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