Recipes from this past Sunday :)

DHC17-Eggs benedict Casserole Episode

EGGS BENEDICT CASSEROLE

SAUTE’ED ASPARAGAUS

SLICED TOMATOES

POWDERED-SUGAR DOUGNUTS

EGGS BENEDICT CASSEROLE

6 English muffins cut into small pieces

1 package Canadian bacon, chopped

1 ½ cups Swiss cheese, shredded

1 cup mozzarella, shredded

12 eggs

2 cups whole milk

1 cup heavy whipping cream

2 packages hollandaise sauce mix

1 teaspoon tarragon

1 teaspoon each of salt, pepper, garlic powder and onion powder

In a 13x9x2 baking dish, spray with cooking spray and spread muffin pieces evenly in the dish.  Now sprinkle the ham, asparagus pieces and cheeses evenly over muffin pieces.  In a blender combine eggs, milk, cream, seasonings and 1 of the packages of hollandaise and blend until well mixed.  Pour evenly over cheeses then cover and place in the fridge overnight or at least 8 hours.  Bake at 350 for 1 hour or until knife comes out clean.  Let stand for 10 minutes before serving.  While it’s baking, prepare the other hollandaise package according to directions and ladle over each serving of casserole.

SAUTE’ED ASPARAGUS

1 bunch of asparagus washed, trimmed and sliced

1 teaspoon olive oil

1 teaspoon each salt and pepper

Heat the olive oil in a skillet, season with salt and pepper and sauté’ for 8 to 10 minutes.

POWDERED SUGAR-DOUGHNUT

1 large can buttermilk biscuits (not the flaky layers)

Vegetable oil

Powdered Sugar

Use the top of a soda or small round glass to cut a hole in each biscuit.  Heat oil to 350 and drop 3 to 4 in at a time.  Cook on medium-high until golden brown then flip them and cook the other side.  Place the powdered sugar in a large plastic container with a lid, put 3 to 4 doughnuts in at a time and shake vigorously.  Place the donughts on a platter and serve immediately J

Stuffed Pepper Pasta, Savory Dougnuts and Mandarin Orange Cake

STUFFED BELL PEPPER PASTA

SAVORY DOUGNUTS

MANDARIN ORANGE CAKE

STUFFED BELL PEPPER PASTA

2 tablespoons butter

2 tablespoons olive oil

1 green bell pepper

1 red bell pepper

1 yellow bell pepper

1 small onion, chopped

2 garlic cloves, minced

1 ½ lbs. ground sirloin

1 tablespoon flour

1 small can tomato paste

2 tablespoons brown sugar

2 cups of your favorite red pasta sauce

1 teaspoon each of salt, pepper, garlic powder, onion powder & Italian seasoning

1 lb. pasta, cooked and drained

1 egg

6 ounces cheddar cheese, divided

In a skillet, heat the butter and olive oil and add the next 4 ingredients.  Sauté for 8 minutes and add the garlic.  Sauté for 1 more minute and add the ground sirloin.  Brown the ground sirloin for about 8 minutes then stir in the flour and next 4 ingredients.  Simmer on low for about 30 minutes.  Now mix together the sauce mixture, egg, pasta and ½ of the cheese.  (Before mixing, put ½ cup of the warm sauce in a bowl and beat the egg into the sauce then add to the rest of the sauce).  Bake covered for 40 minutes at 350.  Uncover and sprinkle the remaining cheese evenly over the top and bake 5 more minutes.  Let it sit for 10 minutes before serving.  Serves 8 to 10.

SAVORY DOUGHNUTS

3 tablespoons melted butter

3 tablespoons chive and onion cream cheese

1 cup self-rising flour

½ teaspoon salt, pepper, garlic powder and onion powder

1 egg

1 tablespoon fresh rosemary, finely chopped

¼ cup shredded pepper jack cheese

½ cup buttermilk

Mix all together and place in greased silicone doughnut pan.  Bake at 350 for 25 to 35 minutes.

MANDARIN ORANGE CAKE

This is wonderful on a hot, summer day!

1 box yellow cake mix

1 large can mandarin oranges, do not drain

½ cup vegetable oil

4 eggs

Combine all ingredients together and mix 2 minutes.  Bake at 350 for 30 minutes in a greased 13x9x2 pan. 

Icing:

1 large box vanilla instant pudding

1 (20-ounce) can crushed pineapple, drained

1 (8-ounce) carton Cool Whip

Mix together and ice cake when it’s completely cool.  Refrigerate cake.