Break up hash browns. Cube Velveeta cheese, dice onion. Add bacon and mayo. Combine all in large bowl. Bake uncovered at 350 degrees for 45 minutes or 1 hour, until brown on top.
Heat Oven to 450 degrees. Grease cookie sheet. Mix all ingredients until soft dough forms; spoon and drop heaping tbsp of dough onto cookie sheet. Bake for 10 minutes until golden brown.
Brush with butter and granulated garlic mixture over biscuits right out of the oven and serve hot!
Cook with turkey, or in dish at 350 degrees for 1 1/2 hours.
Preheat oven to 350 degrees. Cook spinach per directions on package. Mix onion soup mix with sour cream until well blended. Add spinach to sour cream mixture and blend well. Sprinkle and stir in some Parmesan cheese
Put spinach mixture into small (non-greased) casserole dish. Drizzle melted butter over top. Sprinkle Parmesan cheese over top. Cover top with fried onions.
Bake at 350° for 1/2 hour
Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to Slow Cooker. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into Slow Cooker.
Cover, cook over low (200 degrees) for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.
Beat together eggs, cream cheese and milk, then scramble until almost cooked but not dry.
Divide egg mixture and roll into ham slices. Place ham rolls into greased 9×13 pan. Cover with the jar of Cheese Whiz, bake at 400 degrees for 20 minutes. Can be made the night before and baked in the morning.
The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.
Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.
This is the original and best Monkey Bread recipe; all imitators pale in comparison. This breakfast dish will cause my family to riot when it’s served, and I’ve made it for parties and had people practically swallow it whole. Mom got the recipe from our neighbor, Mrs. Young, on South East 4th Street in Ankeny, Iowa in the 1970’s and has been serving it ever since. Recently it’s become a popular “new” dish with some significant and low-quality differences. Chuck the others, this is the one you want.
Grease bundt pan. Cut biscuits in 1/2, drop in cinnamon and sugar mix. Drop in pan.
Boil 1 minute, pour over biscuits. Bake at 350 degrees for 30-35 minutes.
My mom makes this great coffee cake to take to neighborhood and church breakfasts.
Cream margarine, eggs and sugars and add flour mixture alternately with buttermilk. Add vanilla and blend well. Pour into well-greased cake pan. Sprinkle with topping, let stand covered in refrigerator overnight or bake immediately. Bake 350 degrees for 35 minutes in 9 x 13 pan.
Topping:
May use coconut in place of nuts if you like.
This is a family favorite.
Cream shortening and sugar; add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternating with a banana, beating well after each addition. Stir in walnuts. Pour into well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake at 350 degrees about 1 hour until done. Remove from pan, cool on rack. Wrap, store for at least one day.