Category: Breakfast

Breads · Breakfast · Casseroles · Daily Thoughts · Holiday Fare · Meats · Uncategorized

Easter Breakfast Green Chile Casserole

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Needing to take a breakfast casserole Tuesday morning for about 20 ladies, I began to scroll through the internet and came across this one. I had never made one with canned biscuits before so decided that it sounded really good and different. It was really really good. I did a little modifying but basically kept the basic ingredients. A neighbor came over and took home the leftover 4 squares to reheat for their breakfast this morning and she texted and said it was still delicious. So if you are wanting a very easy breakfast casserole that can be made the night before to pop in the oven the next morning, this is your recipe.

1 large can of biscuits (I used Grand Brand, see what I did there>)

1 lb Jimmy Dean sausage (the store was out of all the original so I bought the sage, it was great) (of course, you could use chopped up ham, or crumbled bacon instead or go for it and use a little of each, your physical isn’t until summer)

2 cups shredded sharp cheddar cheese (or mild if that is your preference)

1 or 2 small cans of mild green chiles (I used one and it had enough green chile flavor for us)

8 eggs (I used 9 because I didn’t want just one egg left over in the carton)

1/2 teas dry mustard

1/2 cup milk

salt, pepper and about 1/2 teas garlic powder (to taste)

1 packet of McCormick Cream gravy mix

1 1/2 cups water

Fry sausage until no longer pink and crumble into small pieces. Set aside.

Grease a deep 9×13″ baking dish (if you have the large Paula Deen casserole dish, it worked perfect).  Using a pizza cuter, cut each biscuit into 8 pieces. Spread them onto the bottom of the baking dish.  Sprinkle cooled sausage over the biscuits. Cover the sausage with the cheese.

Mix the eggs with the dry mustard, salt, pepper and garlic. Whisk with the milk until milk and eggs are blended well. Pour over the cheese. If you are going to bake it in the morning, this is where you cover it and place in fridge. If you are baking now, mix the gravy mix with the 1 1/2 cups water. Pour over the egg mixture and bake, covered for about 45 to 6s0 minutes. Check for doneness and be sure biscuits are completely baked.

The directions on the recipe which I was making said that you might need to uncover it the last 10 min of baking  to get that pretty golden color. I did not need to do that, it browned very nicely still covered.

If you bake it in the morning, it will need a little more baking time, as it will be cold. Before baking, mix the water and gravy mix and pour over the top. Cover and bake as directed above, and remember to  add a little more time to allow for it being cold. Serve with picante sauce, and fruit compote (which there is a great one on the blog). A perfect easy and quick way to serve for brunch.

Serves about 12 depending on size of portions you need per person.

 

appetizers · Breads · Breakfast · Daily Thoughts · Holiday Fare · Meats · Uncategorized

Sister Schubert Roll Sandwiches

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This week I hosted a Gingerbread Open House for ladies which live here in our community.  Trying to serve foods which were a little different from all the regular dishes which are served at open houses, at the last minute decided to try this. Because we are Sister Schubert roll addicts, I decided to serve ham sandwiches using these amazing rolls. These rolls are so easy to find all over the south, but are harder to find in California and Arizona,…but wouldn’t you know that Walmart actually stocks them here in and around Phoenix. Because we love Funeral sandwiches (yes, that recipe is on the blog), but didn’t have any more room to bake a huge jelly roll pan full of them, I opted for Sister Schubert sandwiches, which turned out awesome. So here is what I did and they ladies loved them.

*There are SS rolls which come in a package called Dinner Rolls, but the type I am using here are the rolls which come in the 9″ round aluminum pan found in the freezer aisle of the grocery store.

Melt 2 sticks of butter. Add a heaping tablespoon of mustard and 3 tablespoons of honey. Stir until mixture is completely blended. This mixture will make 2 pans of the Sister Schubert roll sandwiches.

Cut rolls in half after you have thawed them. Brush the inside of roll with butter mixture and then place a slice of ham (you will need to cut ham slices into small pieces to fit the rolls). Place top on roll and place back in baking pan they came in. After you have prepared each roll, brush the tops of the rolls with some of the butter mixture and bake according to directions. Serve warm. (You can add cheese slices to the ham rolls if desired.

Breads · Breakfast · Cakes · Daily Thoughts · Desserts · Fruit · Holiday Fare · Uncategorized

Pumpkin Upside-Down Cake

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img_2954Since it is officially Fall, there are now 6 cans of pumpkin in the pantry, 3 lbs of cream cheese in the fridge and I’m ready to bake. Spotted this beautiful Fall Baking Magazine at the store so, of course, couldn’t pass it up. This will be perfect to take to card night next week, (along with s’more bites to throw in our mouths ever time we change tables, which allows me to pass right by these little gems). Janece, this ones for you!

