Carrie's Cookbook Archives • Apollo Career Center
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Carrie’s Cookbook

1 pound bulk pork sausage

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

3/4 cup whole milk

1/4 cup chopped onion

1 tsp onion powder

1 tsp garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups thinly sliced peeled potatoes (about 1-1/4 pounds)

1-2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the soup, milk, onion, onion and garlic powder, salt and pepper.

In an sprayed 9 x 13-in. baking dish, layer half the potatoes, soup-sausage mixture and cheese,; repeat layers.

Cover and bake at 350° for 1-1/2 hours or until potatoes are tender.

16.25-ounce box red velvet cake mix, I used Duncan Hines
14-ounce can sweetend condensed milk
CREAM CHEESE FROSTING
8 ounces brick-style cream cheese, softened (lite okay)
¼ cup unsalted butter, softened (half of 1 stick)
2 ½ cups confectioners’ sugar
½ teaspoon vanilla extract
½ teaspoon salt, or to taste

Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray;
set aside.
Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as
directed (likely about 25 to 28 minutes).

Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using
the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I
estimate I poked about 60 holes, evenly spaced over the surface.
Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly
distribute it so that all the holes receive some.
Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding
canned frosting so it doesn’t melt.
To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld
electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on
medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
Evenly sprinkle with chocolate chips.
Refrigerate cake for at least 4 hours, or overnight, before serving.

Sliders:
12 Hawaiian Rolls
8 ounces Deli Ham thinly sliced
6 ounces Sandwich Pepperoni thinly sliced
4 ounces Provolone Cheese sliced
Glaze:
2 tablespoons Butter
2 tablespoons Parmesan grated
1/2 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Fresh Parsley chopped
Sliders:
8 ounces Lettuce shredded
1/4 cup Mayonnaise
1 tablespoon Red Wine Vinegar
1 teaspoon Italian seasoning
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
1/2 cup Tomato sliced
1/2 cup Pepperoncini Peppers sliced

Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F. Lightly grease a 9X13”
baking dish (or one large enough to fit the 12 Hawaiian rolls) with non-stick cooking spray.
Prepare the Rolls: Without separating the rolls, slice the entire block of Hawaiian rolls in half
horizontally. Place the bottom half in the prepared baking dish.
Layer the Meats and Cheese: Start layering your meats on the bottom half of the rolls. Begin
with a layer of thinly sliced deli ham, followed by a layer of provolone cheese and sandwich
pepperoni. Once all the meat and cheese are layered, place the top half of the rolls.
Make the Glaze: In a small microwave safe dish, melt the butter. Once melted, stir in the grated
Parmesan, garlic powder, salt, pepper and parsley until combined. Brush this glaze evenly over
the top of the Hawaiian rolls.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20
minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are golden
brown and the cheese has melted.

1/3 cup raisins
1 cup apple butter
6 croissants, split
Custard:
8 large eggs
3 cups 2% milk
1-1/2 cups sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Streusel:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter

Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set
aside.
Combine apple butter and raisins. Spread over croissant bottoms; replace tops. Cut each croissant
into 3 pieces; place in a greased 13×9-in. baking dish.
In a large bowl, combine the eggs, milk, sugar, vanilla and salt. Pour over croissants; let stand for
30 minutes or until bread is softened.
In a small bowl, combine the flour, brown sugar and salt. Cut in butter until mixture resembles
coarse crumbs. Sprinkle over top.
Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out
clean. Serve warm. Refrigerate leftovers.

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped(18)
1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
2 teaspoons kosher salt, divided, plus more for seasoning
1 1/2 cups long-grain white rice
1 clove garlic, minced
2 cups low-sodium chicken broth
1 3/4 cups whole or 2% milk
Freshly ground black pepper
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 cup fresh or frozen peas
1 1/2 cups shredded sharp cheddar cheese, divided

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion,
thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened,
about 8 minutes.
Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a
boil, stirring occasionally so that the rice doesn't stick to the pot. Add the chicken, stir to
combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the
liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice
absorbs it all before tender. If you'd like a browned top on the casserole, heat the broiler to high
now.)
Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt
as needed. Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese
to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a
few minutes until the cheese turns golden-brown in spots.) Serve immediately.

1 pound sage flavored breakfast sausage
3 cups shredded potatoes, drained and pressed
¼ cup butter, melted
1 (16 ounce) container small curd cottage cheese
12 ounces mild Cheddar cheese, shredded
½ cup onion, shredded
8 eggs

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9×13-inch baking dish.

Heat a large, deep skillet over medium-high heat. Cook sausage in the hot skillet until evenly
browned and crumbly, 5 to 7 minutes. Drain and discard grease.

