Easy Omelette For 2 Or 3 Paula Deen Style Recipes

EASY OMELETTE FOR 2 OR 3, PAULA DEEN STYLE

Steps:

• Bring a large pot of water to a boil.
• In a large bowl, whisk together 2 eggs at a time for each individual,salt and black pepper and any of your favorite add ins, (individually) and divided into each individual plastic freezer baggies.
• Seal each baggie tight.
• Smash with hands to combine the egg mixture.
• Drop each sealed baggie into the boiling water.
• Simmer the bags for 8 to 10 minutes or until done to your desire.
• Remove baggies from boiling water with tongs and drain on a paper towel lined plate or strainer.
• Cool slightly before handing.
• Open baggie and pour the cooked omelette onto each individual plate.
• Enjoy with along or with your favorite morning side dish, such as hashbrowns and grits.

OMELET FOR TWO

Steps:

• Preheat the oven to 350 degrees F.
• Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds.
• Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

PETITE LASAGNA FOR 2 OR 3

Steps:

• Heat oven to 350ºF.
• Spray medium nonstick skillet with nonstick cooking spray. Add ground beef, onion, and bell pepper (if using).
• Cook and stir until browned; drain. Reduce heat to low; stir in mushrooms and spaghetti sauce. Simmer 5 minutes, stirring occasionally.
• In a small bowl, combine ricotta cheese, Parmesan cheese, parsley and egg; mix well.
• Cut 1 of the lasagna noodles in half lengthwise.
• Spread 1/4 cup meat mixture in bottom of ungreased 9*5-inch (2 quart) loaf baking dish.
• Top with 1 1/2 lasagna noodles, 1/2 the ricotta mixture, 1/2 the remaining meat mixture and 1/2 the mozzarella cheese.
• Repeat layers, starting with noodles and ending with mozzarella cheese.
• Bake at 350ºF for 30 to 35 minutes or until thoroughtly heated and bubbly.

PAULA DEEN'S CRAB CAKES

Steps:

• In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

SNOW CREAM PAULA DEEN STYLE

Steps:

• In a large bowl add shaved ice or fresh snow.
• Pour condensed milk and add vanilla to mixture.
• Mix well.
• Serve immediately before ice or snow melts.

WAYNE'S BEEF MACARONI AND CHEESE

Steps:

• Heat the oven to 350 degrees F.
• Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.
• Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
• While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
• When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
• Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
• (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
• Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
• Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
• Cover with plastic wrap and chill overnight in the refrigerator.
• Notes: you can use spice cake instead of gingerbread for a gentler flavor.