepper. Pour over the cheese. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour.
BREAKFAST CASSEROLE
2 ½ cups seasoned croutons 1 (4.5 oz) can mushrooms, drained 1 lb. spicy pork sausage 1 cup shredded sharp cheddar cheese 6 eggs 1 cup shredded Monterey Jack cheese 2 ¼ cups milk ¼ tsp. dry mustard 1 (10.75 oz) can cream of mushroom soup 1 (10 oz) package frozen chopped spinach thawed, drained, and squeezed dry
Spread croutons on bottom of greased 9X13 baking dish. Cook and drain sausage. Spread sausage over croutons. Wisk together eggs and milk. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour over sausage and croutons. Refrigerate overnight. Bake in preheated 350 degree oven for 50 to 55 minutes.
Dee Hamer
Dutch Oven Enchilada Pie
2 lbs ground beef 1 Tsp salt 1 med. Onion chopped 1 10oz can tomato soup 1 10oz can mild enchilada sauce 1 qt tomatoes 1 pkg enchilada sauce mix 6 flour tortillas 2 cups shredded cheddar cheese
Brown the beef with salt and onions in the Dutch oven, drain off fat. Add sauce mix, soup, sauce, tomatoes and simmer 5 min. Put ¼ sauce mix in bottom of Dutch oven, layer tortillas, sauce mix and cheese. 2 layers of this ending with tortillas on top covered with sauce. Cover and cook until heated through and bubbling. Add cheese on top. Cover and cook until cheese melts. Ann Pearson
Better than Anything Cake
1 pkg Chocolate cake mix 4 eggs ½ cup oil ¼ cup water 1 pkg (4 oz) instant vanilla pudding mix 1 cup sour cream 1 pkg (6 oz) chocolate mini chips ½ cup nuts
Combine first six ingredients and mix well. Fold in chips and nuts. Pour into greased bundt pan Bake at 350 for one hour. Ann Peason
Momma Blek's Cole Slaw Dressing
Equal parts sugar, rice wine vinegar, oil. Shake well to mix Add to cole slaw Gayle Blek
Breakfast Burritos (serves 20)
2 lbs bulk Pork Sausage ½ tsp Pepper 20 Eggs, beaten 1 Onion, finely chopped 2 cups shredded Cheddar Cheese 2 lbs frozen Hash Brown Potatoes 1 tsp Salt 20 large Flour Tortillas (10” at least)
Preheat oven to 325 degrees. Mix all ingredients together except for tortillas and pour into a greased 13” x 9” pan. Bake 50 minutes and begin testing with a toothpick or knife to come out clean. (Will probably take over an hour.)
Let cool completely. Slice length-wise and then across to make 20 equal size “sticks.” Warm 3-4 tortillas at a time between damp paper towels in the microwave, or one at a time, for 10 seconds each. (If tortillas aren’t warm they will crack when you are bending them during the wrapping process.) Fill each tortilla with one of the egg mixture “sticks” and roll up, tucking the ends in as you roll. Wrap each completed burrito in aluminum foil, freeze in zip lock bags until ready to use.
Take burritos out of the freezer the day before they are to be served and allow to thaw in the refrigerator. Reheat in 325 degree oven for 45-60 minutes.
Serve with salsa, sour cream, sliced olives, lettuce, sliced green onions, chopped tomatoes, etc.
Bueno Chicken (serves 8-10)
1 doz Corn Tortillas 1-2 Jalapeno Chilies, or small can chopped Green 3-4 whole Chicken Breasts Chilies 1 can Cream of Chicken Soup 1 cup Milk 1 can Cream of Mushroom or Celery Soup 2 T Chicken Broth 1 (12 oz) jar Salsa 1 lb Cheddar Cheese, shredded
Cook chicken in water for 30-45 minutes. De-bone and slice into ½ inch strips. Cut tortillas in 1 inch strips. Mix salsa, milk and soups in large mixing bowl. In a 3 quart baking dish, place 2 T chicken broth, then layer tortillas, chicken and soup mixture. Continue layering in same order, ending with the soup mixture. Spread chopped chilies in one of the layers of soup. Place thick layer of shredded cheese on top. Refrigerate for 24 hours. Bake at 350 degrees for 1 ½ hours. by Beckey Beckey
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