SUPER HOLIDAY (or anytime) BREAKFAST CASSEROLES

A variety of different breakfast casseroles that can be made ahead and then baked the morning of or morning after any holiday..  A variety of tastes to appease any appetite.  Enjoy!

Cinnamon French Toast Bake

1 loaf Italian bread

8 eggs

3/4 c. sugar

3 c. milk

1 c. half and half

1 Tablespoon vanilla extract

1 and 1/2 tsp. cinnamon

1/2 c. butter melted, set aside

Grease large glass baking dish (13" x 9 and 1/2").   Break up the entire loaf of bread and spread evenly in pan. 

 Whisk the eggs until blended.  Add sugar, milk, half and half, vanilla, and cinnamon.  Whick until well blended.  

 Pour evenly over the bread, cover with foil, and refrigerate over night. Pre-heat oven to 350 degress.  Drizzle bread with melted butter.  Bake uncovered 45 to 60 minutes until browned 

and custard is set.    Serve with confectioner's sugar or syrup.

Super Breakfast Casserole

8 eggs

24 oz. frozen shredded hash browns

1/2  cup milk

2 c. chopped ham

1 -  4 oz. can mushrooms, drained

1/4 c. chopped green pepper

1/4 c. chopped green onion

Salt and pepper to taste

1 and 1/2 c. grated cheese (cheddar)

Grease 13 x 9 pan with butter spray. Break up frozen hash browns and spread on bottom of pan.  Mix eggs, milk, 

and salt and pepper till mixed well.  Pour over top of the potato mixture. Top with ham, mushroom, onion and green pepper.  Sprinkle with cheese and bake for 45 to 1 hour. 

You may make ahead and cover overnight to bake the next morning.

Cinnamon-Raisin Breakfast Strata 

1 loaf (1 pound) un-sliced cinnamon-raisin bread, preferably whole-wheat

5 large eggs

Yolks from 3 large eggs

3/4 cup granulated sugar

3 cups milk

1 cup half and half

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup butter, melted

For garnish, confectioner's sugar and fresh berries.

Grease two 9" square baking dishes (or a 9 1/2" X 13" baking dish). Trim ends from cinnamon bread. Cut the rest of the loaf in 8 slices. 

Arrange 4 slices on bottom of each baking dish (or put all slices on bottom of 9 1/2" X 13" baking dish). Whisk whole eggs and yolks in a 

large bowl until blended. Add sugar, milk, half and half, vanilla, cinnamon, and nutmeg. Whisk until well blended. Pour evenly over bread, 

cover with foil, and regrigerate overnight. Pre-heat over to 350 degrees. Drizzle bread with melted butter. Bake uncovered 45 to 60 minutes until browned and custard is set. Garnish with confectioner's sugar and fresh berries. Serve with pure maple syrup or honey. 

Breakfast Brunch Pizza

Crust:

24 oz. frozen shredded hash brown potatoes, thawed and broken apart

1 egg beaten

salt and pepper to taste

Egg Topping:

7 eggs

1/2 C. milk

1 C. chopped ham

1/2 C. mushrooms sliced

1/4 C. chopped green onions

1/4 C. chopped green pepper

salt and pepper to taste

1 1/2 C. shredded cheddar cheese

Preheat oven to 400°F. Cover a 15 inch round pan with parchment paper.  For the crust; combine potatoes, egg mixture on top of parchment paper. Pat down with back of spoon. Bake 10 minutes, remove from oven.

Whisk eggs and milk together, scramble over low heat until very soft. Season with salt and pepper to taste. Spread on top of potato mixture. 

Top with ham, mushroom, onion and green pepper. Sprinkle with cheese. Return to oven and bake another 10 minutes.

To serve, cut into wedges.

Breakfast Pizza

1 tube crescent rolls

1/2 lb. bacon fried crisp

1/2 lb. sausage, crumbled, browned and drained

12 oz. frozen hash browns

2 C. cheddar cheese shredded

5 eggs

1/2 C. milk

1 t. salt

black pepper

Spray a 9 x 13 pan with cooking spray. Unroll crescent dough and place on bottom of pan. Press perforations together to form a rectangle.