Ingredients

1 cup firmly packed light brown sugar

1/2 cup unsalted butter (1 stick, unless you buy the small sticks of butter, in which case would be two sticks)

1 tables water

2/3 cup chopped toasted walnuts (will use pecans)

1/2 cup dried cranberries

1 cup canned pumpkin puree

3/4 cup sugar (granulated)

1/3 cup vegetable oil

2 large eggs (room temperature)

1 1/2 cups flour

1 1/2 teas baking powder

1 teas cinnamon (will make this a heaping teas as we love cinnamon)

1/4 teas ground ginger

1/4 teas salt

1/8 teas cloves

Preheat oven to 350. Line an 8″ square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.

In a small saucepan, cook brown sugar, butter, and the water over medium heat until mixture bubbles, about 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts (pecans) and cranberry. Set aside.

In a medium bowl, combine pumpkin, sugar, oil and eggs. Whisk until well blended. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt and cloves. Add pumpkin mixture, stirring to combine. Spoon batter into prepared pan and smooth top with spatula.

Bake until cake tests done, which will bake about 30-35 minutes. Let cool in pan for 5 minutes. Invert pan onto a serving platter. Remove parchment paper. Serve warm with a spoon of whipping cream, or a drizzle of caramel (or BOTH)

 

Breakfast · Casseroles · Holiday Fare · Uncategorized

Green Chile Breakfast Casserole

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Looking for a great dish to serve Easter weekend? This breakfast dish is a little different from the usual one you see and is “lighter” since there is no meat. Whip up some sausage balls to go along with this and a fruit compote and you have a perfect beginning to your Easter Celebration.
10 large egg
1/2 cup flour
1 teas baking powder
1 pint small curd cottage cheese
1 lb Monterrey Jack wheeze, shredded
7-8 oz can chopped green chiles, drained

Preheat oven to 350. Lightly grease a 13×9″” baking dish with oil or Pam Cooking spray.
Lightly beat eggs in large mixing bowl. Add remaining ingredients and mix well.
Pour mixture into prepared baking dish. Bake 45 to 50 minutes or until casserole is bubbling and lightly browned on top.
Allow casserole to sit about 10 minutes before serving.
Serves 8 to 10.

Breakfast · Desserts · Fruit

Wonders Never Cease

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By glancing at the title, you might be thinking, ‘wow, this must be a post of something really important”…and it is, if you like chicken salad like I do…and individual desserts. I learned a couple of things this week. (Besides the fact that I cannot eat a donut for breakfast, cookies with ice tea in the afternoon and a huge slice of pie after dinner and not expect to be able to fit in anything but a MuMu)

On Tues, I was at a friends house for a lunch and she served chicken salad. As we commented that it was really so very good, she told us to try to guess what was in it. Usually I’m pretty good at guessing different spices..(.yes, that is one of my talents, spice clarification!) but couldn’t figure out what made this salad taste so different. When no one could guess, she told us that besides the combo of using Greek yogurt, sour cream and mayo, she sprinkles in Lemon Pepper and dry Ranch Dressing. I just made it for Randy and take my word for it, it was so great!

Also, this week on Facebook I saw that someone posted individual apple pies, made with crescent rolls. So I immediately bought what was needed and that was out lunch dessert today.

I found a little can that has 4 crescent’s in them, (which yea, gives us two each) bought an apple and came home and put them together. Took 5 min of prep time and baking time of about 12 minutes. If you are looking for a simple yummy dessert, try this.

Just unroll the crescents and tear them apart where they are perforated. Spread softened butter on each roll. Sprinkle some cinnamon and brown sugar over the butter. Peal and slice an apple and cut into 4 wedges. Place a wedge on each roll and roll up, placing the large side up. Sprinkle a little more butter, cinnamon and brown sugar on top. Bake at 375 for about 12-14 min. or until tops are golden brown.

Serve warm with ice cream or just plain. Individual Apple Tart

Breads · Breakfast · Chocolate · Cookies · Desserts

Chocolate Toffee Biscotti

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Am caterning a luncheon for 6 women this week and I thought I would be great to have a little edible gift for each lady to take home. When I saw these in an 2009 Paula Deen Magazine that I was looking through, this seemed to be the perfect little gift to make them.

Makes about 2 1/2 dz

6 tables butter, softened

1 cup firmly packed brown sugar (light)

2 large eggs

2 3/4 cups flour

1/2 cup cocoa powder

1 teas baking soda

1/2 cup toffee bits

1/3 cup toasted and chopped slivered almonds

Preheat oven to 300. Line a baking sheet with parchment paper.

In a large bowl, beat butter and sugar at medium speed with mixer until creamy. Add eggs, one at a time, beating until combined.

In a medium bowl, combine flour, cocoa and baking soda. Gradually add to butter mixture, beating until combined. Stir in toffee bits and almonds.

Shape patter into 2 (91/2×3″) logs on prepared baking sheet. Bake for 30 min. Remove from oven and let cool for 15 min. Using a serrated knife, cut dough crosswise into 3/4″ thick slices. Place slices, cut side down, on baking sheet. Bake for 15 min. Turn slices over and bake for 15 min longer. Remove from oven and cool completely on wire rack. Serve with coffee or tea or just sit and nibble on them while watching The Voice!

