Posts Tagged ‘quick and simple recipe’

Tuesday Recipe: Breakfast Casserole

Tuesday, March 31st, 2015

Yes, we did do a breakfast recipe last week, but this breakfast casserole dish is too good to pass over! And, this yummy recipe is perfect for a Sunday brunch – just in time for Easter this Sunday – or for a quick week-day breakfast. This particular recipe is a meaty one, but if you want to satisfy all food lovers, you can make an additional one with tomatoes, spinach, or green peppers. Get ready to dig in!

What you’ll need:Breakfast Casserole

  • 5 eggs
  • 1/4 cup milk
  • 16 oz. refrigerated breakfast biscuits          (like Pillsbury biscuits)
  • 1 cup shredded pepper jack cheese
  • 1/2 cup cooked red onion
  • 1/2 cup sausage
  • 1/2 cup bacon
  • Directions:

    1. Preheat the oven to 350°F and spray a 9×13 pan with cooking spray.
    2. Mix your eggs and milk in a large bowl. Tear each biscuit in half and add to the bowl, set aside.
    3. Cook and break up your sausage and bacon, add to the bowl along with the onion and cheese.
    4. Mix the ingredients together and pour into the pan. Bake in the preheated oven for about 25 minutes, until the eggs are no longer runny and the biscuits are nicely browned. Enjoy!

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    Tuesday Recipe: Cheddar Potato Gratin

    Tuesday, March 17th, 2015

    Potatoes are a great food to serve on St. Patrick’s Day – it can be incorporated into many Irish dishes, as it can be prepared in a variety of ways. This Cheddar Potato Gratin is an easy recipe to follow, leaving you time to celebrate other food and customs surrounding the remembrance of St. Patrick.

    What you’ll need:

    • 1/2 cup butter or margerine
    • 2 cloves garlic, finely choppedCheddar Potato Gratin
    • 1/3 cup all-purpose flour
    • 2 cups milk
    • 1 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon ground nutmeg
    • 3 pounds fresh, peeled
      russet potatoes
    • 1/4 cup thinly sliced green onions
    • 1 cup shredded Cheddar cheese
    • 1/2 cup shredded Parmesan cheese

    Directions:

    1. Preheat the oven to 350°F and spray a 9×9 glass baking dish with cooking spray.
    2. In a 2-quart saucepan, melt butter over medium heat. Cook and stir garlic in butter for 1 minute; stir in flour with whisk until smooth.
    3. Gradually add milk and heat to a boil. Reduce heat to low; cook for about 5 minutes, stirring frequently until sauce is slightly thick. Stir in salt, pepper, and nutmeg.
    4. Slice potatoes into about 1/8-inch thick slices, toss with cream sauce.
    5. Layer half of the potatoes in the baking dish and top with green onions. Sprinkle with half of each cheese, repeat until all ingredients are in the dish.
    6. Bake for 55 to 60 minutes or until potatoes are tender and top is golden brown. Let stand 5 to 10 minutes before serving; cover and refrigerate any leftovers.

    *Recipe adapted from BettyCrocker.com

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    Tasteful Tuesday: Pink Lemonade No Bake Cheesecake

    Tuesday, February 10th, 2015

    Decorating in pinks and reds for Valentine’s Day may not be all that difficult, and now creating a sweet confection in those colors can be easy too. Although we gave you a cheesecake bar recipe last week, we couldn’t resist this cheesecake treat – especially since its color makes it so fitting for Valentine’s Day. These are elegant enough for an exclusive party, but are also great for an after school treat or post-dinner dessert. Just grab your favorite glass dishes for serving and indulge in these Pink Lemonade Cheesecake delights (no cooking required)!

    http://www.cravingsofalunatic.com/2014/02/pink-lemonade-no-bake-cheesecake.htmlWhat you’ll need:
    Crust:

    • 2 cups graham cracker crumbs
    • 1 teaspoon sugar
    • 2 tablespoons melted butter

    Cheesecake Mixture:

    • 1 cup heavy cream
    • 1/2 cup confectioners’ sugar
    • 2 tablespoons granulated sugar
    • 1 package (8 ounces) cream cheese, softened and whipped smooth
    • 1 individualized size package (4.5g) of Crystal Light Pink Lemonade Mix
    • Pink food coloring, sprinkles, whipped cream (optional)

    Directions:
    Crust:

    1. Pour graham cracker crumbs into a bowl, add sugar and mix well.
    2. Pour melted butter over crumbs and sugar, mix well until combined. Divide evenly among serving dishes (no need to pack it down).

    Cheesecake Mixture:

    1. Combine heavy cream, confectioners’ sugar, and granulated sugar in a bowl and use a mixer on low speed to start mixing. Once mixture starts to thicken, increase to high speed. Continue until mixture is fluffy.
    2. In a separate bowl, whip the softened cream cheese with a mixer until it is smooth (no chunks), and then add the lemonade mix slowly. Mix until combined.
    3. Add cream cheese mixture to the whipped cream mixture (step 1) and whisk on medium speed until the combined mixture is smooth.
    4. Transfer to piping bag, if desired, or spoon into serving dishes.
    5. Place in refrigerator for at least an hour. Add sprinkles, whipped cream, or crushed cookies if desired, and enjoy!

    *recipe adapted

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