This is a breakfast casserole recipe I promised to post and forgot about. We had this for Aspen's blessing and it was delicious! The best part is that it can (and must) be made the night before and then just cooked the day of. So easy! Thanks for the recipe grandma.
Egg Casserole
4 slices sour dough bread, buttered
2 c. cheddar cheese, shredded
2 c. Jack cheese, shredded
1 can (4 oz.) diced green chiles
6 eggs
2 c. milk
1/8 t. pepper
1/2 t. salt
1/8 t. garlic powder
1/2 t. paprika
1/4 t. oregano
1/8 t. dry mustard
Place bread buttered side down in 7 1/2" x 11 1/2" dish or pan. Cover bread with cheese and chiles. Beat the eggs & milk & add the seasonings (pepper, salt, garlic powder, paprika, oregano, dry mustard)--beat until blended. Pour egg mixture over bread, cheese, and chiles. Cover and refrigerate overnight. Bake in preheated oven at 325 for 50 minutes or until liquid is set.
ENJOY!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Monday, July 28, 2008
Tuesday, May 20, 2008
Recipes
So I had questions about the recipes I mentioned from our "Anniversary Celebration" and thought I'd post them here.
Hobo dinners are basically tin foil dinners. We spread out 5 sheets of tin foil on the counter, then opened a can of cream of mushroom soup and mixed it with a little water so it was nice and creamy. Devin divided this between the five tin foil sheets. Then we peeled and cubed potatoes and carrots. I then took a pound of hamburger and divided it into meatball-size pieces and we divided these up between the five sheets of tin foil. Then we sprinkled them with salt and pepper and finally opened another can of cream of mushroom soup, mixed it with a little water, and poured some on top of each dinner. Instead of cooking them on a campfire, I put them in the oven at 350 degrees for an hour or so (until I could start to smell them). They were perfect! Such a technical recipe, huh?
Molten Chocolate Cakes
4 squares semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed whipped topping
Preheat oven to 425 F. Butter four custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping (I also like to top them with sprinkled powdered sugar and/or ice cream).
Makes 8 servings, 1 half molten cake each (or 4 servings if you're a pig like my family and like to eat the whole thing).
Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
Blueberry Muffins
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil, and sugar until blended. Combine the flour, baking powder, salt, and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields about 1 dozen. NOTE: If using frozen blueberries, do not thaw before adding to the batter.
ENJOY!
Hobo dinners are basically tin foil dinners. We spread out 5 sheets of tin foil on the counter, then opened a can of cream of mushroom soup and mixed it with a little water so it was nice and creamy. Devin divided this between the five tin foil sheets. Then we peeled and cubed potatoes and carrots. I then took a pound of hamburger and divided it into meatball-size pieces and we divided these up between the five sheets of tin foil. Then we sprinkled them with salt and pepper and finally opened another can of cream of mushroom soup, mixed it with a little water, and poured some on top of each dinner. Instead of cooking them on a campfire, I put them in the oven at 350 degrees for an hour or so (until I could start to smell them). They were perfect! Such a technical recipe, huh?
Molten Chocolate Cakes
4 squares semi-sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed whipped topping
Preheat oven to 425 F. Butter four custard cups or souffle dishes. Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter between prepared custard cups.
Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping (I also like to top them with sprinkled powdered sugar and/or ice cream).
Makes 8 servings, 1 half molten cake each (or 4 servings if you're a pig like my family and like to eat the whole thing).
Make-ahead: You can prepare the batter for this dessert a day ahead of time. Pour into prepared custard cups, cover with plastic wrap and refrigerate. Bake as directed when ready to serve.
Blueberry Muffins
1/2 cup old-fashioned oats
1/2 cup orange juice
1 egg
1/2 cup vegetable oil
1/2 cup sugar
1-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup fresh or frozen blueberries
TOPPING:
2 tablespoons sugar
1/2 teaspoon ground cinnamon
In a large bowl, combine oats and orange juice; let stand for 5 minutes. Beat in the egg, oil, and sugar until blended. Combine the flour, baking powder, salt, and baking soda; stir into oat mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400 F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yields about 1 dozen. NOTE: If using frozen blueberries, do not thaw before adding to the batter.
ENJOY!
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