Famous Clayton Recipes

Egg/Sausage Casserole

GREAT EGG/SAUSAGE CASSEROLE!

4 Slices white bread
1 lb cooked Jimmy Dean Sausage (I use Hot sausage although it is not that hot)
6 eggs
2 cups milk
salt/pepper
1 cup grated cheese

I add jalapenos or ground up Chile Japones (from Walmart) to the sausage mix.

Break up bread and place in 9x12 pyrex disk
Top with cooked Jimmy Dean Sausage 
Beat eggs, milk, and salt/pepper
Pour over bread and sausage
Top with grated cheese (I probably use 3 cups of cheese!)
LET SET overnite

Bake 35 minutes at 350 degrees. 

Champagne Salad (Strawberry Frozen Salad)

Champagne Salad   (Strawberry Frozen Salad)
By Marlene Taul

 

8 oz. cream cheese

¾ cup sugar

20 oz. can crushed pineapple, drained

2 ripe bananas, diced

½ cup chopped pecans (opt.)

16 oz. pkg. frozen strawberries

12 ozs. (lge.) Cool Whip

 

Mix cream cheese and sugar, add drained pineapple,

diced bananas, pecans,  & partially thawed strawberries.

Fold in Cool Whip.  Freeze in 9x13 pyrex.  Remove

a few minutes before serving.

Smoking ABT's (aka Atomic Buffalo Turds)

I smoked 20 jalalpeno ABT's this weekend with a mixture of hamburger meat in part of them and crab meat in the other half.   Check out the video:

How about this supper???

Check out this video of our supper tonight.....

Double Delight Penaut Butter Cookies

This recipie just won the $1Million Pillsbury Cookoff that was held in Dallas!  This is not a favorite Clayton recipie...yet!

Makes 24 cookies
Hands-on Time:  30 minutes     Total Time:  45 minutes

1/4 cup Fisher Dry Roasted Peanuts, finely chopped
1/4 cup Domino or C&H Granulated sugar
1/2 t ground cinnamon
1/2 t Jif Creamy Peanut Butter
1/2 c  Domino or C&H Confectioners Powdered sugar
1 (16.5 oz) roll Pillsbury Create 'n Banke refrigerated peantu butter cookie dough, well chilled

Heat oven to 375.  In small bowl mix chopped peanuts, granulated sugard and sinnamon and set a side.

In another small bowl, stir peanut butter and powdered sugar until completely blended.  Shape mixure into 24 1" balls.

Cut roll of cookie dough into 12 slices.  Cut each slice in half crosswise to make 24 pieces; flatten slightly.  Shape 1 cookie dough piece around 1 peanut butter ball, covering completely.  Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture;  gently pat mixture completely onto balls.  On ungreased large cookie sheets, place balls 2 inches apart.  Spray bottom of drinking glass with Crisco Original No-Stick Cooking Spray;  press into remaining peanut mixture.  FLatten each ball to 1/4" thickness with bottom of glass.  Sprinkle any remaining peanut mixture evenly on tops of cookies;  genlty press into dough.  Bake 7 to 12 minutes until edges are golden brown.  Cool 1 minute;  remove from cookie sheets to cooling rack.  Store rightly covered.

Per cookie:  150 calories (PERCENT OF CALORIES FROM FAT, 47), 3 grams protein, 17 grams carbohydrates, no fiber, 7 grams fat (1.5 gram saturated, .5gram trans).  no cholesterol, 125 milligrams sodium.

Sour Cream Enchiladas

2 Chicken breasts boiled in Lawry seasoning salt til done
1 small container sour cream
1 can Rotel
2 large cans Cream of Chicken soup

Mix above ingredients together and place a small amount in bottom of pan lined with corn tortillas. Layer mixture with cheddar cheese, alternating. Sprinkle top layer with cheddar cheese and a dusting of paprika for color.

Cover and bake about 30 minutes for 350 degrees.
From the Paper Plate

Chocolate Chip Cheese Ball

1 pag 8 oz Cream Cheese (softened)
1 small jar marshmallow cream
1 small pkg INSTANT White Chocolate Pudding
MINI Chocolate Chips

Mix firt htree ingredient together.  Chill.  Then rll inot a ball and cover with mini chocolate chips.  Serve with Graham Cracker Sticks.

This is not a Clayton original recipie but was first made by our good friend, Carolyn Walton.  I think she said she found the recipe in a Parkside cookbook.  A great dessert type appetizer!  THIS IS GOOD!

Hot Chicken Salad

6 chicken breasts (2 cups cooked and diced)
2 cups celery (chopped/diced)
1/2 tsp salt
1/2 cup mayonnaise
1 can cream of chicken soup
1/2 cup (1 pkg) slivered almonds
1 Tblsp grated onion
dash of onion salt
1 can water chestnuts (chopped)

Mix all ingredients; put into casserole dish.  Cover with 1/2 cup grated cheddar cheese and 1 cup crushed potato chips.  Bake 10 min at 450 degrees or until bubbly throughout.

Serves 10

Snow Cocoa

This was the hit of the Sherman Daybreak Toastmaster Christmas party tonight!  Carolyn Walton found this recipe on the internet and made it.  This is a after dinner drink....or I guess if we had found it earlier would have qualified as a appetizer!!!!!!!  WOW!

2 cup whipping cream
6 cup milk
1 tsp vanilla extract
12 oz pkg white chocolate chips

Combine all ingredients in a slow cooker.  Cover and cook on a low setting for 2 to 2 1/2 hours or until chocolate is melted and mixture is hot.  Stir well to combine before serving.  Serve warm in beverage cup.  Makes 10 servings!

THANKS to Jeff and Carolyn Walton for opening up their home tonight for our first annual SDTM Christmas Party!!!!!  If I had a cup of Snow Cocoa I would offer a toast!

Company Potatoes

Serves 12 or more and freezes well.  Make in advance, freeze and pull out for those big events!

1 bag of FROZEN SHREADED Hash browns (1lb 10oz bag at Walmart)
1 stick of margerine or butter
3 cups grated sharp Cheddar cheese
3 cups (=1.5 pound carton) sour cream
1/2 cup chopped green onions
Salt, pepper, garlic powder to taste

Melt the butter in the microwave adding the cheese at the end to slightly melt the cheese.  Blend in sour cream, onions, and flavorings.  Mix into thawed hash browns...mixing well.  Bake 45 min at 350 degrees.  This will make enough to serve 12, so if you are doing a dinner party of 6 to 8 divide blanance into servings for two and freeze.