Breakfast Casserole

This is our traditional Christmas morning breakfast. We always prepare it on Christmas Eve and then let it bake on Christmas morning while we open our presents. It is so yummy!

Breakfast Casserole (modified from the Cotton Country Cookbook)

1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
8 eggs
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt

In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.

In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.

When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.

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Mom's Granola

Fresh homemade granola is one of the best things ever! It was a staple growing up and it is in our house too.

Mom's Granola

6 cups old-fashioned oats
1 cup wheat germ*
1 cup nuts, broken into pieces
1 cup coconut
1 cup sunflower seeds
2 Tbsp. cinnamon
1 tsp. salt

1 cup honey
1/2 cup oil
1 Tbsp. vanilla

1 cup dried fruit (I use craisins or raisins)

Combine dry ingredients in a large bowl. Mix liquid ingredients and pour over dry. (I usually measure out all the liquid ingredients in a 2 cup measuring cup and pop it in the microwave for a minute. That makes it easier to mix together and stir into the dry ingredients.) Stir until well coated.

Put in a greased 9x13 baking dish. Bake at 350 degrees for 20 minutes; stir and add dried fruit. Bake another 20-25 minutes or until evenly browned. Cool and store in an airtight container.

*Omit, if wheat allergy!

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Banana Pudding

This is an all-time favorite in my family, maybe with everyone in the South for that matter! Everyone loves some good ole 'naner puddin! ha.

Banana Pudding

1 large box vanilla pudding
16 oz. container Cool Whip
1 can sweetened condensed milk
6-7 ripe bananas
1 box vanilla wafers

In a large bowl make pudding according to package directions. Add cool whip and milk; mix well. Slice bananas.

In a trifle bowl or other glass bowl, layer 1/3 of the pudding mixture, then 1/3 of the bananas, then a layer of vanilla wafers. Repeat layers two more times. Instead of putting whole wafers on top, crush them up and sprinkle them over the top.

Refrigerate several hours or overnight before serving. Enjoy!

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Photo credits: Food Network

Check out Kelly's Korner for lots more yummy dessert recipes!

Pumpkin Muffins

I love all things pumpkin and since Fall is here I'm ready to try out lots of new pumpkin recipes! I love that you can taste the delicious pumpkin flavor! These muffins are super moist on the inside and a little crusty on the top because of the topping.  I did cut down on the sugar, but I think they are nice not being super sweet. You can use 2 tsp. of pumpkin pie spice instead of all the individual spices if you'd like.

Pumpkin Muffins (modified from Muffin Top)

1 1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1 cup sugar
1 (15 oz) can pumpkin
1/3 cup oil (next time I'm going to try applesauce)
2 eggs
1 tsp. vanilla

Topping
1 T. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees. Lightly grease a 12-cup muffin tin, or put liners in muffin cups. In a small bowl combine topping ingredients; set aside.

In a mixing bowl combine flour, baking powder, baking soda, salt, spices, and sugar; set aside.

In a smaller bowl whisk together pumpkin, oil, eggs, and vanilla. Add to the flour mixture; stirring only until combined.

Fill muffin cups about 3/4 full of batter, then sprinkle tops with sugar-cinnamon mixture. Bake for 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Cool in pan 5 minutes, then transfer to a wire rack to cool completely. Store leftovers in an airtight container.

Makes 12 muffins

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Crockpot Applesauce

This is one of my favorite recipes to make in the fall! It is so yummy! I like to make a big batch, so I've modified the original recipe. Just store the leftovers in the refrigerator. I usually by a peck of yellow delicious apples at a local grocery store and make two batches of applesauce. It freezes really well, so you can enjoy yummy applesauce all winter!

Crockpot Applesauce (modified from A Year of Slow Cooking)

12 apples, peeled, cored, and quartered
3 T. lemon juice
3/4 cup water
2 tsp. vanilla
2 tsp. cinnamon (more or less depending on how cinnamony you want it)
1/2 tsp. allspice
1/2 tsp. nutmeg
2 T. brown sugar

Put apples in a large (6 quart) crockpot. Add lemon juice, water, and vanilla; stir well. Add remaining ingredients and stir again.

Cover and cook on low for 4-6 hours, stirring every once in a while. When apples are very tender mash with a potato masher or fork.

We like our applesauce chunky, so I mashed up the apples with a fork after 6 hours.

