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Preheat oven to 350°F. Coat a medium square or rectangular baking dish with cooking spray.
Place potatoes and then vegetables in baking dish; top with sausage.
In a small bowl, beat together milk, eggs, salt and pepper; pour over sausage and then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes. Cut into 6 pieces and serve.
Preheat oven to 350ºF. Coat a 9-inch square baking dish with cooking spray.
Peel and thinly slice potatoes; layer in prepared baking dish. Bake potatoes until slightly crisp, about 10 minutes; remove baking dish from oven and set aside.
While potatoes are baking, coat a large nonstick skillet with cooking spray and warm over medium-high heat; add garlic, onion, green pepper and mushrooms. Cook, stirring frequently, until vegetables are tender, about 7 to 10 minutes; remove to a plate, cover to keep warm and set aside. Add turkey to skillet; cook until browned, breaking up meat with a wooden spoon as it cooks, about 8 to 10 minutes. Add cooked vegetables, cumin, salt and pepper to turkey and stir to combine; spread mixture over potatoes in baking dish.
In a small microwave safe bowl, combine cheese product, evaporated milk and crushed red pepper flakes; cover and microwave on high power until cheese melts, about 1 to 2 minutes. Spoon melted cheese over turkey and sprinkle with tortilla chips. Bake for 35 minutes; remove from oven and let stand for 5 minutes before slicing into 6 pieces. Yields 1 piece per serving
Great football/tailgating meal- Not healthy but really good. It is called Chicken Wing on a Chip Dip however most of my friends call it "crack on a chip" since once you start you can not stop eating.2 cans of white chicken2 packs of cream cheese1 pack of sharp ched cheesebottle of buffalo wing sauceSpread the cream cheese on the bottom of the dishDrain the chicken and mix 1/2 the bottle of wing sauce with the chickenSpread the chicken and wing sauce mixture on top of the cream cheeseTop with sharp ched cheeseBake for 30-35 min at 375Serve with corn chips
I've got a bunch I'll post once I get back from Virginia - so probably Tuesday/Wednesday
These are my FAVORITE Oatmeal Raisin cookies. Soo good. It's also a huge batch, so cut it in half if you so wish!!
1 cup (2 sticks) butter, softened 1 1/3cup light brown sugar, packed 2 egg 1 teaspoon vanilla extract 1 1/2cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups rolled oats 1 1/2cup raisins 1 cup walnuts, chopped (optional)
Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.
The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.