Archive for the ‘breakfast’ Category

Breakfast Goodies

February 15, 2010

Hi Everyone!!

I hope you all had a wonderful Valentine’s weekend with your honey, and maybe watching some Olympics.

Today’s recipes come as a request from my friend Brenda, in Outer Banks, North Carolina (who had snow last week – haha).. We have used this breakfast casserole for Christmas morning for years. It is so convenient to make it the night before.  Hope you enjoy it, Brenda! For good measure I also have goodies for you. Who wouldn’t like cheesecake for breakfast? This recipe came from a friend, Carol who does some catering and also works with my daughter. These are easy and scrumptious. I take requests! If you are looking for something, leave me a note in the blog and I will post it.

Coming soon: SOUP! I recently reconnected with an old friend that calls himself the Soup King! He has promised to send some great recipes. I have a few of my own. There is nothing more satisfying on a cold night like a good bowl of soup!

We are supposed to get lots more snow today (we haven’t melted off the 19 or so inches from last week yet…), so it’s a good time to test soup recipes (hurry, John – get those sent!) and make breakfast casserole!

Just had to show you a picture of who I cuddle with on these cold northern, winter days. This is Georgia (chocolate) and Murphy (black), my sweet 1 yr old labs. Happy cooking!

Scrambled Egg Casserole

1/2 c. butter or margarine, divided

2 tbl. flour

1/2 teas. salt

1/8 teas pepper

2 c. milk

1 c. shredded cheddar cheese

1 c. cubed cooked ham (if you don’t have leftovers, use lunchmeat)

1/4 c. sliced green onions

12 eggs,  beaten

1 can (4oz) slices mushrooms, drained

1-1/2 soft bread crumbs

additional sliced green onions for garnish

—–> In a medium saucepan, melt 2 tbls butter. Add flour, salt and pepper. Cook and stir til mixture begins to bubble. Gradually stir in milk. Cook until thickened and bubbly, stirring constantly. Remove from heat. Add cheese, mix well, and set aside.

In a large skillet, saute ham and onions in 3 tbls butter til onions are tender. Add eggs, cook and stir til they begin to set.Add mushrooms and cheese sauce, mix well. Pour into a greased 13 x 9 baking dish. Melt remaining butter, toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate 2-3 hours or overnight. Bake, uncovered, at 350 degrees for 25 – 30 minutes or til top is golden brown. Sprinkle green onions on top.

Carol’s Breakfast Dessert Cheesecake

2 tubes of crescent rolls

2 – 80z cream cheese, softened

1-1/2 teas vanilla

1/4 c. butter

1 c. sugar

cinnamon and sugar

—–> Roll out one tube of crescent rolls flat in a greased 13 x 9 pan. In a bowl, mix cream cheese, vanilla and 1 c. sugar together and spread on flat roll. Top with remaining crescents, rolled out and 1/4 c butter melted. Sprinkle with cinnamon and sugar. Bake at 375 degrees for 30 minutes.


Hello world!

February 8, 2010

Those of you who know me know that cooking is one of my passions and one of my 87 hobbies! Cooking is a way to love our family.
I have wanted to do this for a long time. I am starting a recipe blog that I will try to send out somewhat regularly. Let your friends know about this site! Also let me know after you try the recipe and what you think!
Today for my first blog, you get 2 recipes. The best things in life are free, like grandchildren, kisses, love, doggies, and Bonnie’s recipes! Have a great week and if it is as snowy as they say it will be, have fun cooking!!

Made these this weekend and they were excellent. Tom was rolling  his eyes heavenward in appreciation!!

Nut ‘n Honey Pancakes

2 cups buttermilk  (if you don’t have buttermilk -I never do- add 2 tbl vinegar per 1 c milk. voila! homemade buttermilk)
1 cup veg oil
3 eggs
1 1/2 teas vanilla
2 c. baking mix (such as Bisquick)(can also use pancake mix but will have to add slightly more to make batter less runny)
2 teas confectioner’s sugar
2 teas sugar
1/4 teas baking powder
1/2 c chopped walnuts
1/2 c. chopped pecans

—> 1. Combine the buttermilk, oil eggs, vanilla in a large mixing bowl. Whisk together. Whisk the dry ingredients together (excluding nuts) in another bowl. Add dry ingredients to wet ingredients and whisk together.
2. Heat the grill till hot and brush with butter. Ladle 1/4 c batter to make approx 4 in pancake. Mix the nuts together. Sprinkle nuts on each pancake, drizzle with honey. Flip when pancake begins to bubble and edges curl a bit.
3. Serve hot with your favorite syrup! Bliss!

The second recipe today has become such a favorite that college boy Danny asks for it each and every time he comes home! This is one of those recipes that looks  and tastes like you slaved for hours but you didn’t!!! The taste is almost as good as my Italian mother-in-law’s homemade ravs! I usually double the recipe. If you have seen Tom and Danny eat, you know why!

Raviolli Casserole

1 pkg frozen cheese raviolli (25 oz)
1/4 cup butter cubed
1/4 c. flour
1/4 teas salt
1/4 teas nutmeg
2 c. milk
1/4 c. white wine or veg broth (I usually use chicken broth)
3 cups shredded mozerella cheese
3/4 c. parmesan cheese (divided)
2 1/2 c. spaghetti sauce
——> Cook raaviolli according to pkg. directions.
Meanwhile, in a large saucepan, melt butter. Stir in flour, salt and nutmeg till smooth, gradually add milk and broth (wine). Bring to a boil, cook and stir 1 minute until thickened.  Remove from heat, stir in the basil, and 1 c. mozarella cheese and 1/4 parmesan cheese.
Drain raviolli, toss with sauce mixture. Transfer to greased 13 x 9 in baking dish. top with 1 c. mozarella cheese and spaghetti sauce, sprinkle with remaining cheeses.
Cover and bake at 375 degrees for 30 minutes. Uncover, bake 5 – 10 minutes longer or until bubbly. Let stand 10 to 15 minutes before serving.  Enjoy!!!!!!!!!!!!

Hope you enjoy these!