owl. Beat butter and cream cheese in large bowl at medium
omes out clean. Remove immediately from pans, and cool 50 minutes
immediately sprinkle with grated cheese.
Remove from muffin tin and allow
cups mozzarella, and grated cheese blend in a bowl. Grate
irring occasionally to prevent vegetables from burning, until bones are well
Preheat oven to 350 degrees F. Grease a nonstick muffin pan with cooking spray.
Remove biscuit dough from can. Separate 8 uncooked biscuits. Divide each biscuit into two even layers, horizontally.
Place the bottom dough layers in the muffin pan; top each with cheese and a sausage patty.
Place the top dough layers on top of each sausage patty.
Bake for 18-20 minutes or until golden brown and the biscuit is fully baked.
Preheat oven to 425 degrees F.
Saute onion in olive oil until soft, not brown, set aside.
In the meantime, combine biscuit mix, first 1/2 cup cheddar cheese and buttermilk until smooth (will be sticky).
Spread into a sprayed 8\" or 9\" round baking pan or pie dish.
Mix together the cheddar and parmesan cheese combination and the egg.
Spread over the batter.
Sprinkle with the sauted onion and poppyseeds.
Bake for 20 minutes.
Cut into wedges.
edium bowl, beat the cream cheese, sugar and reserved peach juice
s a very old family recipe from a woman I work with
izza sauce from all whole ingredients. This pizza sauce recipe can be
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch premade or from scratch pie shell.
Mix cheese and sausage; sprinkle in shell.
Lightly beat eggs in bowl.
Combine remaining ingredients and eggs in bowl.
Combine remaining ingredients and add eggs to mixture.
Pour in shell.
Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes.
Yields 6 to 8 servings.
Cook sausage until done.
Crumble, then drain.
Prepare 9-inch pre-made or \"from scratch\" pie shell.
Mix cheese and sausage. Sprinkle in shell.
Lightly beat eggs in a bowl.
Combine remaining ingredients and add to egg mixture.
Pour in shell. Bake at 375\u00b0 for 40 to 45 minutes.
Cool on rack 10 minutes. Yields 6 to 8 servings.
ill be crisp). Remove from heat and stir in
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Our Mac n Cheese is NOT CONSISTENT at Caseus
eparate the biscuits. Place one biscuit in the center and place
For pumpkin layer: combine egg, pumpkin, sugar and pumpkin pie spice in medium bowl.
Spread over bottom of pie shell or pie pan if making from scratch.
For almond layer, combine corn syrup, eggs, sugar, butter, and almond extract in same bowl, stir in almonds and spoon over pumpkin layer.
Bake in preheated 350 degree oven for 50 to 55 minutes or until filling is set.
Cool on wire rack.
I make my crust from scratch and cut out pumpkins or leaves with scraps and bake them and put on top of pie when it is cooled.
one and tender. Remove chicken from the broth and allow to
Bake for 12 minutes. Remove from the oven and allow to
t is crisp, remove it from the pan and set it