1 (8 oz) pkg. refrigerated crescent dinner rolls

1 (12 oz) pkg ground pork sausage cooked and drained

1 c. frozen southern-style hash browns, thawed

1/4 c. chopped onions/peppers optional

3 eggs

1/4 c. milk

1 c. shredded cheddar cheese

Heat oven to 375 degrees.  Press crescent roll dough against bottom and sides of greased 12" pizza pan, pinching seams together to form crust.  Top with sausage and hash browns.  In a small bowl, beat eggs and milk;  pour over pizza.  Sprinkle top with shredded cheese.  Bake 20-30 minutes or until golden brown.  Cut into wedges to serve.

Related Tags:  recipes, breakfast, pizza,

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Mexico....Happy Cinco de Mayo!

 Christine presents The BEST Taco Salad  posted at Morning Coffee & Afternoon Tea.

Hola!  Chicken Tortilla Soup  for your next fiesta!

Shawn shares  South of the Border S'mores  posted at  Everything and Nothing ...dangerous combination for dieters, but a must try treat!

Greece.....

 Bill presents Greek Beet Salad  posted at Akumakann Recipes.

Jamaica...

 Caribbean Jerked Chicken posted at Online Free Recipes.   All my favorite flavors in one recipe......Ya 'man!

Spain... 

Shrimp Paella is a Barcelona favorite sent in by Shawn.

Estonia...

Martin shares a recipe for Langos ,  a type of potato bread,  posted at EGO.   He graciously included a traditional cappuccino drink too.

England...

 Of course one would find Cold-Poached Salmon on the menu in Great Britain.  Thanks for the recipe details, Diabetic Recipes!

China...

Salads of Power have an Asian flair using many of my favorite flavors.  Thanks to Joel at DiseaseProof.com for sending all the variations on a theme !

World Famous Recipes adds Chicken and Broccoli Stir-Fry for your cooking pleasure.

Italy...

 Expat Chef presents The Expatriate's Kitchen: Taute Cuisine  posted at The Expatriate's Kitchen where Meatloaf Florentine is a little bit of Italy and a lot of family friendly!

Easy Italian Beef  for any crowd....when in Rome, do as the Romans.

Thailand...

Conan Stevens includes some Thai recipes in  High Protein Low Fat Recipes  posted at Tall Muscle Actors Blog.

New Zealand...

Keewee's Corner adds a New Zealand traditional dish called Kerikeri Corn Salad.

India...

Stephanie presents  Curried Chickpeas  posted at  Stop the Ride!  Interesting!

Thelly shares  Mild Chicken Tikka Masala  posted at  Chicken Recipes.   Very authentic!

Curried Rice is easy anywhere.

Chile... 

 OK....maybe chili isn't necessarily from Chile,  but I applaud Mama Squirrel for contributing Chicken Chili or In Defense of Chili Powder  posted at  Dewey's Treehouse.

Land that We Love....

GP whet my appetite with Chase the Monday Morning Blues posted at Fish Creek House - INNside Innkeeping.   I'll be there!

Chicken Breast Stuffed with Spinach Blue Cheese and Bacon posted at Free Recipes Online  is a winner because it is simple and and a quick prep.

Famous Recipes won't let us forget one of America's favorite's:  Cornmeal Crispy Chicken

And what could be more American than Apple Pie Pancakes sent in by Pancake Recipes?

And Kevin found a special place in my heart by adding  Mothers Day Fruit Salad - So Easy A Dad Can Make It!  posted at More4kids Parenting.   (Are you reading my blog, Hon?)

If you would like to submit a recipe for next week's Carnival of the Recipes, check out the CotR page, or send your link to recipe.carnival@gmail.com by 12pm CST next Saturday. If you'd like to host an upcoming Carnival, send an email to the same address with the word "host" in the subject line.

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I froze some ham from our Easter dinner for this quick and easy meal:

1½  cups chili sauce

3/4 cup packed brown sugar

1/2 cup water

3/4 tsp prepared mustard

1/2 tsp chili powder

1/8 tsp ground cloves

1½  pounds shaved/sliced fully cooked ham

6 hamburger buns, split and toasted

In a large saucepan, combine the first six ingredients.  Cook, uncovered, over low heat for 15 minutes.  Stir in ham; heat through.  Using a slotted spoon, serve on buns.

