Breakfast casserole

Ingredients 1 pound ground pork sausage 6 slices soft hearty white bread One 8-ounce package shredded Cheddar cheese 8 large eggs 2 cups milk 1 teaspoon dry mustard 1/4 teaspoon salt 1/2 teaspoon seasoned pepper Directions Preheat the oven to 350 degrees F. Spray a 13- by 9-inch baking dish with nonstick cooking spray. In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; drain well on paper towels. Cut and discard the crusts from the bread. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese. In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese. Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.

Pineapple coconut cake

Ingredients 1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare 1 (20-ounce) can crushed pineapple 1 1/3 cups sugar 1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare 1 1/2 cups heavy cream 1 cup flaked, sweetened toasted coconut Directions Preheat oven to 350 degrees F. Prepare yellow cake mix as directed using a greased 13 by 9 by 2-inch pan and bake for 30 to 35 minutes. While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly. Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside. Prepare pudding according to package directions. Spread pudding over cake and refrigerate until thoroughly chilled. Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top.

Pasta with Tomato and Basil

Ingredients 3 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion 1/4 teaspoon crushed red pepper flakes 1 can (14.5 oz) plain or fire roasted diced tomatoes, undrained 1 clove garlic, finely chopped 1/4 teaspoon coarse salt 8 oz uncooked angel hair pasta 1/4 cup chopped fresh basil leaves 1/2 cup shredded Parmesan cheese Directions 1 In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally. 2 Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.

Cheesy Tater Tot Skillet Dinner

Ingredients 1lb lean ground beef 1 pouch (9 oz) Progresso Recipe Starters creamy three cheese cooking sauce 3/4 cup frozen sweet peas 1 cup shredded Colby-Monterey Jack cheese blend (4 oz) 1/2 bag (28-oz size) frozen mini tater tots Directions 1 Heat oven to 425°F. 2 In 10-inch cast-iron skillet, cook beef over medium heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce. Layer frozen peas and cheese on top of beef mixture. Top with even layer frozen potato nuggets. 3 Bake about 20 minutes or until potato nuggets are crispy and golden brown and mixture is bubbling.

Slow cooker enchiladas

Ingredients 1 pound ground turkey or beef 1 cup chopped onion 1/2 cup chopped green pepper 1 can (16 ounces) pinto or kidney beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 can (10 ounces) diced tomatoes and green chilies, undrained 1/3 cup water 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup (4 ounces) shredded Monterey Jack cheese 6 flour tortillas (6 inches) Directions In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

Crock Pot Cheesy Chicken, Bacon and Tater tot Bake

Ingredients 1 (32 ounce) bag tater tots 3 ounce crumbled bacon pieces 1 lb skinless chicken breasts 1½ cups grated colby cheese 1½ cups grated monterey jack pepper cheese ¾ cup milk salt and pepper Instructions Grease the bottom of the crock pot Layer ½ the tater tots on the bottom of the pot Sprinkle ½ of the bacon pieces on top of the tater tots Combine the two cheeses, and sprinkle ⅓ of it over the bacon and tots Top cheese with the chicken breasts Sprinkle chicken with salt and pepper to taste Top chicken with another ⅓ of cheese Sprinkle with other ½ of the bacon pieces Add remainder of the tater tots Top with final ⅓ of the cheese Pour milk over the top Set crock pot to high and cook 3-5 hours