Fully Loaded Cheesy Breakfast Casserole

SERVES 12 | ACTIVE TIME 20 Min | TOTAL TIME 1 Hour

1 pound Jones Dairy Farm Cherrywood Smoked Bacon, cooked and chopped
12 ouncesJones Dairy Farm Breakfast Sausage Rolls
1 (28-ounce) package frozen cubed hash browns with peppers and onions, thawed
2 cups (8-ounces) shredded medium cheddar cheese
12 large eggs
1/2 cup whole milk
1 1/2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder

Preheat oven to 375°F. Butter a 9x13-inch baking pan.

In a large skillet over medium heat, cook the sausage until browned, crumbling it with a spatula as it cooks.

Add hash browns, sausage, bacon and cheese to the casserole dish. Toss to combine.

In a large bowl combine eggs, milk, garlic, salt and pepper. Whisk until completely combined. Pour the egg mixture over the hash brown mixture.

Bake for 35-40 minutes until a knife inserted in the center comes out clean.

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Corn and Black Bean Tortellini Salad

SERVES 8  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Minutes

1 (19-ounce) bag frozen cheese tortellini pasta
1 cup chile-lime salad dressing, recipe follows
1 orange bell pepper, cut into bite-size pieces
1 English cucumber, cut into moons (halved and sliced)
1/4 medium red onion, thinly sliced
16 ounces cherry tomatoes, halved
3 ears grilled corn, cut off the cob
1 (15-ounce) can BUSH’S® Black Beans, rinsed and drained
1/2 jalapeno, seeded and diced
4 ounces feta cheese, crumbled
1 avocado - peeled, pitted and diced (optional)
1/2 cup chopped fresh cilantro (optional)

Bring a large pot of water to a boil and cook tortellini according to directions on the package (do not add salt to the water). Drain. Pour cooked tortellini into a large serving bowl.

Pour dressing over tortellini and gently toss with salad tongs until the hot tortellini is well coated. It will absorb some of the dressing as it sets.

Add the peppers, cucumber, onion, tomatoes, corn, black beans and jalapeno to the bowl. Toss to combine. Top with feta cheese, avocado, and cilantro.

Serve and enjoy.

Chile-Lime Salad Dressing
1/2 cup fresh lime juice
1/4 cup olive oil
2 tablespoon honey
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon New Mexico chili powder


In a pint-size mason jar add salad dressing ingredients, shake mason jar until dressing is combined.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad

Red, White and Blue Cheesecake Salad

SERVES 16  |  ACTIVE TIME 15 Min  |  TOTAL TIME 15 Min
1 (8-ounce) package cream cheese
1 (3.4-ounce) package instant cheesecake pudding, unprepared1 cup International Delight French Vanilla Creamer
1 pound strawberries, cut into bite-size pieces
2 (6-ounce) containers blueberries
4 large bananas, sliced
juice of 1 lemon

In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.

With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.

In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.

Chill until ready to serve or serve immediately.

DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

reade more... Résuméabuiyad