He tends his flock like a shepherd: He gathers the lambs in his arms and carries them close to his heart;
he gently leads those that have young
. {Isaiah 40:11}

28 October 2011

Brunch Recipes

I had an impromptu play date this morning.
I wanted to try out some brunch recipes since my collection is a bit slim.
Based on my testing and feedback from other snackers... I consider these successes. 

The Protein:
my adaptation... 
4 slices of deli ham
2 Tablespoons butter - melted
1 and 1/2 cups croutons (seasoned croutons work great)
1 cup shredded cheddar cheese
3 large eggs - slightly beaten
3/4 cup milk
salt and pepper - to taste

Preheat oven to 325 degrees.
Prepare a medium-small baking dish (like 7x7 inch) with a light coating of cooking spray.
Layer the croutons in the bottom of the dish and drizzle evenly with melted butter.
In a medium bowl, whisk together the eggs, milk, ham, 1/2 of the cheese, salt, and pepper. Pour this mixture over the croutons. Top the casserole with the remaining shredded cheese.
Bake for 40 to 45 minutes until eggs are set and a knife inserted in the center comes out clean.
Let the casserole stand 10 minutes. Cut into equal portions and serve warm.

The Starch:
my adaptation... 
3/4 cup chopped onion 
1/2 teaspoon paprika 
1/2 teaspoon freshly ground black pepper 
1 (32-ounce) package frozen Southern-style hash brown potatoes, diced 
2 tablespoons butter, melted and divided  
1 (10 3/4-ounce) can condensed cream of chicken soup
8 ounces shredded cheddar cheese
1 (8-ounce) carton light sour cream (such as Daisy) 
Cooking spray  
2 cups cornflakes, coarsely crushed

Preheat oven to 350. Combine first 4 ingredients and 1 tablespoon of butter in a large bowl; toss well. Combine soup and cheese in a medium sauce pan over medium head and stir until cheese melts. Careful not to let it burn and you don't' have to melt down all cheese, just enough to make it gooey. Stir in sour cream. Pour cheese mixture over potato mixture and stir well. Spread mixture evenly in a 13x9 greased baking dish. Combine cornflakes and remaining butter and sprinkle evenly over potato mixture. Bake for 1 hour.

The Fruit:

6 eggs
1 cup milk
1 tsp cinnamon
1/4 tsp nutmeg
4 medium or 3 large apples, peeled and diced
1/4 cup butter or margarine, melted
1/4 cup brown sugar
1 tsp cinnamon
6 slices of bread, torn

In a mixing bowl, whisk eggs, milk, cinnamon and nutmeg.Peel and dice the apples.  In a smaller mixing bowl, combine melted butter, brown sugar and cinnamon.  Toss with diced apples {I did this is a large plastic bag}. In a greased 8×8-inch glass baking dish, tear 3 slices of bread and add to the bottom.  Then add a layer of the diced caramel apples.Tear the other 3 slices of bread and spread on top of the apples. Pour egg/milk mixture into the baking dish.  Cover with foil and let stand in the refrigerator for at least an hour (overnight, ideally!).  Preheat oven to 350. Bake covered for 30 minutes, then uncover and bake another 15-20 minutes, or until eggs have cooked through.

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