Easy Breakfast Bake with Gluten Free

Preparation Time: 20 min

Cooking Time: 40 min

Serves: 12

Ingredients :

• 2 cups milk
• 6 eggs 1 package (16-ounce) bulk pork sausage
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped (about 1 cup)
• 3 cups frozen hash brown potatoes
• 1/4 teaspoon pepper
•  2 cups shredded Cheddar cheese (about 8-ounces)
• 3/4 cup Bisquick Gluten Free mix

Instructions :

1)    Preheat oven to 400 degrees F.
 

2)    Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. In baking dish, mix sausage mixture, potatoes and 1 1⁄2 cups of the cheese.
 

3)    In medium bowl, stir Bisquick mix, pepper, milk and eggs with whisk or fork until blended. Pour over sausage mixture in baking dish.
 

4)    Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1⁄2 cup cheese; bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving

source : http://www.recipelion.com/Bisquick-Recipes/

Creamy Lime Squares

Time: 1 hour
Ingredients:

for crust :

·         1/4 tsp salt

·         1/4 cup powdered sugar

·         1 cup flour

·         1 stick unsalted butter, cold

for creamy lime filling :

·         4 eggs

·         2 tsp lime zest

·         green food coloring (enough to produce desired green color)

·         2/3 cup fresh lime juice (from about 6 limes)

·         1 1/4 cup sugar

·         1/4 cup flour

·         powdered sugar for serving

Directions:

1)    Preheat oven to 350.

2)    To make the crust, combine the confectioners sugar, flour and sea salt in a large bowl. Cut in the cold butter and work with your fingers until the mixture resembles cornmeal. Press into a greased nine inch pan and bake for 20-25 minutes, or until golden.

3)    To make the filling, whisk together the granulated sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, lime juice and enough green food coloring to produce desired green color (but not enough to make your filling neon! watch out) and mix until everything is smooth and combined.

4)    Pour filling over hot crust and return to oven to bake for another twenty minutes. When done, the filling will no longer jiggle. Let cool completely in the pan before slicing and dusting with powdered sugar.

Chocolate Chip Cookie Dough with Ice Cream Pie

Ingredients :

Cookie Dough :

·         1 cup flour

·         1 tsp milk

·         1/3 cup mini chocolate chips

·         6 tbsp butter

·         1/3 cup dark brown sugar

·         1/8 cup sugar

·         1 tsp vanilla extract

Crust :

·         1/4 cup butter, melted

·         15-20 oreos

Filling :

·         8 oz cool whip

·         1/2 cup mini chocolate chips, divided

·         8 oz cream cheese

·         1/4 cup white sugar

·         1/4 cup dark brown sugar

Instructions :

Make the cookie Dough:

a)    Cream the butter, sugar and dark brown sugar

b)    Mix in the vanilla extract.

c)    Add the flour and milk and mix thoroughly. The dough will be thick.

d)    Mix in the chocolate chips.

e)    Roll the dough into little balls that are between 1/2 and 3/4 inch in diameter. Or, I actually made my balls closer to 3/4 of an inch to an inch and then cut them either in half or fourths after they were frozen.

f)     Freeze the balls of dough.

Make the pie crust:

a)    Crush the oreos into a fine crumb. I like to use my food processor.

b)    Mix the oreo crumbs with the melted butter.

c)    Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.

Make the pie filling :

a)    Mix the cream chee se, sugar and brown sugar together with a mixer. Mix until smooth.

b)    Add the Cool Whip and mix thoroughly.

c)    Stir in a 1/4 cup of mini chocolate chips and about 3/4 of the frozen cookie dough balls.

d)    Pour the filling into the pie crust.

e)    Top with remaining cookie dough balls and 1/4 cup of mini chocolate chips.

f)     Allow to freeze completely before serving.

