Preheat oven: 400 degrees
Unfold pastry sheet & roll out one sheet to about 11 inch square and one to 12 inch square. Line bottom and side of greased 9 inch spring form pan with the 12 inch pastry sheet.
Beat eggs with whisk. Reserve about 1 Tbsp. of eggs and set aside. Add Ricotta cheese, pepper sauce & spinach to remaining eggs; mix well until combined. Layer half each of the bacon, cheese, spinach mixture & red peppers in pastry line pan. Repeat layers.
Place remaining pastry sheet over mixture; fold and tuck pastry edges in pan. Pinch edges to seal. Brush top with reserved egg. Cut 5-6 slits in top crust with tip of sharp knife to allow steam to escape.
Bake 45-50 minutes at 400, or until golden brown. Cool 10 minutes. Run knife around edges of pan before removing rim.
To make ahead: Assemble and bake ass directed. Cover and refrigerate several hours or overnight. When ready to serve, uncover and bake at 350 for 30-40 minutes until heated through.
Brown ground beef with onion and garlic. Drain meat, then stir in taco seasoning. Place meat in bottom of square baking dish. Let cool for at least 8 minutes.
Spread softened cream cheese over the top of the meat. Make sure to spread it out evenly. Add shredded cheese on top next. Then layer tomatoes, lettuce, and olives. Top with salsa when serving.
Combine all ingredients and bake in 9 x 13 dish at 350 degrees for 40 minutes. Serve with celery sticks and chips.
Perfect for game day!
Layer all ingredients on a serving tray: Beans, half of cheese, beef, sour cream, guacamole, other half of cheese, black olives, tomatoes, then green onion.
Brown beef and sausage, drain. Return to pan, add cheese and spices, stir until melted through.
Spread onto slices of bread on baking sheet. Broil 5-7 minutes until bubbly.
Combine all ingredients. Place in 1 qt. baking dish, cover, bake at 350 degrees for 10-15 minutes.
Serve with chips or veggie dippers.
LAYER half the pasta/meat/sauce mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta/meat/sauce mixture. Top with remaining mozzarella and Parmesan. (just like making a lasagna)
BAKE covered for 20 min. or until heated through. Remove lid and bake for 5 more min. until cheese is melty and delicious!
This one was adapted from Kraftrecipes.com. It's yummy with garlic bread and steamed broccoli on the side.
2 tubes refrigerated crescent rolls
1/2 pound Jimmy Dean sausage; browned & drained
1 cup frozen shredded hash brown potatoes, thawed
4 tablespoons diced sweet red pepper
4 tablespoons diced green pepper
1 cup shredded cheddar cheese
4 eggs
4 tablespoons milk
1 tablespoon shredded Parmesan cheese
pepper to taste
Separate crescent dough into 8 triangles; arrange into a rectangle on an ungreased baking dish. Build up edges slightly to create a crust; seal perforations.
Cook sausage until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.
Whisk together the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese.
Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown.
Ingredients
Directions
Cook spaghetti according to package directions. Meanwhile, in a large skillet, brown the beef and onion over medium heat; drain. Stir in spaghetti sauce; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
Create layers in a greased 13-in. x 9-in. baking dish: half of the spaghetti mixture, then half of the cottage cheese, then meat sauce, then mozzarella cheese. Repeat layers, ending with mozzarella cheese on top.
Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Brown sausage, drain off grease. Meanwhile in a microwave safe dish, melt cheese with milk in microwave, stirring every minute. When completely melted add in the sausage and can of tomatoes with juice. Mix well. Keep warm in crockpot. Serve with tortilla chips.
This is yummy yummy to your tummy, but not a low fat recipe. :)Peel, chop, and boil potatoes until fork tender, drain. Mash with sour cream, butter, and salt & pepper. Stir in bacon bits and scallions.
Transfer into greased glass 9 x 13 baking dish. Top with shredded cheese. Bake @ 350 for 20 minutes until warmed through cheese is bubbly.
Makes: 9 x 13 pan (which serves 8 or 12 depending on how hungry you are!)
Dice up bread and place in bottom of glass 9x13 pan.
Brown the sausage. Peel and cut up potatoes, add to sausage to soften up a bit. Drain off grease.
In a large bowl beat eggs, whisk in milk, Worcestershire, dry mustard. Dice up onion and green pepper. Add veggies, potatoes, and sausage to egg mixture.
Pour over top of bread. Top with shredded cheese.
Better if refrigerated overnight before baking.
Bake covered in foil for 1 hour @ 350 degrees. Uncover for the last 20 minutes.
This is a close variation of the dish we always have for breakfast on Christmas morning. I'm not usually a big fan of egg, but this one is very good with all the other ingredients.
We like to have this with our favorite Christmas Citrus Salad.
Butter 2 tortillas on one side, place butter-side-down in preheated nonstick skillet or griddle.
Add layer of cheese, beans, corn, avocado, then cheese again. Cover with other buttered tortilla (butter side out). Flip when browned. Cool for a minute before cutting into wedges. Serve with sour cream, diced tomato, and fresh cilantro.
Delicious Variation:
The idea here is to use whatever you have left over. You can add any veggies or meats that sound good to you. I like to do this with left over pot roast the next day when there isn't enough to make stew and you don't want to let it go to waste.
