Monday, April 6, 2009

YUM-O! *Recipe Exchange - Part 2*

Peanut Butter Krisps
6 cups Kellogg's Corn Flakes
1 cup sugar
1 cup Light Karo Syrup
1 1/2 cups Creamy Peanut Butter
Combine sugar and syrup in a sauce pan and bring to boil. While waiting for that to come to a boil, pour cereal in a large mixing bowl. When sugar and syrup comes to a boil stir in peanut butter until fully melted and smooth. Pour over cereal and stir until coated. Drop by spoonfuls onto wax paper to cool. This should make well over a dozen.
Hint: add a little extra syrup to make them extra chewy.
(This recipe courtesy of Anissa Morrow)
Breakfast Pockets
1 can jumbo biscuits
1 lb sausage, cooked
12 eggs
salt & pepper to taste
Roll out biscuits til they are about the size of a saucer. Cook scrambled eggs in sausage and salt and pepper to taste. Spoon into bisquit and fold over. Seal edges with a beaten egg.
Bake at 375 until biscuits are golden brown.
Great to freeze and microwave for a quick and easy breakfast on the go.
(This recipe courtesy of Shellee McGee)
Reuben Casserole
1 lb pork sausage, crumbled and browned
12oz-16oz pkg wide egg noodles,cooked
small can Sauerkraut, drained
1 can cream of chicken soup, mixed with 1 cup sour cream
Mozzarella cheese slices
Swiss cheese slices
crushed potato chips
In buttered casserole dish, layer half of the noodles, half the meat, mozzarella cheese slices to cover, all the sauerkraut and half the soup mixture. Add another layer of noodles, meat and soup mixture. Top with Swiss cheese and then chips.
Bake at 350 for 35 minutes.
(This recipe courtesy of Brenda Wander)

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