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Ingredients :

·         2 tablespoons olive oil

·         1 and 1/3 cups half and half

·         1 and 1/3 cups Parmesan cheese, shredded

·         10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne, such as Tinkyada)

·         1 pound chicken (chicken breast or tenders)

·         1 teaspoon paprika

·         1 teaspoon Italian seasoning (thyme, oregano, basil - combined)

·         5 medium tomatoes, chopped in large cubes

·         1 cup cooked spinach

·         5 garlic cloves, minced

·         1 tablespoon crushed red pepper

·         6 bacon strips, COOKED, DRAINED OF FAT, AND CHOPPED

·         1/2 cup Parmesan cheese, grated, for serving

Instructions :

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

source: http://juliasalbum.com/2015/02/chicken-and-bacon-pasta-with-spinach-and-tomatoes-in-garlic-cream-sauce/

Top Key Lime Pie

Prep time : 10 mins

Cook time : 17 mins

Total time : 27 mins

Recipe type: Dessert

Serves: 8 servings

Ingredients :

Graham cracker crust :

·         ⅓ cup granulated sugar

·         1½ cups ground graham crackers

·         6 tbsp butter, melted

Key Lime Filling :

·         ¾ cup lime juice OR key lime juice

·         zest from 2 regular limes or 4 key limes

·         2 14 oz cans sweetened condensed milk

·         ½ cup light sour cream

Whipped Cream Topping :

·         1 tsp vanilla extract

·         1 cup heavy whipping cream

·         ½ cup powdered sugar

Instructions :

Graham cracker crust :

1. Preheat oven to 375F.
2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling :

1. Preheat oven to 350F
2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
3. Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping :

1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Mini Cherry Cheese Danishes

These are very easy and delicious !!!  If you love cheese danish then you must try these out! In 20 minutes you will be enjoying a nice and delightful warm danish with some coffee/tea!!!

Ingredients :

·         flour, just for dusting

·         1 roll Pillsbury Crescent Rolls

Filling :

·         splash vanilla

·         1 can cherry pie filling

·         4 ounces soft cream cheese

·         ⅓ cup sugar

Glaze :

·         2 tsp. milk

·         ⅓ cup powdered sugar

Instructions :

a)    Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice/bake cookies. Make 10 slices.

b)    Lay each slice on a parchment lined cookie sheet.

c)    Use a measuring cup to flatten each roll out and build a small wall around the edge.

d)    Use a drop of flour to prevent sticking and press with your fingertips, too.

Filling :

a)    Electric mix cream cheese, sugar and vanilla until smooth.

b)    Dollop a small amount into each "danish."

c)    Add a teaspoonful of cherries.

d)    Bake at 350 for 18-20 minutes.

e)    Let cool and add a drizzle of glaze.

Glaze :

a)    Combine milk and sugar and drizzle on danishes. Can use a pastry bag, if desired.

Chocolate Caramel Poke Cake

Serves: 16 servings

Ingredients :

Follow Spend With Pennies on Pinterest for more great recipes :

·         1 8 oz tub of whipped topping or 2-3 cups whipped cream

·         chocolate sauce & chopped chocolate for garnish

·         1 9x13 chocolate cake either boxed or homemade

·         1 Can of sweetened Condensed Milk

·         1 cup Caramel Ice Cream Topping (or homemade)

Chocolate Cake :

·         1 cup milk

·         ½ cup vegetable oil

·         ½ teaspoon vanilla extract

·         1¾ cups flour

·         1¾ cups sugar

·         ¾ cup unsweetened cocoa powder

·         2 teaspoons baking soda

·         1 teaspoon baking powder

·         2 eggs

·         1 cup brewed coffee, cooled

·         1 tablespoon lemon juice

Instructions :

Cake (if using a box mix, follow the directions for a 9x13 pan) :

1. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan.
2. Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
3. Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
4. Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
5. Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn't over cook.
6. Remove the cake from the oven and cool 15 minutes.

Assembly :

1. Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.
2. Cover and refrigerate overnight (minimum 4 hours, longer is better)
3. Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.