Cowboy Casserole

 Original Recipe here

Ingredients

• 1/2 pound ground beef , (85/15)
• 1 cup corn
• 1 can cream of chicken soup
• 1 1/2 cups shredded cheddar cheese, divided
• 1/3 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon onion powder
• 12 oz bacon, cooked and crumbled
• 32 oz tater tots

1. Preheat oven to 375 degrees.

2. In a large skillet, cook beef over medium heat until browned.

3. Add the corn, cream of chicken soup, 1 cup cheese, milk, sour cream, onion powder, and bacon to the skillet and mix well.

4. In a 9x13 pan layer the beef mixture, then sprinkle the remaining 1/2 cup shredded cheese on top of the meat mixture, then finally pour tater tots over top. Bake for 40-45 minutes, uncovered.

5. Sprinkle with remaining cheese and bake another 5 minutes.

Southern Apple Crumble

 Original recipe found here

Filling:

3 cups apples, peeled, cored, and chopped
1/2 cup white sugar
1/4 cup brown sugar, packed
1-2 tsp ground cinnamon

Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix
1/2 cup butter, melted
1/2 cup pecans, chopped

-Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

-In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

-Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature

Croissant Bread Pudding w/ Pean Toffee Sauce

Original recipe found here 

Bread Pudding:

6 jumbo croissants (8 large, or 12 small)

3 cups heavy cream

6 egg yolks

3/4 cup sugar

1/8 tsp salt

Pecan Toffee Sauce:

3/4 cup brown sugar, tightly packed

1/3 cup butter

1/3 cup heavy whipping cream

1 tsp almond extract

1/2 cup toasted pecans

1. Preheat oven to 350F. 
2. For the bread pudding:
3. In a large bowl mix together the egg yolks and sugar.
4. Then whisk in the heavy cream and whisk until fully incorporated.
5. Tear croissants into pieces and place half of the croissants into a 9x13 baking dish that has been sprayed with baking spray.
6. Pour half the custard over the bread pieces in the pan.
7. Press down the bread pieces with your hands until the bread is soaked with the custard. 
8. Add the remaining croissant bread pieces, and the remaining custard mixture. 
9. Bake the bread pudding for 45-55 minutes until golden on top.
10. Cool for 10 minutes and serve warm. While it cools, make the pecan sauce.

For the pecan toffee sauce:

1. Stir brown sugar and butter in a heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
2. Add cream and almond extract and bring to a simmer.
3. Simmer for about 5 minutes and then add pecans.
4. Serve on top of bread pudding.