I'm going to make these with evaporated milk and put them in the crockpot to keep warm.

Make-Ahead Party Mashed Potatoes

Yield: 20 servings
Prep Time: 20 min | Cook Time: 0 min

Print Recipe

Ingredients:

• Crisco® Original No-Stick Cooking Spray
• 6 cups water
• 12 tablespoons ( 1 1/2 sticks) unsalted butter
• 2 teaspoons garlic salt
• 2 teaspoons onion salt
• 2 (8 oz.) packages cream cheese, cubed and softened or neufchatel for lower calories
  
• 2 cups milk or ff evaporated milk
  
• 1 (16 oz.) container ff sour cream
• 1 (15.3 oz.) package Hungry Jack® Mashed Potatoes
• Paprika
• Cooked bacon, chopped
• Chopped fresh parsley

Preparation Directions:

1. HEAT oven to 350°F. Spray a 13 x 9-inch baking dish with no-stick cooking spray. Heat water, butter, garlic salt and onion salt to boiling in a 6-quart Dutch oven or saucepan. Remove from heat. Add cream cheese, milk and sour cream, stirring until cream cheese is dissolved.
2. STIR in potato flakes, mixing until all ingredients are well combined. Spread mashed potato mixture into prepared pan.
3. SPRINKLE with paprika and bake 1 hour or until bubbling around edges and golden brown. Top with chopped bacon and parsley, if desired.
4. VARIATION
5. To make with Pet Evaporated Milk: Heat 7 1/2 cups water with butter, garlic salt and onion salt. Replace 2 cups milk with 1 (12 oz.) can Pet Evaporated Milk.
6. Before adding paprika and baking, potato mixture can be covered and stored in the refrigerator for up to 48 hours. Sprinkle with paprika and bake as directed above.

Kimberly Fairchild's Chicken Enchiladas

Corn oil
12 corn tortillas
2 cans cream of chicken soup
1 can (4 oz) diced green chiles
16 oz container sour cream
1/2 c. milk
1/4 c. diced onions
2 c. diced cooked chicken
2 c. grated cheddar cheese, divided

Heat oven to 350. In skillet over medium heat, cook 1/4" corn oil 1 min. Cook tortillas 30 seconds each; turning once; arrange on serving platter separated by paper towels.

In bowl, combine soup, chiles, sour cream, milk and onions; reserve 2 cups.

Spread 1/2 c. mixture in 9 x 13" baking dish. Add chicken and 1-1/2 c. cheese to remaining soup mixture. Divide soup-chicken mixture evenly among tortillas (about 1/3 c each). Roll tortillas; place seam side down in baking dish.

Pour reserved soup mixture over filled tortillas. Sprinkle with remaining cheese. Bake 30 minutes., or until heated through. Top with chopped chives, if desired.

Prep time: 15 minutes Total time: 55 minutes

Makes 6 servings (2 enchiladas each)

SOURCE: First May 11, 2009

Breakfast Casserole

Recipe Sharing: Breakfast Casserole

Many friends have asked for this recipe, so I'm sharing it here! I'm planning to make it tonight for a staff breakfast tomorrow, so I thought it was a good time to finally drag it out and type it up.

I like this recipe when we have house guests or during the holidays because it can be fixed in advance, refrigerated overnight and ready to pop in the oven the next day. For a work breakfast, it serves a lot of people, especially when paired with fruit or bagels. It's a basic variation on many similar recipes that are out there, so it's nothing unique. Just delicious!


Breakfast Casserole

Ingredients
1 lb of pork sausage (I would use turkey sausage to lower the fat a bit)
4 1/2 cups bread, cubed
2 cups cheddar cheese, grated
1 bunch of scallions, chopped
10 eggs, slightly beaten or Eggbeaters)
4 cups milk (recipe calls for whole milk, but I use reconstituted nonfat dry milk)
1 tsp dry mustard or 1 squirt of yellow mustard
salt and fresh ground pepper, to taste
1/4 tsp onion powder
Optional ingredients: sliced mushrooms and diced tomatoes

Directions
Chop and brown bulk sausage until cooked. Drain to remove fat, and crumble more if needed.

Spray 9x13 baking dish with PAM, and put cubed bread in the bottom. Sprinkle with some of the shredded cheddar.

Mix together the slightly beaten eggs with the milk, green onion, mustard, onion powder, salt and pepper. Pour evenly over the bread and cheese. Sprinkle sausage, remaining cheese and optional ingredients on top of the egg mixture.

Cover and refrigerate overnight. (If you don't do this in advance, let it sit at least 15 minutes before baking.) Preheat oven to 325 and bake uncovered for 50-60 minutes. Tent with foil if top begins to brown too quickly.

SOURCE: http://robandkathryn.blogspot.com/2008/09/recipe-sharing-breakfast-casserole.html

Syrupy Banana Nut Overnight French Toast

James Baigrie

Total Time: 1 hr 5 min

Prep Time: 20 min

Cook Time: 45 min

Ingredients

• 6 tablespoon(s) butter or margarine
• 1 1/2 cup(s) packed brown sugar
• 5 large ripe bananas, cut diagonally into 1/2-inch-thick slices
• 1 (12-ounce) long loaf French or Italian bread, cut crosswise into 1-inch-thick slices
• 6 large eggs
• 2 cup(s) milk
• 2 teaspoon(s) vanilla extract
• 1 teaspoon(s) ground cinnamon
• 1/2 cup(s) sliced almonds or coarsely chopped walnuts or pecans

---

Directions

1. In microwave-safe small bowl, heat butter in microwave oven on High 1 minute or until melted. Stir sugar into butter until moistened. With fingertips, press sugar mixture onto bottom of 13-inch by 9-inch glass baking dish. (It's okay if mixture does not cover bottom.) Spread fresh or dried fruit over sugar mixture; top with bread slices, cut sides down.
2. In medium bowl, with whisk, beat eggs; whisk in milk, vanilla, and cinnamon. Slowly pour milk mixture over bread; press bread down to absorb egg mixture. Sprinkle with nuts. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
3. Preheat oven to 350 degrees F. Remove plastic wrap from baking dish. Bake, uncovered, 45 to 50 minutes or until bread is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
   
   

4. Nutritional Information
   (per serving)

   Calories	570
   Total Fat	20g
   Saturated Fat	11g
   Cholesterol	191mg
   Sodium	465mg
   Total Carbohydrate	89g
   Dietary Fiber	5g
   Sugars	--
   Protein	13g
   Calcium