Diane's Dreamy, Creamy Chocolate Dessert
Crust: 2 cups of flour
2 c chopped pecans
2 sticks of margarine
Melt margarine. Mix together with flour and pecans. Spread over the bottom
of a
9x13-inch pan.
Bake at 325 degrees for 15-20 minutes or until slightly brown. Set aside
and cool.
Mix: 1- 8oz. package of cream cheese (softened)
1 cup powdered sugar
1 cup Cool Whip (from a 16oz. container; save the rest for topping)
1 Tbsp. of milk
When it's creamy and smooth, spread it over the cooled crust:
Mix: 1 sm. pkg. instant chocolate pudding
1 sm. pkg. instant vanilla pudding
3 cups of milk
When it's smooth and the consistency of pudding, spread over the cream
cheese in
the pan. Use the remaining Cool Whip to spread on top of the pudding.
Sprinkle with
1 cup chopped nuts. Refrigerate 1-2 hours, before serving;
NOTE: To make a banana dessert, instead of chocolate, just use 1 sm.
package of
instant banana pudding instead of the chocolate pudding. Real bananas can
be used
----- Original Message -----
From: delma bliss <[EMAIL PROTECTED]>
To: <[email protected]>
Sent: Monday, November 06, 2006 9:40 AM
Subject: [RecipesAndMore] If You Like Recipes Using Eggs, Will Here You Go.
>
>
> TITLE>Eggs
>
> Breakfast Potato Pie
>
> 6 Oz Hash Brown Potato Mix With Onions
> 1 Qt hot water
> 5 eggs
> 1/2 C cottage cheese
> 1 C Swiss cheese; shredded
> 1 green onion; chopped
> 1/2 Ts salt
> 1/8 Ts pepper
> 4 Dashes hot sauce
> 6 Bacon Slices; -cooked,/crumbled
> paprika
>
> Cover hash browns with hot water; let stand 10 minutes.
> Drain well.
> Beat eggs; add potatoes & remaining ingredients except bacon & paprika.
> Pour into a well-greased 10-inch piepan.
> Sprinkle with bacon & paprika.
> Cover & refrigerate at least 8 hours.
> Place cold piepan, uncovered, in cold oven.
> Bake at 350 degrees for
> 35 minutes or until potatoes are tender & eggs done.
> Yield: 6 to 8 servings.
>
> TITLE>Eggs
>
> OVEN DENVER OMELET
>
> 8 eggs
> 1/2 cup half-and-half cream
> 1 cup (4 ounces) shredded cheddar cheese
> 1 cup finely chopped fully cooked ham
> 1/4 cup finely chopped green pepper
> 1/4 cup finely chopped onion
>
> In a bowl, beat the eggs and cream until light and fluffy. Stir in the
> cheese, ham, green Pepper and onion. Pour into a greased 9-in. square
> baking dish. Bake at 400\'b0 for 25 minutes or until golden brown. Yield:
> 4-6
> servings.
>
> TITLE>Eggs
>
> Chili Relleno Casserole
>
> 28 oz can whole green chilis
> 8 eggs
> 1 -15 oz can evaporated milk
> 2 lbs jack cheese
> 1/2 cube margarine or butter
>
> Butter 9 x 13 inch baking dish.
> 1. Clean and drain chilis.
> 2. Layer chilies, cheese, and margarine. Repeat
> (I split chilies open as I clean them, so they lay flat)
> 3. Beat eggs and milk until foamy.
> 4. Pour over chilies, and cheese.
> 5. Bake at 350 degrees 45 - 60 minutes until eggs are set and top is
golden.
>
> TITLE>Eggs
>
> French Toast Casserole
>
> 1 loaf bread, cubed
> 10 eggs
> 1/2 C. maple syrup
> 1 C. milk
> 1/2 tsp cinnamon (optional)
>
> Place bread cubes in a greased 13x9 pan.
> Mix remaining ingredients together and pour over bread.
