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.

Spicy Five Bean Chili

Spicy Five Bean Chili 12 servings

Ingredients

1 pound ground beef

1 cup diced yellow onion

1 cup diced green bell pepper

3 cloves garlic, minced

1 1/2 tablespoons chili powder, preferably Mexican style

2 teaspoons salt

1 1/2 teaspoons ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper

1/8 teaspoon ground coriander

2 bay leaves

1 (28-ounce) can diced tomatoes, prefer fire roasted, do not drain

1-14 ounce  can great northern beans, drained

1-14 ounce can pinto beans, drained

1-14 ounce can kidney beans, drained

1-14 ounce can black beans, drained

1-14 ounce can navy beans, drained

Sour cream, grated Cheddar and chopped green onions, for garnishing, optional

• In a cast iron pot or Dutch oven over medium-high heat, cook the meat until well browned, stirring occasionally, 4 to 6 minutes. Add the onions, bell pepper, garlic, chili powder, salt, cumin, black pepper, cayenne pepper,and  coriander, and cook until vegetables are soft, 4 to 6 minutes. Add the bay leaves and tomatoes, bring the mixture to a simmer, partially cover, and cook for about 40 minutes, stirring occasionally. Add all of the beans, stir to combine, and continue to cook another 20 to 30 minutes, or until the flavors have come together and the chili has a nice, thick consistency.  Taste and adjust the seasoning, if necessary.

• Serve hot, garnished with sour cream, grated cheese, and chopped green onions, if desired.

White Chocolate Peppermint Pretzel Bark

White Chocolate Peppermint Pretzel Bark

Ingredients 1 10-12 oz bag of pretzels, any shape except sticks 1 1/2 12 oz bags white chocolate chips  6  peppermint candy canes, crushed (you can sub the round mint candies)
Line a Jelly Roll pan with wax paper set aside.  Crush candies into small little pieces, set aside. (I use a pampered chef food chopper to get pieces small.)  Place pretzels in a large bowl, even th salty crumbs.  Place white chocolate chips in a microwaveable bowl.  Microwave for 1 minute, stir.  Repeat in 30 second increments until chocolate is all melted.  Stir all the chocolate into the bowl of pretzels. Once all pretzels are well coated spread them out onto wax paper.  Immediatley evenly sprinkle peppermints over chocolate and lightly press them onto pretzels.  Let it set.  Once it is set use a butter knife to break it apart.   Enjoy
*You can put it in fridge to have it set faster. 
**You can use milk chocolate chips instead.
**I also like to use the pretzel crisps 
*** Great Christmas gifts for neighbors in a nice tin or celophane bag.
**** Because it is kinda pink so I used it for Valentine's day gifts this year. 

*****great use for left over candy canes.

 

Southern Green Beans

Southern Green Beans serves 6
1 lb fresh green beans 1/4 lb bacon 1/4 cup red onion 1 clove garlic, minced 1 cup chicken broth salt and pepper

Wash and snip off ends of green beans.  Dice bacon into small pieces.  Chop onion into tiny pieces.

Fry bacon in a large frying pan, until browned.   Add onion and garlic, saute for 1-2 minutes until the onion is soft.  Add green beans.  Cook for 4-5 minutes.  Add salt and pepper to taste.   Add the chicken broth, bring to boil, then immediately turn heat to simmer or serve.  You don't want to cook to much or they will be soggy. *You can add chcken broth or eat without the chicken broth.  If you don't want the broth just skip last step.  

SouthWest Chicken Soup

SouthWest Chicken Soup Serves 12

Ingredients 3 chicken breast 3 T olive oil, separated 1/2 cup fresh lemon juice 4 qt chicken broth 2 T red wine vinegar 3 c diced red onion 1 large red bell pepper, 1 inch pieces 2 T minced garlic, separated 1 large sweet potato, 1 inch cubes 5 medium red potatoes,  1 1/2 inch cubes 1 14 oz can tomato sauce, ( i prefer Mexican style) Seasoning salt 2 teaspoons black pepper 2 T oregano leaves 1 1/2 T Cumin 1 T chili powder  1/2 cup chopped cilantro 1 14 oz can of hominy (white or yellow)
*optional serve with tortilla strips, lime slices sour cream, and shredded cheese.

Directions Generously sprinkle seasoning salt on chicken breasts. Heat olive oil in a large frying pan, sear chicken breasts.  

Add lemon juice and 1 T garlic, cook until the liquid in reduced. 

 Should turn a darker color and thicken.  Remove chicken from pan getting as much thicken liquid and possible with it.  

Cut chicken into bite size pieces.  

In a large frying pan, heat 1 TB olive oil, on high heat.  Cook onion and peppers.  Try not to stir, that often that way it will blacken and you will see flecks of black on veggies.  Heat for about 7 minutes.  

Add garlic and saute 30 seconds.   In a large stock pot heat broth.  Add all ingredients, except chicken, hominy, and cilantro.  Simmer one hour.  

Add chicken, hominy, and cilantro.  Simmer 10 more minutes.  

This recipe was given to me by my good friend Sharla.  Thanks, Sharla.

Panera Style White Cheddar Mac and Cheese

Panera Style White Cheddar Mac and Cheese 12 sides or 6 main dishes

16 oz   Pasta (shell, penne, gemelli, elbow, etc) 4 TBL butter 1/3 to 1/2 cup flour 2 1/2 cups heavy cream 4 oz white american cheese, chopped or torn in pieces 8 oz extra sharp white cheddar, shredded 1 TBL  Dijon mustard 1 tsp Kosher salt 1 tsp Frank's hot sauce pepper to taste
Cook pasta according to directions.  Drain well.
While the pasta cooks, melt the butter in a small sauce pan over medium heat.  When the butter has melted, whisk in flour.  Cook for 1 minutes whisking constantly.  Gradually whisk in the cream.  Whisk until there are no lumps.  Reduce heat to meduim-low and cook cream mixture, whisking frequently, until mixture thickens and bubbles, about 8 minutes.  

Remove from heat.  Gradually stir in the cheeses by the handful to allow the cheeses to melt before adding more.  

Stir in the mustard, salt, and hot sauce.  

Add pasta to the cheese mixture. Mix well.  Make sure to throughly coat all the pasta with the sauce.  Cook for an additional minute or two on medium-low heat until heated through.  Pepper to taste.
*When reheating leftovers add a little milk before heating.