Breakfast Pizza
1 (8 ounce) can refrigerated crescent rolls (you can use regular, butter or garlic flavored ones)
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.  Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Sunshine Toast
1 piece of bread with 1 egg

Take 1 piece of bread and use a circle cookie cutter and cut a hole out of the center of the bread.  Put a pad of butter in a pan and put the bread in the pan.  Toast up the bread and then flip it.  Crack the egg into the hole in the bread and cook the egg to your desired doneness. Also the piece of bread you cut out you can also put in the pan and toast it up so you can use it for dipping in the egg!

Biscuits To-Go
1 can refrigerated biscuits
eggs
cheese
bacon or sausage

Bake the biscuits.  Fry the bacon/sausage.  Scramble the eggs.  Layer the eggs, meat and cheese in the middle of the biscuit.  Salt and pepper to taste.  You can wrap these up in foil and take them to go if necessary!

Easy Breakfast Nachos
1 pound bulk chorizo sausage
1/2 onion, chopped
5 eggs, beaten
4 tomatoes, chopped
2 jalapeno peppers, sliced
1 (8 ounce) package tortilla chips
1 (8 ounce) package finely shredded Mexican blend cheese

Preheat oven to 350 degrees F (175 degrees C). Cook the chorizo in a skillet over medium heat until crumbled and evenly browned, about 5 minutes; drain and set aside. Cook the onion in the same skillet until soft; stir in the eggs and scramble with the onion. Mix in the tomatoes and continue to cook and stir until eggs are nearly set; remove from heat. Spread a layer of tortilla chips into a 9×13 baking dish. Scatter the chorizo and the scrambled egg mixture over the chips. Top with jalapeno slices and cover with the cheese. Bake in preheated oven until cheese is melted, 7 to 10 minutes.

Easy Breakfast Sausage Burgers
1 (16 ounce) package bulk hot pork sausage
2 tablespoons butter or margarine, softened
5 hamburger buns, split
5 eggs
15 dill pickle slices
5 slices pepperjack cheese
1 small red onion, sliced
10 pickled jalapeno slices (optional)

Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels. Melt butter in a second large skillet, and toast the buns over medium heat until golden brown. Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners’ preferences. Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.

Easy Breakfast Casserole
2 cups dry chicken stove top stuffing mix
2 cups milk
1 1/2 cups cubed ham
6 eggs, beaten
1 cup cheddar cheese, shredded
1/2 teaspoon salt

Preheat oven to 350 F and lightly grease a 9×12 baking dish. Mix all ingredients together.  Pour into prepared baking dish.  Bake for about 45-50 minutes or until set.

Emilie’s Cheesy Crescent Rolls
1 can refrigerated crescent rolls
cheddar cheese
sliced jalapenos (optional)

Unroll crescent roll dough.  Take one crescent roll and put a piece of sliced cheese (my family does more of a hearty slice because we looove cheese!) and 1 or 2 jalapenos.  Roll up the crescent.  Do this for every crescent roll!  Cook as the crescent rolls container tells you to.

Jodi’s Chocolate Crescent Rolls
1/2 cup of chocolate chips
1 can refrigerated crescent rolls

Sprinkle a few chocolate chips in each crescent and roll them up!  Bake as directed on the crescent roll can.

Fabulous Crescent Recipe – from listener Linda
Prep Time: 10 min Total Time:25 min Makes:32 servings, 1 pinwheel each

10 slices bacon (she suggests center cut bacon), crisply cooked, crumbled
1/2 cup finely chopped onion
1/4 cup (1/2 stick) butter or margarine, softened
2 Tbsp. chopped fresh parsley
2 cans (8 oz. each) refrigerated crescent dinner rolls

PREHEAT oven to 375°F. Mix all ingredients except crescent rolls. UNROLL crescent roll dough; separate into a total of 8 rectangles. Firmly press perforations together to seal. Spread bacon mixture evenly onto dough; roll up, starting from one of the short ends. Cut each roll crosswise into 4 slices; place on ungreased baking sheets. Flatten slightly. BAKE 15 minutes or until golden brown.

Doritos Ramen Salad
1 package of ramen noodles
1 bag of Doritos
1/2 lb of ground beef
1 cup of shredded cheddar cheese
taco seasoning (optional)

Put 2 cups of water in a cooking pot and bring to a boil.  Once the water is boiling add the ramen noodles.  Wait 2-3 minutes until the noodles are tender and separated. Take off the water and strain. Cook the ground beef in a cooking pan.  Once it’s browned put the meat in a bowl. Add the ramen noodles and mix it with the beef. Place the Doritos chips around the beef in a flower petal decoration.  Break into small pieces the doritos you have left and put them on top of the beef. Add the shredded cheese and taco seasoning.  ENJOY!

