Sunnyside Egg & Sausage Casserole

I'm sharing a great B&B recipe for Easter breakfast that uses up some of those hard boiled eggs your family has colored. Like everything I share, it's quick and easy to put together. And, oh yes, it is oh so yummy!

SUNNYSIDE EGG & SAUSAGE CASSEROLE
1 pound hot sausage
6 to 8 hard-boiled eggs
1 1/2 cups sour cream
1/4 cup breadcrumbs
1 1/2 cups grated cheese (sharp)
Slice eggs and place in buttered casserole dish. Cook and drain sausage. Spread over eggs. Spread sour cream over sausage. Combine cheese and breadcrumbs and sprinkle over sour cream. Bake 20 to 30 minutes @ 350 degrees until bubbly. Serves 6.

Amish Baked Apples

We live in a rural area with a lot of Amish. Boy, can they cook! And this is one of my favorite Amish recipes. The resulting sauce tastes like caramel and there's always extra that I save to top ice cream at other times.

This is melt-in-your-mouth, oh-my-goodness, how-did-I-live-without-this delicious!
And it's quick to put together which is always a plus on busy days when company is coming!

Amish Baked Apples
4 very large or 6 medium size apples
1-1/4 cups brown sugar
scant 1/4 cup all-purpose flour
pinch of salt
2 Tablespoons lemon juice
3/4 cups water
2 Tablespoons butter
cinnamon
vanilla ice cream (optional but highly recommended!)

Preheat oven to 375 degrees. Core and quarter apples [I have an apple peeler/corer so I use that instead]. Place apples in 3-quart buttered baking dish.

Combine brown sugar, flour, and salt in small bowl. Stir in lemon juice and water and pour mixture over apples. Dot with butter, sprinkle with cinnamon (add as much or as little as you want).

Bake uncovered for one hour, basting twice. Serve warm with vanilla ice cream!

Easy Tiramisu

Last night we had a little celebration in honor of my BIL's birthday. Sort of last minute planning so I made a simple but very yummy dessert: Tiramisu

I've used a variety of recipes over the years, and it can get pretty complicated. But I found this VERY EASY recipe online yesterday and quite honestly, it's my favorite version so far.

Tiramisu is my family's ABSOLUTELY FAVORITE dessert, bar none.
 
Easy Tiramisu
1 lb. low fat cream cheese (you can use regular if you don't mind the calories but DO NOT use fat free; tried that, not pretty)
1 cup heavy whipping cream
1/2 cup granulated sugar
20 lady's fingers (a light, oblong Italian cookie with powdered sugar on one side)
OR: pound cake cut into ½ inch thick slices
2-3 Tablespoons cocoa powder to dust
1 ½ to 2 cups of prepared very strong coffee
2 Tablespoons sugar
shavings of dark chocolate to top

Chill whipping cream and bowl.
Mix coffee and sugar and chill.
Whip the whipping cream until it reaches stiff peaks.
Mix cream cheese and sugar in medium bowl until smooth. (Add more sugar as desired.)
Fold in the whipped cream to create the cheese mixture.
Soak lady fingers (or pound cake slices) in coffee for a couple seconds, rotating to coat all sides. Place one layer on bottom of an 8x8-in. pan.
Spread half the cheese mixture on top. Smooth with a spatula or spoon.
Sift half the cocoa powder on surface of layer.
Apply second layer of lady fingers (or pound cake) and remaining cheese.
Sift remaining cocoa powder and top with chocolate shavings.
Cover in plastic wrap and chill until ready to serve.

Honey Mustard Chicken

1/2 cup liquid honey
1/4 cup dijon mustard
1/2 t. curry powder
2 T. melted butter
4 boneless chicken breasts
bread crumbs to coat
salt and pepper

Combine honey, mustard, curry powder and butter. Coat each piece of chicken with this mixture, then roll in bread crumbs. Salt and pepper to taste. Bake at 350 for 45 minutes.

