Easy Egg Casserole

Easy Egg Casserole 12-16 servings cooking/preparing time 1 hour
1 lb bacon, cut into bite size pieces or 1 lb jimmy dean, I use sage flavored sausage 2-3 green onions, sliced thinly, use green and white of onion 1 24-36 oz shredded southwest style hash brown, I use simply potatoes brand, if using frozen thaw before  1 1/2  cups shredded cheese, I like sharp cheddar 12 eggs 1/2 cup milk 1 tsp salt 1 tsp pepper

Spray a 9x13 with cooking spray. set aside.  Preheat oven to 350. Bacon Directions: In a large frying pan brown bacon.  Add the green onions cook for 1 minute longer.  Remove bacon with slotted spoon place on paper towel.  Drain 1/2 of fat from pan.

Sausage directions: Brown sausage.  Add green onions and cook 1 more minute.  Place browned sausage in bowl, set aside.  If there is no fat from sausage.  Add 2 TBL oil to frying pan.  Let fat or oil heat up on meduim high heat.  Add the hash browns, spreading evenly over entire surface of pan.  Let them cook without stirring for 3 minutes or until browned, then turn over and brown for 3 more minutes or until browned.  Then add the sausage or bacon to the hash browns.  Heat and stir until entire mix is heated.  Add the mixture to the prepared 9x13 pan. 

 Scatter cheese on top.  In a medium bowl, whisk eggs, milk, salt, and pepper. Pour over cheese. 

Bake for 30- 45 minutes or until eggs set.  *These are the hash browns I use, but any brand that is southwest style will work.  The southwest style just adds extra flavor. 

*This is the type of Jimmy Dean I use, with the gray label, Sage flavored.  I think it adds a little extra flavor, but you can you whichever brand and kind you want.

Chocolate Volcano Cake

Chocolate Volcano Cake serves 12-16 people

• Ingredients
• Nonstick cooking spray
• 1 cup shredded sweetened coconut
• 1 cup chopped walnuts or pecans
• 1 package German chocolate cake mix
• 4 eggs
• 1 cup milk
• 1/3 cup oil
• 1 teaspoon vanilla
• 10 bite-size coconut candy bars, chopped, such as Almond Joy
• One 8-ounce package cream cheese, at room temperature
• 1/2 cup (1 stick butter), at room temperature
• 2 cups confectioners' sugar

• Chocolate Pecan Glaze, recipe follows

• Chocolate Pecan Glaze:
• 1/2 cup (1 stick butter)
• 1/4 cup milk (more if a thinner consistency is desired)
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 1/2 to 2 cups confectioners' sugar
• 1 cup pecans, chopped

Directions

• Preheat the oven to 350 degrees F. Spray a 13-by-9-by-2-inch pan with nonstick spray.

• Chop mounds bars.  
  
  
  
  
  
  
  
  

Mix the coconut and nuts and spread them evenly in the pan

Prepare the cake by adding 4 eggs, 1 cup milk, 1/3 cup oil and vanilla,

 mix well.  Stir in the chopped candy bars. 

Pour the batter over the coconut and nuts. 

Combine the cream cheese, butter and sugar. Randomly drop tablespoons of 

this mixture on top of the batter; do not spread them.

Bake until the sides of the cake pull away from the pan, 40 to 50 minutes. 

Pour the warm Chocolate Pecan Glaze over the cake.

Slice and enjoy.

Chocolate Pecan Glaze:

In a saucepan over medium-high heat, combine the butter, milk, cocoa powder 

and vanilla extract.  

 Once the butter is melted, remove from the heat. Add the 

sugar and stir until smooth. 

Stir in the pecans.

Recipe courtesy Paula Deen.

* This is the best cake ever.  It is better than german chocolate.