Breakfast Casserole

Ingredients

1 roll Jimmy Dean sausage

1 pepper, finely diced

1 garlic clove, minced

4 oz shredded cheddar cheese (1 cup)

slices of white bread (3-6 depending on size of pan)

6 eggs

1/4 cup whipping cream

1/2 tsp ground cumin

Directions

Brown sausage, pepper & garlic.

Lightly grease pan. Lay bread on bottom of pan to cover bottom. Sprinkle meat mixture on top of bread. Sprinkle cheese on top of meat mixture.

Whip eggs and whipping cream with cumin. Pour on top of bread. Sprinkle more cheese on top. Cover with foil and cook for an hour or until knife stuck in center comes out clean. Remove foil after 45 mins.

Becky's Hershey & PB Cookies

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Brown Sugar Biggies

Recipe from my Mom

1 cup soft butter

2/3 cup brown sugar

1 egg

2 tsp vanilla

2 cups flour

1/4 tsp baking powder

In a large bowl beat butter and sugar until pale and fluffy. Beat in eggs and vanilla. Stir in flour until a stiff dough forms. Chill dough 3-4 hours.

Preheat oven to 350. Roll dough into 1" balls. Roll in sugar and flatten on a greased cookie sheet.

Bake at 350 for 12-15 mins.

Fudge Crackle Cookies

Recipe from my Mom.

Mix 2 cups flour and 2 tsp baking powder.

In a saucepan, heat until melted 1/2 cup butter and 6 oz semisweet chocolate (can sub 18 tbsp cocoa and 6 tbsp oil). Stir in 2 cups flour plus 6 tbsp sugar, 4 eggs, 2 tsp vanilla and 1 cup nuts (optional). Add initial flour mixture.

Chill 3-4 hours in refrigerator (can keep in fridge up to a week).

Roll into 1" balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 mins, until cracked and firm

Peanut Blossoms

A recipe from my Mom.

1.75 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 tbsp milk

1 tsp vanilla

1 egg

Lightly spoon flour into measuring cup. Level off. Combine all ingredients in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls, using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on an ungreased cookie sheet (you can cross with a fork if desired, as pictured).

Bake at 375 for 10-12 mins until golden brown. Remove from oven. If you'd like you can top with a hershey's kiss when they are hot out of the oven. Makes about 48 cookies.

Joe Froggers

One of my Mothers recipes.

1 cup shortening
2 cups sugar
1 tbsp salt
1 cup water
2 tsp baking soda
2 cups molasses
7 cups flour
1 tbsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp allspice

Cream shortening and sugar until light and creamy. Combine salt, water, baking soda & molasses. Sift flour with spices and add alternately with liquid to creamed shortening. Stir well between additions. Dough should be sticky. Chill 3-4 hours (dough can be kept covered in fridge for up to a week).

Preheat oven to 375. Flour the counter and rolling pin liberally, as well as anything else that will come in contact with the dough. Dough is very sticky. On a floured surface roll dough to 1/2 inch thickness. Cut with a large cookie cutter. These make great gingerbread men but also do well as a circular cookie.

Bake on ungreased cookie sheet for 10-12 mins or until edges are done. Let cool on a pan for 1 minute, then remove to cooling rack.

Cookies will keep well in the freezer for a couple of months. If storing at room temperature, keep a slice of bread with them to keep them moist.

Layered Jello

Prep time: ~5 hours
Makes: 16 servings (1/2 cup each)

Stir 1.25 cups boiling water into 1 pkg gelatin in a small bowl. Wisk until completely dissolved. Pour 3/4 of the gelatin into a ring mold sprayed with cooking spray. Refrigerate until set but not firm (stick to finger when touched). In a separate bowl mix together remaining jello with ~3 tsp of sour cream. Carefully pour over layer in ring mold. Let each layer set between pourings or you get jello soup.

Repeat process with each jello flavor until desired number of layers is reached. Refrigerate until firm. Store leftovers in the fridge.