Holiday Breakfast Casserole

Recently I was in search of something "new" to make for dinner. So I was looking around and decided maybe Breakfast for dinner! Yes! Great Idea! Turns out it was a fantastic idea! I made a Holiday Breakfast Casserole and it was Delicious! This one was great for dinner but would also be good if you, like me, have to bring a dish to family gatherings etc. Or even office parties. This one is a winner!

Holiday Breakfast Casserole

Ingredients:

1 package (12 oz) bulk pork sausage
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
10 eggs
1 cup shredded Cheddar cheese (4 oz)
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original
biscuits

1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well. 

2. In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press
biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.

3. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes
before serving.

This can be done a few different ways but this is the basic recipe. You can use 12 eggs instead of 10 and Use more cheese that what is called for, which is what I did. It was so yummy! You could also make some white biscuit gravy to go along with it which makes it even more yummy! 

Brandied Apple Upside Down Cake

Ok so I found this cake in an issue of Family Circle for Oct. 2011 and went for a search online and found the one below on Celebration Generation. Go check out the picture she has with it! I can not WAIT to give this a try! I can already smell the warm apples wafting through the air.


What You Need:

1/3 cup Butter, melted

1 1/2 tsp Flour
1/2 cup Brown sugar

3 Tbsp Apple Brandy
1/2 tsp Cinnamon

2-3 Large apples, sliced
2 cup Cake flour
1 1/2 cups Sugar
4 tsp Baking powder
1 tsp cinnamon
1 tsp Salt
1 Instant vanilla pudding mix (3 ½ oz)
4 Large eggs
1/2 cup Water
1/2 cup Apple Brandy
3/4 cup Butter, melted

How To Do It:

Preheat oven to 325°F (160°F). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange fruit slices on top of this mixture,set aside.

Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.

With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.

Brandied Apple Upside Down Cake

Ok so I found this cake in an issue of Family Circle for Oct. 2011 and went for a search online and found the one below on Celebration Generation. Go check out the picture she has with it! I can not WAIT to give this a try! I can already smell the warm apples wafting through the air.


What You Need:

1/3 cup Butter, melted

1 1/2 tsp Flour
1/2 cup Brown sugar

3 Tbsp Apple Brandy
1/2 tsp Cinnamon

2-3 Large apples, sliced
2 cup Cake flour
1 1/2 cups Sugar
4 tsp Baking powder
1 tsp cinnamon
1 tsp Salt
1 Instant vanilla pudding mix (3 ½ oz)
4 Large eggs
1/2 cup Water
1/2 cup Apple Brandy
3/4 cup Butter, melted

How To Do It:

Preheat oven to 325°F (160°F). Liberally grease a 10″ round pan with vegetable shortening. Cut out a 10″ round of parchment paper, using bottom of pan as a template. Place inside pan, smoothing it out to cling securely to the shortening.

Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly. Arrange fruit slices on top of this mixture,set aside.

Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan. Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 50-60 minutes.

With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.

Menu Plan Monday

Monday: Attending Atlanta Braves game tonight, no cooking for me : )


Tuesday: Creamy Herbed Pork Chops - I came across this while planning, it sounds great and I have never tried it before. : )


Wednesday: Hawaiian Haystacks It also sounds great. I am having a creative week.


Thursday: Stouffers Lasagna - Always a favorite!!


Friday: Vegetable Soup - I need a little taste of Fall with all of this wonderful weather we have had.

What's on your menu for the week? Post a link in the comments. I would love to meet new people and find new menu's and recipes. : )

Hawaiian Haystacks

Something new I found and I just have to give it a try.



4 cups rice, cooked

1 cup skim milk

3 chicken breasts, cooked and shredded (I prefer to boil it in water with complimentary seasonings until tender)

2 cans cream of chicken soup, lowfat

1 green pepper, diced

1 bunch of green onions, diced

2 cups green peas, cooked

1 can crushed pineapple

Lemon Pepper

French’s Fried Onion Toppings

Other topping ideas: diced tomatoes, sliced mushrooms, raisins and chow mein noodles.

Boil and shred chicken. Cook rice. In a small saucepan, heat milk and soup. Once it has thickened, add the shredded chicken. Add lemon pepper to taste. Let each person create his or her own haystack. Layer rice, chicken sauce and a variety of vegetables and fruit. Sprinkle with French’s Fried Onion Toppings or with chow mein noodles.

30 Days Of Blogging

As I sit here and enjoy my cup of coffee as expected of me, I have decided to do a new 30 Days of Blogging. So what's in store for the next 30 days? Well, that will be one of those blog as we go type things. Now with that said, I do have somewhat of a plan. I will try and do Menu Plan Monday's and Tuesday's Tidbits. With a few posts about finding work from home/online. As well as recipes scattered about.

