Christmas time is not far away and I find myself thinking of the delicious breakfast casseroles that we eat Christmas morning! Yum :) So I thought I'd share a few of my favorites with you...
Country Grits and Sausage Casserole
2 lbs mild ground pork sausage, browned & drained
4 cups water
1 1/4 cups quick cooking grits, uncooked for now
4 cups shredded sharp cheddar cheese
1 cup milk
1/8 tsp garlic powder
4 large eggs, beaten lightly
Preheat oven to 350 degrees. Bring your 4 cups ofwater to a boil in large saucepan, stir in grits and return to a boil, cover & reduce heat - simmer 5 minutes, stirring occasionally. Remove from heat - add cheese, milk and garlic powder - stirring until cheese melts. Stir in cooked sausage and lightly beaten eggs. Pour into lightly greased 9x13" casserole dish. Bake 1 hour - let stand 5 minutes.
this next one is good, I like the one above more, however this one is good if you don't like grits!
Sausage & Egg Casserole
1 lb sausage, browned & drained
several slices of bread
4 eggs
1 cup milk
1/2 tsp salt
1 tsp mustard
1 cup shredded cheese
Crumble up bread and cover the bottom of a 9x13" casserole dish (that has been greased). Sprinkle cooked sausage over the bread - then sprinkle cheese over sausage. In separate bowl beat eggs and mix with milk, salt & mustard. Pour mixture over whole casserole. Bake 30 minutes - keep checking it thought, sometimes I have to cook it longer it just depends... on what I don't really know.
this recipe needs to sit in the fridge over night - we make it Christmas Eve and have it Christmas morning.. perfection
French Toast Casserole
1 loaf white french bread, cubed
8 oz cream cheese, cubed small
10-12 large eggs
1 cup real maple syrup
1 cup whole milk
Grease 9x13" casserole dish. Spread 1/2 of cubed bread in bottom of pan. Place cubed cream cheese on top of bread - make sure it is cubed into very small pieces. Place remaining bread on top of cream cheese. Mix together eggs, syrup and milk - add a few shakes of ground cinnamon if you like - and pour over casserole. Cover with aluminum foil and refridgerate over night. Preheat oven to 350 degrees - leave aluminum foil on and bake 45 minutes. Remove cover and bake additional 15 minutes. Serve warm with additional syrup.
Let me know if you try one of these and how it works for you - and comment with a recipe of your own if you want!
Monday, December 14, 2009
Thursday, December 10, 2009
comfort foods...
My comfort food is definitely pasta. I love everything about a pasta dish... the flavors, the textures, the creamy sauces, the feeling of sleepiness that comes over you after you down a big bowl... everything!
this is a recipe I've been eating pretty much all my life - and it is definitely one of my favorite things my dad cooks. He is a wonderful cook! This is also one of those recipes that is hard to get down on paper since it is filed away in my dad's head so you have to figure out your own about of chicken & pasta - he just wings it :)
Dad's Chicken Alfredo
chicken - the amount is up to you
16 oz cream cheese
2 sticks butter, cubed & softened
2 cups milk
10 shakes garlic salt
6 shakes Italian seasoning
1 bag Parmesan cheese
noodles, your choice - again, I change it up
Cube & cook chicken - season to taste - I typically throw on some olive oil, pepper, salt, onion powder and garlic powder to give it a little taste. Mix all ingredients, except for Parmesan in saucepan over medium heat. Cook noodles while sauce is thinning. Do not add the chicken to sauce until sauce is thin! Just before you serve dump in the Parmesan and give it a stir. Serve over pasta!
this is an Alyssa/Jill fav from a cooking magazine we tried out long ago when we were roomies :) ahh the memories - love ya Alyssa! I have played with this recipe a bit so it's not exactly the same - but it's delicious. If you don't like a lot of kick cut down on the Cajun seasoning.
