Brunch staples ~ 1.10.11

Southwest Sausage Bake
adapted from Taste of Home

6-10 flour tortillas, cut into 1/2 inch strips
4 cans chopped green chiles, drained
1 1/2 lbs bulk sausage, cooked and crumbled (I used a package of sweet turkey sausage that I squeeze out of the casing and then cook and crumble)
8 oz shredded jack cheese (I use some pepper jack, too)
10 eggs
1 cup milk
1/2 tsp each salt, garlic salt, onion salt, pepper, cumin, (Adobo seasoning, my addition)
paprika
4-5 Roma tomatoes, sliced
sour cream & salsa- to garnish

grease 9 x13 inch baking dish, layer half of the tortilla strips to cover the bottom of the dish.
Sprinkle sausage crumbles, chiles, cheese on the bottom layer. Repeat until you have three layers, you may need more tortillas, so adjust and go with the flow.
In a large bowl, beat the eggs, milk and seasonings; pour over all the layers. Sprinkle with paprika, cover and refrigerate overnight.

Remove at least 30 minutes before baking (Sometimes I'll take it out before church and then bake it when I get home)
Bake, uncovered, 350 degrees for 50 minutes. While it bakes, slice your Roma tomatoes to place on top of the casserole. After 50 minutes, put the toms on top and bake an additional 10 minutes or until a knife comes out clean. 10 should do it.

Let stand 10 minutes before cutting.

The recipe says 12 servings, but it's so filling, you could get 24 out of this 9x13 dish. I served 8 adults and 9 kids (granted not all the kids ate it, mine love it) and STILL had half of this leftover!


Shredded Potato Casserole

{this recipe was given to me by my good friend, Rachel. It's been a hit for years and I cannot have a brunch without it. I will get in BIG trouble if this casserole is not present! I have adapted the recipe to fit my tastes, but I'm writing the original here with my adaptations in parenthesis.}

1 bag shredded potatoes- thawed
1 cup cubed Velveeta (I use 8oz shredded cheddar)
1 onion, grated or minced really fine
1 container (small) french onion dip
1 can cream of mushroom soup
1/2 cup of sour cream (light)

**the last time I made this I used Tastefully Simple's Onion Onion in place of the french onion dip AND the minced onion. It was lacking onion flavor, so if you're going to skimp on something, don't skimp on the fresh onion! I used a whole cup of sour cream and 2 Tbsp of Onion Onion in lieu of the french onion dip. See, versatile, use what you have or just stick to the original recipe. I thought it was still pretty good.

Preheat oven to 350 degrees.
Mix all the ingredients except the potatoes.
After all the ingredients are incorporated, add the potatoes and mix.
Put in a greased 9x13 baking dish. Sprinkle with cheese and dot with 4 Tbs butter (I've skipped that and no one was the wiser)
Cover and bake 30 minutes. THEN, uncover and bake 20 minutes more. Test to see that it's hot all the way through by inserting a knife and touching the blade to see if it's nice and hot.

Sharyn's Chocolate Chip Cookies ~ 12.21.10

My friend Sharyn makes these delectable chocolate chip cookies and thankfully, she shared her secrets with me. And trust me, there are secrets to these turning out just right. You'll need to follow the directions for baking to a "T"! If you like your chocolate chippers soft, chewy and melt-in-your-mouth buttery, these cookies are right up your alley.

Sharyn's Chocolate Chip Cookies

2/3 cup butter
2/3 cup butter flavored Crisco
1 cup sugar
1 cup light brown sugar
2 eggs
3 tsp vanilla
3 cups flour
1 tsp baking soda
1 tsp salt (I do a 1/2)
12 oz chocolate chips

Preheat your oven to 350 degrees
Cream butters and sugars.
Add eggs and vanilla, mix.
Add flour, b. soda, and salt, mix.
Fold in chocolate chips.
Bake on a parchment or silpat lined baking sheet for 7-9 minutes
Take the cookies out BEFORE they turn brown, they should be puffy, not greasy.
Remove cookie tray from the oven and allow the cookies to "bake" about 2 more minutes ON the baking sheet.
Transfer cookies to a cooling rack and let cool about 5 minutes (I depart here and cool them on brown paper bags to soak up a little grease). Place in a container (while they're still warm) and put the lid on immediately!

Makes about 3 dozen.

