Sausage, Egg & Cheese Breakfast Casserole

My favorite time to make a special breakfast is on the weekends.   Even though, we're usually tied-up with some sort of sports activity, our mornings are more relaxed, and we're all at home at the same time. Now, that's a reason to celebrate!  This breakfast casserole  is a tasty way to enjoy a hearty weekend breakfast.  Sausage, eggs and cheese are a classic combination, and in my casserole, they don't disappoint. 

For the casserole you'll need:
8 oz cooked and crumbled spicy  sausage
5 green onions, thinly chopped
2 Tbsp butter or margarine
8 large eggs
3 Tbsp milk
2 [8 oz] cans crescent rolls
1 [6.5 oz] container light spreadable cheese [I used Alouette garlic & herb]
1 cup shredded sharp cheddar cheese
salt & black pepper to taste
For the topping:
1 beaten egg
2 Tbsp grated parmesan cheese

Directions:
Preheat the oven to 375°F and spray a 9 x 13 inch baking dish with cooking spray.  Cook and crumble 1/2 pound of spicy seasoned sausage.  If you prefer a less spicy version, regular sausage will work well, too.  Cook the sausage until no pink remains, then drain the fat away from the pan before layering in the casserole.  In a separate skillet over medium-high heat, saute the chopped green onions in two tablespoons of butter, just until they're beginning to soften.

 
In a small mixing bowl, whisk together 8 eggs with 3 tablespoons of milk.  Season with salt and black pepper to taste.  Add  the eggs to the green onions in the pan, and lower the heat.  Soft scramble the eggs, for 2 minutes then remove from the heat.  The eggs should be cooked but still soft. 

 

Press one can of crescent rolls onto the bottom and slightly up the sides of the baking dish.  Try to seal the perforations in the crescent rolls as you press the dough.  Using an offset spatula, spread the garlic and herb cheese evenly over the crust.

Next, dollop the soft scrambled eggs over the cheese.

Arrange the cooked and crumbled sausage over the scrambled eggs and sprinkle the shredded cheese on top.

Unroll the second can of crescent rolls, and press the perforations together.  Gently stretch the dough into a 9 x 13 inch rectangular  shape.  Admittedly, this isn't the easiest thing to do, but, if you have a silicone baking mat like a silpat,  it can really make things a lot easier for this task!   Lay the crust on top of the shredded cheese layer, and fit it to the pan, tucking it in along the edges of the dish.  Whisk the last egg in a bowl, and using a pastry brush, brush the top of the crust.  The egg wash will not only hold the parmesan in place, it will make the top pretty and golden.  Sprinkle the grated parmesan on top.

Place into the preheated oven and bake for 25 minutes, or until the top is golden.  Cut into squares, and serve hot.  Yield: 9-12 servings.

Cook's note:
The variations with this dish are endless.  You could easily make this vegetarian friendly by substituting mushrooms in place of the sausage or by using a vegetarian sausage product.  Want to make a creole version?  Mix in 1 1/2-2 teaspoons of creole seasoning with a classic breakfast sausage while it's browning.  What a superb way to start the day!

Orange-Cinnamon Baked French Toast & Orange Syrup

Breakfast anyone?  My Mom always made a hot breakfast for us before school when I was growing up.  It was always delicious, but, french toast wasn't part of our everyday breakfast.  I suppose that's why, when we did have it, I thought it was so special!   My Mom's  french toast was made in the traditional way of dipping the bread slices in an egg custard, and then fried in butter until golden.  This oven french toast is simple to put together, and it truly falls into the category of no fuss meals.  For this easy breakfast, you'll simply mix up a creamy custard to pour over your french bread slices.  Then, cover and refrigerate.  In the morning, it's ready to bake!  You'll have an elegant and delicious breakfast, and the best part is... there's no frying required!

You'll need:
9 [1 inch] thick slices french bread
butter
1 cup half & half
3 x-large eggs or 4 large eggs
1/2 cup granulated sugar
1/4 cup fresh orange juice
2 tsp orange zest
1 tsp cinnamon
1 tsp pure vanilla
1/8 tsp salt
dash of nutmeg
butter

Directions:
Cut the french  bread into one inch thick slices.

Butter the bottom and sides of a 9x13 baking dish and arrange the bread slices side by side in the dish.

In a small mixing bowl, whisk together, the half & half, eggs, orange juice and zest, sugar, cinnamon, vanilla, nutmeg and salt.  Whisk until the sugar has dissolved and the ingredients are fully combined.