Cajun Chicken Pasta
1 box Penne noodles
2 TBSP butter
4 tsp Cajun seasoning (divided 2 & 2)
2 cups heavy cream
3/4 cup shredded Parmesan cheese
3/4 cup shredded sharp cheddar cheese
1 lb. chicken, cut into strips/chunks... however you like it
Cook pasta & drain. Meanwhile, melt butter in large skillet over med-high heat - when melted, add chicken and sprinkle 2 TBSP Cajun seasoning on top. Stir fry 5 minutes or until chicken is cooked - transfer to plate (I typically put it in the microwave or cover it to keep the warmth) and set aside. Pour heavy cream and remaining 2 TBSP Cajun seasoning into SAME skillet and boil GENTLY (continuous stirring is best). Add both cheese - stir a couple times and turn off the heat. Stir until cheese melts. Place drained pasta in large bowl - add chicken - then pour sauce on top. Mix & serve.
and what wouldn't comfort you like a slice of gooey warm chocolate chip pie with a dolop of dripping ice cream on top... hey, it's right out of the Toll House cookbook - but you can't mess with the best
Toll House Pie
2 eggs
1/2 cup granulated sugar
1/2 cup all purpose flour
1/2 cup packed brown sugar
1 cup butter, room temp - not melted into liquid form!
6 oz semi sweet chocolate chips
9" deep dish pie shell, I use frozen kind or refrigerated one that rolls out
Preheat oven to 325 degrees. In large bowl beat eggs until foamy - add sugars & flour until well blended. Add chocolate chips - stir. Pour into 9" deep dish pie shell. Bake 1 hour, then place on cookie sheet and bake 10 more minutes.
** I toss my chocolate chips in a TINY bit of flour to keep them from sinking to the bottom of the pie**
Hope my comfort foods bring a little comfort to you :)
this is a recipe I've been eating pretty much all my life - and it is definitely one of my favorite things my dad cooks. He is a wonderful cook! This is also one of those recipes that is hard to get down on paper since it is filed away in my dad's head so you have to figure out your own about of chicken & pasta - he just wings it :)
Dad's Chicken Alfredo
chicken - the amount is up to you
16 oz cream cheese
2 sticks butter, cubed & softened
2 cups milk
10 shakes garlic salt
6 shakes Italian seasoning
1 bag Parmesan cheese
noodles, your choice - again, I change it up
Cube & cook chicken - season to taste - I typically throw on some olive oil, pepper, salt, onion powder and garlic powder to give it a little taste. Mix all ingredients, except for Parmesan in saucepan over medium heat. Cook noodles while sauce is thinning. Do not add the chicken to sauce until sauce is thin! Just before you serve dump in the Parmesan and give it a stir. Serve over pasta!
this is an Alyssa/Jill fav from a cooking magazine we tried out long ago when we were roomies :) ahh the memories - love ya Alyssa! I have played with this recipe a bit so it's not exactly the same - but it's delicious. If you don't like a lot of kick cut down on the Cajun seasoning.
Cajun Chicken Pasta
1 box Penne noodles
2 TBSP butter
4 tsp Cajun seasoning (divided 2 & 2)
2 cups heavy cream
3/4 cup shredded Parmesan cheese
3/4 cup shredded sharp cheddar cheese
1 lb. chicken, cut into strips/chunks... however you like it
Cook pasta & drain. Meanwhile, melt butter in large skillet over med-high heat - when melted, add chicken and sprinkle 2 TBSP Cajun seasoning on top. Stir fry 5 minutes or until chicken is cooked - transfer to plate (I typically put it in the microwave or cover it to keep the warmth) and set aside. Pour heavy cream and remaining 2 TBSP Cajun seasoning into SAME skillet and boil GENTLY (continuous stirring is best). Add both cheese - stir a couple times and turn off the heat. Stir until cheese melts. Place drained pasta in large bowl - add chicken - then pour sauce on top. Mix & serve.
and what wouldn't comfort you like a slice of gooey warm chocolate chip pie with a dolop of dripping ice cream on top... hey, it's right out of the Toll House cookbook - but you can't mess with the best
Toll House Pie
2 eggs
1/2 cup granulated sugar
1/2 cup all purpose flour
1/2 cup packed brown sugar
1 cup butter, room temp - not melted into liquid form!
