Sparkling Apple Cider Pound Cake

Sparkling Apple Cider Pound Cake Ingredients

Cake

3/4 cup butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 1/2 cups all­purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sparkling apple cider

Glaze

1 cup powdered sugar

1­2 tablespoons sparkling apple cider

Directions

Preheat oven to 350° F. Line bottom of a greased 9x5­in. loaf pan with parchment paper; spray paper with

non­stick spray

In a large bowl, cream butter and sugar until combined and fluffy. Add eggs, one at a time, beating well after

each addition. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with

cider, beating well after each addition.

Transfer to prepared pan. Bake 40­50 minutes or until a toothpick inserted in center comes out clean. Cool in

pan 10 minutes, then remove and transfer to a wire rack. Cool completely.

For Glaze: In a small bowl, mix together powdered sugar and apple cider. Mix until smooth. Spoon over top

of cake, allowing it to flow over sides.

Serve and enjoy!

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Pepperoni Cheese Stick Roll Ups

Pepperoni Cheese Stick Roll Ups Ingredients

1 (8 ounce) package refrigerated crescent roll dough

4 cheese sticks, halved

1 (3.5 ounce) package sliced pepperoni

optional - marinara or ranch sauce for dipping

Garlic Butter Glaze:

2 tablespoons butter, melted

½ teaspoon Italian seasonings

¼ teaspoon garlic powder

1 Tablespoon grated Parmesan cheese

Directions

Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Serve and enjoy!

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Crispy Baked Maple Sriracha Glazed Chicken Wings

Crispy Baked Maple Sriracha Glazed Chicken Wings Ingredients

2 to 3 pounds chicken wings, cut in pieces, wing tips removed

1 cup flour

1/4 tsp cayenne pepper

1/2 tsp black pepper

3 tbsp ground ginger

2 tsp salt

3/4 cup pure maple syrup

2 tbsp Sriracha sauce (or more to taste)

2eggs

3 tbsp water

Directions

Preheat oven to 375 degrees F.

Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.

Whisk together the water and eggs to make an egg wash.

Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.

Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.

Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.

When they are crispy and fully cooked toss them into the Maple Sriracha Sauce

While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.

Serve and enjoy!

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Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake Ingredients

The Crust:

1-1lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

4-8oz. blocks of Cream Cheese..softened

4 Eggs

1 tablespoon Vanilla Extract

1 cup Granulated Sugar

1 can cherry pie filling for the topping

Directions

Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done.

Let cool.

Meanwhile, beat cream cheese and sugar.

Add vanilla and one egg at a time, beating well.

Pour into crust.

Lower oven to 325 and bake 75-90 minutes until cooked through and browned.

Chill overnight in fridge and top with canned cherry pie filling.

Mmmmmmm!

Serve and enjoy!

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Triple Chocolate Cheesecake with Oreo Crust

Triple Chocolate Cheesecake with Oreo Crust Ingredients

For the Crust:

24 Oreo cookies-finely crushed

¼ cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1⅓ cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

¾ cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar

Directions

To make the crust:

Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.

Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

Melt 10 ounces bittersweet chocolate and set aside to cool.

Mix cream cheese and sugar until smooth, mix in cocoa powder

Add the eggs one at a time, mixing on low speed and do not overbeat it.

Add melted chocolate and mix on low speed to combine.

Pour the filling over the crust and smooth the top.

Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).

Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.

Cool and pour over the cheesecake.

When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.

This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

Garnish with chocolate curls (optional).

Serve and enjoy!

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The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat)

The Best Hot Dog You Will Ever Eat (JDawgs Special Sauce Copycat) Ingredients

For the sauce:

3/4 cup ketchup

3/4 cup brown sugar

1 tablespoon BBQ sauce (I used Sweet Baby Rays)

1/4 cup honey

1 teaspoon cider vinegar

1 and 1/2 teaspoons Worcestershire sauce

1/2 teaspoon onion powder

dash black pepper

To assemble:

large all-beef or Polish hot dogs (Costco has the best!)

large buns (The ones at Costco fit perfectly)

butter

white onions

sauerkraut

pickles

banana peppers

Directions

To make the sauce, combine all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat.

Let cool completely. I like it to be room temperature, but you can chill it if you want.

When you are ready to cook the hot dogs, set your grill to medium heat.

Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog. See photos.

Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. It's because they're so happy that you get to eat them.

Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.

Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm, like they do at JDawgs.

Serve and enjoy!

