Tag: recipe

Overnight Bacon, Egg & Cheese Casserole

WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZY (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! TRUTH BE TOLD, I LOVE THAT EVERY RECIPE I CHOOSE IS ALWAYS A WINNER! Especially this bacon, egg & cheese casserole.  And I love that it can be prepped the night before and baked off in the morning!

So this month, I wanted to try a savory breakfast casserole.  Liz’s bacon and egg casserole was screaming my name.  My hubby adores eggs and I knew I could make a few changes to transform this into a gluten free breakfast paradise.  So, that’s just what I did.  I used Udi’s gluten free bread-one loaf with the crusts left on!  I first cooked them up into croutons as the original recipe calls for croutons.  They were buttery and delicious! You could follow the same process with regular bread to make your own croutons.  Thanks for another winner, Liz!!! xo

Bacon and Egg Casserole…adapted from That Skinny Chick Can Bake

Croutons:

4 cups cubed bread (I used Udi’s, crust on)

3 Tablespoons butter

1 Tablespoon olive oil

 Casserole:

1 cup grated cheddar cheese

1 cup grated mozzarella cheese

8 eggs, beaten

4 cups whole milk

1 teaspoon Dijon mustard

1/8 teaspoon pepper

6 slices crumbled, cooked bacon

Make croutons:

  1. Heat butter and oil in a skillet.
  2. Once melted, add cubed bread and cook on medium low tossing often until well browned.
  3. Season with salt and pepper.
  4. Let cool.

Make Casserole:

  1. Lay croutons and cheese in a well greased 9 x 13 pan. 
  2. Combine remaining ingredients except bacon. 
  3. Pour liquid over croutons and cheese.  Top with bacon.

Bake at 325º for about 45 minutes to an hour or till egg is set.

****To make the night before, complete all steps except for topping with bacon.  Cover and refrigerate overnight.  The next morning, remove from refrigerator and top with crumbled bacon.  Bake at 325º for 1 1/2 hours or till center is set.  Important note:  I used a 325 convection oven setting and mine was perfectly baked and done in 45 minutes so check on yours to see.  Serve warm.

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Zucchini Fritters

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Yesterday was a gorgeous day in the city. We went to the beach and afterwards tried a new Indian restaurant called Viva Goa in the marina district, which was incredible! They have an appetizer called “Chicken Lollipops” which is a must-try. The beach was pretty crowded due to the nice weather, but all of the lively people made for an entertaining afternoon.

This zucchini fritter recipe is one of my favorite healthy snack recipes. They take a good amount of time to make, but you can make a large batch and then freeze some for later! If you have a food processor, it is much easier to make them, but you can also shred the zucchini by hand (I have done both before). Zucchini is made of mostly water, so it is really important to squeeze out as much water as possible – I usually get about 1/4 cup of water from one zucchini. I love these little zucchini pancakes warm with a dollop of cold, light sour cream.

Zucchini Fritters
 
Save Print
Prep time
15 mins
Cook time
20 mins
Total
35 mins
 
Type: Side
Serves: 3-4
Ingredients
  • 3 medium zucchini
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ⅓ cup finely chopped onion
  • 1 egg
  • ½ cup all-purpose flour
  • ½ tsp baking powder
  • Canola oil
Instructions
  1. Shred the zucchini by hand or in a food processor, then transfer to a mixing bowl and add the salt.
  2. Using your hands, squeeze out as much water as possible into the sink or a bowl (I usually get ¼ cup per zucchini).
  3. Mix in the pepper and paprika, then the onion, egg, flour and baking powder well.
  4. Heat 1 tbsp of oil in a skillet over medium heat.
  5. Once the oil is hot, drop 1 tablespoon of batter onto the skillet and press down with the back of the spoon to flatten. Flatter is better so they cook through!
  6. Repeat until the skillet is filled, then cook each side for about 3 minutes (should be golden brown before flipping).
  7. Serve with sour cream.
Makes ~10 fritters
    3.2.2265

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Easy Artichoke Dip
German Yogurt Salad Dressing
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Grilled Chicken Pita with Cucumber Yogurt Dressing
Cucumber Rolls
Southwest Quinoa Salad

Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

Reese’s peanut butter cup cheesecake on a brownie crust is as dreamy as it sounds.  Sinful, rich, scrumptious and perfect for any occasion!

 

Reese’s Peanut Butter Cup Cheesecake On A Brownie Crust

Brownie Crust:
6 Tablespoons Butter, melted plus 1 T. butter to grease pan
1-¼ cup Sugar
1 Tablespoon Vanilla
2 Eggs
1 cup plus 2 Tablespoons Flour
⅓ cups Unsweetened Cocoa
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
1 cup Peanut Butter Chips
6 whole Peanut Butter Cups, Cut Into Quarters

  1. Preheat oven to 350°F.
  2. Butter a 9-inch springform pan, line with a parchment round and butter the parchment.
  3. Stir together butter, sugar and vanilla in a bowl.
  4. Add eggs.
  5. Stir in flour, cocoa, baking powder and salt.
  6. Spread in prepared pan.  Bake about 25 minutes.
  7. Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups.  Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)

Cheesecake Batter:
2 pounds Cream Cheese, Soft
5 eggs
1 ½ cups Brown Sugar, Firmly Packed
1 cup creamy Peanut Butter
½ cups Heavy Cream
1 Tablespoon Vanilla

  1. Beat cream cheese in bowl of mixer until smooth.
  2. Add eggs, one at a time.
  3. Add sugar, peanut butter and cream until smooth.
  4. Add vanilla.
  5. Pour filling into pan.  Make sure you lowered oven to 325 at this point
  6. Wrap foil around springform sides and set in large roasting pan.  Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
  7. Bake at 325 for 90 minutes.
  8. Let cool 1 hour.
  9. Run knife around edge and chill at least 4 hours.

Topping:

1/4 cup Heavy Cream
1 cup Semi-Sweet Chocolate Chips
7 Peanut Butter Cups, Cut In Half

  1. Microwave cream till hot.  Add chips and let sit a minute.  Whisk chips until melted and smooth.  Drizzle all over the top reserving some.  Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake.  Keep chilled!

Recipe adapted from Christine’s Kitchen 

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