After the mixture has come together, pour it evenly over all of the bread slices.  Cover tightly with plastic wrap and refrigerate.  The bread will sit in the fridge overnight to soak in all of the flavors from the custard!

In the morning, preheat the oven to 425°F.  Uncover the baking dish and discard the plastic wrap.  Sprinkle the tops of the bread with additional cinnamon and sugar.  How much?  I usually just eyeball this step.  Place the dish into the preheated oven and bake for 22-25 minutes or until the tops are golden and the bread is slightly puffy.

While the french toast is baking, it's time to prepare the orange syrup.

 

For the orange syrup you'll need:

1 cup granulated sugar

2/3 cup fresh orange juice

1 Tbsp honey

1/2 tsp ground cinnamon

 

Directions:

In a small saucepan, bring all of the ingredients to a boil. 

Lower the heat to a simmer, and continue to cook for 15 minutes until thickened and reduced.  The syrup will become dark amber in color.  Serve warm with the french toast.  Yield: approximately 1 cup

Just before serving, dust the french toast with additional cinnamon and sugar. Serve with a side of homemade orange syrup and fresh fruit. Yield: 9 servings

 

Cook's note:

The syrup can be made ahead and warmed just before serving.

Banana Pudding Bread

 

Today is National Banana Bread Day.  I often ask myself, who thinks up this stuff?   So, I thought, okay, I'll play along since banana bread is one of my favorite things to enjoy with a cup of hot tea!  My recipe for banana bread has a bit of a twist.  I like to combine the creamy flavors of banana pudding into my bread batter and top it off with a crunchy vanilla wafer streusal.  Enjoy it warm with butter, or cold the next day, either way, it's bananalicious!

For the banana bread you'll need:
6 Tbsp softened butter
1 tsp pure vanilla
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
3 medium ripe bananas [1 1/2 cups mashed]
1 [3.4 oz] box instant banana cream pudding mix
1 1/2 cups all purpose flour
1/2 cup finely ground vanilla wafer crumbs
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1 1/2 tsp pumpkin pie spice or ground cinnamon
1/2 cup buttermilk
For the streusal topping you'll need:
4 Tbsp cold butter
1/2 cup finely ground vanilla wafer crumbs
1/3 cup light brown sugar
1/4 cup all purpose flour
1 tsp pumpkin pie spice or ground cinnamon
1/2 cup pecan pieces

Directions:
Preheat the oven to 350°F.  Butter a 9 x 5 x 3 inch loaf pan and set aside.  To make the batter, in the bowl of a stand mixer, cream together the softened butter, brown sugar and granulated sugar.  This will take around 2-3 minutes to come together.  Next add the vanilla, and the eggs one at a time.  Continue to beat until combined.

Add the bananas and the banana cream pudding mix.  Continue to whip on medium-high speed, just until the pudding has dissolved and is mixed into the creamed mixture. 

In a separate bowl, sift together 1 1/2 cups of flour, 1/2 cup of vanilla wafer crumbs, baking soda, salt, baking powder and pumpkin pie spice.  I usually do this with a whisk, because it works perfectly, and it's quicker and easier.  I usually buy way more pumpkin pie spice than I need for my Fall baking, so, I love finding additional uses for it! If you like, you could substitute 1 1/2 teaspoons of cinnamon in it's place.

Lower the speed of the mixer, and begin to add the dry ingredients alternatively with the buttermilk.  Don't forget to stop and scrape down the sides of the bowl periodically.

Continue this process until all of the flour and buttermilk have been incorporated.  Increase the mixer speed and beat for 1-2 minutes after everything has been added.  The batter will be creamy, dense and thick. 

Spread the bread batter into the prepared loaf pan.  I really love the thick and creamy texture of this batter.  One taste, and you'll see why!  Bounce the pan a couple of times on the counter to settle the batter before you top it with the streusal.

To prepare the streusal topping:  Using a food processor, a pastry cutter or fork, cut the butter into the vanilla wafer crumbs, flour, brown sugar and pumpkin pie spice until it resembles coarse crumbs.  Stir in the pecans by hand.

Sprinkle the streusal on top of the banana bread.

Bake for 45 minutes at 350°F, then lower the oven temperature to 325°F.  Continue to bake for an additional 30 minutes. Always test the center to be certain it's done before removing it from the oven.  Cool in the pan for 15 minutes, then gently run a knife around the edge to loosen the streusal from the pan.  Remove from the pan and place onto a wire rack to cool completely. Yield: One loaf

Cook's note:

Banana bread, like most quick breads, is even better the second day. The flavors will only intensify. Wrap tightly in plastic wrap or aluminum foil and store in the fridge.

