Monday, December 21, 2015
Ingredients 1 loaf white bread 3 C grated cheese 6 beaten eggs 1 1/2 tsp dry mustard 3 C milk 1 lb sausage salt and pepper to taste Cut off crust of the bread. Butter bread and place in the bottom of a greased pan. Brown sausage. Spread half of sausage and half of cheese over bread. Do another layer of buttered bread, sausage and cheese. Max eggs milk and seasonings in another bowl. Pour egg mixture over the top of the bread layers. Cover with plastic and let sit in the fridge over night. The next morning uncover and bake at 350 for 45 minutes.
Ingredients 1-1/2 cups cold 2% milk 1 package (3.4 ounces) instant vanilla pudding mix 1 carton (8 ounces) frozen whipped topping, thawed 4 large apples, chopped (about 6 cups) 4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces Directions In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. Yield: 12 servings (3/4 cup each).
Ingredients 1 lb chicken, about 2-3 chicken breasts, cooked and shredded 3 cups cooked rice 2 Tbsp sesame oil 1 small white onion chopped 1 cup frozen peas and carrots thawed 2-3 Tbsp soy sauce (more or less to taste) 2 eggs, lightly beaten 2 tbsp chopped green onions (optional) Instructions Cook and shred the chicken. I highly recommend cooking in slow cooker in teryaki sauce. preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender. Slide the onion peas and carrots to the side, and pour the beaten eggs onto the other side Using a spatula scramble the eggs. Once cooked mix the eggs with the veggie mix Add the rice and chicken to teh veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined Add chopped green onions if desired.