Breakfast casserole

This is a perfect dish to prepare the night before, store in the fridge and pop it into the oven before guests arrive.

 

Ingredients:

6 eggs
1 cup  Bisquick
1 cup milk
1 pt. cottage cheese
4 cups shredded cheese

1 small can of green chilies
butter to grease pan

Beat eggs then add and stir all ingredients together. Pour into a 9 x 12 inch pan (or a round casserole dish as shown)

 

Bake 45 minutes to 1 hour in 350 degree oven

 

I recommend garnishing with sour cream and salsa. In the past I omitted the chilies and added diced ham. Bacon or sausage would also be amazing in this dish.

I love brussels sprouts!

I never thought I would ever say this but yes, I am addicted to brussels sprouts!
Here is a recipe my husband found online.

Sauteed Brussels sprouts with Bacon & Hard Apple Cider

3 strips bacon, cut crosswise into ½” strips

2 Tbsp. butter

1 ½ lbs. Brussels sprouts, trimmed and halved

2 large shallots, roughly chopped (I used 1/2 of a sweet onion but next time I'll try a red onion)

1 cup hard apple cider

1 tsp. honey

1 tsp. kosher salt

Freshly ground black pepper

 

Heat a large frying pan on medium-high. Add bacon and cook, stirring here and there, until brown and crisp. Remove the bacon with a slotted spoon and drain on paper towels.

 

Pour all but 1 Tbsp. bacon fat into a heat-proof jar and reserve for another use. Add butter to skillet. When the butter has melted, add the sprouts. Cook for about 5 minutes, gently shaking the skillet from time to time.

 

Stir in the shallots and cook for 2-3 minutes. Add the cider, honey, salt and pepper, gently mix, and bring to a boil.

 

Reduce heat to a simmer. Cook until the sprouts are tender and the liquid has almost evaporated, 5-7 minutes. If the sprouts need more cooking time, add more cider.

 

Toss with bacon and serve immediately.

Other ways to prepare your brussels....



Grilled

Steamed and sauteed

Cinnamon Rolls

My husband and I have started a tradition of making cinnamon rolls on Christmas eve to be baked Christmas morning. Last year the recipe we used was good, but not fabulous. I found this recipe on Pinterest and made a few adjustments. The rolls turned out fluffy and melted in our mouths! Your house will smell yummy too!

Tips: Parchment paper is a must! Without it you'll end up with a hard to clean, sticky pan.
Also, remember to roll the dough starting from the long (19 inch) side. If you don't you'll end up with a few giant size rolls instead of 18 medium size rolls. Yes, I made the mistake before.

 

 

Dough Ingredients:

1 1/2 tablespoons Active Dry Yeast

1 1/2 tablespoons granulated sugar

1/2 cup water warm water 110-115 degrees

1 cube butter

3/4 cup whole milk

3/4 cup granulated sugar

1 large egg

4 cups all purpose flour

1 teaspoon salt

 

Cinnamon/Sugar Filing:

1 cube softened butter

1 cup light brown sugar

1/2 cup granulated sugar

3 tablespoons ground cinnamon

 

Frosting Ingredients:

1 pkg (8oz) softened cream cheese

1 cube softened butter

2 cups powdered sugar

 

Place yeast and sugar into stand mixer, add warm water and gently stir. Let sit for 10 minutes, allowing yeast to double in size.

In a sauce pan on low heat, melt butter and add milk, heat to 115 degrees. Add the butter and milk mixture to the yeast.

Attach the dough hook and place mixer on low speed, add sugar and egg and mix until combined. Slowly add the flour and salt into the mixer until completely combined.

Knead dough on low speed for 7 minutes.

Cover the mixing bowl with a damp cloth and let rise for 45 minutes, until dough doubles in size.

Remove dough from bowl and place onto a floured surface. Roll dough to 14×19 inch rectangle, and 1/4 inch in thickness.

 

Filling Directions:

In a medium bowl, stir together butter, brown sugar, sugar and cinnamon. Spread mixture over entire surface of dough. Starting at long end of dough (19 inch side); carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces.

 

Line pan with parchment paper - place 4 rolls per row, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly.

 

Frosting Directions:

Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. Spread cream cheese frosting over warm rolls.

 

Makes approximately 18 rolls

 

Perfect Banana Nut Pancakes

INGREDIENTS

2 cups all-purpose flour
1/4 cup granulated sugar

1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

2 eggs
1 1/4 cups milk
vanilla 1 tsp

1 cup pecans, chopped
2 bananas, mashed
cinnamon to taste



DIRECTIONS

In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt, vanilla, cinnamon, eggs and milk

Fold in pecans and bananas, into pancake batter.

Cook pancakes on a 325 degree griddle until bubbles rise to the surface and pop, then flip.

Makes 12-16 pancakes.

Blueberry Muffins

Yields one dozen fabulous muffins

Ingredients:
1 stick-butter, room temperature
2 eggs
1/2 cup whole milk
2 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1 - 6 oz container fresh blueberries
1/2 tsp coarse sugar (for topping)
Directions:
Preheat oven to 375

Line muffin pan with paper liners
Mix butter, eggs, and milk together. Add flour, sugar, baking powder, and salt and mix until completely blended.
Next fold in the blueberries.
Place batter into the muffin cups
Sprinkle muffin batter with coarse sugar

Bake for 25 minutes

 

Banana Nut Muffins

Ingredients:

2 cups flour
1 teaspoon baking soda1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 large eggs, beaten
4 over ripe bananas
1/2 cup chopped pecans


Directions:

Preheat oven to 350°

Line muffin pan with paper liners

In a large bowl, combine flour, baking soda and salt and set aside.

In a mixing bowl, cream together the butter and sugar.

Add the eggs and mashed bananas and mix until well blended.

Add the flour mixture into the banana mixture and mix until completely blended

Fold into the batter the chopped pecans

Fill each muffin compartment to the top with the banana batter.

Bake 20-25 minutes

Quick Quiche

Preheat oven to 350 degrees

Ingredients

2 TBSP butter

1/2 onion, minced
2 cloves garlic, minced

1 bunch broccoli, steamed

6 slices of bacon, cooked and chopped

9 inch unbaked pie crust

1- 1/2 cups shredded monterey jack cheese

3 eggs, well beaten

1 cup  milk

1 tsp salt

1/2 tsp black pepper

Cooking Instructions:

Begin by steaming the broccoli and cooking the bacon. 

Sautéed the onions and garlic together in butter

When the veggies are done steaming, drain and chop into bite size pieces. Chop the bacon into thin pieces. 

Combine the onion/garlic mixture along with the bacon and broccoli. Add this mixture to your pie crust. Add the cheese and top with the egg milk mixture.

Bake for 35 minutes