Breakfast Cups

1 24 oz. bag of shredded hash browns
2 tsp salt
1 tsp pepper
2 tbs oil
1/3 cup shredded cheddar
Bacon bits or 8=10 pieces of cooked bacon, crumbled
Eggs
Extra shredded cheddar
Muffin tin

 
Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese.
Divide amongst the cups in your muffin tin, making sure to grease tin beforehand.
Bake hash browns at 425 degrees for 15-18 minutes or until toasty.
Once they're finished, take them out and lower the temp of the oven to 350 degrees.
Crack an egg into each of the cups
Top with bacon and a sprinkle of extra cheese
Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them).
Slide a knife along the edges to remove from pan when cooled.

Lemon Shrimp

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Rainbow Ring Easter Basket Cake

1 box Betty Crocker® SuperMoist® white cake      mix

   Water, vegetable oil and egg whites called for on cake mix box

   Yellow, red, blue and green food color

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

2 cups shredded coconut

Multicolored candy sprinkles

   

Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites.

Divide batter among 3 small bowls. Add few drops yellow food color to 1 bowl; mix well. Add red food color to second bowl to make pink. Add red and blue food color to third bowl to make purple. Pour half of the yellow batter into cake pan. Carefully pour half of the pink batter over yellow batter. Carefully pour half of the purple batter over pink batter. Repeat layers (do not mix colors).

Bake as directed on box until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.

Divide frosting among 3 small microwavable bowls. Microwave 1 bowl on High about 5 to 10 seconds; add few drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used (allow some frosting to drip down onto plate in middle of cake, if desired). Microwave second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding red food color to make pink frosting. Decorate cake with sprinkles.

Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for “Easter grass.”

Mandarin Orange Dessert

 Quick, simple dessert that everyone will love!!

2 pre-made angel food cakes
2 cans Mandarin oranges
2 boxes of orange jello

In a large pan, rip the angel food cake in pieces: then spread evenly. Drain cans of Mandarin oranges. Mix jello in a large bowl (as directions on the box) add in  Mandarin oranges. Pour on top of the angel food cake. Place in frig for at least 3 hours, the jello has to set. Top with whip cream and enjoy!!!

Easter Pizza

5 cups all-purpose flour

1 teaspoon salt

1 teaspoon white sugar

1 tablespoon baking powder

1/2 cup vegetable oil

1 cup milk

3 eggs

3 pounds mild Italian sausage

3 (16 ounce) containers ricotta cheese

5 eggs

2 teaspoons salt

2 teaspoons ground black pepper

9 hard-cooked eggs, sliced

1 egg, beaten

    Make the dough first. In a large bowl, stir together the flour, salt, sugar and baking powder. Combine the oil, milk and 3 eggs, pour into the dry ingredients and stir until the dough holds together well. If you have a stand mixer, use the dough hook attachment to mix until smooth.

    Preheat the oven to 350 degrees F (175 degrees C). Divide the dough in half. Roll out one half of the dough to fit a 14x18 inch baking sheet with sides that come up at least 1/2 inch. If the dough is too stiff to roll out to that size, let it rest for a few minutes and come back to it. Fit the dough into the baking sheet. Set aside.

    Place the sausage into a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off the grease and set aside to cool. Mix together the ricotta cheese, 5 eggs, salt, pepper and hard-cooked eggs in a large bowl. When the sausage is cool, stir it into the cheese and eggs. Spread this mixture evenly over the crust in the pan. Roll out the remaining dough and place on top. Roll the edges and pinch together to seal. Brush the top crust with the beaten egg.

    Bake in the preheated oven until the crust is golden brown and the filling is bubbly, about 1 hour. Cool for at least 10 minutes before cutting into servings. This can be served warm or cold.

Cheese Enchilada Casserole

1 cup (4 ounces) reduced-fat shredded extra sharp Cheddar cheese

1 cup chopped tomato

1 cup fat-free cottage cheese

⅓ cup sliced green onions

2 teaspoons chili powder

2 garlic cloves, minced

9 6-inch tortillas

Cooking spray

1 cup taco sauce

                                                                              ¼ cup shredded Monterey Jack cheese

                                                                                2 tablespoons chopped green onions

Preheat oven to 375°F.

Combine first 6 ingredients. Arrange 3 tortillas in a 1½-quart baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.

Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts. Sprinkle with 2 tablespoons green onion.

Hummus

  Fast and easy Hummus.

2 cans (16 oz. ea.) chick peas or garbanzos beans, rinsed and   drained

1 envelope Lipton® Onion Soup Mix

2/3 cup olive oil

1/4 cup lemon juice

2 Tbsp. chopped fresh parsley

1 Tbsp. sesame seeds, toasted (optional)

Process all ingredients until almost smooth in food processor or blender. Serve, if desired, with pita bread cut into wedges

Peanut Baked Chicken

4 chicken legs

4 chicken thighs

1/2 cup creamy peanut butter

2 tablespoons lite soy sauce

2 tablespoons honey

1 tablespoon grated lemon rind

1 tablespoon fresh lemon juice

1/2 cup honey-roasted peanuts

1/2 cup fine, dry breadcrumbs

2 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon ground red pepper

  

Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.

 Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.

Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.

Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.

Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until