Breakfast Caserole

Here is yet another recipe from Southern Living All-Time-Favorites . It's always great to make ahead and have ready the next morning for guests.


Ingredients
1 pound ground pork sausage*
10 white sandwich bread slices, cubed (6 cups)
2 cups (8 oz.) shredded sharp Cheddar cheese
6 large eggs
2 cups milk
2 tsp. salt
1 tsp. dry mustard
1/4 tsp. Worcestershire sauce

1. Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
2. Place bread cubes evenly in 6 lightly greased 8-oz. individual baking dishes or ramekins; sprinkle bread cubes evenly with cheese, and top with sausage.
3. Whisk together eggs and next 4 ingredients; pour evenly over sausage mixture. Cover and chill casserole 8 hours. Let stand at room temp. 30 minutes.
4. Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.
Makes 6 servings
*2 cups cubed cooked ham or light pork or turkey sausage may be substituted for sausage.
Note: You can also bake this casserole in a lightly greased 13x9 inch baking dish.

Saucy Manicotti

Because of trying so many Pinterest recipes, it's been awhile since I made a recipe from my favorite cookbook, Southern Living All-Time-Favorites.  This recipe looked like it would work well to make for my Bible study group.  Delicious!

Ingredients
1 (8-ounce) package uncooked manicotti shells
1 (16-ounce) package Italian sausage, casings removed 
1 large onion, chopped
9 garlic cloves, pressed and divided
1 (26-ounce) jar seven-herb tomato pasta sauce (or pasta sauce of your preference)
1 (8-ounce) container chive-and-onion cream cheese, softened
 6 cups (24-ounce) shredded mozzarella cheese, divided
3/4 cup freshly grated Parmesan cheese
1 (15-ounce) container ricotta cheese
3/4 tsp. freshly ground pepper



1. Cook manicotti shells according to package directions, and drain.

 2. Cook sausage, onion, and 5 garlic cloves in a large Dutch oven over medium-high heat 6 minutes or longer, stirring until sausage crumbles and is no longer pink. Stir in pasta sauce; bring to a boil. Remove from heat.

  3. Combine cream cheese, 4 cups mozzarella cheese, next 3 ingredients, and remaining 4 garlic cloves in a large bowl, stirring until blended. Cut a slit down the length of each cooked manicotti shell.




4. Spoon 1 cup sauce mixture into lightly greased 13x9 inch baking dish. Spoon cheese mixture evenly into manicotti shells. Arrange stuffed shells over sauce in dish, seam sides down. Spoon remaining sauce over stuffed shells. sprinkle evenly with remaining 2 cups cheese.







 5.Bake, covered, at 350 degrees for 50 minutes or until bubbly.

Serves 7

Pancetta Wrapped Pork Roast

 I had this roast at my brother and sister-in-law's this past Christmas, and loved it. I decided to make it when my sister and her husband visited, and was very happy with the results. I've posted the link for the recipe below. 
Be sure to watch the video that goes with the link, I didn't, and wish I had. The directions are a bit different than what Giada demonstrates in her video.

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/pancetta-wrapped-pork-roast-recipe/index.html

Taco Chili

I had this chili at my brother and sister-in-law's years ago, and asked for the recipe. My sister-in-law basically told me that if you can brown meat and open cans, you've got it made! It's always nice to have a really good tasting dish that is easy to make. In fact, it's so easy that I made 5 batches to serve at a Youth Center. The kids at the Center requested chili, and this recipe came to mind. I'll include their verdict on how they enjoyed the soup after I serve it this Friday.

Ingredients:
1 to 2lbs. of either ground chuck or ground turkey (depending on your taste) I used about 1 &1/2 lbs.
1 large onion
2- 16 oz. cans stewed tomatoes (I also use San Marzano peeled tomatoes in place of stewed tom.)
1- 16 oz. can pinto beans
1- 16 oz. can kidney beans
1- 16 oz. can white hominy  ( I sometimes substitute canned mexicorn and garbanzo beans in
1- 16 oz. can golden hominy   place of the hominy)
1- 10 oz. can Rotel
1- 1 &1/4 oz. pkg. taco seasoning mix
1- 1oz. pkg. dry Ranch dressing mix

Brown ground meat and chopped onion, drain grease from meat. Add all other ingredients (do not drain or rinse any of the canned ingredients) just put the whole thing in and heat thoroughly. Serve with Cheddar or Mexican cheese, sour cream, and taco chips.

The chili was quite a hit with the kids at the Lighthouse Youth Center. I even had a girl who didn't want to try it at first because it had onions in it that ended up coming back for more.