Stir together shredded potatoes and butter in the prepared baking dish; lightly press mixture into
the bottom and sides of the dish. Mix together sausage, cottage cheese, Cheddar cheese, onion,
and eggs in a bowl. Pour over potato mixture.

Bake in the preheated oven until a toothpick inserted into the center of casserole comes out
clean, about 1 hour. Let cool for 5 minutes before serving

2 (17.5-ounce) cans refrigerated cinnamon rolls (Grands or similar)
¾ cup heavy cream
6 Tablespoons salted butter, melted
¾ cup brown sugar
2 teaspoons ground cinnamon
Icing
Icing from cinnamon roll packages
2 ounces cream cheese, softened
2 Tablespoons salted butter, softened
½ teaspoon vanilla extract
1 cup powdered sugar

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray.
Open cinnamon roll dough and arrange in the prepared pan, spacing them apart so they have
room to rise. Set aside icing.
Pour heavy cream over and around the cinnamon rolls until it covers the bottom of the pan.
Combine melted butter, brown sugar, and ground cinnamon in a small bowl. Stir until combined, then spoon or pour over the cinnamon rolls. Cover the pan with aluminum foil.
Bake for 30-40 minutes until lightly browned on top and cooked through. You may want to
remove the foil during the last 5-10 minutes if they aren't brown enough for you.
Beat softened cream cheese and butter with a hand mixer until creamy and smooth. Add vanilla
extract and the icing from the cinnamon rolls, mixing well. Scrape the bottom and sides of the
bowl, then mix in the powdered sugar until combined.
Let the cinnamon rolls cool for 3-5 minutes before topping them with the prepared icing. Serve
warm

1/2 c. slivered almonds
8 slices bacon
1 8-oz. package cream cheese, softened
1 c. mayonnaise
2 c. freshly shredded sharp cheddar cheese
4 green onions, sliced thin and divided
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. garlic powder
1/8 tsp. cayenne
Buttery crackers, bagel chips, to serve
Hot sauce, to serve

In a large skillet over medium-low heat, toast the almonds until lightly golden and fragrant, 5 to
7 minutes. Remove from the pan and allow to cool.
In the same large skillet over medium heat, cook the bacon, turning as needed, until the fat has
rendered and the bacon is golden and crispy, 8 to 10 minutes. Drain the bacon on a paper towel-
lined plate. Let the bacon cool to room temperature, then crumble it into bite-size pieces.
In a large bowl, combine the cream cheese and mayonnaise until very smooth. Fold in the
cheese, toasted almonds, cooked bacon, 3 green onions, salt, pepper, garlic powder, and cayenne.
Stir until well combined.
Transfer to a serving bowl, cover with plastic wrap or an airtight lid, and chill for at least 1 hour.
Garnish with the remaining green onion and serve with crackers, bagel chips, and hot sauce.

1 ½ (8-oz. each) pkgs. cranberries, fresh or frozen
1 c. granulated sugar
½ c. fresh cilantro, lightly packed, plus additional chopped for garnish
6 green onions, coarsely chopped
1 fresh jalapeno pepper, seeded and chopped
¼ c. fresh lime juice
4 clove(s) garlic
½ tsp. kosher salt
Goat cheese, cream cheese, crackers

Place cranberries and sugar in a food processor or blender. Cover and pulse until chopped.
Transfer to a medium bowl; set aside.
Place 1/2 cup cilantro, green onions, jalapeno, lime juice, garlic, and salt in food processor.
Cover and pulse until finely chopped, stopping to scrape down sides as needed. Stir into
cranberry mixture. Cover and refrigerate for several hours or overnight.
To serve: Spread goat cheese on crackers; top with relish. Top one block of cream cheese with
relish and serve with crackers
Garnish with additional cilantro, if desired.

8 ounces cream cheese, softened
4 ounces whipped topping
1 cup powdered sugar
1/2 cup brown sugar
3 tablespoons cold butter, cut into small pieces
1/3 cup light corn syrup
1 cup chopped pecans
1 1/2 teaspoons vanilla extract
1/4 teaspoon kosher salt
apple slices, pretzel crisps, or graham crackers for serving

Combine cream cheese, whipped topping, and powdered sugar in a bowl. Beat with an electric
mixer until smooth. Spread mixture along the bottom of a pie plate and refrigerate while topping
is prepared.

Combine brown sugar, cold butter, corn syrup, pecans, vanilla extract, and salt in a saucepan.
Bring mixture to a boil over medium-high heat, stirring constantly. Cook for 1 minute, stirring
constantly and remove from heat. Allow to cool 10 minutes, stir and pour over cream cheese
mixture. Serve immediately or refrigerate until ready to serve.

Serve with apple slices, pretzel crisps or graham crackers