Also, Survivor's 21st Season is about to start this week so there may be a post or two about that. And with Big Brother 12 wrapping up this week as well, I will probably post about the finale and winner of the show.

Needless to say they will be mostly random posting from a mommy : ). Stay Tuned!!

Menu Plan Monday

I have skipped a few weeks of menu's but here is the Menu I have for this coming week Jan. 25th- Jan 29th:

Monday: Taco Bake

Tuesday: Fried Chicken

Wednesday: Hamburger Helper (yes I know this is cheating)

Thursday: BarBQue Ribs

Friday: Kid's Choice : )

So that is the plan for now. I will be in the office on Monday and Thursday so the plan may change but the meals will stand just may be on a different day. But as of right now that is the idea.

What are your menu's for the week? Leave a comment, I can always use ideas. :)

Potato Soup Recipe

My Aunt was at my house recently and she was raving about a Potato Soup recipe that she had made. Now, I have never had Potato Soup, much less made my own but she was raving about it to the point that I had her give me the recipe so I could try it for myself.

It sort of made me think of a Loaded Baked Potato but in a soup instead. Sound great right? I can not even tell you just how great it was!! I will definitely be making this one more often. Hope you enjoy!!

Ingredients:

5 lbs- Potatoes

1 cup- French Onion Dip (in section by the milk at the store- or you can use the kind in the chip isle- either one is fine)

2 cans- Cream of Chicken Soup

1 cup- Milk

Bacon Bits and Cheese for toppings



Directions:


Peel and boil potatoes as if cooking potato salad or mashed potatoes.

When potatoes are done (cooked to done but not mushy or overcooked) drain *most* of the water off the potatoes leaving about 2 cups of water in the pot.

Add cream of chicken soups, milk, onion dip and salt and/or pepper to your liking.

Let this simmer for about 30 minutes. If it does not seem to be 'soupy' enough for you then add more milk just be careful not to add too much, and remember to stir often.

Once this is done you can serve in bowls and top with bacon bits and cheese.


Let me know below with a comment if you try the recipe or if you have other ideas for additions to it, I love trying new things!

Broccoli, Chicken, Rice & Cheese Casserole

That's what we had for dinner last night. Before I could get a picture of it it was gone. Must have been good : ). I thought I would share the recipe with you all so you could try it out too.


Ingredients:

3 boneless skinless chicken breast halves- cooked and cut up

2 cups cooked rice

1 can Cr. of chicken soup

1 can cr. of mushroom soup

1 packet of dry onion soup

16 oz of Velveeta cheese cubed

Broccoli Flowerets- about 2 cups.. more or less as you like


Directions:

Mix everything together in a large bowl- Cooked Rice- soups- onion soup mix- chicken- cubed cheese- broccoli and pour into 9 X 13 baking dish.

Cook at 375 F for about 20-30 minutes. Uncover for last 10 minutes of cooking.. to make the cheese nice.

Taco Bake

Ingredients:

1 lb.- Hamburger Meat

1 1/2 Cups- Salsa

1 Box- Macaroni & Cheese (not powder)

1 Cup- Sour Cream

1 Package- Taco Seasoning

1 Cup- Shredded Sharp Cheddar


Directions:

Prepare Hamburger meat as if making tacos, draining after cooking through, then add taco seasoning.

Also prepare macaroni & cheese as directed on the package.

Mix sour cream into macaroni & cheese.

Place half of mac & cheese mixture on bootom of casserole dish- follow with meat mixture.

Sprinkle half of the shredded cheddar on top of meat mixture.

Top with the rest of the Mac & Cheese mixture.

Now add the salsa on top then sprinkle with remaining cheddar cheese.

Bake in oven at 400 degrees for 15 minutes.

** I made this and LOVE it!! I do add a little more cheese to the top and use a little more hamburger meat, but overall it is a great recipe. Kids love it too!!

Recipe: Pork Medallions with Peas and Sauce

Ingredients:

6- 3/4 inch Boneless Pork Chops

2 Cups- Frozen Peas

1 Cup- Italian Dressing

1 Jar (10-12 oz.)- Heinz Turkey Gravy

1 Box- Stove Top Stuffing- Chicken Flavor


Directions:

Place Pork Chops into large skillet with tablespoon of Oil to brown. Brown both sides, approximately 7-10 minutes.

Start the water boiling for the stove top stuffing- fix as directed on the box and set aside.

Once chops are browned on both sides, add in Italian Dressing and Heinz Turkey Gravy, let that come to a boil.

Once mixture is boiling add in 2 cups frozen peas. Continue to boil for 3 minutes then reduce heat to Simmer. Cook until peas are tender, approximately 15-20 minutes.

Place the stuffing that was set aside in portions on plates then put chops and the peas and gravy mixture on top.

** I made this for dinner despite the strange mixture of flavors and it was AMAZING!! Even the KIDS ate it and wanted more!!