Impossibly Easy Breakfast Bake (Crowd Size)

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2 packages (12 oz each) bulk pork sausage
1
medium bell pepper, chopped (1 cup)
1
medium onion, chopped (1/2 cup)
3
cups frozen hash brown potatoes
2
cups shredded Cheddar cheese (8 oz)
1
cup Original Bisquick™ mix
2
cups milk
1/4
teaspoon pepper
4
eggs

Directions

Directions

  • Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
  • Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.
  • Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

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Chocolate Crinkle Cookies

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Chewy chocolate cookies rolled in powdered confectioner’s sugar, made low in carbs to help keep the excess pounds away.

2 hrPrep and Rest time (if applicable)

10 min  Cook Time

2 hr, 10  Total Time

 

Ingredients

    • 4 ounces unsweetened chocolate
    • 4 ounces (1/2 cup) organic vegetable shortening (or butter)
    • 3 eggs, lightly beaten
    • 15 ounces (2 cups) Erythritol, Rapadura, or granulated sugar
    • 2 teaspoons baking powder
    • 2 teaspoons vanilla bean paste or vanilla extract
    • 1/4 teaspoon salt
    • 8.4 ounces (2 cups) low carb baking mix or all-purpose flour
    • 1/2 cup Swerve confectioner’s sugar or regular confectioner’s sugar

Instructions

Add chocolate and shortening to a small saucepan over medium low heat. Stir until contents have melted completely and mixture is smooth. Remove from heat and allow to cool for 15 minutes.

Add eggs, sugar, baking powder, vanilla, and salt to a large mixing bowl. Use a whisk to incorporate the cooled chocolate mixture, then use a mixing spatula or spoon to gently fold in the flour. Be careful not to over mix. Cover bowl with plastic wrap and chill for at least 2 hours before proceeding. (The longer you allow it to chill, the less the cookies will spread.)

When ready to bake, heat oven to 375 F.

Line two rimmed baking sheets with parchment paper or silicone baking mats.

Shape dough into balls approximately 1.5 Tablespoons (0.8 ounces) in size. Roll each ball in confectioner’s sugar to coat completely, then space 2 inches apart on prepared baking sheets.

Bake cookies for 9-10 minutes, or until edges are just set. Remove pans from oven and allow cookies to cool on pan for 5 minutes before transferring to wire racks to cool completely.

Makes approximately 4 dozen cookies.

Cuisine: Cookies | Recipe Type: Snack

Important Notes!

Recipe adapted from The Better Homes and Gardens NEW Cookbook (16th ed.), by Meredith Corporation; published by Houghton Mifflin Harcourt

Annie’s Fruit Salsa and Cinnamon Chips

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Recipe By:Ann Page
“Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!”

Ingredients

  • 2 kiwis, peeled and diced
  • 2 Golden Delicious apples – peeled, cored and diced
  • 8 ounces raspberries
  • 1 pound strawberries
  • 2 tablespoons white sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves, any flavor
  • 10 (10 inch) flour tortillas
  • butter flavored cooking spray
  • 2 tablespoons cinnamon sugar

Directions

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.