Easy to double, triple, whatever, depending on the size of your family. Takes about 5 minutes to put together and 45 minutes to bake, so less than an hour from start to finish.

Beef and Rice Good Stuff

1-1/2 lbs. lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
1/3 lb. mushrooms, chopped
1 Tablespoon Worcestershire sauce
1 16 oz can peeled tomatoes, drained and chopped
1 c. long grain rice
2-1/2 c. chicken or beef broth (we prefer the beef)
salt and pepper to taste
In large skillet, combine beef, onions and garlic. Cook until beef is no longer pink, stirring to break up the meat. Drain any accumulated fat (we use really lean beef so there isn't any).
Add peppers and mushrooms and saute for 5 minutes. Add Worcestershire sauce and tomatoes and cook until most of liquid has evaporated. Stir in rice and broth. Simmer, partially covered until liquid is absorbed and rice is soft, stirring occasionally, about 20-25 minutes. Season with salt and pepper and serve.

*** Now my kids liked vegetables but for those whose kids balk when seeing bits of vegetables, you can omit the mushrooms and peppers. You're losing some flavor but it will still be good. And you can substitute an 8 oz. can of tomato sauce in place of the chunkier peeled tomatoes. Obviously, using tomato sauce will mean you don't have to cook very long before adding the rice and broth. ***

BEST Chocolate Pudding EVER

3 egg yolks (you can save the whites to make chocolate meringues!)3 Tablespoons cornstarch
1/2 cup sugar
pinch of salt
3 cups of milk at room temperature*
3 Tablespoons butter
1-1/2 teaspoons vanilla
1/2 cup chocolate chips**

Beat egg yolks in heavy saucepan. Add cornstarch, sugar and salt and mix until well blended. Slowly add milk, whisking so there are no lumps. On medium low heat cook mixture, stirring constantly, until thickened and bubbles start to appear in center of pan -- about 10 minutes. Remove from heat and add butter and vanilla, stirring to dissolve butter. Add chocolate chips and stir until melted and creamy. Pour into dessert glasses. You can eat this hot (my favorite way) or chill until cold (my hubby's favorite).
* I am always in too much of a hurry to wait for the milk to reach room temperature so I just heat one cup of milk in the microwave for a minute and add the other 2 cups of cold milk and it's just about right for room temperature :-)
** You can eliminate the chocolate (although who would want to do that?!) and have really good vanilla pudding.

The Mechanics of Mashed Potatoes

With fifteen of us crowded around the table yesterday, I obviously didn't hear all the interesting conversations. But I learned of one while talking late into the night with Daughter.
Apparently there is a level of engineering involved in 'building' the perfect Thanksgiving plate. And her brother achieved just such a perfect plate yesterday. Daughter has always been impressed with everything big brother does; that hasn't changed in the 21 years she has been his little sister. But she was totally wowed by his construction expertise yesterday.
You begin with the mashed potatoes, piling the mound smack dab in the middle of the plate, carefully creating the perfect crater for gravy, and then adding the remaining items in a clockwise fashion around the edge of the plate until there is nary a spot of plate showing through. I understand it was truly a marvel of engineering.
But Daughter is a chip off the old block and, following in the footsteps of her father and brother, she showed her resourcefulness when, shortly into the meal, disaster struck. "My moat broke! My moat broke!" she shouted. With nary a thought for her own safety, she dived in and quickly repositioned a large chunk of stuffing that immediately staved off the tidal wave of gravy from washing over the other food items. (Not that this is a bad thing, since everything tastes better with gravy, but it's the principal of the thing.)
Stuffing is a particularly good construction material because it is already glutenous from time spent inside the turkey breast. And it works a lot better than trying to re-position mashed potatoes which is sort of like the man who built his house upon the sand, or the little piggy who built his house with straw. Just not the most stable or sturdy building material.
So now you know how to both build the perfect Thanksgiving plate AND save the day when you moat breaks.
Unless you're like my husband who just goes ahead and pours gravy over everything to begin with.
Whatever floats your boat in the gravy of life.