> Bake 350 for 45 min. Serve warm with additional syrup
>
> TITLE>Eggs
>
> Crispy Potato Crust
>
> 3 Idaho potatoes
> 1 tsp. salt
> 1 egg, lightly beaten
>
> Preheat oven to 400 degrees. Heavily oil a 9" pie plate. Squeeze out
excess
> liquid from grated potatoes and place in a large bowl. Mix in salt and egg
> until well combined. Press potatoes into pie plate and up sides. If
mixture
> is too sticky, dip fingers in flour. Bake crust for 30 minutes or until
it
> begins to turn golden brown, brushing occasionally with oil.
>
> & here is what they filled it with:
>
> Quiche Filling:
> 1 Tbsp. unsalted butter
> 1/2 cup chopped onion
> 2 cups sliced mushrooms
> 1 1/2 cups grated Swiss cheese
> 4 eggs
> 1 1/2 cups light cream
> salt and pepper
>
> In a medium skillet, melt butter over medium heat. Add onion and cook
until
> tender. Stir in the mushrooms and cook until golden brown.
> Spread grated Swiss over bottom of potato crust. Spread onion and mushroom
> mixture over the cheese. In a medium bowl, whisk together with a fork the
> eggs and cream. Season mixture with salt and pepper and pour over
> vegetables
> r and cheese.
> Reduce heat to 375 degrees and bake for 40 minutes or until firm. Allow
> quiche to cool for 15 minutes before slicing.
>
> TITLE>Eggs
>
> PECAN-TOPPED TOAST CASSEROLE
>
> 1 loaf [8-ozs] French bread, cut into 1" thick slices
> 1-1/2 c each: Milk and half-and-half
> 6 large Eggs
> 1 tsp Vanilla extract
> 1/8 tsp each: Freshly ground nutmeg, ground cinnamon
> ----------------------TOPPING-----------------------
> 1 c packed Light brown sugar
> 1/2 c [1 stick] Unsalted butter, softened
> 2 Tbs Dark corn syrup
> 1 c Coarsely chopped pecans
>
> 1. Generously butter a 9x13-inch baking dish. Fill dish with bread
> slices so dish is completely covered with bread and filled to the top.
> 2. Mix milk, half-and-half, eggs, vanilla, nutmeg and cinnamon in a
> large bowl. Pour over bread. Refrigerate, covered, overnight.
> 3. Heat oven to 350 degrees. Remove toast from refrigerator and uncover.
> For topping, mix brown sugar, butter and corn syrup. Stir in pecans.
> Dollop evenly over bread slices. Bake, uncovered, until puffed and
> golden, about 40 minutes. Let stand 5 minutes before serving. Makes 6-8
> servings.
>
> TITLE>Eggs
>
> EGG SALAD STUFFED TOMATOES
> Preparation time: 5 minutes (if eggs are already hard boiled and cooled)
> Serves 2
>
> Ingredients:
>
> 2 hard boiled eggs chopped fine
> 1 full stick of celery chopped fine (1 extra stick cut into 4 sticks)
> 3 med size radishes chopped fine (2 extras uncut)
> thin slivers of carrots (1 extra cut into 4 sticks)
> 1.5 - 2 tbl sp mayo (kraft sandwich spread)
> 2 tomatoes top cut and hollowed out
> 2 big leafs of lettuce... whole
> 2 bread and butter plates
>
> Directions:
>
> Mix the chopped eggs, chopped celery, chopped radishes, and thin slivers
of
> carrots with the mayo.
> Lay a leaf on each plate, place the hollowed tomato on the center, fill
> with egg salad mixture. Place 2 peices of celery, 2 peices of carrot
sticks
> & 1 radish along side of tomato on plate.
> Serve (This makes a great summer light lunch)
>
> TITLE>Eggs
>
> BREAKFAST PIZZA
>
> Serving Size:4
>
> 1 can Crescent Rolls (prepared dough)
> 1 lb Sausage,browned and drained
> 1 small Onion,chopped
> 1 cup Mozzarella Cheese,shredded
> 1 cup Cheddar Cheese,shredded
> 3 Eggs
>
> Spread and mold crescent rolls into four
> small square pizzas,forming a 'lip' on the
> edges. Place these on a cookie sheet
> prepared with non-stick cooking spray.
