Staple’s Marshmallow Puffs

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1 can Pilsburry Crescent roll dough
1 bag marshmallows
¼ tsp. cinnamon
½ c. sugar
4 Tbs. butter

Glaze:
1 c. powdered sugar
2-3 Tbs. milk
Remove dough from can and separate rolls. Combine cinnamon and sugar. Melt butter. Roll a marshmallow for each roll in butter then cinnamon and sugar and place in the center of each crescent roll and roll up. Tuck edges underneath and place on a cookie sheet. Bake according to directions on the can. After removing from the oven, let cool. Then make glaze and drizzle over puffs.

Analeigh’s Breakfast Burritos

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¼ lb. jimmy dean sausage
¼ green pepper, diced
4 eggs
4-8” flour tortillas
shredded cheddar cheese
salsa
Cook the sausage until brown. Pour the scrambled eggs onto the griddle and mix the eggs with the sausage and green peppers. Salt and pepper and stir fry until eggs are cooked.
Microwave tortillas for 20-30 seconds to soften, then fill with ¼ of the egg mixture and top with shredded cheddar cheese.

So Easy Truffles

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1 pkg. cream cheese, softened
3 c. confectioners’ sugar
3 c. semi sweet chocolate chips, melted
1 ½ tsp. vanilla
In a large bowl, beat cream cheese until smooth. Gradually beat in sugar until blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate 1 hour then shape into 1” balls.
*You can roll in nuts, cocoa, coconut, confectioners’ sugar, candy sprinkles, or omit chocolate and add 1 c. crushed oreos, then roll in oreos.

Bacon Cheddar Frittata

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6 eggs
1 c. milk
2 Tbs. butter, melted
½ tsp. salt
¼ tsp. pepper
¼ c. chopped green onion
½ lb. bacon, cooked and crumbled
1 c. shredded cheddar
Beat eggs, milk, butter, salt and pepper in a bowl. Then pour into a greased 7×11” baking dish. Sprinkle with remaining ingredients and bake, uncovered, at 350 for 25-30 minutes or until a knife tests clean.

Crepes

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4 eggs
1 can evaporated milk
3 Tbs. sugar
¼ c. oil
1 ½ c. flour
½-¾ evaporated milk can of water
Mix first 4 ingredients in blender. Add flour and water, alternating until desired texture. Cook in skillet.

Pancakes

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Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Janet’s Sweet and Sour Chicken

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2-3 chicken breasts, cut into large chunks
2 eggs
vegetable oil
cornstarch

sauce:
¾ c. sugar
½ c. vinegar
1 Tbs. soy sauce
4 Tbs. ketchup
1 ½ tsp. garlic powder

Heat vegetable oil. Whisk eggs and dip chicken pieces into it then dredge through cornstarch. Fry in oil until golden on both sides. Mix sauce and pour into a shallow baking dish. Place chicken in the dish and cook for 45 minutes at @350. Flip chicken every 15 minutes. Serve with rice.

Shannon’s Dill Bread

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In a large bowl, dissolve 2 Tbs. yest in ½ c. warm water. Then add:
2 eggs
4 tsp. dill weed
½ tsp. each oregano, basil, thyme
1 ½ Tbs. minced onion
½ Tbs. baking soda
4 Tbs. sugar
2 c. cottage cheese (melted 3 minutes in the microwave)
2 Tbs. melted butter
4 ½ c. flour
Mix all together and knead for 5 minutes. Cover with a towel and let rise 1 hour. Punch down and form into a loaf. Let rise one more hour. Bake @350 for 20-25 minutes.