Country Breakfast Casserole

Love these casseroles that can be made the night before.  With this one, you assemble most of it, then in the morning add some sliced red tomatoes and green onions, and you are ready to go.

7 large eggs
2 cups milk
7 slices bread, trimmed and cubed

12 ounces breakfast sausage links, cooked and drained
1 medium finely chopped onion
2 cups medium cheddar or jack cheese (grated)
1 teaspoon mustard

In the morning, add:

Sliced tomatoes
Sliced green onions

Beat eggs and add milk, mixing well.  Fold in bread, sausage (cut into small pieces),   onion cheese and mustard.

Grease a 13 x 9 baking pan.  Pour this egg mixture into the baking pan.  Cover with foil and refrigerate overnight.

The next morning, top the casserole with sliced tomatoes and some green onions.

Bake at 325 for 1 hour on the top rack of the oven. 



Raspberry White Chocolate Bars

Such a great combination–raspberries and white chocolate.  These are super easy to make.  It’s much easier to make these bar cookies than actually make cookies.

1 cup butter
2 cups white chocolate chips
4 large eggs
1 cup sugar
2 cups flour
1 teaspoon salt
2 teaspoons almond extract
2 cups raspberry jam
1/2 cup chopped walnuts

Preaheat oven to 325.

Melt butter in a saucepan over low heat. Remove and add one-half of the white chocolate chips (about 1cup).  Do not stir this mixture right now.

Beat eggs until foamy in a mixer bowl.  Gradually add sugar, beating at high speed until well mixed and lemon colored. 

Stir in the butter mixture that has the chips in it.

Add flour, salt, and almond extract.  Mix on low speed until just combined.

Spread half the batter in a greased and floured 13 x 9 baking pan.  Bake for 15-20 minutes.

Stir 1 cup vanilla chips into the remaining batter.  Set aside for now.  

Melt raspberry jam in a saucepan. Spread evenly over the cooked batter. Spoon the remaining batter over the fruit, then sprinkle with the chopped walnuts.

Bake 30-35 minutes more.  It is done when it is lightly browned.

Let sit for about 5 minutes.  Then cut into squares and put on cookie coolers.  Store in a tight container.

Mud Pie

This is my children’s favorite dessert.  We make it every year for Thanksgiving and Christmas for all the children who attend.  They all love it.

The reason we use Haagen Dazs ice cream is because it returns to its normal consistency after it is defrosted and refrozen. 

1 package oreo cookies
1 stick butter
1 pint Haagen Dazs coffee ice cream
1 pint Haagen Dazs chocolate ice cream
Chocolate Syrup
Redi-Whip whipped cream

In a very large bowl, place the coffee and chocolate ice creams together.  As they melt, stir them together, making one flavor of coffee/chocolate ice cream.  Set aside.

Generously butter two pie pans.
Melt the stick of butter.
Crush about 30 oreo cookies, either by using a food processor, or by placing the cookies in a plastic baggie and using your rolling pin.

 Mix the cookies and the butter in the pie pans.  Using a spoon or bottom of a glass, press the cookies into the bottom and sides of the pie pans.

Pour the soupy ice cream into both pies.  Place in freezer until firm.
Remove from freezer after a few hours and top with chocolate sauce.
Spray some Redi-Whip on each piece as you are serving it.


Best Ever Brownies

So I’m famous for these terrific brownies.  Everyone has to be good at something–my fame is just a little mundane.  So if you want to be famous, too, I suggest you give these a try.

1/2 cups butter, melted
1 cup sugar
1 teaspoon vanills
2 eggs
1/2 cups unsifted flour
1/3 cups Hersheys cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cups chopped nuts

Blend butter, sugar, and vanilla in a  large bowl.  Add eggs, using a wooden spoon, beat well.  Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture.  Stir in nuts.  Spread in greased 9-inch square pan.  Bake at 350 for 20-25 minutes. Cool.  Frost with chocolate frosting.

One caveat:  Do not mix with an electric mixer.  The brownies will end up being tough if you do.

Sloppy Joes

So often, people are looking for really good sloppy joe recipes.  This one is a keeper.  I make it a few times a month and there are never any leftovers.  I always like to serve these with potato chips.  It seems like the combination is just right.

2 pounds ground meat
one large onion
1 green pepper
1 cup ketchup
1 tablespoon brown sugar
1 tablespoon mustard
1 tablespoon vinegar
1 teaspoon salt
1 package hamburger buns

Brown the meat in a skillet.  While it is browning, cut the onion and green pepper into small pieces.  Add them to the gound meat and let them all brown together.

When the meat is thoroughly cooked through, start adding the other ingredients: ketchup, brown sugar, mustard and vinegar.  Let this simmer for about 20 minutes.

Serve on the hamburger buns, and don’t forget the potato chips.


Hot Chicken Salad Sandwich

These are so good–especially if you want a quick, casual dinner, or you want to fix chicken in a different way. 

2 large frozen chicken breasts
1 large onion
4 stalks celery
3 tablespoons butter
1 cup mayonnaise
salt and pepper
1 cup crushed potato chips
1 cup grated cheddar cheese

Cook the chicken by placing in a skillet that has a small amount of water in the bottom.  Cook slowly, replacing the water with boiling water as it evaporates.  This way, your chicken will cook through and be nice and tender.

Remove the chicken breasts and cut into small pieces. 
Stir fry the onion and celery in a skillet with butter.  Add the chicken that has been cut into pieces.   When onion and celery are partially cooked through, place the chicken/onion/celery mixture into a casserole dish that has been sprayed with Pam.

Add the mayonnaise, salt and pepper.  Make sure the chicken is coated with mayonnaise.

Spread the crushed potato chips over the chicken.

Top this whole casserole with grated cheese. 

Bake at 350 for about 30-40 minutes.  Serve on hamburger buns.

This makes 4 sandwiches.

Corn Salad

Great summertime salad!! It can be made early in the day, then left to defrost and have all the flavors meld together all day long.  As you’ll see, it’s also very colorful.

2 16-oz. bags frozen corn
1 red onion
1 green pepper
1 red pepper
1 teaspoon salt
1 bottle Italian salad dressing

Place the frozen corn in a casserole dish.
Chop the onion, green pepper, and red pepper into small pieces.

Sprinkle the salt over the corn. 

Mix the corn, onion, and peppers with the salad dressing.  Use as much salad dressing as you need to cover all the corn. 

Cover and place in the refrigerator for several hours, mixing occasionally.

You can also leave out and let the corn defrost quicker.  Either way, you will have a wonderful salad for a summer cookout.



Place frozen corn in large bowl.
Chop red onion and add to corn.
Chop red and green peppers and add to corn.
Completely coat the corn with the salad dressing
Blend well.