My darling hubby makes this every year- we started making a double batch last year! We serve with fruit on the side- not too filling, but just enough to go back an hour later for a bit more . We also use this for birthday parties, baby/wedding showers, or just an easy weekend meal- ENJOY!!!
Needed
4 cups sliced & buttered French bread, cubed
1 bag frozen spinach (16 oz)- thawed - squeeze out water
6 to 8 ounces diced, cooked bacon, ham, or turkey ham
1 1/2 to 2 cups shredded cheddar cheese
1 can (10 3/4 oz) cream of mushroom soup (HE DOES NOT LIKE MUSHROOMS, SO HE HAS REPLACED WITH CREAM OF POTATO SOUP or Cream of Chicken)
1/2 cup evaporated milk
5 eggs
1 tablespoon minced onion, optional ( FRENCH'S ONIONS taste yummy too)
Make it! :)
Lightly butter a 3 1/2-quart slow cooker. Layer with half of the buttered bread cubes, spinach, bacon, and cheese; salt and pepper to taste. Repeat layers ending with cheese. Whisk together the soup, milk, eggs, and dried onion. Pour over slow cooker mixture. Chill for 1 hour or overnight (OVERNIGHT IS BETTER!). Cover and cook on low for 3 1/2 to 4 1/2 hours.
Showing posts with label breakfest. Show all posts
Showing posts with label breakfest. Show all posts
December 10, 2010
September 8, 2009
Blueberry Crepes
Posted by dotcomkari at 12:04 PM Labels: breakfest 0 comments
Crepes:
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter
Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon
Topping: One can of Blueberries (or other fruit_
To make crepes, wisk eggs till smooth. wisk in milk and flour. Add salt. Wisk till smooth. Add melted butter and wisk till well mixed. Refrigerate for 1/2 hour before frying crepes.
To fry, lightly butter a 8 inch crepe pan. (or a small skillet) Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.
To make filling, whip softened cream cheese, sugar, lemon and zest till smooth.
To make finished crepes, spread some of the cheese mixture on each crepe and roll up. Place crepes into an oven proof dish that has been sprayed with Pam. Bake at 350 degrees for 15 minutes.
To serve, place two or three crepes on a plate and top with blueberry sauce, slivered with almonds and 10X sugar. Crepes are also very good when served with fresh peaches or fresh strawberries. Makes 14 to 16 crepes.
1 1/2 cup flour
1 1/2 cup milk
3 eggs
1 dash salt
3 Tbl melted butter
Filling:
8 oz. softened cream cheese
3/4 cup sugar
juice and grated rind of one lemon
Topping: One can of Blueberries (or other fruit_
To make crepes, wisk eggs till smooth. wisk in milk and flour. Add salt. Wisk till smooth. Add melted butter and wisk till well mixed. Refrigerate for 1/2 hour before frying crepes.
To fry, lightly butter a 8 inch crepe pan. (or a small skillet) Place on medium high heat. Add enough mixture to coat the bottom of the pan when rolled. Fry on one side till crepe is lightly browned. Flip and do other side for 10 to 15 seconds. Remove from pan and make another.
To make filling, whip softened cream cheese, sugar, lemon and zest till smooth.
To make finished crepes, spread some of the cheese mixture on each crepe and roll up. Place crepes into an oven proof dish that has been sprayed with Pam. Bake at 350 degrees for 15 minutes.
To serve, place two or three crepes on a plate and top with blueberry sauce, slivered with almonds and 10X sugar. Crepes are also very good when served with fresh peaches or fresh strawberries. Makes 14 to 16 crepes.
French Toast Strata
Posted by dotcomkari at 12:03 PM Labels: breakfest 0 comments
I love french toast... of all sorts, but this recipe is one of my all time favorites. It always comes out fluffy and sooo good! It makes my tummy dance!
Needed:
4 ounces of day old French or Itailian Bread, cut into cubes
1/2 cup raisins
1 package (3 ounces) of cream cheese, cut into small cubes
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 table spoons sugar
1 teaspoon ground cinnamon
To make: Spray cake pan with non-stick cooking spray Place bread cubes all over pan. Layer in cream cheese and raisins.
Beat eggs in a bowl with electric mixture at med. speed till blended well. Add milk, syrup and vanilla. mix Well.. Add to bread mixture in pan.
Keep in Fridge overnight
Next morning.. preheat oven to 350. Combine sugar and cinnamon in a bowl.. sprinkle over bread mixture in pan. Bake 40 to 45 mins till golden brown and when poked with a fork it comes out clean! Serve with powered sugar on top.. or more maple syrup! mmm good!
Needed:
4 ounces of day old French or Itailian Bread, cut into cubes
1/2 cup raisins
1 package (3 ounces) of cream cheese, cut into small cubes
3 eggs
1 1/2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 table spoons sugar
1 teaspoon ground cinnamon
To make: Spray cake pan with non-stick cooking spray Place bread cubes all over pan. Layer in cream cheese and raisins.
Beat eggs in a bowl with electric mixture at med. speed till blended well. Add milk, syrup and vanilla. mix Well.. Add to bread mixture in pan.
Keep in Fridge overnight
Next morning.. preheat oven to 350. Combine sugar and cinnamon in a bowl.. sprinkle over bread mixture in pan. Bake 40 to 45 mins till golden brown and when poked with a fork it comes out clean! Serve with powered sugar on top.. or more maple syrup! mmm good!
September 7, 2009
Egg Bake
Posted by dotcomkari at 8:48 PM Labels: breakfest 0 comments
If you are like me, your always in a rush in the morning. This is a great way to give your family the most important meal of the day (breakfest) without the morning rush.. as it is prepared the night before! Of course.. this recipe doesn't just have to be eatten at breakfest time.. it is a hit any time of day you decide to serve it!
NEEDED:
1 meat (fried hamberguer, ham chunks, sasage, bacon)
A Dozen Eggs (12)
1 cup milk
8 oz cheddar cheese shredded
8 oz mozzarella cheese shredded
1 bag frozen southren hashbrowns (2-3 lbs)
4 pieces of bread with crusts cut off
Salad and pepper to taste
2 table spoons butter
TO MAKE: :
Butter your casserole dish well. Layer the bottom with the hashbrowns. Then tear up your bread into tiny little chunks. Next, mix your dozen eggs and milk in a large bowl. Beat till smooth. Pour over the hashbrown/bread mixture. Top with meat of your chocie and then place cheeses on top. Place in your fridge overnight.
Next morning, bake on 375 for a half an hour to an hour or until eggs are no longer runny and set.
Cut into squares and serve. Can top with your favorite toppings. My family likes to top it with salsa and sour cream or Ketchup
NEEDED:
1 meat (fried hamberguer, ham chunks, sasage, bacon)
A Dozen Eggs (12)
1 cup milk
8 oz cheddar cheese shredded
8 oz mozzarella cheese shredded
1 bag frozen southren hashbrowns (2-3 lbs)
4 pieces of bread with crusts cut off
Salad and pepper to taste
2 table spoons butter
TO MAKE: :
Butter your casserole dish well. Layer the bottom with the hashbrowns. Then tear up your bread into tiny little chunks. Next, mix your dozen eggs and milk in a large bowl. Beat till smooth. Pour over the hashbrown/bread mixture. Top with meat of your chocie and then place cheeses on top. Place in your fridge overnight.
Next morning, bake on 375 for a half an hour to an hour or until eggs are no longer runny and set.
Cut into squares and serve. Can top with your favorite toppings. My family likes to top it with salsa and sour cream or Ketchup
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