Sausage & Egg Breakfast Pizza

“I made up this recipe after trying something similar at a restaurant. My husband thinks my version is better, and he often requests it for a filling breakfast or supper.” Julie Tucker - Columbus, Nebraska

Ingredients

• 2 packages (8 ounces each) refrigerated crescent rolls
• 1 pound bulk pork sausage
• 1/3 cup chopped onion
• 1 small green pepper, chopped
• 1 envelope country gravy mix
• 6 large eggs
• 2 tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1-1/4 cups sliced fresh mushrooms
• 2 cups shredded cheddar cheese
• 1 cup shredded pepper Jack cheese

Directions

• Separate crescent dough into 16 triangles and place on a greased 14-in. round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake at 375° for 11-13 minutes or until golden brown.
• Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until sausage is no longer pink; drain. Prepare gravy according to package directions. Stir into sausage mixture; set aside.
• In a small bowl, whisk the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. Spread gravy mixture over crust. Top with eggs, mushrooms and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.

Reviews

Average Rating:

• This is an awesome idea! I hate breakfast pizzas with a liquid cheese base, so this was exactly what I was looking for. I did make a few modifications that were personal preference but equally delicious.I sauteed onions, green pepper and bacon bits and added them to my scrambled eggs (all in one pan) and put all that on top of the gravy. I did not use the recommended amount of cheese because I’m not a huge cheese person. Great recipe.

• Fixed this for a group at our retreat center and they all wanted the recipe. So good! I subbed diced ham and turkey for the sausage to bring down the fat and sodium. Also sautéed the veggies and meat the night before, added the gravy, and just heated that up in a saucepan the next morning.

Original article and pictures take http://www.tasteofhome.com/recipes/Sausage---Egg-Breakfast-Pizza?keycode=ZPIN1212 site

8 Can Taco Soup

I have to admit that when I first read the recipe for this, along with the title, I literally laughed out loud. All by myself in my kitchen. {Because I’m cool like that.} How stinking clever is this? You add 8 different cans of stuff together and you get one insanely delicious soup. That’s genius! I definitely can’t take credit for it though. My sister-in-law, Jodi, was the person who gave me this recipe and it has quickly become a favorite for both Zachary and I!

I have a different recipe for taco soup that I’ve loved making for a while now, but it is seriously nothing compared to this. And my old recipe is twice as much work too! Weird. At less than 300 calories per cup, this stuff is awesome. You wouldn’t think a cup would be very much, but I can barely finish it. It’s so good! {Be sure to check out another awesome 8 Can Taco Soup recipe from Big Red Clifford!}

Ingredients:

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (14.5 oz.) can petite diced tomatoes, drained
• 1 (15.25 oz.) can sweet corn, drained
• 1 (12.5 oz.) can white chicken breast, drained
• 1 (10.75 oz.) can cream of chicken soup
• 1 (10 oz.) can green enchilada sauce
• 1 (14 oz.) can chicken broth
• 1 packet taco seasoning

Original article and pictures take http://www.highheelsandgrills.com/2012/09/8-can-taco-soup.html site

Mango Colada Mocktail

Popular Right Now: Microwave Chocolate Chip Cookie

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Well, the summer heat is in full swing and it’s time for another great drink! I love a good virgin piña colada, but this time I was thinking outside the box so I swapped pineapples for mangoes, and threw a splash of lime in there to create this fabulous Mango Colada Mocktail!

There’s nothing better than relaxing in the shade, with my sunglasses on, and a cool drink in my hand as I watch my kids splash in the sprinklers in the yard. And with this drink, they can come up and enjoy a few sips with me. If you need more drink ideas, check out these other non-alcoholic beverages: Frozen Coconut Limeade, Caribbean Slush, and Watermelon Lemonade to name a few.

This drink is special too because it has one of my favorite ingredients in it: CREAM OF COCONUT! It comes in a can from the alcoholic mixers aisle in the store and I use it in fruit dip, cakes, and drinks! It’s seriously a summer staple in my pantry! If you haven’t used it, run to the store, NOW!

Okay, now that you are excited about this drink, here’s the recipe:

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Recipe lightly altered from HGTV

Original article and pictures take http://www.dessertnowdinnerlater.com/2014/06/mango-colada-mocktail-recipe/ site