Christmas Casseroles!

Here are a couple of "traditional" favorites that I fixed recently and took to work for my office peeps...just love those folks.  And they LOVE to eat!  LOL!
Merry CHRISTmas everyone!

Weekend Brunch Casserole


1 pound sausage, cooked and drained (I used Jimmy Dean-Regular)

2 cups shredded cheese (I used 1 cup mozzarella and 1 cup cheddar)

1-8 ounce can refrigerated crescent dinner rolls

4 eggs, beaten

¾ cup milk

¼ tsp salt

1/8 tsp black pepper

Preheat oven to 425 degrees. Line the bottom of a greased 9”X13” baking dish with the crescent roll dough, firmly pressing the perforations to seal. Sprinkle with the cooked sausage and cheese. Combine the remaining ingredients in a medium bowl until well blended; pour over the sausage and cheese.

Bake for 15-20 minutes until the eggs are “set” (no longer “jiggly” in the center). Let stand for at least 5-10 minutes before cutting into. If it does not “set” just pop it in the microwave for a couple of minutes (that’s what I did!)


Cream Cheese Danish Casserole


2-8 ounce cans crescent rolls

2-8 ounce blocks cream cheese

1 ¾ cups sugar or Splenda

1 teaspoon vanilla

½ cup butter (may use margarine but butter IS better!)

1 teaspoon cinnamon


Roll out one can of the crescent rolls in the bottom of a greased 9”X13” pan (I just sprayed my pan with Pam cooking spray). Either leave your cream cheese on the counter for a few minutes to soften OR take it out of the paper and put in a microwave safe bowl and soften in the microwave by just heating a few seconds at the time and stirring.

Once your cream cheese is softened, mix just 1 CUP of sugar and cream cheese and the vanilla together. This will be your filling. Spread this mixture over the crescent rolls.

Unroll the second can of crescent rolls. Lay it over the layer of “filling”.

Melt the ½ cup butter and mix in the remaining ¾ cup of sugar and 1 teaspoon of cinnamon and pour over the top.

Bake at 350 degrees for 30-35 minutes.

WW Friendly Lemon Cheesecake Bars

Here is a really good little recipe for some "hip-friendly" Lemon Cheesecake Bars!  Only 2 little points per serving...yum...yum!  Enjoy!

Lemon Cheesecake Bars

24 Servings

1 Box (18 oz )  Lemon Cake Mix, Dry

1/2 cup Egg Beaters

1/4 cup Unsweetened Applesauce 

8 oz Fat Free Cream Cheese

1/4 cup sugar or Splenda

1 Tablespoon fresh lemon juice

1 teaspoon Lemon Zest

Preheat oven to 350 degrees.

Mix dry cake mix, 1/4 Cup of eggbeaters and applesauce until crumbly.

Reserve 1 cup of this mixture and set aside.  Pat remaining mixture into a 9 x 13 inch pan that has been sprayed with cooking spray. Bake for 15 minutes. Beat cream cheese, sugar (or Splenda), lemon juice, zest and 1/4 Cup eggbeaters until light and smooth.

Spread over baked layer and sprinkle with reserved crumbs mixture.

Bake for 15 minutes more. Cool completely and cut into bars.

Sprinkle with powdered sugar before serving. Store in refrigerator. (Note: powdered sugar is not included in amount below...be sure to count it if you include it!)

Per Serving: 113 Calories 3 grams Fat; 1 gram Fiber=2 points