Sunday, March 31, 2019

Buttery Croissant Breakfast Casserole
























I love this breakfast casserole!  I mean, what's not to like?  It has all my favorite breakfast ingredients....buttery croissants, sausage and this amazing Gruyere cheese!  Gruyere melts so nicely on casseroles or sandwiches or anything else and while it is a lot Swiss, it's really much better.  I have also made this using Monterrey Jack and that gives it a whole different flavor. For the best flavors you want to make this the night before and refrigerate it, although I have to admit, I have made it the same day and it turned out great! 


Buttery Croissant Breakfast Casserole

1 pound pork sausage (I use Bob Evans or Jimmy Dean)
1 1/4 cups shredded Parmesan cheese
1 teaspoon salt
24 mini croissants, torn  (or use 12 larger croissants)
non-stick cooking spray
3 cups whole milk
1 cup heavy cream
6 large eggs, lightly beaten
2 cups shredded Gruyère cheese

Spray a 9 x 13 baking dish with non-stick spray.

Crumble the sausage in a large skillet and cook over medium high heat until no longer pink. Drain on a paper towel and set aside.

In a large bowl, mix the torn croissants, the Parmesan cheese, and the salt.  Add the sausage and toss to mix.  Transfer from bowl to your baking dish.





















Next, whisk together the whole milk, the cream and the eggs and pour over sausage and bread mixture. Cover with plastic wrap and refrigerate overnight or for at least 6-8 hours.



















When ready to bake, preheat the oven to 350 degrees. Uncover casserole, and sprinkle with the two cups of Gruyère cheese.  Make sure you completely cover the top. Add more if you'd like. 



















Bake for 45-50 minutes or until golden and no longer wet in the center. Use a cake tester or knife to make sure.  





















Remove from oven and Let stand 10 minutes. Slice or scoop out and enjoy!
























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Friday, March 15, 2019

Corned Beef and Cabbage
























I've cooked corned beef just about every way you can cook it.  I’ve baked it, roasted it, braised it, slow cooked it.  But my favorite way is the way my Mom used to make it....using an oven bag.  The flavors are more intense, the meat is more tender and far more juicy and it has the texture of a prime rib roast.  The oven bag is the way to go and the way I made my corned beef this year.

Corned Beef and Cabbage

1 Reynolds Oven Bag, Large
1 tablespoon flour
1 (3 lb.) corned beef brisket
1 medium orange, sliced into thin rounds
1 stalk celery, sliced
1 large head green cabbage, cut in large wedges
1 bag baby carrots
10 red new potatoes, skins on
1/4 teaspoon pepper
1/2 cup water

Preheat oven to 350 degrees. 

Shake flour in Reynolds Oven Bag and place in a 9x13-inch baking pan.  Add corned beef to bag, fat side up. Sprinkle fat side of beef with pepper and seasoning packet.
























Layer orange slices and vegetables around meat and pour water over everything. Close bag with nylon tie and cut six 1/2-inch slits in top of bag.


























Tuck any loose edges of bag into pan and bake for 3 hours, or until fork-tender. Let stand 10 minutes before slicing and serving.











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Monday, March 11, 2019

Crispy Hash & Eggs Breakfast Skillet






























While I categorize this recipe under Breakfast, I could eat it any time of day.  I just love it!  That crispy corn beef hash topped with perfectly sunny side up eggs and a side of toast for dipping that rich glorious yolk.  WOW! I get hungry thinking about it.  I make it from whatever ingredients I have on hand, but I’ve even been known to open a can of corned beef hash and fry it up when I get in the mood. Either works for me.

Crispy Hash & Eggs Breakfast Skillet

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
2 tablespoons olive oil
2 tablespoons butter
4 to 5 cups chopped cooked corned beef (or canned)
1/2 teaspoon salt
4 large eggs
Salt and pepper to taste

In a large non-stick skillet, fry hash browns in oil and butter until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and add salt.  Using a spatula, pack it down firmly to form a solid cake. 

 

























Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and fold the browned bits back into the hash. Lightly pack the hash into the pan again. Repeat the process every minute or two until the potatoes are thoroughly cooked, about 8 minutes longer.

 




























Make 4 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and continue to cook on low heat until eggs reach desired doneness. 






























Shortcut: use a can of corn beef hash

Add can of hash to the melted butter and oil in large skillet.  Cook over medium heat and pat down with spatula to make one solid layer on bottom of pan. Reduce the heat to low. Continue cooking the hash until the underside is crusty and well browned, about 10 more minutes.


 
 


























Using the back of a spoon, make four indentations in the hash. One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to medium, cover the skillet and cook until the eggs are just set, about 6 minutes. Serve immediately.







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Sunday, March 10, 2019

Chocolate Cream Pie























Pie anyone?  I love pie. As a matter of fact I would call myself a fine connoisseur of pie…. connoisseur of course meaning:  an expert judge in matters of taste.  How did I decide to give myself that title?  Well let’s just say, one has to eat a whole lotta pie to crown herself a pie connoisseur.   

This is my Mom’s old recipe for her Chocolate Cream Pie.  I added a little secret ingredient that makes it far the creamiest and most decadent pie ever.  If you want a creamy pie, you add cream.

Chocolate Cream Pie

1 ready-made pie crust, baked and cooled
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 cup heavy cream
2 cups whole milk
4 whole egg yolks
6-1/2 oz semi-sweet chocolate, finely chopped (or chocolate chips)
2 teaspoons vanilla extract
2 tablespoons butter
Whipped Cream, For Serving

Preheat oven to 350 degrees.  Prick the entire bottom of the crust with a fork. Bake as directed on package.





















Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.























Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. When mixture begins to bubble and is the consistency of pudding, remove from heat immediately.























Add the chopped chocolate, vanilla, and butter, and stir until everything is smooth and well combined. Pour the pudding into the baked, cooled pie crust and place in the fridge to chill for 3 hours uncovered.  Cut into slices and serve with whipped cream!























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