Breakfast casserole

Good afternoon all, I wanted to share my recipe for an easy breakfast you can throw together and have ready in 30 minutes. Perfect to have on lazy Sundays.

Note`: For a vegetarian version add some cheese or extra veggies. To make vegan, try just egg liquid substitutes and non-dairy milk like soy or oat. You could add mushrooms or plant-based sausage patties too.

Yield: 4 servings

Ingredients:

2 cups frozen diced potatoes or hashbrowns

6 eggs

1/2 cup milk

1/2 cup half-and-half or heavy cream

1/4 cup diced onion

1/2 cup frozen kale

1/2 cup corn

1/2 cup diced bacon (you could try ham, sausage, whatever you prefer or have in your fridge.)

olive oil

dill

chives

paprika

salt and pepper

Preparation:

Preheat the oven to 425*F.

In a medium size casserole dish or a glass pan, drizzle some olive oil on the bottom of the pan and brush to cover the base and sides to help the food from sticking.

In a small bowl break all the eggs and the milk and creamer, and whisk until well blended.

In the casserole dish, add the potatoes, corn, onion, kale, and bacon and stir. Then add in the egg mixture. Next, season with all the spices, I add about 1/2 tsp of each. Stir everything until well combined.

Once the oven is preheated, bake for 25-30 minutes, or until the eggs are set. Enjoy with toast or fresh fruit.

Until next time~ Julie

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Chocolate toffee scones

Scones, light, crumbly, flaky, buttery, and filled with goodies. For this recipe, I used chocolate-covered toffee chips and topped them off with a chocolate glaze and powdered sugar. To save time I used Bisquick baking mix.

Yield: 8 scones

Ingredients:

2 cups Bisquick mix

2 tbsp. sugar

1 whole egg + 1 egg yolk

1/2 cup butter

3 tbsp milk+ more if needed when mixing

flour- for dusting

1 tsp. almond extract

Icing-

powdered sugar 1/2 cup

1 tbsp milk.

chocolate syrup 1 tsp.

Preparation:

Preheat the oven to 375*F

In a medium bowl mix all the dry ingredients together- Bisquick mix and sugar together.

Cut the cold butter into small dice (pea size) and add to the dry mix.

Rub the butter into the dry mix with your hands until it’s coated well in the mix. Add in the toffee chips and mix lightly.

In a small bowl add the egg and egg yolk with the almond extract and milk. Add to the dry mix and lightly stir with a fork until it starts to come together. Dust your table/surface with flour and scoop out the dough. Lightly kneed until a soft dough forms, similar to cookie dough.

Note-If it’s too crumbly when mixing add more milk or water. If it becomes too wet add a little flour

Once you have a ball of dough lightly press down and flatten it to a circle about an inch thick. You can flour a rolling pin to spread out the dough. Once you have about an 8-inch circle, use a knife or bench scraper and press into the dough about halfway but don’t cut all the way through. This gives the dough a chance to rise into the classic wedge shape. Divide into 8 pieces- divide it right down the middle, and halfway across, then diagonally like an x and you have 8 sections.

Next place on a lined baking sheet with parchment or a silicone mat and bake for 12-15 minutes, just until slightly golden around the edges. Take out of the oven and cool on wire racks if you have them or a plate.

Next, make the icing-

In a small bowl combine the powdered sugar, milk, and chocolate syrup. Mix with a fork, if it is too runny ass more powdered sugar.

When the scones are slightly cooled, cut out wedge slices, drizzle the scones with the icing, dust them with powdered sugar and enjoy.

To see more recipes go to https://nosh63272528.wordpress.com/category/recipes/

Comment below with your thoughts, or any ideas on what recipes you would like to see here on the blog.

Until next time~J

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Cherry Hand Pies

This is a wonderful heat-warming recipe that takes me back to childhood. Warm and flaky pie crust filled with sweet cherry filling, ah so delicious! You only need 6 ingredients to make these delicious pies and be the dessert hero of the day.

Yield: 8 pies

Ingredients:

cherry preserves (or any fruit you like)

sugar

cinnamon

flour

vegetable or butter nonstick spray

1 package of 2 frozen ready-made pie crust

Preparation:

Thaw pie crust overnight in the fridge.

Take the crust out of the package and unroll it out on the counter lightly dusted with flour.

Preheat the oven to 425*F.

Cut the crust into fourths, straight down the middle, and across. Then take 1-2 tbsp. of the cherry preserves and fill in the middle of each section.

Then fold in half and pinch the edges so the pastry is closed all around. Trim off excess dough and using a fork lightly press along the edge and poke holes on the top of the pies in the middle to help them bake evenly.

Then in a small bowl mix 1 tbsp of sugar and 1 tsp of cinnamon together. Using the pan spray, lightly spray on top of each pie. (you can also use an egg wash for this step). Then sprinkle on top of the pies the cinnamon and sugar mix.

Bake at 425*F for 20-30 minutes until pies are nice and golden in color.

Cool for 5-10 minutes and enjoy. These are also delicious with a scoop of vanilla ice cream!

I’d love to hear your comments on this recipe or ideas for recipes you want to see on this blog.

Until next time~J

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Sweedish Meatballs

This recipe is a warm and cozy comfort recipe that is easy and ready in thirty minutes! I made these with penne pasta. This recipe is perfect on a cool day. These meatballs are great with rice, egg noodles, roasted veggies, or potatoes. With less than 10 ingredients, what’s not to love?

Yield: 6 servings

Ingredients:

18 meatballs (frozen and pre-cooked)

1 x can of cream of mushroom soup

1 tbsp. worcestershire sauce

2 tbsp. brown gravy mix

1/2 cup water or beef broth

dried chives

2 1/2 cups penne pasta

Preparation:

In a large pot, on medium heat- mix the mushroom soup, worcestershire sauce, gravy mix, broth, or water, and stir well.

Next, add in the meatballs, and stir until covered and mixed well. Then cover and cook for 20- 30 minutes.

While the meatballs are cooking, cook your pasta per directions. Drain and set aside.

To serve-fill your bowls with pasta and top with meatballs and sauce. Garnish with chives and enjoy.

Comment below if you liked this recipe or suggestions on what recipes you would like to see on this blog!

Until next time~J

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