Sorry to take so long - it's been crazy around here trying to get ready for Christmas (I'm sure you can all empathize!). Thankfully, our latest Taste of Home can help put the perfect spread on the table Christmas morning. And what a treat to see so many new faces come out to share their favorite breakfast recipes! Thanks to all for such a pleasant morning and especially to Debbie, Melissa, and Danelle for taking care of setup and cleanup at the church.
Merry Christmas!
Sunday, December 14, 2008
Carmel Rolls/Pull-Aparts
Recipe submitted by Danelle L.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
24 frozen Rhodes rolls
1 small pkg butterscotch (cooked, not instant) pudding, not prepared
1/2 cup butter
3/4 cup brown sugar
3/4 tsp cinnamon
Boil or microwave the butter, brown sugar and cinnamon. Put 12 rolls on bottom of a greased Bundt pan. Sprinkled 1/2 of the pudding mix over the top of the rolls. Pour half of the butter mixture over rolls. Repeat with remaining rolls and ingredients. Cover with sprayed plastic wrap and let rise overnight. Bake at 350 degrees for 30 minutes. *You may want to put something on the bottom of the oven to catch any spills. When done, invert rolls onto serving platter.
Heirloom Crepes
Recipe submitted by Susette T.
Crepes
4 eggs
1/2 cup sugar
2 tsp vanilla
1 1/2 tsp salt
4 cups milk
2 1/2 cups flour
3 Tbsp vegetable oil
Filling
2 (8 oz) pkgs cream cheese
2 cups sour cream
Zest of 1 lemon
Powdered sugar to taste
Fruit Toppings
Strawberries, boysenberries, blackberries, raspberries, peaches
To make the crepes, combine eggs, sugar, vanilla, salt, milk, flour and oil. Beat with a rotary beater until blended. Heat a black iron skillet to medium heat. Oil the skillet after swirling. Cook until you can life the edge, lift and flip over, cooking for just a few seconds. Repeat with remaining batter.
To make the filling, blend the cream cheese, sour cream, lemon zest and powdered sugar until smooth. To make the topping, wash the berries. Peaches may be peeled, sliced and lightly sugared.
While crepes are hot, brush with melted butter. Place about 3-4 Tbsp of filling on each crepe. Fold or roll. Cover with fruit of choice. Sprinkle with powdered sugar. Serve immediately.
Crepes
4 eggs
1/2 cup sugar
2 tsp vanilla
1 1/2 tsp salt
4 cups milk
2 1/2 cups flour
3 Tbsp vegetable oil
Filling
2 (8 oz) pkgs cream cheese
2 cups sour cream
Zest of 1 lemon
Powdered sugar to taste
Fruit Toppings
Strawberries, boysenberries, blackberries, raspberries, peaches
To make the crepes, combine eggs, sugar, vanilla, salt, milk, flour and oil. Beat with a rotary beater until blended. Heat a black iron skillet to medium heat. Oil the skillet after swirling. Cook until you can life the edge, lift and flip over, cooking for just a few seconds. Repeat with remaining batter.
To make the filling, blend the cream cheese, sour cream, lemon zest and powdered sugar until smooth. To make the topping, wash the berries. Peaches may be peeled, sliced and lightly sugared.
While crepes are hot, brush with melted butter. Place about 3-4 Tbsp of filling on each crepe. Fold or roll. Cover with fruit of choice. Sprinkle with powdered sugar. Serve immediately.
Breakfast French Toast
Recipe submitted by Diane T.
16 oz French Bread
1 (8 oz) pkg cream cheese
Sauce:
8 eggs
1 1/2 cups milk
6 Tbsp butter
1/4 cup maple syrup
Cube bread and cream cheese. Butter pan. Pour sauce mix over bread and cream cheese. Store overnight. Bake at 325 degrees for 35-40 minutes. Let sit for 5 minutes before serving. Top with maple syrup.
16 oz French Bread
1 (8 oz) pkg cream cheese
Sauce:
8 eggs
1 1/2 cups milk
6 Tbsp butter
1/4 cup maple syrup
Cube bread and cream cheese. Butter pan. Pour sauce mix over bread and cream cheese. Store overnight. Bake at 325 degrees for 35-40 minutes. Let sit for 5 minutes before serving. Top with maple syrup.
Christmas Morning Casserole
Recipe submitted by Paula E.
8-10 Bread slices, cubed
2 cups grated cheese
20 link sausages
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can Cream of Mushroom soup
1/2 cup milk
Arrange bread in bottom of 9x13-inch baking dish. Sprinkled with grated cheese. Brown sausage, drain off grease, and cut into thirds. Arrange sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Cover and refrigerate overnight.
Dilute cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300 for 1 1/2 hours.
*Photo courtesy Paula and used with her permission.
8-10 Bread slices, cubed
2 cups grated cheese
20 link sausages
4 eggs
2 1/4 cups milk
3/4 tsp dry mustard
1 can Cream of Mushroom soup
1/2 cup milk
Arrange bread in bottom of 9x13-inch baking dish. Sprinkled with grated cheese. Brown sausage, drain off grease, and cut into thirds. Arrange sausage on top of cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Cover and refrigerate overnight.
Dilute cream of mushroom soup with 1/2 cup milk and pour over casserole. Bake at 300 for 1 1/2 hours.