6 oz semi sweet chocolate chips
9" deep dish pie shell, I use frozen kind or refrigerated one that rolls out
Preheat oven to 325 degrees. In large bowl beat eggs until foamy - add sugars & flour until well blended. Add chocolate chips - stir. Pour into 9" deep dish pie shell. Bake 1 hour, then place on cookie sheet and bake 10 more minutes.
** I toss my chocolate chips in a TINY bit of flour to keep them from sinking to the bottom of the pie**
Hope my comfort foods bring a little comfort to you :)
Wednesday, December 9, 2009
and then there are the quick moments...
Sometimes you find yourself in a hurry and without a plan for dinner... tonight is one of those nights for me. I'd love to just call Dominos and have it in front of me in 30 minutes! Which got me thinking of all the yummy homemade things that we can also have in 30 minutes... here are a few of my favorites:
this one is for you Tiff...
Stuffed Hot Dogs
18 saltine crackers, crushed into oblivion
1/2 cup milk
2 TBSP mustard, I just use the regular French's
1/2 cup shredded sharp cheddar cheese
8 hot dogs
Preheat oven to 350 degrees. I typically use a food processor to chop my crackers and my cheese - it makes the stuffing easier to stuff into the hot dogs! Mix all ingredients (except for the hot dogs) in a bowl. Place hot dogs on a cookie sheet - slice them all lengthwise - a little more than halfway through. Spoon in the mixture - it should be just enough to do all 8 - so if you have some left keep stuffing! Bake 15 minutes. Kids LOVE this!
while the prep time for this recipe is less than 30 minutes it does need to sit overnight or all day in the marinade - so it's not a "true" quick recipe... but it's worth the wait! It has a strong flavor though so you might not it if you like milder things.
Pork Tenderloin Marinade
plain pork tenderloin
1/2 cup soy sauce
1/4 cup brown sugar
2 TBSP olive oil
1 tsp. ground ginger
1/2 tsp dry mustard
two dashes of garlic powder
Cut up your pork tenderloin (like you would sausage patties) and marinate in this mixture all day if you can. Put your oven on BROIL - it takes awhile to heat up to this point. Cover the bottom of a broiler pan in aluminum foil - helps a bundle with clean up! and lay your tenderloin cuts on the top of the broiler pan. It cooks for 3-4 minutes on each side - see quick! We usually eat it with biscuits.
this is an oldie but goodie and for fatties like me ;)
Baked Mac & Cheese
4 cups noodles (your choice - I change it up), cooked & drained
1 stick butter
4 eggs
1 cup milk
4 cups grated cheese (again, your choice - I use 2 c. sharp & 2 c. mild)
extra cheese for topping
Preheat oven to 350 degrees. After you are done cooking & draining your noodles - slice up butter and stir the noodles to melt the butter. I take this time to add salt & pepper to taste. In a large bowl mix eggs, milk & cheese - mix well - then add noodles and stir. Pour into a greased 9x13 casserole dish. Cover top with cheese and cook 25 minutes.
this one is for you Tiff...
Stuffed Hot Dogs
18 saltine crackers, crushed into oblivion
1/2 cup milk
2 TBSP mustard, I just use the regular French's
1/2 cup shredded sharp cheddar cheese
8 hot dogs
Preheat oven to 350 degrees. I typically use a food processor to chop my crackers and my cheese - it makes the stuffing easier to stuff into the hot dogs! Mix all ingredients (except for the hot dogs) in a bowl. Place hot dogs on a cookie sheet - slice them all lengthwise - a little more than halfway through. Spoon in the mixture - it should be just enough to do all 8 - so if you have some left keep stuffing! Bake 15 minutes. Kids LOVE this!
while the prep time for this recipe is less than 30 minutes it does need to sit overnight or all day in the marinade - so it's not a "true" quick recipe... but it's worth the wait! It has a strong flavor though so you might not it if you like milder things.