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Easy Cheesy Garlic Bread

Easy Cheesy Garlic Bread

1 loaf French Bread (I used 2 small loaves of my homemade French Bread)

1/2 C butter (one stick) softened

1 1/2 T Johnny’s Garlic Seasoning

1 C mozzarella cheese, grated

1/2 C Parmesan cheese, grated

1 T dried parsley

1. Slice your french bread in half.

2. Combine the butter and the Johnny’s Garlic Seasoning.

3. Spread the butter on the inside of the bread.

4. Wrap the bread in tin foil.

5. Bake for 10 minutes at 400 degrees.

6. Take the bread out of the oven and sprinkle with the cheese. Wrap just the sides of the bread now with foil. Leave the cheese out in the open.

7. Put the pan back in the oven and turn in to broil. Broil just until the cheese starts to brown.

8. Sprinkle with parsley, cut and serve.

Serve and enjoy!

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Old Fashioned Meatloaf

Old Fashioned Meatloaf Ingredients

2 lbs. hamburger

1 cup saltine cracker crumbs (oatmeal or bread crumbs)

1/2 cup onion, chopped

1/2 cup bell pepper chopped (my addition)

2 eggs

3/4-1 cup evaporated milk (whole milk or half and half)

2 teaspoons salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon ground coriander (my addition)

2 cups of water

1 cup ketchup

Directions

Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.ennnnjjjoooyye

Serve and enjoy!

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24 hour Fruit Salad

24 hour Fruit Salad Ingredients

1 cup whipping cream, whipped

1 (3 ounce) box instant vanilla pudding

1 3⁄4 cups milk

1 (8 ounce) can mandarin oranges, drained DRY (very important)

1 (20 ounce) can pineapple chunks, drained DRY

1 cup green grape, halved

1 cup red grapes, halved

1⁄2 cup maraschino cherry

1⁄2 cup marshmallows

Directions

On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.

Mix the pudding mix and milk together until thick.

Fold the whipped cream and pudding together.

Fold the fruits and marshmallows into the cream and pudding mixture.

Refrigerate overnight

Serve and enjoy!

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The best grape salad

The best grape salad Ingredients

2 lbs green seedless grapes

2 lbs red seedless grapes

8 ounces sour cream

8 ounces cream cheese, softened

1⁄2cup granulated sugar

1teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste

1cup crushed pecans, to taste

Directions

Wash and stem grapes.

Set aside.

Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

Stir grapes into mixture, and pour in large serving bowl.

For topping: Combine brown sugar, and crushed pecans.

Sprinkle over top of grapes to cover completely.

Serve and enjoy!

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Cheddar Bacon Risotto

Cheddar Bacon Risotto Ingredients

First 4 cups chicken broth (make sure it is warm, not cold)

1-2 Tablespoon Bacon grease or oil

1 ½ cups Arborio rice

½ cup white wine

1 ½ tsp. dry ground mustard

1 cup shredded cheddar cheese

1 small onion, diced

2 cloves garlic, crushed

¼ cup bacon, chopped

½ cup Greek yogurt (or sour cream)

salt and pepper to taste

Directions

Place onion in a large saucepan with onion and bacon grease, cook until nearly translucent.

Stir in garlic, cook for 1 minute.

Add arborio rice and cook while stirring for 1-2 additional minutes until rice begins to get a light golden color.

Pour in wine, and a ½ cup of broth, stir until all liquid is absorbed.

Repeat the process-add remaining broth ½ cup at a time, stirring regularly (and often) until no liquid remains.

Stir in bacon pieces, cheddar cheese, sour cream, and ground mustard.

Salt and pepper to taste.

Top with fresh shredded cheese and bacon pieces, serve immediately.

Serve and enjoy!

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Fruity Pebbles cookies ~Sky

Fruity Pebbles cookies ~Sky Ingredients

1 (3.4 oz) package instant vanilla pudding mix

1 ½ sticks butter

1 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 tsp baking soda

2 cups Fruity Pebbles cereal

2-1/4 cups flour

1/2 - 1 cup white chocolate chips

Directions

Preheat oven to 350°. Line cookie sheets with parchment paper and set aside.

Whisk together baking soda and flour and set aside.

Cream together butter and sugars. Add the pudding package and beat until well blended. Add eggs and vanilla extract. Slowly add the flour and mix until just combined. Stir in Fruity Pebbles and white chocolate chips.

Scoop 1” balls and place on your cookie sheets. Bake for 10-12 minutes.

Serve and enjoy!

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Pulled Chicken

Pulled Chicken Ingredients

1 lb. boneless, skinless chicken thighs

1 cup good barbecue sauce - homemade or store-bought

Directions

Preheat oven to 300 degrees F. Place the chicken in a square 8-inch baking dish. Make a few slits in the chicken.

Pour the barbecue sauce over the chicken, coating evenly. Use your hands to make sure sauce not just covers the chicken, but also gets inside the slits.

Cover the baking dish tightly with foil and place in the oven. It will start to smell amazing after about 2 hours, but cook it for the full 4 hours, until very tender.

