Works For Me Wednesday - Recipes

Today I am participating for the first time in WFMW (Works For Me Wednesday) hosted by Rocks in my dryer.

Today's theme is 5 ingredients or less. If you would like to participate or see all recipes go to Rocks In My Dryer at http://rocksinmydryer.typepad.com/shannon/2008/07/works-for-me-th.html

Here are some of my favorite recipes:

BREAKFAST CASSEROLE

1 can crescent rolls

1 pound of cooked sausage (cooled and drained from grease)

1 to 2 cups Colby/Monterrey jack grated cheese

5 eggs, beaten

1 can cream of celery soup

Line a 9 x 13 foil pan with crescent rolls, sealing perforations. Cover with sausage and then the cheese. Mix eggs with soup and pour over casserole. Cover and chill overnight in fridge. Bake uncovered at 350 for 50 minutes to an hour.

Note: sausage can be substituted for ham or bacon.

EASY CHOCOLATE ÉCLAIR

2 small boxes French Vanilla Pudding
3 1/2 cups milk
1 (8 oz) cool whip
2 to 3 packages of Graham Crackers (whole not crushed)
I (16oz) container milk chocolate Duncan Hines frosting

Blend together pudding and milk. Once thickened, fold in cool whip. In a 9x13 dish, cover the bottom with graham crackers. Cover this with half the pudding mixture. Then cover that layer with graham crackers, then pudding and end with graham crackers. Take the top and foil off of icing. Microwave about 30 seconds to a minute. I would stir after 30 seconds and then try another 30 seconds. You want this to be thin enough to pour over entire dessert. Refrigerate overnight.

ORANGE-PINEAPPLE PUNCH

46 oz Dole pineapple juice
6 oz frozen minute maid orange juice concentrate
2 to 3 liters of gingerale
1 empty bill miller gallon bucket

In a gallon bill miller bucket pour pineapple juice and orange juice concentrate and mix together. Add 1 liter of gingerale slowly (try not to let bubble too much). Stir gently. Freeze overnight.

Pour frozen block in punch bowl 2 hrs before you are ready to serve and pour the other liter of gingerale over the frozen block.

Give a stir before you serve!
*If you want you can add a 3rd liter of gingerale to make it go further.

CARMEL APPLE DIP

8 oz cream cheese, softened
¾ cup brown sugar
¼ cup sugar
1 tsp vanilla

Mix all above together until well blended using a hand mixer. Serve in bowl with apple wedges.

ORANGE BREAKFAST RING
*Sorry I didn't realize until after I posted that this has more than 5 ingredients*

1 cup sugar
½ cup powdered sugar
¼ cup melted butter
1 (10 count tin) canned buttermilk biscuits
3 oz cream cheese, softened to room temp
1 tbs bottled orange peel
1 tbs orange juice concentrate

In small bowl, combine sugar and orange peel. Open and separate biscuits, dip in butter, then coat each biscuit in the sugar mixture. In a greased 9 inch pie plate, lay the coated biscuits in a ring, slightly overlapping the edges. Bake at 350 for 30 minutes or until golden brown.

In a small bowl, combine the cream cheese, powdered sugar and orange juice to make the icing. Spread the icing over hot biscuits and serve.