> Scramble eggs in a small frying pan,
> stirring constantly,and stop cooking just
> BEFORE they are cooked through. Spread eggs
> onto each pizza square, then sprinkle each
> with browned sausage. Top with onions and
> cheese to your taste. Bake at 350 degrees
> for 15-20 minutes or until brown. Serve hot,
> or cool,then freeze (be sure to double wrap
> in foil)
>
> TITLE>Eggs
>
> Sausage/Egg Brunch Casserole
>
> 10 eggs
> 16 ounces cottage cheese, lowfat
> 1 pound Monterey jack cheese -- grated
> 8 ounces green chiles -- diced
> 1/2 cup flour
> 1 teaspoon baking powder
> 1/2 teaspoon salt
> 1/2 cup butter -- melted
> 3/4 pound pork sausage -- ground
> 1/2 pound mushrooms -- sliced
> 4 green onions -- sliced
>
> The night before:
> Brown and drain sausage. Saute onions and mushrooms in 1 TBS butter.
> Beat eggs until lemon colored. Mix in cheeses. Add chiles, sausage,
> mushrooms
> r & onions. Stir, cover and refrigerate overnight.
>
> The next morning:
> Stir in sifted flour, salt, baking powder, and the rest of the melted
> butter.
> Spray 9 x 13 glass pan with cooking spray. Fill with egg mixture.
> Bake at 350 for 40 to 45 minutes or until browned. Let stand for 10
> minutes.
>
> TITLE>Eggs
>
> Baked Omelet
>
> 1/4 # butter
> 1 1/2 dozen eggs
> 1 cup sour cream
> 1 cup milk
> 1 tsp. salt
> 1/4 cup chopped green onions
> grated cheddar cheese
>
> Melt butter in a 9x13 inch pan. In a large bowl, mix eggs, sour cream,
milk
> and salt. Stir in green onions and sprinkle grated cheese
> on top. Bake at 325 degrees for 35 minutes.
>
> TITLE>Eggs
>
> Breakfast Pizza
> 2 pkg. Crescent Rolls
> 1 lb. ( more if needed ) meat of your choice ( bacon, sausage, ham
> ect. )
> 1/ 2 pkg. Obrien Potatoes ( frozen ) or "hashbrowns potatoes" ( frozen )
> 1 dozen eggs beaten with salt and pepper
> 1 lb. grated cheese
>
> Brown or microwave the meat of your choice, drain grease if necessary
> Unfold rolls and press rolls together on cookie sheet with edges raised
to
> form crust.
> Spread out potatoes, cover with meat and cheese and eggs. You can add
green
> chilies,
> bell peppers onions mushrooms or what ever suits your taste. Bake in 350
deg
> oven for 35
> to 45 minutes
>
> TITLE>Eggs
>
> Blue Cheese Crab Quiche
>
> 1 prepared pie crust
> 1 cup crab meat -- crumbled
> 1/4 cup blue cheese -- crumbled
> 1 cup mozzarella cheese -- shredded
> 1 green onion -- chopped fine
> 1/8 teaspoon pepper
> 4 eggs
> 1 cup milk
> 1/2 cup parmesan cheese
>
> Spread crab, cheeses & onions in crust. Whisk together eggs, milk and
> pepper
> and pour slowly into crust. Sprinkle with Parmesan. Bake at 350 for
> about 35 minutes or until done. Allow to set 5 minutes before serving.
>
> TITLE>Eggs
>
> Christmas Morning Wife Saver
>
> 16 slices white bread-crusts off
> slices of ham to cover bread
> Slices of sharp cheese to cover ham
> 6 eggs
> 1/2 tsp salt
> 1/2 tsp pepper
> 1 tsp dry mustard
> 1/4 - 1/2 cup chopped onion
> 1/4 - 1/2 cup chopped green pepper
> 1 or 2 tsp worchestershire sauce
> 3 cups whole milk
> 1/4 cup butter
> crushed corn flakes
>
> Butter a 9'x13" pan.