Holiday Appetizers/Spinach Balls & Almond Cheddar Appetizer

 The thing I love about both of these appetizers is that they are fairly easy to make, taste really good, and can be made ahead and frozen to use whenever you'd like. I also added a couple of Sam's Club garlic olives...yum, and one of my favorite cheeses.

Link for recipe below

http://recipefirst.blogspot.com/2012/10/spinach-balls.html

All Ready For The Freezer!

The Almond Cheddar Appetizer calls for 1 cup of mayonnaise, but I only use 3/4 cup to cut back on the richness. I'm surprised they don't include bacon in the title because that is a main ingredient, and really makes it extra good. Just click on the link below for the recipe.

http://www.tasteofhome.com/Recipes/Almond-Cheddar-Appetizers

Cream Of Mushroom Soup

This has to be one of my favorite soups! I found this recipe on allrecipes.com, but have made a couple of alterations.  
When you think of cream of mushroom soup, the first thing that pops into your head is the Campbell's version. I love using Campbell's cream of mushroom in recipes but never liked eating it just as a soup. I can't believe how much I love this soup for someone who used to hate mushrooms as a kid!  It's excellent with bread topped with baby Swiss cheese and warmed in the oven. I shred the cheese in my food processor along with a little shredded onion. 


Ingredients

    2- 16 oz. baby bella sliced fresh mushrooms

    3 cups chicken broth

    2 cloves minced garlic or 1/4 tsp garlic powder

    1 cup chopped onion

    2 tsp. fresh chopped thyme or 1/2 teaspoon dried thyme (I definitely prefer fresh in this recipe)

    6 tablespoons butter
    6 tablespoons flour

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    1 cup heavy whipping cream

    1 cup half-and-half

    1/4 cup sherry

Directions

In a large heavy saucepan, cook mushrooms in the broth with onion, garlic and thyme until tender, about  10 to 15 minutes. (If using fresh thyme, don't add until the last couple of minutes of boiling time.)

In blender, food processor, or using immersion blender, puree the mixture , leaving some chunks of mushrooms in it. ( I also like to puree until totally smooth and add an 8 oz. package of mushrooms that I have caramelized when soup is complete.) Set aside.

In a smaller saucepan, melt the butter, whisk in the flour salt and pepper and stir for about 2 minutes until smooth. Add the mixture to the mushroom puree and bring to a boil stirring constantly and simmer until thickened. Add the sherry and simmer for another 3 mins., then add half and half and whipping cream and heat until warmed through. Adjust seasonings to taste.

Soup can be frozen, but be sure to leave the whipping cream and half-and-half out, and add after you take out of freezer to heat.

Bacon, Mushroom, and Almond Wild Rice

 On trips to Minnesota to visit our son, daughter-in-law and grandson, I like to pick up some MN wild rice. I decided to make a side dish to go with some Cornish hens I'm making. I've included an easy and sure proof method for making your wild rice in the oven that my sister Gina shared with me. It's a perfect way to make rice while you're busy at work.

 Easy Oven Prepared Wild Rice

1 cup wild rice
3 cups boiling water
1 chicken Bouillon cube (I use a tsp. of Better Than Bouillon)

Preheat oven to 500 degrees
put everything in a covered Pyrex or glass dish, put in oven and turn the oven OFF. Either do it overnight or in the morning so it's ready for supper. Works great!




Bacon, Mushroom, and Almond Wild Rice


Ingredients


Prepared rice from above recipe
1/2 lb. bacon cut up and fried
8 oz. package of slice mushrooms
1/3 cup chopped onion
1 shallot (chopped)
1 clove garlic (minced)
2 Tbs. sherry
1/4 cup slivered or slice almonds (pan toasted)


Cut up your bacon and fry it in a pan over medium heat until crisp (set aside). Drain most of the fat from the pan, leaving enough to saute' your onions, shallot, garlic, and mushrooms. Saute' the onion, shallot, and garlic over medium heat for about two to three mins. Add the mushrooms and saute' for an additional 3 mins. or so until done. While sauteing, sprinkle the 2 Tbs. of sherry evenly over the mushroom/onion mixture, and season lightly with salt. Set sauteed mixture aside, and place the almonds in the same pan on medium heat, stirring constantly so the almonds do not burn. (set aside)
Put about 1 Tbs. olive oil in the pan and add the cooked rice from the oven. Stir in all of the other ingredients, add salt and pepper to taste, and cook on medium until warm and ready to serve.