Okay. I have NOT tried this recipe out yet, but I am going to....SOON. It just sounds so yummolicious! -- Cathy
BISCUIT PIZZA BAKE
1 pound hamburger
2 tubes (12 oz each) refrigerated buttermilk biscuits
1 can (15 oz) pizza sauce
1 cup chopped green pepper
1/2 cup chopped onion
1 can (4 oz) mushroom stems and pieces, drained
1 pkg (3-1/2 oz) sliced pepperoni
1 cup (4 oz) shredded mozzarella cheese
1 cup (4 oz) shredded cheddar cheese
In a large skillet, cook beef over medium heat until no longer pink. Meanwhile, quarter the biscuits; place in a greased shallow 3-qt baking dish. Top with pizza sauce. Drain beef; sprinkle over biscuits and sauce.
Layer with green pepper, onion, mushrooms, pepperoni and cheeses. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until cheese is melted. Let stand for 5 to 10 minutes before serving. YIELD: 6 to 8 servings.
Thursday, April 9, 2009
Friday, April 3, 2009
OVEN EASY CRESCENT FRENCH TOAST
OVEN EASY CRESCENT FRENCH TOAST
2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs
Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.
Makes 6 to 8 servings.
2 - 8 oz cans Pillsbury Crescent Rolls
Little Smokies
1/4 tsp salt
3/4 milk
2 Tbsp maple syrup
3 eggs
Heat oven to 350 degrees. Lightly grease 9 x 13 pan. Remove crescent dough from cans in rolled sections. DO NOT UNROLL. Cut each section into 6 slices. In greased pan, arrange slices in 4 rows of 6 slices each. Make deep, wide imprint in center of each slice; press meat into each imprint. Bake at 375 degrees for 15 minutes. Remove from oven. Beat remaining ingredients in large bowl until well blended. Pour over partially baked crescents. Bake an additional 8 to 12 minutes or until golden brown and egg mixture is set. Cut into squares. Serve immediately with butter and syrup.
Makes 6 to 8 servings.
Wednesday, April 1, 2009
BLUEBERRY MUFFINS
BLUEBERRY MUFFINS
1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries
Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.
Makes 12.
1 egg
1/4 cup milk
1/4 cup orange juice
1/4 cup oil
1-1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup drained blueberries
Beat egg; stir in milk and oil. Mix in remaining ingredients (except blueberries) just until flour is moistened. Fold in blueberries. Pour into muffin cups. Base 20 to 25 minutes at 400 degrees.
Makes 12.
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