Mexican Breakfast Casserole

4 eggs

1/4 cup milk

1 cup shredded cheese( your choice)

1 pinch cayenne pepper

1/4 teaspoon pepper

1 cup shredded cooked potatoes

1/2 cup diced onion

1/2 cup diced bell pepper 

1 cup salsa

cooked meat of your choice 

Directions:

1. In a bowl whisk eggs, milk, and cayenne and black peppers together.
2. In the meantime--In heated and oiled (medium heat) skillet put potatoes, green peppers and onions and let warm about 5 minutes.
3. Pour egg mixture over potatoes and let cook a minute or two till beginning to set. Fold over eggs (a soft scramble).
4. Add in cheese, I just sprinkle over top, let melt over egg mixture and then fold over a time or two.
5. Put onto warmed plates and serve with salsa.
6. You can add diced ham, cooked sausage or cooked bacon.

Inspired by Connie, thanks!

 

Fruit Salad Dressing

                                                                                                       

1/3 c honey
1/4 c orange juice
2T red wine vinegar
1/4 c mayo
1/4 c lemon juice
1 1/2 T poppy seeds
1/4 t salt
1/4 t dry mustard

Whisk all ingredients together and pour on fresh chopped fruit.

Power Company Holiday Potatoes

                                                                                                  







Thanks Christy!

1 32oz. frozen Southern style hash browns(thawed)
1 cream of celery soup
1 cream of chicken soup
1/2 to 1 c sour cream
2 1/2 c cheddar cheese
2T melted butter
pepper to taste
In a large bowl mix together and then add to casserole pan.
Preheat oven to 350 degrees. Grease a 13x9 pan. Reserve 1/2 c cheese (or you can add more) for topping casserole. Cook 1 hour and top with remaining cheese, return to oven for 10 minutes to melt cheese. Stand back and watch it disappear.

Gina's Quiche

                                                                                                   

Thanks GG!

1 frozen 9-inch deep dish pie crust
5 large eggs
¾ cup half and half
1 tablespoon olive oil
5 slices bacon, chopped
1 medium onion, chopped
5 oz. white mushrooms, stemmed and sliced
9 oz. pkg. frozen chopped spinach, thawed, well drained, and re-chopped
1 teaspoon fresh grated nutmeg
1 large clove garlic, minced
½ cup part-skim ricotta cheese
½ cup shredded cheese (we used a four-cheese Italian blend)
Salt and fresh-ground pepper

PREPARATION
Preheat the oven to 350°F. In a large mixing bowl, beat the eggs and
whisk together with half and half, 1 teaspoon of salt and a ½ teaspoon
of pepper. Set aside.

In a large skillet, heat the olive oil over medium high heat and add
bacon. Saute until crisp. Remove with slotted spoon to a plate lined
with paper towels. Do not drain grease from pan.

Reduce heat under skillet to medium and sauté onions until they start
to get soft. Add mushrooms and a sprinkling of salt to draw out
moisture. When mushrooms are soft and golden, push them and the onions
to the outer rim of the pan and add spinach to center. Add the nutmeg
and garlic and cook for one minute. Toss in the drained bacon and stir
to combine the whole mixture. Turn off heat.

Mix ricotta and shredded cheese together. Add to egg mixture and whisk
until well combined.

Place pie crust on cookie sheet and fill with hot mixture, making sure
to distribute equally. Then pour egg mixture over top. There might be
a little spillage; it’s okay and won’t hurt the quiche or the pan.
Bake for 50 minutes, or until center is set and the top is a warm
golden color. Let rest 15 minutes before serving.

Peanut Butter Nutella Yum Yum

                                                                                                                            


1 pgk Lorna Doon Cookies
1 jar Nutella
1 jar crunchy peanut butter cookies
milk or white chocolate for dipping

Spread Nutella on two shortbread cookies. Spread a small amount of peanut butter. Sandwich together and dip in chocolate. I used milk chocolate but prefer the taste of white chocolate.