So there you have the secret to soft, chewy and delectable chocolate chippers. I like mine cold, room temp, frozen, straight from the oven.... I just love chocolate chip cookies! I think Santa will be quite pleased with these on Christmas Eve!

Cheesy Noodle Casserole (aka Mac n Cheese) ~ 12.17.10

My family loves macaroni and cheese. The twins ask for it about 5 out of the 7 days in a week. And whenever we're out... they want to order it!
I'm all for quick and simple this time of year. I've barely enough time to rub two cents together let alone make dinner, but make dinner, I must! And I will.

I've had this Taste of Home recipe for sometime now and first made it way back when for a birthday party. It was easy to make and really quite cheesy and yummy. That said, it has one of my least favorite food stuffs in it: processed cheese. sigh. But it does taste really good in this and occasionally, I'll heat it up and add some salsa and make Mr. Crafty our favorite treat: queso with chips.

This recipe is flexible in the noodles you use, too. The original called for wide egg noodles, but I made it on Sunday and used elbows. Remember, use what you have! You don't always have to go and buy a new ingredient if you have something similiar in your pantry already.
Also, this makes enough for a BIG crowd, so adjust by halving the recipe and you'll have plenty. I used 8oz of elbows when I made it and wished I had used the whole box! My adaptations are in parenthesis.

Cheesy Noodle Casserole
adapted from Taste of Home Oct/Nov. 2003

2 1# pkgs wide egg noodles (elbows or shells are great!)
1/2 cup butter
1/4 cup all purpose flour
1 tsp garlic salt
1tsp onion salt
1/2 tsp dry mustard
5-6 cup milk (I used a can of evaporation milk and the rest 2% milk)
2 # processed cheese, cubed (like Velveeta or store brand easy melt cheese in the block)

Topping: 1/2 cup dry bread crumbs + 2 Tbs melted butter- mix together and sprinkle on top
or halve grape tomatoes and arrange around the casserole- my personal fave!

Cook noodles to package directions, drain.
In dutch oven (read: large pot with handles or whatever), melt butter.
Stir (whisk is better- it forms a bit of a paste or roux) in flour and salts and dry mustard
Gradually whisk in the milk until all incorporated.
Bring to a boil.
Cook & stir 2 min or until thick and bubbly.
Add cheese and stir until melted.
Stir in noodles and pour into 2 greased shallow 2 qt baking dishes
Add your topping of choice: bread crumbs mixed with butter or sliced tomatoes!
Bake uncovered at 350 degrees for 25-30 minutes or until golden and bubbling around the edges.

Birthday Cake for Jesus~ 12.12.10

When Max was in preschool, his teacher sent him home with directions for making a birthday cake for Jesus. It had been a longstanding tradition in her family and thankfully, she decided to share that with her students and their families! I loved the idea and quickly adopted it as well.

When I made it for our family, we made chocolate cupcakes using my favorite recipe: a doctored up box of cake mix!*** (see recipe below)

And then we simply followed the rules for decorating by placing the cupcakes on a large round platter.

1. Make it round: like the never ending circle, so is His love for all of us.
2. Make it chocolate- like the darkness our sins bring to us and others
3. Make it covered in white frosting- like his purity covering our weakness
4. Top it with a yellow star and put an angel---bearer of the first glad tidings. (we used the angel from our Fisher Price Nativity and a cut out star)
5. Put 12 red candles on top-- like the 12 months of the year that Christ is our light, add red for the blood He willingly shed for us.
6. Encircle this loving cake with evergreens-- the symbol of everlasting life.

Before enjoying your cake, you could sing Happy Birthday to Jesus or pray together as a family thanking God for the generous gift of His Son, Jesus and many gifts that He lavishes upon us.

****Super Moist Fudge Bundt Cake.
from Erin W. and Melanie C. & My Kitchen Cafe blog


1 devils food cake mix
1 4-serving instant chocolate pudding mix
4 large eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup vegetable oil
1 1/2 cups semi-sweet chocolate chips


Place all ingredients except chocolate chips in a large mixing bowl.
Blend with an electric mixer for 1 minute. Stir down sides.
Continue to mix on medium speed for 2-3 minutes.
Stir in chocolate chips.
Pour batter into prepared (i.e. greased and floured) bundt pan. (or cupcake liners or 2 9 in cake pans...)

