Make Ahead BREAKFAST CASSEROLE

Table of Contents: BREAKFAST, EGGS, & CHEESE

 

 

Tips:

1. Make at least one to two days in advance and keep refrigerated.

2. Or, make earlier and freeze.

3. If freezing, allow the casserole to completely thaw before cooking.

4. If possible, have casserole at room temperature before cooking.  If not, add extra cooking time.  Casserole is done when puffed-up, the top is set and lightly browned.

5. Leftovers can be microwaved.

 

1 lb. hot bulk sausage (I use Jimmy Dean)

1 large onion, chopped

6 to 8 fresh mini-sized sweet peppers; red, yellow, &/or orange

12 slices white bread w/ends still on the bread, cut into quarters

10 oz. sharp Cheddar cheese, coarsely grated

8 large eggs

4 cups milk, whole or low fat

1 ½ tsp. salt

½ tsp. dry mustard

¼ tsp. freshly ground fine black pepper

 

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PECAN KEY LIME PIE

Table of Contents: PIES & PASTRIES

 

Fabulous, delicate, rich pie!

 

Timesaving Tip - Before beginning, watch my quick video on “egg separation”. “Click” on “VIDEOS” listed at the top of my HomePage.  Pretty amazing, huh?

 

½ cup pecans, plus extra for garnish

1 (9”) prepared graham cracker piecrust

1 tsp. key lime zest, plus extra for garnish

5 egg yolks

1 (14-oz.) can sweetened condensed milk

½ cup Key Lime juice

1 cup heavy whipping cream

3 T. confectioners’ sugar

 

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Green BEAN & GARLIC-Butter SAUTE w/ Water CHESTNUTS & Sweet RED PEPPER

Table of Contents: VEGETABLES

 

Select small, fresh green beans.

 

2 lbs. green beans

1-cup water

¾ tsp. salt, plus extra, if needed

4 T. butter or margarine

4 large cloves garlic, minced then crushed

8 oz. sliced water chestnuts, drain and cut slices in half

½ large sweet red pepper, thinly sliced

½ tsp. freshly ground black pepper

3/4 tsp. lemon juice

 

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GUEST RECIPE FEATURE:

FROM: JO MIKELL

MILLBROOK, AL USA

 

A delightful twist for apple pie lovers!

 

Aztec APPLE PIE  - an apple Dessert made w/ tortillas

Table of Contents: DESSERTS

 

Dessert:

4 large Granny Smith apples

1 T. lemon juice

2 T. plain flour

1 packed cup light brown sugar

¼ tsp. cinnamon

8 oz. cream cheese, very soft

¾ cup confectioners’ sugar

½ cup chopped pecans

10 (8-inch) flour tortillas

 

Topping:

2 T. granulated sugar

¼ tsp. cinnamon

Coarsely sliced whole pecans for garnish

1 stick (1/2 cup) butter or margarine, melted

 

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Mexican White CHICKEN CHILI w/ TOMATILLOS & BLACK BEANS

Table of Contents: SOUPS

2 lbs. fresh tomatillos

4 large garlic cloves, minced then crushed

1 tsp. garlic salt

3 cups water

1 T. extra virgin olive oil

1 ½ large onions, diced

2 small sweet red peppers, seeded & chopped

2 large poblano peppers, seeded & chopped

1 cup white, shoe peg frozen corn

2 T. chili powder

1 T. ground cumin

3 cups cooked, chopped chicken meat

1 (15-oz.) can black beans

½ cup chopped, fresh cilantro leaves

2 tsp. salt

1/2 tsp. freshly ground black pepper

Tortilla chips for garnish

Coarsely grated Sharp Cheddar cheese for garnish

 

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