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Recipe of the Week

Breakfast Casserole (potato, spinach, and egg)

Our stepmother Sandi makes a mean breakfast casserole. Make ahead of time and was pop it in the oven and serve. This is a great dish for the holidays or when you have company over. Merry Christmas!

Potato, Sausage, Egg and Spinach Casserole

Ingredients

16 large eggs

1 ¼ cup heavy cream

1 ½ teaspoons salt

¾ teaspoons pepper

4 tablespoons butter

1 package bulk sausage

½ cup shallots, minced

2 large russet potatoes, peeled, shredded and lightly squeezed

1 12 oz bag frozen chopped spinach, thawed and squeezed dry

2 cups Gruyere

Directions

Position rack in top third of oven

Preheat oven to 350º

Whisk eggs, cream, salt and pepper in a large bowl and set aside. Melt 1-tablespoon butter in skillet and brown sausage. Transfer to plate to cool. Add shallots to skillet, cook until wilted and transfer to sausage plate. Melt 3 tablespoons butter in same pan add potatoes and cook until slightly brown. Mix all ingredients together, saving a small amount of cheese for the top. Pour into large greased casserole dish and bake for 35-40 minutes.

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Christmas Cookies

One of our favorite Christmas traditions is to take a night during December to bake and decorate Christmas cookies. Having a good dough recipe is important, but to be honest, having a variety of icings and “sprinkles” is what makes it festive and fun. There is something heart-warming about sitting around the table together with a pile of cookies to be iced and decorated and everyone creating their own masterpiece.

Christmas Cookies

Ingredients:
2 cups butter
3 cups powdered sugar
2 tsp vanilla extract
1 tsp almond extract
2 eggs
5 cups flour, sifted
1 tsp baking soda
3/4 tsp cream of tartar

Directions:
Cream butter and sugar in a mixer and add vanilla and almond extract. Add eggs one at a time. Combine dry ingredients in a large bowl. Slowly add dry ingredients into the mixer. Line cookie sheet with parchment paper and scoop dough onto cookie sheet and bake in a preheated 350 degree oven for 9 minutes. Allow to cool before frosting.

Frosting

Ingredients:

3 cups powdered sugar
1/3 cup butter
Vanilla (if you like it in frosting)
Approximately 2 Tablespoons milk; add slowly so that you can keep the right consistency
Sprinkles for decorating

Directions:
Cream butter and sugar in a mixer and add vanilla.

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Little Sister’s French Toast Casserole

We know how it is when you have a house full of hungry people wanting something good to eat and the hostess of the mostess has limited time to prepare breakfast. You are wanting to impress those guests but you got so much else to be doing. That’s why the sisters love breakfast casseroles. Our stepmother Sandi always has some sort of breakfast casserole when we go to visit. It makes life so much easier and it makes your guests think you have worked so hard. We love this because it is inexpensive to make, you can make it ahead of time and it is get in my belly good. Need we say more? Hope your family enjoys this recipe as much as ours does.

Round up the first seven ingredients-
1 loaf, French bread, cubed
8 eggs, lightly beaten
3 cups half and half
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon cinnamon
½ teaspoon salt

TOPPING:
1 stick butter (room temperature)
3 tablespoons sugar
¾ cup brown sugar
1 cup pecans, chopped
2 teaspoons ground cinnamon

Extra Goodness (optional, but highly reccomended)
1 cup of maple syrup
3 tablespoons butter

Let’s make this casserole-
Go on and grease up your 13 x 9 baking dish. Get you a big ol bowl out and whisk the eggs, half and half, sugar, vanilla, cinnamon and salt. Next, your going to want to pour that yumminess egg mixture over the cubed French bread. Now wasn’t that easy. Now cover and pop it in the fridge and let it soak up all that goodness for about 8 hours. Now the 8 hours are up and you are ready to feed that demanding family of yours. Before you pop this in the oven your gonna want to take it out the fridge and let it sit for about an hour. While you are taking the chill off of the casserole you can make the topping. The sisters love them some toppings. Get you 1 stick of butter, this is sounding some kind of good already. Back to the list- sugar, brown sugar, nuts and cinnamon. Use a fork and work these ingredients together, let them get to know one another. Sprinkle the topping over the bread. Go on and preheat your oven to 350 degrees. You gonna want to bake the casserole for 45 minutes to an hour or until a knife inserted near the center comes out clean. Take it out of the oven and smell it. Don’t that smell good? This is going to kill you but you need to let it sit for about 5 minutes or so. You don’t want to burn your mouth up. While that’s cooling make that extra goodness. Now when we listed the ingredients for the extra goodness, we said it was optional. Well your nuts if you don’t make it. So go on and do it- In a small pot warm syrup and butter. That’s it! Let your guest pour this over the top of the casserole. The sisters bet you and your family liked this one.

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Chocolate and Peanut Butter Buckeyes

We love us some chocolate and peanut butter! This combination had to be created by the chocolate Gods! Every Christmas mama would make these delightful treats for us and we absolutely loved them. Caleb and Alli always ask us to make these when we are doing all our baking! It is a must have around our household.

