Breakfast Souffle

 Christmas Breakfast Souffle 

Naomi makes this every year for Christmas morning. 

Ingredients: 

1 - 30 oz bag of Hash browns,

1 dozen eggs (whisked with little milk),

2 - 4 Cups grated cheese (to taste),

2 lbs Browned sausage,

2 cans cream of chicken soup,

1 cup milk 

The NIGHT BEFORE: Put the hash browns, cheese and sausage in a 9 X 13 baking dish pour the eggs over them. Refrigerate overnight. 

In the Morning: Mix the soup and milk and pour over the hash brown mixture and bake at 350* for 90 minutes 

Baked Corn Casserole

 Prep Time: 5 minutes

 Cook Time: 45 minutes

 Total Time: 50 minutes

 Servings: 8-10

• 2-quart baking dish

Ingredients

• 1 (15.25 ounce) can corn kernels, drained
• 1 (14.75 ounce) can cream-style corn, not drained
• 1 cup sour cream, at room temperature
• 2 large eggs, at room temperature and lightly beaten
• 1 (8.5 ounce) box Jiffy corn muffin mix
• ½ cup (1 stick) salted butter, melted and slightly cooled
• 1 Tbsp. Sugar

Preheat the oven to 350°F. Grease a 1 ½ or 2-quart baking dish or spray with nonstick cooking spray, or butter; set aside. In a large bowl, stir together all of the ingredients.

Transfer the mixture to the prepared dish.

Bake for 45-50 minutes, or until the casserole is lightly browned on top. You'll know it's done when the center is set, but still moist and soft.

Make Ahead: For convenience, you can make this corn casserole ahead of time. This is another great reason that this is the perfect side dish for Thanksgiving dinner! You can bake the casserole up to 2 days in advance and then reheat according to the instructions below.

How to Store: Let the casserole cool to room temperature, then wrap tightly or transfer to an airtight container. Store leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.

How to Reheat: If frozen, thaw the casserole in the refrigerator overnight. Allow the dish to sit on the counter and come to room temperature for about 1 hour. Cover with foil and reheat in a 300°F oven just until warmed through, about 15-20 minutes.

Starwberry-Banana Jello Casserole

Authentic Italian Recipes

I was able to attend an Italian Cooking Class where we were taught to make Gnocchi, and Ragu. 

She also sent us home with a Pesto recipe.

Frito Dip

Frito Dip
by:Derek Green
2-8 oz cream cheese
2 ranch dressing packets 1 regular and 1 spicy
1/2 tsp onion powder
1/2 tsp garlic salt
1 tsp red pepper flakes
1 tsp creole seasoning
Mix together softened cream cheese, ranch and seasonings.
Add in
1 lg. can corn drain half water
4.5 oz can diced olives
4 oz can diced green chilis
4 oz jar diced pimentos
Mix together and let sit overnight. Serve with fritos scoops to dip.

Chicken Pot Pie

My family loves this chicken pot pie.

We use the leftover Costco chickens. I pick off as much meat as I can, then I boil the carcass and pick off all the rest of the meat.

Dry Jello Salad

Raspberry Dry Jello Salad
1 20oz. can crushed pineapple (drained well)
1 6 oz. box of raspberry jello
mix those together and add a bag of frozen raspberries (10-12ish oz.)
mix in 2 containers (16 oz. each) of cottage cheese (I like small curd)
fold in a container of Cool Whip (I use 12 oz., or 16 oz. if you want it fluffier)
you can make it with different flavors
Mom makes it with orange jello and mandarin oranges
or you could do strawberries, or... experiment.