Breakfast Casserole

Breakfast Casserole

Ingredients

• 4 cups shredded potatoes
• 1/2 lb bacon (cooked and broken into pieces)
• 6 eggs lightly beaten
• 2 cups shreded cheddar cheese
• 1/2 cup shredded Swiss cheese
• 1 1/2 cups cottage cheese
• 1/4 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the oven to 350 degrees F.  Coat a 9 x 13" pan with cooking spray.
2. Combine potatoes and bacon, and put them in the pan.
3. Use a fork to combine eggs, cheese, salt, pepper, and paprika.  Pour mixture over potatoes.
4. Bake for 30 minutes.
5. Let sit for 5-10 minutes before cutting into squares (or it may be too runny). 

Another batch of M&M cookies

Not that I don't love my usual recipe for M&M cookies, but I felt like I needed a change...and I wasn't 100% satisfied with the sugar-factor of the last one--too gritty maybe? or sweet?  Anywho-- I loved this recipe, and I think the key factor was melting the butter and using mostly dark brown sugar...I will be using this again! :)


Chewy Chocolate Chip (or M&M) Cookies
Recipe adapted from smittenkitchen

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• little less than 1 cup packed dark brown sugar
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups semisweet chocolate chips (or 1 3/4 cups M&M candies)

Directions

1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop tablespoons of cookie dough onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones until the edges are lightly toasted.

Pumpkin Seeds

Roasted Pumpkin Seeds

Ingredients

• a pumpkin
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 tablespoons vegetable oil

Directions

1. Use a knife to carve the top of the pumpkin and collect all the seeds in a colander.  Next, rinse the pumpkin seeds with cold water, and leave them to dry on a paper towel.  
2. Preheat the oven to 325 degrees F. 
3. Spread pumpkin seeds in a shallow baking pan.  Add the vegetable oil and toss seeds with oil with a spatula.  Add the cinnamon and toss until oil and cinnamon are evenly spread.
4. Sprinkle the salt over the seeds and bake for 25 minutes.  Allow to cool on a dry paper towel before serving.

Slow Cooked Spicy Meatballs

The simple process makes this dish perfect to bring to a potluck or to serve as appetizers for a football game.  I usually use about 18-20 ounces of hot sauce when I serve this, and it's pretty spicy.  Decrease or increase the amount of hot sauce you use depending on your tolerance level. ;-)  Thanks to my aunt for this quick recipe!


Slow Cooked Spicy Meatballs

Ingredients

• 1 bag of small, frozen Italian meatballs (around 50 meatballs)
• 1 (14 oz) can of Ocean Spray jellied cranberry sauce
• 1 (23 oz) bottle of Frank's Original Cayenne Hot Sauce

Directions
Place meatballs and cranberry sauce in a crock pot or slow cooker.  Pour in the hot sauce until there is about an inch or two left at the bottom of the bottle.  Stir ingredients and put cooker on high for at least 2 1/2 hours, stirring occasionally to flavor throughout.  Change setting to low when meatballs are cooked.

Cauliflower Risotto

Cauliflower Risotto

Cauliflower Risotto
Recipe from Everyday Food: A Martha Stewart Magazine


Ingredients

• 4 to 4/12 cups low-sodium chicken or vegetable broth
• 1 tablespoon EVOO
• 1 large shallot, minced
• 2 celery stalks, minced
• 1 cup Arborio or Carnaroli rice
• 1/2 cup dry white wine (e.g. Pinot Grigio or Sauvignon Blanc)
• 1 cup Cauliflower Puree
• 1 teaspoon minced fresh thyme leaves
• salt and pepper
• grated Parmesan, for serving

Directions

1. In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
2. Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high.  Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft (about 8-10 minutes).  Add rice and stir to combine.  Increase heat to medium-high and add wine.  Cook, stirring, until almost evaporated, 1 minute.
3. Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed.  Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), about 20 to 25 minutes.  Add puree and thyme and stir to combine.  Remove from heat and season to taste with salt and pepper.  Sprinkle with Parmesan and serve immediately.