Holiday Brunch Casserole

 Best if made ahead and refrigerated overnight

• 4 cups frozen shredded hash brown potatoes, thawed
• 1 pound bulk pork sausage, cooked and drained
• 1/2 pound bacon strips, cooked and crumbled
• 1 medium green pepper, chopped
• 3-4 green onions, chopped
• 2 cups shredded cheddar cheese, divided
• 4 large eggs  (I use 6-8 eggs and a couple extra TBS biscuit mix)
• 3 cups 2% milk
• 1 cup biscuit/baking mix
• 1/2 teaspoon salt

Directions

1. In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish.
2. In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight.
3. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake covered with foil-35-40 minutes then uncover and continue baking 10-15 minutes until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

 

**I saute the vegetables after cooking sausage- then added potatoes to brown a little.

Optional seasonings for more flavor: 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp dry mustard

Whole Wheat Pancakes

Whole Wheat Pancakes      Jennifer Larson Family blog

1 ½ cup white flour
1 ½ cup wheat flour
1/3 cup sugar
3 cups buttermilk
4 eggs - beaten
2 tsp. baking powder
2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
6 Tbs. melted butter

Mix dry ingredients. When ready to serve, add buttermilk, eggs and butter. Cook over med-high heat.

Sweet Bacon Tater Tots

a favorite recipe served at many Family Brunch

Approximately 50 - 55 tater tots (thawed to room temperature)
1-16-ounce package Bacon (strips cut in 4 pieces)
2/3 cup Brown Sugar
2 tablespoons Chili Powder

Preheat oven to 375 degrees. Line a cookie sheet with foil and place a cooling rack on top of the pan. This will allow the bacon to crisp on all sides.

Cut each bacon strip into 4 pieces. I found using kitchen shears worked best for this. Cut the bacon in half and then cut each half in half again.

Wrap each thawed tater tot in bacon and then roll it in the brown sugar mixture. Place on top of the cookie rack.

Bake about 10 to 15 minutes at 375, then increase the oven to 400 and let them cook another 5 minutes. Check to see if they are crisping up. You may need to leave them in 5 minutes longer. Check frequently at this point so they don't burn. Serve warm.

Make sure your tots are thawed. I cranked the oven up at the end to get the bacon nice and crispy.  

Seven Up Biscuits

want to try this- but haven't yet

 

Seven-Up Biscuits

Easy and sooo good! 

4 c. Bisquick

1 c. sour cream

1 c. 7-up

1/2 c. melted butter

 

Mix Bisquick, sour cream & 7-up together. Dough will be very soft. Knead and fold dough until coated with baking mix.  Pat dough out and cut with round cutter.  Melt Butter in bottom of cookie sheet or 9x13 casserole dish.  Place biscuits on top of melted butter and bake 12-15 minutes or until lightly brown-  at 425° oven

HASH BROWN CASSEROLE

HASH BROWN  CASSEROLE  (Karlee’s wedding brunch)

    *we doubled this in large chafing dish

3 tbsp. veg. oil
1 (2 lb.) bag frozen hash browns
1 onion, chopped  1 green pepper, chopped
1 c. ham, cubed,     10 eggs, beaten
1 c. cheddar cheese, shredded,    Salt and pepper, to taste

Heat oil in skillet. Add hash browns, onions and green peppers. Cook until potatoes begin to brown. Spray a 9" x 13" pan with vegetable oil spray. Spread potato mixture in bottom of pan. Top with ham. Pour eggs over all and season with salt and pepper. Gently stir to coat all ingredients with egg. Sprinkle with shredded cheese. Cover with foil and refrigerate overnight. Bake, covered, for 25 minutes at 375 degrees. Remove foil and bake 5 minutes longer.

Serves 8-10.   

BUTTERMILK SYRUP

 BUTTERMILK SYRUP     Karlee Lemon

1 cup sugar

1/2 cube butter

1/2 cup buttermilk

1 Tbs. corn syrup

 

Heat sugar, buttermilk and butter in saucepan over medium heat.

Boil for 2-3 minutes. Remove from heat and stir in baking soda and vanila

Remove from heat –

Add 1 tsp. Baking Soda and 1 tsp vanilla and stir
(Use large pan to prevent bubbling over)

optional: add 1 tsp vanilla 1/2 tsp. cinnamon

 

*Buttermilk substitute: 1 Tbs. vinegar and milk to make 1 cup

QUICHE Good and Easy Jamie Holt

QUICHE -       good & easy – Jamie Holt

                       

Blend in blender:   3 eggs, 1/2 c Bisquick, 1 1/2 c milk

1/3 c melted butter 1/4 tsp. salt,  dash pepper- 

Pour into greased pie tin

Add: 1/2 c shredded cheese  and 1/2 c. cooked & drained bacon or sausage..  chopped peppers & onions are good

Bake @ 350 45 min

QUICHE a favorite from Karlee's wedding

           QUICHE     
            favorite from Karlee’s wedding      from Nancy Harrison

1 uncooked pie shell

Filling: 1 cup swiss cheese,  1/2 lb. bacon or ham

5-6 eggs,  1 Tbs. flour

1 1/4 cups milk or half & half . 
1/2 tsp salt,   freshly ground pepper,  1 Tbs. Butter

 Crisp bacon drain & crumble or dice ham.  Put in uncooked pie shell with grated cheese.  Combine eggs, flour, milk, salt & pepper in small bowl.  Pour over meat & cheese and add melted butter on top.

Bake @ 375 45-55 minutes.

           

PANCAKES/Waffles

Pancakes and waffles        JAN

 

Sour 1 cup milk with 1 Tbs. vinegar and set aside

 

Stir together dry ingredients: 

1 c flour  (we use 1/2 white and 1/2 whole wheat flour)

1 tsp baking powder

2 tsp Baking soda

1/4 tsp salt
 

When ready to cook add the following to dry ingredients:

1 c  soured milk

1 egg  (I add an extra egg for recipes with 2 or more cups flour)

2 -3 Tbs oil

 
 For waffles I usually use 3 Tbs oil  (ok to substitute some applesauce)

 

 

BREAKFAST CREPES

   A favorite for Christmas Brunch and a hit at Karlee's wedding

  (makes 24 using scant 1/4 cup measure)

2 cups flour

1/2 tsp. salt   
2 cups milk

1 cup water,  
1 Tbs. butter, melted

4 large eggs    

Cooking spray

 

Combine flour and salt in a medium bowl. Place milk, 1 cup water, butter, and eggs in a blender, process until combined. Add flour mixture           ssto blender, process until smooth. Best if covered and refrigerated 1 hour. Use scant ¼ cup measuring cup. Tilt or spread using back of measuring cup.  Stir batter between crepes

Stack between wax paper or paper towels. store Inside zip lock- refrigerate up to 5 days or freeze up to two months. If Frozen- thaw in fridge.  Remove stack from bag and reheat in microwave at high for 15 seconds.

 

Favorite Toppings:  strawberries, bananas, peaches, yogurt, whipping cream, powdered sugar.
*Fruit dip or spread:  8 oz. creme cheese and 8 oz. cool whip- beat together and add powdered sugar to taste.