I have a busy couple of weekends coming up. BUT they are the kind that I adore! This weekend is Memorial weekend. We always have a "weiner roast" at the farm at Monument. It is famously known as the Wassemiller Weiner Fest "WWF" ha!ha! So...I have some potluck food to take for that! Also it is "Family Sunday" at our church and I make breakfast casseroles for it. I will make some and drop them off at the church on our way out of town on Sunday.
Next weekend, we are having a birthday BBQ for Roy for his birthday. This year we are giving him a BIG HUGE celebration! It is his big 6 0!!!! I'm still working on the menu, but I know we will have smoked short ribs, and brats and some chicken! Ewww yeah....I think I'll do some baked beans too....and of course, my jalapeno poppers! I'll probably do the jalapeno poppers for Memorial Day
Here are the Breakfast recipes that I'll be using for church on Sunday.
BREAKFAST PIZZA
1 lb bulk sausage
1 8 oz pkg refrigerator crescent rolls
1 cup frozen loose package hash brown potatoes
1 cup shredded sharp cheddar cheese
5 eggs
1/4 cup milk
1/2 tsp salt
1/8 tsp pepper
2 Tbsp Parmesan cheese
Cook sausage until browned; drain. Separate rolls, place on ungreased 12 inch pizza pan. Press over bottom and sides. Spoon on sausage, sprinkle over this the thawed potatoes. Top with cheddar cheese. Beat egg, mil, salt, and pepper. Pour over all. Sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
Next up....BLUEBERRY CREAM CHEESE FRENCH TOAST CASSEROLE (this is also passible as a dessert...infact I like it as a dessert)
FRENCH TOAST
12 slices of bread, any kind
2 pkg 8 oz each, cream cheese, room temperature
1 cup blue berries, fresh or frozen
12 lrg eggs
1 to 2 cup milk, add a little at a time until milk is absorbed by bread
1/3 cup maple syrup or honey
BLUEBERRY SAUCE
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 Tbsp butter
French Toast Casserole: Spray 9 x 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish. Cut up cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top. In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrur this mixutre, a little at a time until the bread soaks up the milk but not soggy, add blueberries. Cover with foil and refrigerate overnight.
Blueberry Sauce: You can make this ahead of time and refrigerate, then warm up before serving. Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won't be clumpy. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup blueberries, simmer for 8-10 minutes stirring occasionally until blueberries start to burst. Don't let them all burst. Leave some of the blueberries whole. Turn heat off the blueberry sauce and stir in 1 Tblspoon butter. Store in plastic or glass container and refrigerate until ready to use.
The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered casserole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set. while the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.
Prep time: 30 minute to put everything together 8-24 hours - refrigerate several hours or overnight until bread is soaked through with egg, milk mixture. cook time: 1 hour.
Alternate sauce, also called cheating. Take jam or preserves, whatever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tablespoon cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the frehnch toast, ice cream or anything else you can think of.
SAUSAGE BREAKFAST CASSEROLE
1 lg ground pork sausage
1/2 cup chopped onion
1/2 cup green pepper
4 cups frozen hash browns
1 dozen eggs
1 1/2 cups cheddar cheese, shredded
Brown the sausage and drain
In a greased 9x13 inch cake pan, sprinkle the hasbrowns, then sausage, onion, green peppers, and 1/2 cheese. Mix the eggs until scramble and pour over the hashbrown mixture in cake pan
Fork the ingredients together.
Bake at 350 degrees for 30 mintues, checking to see if done in the center. Sprinkle the remaining cheese over the top and put back in the oven until melted.
This can be done the night before and put in the refrigerator overnight. You may need to cook a little longer though. You can be creative, substitute hame for the sausage or pepper jack cheese for the cheddar.
I also need to be working on our menu for our Once a Month Cooking! Amber is back now from South Africa and we are all needing to get some food in the freezer. When I/we get the menu figured out, I'll post it along with the recipes. I will also post pictures from the next 2 weekends of cooking and entertaining!
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