55 minute layer Recipes

brisket, trimmed but left with a layer of fat about 1/4- inch thick, house seasoning , recipe follows, chili powder, brown sugar, onion powder, dried oregano, cayenne pepper, hickory wood chips , soaked in water for 30 minutes

baked red potatoes, chilled, peeled and grated into hash browns (you can use 3 cups thawed frozen hash browns, but i really prefer to make my own and it s really so easy), melted butter, salt , garlic and pepper to taste, mix ingredients together ; press the mixture into the bottom and up the sides of 6 heavily buttered deep custard cups (i used my non-stick popover tins). i feel that the butter helped release my hash brown cups better than cooking spray would have, but you can try the spray if you prefer. i also think the butter helped brown the hash browns as they baked. don tsp press the hash browns too thin, or you ll have trouble releasing the finished product., bake at 400 degrees for 15 minutes or until the hash browns begin to brown., meat mixture, sausage links (i used 4 precooked patties, diced), onion, diced, red pepper, seeded and diced, grated cheese of your choice (i used a mexican cheese blend), any other filling choices you may want , but remember you have limited space in the hash brown cups, fry the sausage , onion and red pepper in about a tbsp of butter until cooked through., layer the meat mixture in the bottom of the partially cooked hash brown cups., sprinkle the cheese over the meat mixture. top with egg filling., egg filling, eggs, half and half or heavy whipping cream, salt and pepper to taste, a pinch of cayenne for some heat, optional, grated cheese of your choice (i used a mexican cheese blend), chopped fresh chives or green onion, for topping at serving, whisk together the egg mixture (except the additional cheese) and pour over the meat and cheese layer in each hash brown cup - don tsp overfill, as this filling will puff up while baking and you don tsp want it to overrun the sides of the baking dishes. top with more grated cheese.

chocolate pirouette-crusted cake, thaw : 2 hours, prep : 10 minutes, pepperidge farm chocolate fudge 3 layer cake, canister (14.1 oz.) pepperidge farm chocolate hazelnut creme-filled pirouettes (about 18)

very easy n delicious burrito bake, bisquick, water, refried beans, ground beef, cooked & drained well, onion chopped and cooked with beef (optional), salsa, cheese (your choice type ), avocado, sliced, salsa, sour cream, grease pie plate ; mix bisquick and water., spread in bake dish ., layer beans and ground beef. (optional onion), cheese over this ., salsa over all, bake 30 minutes ., serve with sour cream , avocados and salsa.

torn romaine lettuce, black beans, rinsed, drained, frozen corn, thawed, salsa, mexican style shredded monterey jack and cheddar cheese blend, ranch dressing, tortilla chips, broken

cake, vegetable shortening for greasing the pans, flour for dusting the pans, food cake mix with pudding, sour cream, water, vegetable oil, eggs, pure vanilla extract, chocolate sour cream frosting, makes 3 cups, enough to frost a 2- or 3-layer cake or 30 cupcakes, preparation time : 10 minutes, easy, recipe ingredients, butter, cut into 8 pieces, unsweetened cocoa powder, sugar , sifted, sour cream, pure vanilla extract

brisket, trimmed but left with a layer of fat about 1/4-inch thick, house seasoning , recipe follows, chili powder, dark brown sugar, onion powder, dried oregano, cayenne pepper, hickory wood chips , soaked in water for 30 minutes

torn romaine lettuce, black beans, rinsed and drained, whole kernel corn, drained, taco bell home originals thick n chunky salsa, kraft monterey jack cheese, kraft ranch dressing, broken tortilla chips

eggs, heavy cream, sugar, self-rising flour, vanilla , or 1 tsp almond, or 1 tsp lemon, make a layer cake , this cake may be halved and cooked in 2 cake pans, cooking time will not be as long, only about 25 minutes

milk (cold ), chocolate instant pudding (2-3.4 oz. packages), graham cracker pie crust

ready crust 2 extra servings graham cracker pie crust, cold milk, chocolate flavor instant pudding and pie filling mix, frozen non-dairy topping, thawed, divided

graham cracker pie crust, cold milk, chocolate instant pudding and pie filling, tub cool whip

cornbread broken into 1-inch pieces (include crumbs), spread in even layer on 2 baking sheets, and dried in 250-degree oven 50 to 60 minutes, chicken stock or canned low-sodium chicken broth, half-and-half, eggs , beaten lightly, unsalted butter (1 stick), plus extra for baking dish, red bell peppers , cut into 1/4-inch pieces, onions , chopped fine (about 3 cups), rib celery , chopped fine (about 1 1/2 cups), chipotle chiles en adobo , chopped (about 4 tbsp), minced fresh thyme leaves, fresh sage leaves , minced, garlic , minced, andouille sausage , cut into 1/2-inch pieces, kosher salt, ground black pepper