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1-2 lbs fresh green beans, trimmed

1 (14.5 oz) can diced tomatoes

2 tsp. dried oregano

2 tsp. olive oil

1/4 tsp. salt

1/4 tsp pepper

1/2 cup sliced black olives

Combine all ingredients in Dutch oven, bring to boil over medium heat.  Reduce heat and simmer, covered, until tender, about an hour.  I prepared my ingredients in an electric skillet on Easter Saturday, then just plugged it in an hour before Easter dinner.  We had 30+ for dinner, so I needed a "no fuss" dish, which allowed me to enjoy our family and friends.  The timing and tenderness were perfect.

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INGREDIENTS

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

DIRECTIONS

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Sometimes we make it vegetarian: it's even good without the chicken!

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1 lb. lean ground beef

1 c. chopped onion

1/2 medium-sized head green cabbage (~8 cups)

28 oz can crushed tomatoes or stewed tomatoes

1 T. packed light brown sugar

1 T distilled white vinegar

1/2 tsp. salt.

Brown beef and drain.  Add onions and cook over medium-high heat 5 to 6 minutes, stirring often.  Add cabbage, cover and cook another 5 to 7 minutes; stirring occasionally until the cabbage wilts.   Stir in tomatoes, sugar, vinegar and salt.  Bring to boil, reduce heat, cover and simmer for about 10 minutes or until cabbage is tender. 

Go mbeannai Dia duit
(May God Bless You)

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8 skinless boneless chicken breasts

1 large container French onion dip

1 stick butter

4 slices Swiss cheese

1/2 cup chuncky blue cheese dressing

4 slices baked ham or Canadian bacon

1 cup bread crumbs

Place half of the bread crumbs in the bottom of a baking dish.  Pour half of butter, melted, over bread crumbs.  Roll breasts in onion dip.  Place 4 breasts on the bottom of baking dish.  On each breast, layer a tablespoon of blue cheese dressing, a slice of ham and cheese.  Place remaining 4 breasts on top of ham/cheese.  Sprinkle top with remaining bread crumbs and pour remaining melted butter over all.  Bake at 350 for one hour or until golden brown.  We had this for dinner last night.....YUMMY!

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4 cubes chicken boullion

1½ pint water

1 c. diced celery

1 c. diced onion

2½ medium potatoes, cubed

2 cans cream of chicken soup

1 lb. Velveeta cheese

1 pkg. frozen, mixed vegetables

Mix chicken boullion, water, celery, and onion in pan and cook for 20 minutes, covered.  Add potatoes and frozen vegetables.  Cook 30 minutes more.  Add 2 cans of soup, undiluted, and cheese.  Stir until cheese is melted.  Thick and hardy for a cold wintery night!

Related Tags: recipes, soup, cheese

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12 slices cinnamon bread, cubed

5 eggs, beaten

1 /4 cups milk

1 cup packed brown sugar, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup slivered almonds

1/4 cup butter, melted

2 cups fresh raspberries

Place bread cubes in a greased 13" x 9" x 2" baking dish.  In a bowl, combine eggs, milk, 3/4 cups brown sugar, cinnamon and nutmeg:  pour over bread.  Cover and refrigerate for 8 hours overnight.

Remove from refrigerator 30 minutes before baking.  Sprinkle almonds over egg mixture.  Combine butter and remaining brown sugar; drizzle over top.

Bake, uncovered, at 400 degrees for 25 minutes.  Sprinkle with raspberries.  Bake 10 minutes longer or until a knife inserted in the center comes out clean.   (optional but personally recommended):  Drizzle raspberry syrup over the top for a finishing touch! 

Related Tags: recipes, breakfast, raspberry

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1 chocolate cake, baked in 9x13-inch pan

7 oz.  jar marshmallow creme

14 oz.  pkg shredded coconut

4 oz.  pkg sliced or slivered almonds

1½ c.  sugar

1  stick butter

½ c.  milk

1½ c. chocolate chips

Remove cake from oven.  Let sit while microwaving marshmallow creme to a spreadable consistency. (1-2 min.)  Spread marshmallow creme on top of warm cake.   Sprinkle shredded coconut on top.  Sprinkle almonds on top. 

Bring to boil:  sugar, butter, and milk.  Remove from heat;  add choclate chips.   Stir until melted.  Spread chocolate mixture over cake.  Set overnight or for several hours.

Calorie count not included.....and for obvious reasons! 

Related Tags: recipes, chocolate, cake, coconut, almonds

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