Emilie found this recipe at ramenlicious.com

Ramen Noodle Chicken Salad
2 chicken breasts (cooked and cubed)
2 tbsp. sesame seeds
1/2 c. slivered almonds
1/2 head cabbage
4 chopped green onions
1 pkg. Ramen noodles (chicken flavored)

Dressing:
2 tbsp. sugar
2 tbsp. vinegar
1/2 c. salad oil
1 tsp. salt
1/2 tsp. pepper
Flavor pkg. from Ramen

Mix together almonds and sesame seeds in pan. Brown in oven at 350 degrees for a few minutes. Chop cabbage and add to other ingredients. Break in noodles (dry). Refrigerate. May double dressing if too dry.

Ramen Noodle Frittata
2 (3 ounce) packages chicken flavored ramen noodles
6 eggs
2 teaspoons butter
1/2 cup shredded Cheddar cheese

Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles. Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.

Cheesy Ramen Noodles
2 cups water
1 (3 ounce) package any flavor ramen noodles
1 slice American cheese or favorite cheese

Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.

Ramen Spinach Pasta Salad Supreme
2 (3 ounce) packages chicken flavored ramen noodles
8 cups torn spinach leaves
2 cups cooked and cubed chicken
1 cup seedless red grapes, halved
1 cup sliced red bell peppers
1/2 cup chopped cashews
1/2 cup Gorgonzola cheese, crumbled
4 cloves garlic, minced
1 lemon, juiced
1/3 cup olive oil
1/4 cup light mayonnaise
1 red bell pepper, sliced
20 grape clusters, for garnish

Cook ramen noodles according to package directions, without adding the flavor packets. Drain noodles and cool. Cut noodles into large bite size pieces. In a large bowl combine the torn spinach leaves, cooked turkey or chicken, halved grapes, red pepper, cashews, Gorgonzola or blue cheese, and ramen noodles. In a small bowl mix flavor packets, garlic, and lemon juice and let stand at least 15 minutes. Add oil and mayonnaise and whisk until smooth. Pour dressing over salad and toss until thoroughly mixed. Garnish with red pepper rings and small grape clusters, if desired. Serve.

6 to 8 pork chops
1 large onion, sliced
12 to 16 ounces of your favorite soda
1 can sliced mushrooms, drained (or fresh)
6 tablespoons ketchup
3 tablespoons prepared mustard
1 dash garlic powder
1 dash ground black pepper

Brown the pork chops on both sides and drain.  Remove from pan.  Slice onions and fry lightly.  Remove from pan. Pour soda and other ingredients in the skillet.  Add pork chops and onions back into the skillet. Cover and simmer on low for 30-45 minutes until liquid is evaporated and a thickened sauce has formed.

Ice Cream Ono
4 scoops vanilla ice cream
1 tbsp peanut butter
1 tbsp chocolate syrup
1/3 cup milk

Blend until mixed well.  Serve!

Ice Cream Sandwich Desserts
19 ice cream sandwiches
1 (12 ounce) container frozen
whipped topping, thawed
1 (12 ounce) jar hot fudge ice cream topping
1 cup salted peanuts

Cut one ice cream sandwich in half.  Place one whole and one half sandwich along a short side of an ungreased 13x9x2 inch pan.  Arrange eight sandwiches in opposite direction in the pan.  Spread with half of the whipped topping.  Spoon fudge topping by teaspoonfuls onto whipped topping.  Sprinkle with 1/2 cup of peanuts.  Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full).  Cover and freeze for up to 2 months.  Remove from the freezer 20 minutes before serving.  Cut into squares.

Pecan Pie Delight
Your favorite vanilla ice cream
Pecan Pie (bake your own or get the frozen one!)
Caramel and Chocolate sauce
Whipped Topping

Layer ice cream with bite sized pieces of pecan pie and on the top put whipped cream, caramel sauce and chocolate sauce!  Yummm!

Crispy Rice Caramel Ice Cream Dessert
1 cup butter
1 cup brown sugar
5 cups crispy rice cereal
1/2 gallon praline caramel ice cream, softened
1 (12 ounce) jar caramel ice cream topping

In a large saucepan over medium heat, combine butter and sugar.  Stir in rice cereal, 1 cup at a time; remove from heat. Press 1/2 of crispy mixture in the bottom of a 9×13 pan.  Slice off sections of ice cream and spread entire half gallon in an even layer over crispy mixture.  Top with remaining crispy mixture.  Drizzle caramel topping over dessert.  Freeze for at least 1 hour.