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Sausage, Cabbage, & Rice

My Mom made Cabbage Rolls when we were growing up (from what I remember, they were sausage and rice rolled up in cabbage leaves and steamed). I love the flavor/texture combination, so I came up with my own version of the meal. It's a super easy skillet meal!

Sausage, Cabbage, & Rice

1 lb. sausage
2 1/2 cups water
1 cup rice
1 cup salsa
3 cups cabbage, cut into chunks (I don't measure this, just do about 3/4 of a head)
1 cup shredded cheddar cheese

In a large skillet, brown sausage. Drain well, and return to skillet. Add water and bring to a boil. Add rice and salsa; stir well. Place cabbage on top of rice mixture; do not stir. Cover and simmer on low for 25 minutes. Stir well then cook 5 minutes longer. Sprinkle with cheese; cover until cheese is melted.

Makes 5-6 servings

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Crockpot Chicken Parmesan

Crockpot Chicken Parmesan

5 chicken breasts, cut into strips (I cut each breast into 3 strips)
1 T. olive oil
8oz fresh mushrooms, sliced
1 green pepper, cut into chunks
1 onion, cut into wedges
2-3 small zucchinis, cut into chunks
1 jar pasta sauce
1 tsp. basil
1 tsp. oregano
1 tsp. garlic powder
1 tsp. salt
1/2 cup parmesan cheese
2 cups mozzarella cheese, shredded
2 bay leaves
Hot cooked pasta

Heat oil in a large skillet. Brown chicken on both sides; set aside. *Note: chicken does not need to be cooked through, just browned on the outside.

In a medium bowl combine pasta sauce, basil, oregano, garlic powder, salt, and parmesan cheese; set aside.

Layer veggies in the bottom of a large crockpot. Next, add chicken and pour sauce mixture on top. Sprinkle with mozzarella cheese and add the bay leaves right on top. Cover and cook on Low 5-6 hours or High for 3-4 hours.

Before serving discard bay leaves. Serve over hot pasta.

Makes about 6-8 servings

*I have substituted eggplant for the zucchini before and it turned out great!

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This post is linked to Smockity Frocks "What's In Your Crockpot?"

Chocolate Chip Cookie Dough

This is super yummy Chocolate Chip Cookie Dough! It is egg-less, so it is made to be eaten raw.

Chocolate Chip Cookie Dough (modified from Disney Family Fun)

1/2 cup butter, softened

3/4 cup brown sugar

1 cup all-purpose flour

1/2 tsp salt

1 tsp vanilla

1 cup semisweet chocolate chips

4-6 T. water

Cream butter and sugar together in a medium mixing bowl. Stir in flour, salt, vanilla, and chips. Add the water, one tablespoon at a time until you reach cookie dough consistency.

Makes 2 cups. Store in refrigerator.

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Roasted Chicken & Vegetables

This is one of our favorite meals! I love it because you can pretty much add whatever veggies you have on hand and it always turns out yummy!

Roasted Chicken & Vegetables (modified from Good Housekeeping)

1 lb red potatoes, unpeeled & cubed (I use about 8 small potatoes)

2 large carrots, peeled & cut into chunks

1 large onion, cut into wedges

1 T. pre-minced garlic

3 T. olive oil

2 tsp. salt

1 tsp. dried rosemary leaves, crushed

1 tsp. coarsely ground black pepper

4 chicken breasts (I sometimes cut the chicken into strips, but it is best to leave them whole so they don't get too dried out)

1 red pepper, cut into chunks

1 green pepper, cut into chunks

2 small zucchini, cut into chunks (I've also used yellow squash)

Preheat oven to 425 degrees. Lightly grease a 15 1/2" x 10 1/2" roasting pan (I just use a 9x13 baking dish). In a large bowl combine potatoes, carrots, onion, garlic, 1 T. olive oil, 1 tsp. salt, 1/2 tsp. rosemary leaves, and 1/2 tsp. black pepper; toss to coat. Pour into roasting pan. Cover with foil; roast vegetables 20 minutes.

Meanwhile in the same large bowl combine chicken, red & green pepper, zucchini, and remaining olive oil and spices; toss to coat. Remove pan from oven; uncover. Add chicken mixture to roasting pan; stir gently to combine (I use tongs to toss the mixture and then place the chicken breasts on top of the vegetables). Roast, uncovered for 25 minutes; stir chicken and vegetables to brown evenly.

Roast 25 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

Serves 4, but is great as leftovers!

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Be sure to check out Kelly's Korner for more Go-To Dinner Recipes!!