Top with sausage, then add the hashbrowns. Top with cheddar cheese.  Beat eggs with the milk. Add the salt and pepper. Pour over the cheese  and hash browns. Top with the bacon.  Bake at 350°F. for 45 - 50 minutes.

Brunch Enchiladas Recipe

Ingredients:

 2 cups cubed cooked ham

 1/2 cup chopped green onions

 10 flour tortillas

 2 cups shredded cheddar cheese, divided

 1 tablespoon all-purpose flour

 2 cups half and half or milk

 6 eggs, beaten

1/4 teaspoon salt, optional

Directions:

Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tbsp cheese. Roll up and place seam side down on a  greased 13x9x2-inch baking dish.  In a bowl, combine flour, half and half, eggs (and if desired, salt) until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle  with remaining cheese; bake 3 minutes longer or until the cheese is melted.  Let stand for 10 minutes before serving.

Georgia's Fluffy Bread Stuffing

(What I'm showing you is what I'm making for our church dinner tomorrow and basically what I make for our family (about 30 this year).  This recipe will serve 6-8 easily.)

1 and 1/2 loaves of white bread

1 sleeve of saltines (1/4 #) crushed

Top third of entire bunch, celery (including leaves) chopped

1 large onion, chopped

1 large carrot or 6 baby carrots, chopped

(I usually do the veggies in food processor, not too fine just a little coarse)1 stick margarine/butter

1 teaspoon black pepper

1/2 tsp. poultry seasoning

1 tsp. parsley flakes

1 tsp. garlic salt 

1 can cream of mushroom soup, 

1 can cream of chicken soup

1 can chicken broth

3 eggs

Tear bread into small pieces into a large bowl, add crushed crackers. 

Sauté the celery, onion and carrot in a frying pan with margarine until tender.

 Meanwhile, sprinkle pepper, poultry seasoning and garlic salt over bread and lightly toss to mix. Add vegetables, soups, chicken broth and eggs to the bowl of bread pieces. 

Mix until blended.

 Empty mixture into a 1 1/2 or 2 - quart well-greased (use Pam)  casserole dish or 13 x 9 baking dish. 

Bake in 350 degree oven for almost an hour. Cover lightly with foil and bake for an additional hour at 300 degrees...Outside will be crunchy,  while the inside is fluffy and moist...

Pittsburgh Steelers Roethlis-Burger

4 eggs scrambled

1 lb ground beef

1 lb bulk Italian sausage

6 onion hamburger buns

18 slices cooked bacon

6 slices mozzerella cheese

1/2 large Vidalia onion sliced

Sweet Baby Ray barbecue sauce (or your favorite)

Directions:

Combine beef and sausage, mix well.

Form six burger patties out of the meat mixture. Place in the refrigerator until chilled.

(I made some meatballs filled with mozzarella with the extra meat)

                           

                                    Bake or grill patties to well done, (don't forget there's pork in there.)

Sautee onions in small pan til tender, put aside.

When finished cooking burgers, put on plate with paper towel to drain,

 and  top each patty with

a slice of mozzerella to melt in microwave for 20 seconds.

Spray buns with Pam and place on pan in oven to toast lightly.

Assemble burgers: bottom bun, bbq sauce

 egg, 

 burger,

bacon,

onions,

 top bun again with bbq sauce.

Then ENJOY!!

I did.. :)

I couldn't even finish it..

Even if you aren't a Rothleisberger fan... I guarantee you'll love the "burger". 

MORNING GLORY MUFFINS

Ingredients:

2 cups flour

1 1/3 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2 c. grated carrots

1/2 c. raisins

1/2 c. coconut

1/2 c. chopped pecans or walnuts

1 - 8 oz. can crushed pineapple, drained

1 c. vegetable oil

2 tsp. vanilla 

Combine dry ingredients. 