>
> Put 8 slices bread in bottom of pan. Cover with ham then with cheese and
> then the remaining 8 slices of bread.
>
> In a bowl beat eggs, salt, pepper, dry mustard, onion, green pepper,
> worchestershire sauce and milk. Pour over the "sandwiches", cover and
let
> stand in fridge overnight.
>
> In the morning, melt the butter and drizzle overtop and cover with crushed
> cornflakes.
>
> Bake uncovered @ 350@ for 1 hour.
>
> TITLE>Eggs
>
> Egg & Cheese Grits
>
> 1-1/2 cups grits
> 7 cups water
> 1 teaspoon salt
> 1 pound Longhorn Cheddar cheese, grated
> 2 eggs
> 1 garlic bud, minced
> 1 tbs Worcestershire sauce
> 1 teaspoon Tabasco sauce (more if you want hotter)
> 1/4 pound margarine (1 stick)
>
> Cook grits in salted water until thick. Add remaining ingredients and bake
> in casserole dish 45 minutes at 350-400 F.
> Serving Ideas:
> Makes a great side dish! We like them instead of potatoes
> especially with brisket.
>
> TITLE>Eggs
>
> Savory Eggs
> This is a great recipe for a brunch.
> I make this on Christmas Eve and bake it Christmas morning
> while everyone is opening presents.
>
> Savory Eggs
>
> 2 Cups grated cheese
> 1/4 cup butter
> 1 cup half & half
> 1/4 tsp. pepper
> 1/4 tsp. salt
> 2 tsp prepared mustard
> 1 Tbls chopped parsley
> 12 eggs, slightly beatean
> 1/2 lb. bacon, crisp & crumbled*
>
> Grease 3 quart baking dish. Put cheese in; dot with butter. Mix half &
half,
> salt, pepper, mustard & parsley; pour 1/2 of this over cheese. Pour in
eggs;
> then bacon; then remaining half & half mixture.
>
> Bake at 325 degrees for 45-69 minutes or refrigerate overnight and bake a
> little longer the next day. Serves 6.
> * substitute italian sausage, green pepper & onion
> (cooked) for the bacon.
>
> TITLE>Eggs
>
> Bacon Quiche
>
> 1 (9") deep dish pie crust
> 1 1/2 c milk
> 8 slices bacon, cooked, cut up & drained
> 2 c shredded Cheddar cheese
> 4 eggs
> 2 T flour
> Salt & pepper
>
> 1. Combine eggs, milk, salt and pepper.
> 2. Mix cheese & flour.
> 3. Add Bacon & cheese mixture to egg mixture.
> 4. Pour into pie crust
> servings. Prep time : 10 min. Cook time : 1 Hour @ 350 degrees.
> Tip: Allow to sit for 15 minutes before serving
>
> TITLE>Eggs
>
> Breakfast casserole
>
> 1 # pork sausage, cooked & drained
> 1/4 # mushrooms, sliced
> 1/2 cup sliced green onions
> 1 1/4 cup Bisquick
> 12 eggs
> 1 1/2 tsp. dried oregano leaves
> 2 medium tomatoes, chopped
> 2 cups shredded mozzarella cheese
> 1 cup milk
> 1 1/2 tsp. salt
>
> Heat oven to 350 degrees. Grease 9x 13 pan Layer sausage, mushrooms,
onions,
> tomatoes and cheese in dish. Beat remaining
> ingredients; pour over sausage mixture. Bake until golden brown and set,
> about 30-45 minutes. Serve 12.
>
> TITLE>Eggs
>
> BACON BREAKFAST CASSEROLE
>
> 8 slices white bread,crusts trimmed (I don't
> always trim and it's great)
> 8 slices bacon,crisply cooked,crumbled
> 1 can (4 oz) sliced mushrooms,drained
> 2 green onions,sliced
> 1 1/2 cups Shredded Mild Cheddar Cheese (or 4
> slices American cheese)
> 4 eggs,beaten
> 2 cups milk
>
> HEAT oven to 350. PLACE four bread slices
> on bottom of greased 8-inch square baking
> pan. Sprinkle bacon, mushrooms,onions and
> cheese on bread. Cover with remaining bread
> slices. MIX eggs and milk,pour over bread.
