Overnight Breakfast Casserole

2 C. croutons
2 C. shredded cheese + some to sprinkle on top
2 lbs. link sausage cooked and diced OR
1 lb. precooked sausage links, diced (I use the turkey sausage from Costco)
8 eggs scrambled
2 1/2 C. milk + 1/3 C. milk
3/4 t. dry mustard
1 can cream of mushroom soup

Layer croutons, sausage, and cheese in 9x13 pan. Mix 2 1/2 C. milk, eggs and dry mustard then pour on top of crouton mixture. Cover and refrigerate overnight.

Before baking, mix soup and 1/3 C. milk until combined and spread evenly on top of casserole. Sprinkle with cheese.

Bake one hour uncovered at 300 degrees.

Apple Crisp

1/2 c flour

1/2 c quick oatmeal

1/2 c brown sugar

1/8 tsp soda

1/8 tsp baking powder

1/8 tsp salt

1/4 cup soft butter

4 cups sliced apples

1/3 c sugar

1/2 tsp cinnamon

2 Tbsp butter

Mix and blend first 7 ingredients and set aside. Mix together apples, etc. Sprinkle oatmeal mixture over apple mixture in 9X9 inch square baking dish. Bake at 350 for 45 minutes. Serve with whipped cream or ice cream.

Chocolate Zuchinni Cake...easy version

Chocolate Zucchini Cake

2 eggs
1 ¾ c. sugar
1 t. vanilla
½ c. milk
½ c. oil
½ c. applesauce
2 ½ c. flour
1/4 c. cocoa
1 t. soda
½ t. cinnamon
½ t. baking powder
½ t. salt
2 c. grated zucchini (It usually takes about 1 large zucchini. I wash it, cut it and grate it in my food processor with the skin on. I also drain off most of the water from the zucchini once it’s grated.)
Mix the eggs and sugar together until smooth. Add all wet ingredients then add all dry ingredients. Then add the grated zucchini and mix well.
Pour mixture into greased baking dish.
Sprinkle these next three ingredients on top before you bake the cake. 
1 c. milk chocolate chips
½ c. brown sugar
½ c. nuts (if desired)
Bake at 325 degrees for 40 minutes (may take a little longer, depending on your oven).

Chocolate Zucchini Bread

Chocolate Zucchini Bread

3 cups all-purpose flour (I used 1 c. wheat flour)
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil (I used 1/2 oil and 1/2 applesauce)
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chocolate chips (or more)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
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I have been dreaming about this recipe for a couple of weeks. I made it a few times last summer and it is delicious! I got the recipe from a friend's blog and she got the recipe here.

Cookies and Cream Cheesecakes

42 cream-filled chocolate sandwich cookies, such as Oreos, 30 left whole and 12 coarsely chopped

2 pounds cream cheese, room temperature

1 cup sugar

1 teaspoon pure vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup sour cream

Pinch of salt

1. Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each line cup.

2. With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a times, beating to combine and scraping down sides of bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tins halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours or up to overnight. Remove from tins just before serving.

Makes 30 Martha Steward recipe

Fluffy Vanilla Frosting

1 1/2 cups (3 sticks) unsalted butter room temperature

1 pound (4 cups) confectioners' sugar, sifted

1/2 teaspoon pure vanilla extract

1. With an electric mixer, beat butter on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add the confectioners' sugar 1/2 cup at a time, beating well after each addition and scraping down sides of the bowl as needed; after every two additions, raise speed to high and beat 10 seconds to aerate frosting, then return to medium. This process should take about 5 minutes. Frosting will be very pale and fluffy.

3. Add vanilla and beat until frosting is smooth. If not using immediately frosting can be refrigerate up to 10 days in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again, about 5 minutes.

Makes about 4 cups. Great on children's cakes, can be tinted with food color. Add a drop at a time and stir with a flexible spatula until well combined before adding more. Martha Steward Recipe.

Dark Chocolate Frosting

1/4 cup plus 2 TBL unsweetened Dutch-process cocoa powder

1/4 cug plus 2 TBL boiling water

1 1/2 cups (3 sticks) unsalted butter, room temperature

1/2 c confectioners' sugar, sifted

Pinch of salt

1 lb best-quality semi sweet chocolate melted and cooled

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, convections' sugar and salt until pale and fluffy. Reduce speed to low. Add meted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using bring to room temperature, and beat on low speed until smooth again.

Great consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Makes about 5 cups. Recipe from Martha Stewart.