Tag Archives: milk

Bloody Mary Breakfast Bake

Well being back at work after 18 months is beyond exhausting. The main thing is I am now in an office job! Haven’t had an office job for 7 years! I LOVED my last job, I worked from home on my schedule. It was wonderful. But alas, our economy had other ideas. Either way I am now in my first week back and I’m so tired every night I barely have time to read emails. I am going to do my best to get the blog done without fail though. I’m sure once I get back in a routine I will be fine. But till then please bear with me! Thanks.

Ok, this recipe I found in a Rachael Ray magazine but it’s also a recipe from CorningWare. I have not made this yet but it looks pretty easy and I plan to do this next time I have brunch or company stay over on the weekend. I love a good Bloody Mary so this sounded intriguing. No there is no vodka in it but that doesn’t mean you can’t make an actual Bloody Mary to go with it!  It’s an easy recipe so give it a try. I will swap out the photo once I make it myself! The recipe says to use a 1.5 quart square casserole but you can use a longer one also.

Photo is for illustrative purposes only

INGREDIENTS:

8 slices soft light white sandwich bread, crusts removed

3 cups shredded pepper jack cheese

9 large eggs (or egg substitute 2¼ cups)

2 cups low-milk or fat-free half-and-half

½ teaspoon celery salt

1 jar salsa (16 ounces), your choice

DIRECTIONS:

1. Grease a 1.5 quart square casserole dish. Arrange 2½ slices of bread in the bottom of the dish. Sprinkle 1/3 cup shredded cheese on top and cover with another 2½ slices of bread.

2. Layer on another 1/3 cup shredded cheese and top with the final 3 pieces of bread.

3. In a medium bowl, beat eggs, milk and celery salt. Pour over the bread layer; let stand.

4. Bake in a 375º oven for 40-45 minutes, then cover with salsa, sprinkle with remaining pepper jack cheese and bake for 5 minutes more.

5. Let stand for 5 minutes before serving.

Serves 12

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Easy as Pie

I came across this recipe in a holiday book. (Christmas is just 168 days away you know!) It claims to be the easiest pie in the world to bake. While reading it over I would have to agree. I think even the “baking challenged” as I tend to be sometimes can bake this pie. I don’t have a picture but it is a custard pie and has coconut in it. So sort of like a coconut custard pie. One of my favorites. So practice for the holidays and get baking everyone! I think I will make it myself next time I have an ‘event’ that needs a dessert! By the way it is NOT a low-calorie dessert. But that’s ok now and then! Moderation! Heck I may even make it this weekend to see if it actually works! Then I will have an actual picture to show. If anyone makes it before I do, please send me a picture and I’ll include it! I will put in a “temporary” photo until then.

Photo is for illustrative purposes only

INGREDIENTS:

2 cups milk

4 eggs

½ cup all-purpose flour

1 cup flaked coconut

1 cup sugar

1 stick butter

½ teaspoon salt

1 teaspoon vanilla extract


DIRECTIONS:

Place all ingredients into a blender. (Yes a blender!) Turn the blender on medium speed and count to ten. (Not 9, not 11, but 10!)

Pour into a 9″ deep dish pie pan.

During the baking process the flour drops to form the crust and the remaining ingredients form the filling. (I admit I am a bit skeptical on this!)

Bake at 350º for 45 minutes.

Swedish Meatballs

This is definitely a recipe I do not make enough. Swedish meatballs are one of my favorite dishes. This recipe was given to my sister Michele at her bridal shower by Barbara Cavallo, who is her husband’s aunt. She was born an Olson, so yes there is Swedish blood in her. I think the recipe came from another relative, either grandmother or mother. Either way they are delicious. Serve over egg noodles or rice or just eat them by themselves. Remember when making swedish meatballs you need to make them smaller than regular Italian meatballs. They do take some time to make but they are worth it. It’s a nice hearty meal for any time of year.

Swedish Meatballs with Egg Noodles

INGREDIENTS:

2 cups bread crumbs

2/3 cups  milk

½ cup chopped onion

2 pounds ground beef of your choice (You can mix ground pork and beef also)

2 eggs, beaten

2 teaspoons salt

1/8 teaspoon pepper

1 teaspoon nutmeg

4 tablespoons butter

4 teaspoons flour

2 cups hot water

1 cup milk

1 cup light cream

2 cubes MBT beef broth

Gravy Master

Fresh Parsley for garnish

DIRECTIONS:

1. In a large bowl soak bread crumbs in the milk. Add the onion, beef/pork, salt, pepper and eggs and mix together with hands. Be careful not to overmix.

2. Roll meat into walnut size meatballs and brown in large skillet in the butter. Cook until brown on all sides. When browned remove meatballs from pan and set aside.

3. In the same skillet put a little hot water with the flour. Stir until smooth. Add rest of hot water, light cream, beef broth, nutmeg and milk. Stir until smooth.

4. Place meatballs back into skillet and mix well. Cover skillet and simmer for 15 minutes. Brown with Gravy Master to color. Garnish with parsley.

Serve with egg noodles, rice or pasta of choice.

Tube Pound Cake

I had previously posted my first baking recipe for Girl Scouts, this is my sister Michele’s first recipe. For Girl Scouts as well. (Sorry Billy, it’s for Girl Scouts!) It’s another pound cake but made in a tube pan. It’s also a really easy recipe and is delicious. This cake is extremely moist and buttery, and it is better if allowed to stand for at least 4 hours before being served.


INGREDIENTS:

2 cups self-rising cake flour

4 eggs

1½ cups sugar

1 cup butter (½ pound)

½ cup milk

1 teaspoon vanilla extract

Tube Pound Cake

DIRECTIONS:

1. DO NOT PRE-HEAT OVEN!!!!

2. Place all ingredients in a large mixing bowl. Beat with an electric mixer on medium speed for 20 minutes.

3. Pour batter into a greased and floured 9 or 10 inch tube pan.

4. Place pan into cold oven and turn heat to 350ºF.  Bake for 1 hour or until cake tests done.

5. Cool on cake rack for 10 minutes then turn out of pan carefully and place topside down on rack until completely cooled. (At least an hour) Sprinkle with confectioner’s sugar if desired.

**Coming Next Thursday: Cheryl’s Famous Cheesecake!

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