Bake 45-50 minutes at 350 degrees. Cool 20 minutes.

Invert onto serving platter.

**if you're making this in 2 9-inch cake pans, you'll only bake it for somewhere between 22-28 minutes.keep checking with a toothpick to make sure it comes out clean and be careful not to stick it into a gooey chocolate chip! Also, if you make this into cupcakes, you'll need to check them sooner, say 17-18 minutes in... check with a toothpick and make sure you're not hitting a chocolate chip! ;)

Merry Berry Salad ~ 12.1.10

This was such a happy little find on my one of my daily haunts: Write.Click.Scrapbook

Emily Pitts posted this in January and I made it once or twice and the kids LOVED it! I'm looking forward to making it this holiday season as it is so very pretty but tastes even BETTER!

Merry Berry Salad

originally posted on WCS blog

Lettuce- depending on how many you are serving this can change- I like red and green leaf

1 medium red apple, sliced thin

1 medium green apple, sliced thin

1 cup-ish shredded parmesan cheese (I think feta tastes equally as delicious in this)

1/2 cup dried cranberries

1/2 cup slivered almonds, toasted (or not)

Combine in a large serving bowl.

DRESSING:

1 cup cranberries

1/2 cup sugar

1/2 cup cider vinegar

1/4 cup apple juice concentrate (improvise- with apple juice)

1 tsp salt - I use kosher and 1/2 tsp, then taste

1 tsp ground mustard

1/4- 1/2 a small onion grated over the bowl (to catch the juice)

1 cup vegetable oil

Combine all (except the OIL) dressing ingredients in a blender and blend until smooth. With blender running, slowly stream in the veg oil through the top until emulsified.

Drizzle over the salad right before serving. Refrigerate leftover dressing.

Butternut Squash Soup with Marsala & Thyme ~ 11.30.10

There's just nothing like a hot bowl of soup and a sandwich. My favorite weekend meal and my favorite any day of the week meal. Yes, I do believe I could eat soup and a sandwich or salad everyday. There are endless possibilities.

The following recipe was clipped from the Pittsburgh Post Gazette sometime in the past few years, maybe more (note to self: start writing the date of the paper on the recipe!). I love butternut squash. So healthy and hearty and filling! And I can not resist that bright orange color when you cut into it- GORGEOUS!

This soup came together quickly with one of my pantry staples: bacon grease from the fridge! No need to defrost a whole pound of bacon or even run to the store. The grease is what was needed to build the flavors in this soup and get the onions tender. If you're vegetarian, you could by all means swap out your favorite sauteeing oil. I do think the fresh thyme was a bonus. I have had my thyme plant sitting outside for a few years now and it never lets me down. One of my all time favorite herbs and it's so hardy through the winter!

Enjoy this lovely soup.


Butternut Squash Soup with Marsala and Thyme

1 butternut squash, about 3 lbs (3 3/4 cup cooked), halved lengthwise, fibers and seeds removed
6 slices of bacon (alternatively, I used bacon grease that I just keep in a container in my fridge!)
2 large yellow onions, chopped
1 1/2Tbs chopped fresh thyme or 1 1/2 tsp dried thyme
5 1/4 cups chicken or vegetable stock (I used a quart container I had in the freezer of homemade)
1/3 cup heavy cream or half and half
3 Tbs dry marsala or dry sherry (I used 1 Tbs sherry)
pinch of cayenne (forgot that part)
S & P
Fresh thyme leaves for garnish, optional

Preheat oven to 375 degrees.
Place squash cut sides down in a large baking dish. Add water to pan to a 1/4 inch depth and bake until tender. About 50 minutes
Remove from oven and let cool a bit. Scrape out the flesh.
In a large saucepan, over medium heat, cook bacon until the fat is rendered, about 3 minutes. Add the onions and thyme, saute until tender and remove from heat.

(here is where I deviated from original instructions. I have an immersion blender- best purchase I made this fall- and I just threw all the ingredients into the pot after I sauteed the onion and thyme and then gave it a nice whirr)

Transfer onion mixture to a food processor or blender- In 2 or more batches, add the squash and puree until smooth. Return the puree to the saucepan and over medium low heat- mix in the broth. Simmer, uncovered, for about 20 minutes, stirring occasionally. Stir in the cream or half and half and the marsala or sherry. Add the cayenne and S&P. IF the soup is too thick, thin with additional stock to desired consistenc.

