Christmas Morning Breakfast Casserole

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Christmas brunch

I will honor Christmas in my heart, and try to keep it all the year. –Charles Dickens

This was so good and so easy.  I made this Christmas morning and all of us gobbled it up.   Thanks to Sara for the lovely fruit salad we had with it.  We all loved the pomegranate seeds she added to it.

About 12 servings.

Ingredients

  • 2 small cans chopped green chilies
  • 1 large bag of shredded hash browns (32 oz bag), thawed
  • 1 Tablespoon dried onion flakes
  • 1 Tablespoon onion powder
  • 1 medium container (16 ounces) cottage cheese (2 cups)
  • 1/2 to 1 cup sour cream
  • 1/2 cup milk
  • 4-6 cups grated cheddar cheese
  • 2 packages Jimmy Dean sausage
  • 1 pound bacon
  • 12 eggs
Instructions
  1. Heat oven to 400 degrees.  Line a baking sheet with foil. Arrange bacon slices on the foil and place the baking sheet on the center rack.  Cook for about 15 minutes or until done.  Drain fat, pat bacon with paper towel to remove excess fat.
  2. While bacon is cooking, crumble your two packages of Jimmy Dean’s sausage in a fry pan and cook.  Drain grain and rinse excess fat from sausage in a strainer under hot water. 
  3. Open 2 small cans of green chilies and dump contents into a bowl.  
  4. Add the dried onion flakes and cottage cheese to the chilies and stir together.  (I was about a cup shy on the cottage cheese so I added a cup of sour cream to make up for it).   Sprinkle about a tablespoon of onion powder over the mix and stir.
  5. Add 4-6 cups grated cheese and about a 1/2 cup of sour cream and mix all this together, then add crumbled sausage and stir together.  
  6. Add bag of hash browns to the mix and combined thoroughly.
  7. Spoon this mixture into your lightly greased casserole dish.
  8. Mix 12 eggs together with a fork in a separate bowl and then pour them over the top of the casserole.
  9.  I poured about a 1/2 cup of milk over the top of the casserole to help moisten it at this point.  
  10. Sprinkle crumbled bacon over the top.
  11. Bake at 350 degrees uncovered for about 50-60 minutes until lightly browned on top or until bubbly around the edges. 
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Ginger Cookies

ginger cookies

Crying is alright in its way while it lasts.  But you have to stop sooner or later, and then you still have to decide what to do. –C.S. Lewis

Oh my, these cookies are so yummy and the frosting is just … mmm.  It really sets these cookies apart.  I got this recipe from my friend Tamara who would frequently bring these in to work.  People loved them and begged for the recipe.  Here it is:

Serves 36; preparation time: 20 minutes / bake time: 15 min. a batch

Ingredients

  • 1 ½ cups butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • ½ cup molasses
  • 2 teaspoons vanilla extract
  • 4 ½ cups all purposes flour
  • 1 Tablespoon ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground cloves

Frosting

  • 1/3 cup packed brown sugar
  • ¼ cup milk
  • 2 Tablespoons butter
  • 2 cups confectioner’s sugar
  • ½ teaspoon vanilla
  • Pinch of salt

In a large bowl cream butter and sugar; add eggs beating well one after another.  Stir in molasses and vanilla. Mix well.  Combine dry ingredients and gradually add to the mixture.  Drop by teaspoonfuls 2 inches apart on ungreased baking sheet.  Bake 325 12 to 15 minutes until they spring back when touched.  Do not over bake.  Remove to wire racks.

Frosting:  In a large saucepan bring butter, milk and brown sugar to a boil.  Cook and stir for one minute.  Remove from heat.  It will look curdled.  Cool for 3 minutes.  Add confectioner’s sugar, vanilla and salt.  Mix well.  Frost warm cookies.  Yields 6 dozen.

Judy’s Strawberry Pretzel Salad

 

pretzel salad

Hardship often prepares an ordinary person for an extraordinary destiny. –C.S. Lewis

Photo and recipe from Allrecipes.com.  This recipe serves 16.

  • 1 ½ cups crushed pretzels
  • 4 ½ tablespoons white sugar
  • ¾ cup butter, melted
  • 1 cup white sugar
  • 2 (8 ounce) packages cream cheese
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 (6 ounce) package strawberry flavored Jell-O
  • 2 cups boiling water
  • 1 (16 ounce) package frozen strawberries

Directions

1.    Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.

