Storm the Cassoulet

Impossibly East Breakfast Bake

b bake

Ingredients:

2 packages (12 oz each) bulk pork sausage

1 medium bell pepper, chopped (1 cup)

1 medium onion, chopped (1/2 cup)

3 cups frozen hash brown potatoes

2 cups shredded Cheddar cheese (8 oz)

1 cup Original Bisquick® mix

2 cups milk

¼ teaspoon pepper

4 eggs

Method:

Heat oven to 400°F. Grease rectangular baking dish, 13x9x2 inches. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.

Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish.

Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

 

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Carrot Cake Pancakes with Cinnamon Honey Butter

carrot cake

Ingredients:

1 1/4 cups all purpose flour
1/4 cup toasted chopped walnuts
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
pinch of ground ginger
1/4 cup dark brown sugar
3/4 cup buttermilk
1 tablespoon canola or vegetable oil
1 1/2 teaspoon vanilla
2 large eggs – lightly beaten
2 cups grated carrot – about 1 pound
1 tablespoon orange zest
butter for pan
cinnamon honey butter (recipe below)
maple syrup or marscapone cheese, optional
Can also add golden raisins, optional

Method:

Combine flour, baking powder, cinnamon, nutmeg and ginger in a large bowl with a whisk.

In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and eggs together.

Add sugar mixture to the flour mixture and gently combine with a large spatula. Do not overmix.

Fold in the carrots, orange zest and walnuts.
Heat a cast iron skillet/griddle/other large skillet over medium heat. Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet and gently spread the batter out a little bit. Cook for a couple minutes or until you see the top covered with bubbles. Flip over and cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve. Serve with cinnamon honey butter (recipe below) and good ole maple syrup.

Cinnamon Honey Butter
Ingredients:

3 tablespoons softened unsalted butter
2 tablespoons honey
pinch of cinnamon
pinch of salt

Method:

Combine all the ingredients in a small bowl until well incorporated.

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Holy Cow Cake

holy cow

Ingredients:

Chocolate Cake Mix (your preference), baked as directed…
1-14 oz. can of sweetened condensed milk
8 oz. jar of caramel topping
4-5 Butterfingers candy bars, crushed
1-8 oz. cream cheese, softened
12 oz. Cool Whip

Method:

Prepare and bake cake as directed on package.

Meanwhile, blend caramel and sweetened condensed milk.

After removing cake from oven, use a skewer or fork to poke holes into the top of the cake.

Pour caramel mixture over cake.

Crush candy bars and sprinkle half of them over the warm cake. Chill.

Stir cream cheese and Cool Whip together until blended well. Spread over cooled cake.

Sprinkle with remaining candy.

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Reuben Bake

reuben bake

Ingredients:

2 tubes (8 ounces each) refrigerated crescent rolls…
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds

Method:

Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

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