> Cover; refrigerate 1 hour or overnight.
> BAKE uncovered 1 hour. Let stand 10 minutes
> before cutting.
>
> TITLE>Eggs
>
> Denver Brunch
>
> 8 slices bacon
> 1/4 cup pimento, chopped
> 6 eggs
> 1/4 cup chopped green pepper
> 1/3 cup milk
> 1/4 teaspoon salt
> 1/2 cup mayonnaise
> 6 tomato slices
>
> Microwave: In 1-1/2 quart baking dish, cook bacon between layers of paper
> towel until crisp, about 4 minutes. Remove bacon, paper towels and excess
> drippings from dish; crumble bacon. Meanwhile, beat eggs, milk and salad
> dressing until well mixed. Stir in pimento, green pepper, salt and bacon,
> broken into pieces. Pour into baking dish and cover tightly with plastic
> wrap. Cook 3 minutes; stir, moving cooked portion to center. Cover again
> and
> cook 2 minutes or until center is almost set. Arrange tomato slices on top
> & cool 30 seconds.
> Let stand, covered, 2 minutes to finish cooking.
>
> TITLE>Eggs
>
> BACON QUICHE
>
> 1 (9") deep dish pie crust
> 1 1/2 c milk
> 8 pieces bacon, cooked & drained
> 2 c shredded Cheddar cheese
> 4 eggs
> 2 T flour
> Salt & pepper
>
> 1. Combine eggs, milk, salt and pepper.
> 2. Mix cheese & flour.
> 3. Add Bacon & cheese mixture to egg mixture.
> 4. Pour into pie crust
> 6 servings.
> Prep time : 10 min.
> Cook time : 1 Hour @ 350 degrees.
> Tip: Allow to sit for 15 minutes before serving
> This is our favorite Mothers Day brunch menu.
>
> TITLE>Eggs
>
> Breakfast Casserole
>
> 6 slices bread
> 1 pound sausage
> 1 teaspoon prepared mustard
> 1 cup slivered Swiss cheese (other cheeses can be substituted)
> 3 eggs, slightly beaten
> 1 cup milk
> 3/4 cup light cream
> 1/4 teaspoon salt
> dash nutmeg
> 1 teaspoon Worchestershire
>
> Place bread in well buttered 9 x 13 casserole to cover bottom.
> Cook sausage in skillet until done. Drain off fat.
> Mix with mustard, sprinkle sausage evenly over bread,
> sprinkle cheese over sausage (can stop here & freeze.)
> Combine eggs, milk, cream, & seasonings. Pour over casserole.
> Bake in 350 degree oven for 30 - 35 minutes or until set in middle.
> Great for breakfast brunch or Sunday night supper
> with hot curried fruit, perhaps.
> Keep one of these casseroles in your freezer.
> Then add the eggs & milk for a delicious late breakfast treat
> for your next weekend guests ...
> or maybe even just for yourself.
> Some special breads I also like to add
> are, zucchini, Cranberry Orange, or Pumpkin bread.
> Fresh melon balls or slices in two colors look pretty,
> maybe with a few strawberries thrown in, go very well with this
> also.
> Makes a beautiful breakfast.
> Hot curried fruit & Cranberry bread recipes
> are included for your convenience.
>
> TITLE>Eggs
>
> FRENCH TOAST
>
> Ingredients
>
> 6 eggs, well beaten
> 1 cup evaporated milk
> 1/2 cup sugar
> 1 teaspoon cinnamon
> 2 teaspoons vanilla extract
> 16 slices of day old or 2 day old bread
>
> Mix eggs, milk, sugar, cinnamon, & vanilla.
> Dip bread into mixture, coating both sides.
> Brown in butter in frying pan on griddle.
> Turn only once.
> Flash freeze
> then cut each piece into four strips & bag in individual portions.
> My kids just take out a bag & pop them in the microwave
> & then dunk or eat plain.
>
> Delma
>
>
> >
>
>
> --
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>
>
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