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Crescent Casserole

I made this up Saturday. I had some crescents still laying around from the week and need to use them up.  What baked up golden was a family hit.

8 x 8 glass baking dish
three large crescents from the bakery
1 package organic cream cheese
4 ounces of 5 cheese Italian blend shredded
5 eggs from chickens with out hormones
3/4 cup of milk organic
5 dashes hot sauce
1/2 tsp basil
salt to taste
1/4 tsp nutmeg

Tear crescents into pieces and spread around baking dish
Soften cream cheese. I pop it in the microwave for 30 seconds.  Mix all the ingredients together with the cream cheese until thoroughly integrated. Pour mixture over torn crescents.  Use a fork and push the crescents  into the mixture so the soak up the liquids.  Cover baking dish with foil.  Bake in a pre heated oven at 325 for 1 hour, during the last 10 minutes remove foil so the top can turn golden.
Cut into serving size squares and serve with fresh fruit.  This is a great way to start your day.  You can even make ahead of time and reheat for a quick school morning breakfast.

  • Green  Shellfish
  • Yellow Nuts
  • Blue  Soy
  • Orange Fish


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 Makes 8 serving
41.2g carbs   4.7g protein

4 lbs Yukon gold potatoes  2 tbsp extra virgin olive oil 1/2 large sweet onion 2 tbsp Worcestershire sauce  1tsp garlic granulated garlic  Salt to taste 
 Place olive oil in skillet, heat until it sizzles when you drip a bit of water.  Cube potatoes and place in skillet.   Slice onion into slivers place in skittle and cover with a lid.  Stir every few minutes until potatoes are tender. About 15 minutes. Keep an eye and adjust your heat to keep things from burning. Add one tbsp of Worcestershire…