Saturday, March 23, 2013

Scrambled Egg Casserole

Scrambled Egg Casserole
From the Kitchen of A. Walker
March 12, 2013

1 lb bacon
12 oz fresh mushrooms, cleaned and sliced
3/4 c butter, divided
1/2 c flour
2-1/4 c whole milk
1/2 t thyme
1/2 t marjoram
1/2 t basil
1/2 t pepper
3 oz processed cheese
3 oz sharp cheddar cheese, grated
18 eggs
parsley flakes

Fry bacon until crisp, crumble and set aside.  Saute mushrooms in 1/4 c butter, set aside.  Melt 1/2 c butter in skillet.  Add flour slowly, stirring to make a paste.  Add milk slowly, stirring constantly.  Add thyme, marjoram, basil and pepper.  Add cheeses, stirring until melted.  Remove sauce from heat and set aside.  Scramble eggs over low heat until soft but not dry.  In a 2-quart casserole dish, pour in a little cheese sauce to cover bottom.  Add scrambled eggs.  Top with sauteed mushrooms, then crumbled bacon.  Top with remaining cheese sauce.  Sprinkle with parsley flakes.  If desired, refrigerate until the next day.  Allow to come to room temperature before baking.  Bake uncovered at 350 degrees for 20-30 minutes or until hot and bubbly.  Serves 8-10.

Friday, February 15, 2013

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies
From the Kitchen of Summer J.
January 22, 2013

3/4 c creamy peanut butter
1/2 c Crisco shortening
1-1/4 c firmly packed light brown sugar
3 T milk
1 T vanilla
1 egg
1-3/4 c all purpose flour
3/4 t salt
3/4 t baking soda

Heat oven to 375 degrees.  Place sheets of foil on countertop for cooking cookies.  Combine peanut butter, shortening, light brown sugar, milk, and vanilla in large bowl.  Beat at medium speed of electric mixer until well blended.  Add egg.  Beat just until blended.  Combine flour, salt, and baking soda.  Add to creamed mixture at low speed.  Mix just until blended.  Drop by heaping teaspoonfuls 2 inches apart onto un-greased baking sheet.  Flatten slightly in crisscross pattern with tines of fork.  Bake at 375 for 7-8 minutes or until set and just beginning to brown.  Cool 2 minutes on baking sheet.  Remove cookies to foil to cool completely.

Maple Oat Cookies (DF)

Maple Oat Cookies (Dairy Free)
From the Kitchen of Summer J.
January 22, 2013

2 c rolled oats
3/4 c plus 2 T spelt flour
1/2 t ground cinnamon
1/4 t ground nutmeg
1/8 t sea salt
1/2 c canola or high-heat sunflower oil
1/2 c pure maple syrup
2 t vanilla extract

Preheat oven to 350 degrees.  Place oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant, about 3 minutes.  Remove from heat and stir in flour, cinnamon, nutmeg, and salt.  In a separate bowl, whisk together oil, maple syrup and vanilla until combined.  Add maple mixture to oat mixture and stir to combine completely.  The dough will be warm.  Drop by rounded teaspoonfuls onto a parchment-lined baking sheet.  Gently flatten dough with wet fingers and bake until golden brown, about 15 minutes.  Cook cookies on a wire rack, then store them in an airtight container.

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies
From the Kitchen of Caytie H.
January 22, 2013

1/2 c butter, softened
1/2 c shortening
1/2 c powdered sugar
1/2 c white sugar
1 egg
1/2 t baking soda
1/2 t cream of tartar
1/4 t salt
1 t almond flavoring
2 c flour
cinnamon
brown sugar

Cream butter, shortening and sugars, then add the egg and beat until dough is fluffy.  Mix in the baking soda, cream of tartar, salt and almond flavoring.  Last, add the flour and mix until fully incorporated.  Chill dough in refrigerator for 30 minutes or until firm-ish.  Roll dough into a rough rectangle 1/4 inch thick.  Bruch on melted butter and cover liberally with cinnamon and then brown sugar.  Roll up the dough into a log (I rolled my dough on a floured pastry cloth), cover with plastic wrap and refrigerate again until firm.  Once firm, cut dough into 1/3 inch sections and place on a cookie sheet.  Bake 350 degrees for 10 minutes or until golden brown.

Glaze
powdered sugar
milk
1/2 t vanilla or almond flavoring
*Start with 1 cup of powdered sugar in a bowl and add 1 T milk and the flavoring.  Add more milk in small amounts until the glaze is thin enough to drizzle over the cooled cookies.  Add more powdered sugar if the glaze becomes too thin.

Cherry Streusel Coffee Cake

Cherry Streusel Coffee Cake
From the Kitchen of Caytie H.
January 22, 2013

Streusel Topping
1 c sugar
1/2 c cold butter
1 c flour
*Cut together with a pastry cutter or 2 knives until butter is in pea sized chunks.  Set aside.

Coffee Cake
1 c sugar
1/2 c butter, softened
1 egg
milk (see instructions below)
2 t baking powder
1/2 t salt
1 t almond flavoring
2 c flour
1 can cherry pie filling
*Cream butter and sugar.  Crack the egg into a 1 cup measure and beat slightly, then add enough milk to fill the cup.  Add milk to sugar mixture along with baking powder, salt, and almond flavoring.  Mix this together and then combine in the flour.  Pour batter into a buttered and floured 9"x13" pan and spread to the edges (batter will be thick).  Spread the cherry pie filling on top of the batter and sprinkle on the streusel mixture.  Bake 350 degrees for 45-50 minutes.

Wednesday, January 9, 2013

Crustless (GF) Spinach Quiche

Crustless (GF) Spinach Quiche
From the Kitchen of Lori A.
November 27, 2012

1 T vegetable oil
1 onion, chopped
1 (10 oz) package frozen, chopped spinach, thawed and drained
5 eggs, beaten
3 c shredded Muenster cheese
1/4 t salt
1/8 t ground black pepper

Preheat oven to 350 degrees.  Lightly grease a 9-inch pie pan.
Heat oil in a large skillet over medium-high heat.  Add onions and cook, stirring occasionally, until onions are soft.  Stir in spinach and continue cooking until excess moisture has evaporated.  In a large bowl, combine eggs, cheese, salt and pepper.  Add spinach mixture and stir to blend.  Scoop into prepared pie pan.  Bake in preheated oven until eggs have set, about 30 minutes.  Let cool for 10 minutes before serving.

**Options:  use no vegetable oil, substitute eggs with one carton egg whites & 5 eggs; add 2 cups of ham; no salt; substitute Monterey Jack cheese

Wednesday, November 14, 2012

Veggie Egg Bake

Veggie Egg Bake
From the Kitchen of Chandra G.
November 13, 2012

5 c frozen southern-style hash brown potatoes (from 32-oz bag)

3 c shredded Colby-Monterey Jack cheese (12 oz)
1/4 onion, diced
1/2 green pepper, diced
1/2 red or yellow pepper, diced
6-7 large eggs, beaten
1-1/2 c milk
salt & pepper to taste
1/2-3/4 c salsa
12 oz browned pork sausage (optional)

In a skillet, saute onions and peppers.  Add frozen potatoes until slightly crisped.  Spread potatoes, onions, and peppers in a baking dish.  Top with salsa (opt. sprinkle with browned sausage) and 1-1/2 cups of the cheese.  In a medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended.  Pour over potato mixture.  Sprinkle with remaining 1-1/2 cups of cheese.  Cover and refrigerate at least 8 hours but no longer than 12 hours.  Heat oven to 350 degrees.  Bake uncovered 50-60 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes.  Serve with salsa and sour cream.