Easy Breakfast Casserole

This is great for a nice family breakfast or maybe a brunch with friends.  You can use whatever kind of breakfast meat you have on hand to make it even easier.  I've made it with sausage, diced ham, and bacon, and they were all good! 

Easy Breakfast Casserole:

Ingredients:
3/4 lb ground pork sausage
1 tbsp butter
1/4 cup diced onion
1 cup sliced fresh mushrooms (you may substitute canned)
10 eggs
1 (16 oz.) container low-fat cottage cheese
1 lb shredded monterey jack cheese (or whatever cheese you like)
1 (4 oz) can diced green chili peppers
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, melted


Directions:
1.  Brown sausage in large skillet; drain.  Melt 1 tbsp of butter in skillet and add mushrooms and onion and cook until tender.
2.  In a large bowl mix the eggs, cheeses, and chilies.  Stir in the sausage, onions, mushrooms, and melted butter. 
3.  In a separate bowl mix the flour, baking powder, and salt.  Stir into the egg mixture until well blended. 
4.  Pour into a greased 9 x 13 inch baking dish.  Bake at 350 degrees for 40-50 minutes or until lightly browned.  Let stand 10 minutes before serving to set up. 

Spinach Artichoke Dip

I'm not normally a fan of cooked spinach, but I love spinach artichoke dip.  I've ordered it at restaurants a few times for an appetizer and it is delicious!  Here is a recipe for a spinach artichoke dip that is very similar to what you will get in a restaurant and it really is very simple to make.  It's great for parties or pot lucks!  Serve it with bread, crackers, chips, bagel crisps, veggies, or whatever you want!

Spinach Artichoke Dip:

Ingredients:
2 tbsp minced garlic
1 (8 oz) package of cream cheese, softened
1 (10 oz) package of refrigerated alfredo sauce
1 cup shredded mozzarella cheese
1/3 cup Parmesan cheese
1 (10 oz) package of chopped frozen spinach, thawed and drained
1 (14 oz) can of artichoke hearts, drained and chopped
Additional Parmesan and mozzarella cheese to sprinkle on top (optional)

Directions:
In a large bowl mix garlic, cream cheese, and Alfredo sauce until well blended.  Add mozzarella cheese and Parmesan cheese and mix well.  Stir in spinach and artichoke.  Dump in square baking dish and sprinkle additional Parmesan and mozzarella cheese over the top.  Bake at 350 degrees for 30 minutes or until bubbly and hot.  Serve warm.

FYI - I found the refrigerated Alfredo sauce at my grocery store by the deli with the pre-made salads and sauces.

Buttercream and Chocolate Frosting

I had several people ask me for the recipes for my butter cream and chocolate frosting tonight at a cake decorating class.  I thought I would just post them on here so everyone could see them.  Enjoy!

Butter Cream Frosting:

Ingredients:

½ cup softened butter

½ cup shortening

1 tsp vanilla

1 lb. powdered sugar

2-4 tbsp milk

Directions:

Cream butter and shortening at med-high speed until creamy and fluffy, about 3-5 minutes.  Add vanilla and mix well.  Add powdered sugar, a little at a time, mixing well after each addition.  Add a little milk at a time until you reach the right consistency. 

 











Chocolate Frosting:

Ingredients:

1 cup softened butter

1 tsp vanilla

1 cup cocoa powder

½ cup milk

4-5 cups powdered sugar

Directions:

Cream butter until light and fluffy, about 3-5 minutes.  Add vanilla, cocoa powder, and milk and mix well.  Gradually add powdered sugar until desired thickness and consistency.

Lemon Strawberry Cheesecake Cupcakes

Lemon Strawberry Cheesecake Cupcakes!  Whew, what a mouthful!  These tasty treats are perfect when you want something a little more than the ordinary everyday cupcake.  They are a nice blend of lemon and strawberry and the cream cheese makes them so they are not too sweet.  Delicious!

Lemon Strawberry Cheesecake Cupcakes:

Ingredients:
CAKE:
1 box lemon cake mix (you can make your own batter from scratch, but I'm trying to keep this blog simple)
Eggs, water, and oil called for on cake mix box
1 8 oz. package cream cheese, softened
1/3 cup strawberry jam
1 egg
1/4 cup sugar
red food coloring, optional
FROSTING:
1 8oz. package cream cheese, softened
1/2 cup butter, softened
1/2 cup strawberry jam
1/4 tsp lemon extract
1 lb. powdered sugar
red food coloring, optional


Directions:
1.  Preheat oven to 350 degrees.  Line muffin pans with cupcake liners.  Make the lemon cake mix according to package directions.
2.  In a separate bowl, beat cream cheese until smooth and fluffy.  Add jam, egg, sugar and about 4 drops of food coloring, if desired.  Beat until smooth.
3.  Fill cupcake liners 1/3 full with cake batter.  Add a spoonful of cream cheese batter and then fill with remaining cake batter until the cupcake liners are about 3/4 full.  Bake for 16-18 minutes or until toothpick inserted in middle of a cupcake comes out clean.  Let cool completely before icing.
4.  For the frosting beat cream cheese and butter in mixing bowl until fluffy and smooth.
5.  Add jam, lemon extract, and 4 drops of food coloring, if desired, and mix well.  Gradually add powdered sugar, a little at a time, until desired thickness and consistency.
6.  Frost cupcakes and place them in the refrigerator to set.  Keep them refrigerated.



**If the jam is too sweet for you try thawing some frozen strawberries and then pureeing them in a food processor instead of the jam.**

Easy Chicken Fajita Soup

 
Here is a recipe for chicken fajita soup that is super easy and super delicious!  If you like things really spicy, throw in a splash or two of your favorite hot sauce.


Easy Chicken Fajita Soup:

Ingredients:
 2tbsp oil
1 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
1 packet fajita seasoning
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium onion, cut into strips
1 can diced green chilies
1 (14 oz) can fire roasted diced tomatoes
1 can black beans
1 (14 oz) can chicken broth
1 tsp cumin
1/2 tsp oregano
1/2 tsp cilantro
1/4 tsp garlic powder

Directions:
1.  Heat oil in large pot over med-high heat.  Add chicken strips and cook until no longer pink.
2.  Add fajita seasoning, peppers, onion, and chilies.  Cook over medium heat, stirring frequently, until peppers are soft, about 10 minutes.
3.  Add remaining ingredients and bring to a boil over high heat.  Reduce heat to medium-low and simmer for 20-30 minutes, stirring occasionally.  Serve with cheese, sour cream, guacamole, tortilla chips, baked tortilla strips, or a quesadilla.  The possibilities are endless!  Enjoy!