2.    In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.

3.    In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.

Rolo Bites

rolo bites

An ounce of mother is worth a pound of clergy. — Rudyard Kipling

We had this easy and yummy little treat at Emilie’s.

50 small pretzel twists
50 pieces rolo candies
50 pieces whole pecans or 50 pieces walnuts
Directions:

1 Place pretzel pieces on a baking sheet.  (I like Snyder’s pretzels).
2 Top with one Rolo candy.
3 Place in a warm (250 degrees) oven to just let the Rolo candy melt on top of the pretzel to hold it in place.
4 Remove from oven and place a pecan piece on top.
5 Let cool and harden.

Mrs. Sigg’s Snickerdoodles

Everyone needs a good Snickerdoodle recipe, right?  Well, here’s a good one.

Site source: http://allrecipes.com/recipe/10687/mrs-siggs-snickerdoodles/

Snickerdoodles

  • ½ cup butter, softened
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons white sugar
  • 2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
  3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
  4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
Tips:  If you’re having a problem with flat cookies, there could be two reasons. Check your baking soda and Cream of Tartar to make sure they’re fresh. Baking soda goes flat pretty soon after opening the box. I start a new box almost every month. To test it, just put a tiny bit of the soda in some water. If it doesn’t start fizzing immediately, it’s not any good. Also, if your eggs are too big the dough will spread too much. Most recipes call for large eggs, not extra large. If you are using extra-large, pour off a little of the whites.
1st: Use butter AND eggs that are room temp. Can use all butter w/excellent results. 2nd: Mix dry & wet separately. 3rd: Hand mix or you’ll get a different result. Do not overmix.  Lastly, use a medium scoop. For the topping, use 3T. sugar & 3.5 tsp. of cinnamon dumped in ziplock bag. Do not be afraid to over coat.

Christmas Jell-O Jigglers

Jell-O Jigglers recipe

  • 4 packages (4-serving size) Jell-O Brand Gelatin or Sugar Free Gelatin, any flavor
  • 2 1/2 cups boiling water or fruit juice

Dissolve gelatin completely in boiling water in a bowl. Pour into 8- or 9-inch square pan.Chill until firm, about 4 hours. Cut with any cookie cutter. Garnish as desired. Cube remaining gelatin.

Lion House Orange Rolls

Lion House Orange Rolls

Ingredients:

  • 1 recipe dough for Lion House Dinner Rolls
  • ½ cup butter, melted
  • Zest from two oranges
  • ¼ cup sugar
  • 1 recipe Orange Icing (see below)

Lion House Dinner Rolls

INGREDIENTS:

  • 2 cups warm water (110 to 115 degrees)
  • 2/3 cup nonfat dry milk (instant or non-instant)
  • 2 tablespoons dry yeast
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1/3 cup butter, shortening, or margarine
  • 1 egg
  • 5 to 5 ½ cups all-purpose flour, or bread flour

METHOD:

In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).

Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut rolls into desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1-1 ½ hours).

Follow recipe for Orange Rolls at this point.

Method:

After dough for Lion House Dinner Rolls has risen the first time, roll dough to rectangle about ¼ inch thick. Combine melted butter and orange zest in a small bowl; brush over dough. Sprinkle with sugar. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Roll up strips, starting with narrow edge. Place on lightly greased baking sheet. Allow to rise until double in size, about 40 minutes. Bake at 375 degrees for 12 to 15 minutes, until light golden brown. Remove from oven and brush with melted butter. Allow to cool about 10 to 15 minutes, drizzle with Orange Icing. Makes 18 rolls.

Orange Icing

Ingredients:

  • 1 ½ cups powdered sugar
  • 2 tablespoons freshly squeezed orange juice (reserve from zested oranges used in Orange Roll Recipe)
  • 2 to 4 tablespoons heavy cream, or 2 tablespoons half-and-half

Method:

Place powdered sugar and orange juice in a small bowl; add half the amount of heavy cream. With spoon or mixer, mix until smooth. If icing is too thick, add more cream a little at a time. The hotter the rolls are when frosted, the thicker the frosting needs to be. Note: You can add more orange flavor by mixing in 1 to 2 teaspoons orange zest if desired.