Recipes from Moms Together 2009-2010

Recipes from Moms Together 2009-2010

September

Sausage Breakfast Casserole

Ingredients:
1 tube sausage (I tested Bob Evan’s original- but feel free to use whatever)
2 ½ cups seasoned croutons
2 cups shredded cheddar cheese (8 oz)
2 ½ cups milk
6 eggs
3/4 teaspoon dry mustard
9×13 foil  pan

Directions

In a large skillet cook sausage over medium heat until brown; drain
Spread croutons evenly in the bottom of a lightly greased foil baking pan (I used Pam).
Sprinkle 1 cup cheese over the croutons. Top with Sausage.
In a large bowl, whisk together 2 1/2 c. milk, the eggs, and dry mustard. Pour over.
Top with cheese
Cover and refrigerate overnight

Bake, uncovered, in a 325 degree oven 50 min or until a knife inserted near the center comes out clean. (It may have melted cheese on the knife, but you should be able to see if it set and the eggs are cooked)

Easy sticky buns

You will need (3) 9×13 pans (the original recipe calls for using a bunt pan J)

2 packages of Kroger frozen rolls (36 count – I am sure Publix or any other store has their brand of this and any will work.)
3 sticks of butter
1 and 1/2 cup brown sugar
2 large boxes of vanilla pudding (not instant)
1 and 1/2 c. chopped pecans

DIRECTIONS:

The NIGHT BEFORE, divide the 2 packages of rolls into the 3 baking pans (they will rise)
Melt the butter.  Pour over the rolls
Mix the brown sugar, vanilla pudding, and pecans. pour over rolls. Cover with plastic wrap overnight in the fridge.

In the morning, bake 350 degrees 25-35 min, or until the rolls are done.

Fresh Fruit with Sweet Lemon Dip

Ingredients:

3 (6 oz) containers custard-style vanilla yogurt
2 t. grated lemon peel
2 T fresh lemon juice
¼ c. packed light brown sugar, divided
Fruit (navel oranges, peeled, star fruit, pineapple, strawberries, blueberries.)

Directions:
Mix yogurt, lemon peel, lemon juice, and 2 T. brown sugar, stirring until sugar is dissolved.  Cut fruit into bite-sized pieces. Place in bowl.  Add remaining 2 T. brown sugar, tossing gently.  Layer yogurt and fruit into parfait glasses. Garnish with additional twists of lemon peel if desired.

October Recipes

Applesauce bread

INGREDIENTS:

3 cups all-purpose flour
3 eggs
2 cups white sugar
1/2 cup vegetable oil
3 cups applesauce
1 cup raisins (optional)
1/2 c. walnuts
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup sour cream
3 disposable mini-loaf pans

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour the mini loaf pans
Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream. Mix in flour, baking powder, soda, and cinnamon. Stir in raisins and nuts. Pour batter into prepared pans.

Bake for 60 minutes- check for done-ness. Cool on wire racks.

Ham Apple Cheddar Casserole

EACH casserole will need-

1 disposable 9×13 pan
4 cups frozen hashbrown potatoes, thawed (diced or shredded)
1 large red apple, cored and chopped
1 t. dried sage
2 T butter
1 ham steak (they come pre-packaged and are between 5-8 oz.)
1 ½ C milk
6 eggs
1 cup cheddar cheese
3/4 t salt

Directions:

The night before- Press thawed potatoes between paper towels to remove moisture.  Place in a lightly greased 9×13 pan. Dot with 1 Tablespoon butter and LIGHTLY BROWN. (I cooked mine for 13 min at 350 and then I broiled on low for about a min. and a half) you can do this while you are making up the rest of the casserole. )

In a small saucepan cook apple and sage in 1 Tablespoon hot butter over medium heat until tender.  Remove from heat.

In a med bowl, whisk together milk, eggs, cheese, and salt.

When potatoes are lightly brown, spread apples and diced ham over the top.

Pour egg mixture on the top- do not mix. Cover with plastic wrap.

IN THE MORNING- bake at 350 for 35-40 min, or until a knife inserted near the center comes out clean.

November Recipes

Ham Cheese Croissant Casserole

Ingredients -for one casserole:

4 croissants (found in the bakery section of the grocery store)
5 oz swiss cheese
8oz ham- cubed
9 eggs
1 and 1/2 cups Half and Half
1Tb dry mustard
2 TB honey
1/2 t salt
1/2 t pepper
1/4 t nutmeg
9×13 foil  pan

Directions:

1. Cut croissants in half lengthwise and then cube. Place croissant pieces into a lightly greased 9×13 pan.  Top with ham and cheese

2. Whisk together eggs, half and half, dry mustard, honey, salt, pepper, and nutmeg.

3.  Pour egg mixture over the croissants, ham, and cheese.  Press croissants down to submerge in egg mixture. Cover and chill overnight.

4. Preheat oven 325.  Bake, covered 35 min.  Uncover and bake 25-30 min or until browned and set.

Pumpkin cake with cream cheese frosting

Ingredients:

1 box yellow cake mix (plus the ingredients called for in the package directions)
½ teaspoon pumpkin pie spice 1- 15 oz can pumpkin puree
2, 8-oz bars cream cheese, at room temp
2-3 cups confectioners sugar
1T vanilla
1 9×13 disposable pan

Heat oven to 350.  Grease a 9×13 pan. Prepare the cake mix as directed but with the following change- ADD the pumpkin pie spice and SUBSTITUTE the can of pumpkin puree for the water called for in the package directions.

Poor the prepared batter into the pan.  Cook until a toothpick comes out clean- (or a fork). The time should appear on the box of instructions!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: