Heather's Recipes
Preheat oven to 425. Cover each piece of bread with half a jar of sauce. Evenly top with pepperoni, mushrooms, & cheese. Bake 20 minutes or until heated through.
Pour milk into bowl. Add pudding mix. Beat until well blended. Let stand 5 minutes. Fold in whipped topping. Stir in 1 C of cookies & “rocks”. Spoon into pie crust. Sprinkle with remaining cookies & “rocks”. Freeze until firm, about 4 hours.
Preheat oven to 350. Spray bundt pan with cooking spray. Mix the sugar & cinnamon. In a saucepan, melt the butter & brown sugar over low heat, stirring well; set aside. Cut the cream cheese into 20 equal cubes. Take the biscuits out of the containers & sprinkle with 1/2 tsp of the cinnamon sugar. Place a cube of cream cheese in the center of each biscuit; wrapping & sealing the dough around the cream cheese. Sprinkle 1/2 C nuts into the bottom of the bundt pan. Place half the prepared biscuits into the pan. Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits & sprinkle on 1/2 C nuts. Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour remaining butter mixture over the biscuits & sprinkle with remaining 1/2 C nuts. Bake for 30 minutes. Remove from oven & cool for 5 minutes. Place plate on top & invert.
Cook jumbo shells 1/2 recommended time, until just limp. Drain. Cool in a single layer on pan or waxed paper. Combine cheeses, eggs, oregano, salt, & pepper. Fill each shell with 2 Tbsp cheese mixture. Tip: Using an icing bag with a wide tip works well for this or make your own by snipping the corner off a freezer bag.
Freeze quantity of shells for one meal in a rigid container. To serve, thaw cheese filled shells. Spread 1/2 C sauce in bottom of 13X9 pan. arrange shells in pan. Pour remaining sauce over shells. Bake @ 350 for 30 minutes.
In a 12″ skillet, cook bacon until crisp. Using a slotted spoon, remove from pan to a small bowl. Cover & refrigerate. Drain the drippings, reserving 1 Tbsp in the pan. Add the onion, bell pepper, & mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt, & pepper. In a large bowl, beat milk & eggs with wire whisk.
Spray 13X9 pan with cooking spray. Spread half the hashbrowns in the pan. Spread onion mixture evenly on top. Sprinkle with 1 C of cheese. Spread remaining hashbrowns over the top. Pour egg mixture on top. Cover & refrigerate 8 hours or overnight.
Heat oven to 325. Uncover pan & bake 50-60 minutes or until thermometer inserted in the center reads 160. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until knife inserted in center comes out clean, top is puffed, & cheese is melted. Let stand 5 minutes.
Preheat the oven to 475. Place large pan or oven safe skillet (that the cheesecake pan will fit inside) filled with about 1/2″ of water into the oven while it preheats. This will be your water bath.
Combine graham cracker crumbs & cinnamon in a medium bowl. Mix in melted margarine. Press into 9″ springform pan that has been lined well on bottom & sides with parchment paper. Use bottom of glass to press crumbs flat on bottom & 2/3 the way up the sides. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry. Put crust in freezer until filling is done.
Use an electric mixer to combine the dream cheese with the sugar, sour cream, & vanilla. Blend for a couple minutes or until smooth & creamy. Be sure to scrape the sides of the bowl. Whisk the eggs in a medium bowl & add to cream cheese mixture. Blend just enough to integrate the eggs.
Remove the crust from the freezer & pour the filling into it. Carefully place cheesecake into preheated water bath. Bake for 12 minutes @ 475. Then turn oven down to 350 & bake for 50-60 minutes or until top of cheesecake turns a light brown or tan color. Remove to cool.
When cooled, combine sour cream & sugar. Spread over the top of the cheesecake. Cover & chill for at least 4 hours. To serve, slice into 12 portions. Apply a pile of shipped cream to the top & serve.
Mix all together & put in loaf pan. Bake @ 375 for 1 hour. Butter as soon as it comes out of the oven.
from Clara Schreck
Soften cream cheese in a bowl & add drained pineapple, salt, diced onions, & green pepper. Add 1/2 C pecans. Mix well & form into a ball. Roll the ball in the remaining pecans. Refrigerate for 2 hours or more. Serve with crackers.
from Janice Rehm
Wrap bacon around water chestnuts & secure with a toothpick. Bake @ 350 for 30 minutes.
Sauce
Simmer in saucepan until sugars melt. Put water chestnuts & sauce in electric skillet & simmer. Serve warm.
from Clara Schreck
Heat oven to 350. Spray bottom of 13X9 pan with cooking spray. In a large bowl, mix cookie mix, butter, & egg with a spoon until soft dough forms. Stir in 1/2 C of the candies & baking chips. Press dough in bottom of pan. Sprinkle with remaining candies over the top. Bake 22-24 minutes or until golden brown. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.