Stir in carrots, raisins, coconut, nuts and pineapple.  

 Make a well in the center of mixture and add remaining ingredients until moistened.  As you see in the picture, the batter is very thick.

 Place paper cups in muffin pans and fill batter 2/3 full. 

Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.  It made 27 muffins for me. 

Pumpkin Cookies

Ingredients:

2 cups butter, softened

2 cups granulated sugar

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 eggs

2 teaspoons vanilla

1 15-ounce can pumpkin (I used 15 oz. fresh cooked and mashed pumpkin)

4 cups all-purpose flour

1/2 cup butter

1/2 cup packed brown sugar

1/4 cup milk

1 teaspoon vanilla

2-3/4 cups powdered sugar

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. 

Beat until combined, scraping bowl occasionally. 

Add eggs and 2 teaspoons vanilla; beat until 

combined. 

Beat in pumpkin. 

Beat in as much of the flour as you can with the mixer. If necessary use a wooden spoon to stir in any remaining flour.

Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.

I use baking parchment paper. 

 Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. 

Beat in powdered sugar until smooth.

 When the cookies are 

cooled, spread frosting on cookies.

PYROHI PIZZA

1 batch pizza dough (recipe below)

8 medium potatoes,  peeled and cubed

1/4 cup butter 

1/2 cup milk

2 medium onions, chopped

8 oz. or 2 cups grated cheddar cheese 

Ingredients for dough:

2 cups lukewarm water

1/2 tsp. sugar

2 tsp. salt

2 Tbsp. vegetable oil

2 pkg. dry yeast

5 - 6 cups all purpose flour 

Prepare your pizza dough and let rise. Once ready, press it into a pizza pan.

Preheat oven to 375. While oven is heating, boil potatoes until tender.  

In a small frying pan over medium heat,  add  butter and chopped onions. Let caramelized, then set aside. 

Drain potatoes and set back in 

pot. 

Once oven  is heated, add pizza dough and bake for 10-15 minutes.

Add some of cooked onions with melted butter to potatoes, add garlic salt and pepper. Make sure  potatoes are creamy and smooth.   Fold in 1 cup shredded cheese.

Remove pizza crust from oven and begin spreading with potato mixture. 

Spread evenly. Sprinkle with caramelized onions and remaining cheese. 

 I also sauteed sliced mushrooms to add to the pizza.

This is what I like to put on my pyrohis.   Bake for 25-30 minutes.

Serve with French onion dip or sour cream on top or on the side to dip into.   It's a wonderful taste experience.

Everyone will love it..  Ask Drew:)

This is the other pizza I made tonight.  Half and half (bacon and pepperoni and pepperoni, onion, red pepper, mushrooms, tomatoes and banana peppers..

RECIPES WITH REMINDERS OF FALL ....

With fall in the air, I've just started baking like crazy.  I don't know what it is, but it just brings back all these memories of smells and flavors.  

So I'm just gonna share some great fall recipes that will help you get in the swing of it all!!   Yum.

APPLE PIE

6 c. peeled, sliced apples (your favorite cooking apple)

1 Tbs. lemon juice

1/2 c. sugar

1/2 c. firmly packed brown sugar

2 Tbs. flour

1/2 tsp. cinnamon

1/2 tsp. nutmeg

2 Tbs. butter 

Double crust pastry (try the wonderful recipe below)

Preheat oven to 450 degrees.  Combine apples and lemon juice in mixing bowl.   Combine sugars, flour, cinnamon, nutmeg and mix well.  Pour sugar mixture over aples and stir to coat.  Spoon fill into  the pastry-lined pie pan.  Dot with butter.   Transfer top crust to the top of the pie, trimming off excess.  Fold edges under to seal and flute the rim.  Cut slits for the steam to escape.  Bake in preheated oven for 15 minutes.  Reduce heat to 350 degrees and bake for additional 45 minutes. 

