Hi, I'm Jenna. Located in Fargo, ND where it's freezing all the time. This blog started out as Weight Watcher Recipes site, and grew into a more wide variety of food. I still post those types of recipes every now and then so if you're into Weight Watchers check back often!

Hashbrown and Egg Casserole

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Hashbrown and Egg casserole is what to make the day after Easter using leftover ham. It was easy to make and delicious. First layer the frozen hash browns on the bottom of an 8X8 baking dish. In a bowl combine the eggs, milk, and spices. Then the cooked meat. Toss the egg mixture over the hash browns and layer with cheese. Make sure to cover the casserole with foil so that the eggs and cheese don’t turn real brow when you’re cooking.

You can put whatever breakfast meat you like in this: bacon, sausage, or ham. Why not all three?  It was tasty the way it was but I wish would have read a review first on the website where I got this recipe from. The person suggested to cook the hash browns uncovered first with a little bit of melted butter on top for about 30 minutes if you like your hash browns crispy. I really like my hash browns crispy. Next time I’m going to give that method a try. This almost reminded me of cheesy potato casserole but with eggs and ham in it instead.

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Recipe from allrecipes.com

1 (2 pound) package frozen hash brown potatoes, thawed

1 pound pork sausage

1 small onion, diced

5 eggs

1/2 cup milk

1/2 teaspoon onion powder

1/8 teaspoon garlic powder

salt and ground black pepper to taste

12 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.

Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

 

Strawberry Pretzel Salad

 

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Happy Easter! Here is another great recipe to take to an Easter get together.

Re-posting this recipe! Going through some of my old recipes and taking new pictures for them. For some reason when I transferred my domain over some of my images from 2011 got lost in the transfer.

This looks like an easy recipe to make but with the jello being poured on top of the cream cheese mixture all the jello kind of just seeps to the cream cheese. It still looks nice though. No matter what happens to this recipe, I don’t think you can mess it up, and it will still taste good. If you want to lighten up this recipe use 1/3 less fat cream cheese,  light or no fat cool whip and less butter than what this recipe originally calls for! Your family will love it!

 

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Strawberry Pretzel Salad

Adapted from Paula Deen (via “Paula’s Home Cooking,” Food Network)

Crust:

  • 2 cups crushed pretzels (You want small pieces, but don’t pulverize them in a food processor.)
  • 3/4 cup melted butter
  • 3 tablespoons sugar

Filling:

  • 1 (8-ounce) package cream cheese
  • 3/4 cup sugar
  • 1 (8-ounce) container whipped topping

Topping:

  • 2 (3-ounce) packages strawberry gelatin dessert mix (you can use sugar free if you’d like)
  • 2 cups boiling water
  • 2 (10-ounce) packages frozen strawberries
  • 1 (8-ounce) can crushed pineapple
  • Whipped topping or whipped cream, to garnish

1. Preheat oven to 400 degrees F.

2. For the Crust: Grab a medium bowl, add the pretzels, butter and 3 tablespoons of sugar, and mix them together. Press this mixture into a 9 by 13-inch pan. Bake for 7 minutes. Set aside to cool.

3. For the Filling: In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate for at least 2 hours, until well chilled.

4. For the Topping: In a small bowl, dissolve the gelatin in boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time.

5. Serve slices with a dollop of whipped topping.

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I saw this posted at Ezra Pound Cake and thought it was weird that it had the word Salad in the title. It looked more like a dessert recipe to me. Whatever… that’s Paula Dean for you! I posted it on my facebook page and lot’s of people said that it brought back memories, of how their mom always used to make that salad. How come my mom never made me this salad?? Boooo hooo!!! :(

This recipe would be great to take to a pot luck for work, a baby shower, bridal shower, and heck even a family reunion! This was so yummy. Ben thought it could have used more pretzels in the crust and I agreed. Whenever I make this again, I’ll probably add 3 cups of pretzels. I did use light cool whip, light cream cheese, and half the amount of butter that the recipe called for.

Strawberry Pretzel Salad

Peeps Cake

Peeps Cake

Happy Easter everyone! We all know the best part about Easter is the candy right? Just kidding!

There was a cake at my grocery store that inspired me to make this. The cake was a two layer cake with marshmallow peeps around it and M&M’s on top. They wanted 20.00 for the cake too, and my only thought was that is way too expensive! I made this cake for under 10.00 using boxed cake mix. Had all the ingredients at home to make the cake, and just had to go out and buy some peep marshallows which were 1.29 a box, and a bag of pastel colored M&M’s for the top. Oh yah, and the frosting I had to buy too. Hope you like it!

Make sure the cake is completely cooled when you frost it. The super moist cakes are kind of hard to frost too begin with since they’re so delicate and moist. Be careful as you can see what happened below when I tried to frost mine. :)

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I actually have to admit something to everyone. The cake had a little accident. One of the sides ended up collapsing so I just took some photos around that part. You see?

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Ingredients:

1 box of Yellow Cake Mix

1 container of frosting (white)

2 boxes of different colored peeps

1 bag of pastel colored M&M’s

Directions:

Make cake according to package. 2 tiered. Once the cake is cooled frost the two layers. Arrange the peeps every other color around the cake. Top the cake with M&M’s and enjoy!

Baked French Toast

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This is one of the best baked French toast recipes I’ve ever made according to Ben and I even used Soy Milk to replace all the diary in it. I’m not sure if that is the reason why it tasted so good? I couldn’t even tell a difference in the milk. The French Toast has a cinnamon sugar struesel  topping on it and I topped that off with some fresh black berries. Mmmmm I’m going to be using this recipe as my go to recipe for French toast. I haven’t made French toast on a skillet in a long time, I actually prefer it baked it in the oven now with a good bread.

I’ve been trying to figure out how people take those pictures of syrup being poured onto french toast without a hand being in picture. No pictures like that tonight, but next time I’ll have to get my tripod out and maybe have another person pour the syrup while I take the pic.

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I can’t wait to sleep in tomorrow! It has been a long week and that lunar eclipse through my whole sleeping pattern off. Going to spend the day watching Despicable Me and sleeping.

Recipe from Ree Drummond

Ingredients

French Toast:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2 cups whole milk
1/2 cup whipping (heavy) cream
1/2 cup granulated sugar
1/2 cup brown sugar
2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
Freshly grated nutmeg
1 stick cold butter, cut into pieces, plus more for serving
Warm pancake syrup, for serving
1 cup fresh blueberries, for serving

Directions

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.