Ice Cream dessert
1 (20 ounce) package chocolate sandwich cookies
1/2 cup margarine, melted
1 1/2 cups chopped Spanish peanuts
1/2 gallon vanilla ice cream, softened
2 cups confectioners’ sugar
1 /12 fluid ounce) can evaporated milk
2/3 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract

Crush all but 10 of the cookies.  Combine crushed cookies in large bowl with melted margarine and peanuts.  Press mixture into a 9×13 inch baking dish and freeze until cold.  Spread softened ice cream over cold crust and freeze until set.  Combine confectioners’ sugar, evaporated milk, chocolate chips, 1/2 cup margarine and vanilla in large saucepan and bring to a boil over medium heat.  Boil for 7 minutes, stirring constantly. Remove from heat and cool completely; pour mixture over ice cream and freeze until set.

Toasted Waffle Ice Cream Sandwich
1 frozen waffle
1/2 tablespoon butter
1 scoop vanilla ice cream, softened
1 tablespoon maple syrup

Toast the frozen waffle, immediately spread with butter and cut the waffle in half.  Place a scoop of ice cream on one half of the waffle, distributing evenly.  Drizzle the ice cream with maple syrup; top the ice cream with the other half of the waffle and gently press to seal the sandwich.

PB&J Ice Cream Sandwiches
1 (18 ounce) roll refrigerated peanut butter cookie dough
1/4 cup all purpose flour
6 tablespoons preserves, such as raspberry, cherry or strawberry
1 pint vanilla bean ice cream

Preheat oven to 350 degree F. Knead flour into cookie dough.  On a lightly floured surface, roll dough into a 13-1/2×9 inch rectangle.  Cut into 1 1/2 inch squares.  Transfer to ungreased cookie sheets.  Bake for 8 to 10 minutes or until edges are firm and tops are browned.  Cool on cookie sheets for 1 minute.  Remove and cool completely on a wire rack.  Place 1 teaspoon jame or preserves on flat side of 1 cookie.  Place a small scoop of ice cream (about 1 – 1/2 tablespoons) on jam.  Top with another cookie, flat side down, and press lightly.  Repeat with remaining cookies, jam and ice cream (there will be extra cookies).  Wrap and freeze 4 to 48 hours.  Makes 16 sandwiches and 22 extra cookies.

Sam found this recipe at joycesfinecooking.com

Homemade Vanilla Ice Cream
1 1/2 – 2 cups sugar
3 eggs
1 can Pet milk
1 can sweetened condensed milk
1 tbs. vanilla
Add milk to fill line

Add all ingredients to ice cream maker and churn until done.

*You can also add crunched up cookies or candy bars or fruit for a nice treat!

This is Jodi’s family recipe.

Peanut Butter Cup Ice Cream
1/4 cup sugar
3 eggs
1 cup whole milk
3/4 cup peanut butter
3/4 cup sweetened condensed milk
1/2 cup half-and-half cream
2 teaspoons vanilla extract
12 miniature peanut butter cups, chopped

In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.

Healthy ice cream choices at your grocery

Skinny Cow’s Vanilla and Mint Skinny Dippers – 80 cals, 3g fat, 3g fiber, 1 point (Weight Watchers).

So Delicious: Dairy Free Neapolitan Minis – 90 cals, 2g fat, 2g fiber

Slim A Bear’s 100 calorie No Sugar Added Chocolate Fudge Bars – 100 cals, 3g fat, 4g
fiber.

Weight Watchers Chocolate Chip Cookie Dough Ice Cream Cups – 140cals, 2.5g fat, 6g fiber

Creamy Fruit Salad
2 medium bananas, diced
2 medium apples, diced
1 lemon, juice of
1 (20 ounce) can pineapple tidbits, drained, juice reserved
2 cups sliced strawberries
2 cups grapes
1/4 cup pecan, chopped
1 (1 1/2 ounce) box sugar-free instant vanilla pudding mix or vegetarian sugar-free instant vanilla pudding mix
1/2 cup water

Stuffed Eggs
6 eggs
butter, melted
salt and pepper

Boil six eggs for 10 minutes. Drain off the hot water and cover with cold water. When the eggs are cold, remove the shells. Cut in halves and scoop out the yolk. Mash this yolk, season with salt and pepper and melted butter and refill. Fasten the two halves with toothpicks. Great for picnics.