Best Ever Homemade Pizza

We love pizza! Because I have food allergies and can't eat regular flour, I have to make my own pizza crust. Soon after we were married I started experimenting with different recipes. This recipe is definitely the best! It is the quickest, easiest and tastiest! I originally got this recipe from Crystal at Money Saving Mom but I've made a few changes.

Pizza Crust:

1 T. dry yeast

1 cup warm water (105-115 degrees)

1 tsp salt

1 tsp sugar

2 Tbsp vegetable oil (I use olive oil)

1 tsp garlic powder

1 tsp onion powder

1 tsp (each) oregano, basil, & rosemary (if you don't have separate spices, you can substitute Italian seasoning)

2 1/2 cups flour

Dissolve the yeast in water. Add remaining ingredients except flour. Mix well. Stir in flour & knead until dough is smooth. I just knead directly in the bowl, but you do it on a floured surface as well.

Press dough onto a greased pizza stone or pizza pan. Add your favorite toppings. Be creative! You can use pretty much anything. This is the combination we like best: pasta sauce, pepperoni, cooked & drained sausage, peppers, onions, mushrooms, and mozzarella cheese.

Bake at 425 degrees for 15-18 minutes or until crust looks crispy and slightly browned. Enjoy!

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Granny's Chocolate Chip Cookies

This recipe was passed down to me from my Granny and my Mom. It's definitely a family favorite!

Granny's Chocolate Chip Cookies

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

3/4 cup sugar

3/4 cup brown sugar

1 cup Crisco

2 eggs

1 tsp vanilla

1 (12oz) pkg semi-sweet chocolate chips

In a medium bowl combine first four ingredients; set aside.In a large bowl cream sugars and Crisco until light and fluffy. Add eggs and vanilla; beat well. Gradually mix in flour mixture on low speed of mixer. Stir in chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes or until edges are golden brown. Cool on wire racks and store in an airtight container.

Enjoy!

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Pistachio Salad

This recipe came from my Mom. It's one of my Dad's favorites, so it was always a special treat for us growing up! I made it today because it's Daddy's birthday and we're having a little party for him after prayer meeting tonight.

Pistachio Salad

1 (16oz) can crushed pineapple

2 small (3.4oz) boxes of pistachio instant pudding mix (or 1 large box) *I use Jello brand because it is Gluten/Casein free but other brands work just fine*

1 cup chopped nuts

12 oz container Cool Whip

1 1/2 cups mini marshmallows

Mix all ingredients together in a large bowl. Refrigerate several hours before serving.

I love that this salad is so fast and easy to put together!

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Pumpkin Pancakes

Pumpkin Pancakes (modified from All Recipes)

• 2 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups milk (I used water. Add more if you like thinner pancakes)
• 1 cup pumpkin puree (I used a heaping cup)
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 
  
• In a large bowl combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. In a separate bowl (or 4 cup measuring cup), whisk together the milk (or water), pumpkin, egg, oil and vinegar.

• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

These turned out so yummy! I usually freeze the leftovers.

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Strawberry Cheesecake Bars

I slightly modified this recipe from Betty Crocker. Everyone that tried them said they were really tasty, but the sugar cookie crust was too thick. Next time I make them I will make 6-8 cookies (bake them on a cookie sheet for about 10 minutes) and use the remaining dough for the crust, so it won't be as thick.

Strawberry Cheesecake Bars

Crust:

1 pouch Betty Crocker sugar cookie mix

1/3 cup butter, melted

2 T. flour

1 egg

Filling:

2 (8oz) pkgs cream cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

Topping:

3/4 cup spreadable fruit (I used strawberry ice cream topping)

	Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
	In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
	In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
	Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

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Spicy Chili

This is our favorite chili recipe. It's really not too spicy, but the Rotel adds a little kick!

Spicy Chili

1 lb. ground beef, cooked with 1/2 a diced onion, and drained

2 (15 oz) cans diced tomatoes

1 can Rotel

1 can pinto beans, rinsed and drained

1 can great northern beans, rinsed and drained

1-2 cups of water, depending on how thick you like it

2 tsp. salt

1 tsp. garlic powder

1 tsp. onion powder

2 Tbsp. paprika

2 Tbsp. chili powder

Combine all ingredients in a medium or large crock pot. Cook on high 4 hours or low 6 hours, stirring frequently. I usually put it in the crock pot at lunch time on low and let it cook all afternoon until suppertime.

Serve with cornbread, sour cream, and shredded cheddar cheese. Leftovers can be frozen for up to 3 months.

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