Tag Archives: eggs

Ground Turkey Pockets

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Submitted by jennifer_ann7
Serves 8
Exact nutrition facts unknown

Ingredients

1 can (10¾ oz.) condensed Cream of Chicken soup 2 tubes (17.3 oz.) refrigerated southern style biscuits
1 tbsp flour ½ tsp salt
¼ tsp pepper ½ c. sliced carrots
½ c. canned corn ½ c. shredded mozzarella cheese
1 egg, lightly beaten 1½ lb ground turkey

Directions

  1. In a nonstick saucepan, over medium heat, brown turkey & drain. Combine soup, beaten egg, flour, salt, & pepper. Add mixture to turkey.
  2. Cook, stirring occasionally, for 5 minutes. Add carrots & corn. Cook for 2 more minutes. Remove from heat & stir in cheese.
  3. On a floured surface, pat 8 of the biscuits into circles. Top each biscuit with 2/3 c. of turkey mixture. Pat remaining biscuits into 5″ circles & place on top of turkey. Seal edges with water.
  4. Press edges together with a fork dipped in flour. Place on an un-greased baking sheet. Bake at 375°F for 12-14 minutes or until golden brown.

Pecan Pie Bars

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Pecan Pie Bar by Larry on FlickrSubmitted by Carli

Main Ingredients

6 c. flour 1½ c. sugar
1 tsp salt 2 c. cold butter

Filling Ingredients

8 eggs 3 c. sugar
3 c. corn syrup ½ c. melted butter
3 tsp vanilla extract 5 c. chopped pecans

Directions

  1. In a large bowl, combine flour, sugar, & salt. Cut in butter until crumbly. 
  2. Press onto bottom & up the sides of two greased 15x10x1 baking pans. 
  3. Bake at 350°F for 18-22 minutes or until edges are browning & bottom is set.
  4. Combine eggs, sugar, corn syrup, butter & vanilla in a large bowl; mix well. Stir in pecans. 
  5. Pour over crust & bake for 25-30 minutes, or until edges are firm & center is almost set. 
  6. Cool on wire racks & cut into bars. Refrigerate until serving.

Best Ever Brownies

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Submitted by Carli

Ingredients

1 egg 1 c. light brown sugar
¾ c. Hershey’s syrup 1½ c. flour
¼ tsp baking soda Dash of Salt
1 stick melted butter ¾ c. chopped pecans, optional

Directions

  1. Heat oven to 350°F, grease a 9″ square baking pan. 
  2. Beat egg, add brown sugar & syrup, beating until well blended. 
  3. Stir together flour, baking soda, & salt; add to egg mixture, beating until blended. 
  4. Fold in butter & nuts. 
  5. Bake 30-40 minutes.

Pumpkin Pie Pudding

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Submitted by Trish
Servings 6-8

Ingredients

15 oz. Solid-Pack Pumpkin 12 oz. evaporated milk
¾ c. sugar ½ c. biscuit/baking mix
2 eggs, beaten 2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice 2 tsp vanilla extract
whipped cream

Directions

  1. In a large bowl, combine all ingredients except whipped topping. 
  2. Transfer to a slow cooker coated with nonstick cooking spray. 
  3. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. 
  4. Serve in bowls with whipped topping, if desired.

Cappuccino Pikelets (Pancakes) with Kahlua Cream

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Submitted by Ruth

Ingredients

1 tbsp instant coffee powder ¼ ground cinnamon
2 c. self-raising flour ¼ c. soft brown sugar
2 eggs 1 c. milk

Directions

  1. Combine the coffee powder & cinnamon in a heatproof bowl & add ¼ c. boiling water. Stir to dissolve & set aside to cool.
  2. Sift the flour into a bowl & stir in the sugar, making a well in the center. Whisk the eggs, milk, & cooled coffee in a jug & gradually pour into the well, whisking until just smooth.
  3. Heat frying pan over medium heat & brush lightly with melted butter. Drop heated tablespoons of batter into the pan, allowing room for spreading.
  4. Cook the pikelets until small bubbles appear on the surface & the underside has browned. Turn over & cook the other side.
  5. Transfer to a plate & cover with a tea towel to keep warm while cooking the remaining batter. Serve with the Kahlua cream & fresh raspberries.