Remove from oven. Carefully remove the foil - hot steam will escape - and allow to cool about 10 minutes, until easier to handle.

See how gorgeous the chicken looks when it emerges from the oven! Pulled Chicken Recipe

Using a knife and a fork, shred the meat while still in the baking dish, and toss in the sauce.

Serve on hamburger buns (gluten free if needed), topped with your choice of toppings, on cooked rice, on cauliflower rice or on shredded cabbage.

Serve and enjoy!

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The best grandma’s Goulash

The best grandma’s Goulash Ingredients

2 onions, chopped

2 pounds lean ground beef

2 cloves garlic, minced

3 cups water

1 jar tomato based pasta sauce (approx. 26 oz.)

2 (14.5 oz) cans diced tomatoes, undrained

2 bay leaves

black pepper to taste

2 cups macaroni noodles, uncooked

Directions

First step is to cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add water, pasta sauce, diced tomatoes, bay leaves and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes.

Add in the in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender (about 20-25 minutes).

Serve and enjoy!

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Double chocolate pudding cookies

Double chocolate pudding cookies Ingredients

1 cup margarine (or butter) softened

1/2 cup brown sugar

1/2 cup sugar

3.4 oz pkg instant vanilla pudding mix

2 eggs (at room temp)

1 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1 cup milk chocolate chips

1 cup white chocolate chips (could substitute for more chocolate chips)

Directions

First step is to preheat oven to 350 degrees.

Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.

Beat in one egg at a time.

In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Stir in the chocolate chips.

Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes.Enjoy with a cold glass of milk.

Serve and enjoy!

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Sock It To Me Cake

Sock It To Me Cake Ingredients

For Cake:

1 package plain yellow cake mix

⅓ cup dark brown sugar

3 teaspoons ground cinnamon

1 cup sour cream

½ cup chopped pecans, optional

⅓ cup vegetable oil

¼ cup water

¼ cup sugar

4 large eggs

2 teaspoons vanilla

For Glaze:

1 cup confection ers sugar

2 tablespoons milk

Directions

Preheat oven to 350 degrees.

Grease and flour tube pan or Bundt pan. Set aside.

For struesel filling, place 3 tablespoons cake mix, brown sugar, cinnamon and pecans in small mixing bowl and stir until well combined.

Place remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in large mixing bowl.

Beat one minute with mixer and stir down sides.

Continue beating two minutes on medium speed.

Pour half of the batter into prepared pan.

Top with struesel mixture.

Pour remaining cake batter over struesel and spread gently to sides of pan.

Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.

Let cool for 10 minutes and then turn out onto rack to cool completely.

For the glaze:

Place sifted confectioners sugar in small mixing bowl. Add milk, 1 tablespoon at a time, and whisk until smooth. More milk can be added if needed until glaze is thin enough to drizzle over cake.

Serve and enjoy!

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Best Buttercream Frosting

Best Buttercream Frosting Ingredients

1 cup butter flavored shortening (room temperature)

1 cup unsalted butter (room temperature)

2 lbs powdered sugar, or about 8 cups (sifted for best results)

1/2 teaspoon salt

2 teaspoons vanilla extract

6 oz heavy whipping cream

Directions

In a mixing bowl, cream shortening and butter until fluffy. Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes.

Serve and enjoy!

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Buttermilk Fried Chicken Tenders

Buttermilk Fried Chicken Tenders Ingredients

For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking

Directions

Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.

Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

Serve and enjoy!

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Fall-Off-The-Bone Slow Cooker Ribs

Fall-Off-The-Bone Slow Cooker Ribs Ingredients

About 3 pounds baby back ribs

rib rub

½ cup apple cider vinegar

⅓ cup soy sauce

1½ tsp liquid smoke

barbecue sauce

Directions

Trim the ribs and cut the rack into 4 sections. Rub the ribs generously with your favorite rib rub. If you don't have a rib rub, salt, pepper, and garlic powder will work just fine. Allowing the ribs to sit in the refrigerator a while (even overnight) will add more flavor, but it isn't required.

Mix the vinegar, soy sauce, and liquid smoke together and pour it into the bottom of the slow cooker. Add the rib sections, spreading them around the bowl of the slow cooker. Cook on low for 4 to 6 hours, or until tender and you can see the meat separating from the bone.

Preheat the grill to medium-high heat. Coat the ribs with the barbecue sauce and grill for 15 minutes, turning once, or until the barbecue sauce is charred a bit.

Serve and enjoy!

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Forgotten Chicken

Forgotten Chicken Ingredients

1 lb boneless skinless chicken breasts

2 cups Minute rice (I used brown rice)

1 can cream of mushroom soup

1 can cream of chicken soup

1 can of water (use one of the soup cans)

1 tbsp. butter

1 envelope Lipton onion soup mix

Directions

Using the 1 tbsp. butter, butter a 9 x 13 baking pan.

