BISCUIT EGG CASSEROLE

BISCUIT EGG CASSEROLE
It has long been our Christmas morning tradition to put a breakfast casserole in the oven while we open our Christmas stockings.  The smell creates that heavenly Christmas scent of something wonderful baking in the oven.  This is not the usual casserole recipe we have used in the past, but Olivia has tried this and says it is great.  No doubt with busy days ahead, you might be looking for something easy and good for breakfast.  This is great for feeding a hungry family.  We hope you enjoy it!
-Nanette

BISCUIT EGG CASSEROLE

Ingredients

1 can of buttermilk biscuits (8 count)

1 pound of any breakfast sausage roll (browned, drained, and cooled)

1/2 red bell pepper, chopped

2 tablespoons dried onion flakes

1 cup shredded mozzarella cheese

1 cup of shredded cheddar cheese

7 eggs, beaten

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat oven to 425 °F. Crumble and cook sausage in a skillet over medium heat.  Add red bell pepper and onion flake.  Cook until browned. Drain.

Line bottom of greased 12 x 9 inch baking dish with biscuit dough, firmly pressing firmly to seal.

Sprinkle with sausage and cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

Cover the dish with foil and bake for 15 minutes.  Remove the foil and continue to bake until set.  Let stand for five minutes before serving while warm.

Butternut Squash Pie

BUTTERNUT SQUASH PIE

Thanksgiving is on the horizon and we are getting ready.  The flavors of fall are all around us. Squash is one of our favorites.  My husband remembers fondly when he was a kid and his mother used to make Bird's Eye frozen squash in a double boiler.  She would heat that frozen block of deliciousness and serve it with a little butter.  Yum!  While reminiscing about that squash recently, he asked me if I could make a butternut squash pie.  I said sure!  I've made pumpkin pies and butternut is very similar so I knew I could do it.  Below is the resulting pie and the recipe.

Olivia and I went over our Thanksgiving lists today to review who is making what.  I can't wait to make the dishes I'm responsible for making.  We will be having turkey, dressing, sweet potatoes, mashed potatoes, mixed vegetable casserole, broccoli casserole, green bean casserole, cheese biscuits, pie, etc.  I know it sounds like a lot of food, but the leftovers are wonderful and last for days.  If we come up with some new variations on our old themes we will share them with you.  If you have a simply wonderful holiday recipe you would like to share, we would love to hear from you.  Half the fun of the holidays is finding new foods, flavors, and ideas to share!
-Nanette

1 chilled unbaked 9 inch pie shell
1 medium to large butternut squash
1 cup brown sugar firmly packed
3 large eggs
3/4 cup evaporated milk
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/1/2 tsp. ground cinnamon
1/4 tsp. salt
2 T. flour
1 T. butter melted
1 1/2 tsp. vanilla

Cook the squash either in the oven the microwave, or peel and steam.  When it is soft, scoop out 1 1/2 cups of squash. Discard peel.   Place squash in large bowl and let it cool slightly.  Add milk, eggs, salt, flour, butter, spices, and vanilla.  Beat until it is smooth.  Pour the filling in the pie shell.  If you have too much filling, but the leftover filling in a ramekin and bake with the pie.  It is yummy even out the pie shell.  Bake for 35 minutes at 350 degrees and then pull it out and check it.  If a knife inserts and comes out clean, it is done.  If not, put some foil around the edges of the crust to keep it from burning and put the pie back in for about 10 minutes until it is done.  Serve warm or cold and with whipped cream if you like.  Enjoy!

Cheesy Bratwurst Stew

Cheesy Bratwurst Stew
This time of year there is always lots of outdoor work to do to get ready for the inevitable cold, winter weather.  It is always nice on a cool, fall day to have a warm and comforting hearty meal in the crock pot so when the day is over you have something good for dinner that requires nothing of you but to eat it.  Cheesy Bratwurst Stew is just such a dish.  Put the ingredients in the crock pot in the morning and about six hours later dinner is ready.  I originally saw this recipe a few years ago in Midwest Living magazine and it has since become a staple at our house.  We hope you enjoy it!
-Nanette

1 pkg. of 5 to 6 bratwursts (use any kind you like or you may even substitute smoked sausage if you prefer)
1 medium onion
4 medium potatoes
one can of green beans with liquid
1 can golden mushroom soup
1 cup shredded cheddar cheese
salt, pepper and garlic salt
Slice meat and place in bottom of the crock pot.  Rough chop a medium onion and place it on top of the meat.  You may or may not peel your potatoes before cutting them into chunks and placing them on top of the onions.  Layer on the can of green beans and then place the condensed soup in dollops on top.  You may sprinkle the top with salt, pepper, and garlic salt if you like. Cook on low for six hours or until the potatoes are tender.  Just before serving, stir in the cheese.  Mix well and serve.  Makes 4-6 servings.

PRALINE PECAN CRUNCH

PRALINE PECAN CRUNCH
November is here!  The holidays are squarely in front of us.  About this time, Olivia and I begin vague discussions about what we plan to make for the holidays.  Each of us has people we usually give plates of holiday goodies to and we begin our calculations on how many plates we plan to make.  The fun part is making the final list of what we plan to make on the day we set aside to get together and make our sweet and savory treats together.  We put our heads together and decide who is providing what ingredients and then gather on that day.  Our husbands often stand by ready to go to the grocery for something we may have forgotten or to provide that necessary task of taste testing in the name of "quality control." It is great fun and a tradition we look forward to each year.

This year may just have to include this tasty treat.  The recipe came from a friend of Olivia's who is always giving her new and yummy recipes.  Those are some of the best friends of all.  We are passing it along to you with the hope you will enjoy it and share it with those you love.
-Nanette

PRALINE PECAN CRUNCH

Ingredients

• 8 cups Quaker Oatmeal Squares Cereal ( 1 whole box)
• 2 cups pecans, coarsely chopped
• 1/2 cup brown sugar, firmly packed
• 1/2 cup light corn syrup
• 4 tablespoons butter ( margarine ok)
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (optional)

Directions

1. Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
2. In large microwaveable bowl, combine sugar, corn syrup and margarine.
3. Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
4. Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
5. Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.