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Breakfast Pizza

Breakfast Pizza

1 pound bulk sausage
1 can crescent rolls
1 cup shredded cheddar cheese
5 eggs
¼ cup milk
½ teaspoon salt
1/8 teaspoon pepper
2 tablespoons parmesan cheese

Preheat oven to 375. Brown sausage and drain. Separate crescent dough and place in ungreased 12” pizza pan, points toward the center. Press dough over bottom and sides of pan, sealing seams. Top dough with browned sausage and cheese. Beat eggs, milk, salt and pepper together; pour over sausage and cheese. Sprinkle top with parmesan. Bake 25-30 minutes at 375.

Pecan Pie Popcorn

Pecan Pie Popcorn


½ cup maple syrup
1 tablespoon brown sugar
1 stick butter
1/4 teaspoon salt
7 cups popped popcorn
¾ cup chopped pecans


Cook syrup and sugar over medium heat, whisking, for 5 minutes. Whisk in butter and salt until thickened, about 5 minutes. Mix popcorn, nuts and maple butter on parchment-lined sheet. Spread evenly; bake at 250 for 20 minutes

Nilla Turtle-Pumpkin Cream Pie

Nilla Turtle-Pumpkin Cream Pie


40 Nilla wafers
2 tablespoons sugar
¼ cup butter, melted
¼ cup plus 2 tablespoons caramel ice cream topping
½ cup plus 2 tablespoons chopped pecans
2 pkg. (3.4 oz. Each) vanilla instant pudding
1 cup cold milk
1 cup canned pumpkin
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups thawed whipped topping


Cut 5 Nilla wafers in half and reserve for garnish. Finely crush remaining wafers, mix with sugar and butter until well blended. Press crumb mixture onto bottom and up side of 9” pie plate. Pour ¼ cup caramel topping over crust and sprinkle with ½ cup nuts. Beat pudding mixes and milk in large bowl with whisk 2 minutes. Add pumpkin and spices/ mix well. Stir in 1 ½ cups whipped topping and pour over crust. Refrigerate one hour. Top with remaining whipped topping, reserved wafer halves, 2 tablespoons caramel topping and 2 tablespoons chopped pecans just before serving.

Coconut Snowflakes

Coconut Snowflakes


2 ½ cups flour
½ teaspoon baking powder
¾ teaspoon salt
2 sticks plus 5 tablespoons unsalted butter at room temperature
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon coconut extract
2 2/3 cups confectioners sugar
4 tablespoons half and half
1 teaspoon fresh lemon juice
2 teaspoons lemon zest
white sparkling sugar
1 cup shredded sweetened coconut

Sift together flour, baking powder and ¼ teaspoon salt. Using electric mixer, cream 11 tablespoons butter and granulated sugar on medium-low speed until fluffy, 3 minutes. Beat in the eggs and extracts, scraping the bowl, for 2 minutes. Mix in flour mixture, in 2 batches, on low speed. Divide dough between 2 pieces of plastic wrap; shape into 2 disks and seal. Chill 2 hours. Mix remaining 10 tablespoons butter, ½ teaspoon salt, confectioners' sugar, half and half, lemon juice and lemon juice on low speed until smooth. Beat on high speed until fluffy, 2 minutes. Chill filling. Position oven racks in upper and lower thirds of the oven and preheat to 375. Line 4 cookie sheets with parchment. Work with 1 dough disk at a time, roll out on floured surface to 1/8” thick, rotating dough as needed. Use a 2 1/2” snowflake cutter to cut cookies. Divide cookies among pans, chilling pans as you work. Sprinkle all cookies with sparkling sugar. Bake 2 pans at a time, switching racks halfway through, until edges are brown, about 8 minutes. Transfer to wire racks to cook. Spread bottom of 1 cookie with 1 teaspoon of the filling and sandwich with another cookie. Press coconut into filling around cookie edges.

Sweet & Salty Bark

Sweet & Salty Bark

6 oz. Semi-sweet chocolate
6 oz. White chocolate
1/3 cup chopped dry roasted peanuts
1 cup chopped pretzels

Microwave the semi-sweet and white chocolates in a medium bowl on high for 1 ½ – 2 minutes, stirring after 1 minute. Stir until completely melted. Add chopped peanuts and chopped pretzels to the melted chocolate. Mix well and spread onto waxed paper-covered baking sheet; refrigerate one hour or until firm and break into pieces.

Oatmeal Chocolate Chip Cake

OATMEAL CHOCOLATE CHIP CAKE


1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup brown sugar
1 cup sugar
1/2 cup margarine
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon cocoa
12 oz. chocolate chips
3/4 cup nuts

Preheat oven to 350. Pour boiling water over oatmeal; let stand 10 minutes. Add sugars and margarine/ stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa; mix well. Add half the chocolate chips. Pour into 9x13 pan. Sprinkle nuts and remaining chocolate chips on top. Bake 40 minutes.