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Monday, January 27, 2014

Breakfast Casserole

Found this Breakfast Casserole recipe online.
Christmas morning-perfect!


1 (30 oz) package frozen shredded hash brown potatoes, thawed
1 onion, diced

1 lb ground sausage, browned and drained
2 cups shredded strong cheese (sharp cheddar, swiss, etc)
1 green pepper, slice a couple of rings for garnish, dice the rest
1 red pepper, slice 6-7 rings, dice the rest

1 c. sliced mushrooms
12 eggs
2 cups milk
1/2 t. salt
1/4 t. ground black pepper


Drain potatoes, and fry in frypan with onion to get most of the moisture out.  Assemble remaining ingredients, pouring the egg/milk mixture over the top.  Garnish the top with pepper slices.
Bake in a 325-degree oven for 1 hour, or until inserted knife comes out clean, and eggs are set.

Top with green onions, salsa, tomatoes, mushrooms, avocado, etc.  

Monday, January 6, 2014

Wassail!

♫ Here we come a wassailing, among the leaves so green...♪♫♪

'Tis the season for gathering with friends, singing carols, and drinking hot cider.  Historically, Wassail refers both to the Old English greeting 'Waes Hail'  'be you healthy', and to the drink of wassail, a hot mulled cider (made with sugar, cinnamon, ginger, and nutmeg and topped with slices of toast).  It was traditionally drunk as part of "wassailing" - a ritual intended to ensure a good cider apple harvest the following year.   These days it refers more to the drink rather than the greeting.

My version of "wassail" does not contain mulled spices, or apple cider, or any kind of alcohol.  It is just a good hot drink, great for winter parties.  This was the recipe we used at my wedding reception.  No muss, no fuss.  Tastes soooo good.  It's also 116 calories per cup, with about 30g of sugar, but hey.  Less calories than a can of soda.  Ü  I'll be making a batch for our family party this weekend, and we'll probably have leftovers for our anniversary next week.

Bring to a boil:
3 c. sugar
4 c. water

Add:
1  12-oz can frozen orange juice concentrate
3/4 c. lemon juice
4 quarts water

Return to a boil, then add:
1 t. almond extract
Serve hot.

 ♫♪ ...Love and joy come to you,
and to you, your wassail too,
And God bless you and send you a Happy New Year,
And God send you a Happy New Year!...♫

Stuffed Mushrooms!

Chelsea's favorite since she won the Dairy Contest at the Wasatch County Fair with this delicious appetizer.


Stuffed Mushrooms
2 lb. mushrooms (white or Bella)
1/2 lb. breakfast sausage
1/2 an 8-oz brick cream cheese

Wash and pop the stems out of the mushrooms.   Save the stems for another dish or chop finely and set aside.  Place caps in glass baking dish.  Brown and drain the sausage and chopped mushroom stems.  Remove from heat and add the cream cheese.  Stir until cream cheese is melted and smooth.  Fill mushroom caps with sausage mixture.  Bake at 350o  for 15 to 20 minutes, or until mushrooms are cooked through.


Our favorite at Thanksgiving, parties and other special events.  Mouthwatering!
~Chelsea

Saturday, January 4, 2014

Huckleberry Cheesecake

Our favorite way to celebrate:  HUCKLEBERRIES!!
See more Huckleberry Stories, Celebrations & Memories HERE.

Huckleberry Cheesecake
Ingredients:
1 8-oz brick of cream cheese
1 cup powdered confectioner's sugar
1/2 pint (1 cup) whipping cream
Pre-made shortbread or graham cracker crust(s)
Strawberry flavor Danish Dessert pudding/pie glaze/topping mix
1 to 2 cups berries
     (huckleberries, strawberries, raspberries, blueberries, etc.)

Instructions:

EASY CHEESECAKE
  Blend together cream cheese and powdered sugar.  Set aside.

  In a separate bowl, whip the whipping cream at medium-high speed until soft peaks form.  Be careful not to over-beat!

  Gently fold in whipped cream with cream cheese mixture.  That's it!  Instant "Cheesecake".  It's more like cream cheese fluff, but we call it cheesecake, anyway. 

Spread half of the mixture into prepared shortbread or graham cracker crusts.   Use the leftover to pipe around the edges.    Use any more leftover cheesecake mixture and fill dessert dishes, a second crust or sometimes I use mini crusts.  Refrigerate.




TOPPING:
Put on an apron (see a super darling apron HERE).
Prepare Danish Dessert pudding/pie glaze/topping according to package directions using 2 cups water.
  Bring the water to a boil, stir in the mix, boil for 1 minute, stirring constantly. 
  (Click HERE for a made-from-scratch recipe from Anne at The Changeable Table.)

  Remove from heat and stir in 1 to 2 cups fresh or frozen berries.  To serve, pour the partially cooled berry sauce over individual slices of cheesecake. 

If you are making the cheesecake beforehand, pour berry sauce over the entire cheesecake, then refrigerate until cooled and set, then slice and serve. 
Or not.  I couldn't resist. 


"This is the best thing I've ever had in my mouth!"  ~Janet Bleyl

Or, you could skip the cheesecake, and pour the huckleberry sauce over pancakes or waffles... ♥



... or pour the sauce over ice cream, OR over the ice cream on top of the waffles, just like we used to do for birthdays when I was a kid.



Any leftover berry sauce?  Huckleberry shakes.  Mmmmmmmmmmmmmmm!



~ the Momma.  Ü

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