Caramel Pecan-Praline Cake

If there's one sweet flavor I love it's caramel!  My love of caramel, nuts and sheer decadence collide in this delicious creamy dessert packed with toasted pecans, caramel and ooey, gooey, goodness. The filling, made with sweetened condensed milk, and the caramel bits melt together while baking, to magically coat the pecans forming a soft and crunchy, golden praline layer.  On top, the sweetened condensed milk forms a fabulous golden caramelized crust.  One bite of this delicacy and you'll hear angels sing!  The sweetened condensed milk and caramel combine to form a flavor that can only be described one way...Caramelicious!

For the cake you'll need:
1 18.25 oz. box of caramel cake mix
1/2 cup of caramel bits [I used Kraft]
1 1/2 cups of powdered sugar
1 14 oz. can of sweetened condensed milk
1 8 oz. softened cream cheese
2 sticks of melted butter divided
1 1/2 cups of toasted pecan pieces
4 eggs
2 Tbs. all purpose flour
1 tsp. of vanilla
pinch of salt
garnishes:
1 16 oz. frozen whipped topping thawed
1/2 cup of praline pecan pieces


Preheat the oven to 350 degrees and spray a 9x13 inch glass baking dish with cooking spray.  Set aside.  Line a 11x17 inch baking sheet with parchment paper or aluminum foil and spread 1 1/2 cups of pecan pieces evenly onto the pan.  Bake for 6-8 minutes until toasted then set aside to cool.  I like to break whole pecans roughly into pieces by hand, because I really like the larger pieces in this cake.  If you prefer, you can use a finer chopped pecan, it's your choice.

In a mixing bowl of a stand mixer,  fitted with a paddle attachment, add the entire box of cake mix, one stick of melted butter and one egg.

Mix for 1-2 minutes until thoroughly combined, then press the crust evenly onto the bottom of the prepared baking dish.

Sprinkle 1 1/2 cups of toasted pecans and 1/2 cup of caramel bits evenly over the crust.  While baking, the caramels will melt and mix with the sweetened condensed milk filling to coat the pecans and form the praline layer.

In the same mixing bowl,  mix together the softened cream cheese, sweetened condensed milk, flour, salt and vanilla.  Whip on medium-high speed for 2-3 minutes until the cream cheese is completely smooth. 

Next, add the remaining stick of melted butter and 3 eggs one at a time.  Mixing well after each addition.  Lower the mixer speed and slowly mix the powdered sugar into the filling.  You'll need to stop and scrape the sides of the bowl a couple of times to be certain all of the ingredients combine well.  After all of the sugar has been added, increase the mixer speed to medium high and whip for 2 minutes.

Pour the prepared filling evenly over the crust.

Place into the preheated oven and bake for 42-45 minutes depending on your oven.  Test for doneness by gently shaking the dish.  While baking, the cake filling will puff up and become golden and caramelized on top.  When shaken, the cake will still have some movement.  This means you did a great job not over baking! The center will be done but still "gooey."  

Allow the cake to rest on the counter for at least 2 hours before cutting.  While the cake is cooling, and just before serving, prepare the caramel sauce.   

For the caramel sauce you'll need:

1 cup of caramel bits

1/4 cup of heavy cream

1/2 tsp. of vanilla flavoring

Place the caramel bits and cream in a microwave safe bowl.

 Melt the caramel bits together with the heavy cream at 20 second intervals, removing to stir each time.  Continue this process until the caramel has melted and is completely smooth.  Lastly, add the vanilla flavoring to the caramel sauce.

Drizzle the warm caramel sauce over the cake.  Garnish with additional praline pecans and serve with a dollop of whipped cream. Refrigerate leftovers.  Yield: 12-16 servings

Cook's note:

Caramel bits and toffee bits are two different products.  Caramel bits are small, round, soft caramels that can be melted, as in this case, to make a caramel sauce.

Au Gratin Ranch Potatoes



Hash brown casseroles are quite common here in the South.  They're easy, well loved and you can count on several different varieties showing up at just about any potluck gathering.  The one I recall seeing most often uses hash browns, lots of cheese and it's topped off with crushed buttery cornflakes.  There's nothing wrong with that dish, it's yummy!  My version  keeps it simple, and just mixes it up a little by adding a layer of flavor with a buttermilk dressing and a fun twist on the topping.

