Sausage and Cheese Frittata

from myrecipes.com

I made this a while back when Mom and Dad came to town to see our Christmas tree and The Bun's nursery. I am just now getting around to posting this, but I have a few recipes that I am going to be adding and hopefully with The Bun's very quickly approaching arrival, I will get better about sharing recipes again...maybe when he is sleeping. We will see.

Sausage and Cheese Frittata

1 (12 oz.) package ground pork sausage
8 large eggs
1/3 c. milk
1/2 tsp. pepper
1/4 tsp. salt
1 Tbsp. butter
1 c. shredded cheddar cheese


Preheat oven to 350. Brown sausage in a 10-inch ovenproof nonstick skillet over medium-high heat. Drain and remove sausage from skillet. Wipe skillet clean. (You can see I used a cast iron skillet and it stuck a little.) Whisk together eggs, and next 3 ingredients until well blended. Melt butter in skillet over medium heat; remove from het and pour half of egg mixture into skillet. Sprinkle with cooked sausage and cheese. Top with remaining egg mixture. Bake at 350 for 23-25 minutes or until set.

Cheese Bites

These were what I made for The Dish Washer's family Christmas. I found them to be very good. I messed up and didn't carefully read my recipe, so be sure you look closely and use 1/2 block of cream cheese instead of 1 whole block of cream cheese. :)

Cheese Bites

*Tip- Use a piece of dental floss pulled taut to cut chilled cream cheese. (I used this tip and it is really helpful!)

1/2 (8 oz.) block of cream cheese
1 (16.3 oz.) can refrigerated flaky buttermilk biscuits
1/2 c. jalapeno pepper jelly

Cut cream cheese into 24 pieces, and let soften. Separate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 for 8-10 minutes or until golden brown. Let stand 10 minutes before serving.

Chicken Squares

HAPPY NEW YEAR!! I am so excited about what this year will bring to our family! I literally was making a new pitcher of tea when the clock struck 12:00. I took about a 4 hour nap when I got home (thanks to needing benadryl that knocks me out cold) and woke up with a burst of energy. The Dish Washer was hungry and my unexpectedly long nap prevented me from making a soup recipe I wanted to try. I was trying to scrounge something up and thought of this recipe. I can't believe I haven't put it on here before. I made this ALL THE TIME when I was still living at home in jr./high school. It is originally from a school cookbook. Sister hated them, but mom and I loved them. They are so quick and easy and I had everything that I needed.

Chicken Squares

3-4 boneless, skinless chicken breasts
butter
onion
1 (8 oz.) cream cheese
2 cans crescent rolls

Boil chicken until cooked. Allow to cool and shred. In a medium skillet, saute onions in butter. Once tender, add cream cheese until melted. Add chicken and mix well until it is all incorporated. Roll out the crescent rolls, keeping 2 individual crescent rolls connected to make one square. (You will have 8 total squares from these two cans...hope that makes sense.) Place spoonful of chicken mixture on one side of square and fold over to connect the pieces. Place on baking sheet and bake at 350 for about 15 minutes or until golden brown.