NO-FAIL CREAM CHEESE PIE CRUST

3 cups flour

1 cup margarine or butter

1 - 8 oz. cream cheese, softened

Put aside the margarine (butter) and cream cheese to soften.  In a medium-sized bowl, put    the  flour and add the margarine and cream cheese.  Cut this into the flour until blended, then mix well with your hands (as you would bread dough).

This dough WILL NOT stick to your hands.   Separate into three balls and cover with plastic wrap so it  won't dry out.  Press down and roll out into the size you need for crust.  You won't even need to flour the board.   Place crust into pie pan and trip edges.  Put favorite filling into and bake according to directions.

It's the most tender, good tasting crust you've ever made and so simple.  This recipe yields three crusts.  If you only want to use two of them, you can either refrigerate it for 2 weeks or freeze in a sealed container.

FRESH APPLE CAKE 

INGREDIENTS:

2 c. flour

1 and 3/4 c. sugar

1/2 c. margarine

1/2 tsp. salt

3/4 tsp. soda

2 tsp. cinnamon

1 tsp. nutmeg

6 Tbsps. buttermilk (or soured milk)

2 eggs

3 c. diced apples

Mix together all the above ingredients and put into a 9 x 9 baking pan. Bake at 350 degrees for 45 minutes or lightly browned. While this is baking, mix a creamy topping of 1 cup brown sugar, 1/2 c. margarine and bring to a boil on the stovetop....then add 1 cup of coconut (optional)...While cake and topping is still warm, pour carefully over top of cake....Serve, if possible while a little warm......Tastes yummy!!!!

WILLIAM TELL COFFEECAKE

Ingredients:

1/4 cup margarine

3/4 sugar

1 egg

1 teaspoon vanilla

1 and 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

2/3 cup milk 

Topping:

3 medium apples, (tart ones preferred),

finely chopped and pared

1/3 cup sugar

1 teaspoon cinnamon 

In a separate small bowl, place margarine in microwave and soften for 25 seconds. Mix sugar and softened margarine in a larger bowl and cream until fluffy. Add egg and vanilla; beat well. Mix in separate bowl all the dry ingredients (flour, baking powder, cinnamon, and salt). Add this to the creamed mixture alternating with the milk, and beating smooth after each addition. Pour into a greased 9 inch square pan. 

Combine the topping ingredients together and sprinkle evenly over the batter. Bake in a moderate oven of 350 degrees for 25 to 30 minutes or till done. Cool for about 15 minutes and cut into squares and serve warm. Great for a nice breakfast with coffe or hot chocolate on those chilly mornings.. 

APPLE CRISP

Ingredients:

12 large cooking apples (Macintosh are very good)- Pare them and cut into thin slices

1 teaspoon Cinnamon

3/4 cup sugar

1 stick margarine

1/2 cup flour

1 cup brown sugar 

Grease the bottom of a regular sized cake pan (15 inch), and place evenly all the apple slices until the entire bottom is covered and keep going until all apples are used. Mix the sugar and cinnamon together and sprinkle over top of all the apples. In a small bowl place flour and brown sugar and put the softened margarine into the bowl and using the fork mix all the ingredients together until they form a fine crumb mixture that is then sprinkled over top of all the apples. Make sure the apples are evenly covered. 

Place into a 375 degree oven for at least 25 - 30 minutes. You want to make sure the topping is crunchy and that the apples have had time to cook through. Allow to cool for at least 10 minutes because you want this to be served warm as well. Cut into squares and some whipped topping or vanilla ice cream wouldn't hurt either. 

                                         OLD FASHIONED BLUEBERRY MUFFINS  

2 c. flour

2/3 c. sugar

1 TBS. baking powder

½ tsp. each salt , (cinnamon & nutmeg)

1 ½ c. unsweetened  bluberries 

2 eggs

½ c. milk 

½ c. butter (melted)

¼ c. slivered almonds

2 TBS. sugar for garnish

In large bowl mix flour, sugar, b. powder, salt, cinnamon.