Ladle into bowls and garnish with chopped fresh thyme leaves.

Serve hot. 8-10. (I got 2 full quart containers from my ONE butternut squash. It was a medium sized squash, too!)

Pumpkin & Pecan Pie ~ 11. 29.10

(all the pies lined up and waiting for little fingers to poke them)

When my Aunt Lynn passed away a few years ago, I was dubbed the "Pie maker" at our Thanksgiving celebrations. A role I take quite seriously. I only make one version of pumpkin pie- Libby's recipe off the can! Are you surprised? Hope not,it is as easy as, well, pie to make! After the crust, it literally takes just minutes to throw a pumpkin pie together and the aroma that fills your house is well worth that time!

The last time I made pie crust, the recipe made 2 rounds, so I took one and formed it into my pie pan and threw it in a zippy bag and popped it in the freezer. That made my Thanksgiving morning pie prep super easy this year! It was an ALL butter crust! WHOA baby. I needed to try something a little different for my pecan pie.

I had clipped a pie crust recipe from the Pittsburgh Post-Gazette a few months back and decided to give it a go. It was an all shortening pie crust and was so supposed to be very easy to make and didn't need to chill before being rolled out into crust. I was game for a simple recipe like that. I used the pie crust recipe for my pecan pie.

Speaking of pecan pie, how about another simple pie to make? I mean these two are really quite easy. Good pecans can be quite expensive but we are talking about the holidays and it's hard to have Thanksgiving or Christmas without pumpkin and pecan pie! Holidays are meant to be special and a bit indulgent anyway.

Enjoy our pie traditions!

(I love how pumpkin pie cracks in the middle after you knife test it- makes it feel all homemade)

Libby's Famous Pumpkin Pie

3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
2 large eggs
15 oz 100% pure pumpkin
1 can evaporated milk
1 unbaked deep dish pie crust

Mix sugar, salt, cinnamon, ginger and cloves.
Beat eggs in a large bowl.
Stir pumpkin and sugar and spice mixture.
Gradually stir in evaporated milk.

Pour into pie shell- always place your pie tin on a baking sheet just in case of overflow!

Bake in a preheated 425 degree oven for 15 minutes.
Reduce temp to 350 degrees and bake 40-50 minutes or until knife comes out clean.
Cool 2 hours. serve immediately or refrigerate.

(My aunt advised not to freeze this pie as the crust and filling will separate.)

Miriam Parker's Pie Crust
clipped from the Pgh Post Gazette
makes a double crust pie 9-inch

2 cups all-purpose flour
1 tsp salt
2/3 cup shortening
7 Tbs cold water (I add ice)

I combined the first 3 ingredients right in my food processor. Pulsed to combine- until shortening was incorporated into crumbles. Then through the shoot, I added the water, one at a time until the dough came together nicely. Alternately, you can combine the first 3 ingredients in a large bowl using 2 knives to cut the shortening into the flour. Sprinkle 2 Tbs of water and toss with a fork until you've incorporated all 7 Tbs. Form into a ball.

Divide the dough in half- put some flour on your work surface and rolling pin- and roll out the dough from the center to the edge to create the crust. Repeat for the top crust.

No need to refrigerate this dough as it's so easy to roll out and very flaky once baked!**see note

Now that you have your pie dough all ready to go, make this delicious pecan pie!

(was trying to get a little artsy with my acorns made out of extra pie dough)

Aunt Lynnie's Pecan Pie

2/3 cup karo syrup
1 cup dark brown sugar (I use light cause that's what I always have on hand)
1/3 tsp salt
1/3 cup butter, melted
1 tsp vanilla

Mix the above ingredients well, then add:

3 whole eggs, slightly beaten
1 cup peans- heaping cup - mix with above and pour into your pie crust

If you think it needs a few more pecans, go ahead and add them- I often do. You can leave them whole or chop them roughly. Your call!

Bake at 350 degrees for 40-55 minutes. It should be 200 degrees in the center of the pie. You'll know when it's done just by looking at it, right? I never take it's temperature, but it was part of the family recipe so I wrote it down!

**While Miriam's dough was tremendously easy, I was not loving how it didn't brown at all. I'm going to have to listen to my mum and just make her pie dough recipe. Why it's taken me sooooo long to listen, I don't know!