March Recipes

BLIZZARD CAKE
1 gallon vanilla ice cream
1 (20 ounce) package chocolate sandwich cookies with creme filling
1 (12 ounce) container frozen whipped topping, thawed

Soften ice cream. Crush cookies by placing them in a large zip lock bag and rolling over them with a rolling pin. Mix softened ice cream and crushed cookies together. Fold in the whipped topping and pour into one 9x13 inch glass pan. Freeze for 2 hours then serve.

JUST DESSERT
1 (12 oz) can crescent rolls
1 (21 oz) can pie filling
Spices to compliment the pie filling (optional)
1 (8 oz) pack cream cheese
1 Cup powdered sugar
1 egg, separated

Unroll crescent rolls – put 4 triangles on bottom of greased 9x9 cake pan. Press to seal perforations.
Mix together cream cheese, powdered sugar and egg YOLK. Whip until fluffy.
Spoon cheese mix on crescent roll base. Add can of pie filling, spread over cheese. Sprinkle with spices of your choice. Top with remaining four triangles of crescent rolls to form top crust. Brush with egg white.
Bake at 350 degrees for 30-35 minutes or until top crust is golden brown and cheese mix is “set.”

BREAKFAST CASSEROLE
1 pound sliced bacon, diced (or sausage)
1 sweet onion, chopped
6 eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese
1 can undiluted cream of whatever you want soup.
Enough dried bread to cover bottom of pan.

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in meat/onion mixture. Lay old biscuits/bread on bottom of greased casserole dish. (I use 2 9x9 square pans) Pour cheese and egg mix over bread.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly.
Let stand for 10 minutes before cutting.
I cut each 9x9 pan into 4 pieces and freeze.