Ingredient list
2 eggs
2/3 cup milk
32 Ritz crackers, crushed
1/2 cup chopped onion
4 ounces shredded sharp cheddar cheese
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs. ground beef
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon mustard
Instructions
1. Preheat oven to 350.
2. Beat eggs. Add milk and crackers . Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
3. Bake at 350 for 45 minutes.
4. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 min. of baking. Return loaf to over for 10 more min. of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 min more.
May 1, 2019 | Posted in:
Breakfast casserole
Ingredient list
4 slices bread, torn up
12-16 oz. of bacon or sausage, cooked and drained
2 c. shredded cheddar cheese
6 eggs, beaten
2 c. milk
1 tsp. dry mustard
Instructions
Grease the bottom of a 9×13 pan. Tear up 4 slices of bread and place in the bottom of the pan. sprinkle cooked, crumbled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350 degrees for 35 to 40 min. Serves 4-6
March 5, 2019 | Posted in:
Breakfast casserole
Ingredient list
4 slices of bread
12-16 oz of bacon or sausage, cooked and drained
2 cups shredded cheddar cheese
6 eggs beaten
2 cups of milk
1 tsp dry mustard
Instructions
Grease the bottom of a 9×13 pan. Tear up 4 slices of bread and place in the bottom of the pan. sprinkle cooked, crumbled bacon or sausage over bread pieces. Sprinkle cheddar cheese over the bacon or sausage. Mix eggs, milk and mustard together; pour over casserole. Bake at 350 degrees for 35 to 40 min. Serves 4-6
December 8, 2016 | Posted in:
Cheese Ball Recipe For Your Custom Cookbook
Prep Time: 10 min.
Total Time: 2 hours, 10 min.
Ingredients
2 (250g) pkgs cream cheese, at room temperature
1 cup grated cheddar cheese
6 slices bacon, diced, cooked, drained & cooled
1 bunch green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp black pepper
1 cup toasted pecans, finely chopped
Directions
1. In a large bowl combine cream cheese, grated cheddar cheese, bacon, green onions, Worcestershire sauce and black pepper. Place mixture on a large sheet of plastic wrap. Shape into a ball and wrap completely.
2. Chill cheese ball in the refrigerator for at least two hours. Remove cheese log from the fridge at least 30 min., before serving. Roll in pecans to coat. Serve with crackers and sliced vegetables.
October 9, 2012 | Posted in:
Quiche lorraine
from Jennifer L.’s book, North Branch , MN
Ingredients
12 pieces bacon-fry crisp and crumble
1 c. cheddar or swiss cheese – shredded
1/3 c. onion – grated chopped or minced.
4 eggs
2 c. whipping cream
3/4 tsp salt
1/4 tsp sugar
Dash of tabasco sauce
9 in pastry lined pan
Preparation instructions
1. Put bacon pieces, cheese, and onion in bottom of pastry lined pan.
2. Mix eggs, whipping cream, salt, sugar and tabasco sauce. Pour over top of bacon.
3. Bake at 425° for 15 min
4. Lower temp to 300° and bake for 30 min.
5. Let stand for 10 min before cutting.
Submitted by: Jennifer L
October 1, 2012 | Posted in:
Scalloped potatoes
from Stacy A.’s book, El dorado hills, ca
Ingredients
4 potatoes
Cheddar Cheese
1 small onion, finely chopped
1 pinch salgt and pepper
1 can chicken broth
Preparation instructions
Thinly slice 4 potatoes, layer with cheese, onion, salt and pepper. Keep layering and top with cheese, pour canned chicken broth over until it almost comes to top and bake at 400 degrees for about 1 hour.
Submitted by: Stacy A
October 10, 2011 | Posted in:
Chicken mushroom bake
from Jennifer L.’s book, North Branch , MN
Ingredients
1/3 c. flour
1 tsp salt
1 tsp paprika
1/2 tsp pepper
2 1/2 to 3 lb chicken, cut into pieces
1/3 c. butter
1 (10 1/2 oz) can cream of mushroom soup
1 c. sour cream
1/2 c. canned sliced mushroom, drained
2/3 c. shredded cheddar cheese
Preparation instructions
Combine flour, salt, paprika, and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13×9 baking dish. Combine soup, sour cream, and mushrooms. Pour over chicken. Bake at 350° for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts.
Serve over rice or potatoes
Submitted by: Jennifer L
| Posted in:
Chicken broccoli casserole
from Jennifer L.’s book, North Branch , MN
Ingredients
2 pkgs. frozen broccoli or fresh to equal amount
3 c. cooked chicken breasts (2 whole breasts)
1/2 c. mayonnaise
2 can cream of chicken soup
1 tsp. lemon juice
1/2 c. shredded cheddar cheese
1/2 c. soft bread crumbs
1 (5 oz) water chestnuts
1 Tbsp melted butter.
Preparation instructions
1. Cook broccoli; drain
Grease 8×10 glass pan. Arrange broccoli with florets in middle of pan.
2. cover with cubed chicken.
3. Mix soup, lemon, mayonnaise, and chestnuts; pour over chicken ad broccoli. Sprinkle with chesse; top with bread crumbs and butter.
4. Bake 350° for 45 minutes
Serve over rice.
Submitted by: Jennifer L