Add blueberries, stir to coat evenly

  In a small bowl beat eggs with fork, mix in milk and butter.  Add to blueberry mixture, 

Stir until blended.

Fill greased muffin tins 2/3 full. Sprinkle with almonds and sugar.

Bake in preheated 400 degree oven until pick comes out clean—15to 25 minutes for muffins.   30 to 35 minutes for 9” square coffee cake.

Makes 12 regular size and 3 – 6 mammoth, jumbo or big muffins.

MORNING GLORY MUFFINS

Ingredients:

2 cups flour

1 1/3 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

2 c. grated carrots

1/2 c. raisins

1/2 c. coconut

1/2 c. chopped pecans or walnuts

1 - 8 oz. can crushed pineapple, drained

1 c. vegetable oil

2 tsp. vanilla 

Combine dry ingredients. Stir in carrots, raisins, coconut, nuts and pineapple.   Make a well in the center of mixture and add remaining ingredients until moistened. Place paper cups in muffin pans and fill batter 2/3 full. Bake at 350 degrees for 25 minutes. Bake until golden brown and remove from pans immediately to cool.

PUMPKIN PIE

1 1/2 c. sugar

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1 tsp. cloves

4 large eggs

1 20 oz. can pumpkin

2 cans (12 oz) evaporated milk

2 unbaked 9 inch deep dish pie shells 

Mix sugar, salt, cinnamon, ginger, cloves in a small bowl.  Beat eggs in another bowl.  Stir in pumpkin and sugar/spice mixture.  Gradually stir in evaporated milk.   Pour into shells.

Bake in a preheated 425 degree F. oven for 15 minutes.  Reduce temperature to 350 degrees.  Bake for 40-50 minutes on until a knife inserted near the center comes out clean.  Cool on a rack for two hours.   Serve immediately or refrigerate.  

ICED PUMPKIN SPICE CAKE

Baking Spray

3 cups All-Purpose Flour 

4 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 cup softened margarine or butter 

2 cups firmly packed brown sugar

4 eggs

1 can (15 oz each) solid-pack pumpkin

1 cup raisins

1-1/2 cups confectioners' sugar

2 tablespoons water

1/2 cup chopped pecans or walnuts

Whipped Topping, optional

Preheat oven to 350°F. Spray 13x9-inch baking pan with baking spray. Combine flour, pumpkin pie spice and baking powder in medium bowl; set aside.

Mix together margarine/butter and sugar in large bowl on medium-high speed of electric mixer until creamy. Add eggs and  mix until blended. Turn mixer to low; add pumpkin. Gradually blend in flour mixture. Stir in raisins by hand.

Bake 40-45 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

Blend confectioners sugar and water; drizzle over cake. Sprinkle nuts evenly over top.  Cut and serve with whipped topping immediately before serving. 

BAGELS WITH AUTUMN PUMPKIN SPREAD

4 sweet bagels of choice, split

4 ounces cream cheese, softened

¼ cup packed brown sugar

¼ cup canned pumpkin 

1 teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

1/8 teaspoon sea salt

Mix cream cheese, brown sugar, pumpkin, pumpkin pie spice, vanilla and salt together until smooth.

Lightly toast bagels and spread the luscious pumpkin spread over toasted bagels and serve.

BANANA CAKE

( My Mom's recipe)

2 c. Sugar 

1 c. Shortening

4 eggs 

6 bananas (ripe and mashed)

4 c. Flour

2 teaspoons baking powder

1 teaspoon baking soda

8 Tbsp. Sour milk

2 teaspoons vanilla 

2 pinches salt

1/2 c. chopped nuts (optional)

Cream sugar, shortening well. Mix in eggs and bananas. Add the flour mixture with the soda and powder and salt and mix in the sour milk. Mix well until smooth. Bake at 350 degrees for 35 to 45 minutes or until the middle springs back up. Makes a large cake. Tastes best with a cream cheese frosting.

BANANA BREAD

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can easily reduce to 3/4 cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

Yield: Makes one loaf.