*Photo courtesy Paula and used with her permission.April's Breakfast Casserole
Recipe submitted by April G.
10 eggs
1 1/2 cups half & half
2 Tbsp green onions, chopped
Salt and pepper
6 slices of Texas Toast (thick cut, crusty white bread)
1 lb pork sausage, cooked and drained of fat
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half & half and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 9x13-inch baking pan. Line the pan with the bread, cutting and rearranging if needed, to make sure the entire pan is covered with bread. Sprinkle the bread with the cooked sausage and cheese. Pour egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 minutes or until the egg mixture is set.
10 eggs
1 1/2 cups half & half
2 Tbsp green onions, chopped
Salt and pepper
6 slices of Texas Toast (thick cut, crusty white bread)
1 lb pork sausage, cooked and drained of fat
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half & half and green onions. Mix well, highly season with salt and pepper and set aside. Butter a 9x13-inch baking pan. Line the pan with the bread, cutting and rearranging if needed, to make sure the entire pan is covered with bread. Sprinkle the bread with the cooked sausage and cheese. Pour egg mixture over the entire pan. Cover and refrigerate overnight. Preheat oven to 350 degrees. Cook covered for 45 minutes or until the egg mixture is set.
Breakfast Casserole
Recipe submitted by Shar H.
24 oz shredded hash browns, thawed
1/2 cup margarine, melted
1 1/2 cups grated cheddar cheese
1 1/2 cups grated swiss cheese
1 1/2 cups diced cooked ham
3 beaten eggs
1/2 cup milk & 1/2 cup cream OR 1 cup Half & Half
1/2 tsp seasoned salt
Butter 9x13-inch pan. Press potatoes in pan and drizzle with melted margarine. Bake at 375 for 20 minutes. Sprinkle ham and cheeses on top of hashbrowns. Beat eggs, milk, and cream together; add seasoned salt. Pour over hashbrown mixture. *At this point, it can be refrigerated overnight. Bake at 375 for 35-40 minutes.
Variation: Add 1 1/2 Tbsp dried onion to hashbrowns. Serve casserole with fresh salsa - yummy!
24 oz shredded hash browns, thawed
1/2 cup margarine, melted
1 1/2 cups grated cheddar cheese
1 1/2 cups grated swiss cheese
1 1/2 cups diced cooked ham
3 beaten eggs
1/2 cup milk & 1/2 cup cream OR 1 cup Half & Half
1/2 tsp seasoned salt
Butter 9x13-inch pan. Press potatoes in pan and drizzle with melted margarine. Bake at 375 for 20 minutes. Sprinkle ham and cheeses on top of hashbrowns. Beat eggs, milk, and cream together; add seasoned salt. Pour over hashbrown mixture. *At this point, it can be refrigerated overnight. Bake at 375 for 35-40 minutes.
Variation: Add 1 1/2 Tbsp dried onion to hashbrowns. Serve casserole with fresh salsa - yummy!
Hash Brown Quiche
Recipe submitted by Paige G.
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 tsp salt
Place hash brown patties in greased 9x13-inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkled potatoes with ham and cheeses. Beat eggs in a large bowl. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 degrees for 30 minutes or until eggs cooked through.
8 shredded frozen hash brown potato patties
1/2 cup butter, melted
1 cup cubed precooked ham
1 cup shredded cheddar cheese
1 cup shredded Swiss cheese
8 eggs
2 cups milk or cream
1/2 tsp salt
Place hash brown patties in greased 9x13-inch pan. Pour melted butter evenly over the surface of potato patties. Bake at 350 degrees for 20 minutes. Remove from oven and sprinkled potatoes with ham and cheeses. Beat eggs in a large bowl. Add milk or cream and salt. Stir. Pour mixture over cheeses and ham. Bake at 350 degrees for 30 minutes or until eggs cooked through.
Breakfast Casserole
Recipe submitted by Lorelei S.
2 lbs shredded or died potatoes
1/2 cup margarine (optional)
8 eggs
1 1/2 cups half & half
Seasoned salt
12 oz cooked sausage
Green peppers (optional)
Onions (optional)
Shredded cheese
Spray 9x13-inch pan. Spread potatoes in bottom of pan. Drizzle with melted margarine (optional). Bake at 450 for 15-20 minutes. Whip eggs and half & half. Add seasoned salt. Sprinkle sausage, green peppers, and onions over potatoes. Cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set. Sprinkle with grated cheese and bake until melted.
Low-fat variation: Omit margarine, using butter spray instead. Use milk instead of Half & Half, low-fat sausage or ham, and mozzarella cheese.
2 lbs shredded or died potatoes
1/2 cup margarine (optional)
8 eggs
1 1/2 cups half & half
Seasoned salt
12 oz cooked sausage
Green peppers (optional)
Onions (optional)
Shredded cheese
Spray 9x13-inch pan. Spread potatoes in bottom of pan. Drizzle with melted margarine (optional). Bake at 450 for 15-20 minutes. Whip eggs and half & half. Add seasoned salt. Sprinkle sausage, green peppers, and onions over potatoes. Cover with egg mixture. Bake at 350 for 30-40 minutes or until eggs are set. Sprinkle with grated cheese and bake until melted.
Low-fat variation: Omit margarine, using butter spray instead. Use milk instead of Half & Half, low-fat sausage or ham, and mozzarella cheese.
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