| T O P I C R E V I E W |
| Suzan |
Posted - May 04 2009 : 10:00:17 AM
for get-together this weekend. I've seen some that you make the evening before and bake in the morning, but of course I can't find them... Suggestions please!!!! |
| 6 L A T E S T R E P L I E S (Newest First) |
| GailMN |
Posted - May 05 2009 : 05:54:57 AM
Suzanne - this has become a family favorite and soooo easy.
Sausage Crescent Rolls
1 pound ground pork (spicy if you like)
1 8 ounce package cream cheese
2 8 ounce packages refrigerated crescent rolls (in tube), or I have discovered Recipe Creations which works better, it does not have the perforations for the crescent rolls.
Preheat oven to 350 degrees.
In a skillet, brown the sausage (I add lots of goodies - such as onions, peppers, broccoli or cauliflower, left over potatoes, mushrooms - possibilities are endless) and drain. While sausage is still hot add cream cheese and stir until cheese is melted and mixture is creamy. Cool.
Arrange the crescent rolls into two rectangle - each tube will be a rectangle. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on undreased cookie sheet, seam down - I use parchment paper. I spray top with a spray like Pam and sprinkle poppy seeds on top.
Bake 20 minutes until crust is golden. Cool, slice and serve - great with salsa or sour cream over the top.
I often make the filling the day before, refrigerate, then bake in the morning - takes minutes to put together. My husband loves it - I also use half of the filling and make one roll, then refrigerate or freeze to use the rest later. This also works great for a quick lunch - using ground turkey - carrots - and whatever you like - I clean out the refrigerator LOL
Farmgirl Sister #506
A Smile a Day . . . |
| Suzan |
Posted - May 05 2009 : 05:36:35 AM
Thanks! They all sound great! |
| mellaisbella |
Posted - May 05 2009 : 05:21:31 AM
yum yum!! I'll be making those for sure!
"we must be the change we wish to see in the world"
farmgal #150 |
| ranchmama |
Posted - May 04 2009 : 10:46:12 AM
This one I have made lots, good too. Most of the cowboys ate it at branding, at least the non picky eaters!
1 lb bulk sausage cooked and drained
1/2 C chopped green onions
1 can (4oz) mushroom stems and pieced, drained
2 med. tomatoes, chopped
2 C shredded mozzarella cheese
1 C pancake mix (I used Bisquick)
12 eggs
1 C milk
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
In a greaded 3 qt baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large bowl whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over the meat mixture.
Bake, uncovered, at 350 for 45-50 min. or untill top is set and lightly browned. Let stand for 10 min before serving.
I made these up the night before and baked them in the morning. I used a 9x13 pan and made 4 at a time. It's good with hashbrowns and cornbread on the side. I got this from Taste of Home, love their recipes!
Every Child Deserves Our Love &
A Bear of Their Own
http://ATeddyForKeeps.org
http://ranchmama.blogspot.com/ |
| FebruaryViolet |
Posted - May 04 2009 : 10:31:52 AM
Are you looking for a stratta? One with bread, eggs, milk, cheese etc...that creates a custardy type thing when baked? You have to do those the night before.
Musings from our family in the Bluegrass http://sweetvioletmae.blogspot.com/ |
| gramadinah |
Posted - May 04 2009 : 10:23:56 AM
24 Hour Omelet
6 onion rolls
8 eggs
1/2 tsp dry mustard
1/2 tsp. salt
2 cups milk
3/4 lb longhorn cheese-grated
8 oz cream cheese
1 cup butter
4 Tbsp. chives
dash cayenne pepper
Break up the 6 onion rolls into a buttered 9x13 pan.
Beat together the eggs, mustard, milk, and salt and pour into pan
Mix together the longhorn cheese and the cream cheese( cut the cream cheese into little strips to mix in with the other)
Sprinkle the cheeses all across the top of the egg mixture in the pan.
Melt the butter, chives and cayenne pepper in a small saucepan and pour it over the cheeses.
Refrigerate up to 24 hours or can cook immediately.
Bake at 325 for 1 hour covered- all but last 15 minutes, when you finish baking it uncovered.
Great served with fruit!
Farmgirl Sister #273 |
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