Breads · Breakfast · Super Bowl Recipes

Bacon-Cream Cheese Pinwheels

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The first of the Super Bowl Recipes.

3 oz cream cheese, softened

2 tables finely chopped onion

1 teas milk

1 tube (8 oz) refrigerated crescent rolls

5 bacon strips, cooked and finely chopped

Preheat oven to 375. In a bowl, mix cream cheese, onion and milk. On a lightly floured surface, unroll the crescent dough into one long rectangle; press perforations to seal.

Spread with cream cheese mixture; sprinkle with bacon. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Using a serrated knife, cut roll crosswise into 24 slices. Place pinwheels on ungreased baking sheets, cut side down.

Bake 12-15 min or until golden brown. Refrigerate leftovers, trust me, there won’t be any.

Breads · Breakfast · Holiday Fare

Cranberry Scones

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It seems like I go a little over board buying fresh cranberries during the Christmas season, so I look and find a couple of bags that are still there and went looking for recipes which use fresh ones. This is out of a Jan/Feb 07 Southern Lady or Paula Deen (I had torn the page out and so I’m not sure which one)

3 cups self-rising flour

1/2 cup sugar

1/2 cup cold butter

1/2 to 3/4 cup heavy whipping cream

1 teas vanilla

1/2 cup dried cranberries

Preheat oven to 400. Combine flour and sugar in a large bowl. Using a pastry blender, cut butter into the flour and sugar mixture until it resembles coarse meal. Add 1/2 cup heavy whipping cream, vanilla and dried cranberries. Stir until all ingredients are moistened. Add a little more whipping cream if it seems too dry.

Turn out on a generously floured board (or wax paper that you have floured) and knead 5 times or until it all comes together.

Be careful not to overwork the dough. Roll out with a rolling pin to 1/2 ” thickness. Cut with a 1 1/2 ” biscuit cutter (or a heart shaped cookie cutter for Valentines). Place on ungreased cookie sheet.

Bake for 13-15 min or until the tops are golden. Be careful not to over bake. Serve with lemon curd or preserves

Breads · Breakfast · Holiday Fare

Cranberry & Orange Scones

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Isn’t it fun to plan different breakfast for the Christmas season? As I skimmed through the different food magazines for new recipes, this one caught my eye as one that will be on our table. Taken from Food Network magazine…*to make ahead, see below*

4 cups plus 1/4 cup flour

1/4 cup granulated sugar, plus extra for sprinkling (since it is Christmas, I am going to use the red sugar sprinkles for the top)

2 tables baking powder

2 teas kosher salt

2 teas grated orange zest (2 oranges)

3/4 lb (3 sticks) cold unsalted butter, cubed

4 extra large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tables water, for egg wash

1/2 cup plus 2 table powdered sugar

4 teas freshly squeezed orange juice

Preheat oven to 400. Line a baking sheet with parchment paper ( I don’t do this, I just use regular baking sheet and very lightly grease with butter)

In a large mixing bowl, mix 4 cups of flour, 1/4 cup granulated sugar, baking powder, salt and orange zest. Add the butter cubes (which you have cut into small cubes) and mix at lowest speed until the butter is size of small peas. Combine the eggs and heavy cream and with mixer on low, slowly add to the flour mixture . Mix just until blended. The dough will look lumpy. Combine the dried cranberries, which you have stirred with the remaining 1/4 cup flour. Add to the dough and mix on low until blended.

Dup the dough onto a well-floured board and knead it into a ball. Flour hands and a rolling pin and roll the dough just under 1″ thick. You should still see small pea size bits of butter in the dough. Keep moving the dough on the floured board (or counter which you have layered waxed floured paper. Cut 3″ circles using a biscuit cutter or turn a drinking glass upside down using it if you don’t have a biscuit cutter. Place scones on the prepared baking pan. Gather up the unused portions of dough and roll out again and continue cutting round disc until all the dough is used up.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20-25 min or until the tops are lightly browned and insides are fully baked. The scones will be firm to the touch. All the scones to cool for 15 min, then whisk together the powdered sugar and orange juice and stir until no lumps remain and drizzle over the scones.

*Follow the recipe until you put the egg wash on top. Cover the scones on the baking pan and place in fridge overnight. The next morning, brush the tops with the egg wash and sprinkle with granulated sugar; bake and glaze as directed.

Breakfast · Fruit · Holiday Fare

Fruit Compote for Christmas Morning Breakfast

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This was a Taste of Home winning recipe.

2 cans (15 1/4 oz each can) sliced pears, drained

1 can (29 oz) sliced peaches, drained

1 can (20 oz) unsweetened pineapple chunks, drained

1 package (20 oz) pitted dried plums

1 jar (16 oz) unsweetened applesauce

1 can (21 oz) cherry pie filling

1/4 cups packed brown sugar

IN a large bowl, combine the first 5 ingredients. Pour into a 13×9 baking dish coated with cooking spray. Spread pie filling over fruit mixture, then sprinkle on the brown sugar.

Cover and bake in a preheated oven at 350. for 40-45 min or until bubbly. Serve warm

Yield: 16 servings