Pork Tenderloin Marinade
plain pork tenderloin
1/2 cup soy sauce
1/4 cup brown sugar
2 TBSP olive oil
1 tsp. ground ginger
1/2 tsp dry mustard
two dashes of garlic powder
Cut up your pork tenderloin (like you would sausage patties) and marinate in this mixture all day if you can. Put your oven on BROIL - it takes awhile to heat up to this point. Cover the bottom of a broiler pan in aluminum foil - helps a bundle with clean up! and lay your tenderloin cuts on the top of the broiler pan. It cooks for 3-4 minutes on each side - see quick! We usually eat it with biscuits.
this is an oldie but goodie and for fatties like me ;)
Baked Mac & Cheese
4 cups noodles (your choice - I change it up), cooked & drained
1 stick butter
4 eggs
1 cup milk
4 cups grated cheese (again, your choice - I use 2 c. sharp & 2 c. mild)
extra cheese for topping
Preheat oven to 350 degrees. After you are done cooking & draining your noodles - slice up butter and stir the noodles to melt the butter. I take this time to add salt & pepper to taste. In a large bowl mix eggs, milk & cheese - mix well - then add noodles and stir. Pour into a greased 9x13 casserole dish. Cover top with cheese and cook 25 minutes.
Tuesday, December 8, 2009
a friend in need...
I heard from a friend tonight who needed a recipe... and if you know me at all you know I love to share recipes. Cooking is one of my greatest joys... something I'm sure that was passed down from my Gramma :) A while back I decided to start writing a blog and giving our recipes - if any of you are anything like me you like to try out a new one every now and then. So feel free to try mine out and feel free to leave on of your own under the comments for other to try (including me!) Tonight I decided to share a couple of my favorites:
Mom's BBQ Sauce
1 cup ketchup
1 cup Kraft original BBQ sauce
2 TBSP (which means tablespoon) vinegar
2 TBSP granulated sugar
2 TBSP Worcestershire sauce
Stir it all up and put it on anything - it's delish! You can pour it over skinned, boneless chicken or pork chops in a casserole dish and bake it for about an hour at 350 degrees. Or pour it over a pork tenderloin in the crock pot for about 5 hours! Yum
and of course dessert...
Chocolate Chess Pie
2 eggs, beaten
1 cup granulated sugar
2 squares, Baker's semi sweet chocolate
1 stick butter
1 tsp vanilla
dash of salt
Preheat oven to 350 degrees. melt chocolate and butter. Mix in a separate bowl - sugar, vanilla, eggs and salt. Slowly add melted chocolate & butter to sugar mixture. Pour into pie shell & bake 35 minutes.
Hope you enjoy! And if you try these leave a comment and let me know how they worked for you.
Mom's BBQ Sauce
1 cup ketchup
1 cup Kraft original BBQ sauce
2 TBSP (which means tablespoon) vinegar
2 TBSP granulated sugar
2 TBSP Worcestershire sauce
Stir it all up and put it on anything - it's delish! You can pour it over skinned, boneless chicken or pork chops in a casserole dish and bake it for about an hour at 350 degrees. Or pour it over a pork tenderloin in the crock pot for about 5 hours! Yum
and of course dessert...
Chocolate Chess Pie
2 eggs, beaten
1 cup granulated sugar
2 squares, Baker's semi sweet chocolate
1 stick butter
1 tsp vanilla
dash of salt
Preheat oven to 350 degrees. melt chocolate and butter. Mix in a separate bowl - sugar, vanilla, eggs and salt. Slowly add melted chocolate & butter to sugar mixture. Pour into pie shell & bake 35 minutes.
Hope you enjoy! And if you try these leave a comment and let me know how they worked for you.
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