In a medium bowl, combine the cream of mushroom soup, cream of chicken soup, 1 can of water, and Minute rice.

Pour mixture into buttered pan.

Place chicken breasts on top of mixture.

Sprinkle Lipton onion soup evenly on top of chicken breasts.

Cover pan with foil and place in a preheated oven, 350.

Cook for about 1- 1 1/2 hours, or until the chicken is cooked through.

Serve and enjoy!

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Jim 'N Nick's Cheesy Biscuits

Jim 'N Nick's Cheesy Biscuits Ingredients

1 1/2 cups Bisquick

3/4 cup buttermilk

3 Tbps sugar

1/4 tsp vanilla

1 cup cheddar cheese, shredded

Directions

Preheat oven to 425. Stir together all ingredients just until combined. Scoop into a mini muffin pan coated with cooking spray. Bake 12-15 minutes, until golden. Note : I used a medium cookie scoop and got 20 muffins

Serve and enjoy!

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LOW CARB PIZZA CHICKEN

LOW CARB PIZZA CHICKEN Ingredients

1 boneless chicken breast, pounded flat if thick

Salt, pepper, garlic powder and Italian seasoning, to taste

1 tablespoon pizza sauce

4 slices pepperoni

1 teaspoon butter or oil

2 fresh mushrooms, sliced

2 thin green pepper rings

1 ounce mozzarella cheese, shredded

Directions

Season the chicken with salt and other seasonings; grill. Meanwhile, sauté the mushrooms and pepper rings in butter or oil until slightly tender, but not mushy; set aside. Spread the sauce over the chicken, then top with the pepperoni, the pepper rings, mushrooms and then finally, the cheese. Sprinkle with a little additional Italian seasoning, if desired. Bake at 350º about 10-15 minutes or until hot and the cheese is melted. Serve at once.

Makes 1 serving

Serve and enjoy!

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Corn Dog Dressing Bake

Corn Dog Dressing Bake Ingredients

1 cup celery, chopped finely

1 large onion, chopped finely OR 1 heaping cup of sliced green onion (my favorite!)

2 Tablespoons butter or margarine

2 pounds (2 packages) Hot Dogs.

two 8.5 oz. packages Corn Bread Mix (I love Jiffy Brand!)

2 cups shredded cheddar cheese

2 eggs

1 1/2 cups milk

1/4 cup sugar

1 1/2 teaspoons rubbed sage

1/4 teaspoon black pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

In a skillet, combine celery, onions & butter. Saute for 5 minutes. Pour into a large bowl.

cut the hot dogs into fourths lengthwise. Then cut each hot dog strip into 4 pieces.

pour hot dog pieces into the same skillet you used for the celery/onion mixture, saute hot dog pieces for 5 min or until lightly browned.

Add the browned hot dog pieces into the celery/onion mixture bowl.

In another large bowl, combine; eggs, milk, sugar, sage, & pepper.

add 1/2 of the hot dog /celery mixture & 1 1/2 cups of the shredded cheddar cheese, into the milk mixture. Stir in the corn bread mix.

Spread the mixture into a 13x9 backing dish.

Top with the remaining half of the hot dog/celery mix. Sprinkle remaining 1/2 cup of cheese over the top.

Bake, uncovered, at 400 degrees for approx 35 min, or until a knife inserted in the center comes out clean.

Serve and enjoy!

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SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS

SAUSAGE, EGG & CHEESE BREAKFAST ROLL~UPS Ingredients

5 eggs

1 can (8 oz) refrigerated crescent dinner rolls

8 fully cooked breakfast sausage links

4 slices (sandwich-size) Cheddar cheese

Salt and pepper to taste

Directions

Heat oven to 350°F. In small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on tops of crescent rolls. Scramble remaining eggs.

Unroll dough onto work surface; separate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on un~greased cookie sheet.

Brush reserved beaten egg on top of each crescent. Sprinkle salt and pepper over each.

Bake 15 to 18 minutes or until golden brown.

Serve and enjoy!

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Tater tot casserole

Tater tot casserole Ingredients

2 lb - Ground Chuck

1 Onion, Chopped

12 oz - Sour Cream

1can- Cream of Chicken Soup

1can Cream of Mushroom Soup

16 oz - Cheddar Cheese, Shredded

1 large - Bag of Tater Tots

Directions

First Heat a greased pan to medium high. Sautee ground chuck and chopped onion until done, season with salt and pepper, and drain.

Preheat oven to 350°F.

Layer remaining ingredients in a baking dish, reserving Tater Tots. Spread ground beef filling over the top, then spread the Tater Tots over that.

Bake for 1 hour or until brown and heated through.

Serve and enjoy!

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