Bubble Up Breakfast Bake



Ingredients
  • 1 pound of reduced fat breakfast sausage
  • 1 tube of refrigerated biscuits
  • 2 cups shredded cheddar cheese
  • 1 small can of diced green chills
  • 6 eggs
  • Salt and pepper to season
  • 1/4 cup milk

Instructions
  1. Start by preheating the oven to 350 degrees.
  2. Add the sausage to a medium skillet on medium high heat. Cook until no longer pink in the middle.
  3. While cooking the sausage, cut each biscuit into 8 pieces and place in the bottom of a 9x13 baking dish sprayed with cooking spray. Add the sausage to the pan, on top of the uncooked biscuits. Sprinkle cheese on top of that, along with the green chillis.
  4. In a separate bowl, whisk together the egg, salt and pepper and milk. Pour the egg mixture over everything in the baking dish.
  5. Place in the oven for 30 minutes or until a knife comes out clean in the middle of the dish. Be careful, the cheese might make it seem like it's uncooked egg but it's just cheesy goodness.
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Backyard furniture ideas


Canopy bed transforms into benches and coffee table!


Outdoor seating and fire pit

 


I love this chair, couldn't you see it under a covered porch, a good book and it would be heaven! 



Love the purple hangin lanterns...modern Moroccan



Cool picnic table 








Christmas

Breathtaking View


Gorgeous.

 
 
Ice Blue 




Lake Louise, Canada
 
 
Night fog 



Blyde River Canyon ~South Africa
 
 

Apple Spice Cookie Pies



Ingredients
  • 1cup canned apple pie filling, chopped
  • 1/4teaspoon apple pie spice
  • 1roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  • 1/3cup all-purpose flour
  • 1/2teaspoon cinnamon-sugar
Instructions:
  1. Heat oven to 350°F. In small bowl, stir apple pie filling and apple pie spice until well blended.
  2. In large bowl, break up cookie dough. Stir or knead in flour until well blended. Sprinkle work surface with additional flour; coat all sides of dough with flour. With rolling pin, roll dough to 1/8-inch thickness, adding flour as needed to prevent sticking. With floured 3-inch round cutter, cut out 16 dough rounds, rerolling scraps as needed. Spoon about 1 tablespoon apple filling onto center of 8 dough rounds; top with remaining 8 dough rounds. Press edges with fork to seal. Place 2 inches apart on ungreased cookie sheets. Sprinkle with cinnamon-sugar.
  3. Bake 15 to 17 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes.
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Chicken Enchiladas with Green Chili Sour Cream Sauce



Ingredients
  • 10 soft taco shells
  • 2 cups cooked, shredded chicken - I used 2 chicken breasts
  • 2 cups shredded Monterey Jack cheese or Mexican Blend – divided use
  • salt and pepper
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 8 oz. cream cheese – divided use
  • 1/2 cup sour cream
  • 1 (4 oz.) can diced green chillies
Instructions

  1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.
  2. Mix chicken, 3 oz. cream cheese, 1 cup cheese, salt and pepper. Roll up chicken mixture in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Add cream cheese and stir until melted. Remove from heat. Stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese.
  4. Bake 25 minutes or until hot and bubbly. Place under a high broiler for 3 - 4 minutes to brown the cheese.
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Been around the WORLD


Bow Bridge in Central Park Manhattan, New York City


The Call of the Wild, Swiftcurrent Lake in Glacier National Park, USA 

Port Alberni, British Columbia


Snowy Central Park ~ New York


Krakow, Poland


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