Okay - for avid followers - you know what "Dowsing the Flames" means.. so without any explanation -
Check out some new recipe ideas!!!! (Did you hear the fake happy voice??? It was intended just for YOU!)
take a bag (24oz) of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about 1/3 c shredded cheddar cheese. Put then in a well greased muffin tin, and make a well in the center.
Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown
1 loaf sourdough bread (I used Pepperidge Farm)
2 cups milk (I used 1%)
1/2 cup heavy cream
3/4 cup sugar
2 Tbsp. vanilla
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 stick cold butter, cut into pieces
1. Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan.
2. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3. In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge.
4. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
'Blueberry Cheese Rolls'
Source: Kraft Foods
1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided
Heat oven to 375. Unroll dough into four rectangles; firmly press perforations together to seal.
Combine cream cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet. Bake 11 to 13 min. or until golden brown.