Chocolate and Peanut Butter Buckeyes

This is what you need-
2 lbs. powdered sugar
3 cups peanut butter (smooth and not the all-natural kind)
1 cup unsalted butter (2 sticks)
1 1/2 lb. chocolate chips, semi-sweet (24 oz.)
1/2 bar edible paraffin wax*

How to make buckeyes-
Whip the first three ingredients with an electric mixer and chill in the refrigerator for at least an hour. After it’s chilled, roll it into small, 1-inch balls. Put these back into the fridge or freezer on parchment-covered baking sheets.

Melt the chocolate and wax in a double boiler, over, not in, boiling water, stirring mixture until smooth. Keep warm.

Dip balls using toothpick, leaving uncovered spot on top. You may fill in toothpick marks with little bits of peanut butter mixture. Dry on waxed paper. Chill covered in refrigerator or freezer. When completely hard, store in the refrigerator or freezer.

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Griffy’s Tempura Apples

These are so good and very easy to make. Our dear friend Griff came up with this recipe. We hope you like it as much as we do.

Tempura Apples
Gather-
2 apples (your choice)
1 cup Tempura Batter
¾ cup ice water
1 teaspoon cinnamon, reserve ¾ teaspoon
¼ cup confectioner sugar
¼ granulated sugar
¼ dark brown sugar

Let’s make it-
Get your oil going to 350 degrees. You need a thermometer to check your oil. It is important to have your oil at the right temp. Too hot and you will burn them up. Not hot enough and the tempura will not stick. Core and slice each apple into 12 slices. Mix water, tempura batter and ¼ teaspoon of cinnamon together. Generously coat apple slices with tempura batter. Fry apples until golden brown on all sides. Remove with a slotted spoon and drain on a paper towel. Mix the 3 sugars and reserved cinnamon. Toss apples in sugar mixture and serve immediately. Let’s take it to another level of goodness-Serve on a scoop of vanilla ice cream. It is out of this world!

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Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.

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Anne’s Foolproof Standing Rib Roast

Anne is a lifetime family friend. This recipe is featured in several of Paula Deen’x cookbooks. Anne was a wonderful cook. The sister’s have shared many meals with Anne and her family. Anne would always make this for us on Christmas. This recipe is so simple and it works like a charm.

Anne’s Foolproof Standing Rib Roast

What you will need-

1 (5-pound) standing rib roast

Salt, pepper and garlic powder, to taste

How to make-
This is very simple to make. Take your roast out and let it stand at room temperature for at least 1 hour. The Sister’s like their meat medium rare. So this recipe is for medium rare. if you like your meat cooked more just cook a little longer. Heat your oven to 375 degrees. Rub the roast with the seasonings. Don’t be stingy with the seasoning. You want to season it up good. Give your meat a good message and make sure that all of the meat is seasoned. Place your roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn the oven off and leave the roast in the oven. Do not open the oven door for 3 hours. Don’t even take a quick look. you want to keep the door shut so all of the heat stays in the oven. About 30 to 40 minutes before serving time, turn the oven to 375 degrees and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Remove the roast from the oven once the internal temperature is at 135-140. Let the meat rest for about 15 minutes. It will continue to cook. You will be tempted to cut you a piece because it is going to smell and look so darn good, but don’t. If you cut before the meat has rested you will loose all of the juices and the meat will be dry. You don’t want it to be dry.

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Crack Candy

These are great to take to holiday parties or to give for Christmas gifts. The reason that we call this crack candy is because one piece aint gonna get it. You will slap your Mama and steel her pocketbook to get yourself another fix. You might want to double this recipe because if you don’t you might find yourself on the floor in the fetal position craving for more.

Crack Candy

Ingredients:

1 sleeve saltine crackers
2 sticks butter
1 cup brown sugar, packed
1 cup mini semi sweet morsels
1 cup mini milk chocolate morsels
1 cup Heath English Toffee Bits
1 cup walnuts, chopped fine

Directions:
Spray a large cookie sheet with cooking spray (can be lined first). Place crackers on cookie sheet in a row. In a medium sauce pot, melt butter and stir brown sugar. Bring mixture to a boil and let boil for 3 minutes. Pour mixture over crackers and bake in a preheated 350 degree oven for 5 minutes. Remove from oven and turn oven off. Sprinkle chocolate chips, heath bar and nuts over crackers. Return to oven for and let chocolate melt, about 3-5 minutes. Cut into squares while warm.

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Buttermilk Pie

Sugar smack, snack attack! Do you ever just get a hankering for something sweet and you don’t have anything in the house? Well, we sure do. This recipe will cure your attack for something sweet when it comes without warning. You will most likely have all of these ingredients in your kitchen. Also, if you have company coming over or you need to take something to a gathering, this is the pie for you.

Buttermilk Pie

Ingredients:

3 eggs
½ cup butter, softened
1 ¾ cups white sugar
4 tablespoons all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees. Beat eggs until frothy; add butter, sugar and flour and beat until smooth.
Stir in buttermilk, vanilla, lemon zest and pour into a pie shell. Bake pie for 40 to 60 minutes, or until center is firm.

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