Wednesday, December 29, 2010

Breakfast Never Fail Strata

From: Donna Wells, a good friend of the family

Ingredients:  (the following ingredients are enough to make one layer)

12 slices of buttered bread, cut into small squares
1/2 lb crisp turkey bacon bacon pieces, crumbled
1/2 cup saut├ęd mushrooms
2 cups grated cheddar cheese
6 eggs
1 3/4 cups milk
2 tsp mustard
1/4 - 1/2 tsp salt
1/2 tsp onion salt
dash pepper

How To: 

The night before:  On the bottom of a greased 9x13 inch baking dish, spread the bread out evenly.  In a mixing bowl, combine the bacon and mushrooms.  Then sprinkle over the top.  Next, layer the cheese.  In a small mixing bowl, beat together the eggs, milk, mustard, salt, onion salt, and pepper. Pour over the top of the cheese in the baking dish. 

For a second layer, repeat on top.

Cover and refrigerate at least 4 hours, ideally overnight. 

In the morning:  Bake uncovered until puffed and golden .  For two layers, bake at 350° for 45-60 minutes.  For one layer, bake at 350° for 30 minutes. 

Side Notes: 

Serves 8-12 people

Creamy Mashed Potatoes

From: The Pioneer Woman

How To:  For this one...  better just to click there.

Thursday, December 23, 2010

Decadent Chocolate Cherry Cake

From: I hosted a Pampered Chef party once and got a recipe for the cake and then embellished it with my own toppings last night.  It is sinfully simple and wickedly delicious.  Enough said. 

Any ol' run-of-the-mill chocolate cake mix.  Devil's food cake works well.
1 can of cherry pie filling
1 egg
1/2 cup vegetable oil
hot fudge topping
maraschino cherries

How to: 

In a mixing bowl, combine chocolate cake mix, pie filling, egg and vegetable oil until batter is smooth and lumps are mostly gone.  Pour batter into a baking pan or stone (preferred) if you have one.  Bake at 350°F until a knife can be cleanly removed when inserted into cake.  Cut and place on plate.  Pour hot fudge over the cake and top with cherries.

Sunday, December 19, 2010

Turkey Paninis

From: My friend, Rebecca, got this recipe from her sister-in-law, Jala. It's sinfully delicious!


8 oz. cream cheese, slightly softened (NOT fat free - it just doesn't taste the same)
1-2 tablespoons sundried tomatoes, chopped
1 clove of minced garlic or 1 tsp of garlic salt or garlic powder
Sundried tomato deli turkey – 1/8 pound/sandwich (I couldn't find this, so I just got regular ol' deli turkey.
High quality bread, such as ciabatta rolls or sourdough loaf

How To:

Combine the cream cheese and sundried tomatoes. Add the garlic and refrigerate it for up to a day to allow flavor to permeate. (Or don't. Both times I've made this recipe, I didn't plan ahead enough and it was still just as good.) Prior to making the paninis, soften at room temp or in the microwave for 20-30 seconds so it is spreadable.

Oil or butter the outsides of each piece of bread and spread the cream cheese mixture on the insides of each piece. Put the turkey inside and press on a grill pan. Another option is to toast the bread and then spread the cream cheese mixture on the insides and place the turkey slices in between. To heat the turkey slices, toss them in a skillet with a bit of butter for a minute or two until they begin to sear.

Side Notes:

The sandwiches freeze very well.
Servings: 6
Prep Time: 30-35 minutes