You'll need:
1 32 oz bag frozen hash brown potatoes, unthawed
16 oz sour cream
1 [10 3/4 oz] can cream of onion soup
1 [0.4 oz] pkg dry buttermilk dressing mix
2 chopped green onions
6 Tbsp melted butter or margarine, divided
2 cups grated white cheddar cheese, divided
1 1/2 cups crushed ranch flavored potato chips
black pepper to taste

Directions:
Preheat the oven to 325°F.  Spray a 9 x 13 inch baking dish with cooking spray.  In a mixing bowl, mix together the frozen hash browns, cream of onion soup, sour cream, buttermilk dressing mix and chopped green onions.  Season with black pepper to taste.  Stir everything together.  Since the hash browns are frozen this takes a little effort.  It's quite helpful if the hash browns are loose, and not stuck together in chunks.  Just give the bag a hearty pounding on the counter to loosen before you pour them into the mixing bowl. ☺

Next add 4 tablespoons of melted butter and 1 1/2 cups of shredded white cheddar cheese.  Of course, any cheddar you like will work.  Mix well.

Pour the mixture into the baking dish and drizzle with the remaining 2 tablespoons of melted butter.  Sprinkle 1/2 cup of cheese on top then spread the crushed ranch flavored potato chips evenly over it all.

Place into the oven and bake for 1 hour and 20-25 minutes until golden and bubbly.  Serve hot.  Yield: 10-12 servings

Chicken, Ham & Swiss Cheese Bake

This dish is one of my favorite "special occasion" dishes.  If you're like me, you always want to serve something a little extra special for Holidays or when entertaining company, and this dish fits into that mold.  It's the creamy and decadent sauce that puts this dish into the "over the top" category.  The flavors in this dish have universal appeal, because it combines tender chicken, with smokey ham and creamy swiss cheese.  It's much more flavorful than a traditional cordon bleu, and there's no need to go to the trouble of pounding and rolling the chicken breasts jelly roll style.  The sauce is simple, but decadent, and you can bake it, which adds to the ease of preparation.  Serve with a side of buttered pasta or rice pilaf, so you can enjoy every drop of the delicious sauce!

You'll need:

4 large boneless skinless chicken breasts
8 thin slices of smoked ham
4 slices of swiss cheese
1 pint of heavy whipping cream
2 cups of shredded swiss cheese
1 1/2 cups of crushed swiss cheese crackers mixed with one Tbs. of melted butter
3 Tbs. of dijon mustard
2 Tbs. of butter
juice of one small lemon
1/2 tsp each of garlic powder, tarragon, ground white pepper, salt and onion powder
paprika, garlic salt and pepper to season the chicken breasts


Preheat the oven to 350 degrees and spray a 9x13 inch baking dish with cooking spray.  Set aside.  To prepare the filling, take two pieces of ham and one piece of cheese per chicken breast.  Roll the cheese between the two pieces and chill. 

Slice through the middle and butterfly each piece of  chicken being careful not to cut all the way through.  Season each side with paprika, garlic salt and black pepper to taste.  By butterflying the chicken, we're creating a "pocket" to hold our roll-up in place.

In a stove top pan over medium high heat, melt 2 tablespoons of butter.  Brown the seasoned chicken on the top side only then remove to a platter.  Fold each of the chicken breasts over  the chilled ham and cheese roll ups. I thought about putting a slice of cheese onto the chicken breast first, but, I really like for the smokey flavor of the ham to infuse the chicken.  You can add an additional piece of cheese, if that suits your taste, no problem!

Place into the prepared baking dish ham and cheese side down.  As the chicken cooks, and becomes firmer, the ham roll-up will naturally be held in place.

For the sauce, in a small mixing bowl, whisk together the cream, dijon mustard, lemon juice, tarragon, garlic powder, onion powder, salt and white pepper.  This truly is the simplest sauce to have such an incredible flavor!  But, it's cream we're using, so, it's gotta be good, yes?

Pour the sauce over the chicken, and sprinkle with grated swiss cheese.  The cheese will melt into the cream sauce while baking, and form the incredibly creamy swiss cheese sauce. Sprinkle the cracker crumb mixture on top and dust with paprika.  Bake for 40-45 minutes or until the sauce is bubbly and the chicken is tender.  Yield: 4 servings.

Cook's note:

This recipe easily doubles or triples.  Also,for the cracker topping, I used Baby Swiss flavored Cheez-its.