The Best Breakfast Casserole

Inspiration:
My sister Ellen made this over Thanksgiving, and we made it again for Christmas morning. It's hands down the best baked breakfast we've ever had. You must try it!
Recipe from Johnsonville.


Ingredients:

• 1 package (12 oz.) Johnsonville® breakfast sausage links
• 6 English muffins, cut into 1-in. cubes
• 1/4 cup butter, melted
• 1 cup (4 oz.) shredded cheddar cheese
• 1 cup (4 oz.) shredded mozzarella cheese
• 1/2 cup chopped onion (omitted)
• 1/2 cup chopped red pepper (omitted)
• 12 eggs
• 2 cups milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 cup bacon bits (omitted)
  

Instructions:

1. Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices.
2. In a greased 13in. x 9 in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers.
3. Drizzle with butter and top with the cheese, onion and red pepper.

   In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
   
5. Uncover and bake at 350˚F for 45-50 minutes, or until a knife inserted into the center comes out clean.
6. Let stand 5 minutes.

Liz's Rating: 10/10
Tim's Rating: 10/10

TWD: Fresh Ginger and Chocolate Gingerbread

This week's TWD recipe was chosen by Heather of Sherry Trifle, who should post the recipe sometime today. You can also find it on page 212 of Dorie's book.

I had never made gingerbread before--I am not a huge fan of molasses, and I think that's why I didn't love this recipe. I must say the icing is amazing! I used an 8x11-inch pan, and the batter fit perfectly.


Liz's Rating: 7.5/10 (9.5/10 for the icing)
Tim's Rating: 8/10


Next week on TWD: World Peace Cookies

New Year's Eve Menu (edited)

We will be hosting a New Year's Eve dinner for four.

Menu:

• Brandy Slushes
• Sparkling Wine
• Dates wrapped in Bacon (purchased from Kowalski's, will bake at home)
• Green Salad with Lemon-Shallot Vinaigrette
• Roasted Lobster Tails
• Grilled Local Kielbasa
  
• Macaroni and Cheese with Buttery Crumbs
• Chocolate Mousse

deleted: Crash Hot Potatoes (too heavy, especially with the Mac and Cheese)

Any suggestions for additions or deletions?

Glühwein

Inspiration:
A trek around Munich and Salzburg in search of the best Glühwein with Tim's brother Mike during the winter holidays of 2007 (we were able to keep the mugs for an extra Euro or so)...
as well as
a recipe and wine from Liberty Vineyards, near my sister Ellen's home in upstate New York.


Ingredients:

• 1/2 cup sugar
• 1 cup water
• 1 bottle red table wine
• 1/2 orange, sliced
• 2 cinnamon sticks
• 3 whole cloves
• dash nutmeg

Instructions:

1. In medium pot, boil water. Stir in sugar until dissolved. Reduce heat and add remaining ingredients.
   
2. Heat mulled wine for about 1/2 hour, making sure it does not boil. Stir occasionally.
3. Once flavors have combined, strain wine into mugs or wine glasses and enjoy!

Tim's Rating: 10/10
Liz's Rating: 10/10

Reindeer Cookies

Inspiration:
Taste of Home magazine

Prepare your favorite recipe for peanut butter cookie dough. Roll dough into 1-inch balls, flatten, and make an indentation so the cookie is a peanut shape. Use red M&Ms or red hots for the nose, chocolate chips for the eyes, and mini pretzels for the antlers. Do this BEFORE baking. (We found out the hard way, haha). Bake as instructed in your peanut butter cookie recipe. These need to cool a very long time so that the chocolate eyes harden.

How cute are they? I hope these are a hit at the cookie swap I am attending.

Helen's Raspberry Chocolate Truffles

Inspiration:
My friend Helen.


Ingredients:

• 1 box brownie mix, oil, and egg as needed for box instructions
• 2 T Chambord raspberry liqueur
• finely chopped toasted walnuts
• candy papers
  

Instructions:

1. Prepare brownies as instructed on box, and bake until brownies are just set but not crispy. Remove from oven and let cool.
2. When brownie mixture is cool enough to handle, scoop into large food processor and add liqueur. Pulse until fully mixed.
3. Roll mixture into 1-inch balls, roll in finely chopped nuts, and place in candy wrappers.

Notes: So easy, and so tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8.5/10

Saltine Toffee Candy

Inspiration, Ingredients, and Instructions:
Joelen

Notes: This is SO easy, and the best part is that if you line your cookie sheet with foil, you'll only dirty ONE dish. I'll be making this often!

Tim's Rating: 9/10
Liz's Rating: 8/10

Thanksgiving Report

A brief report on Thanksgiving:

The biggest surprise hit was the Cranberry Sauce with Spiced Pumpkin Seeds. Tim gave it a 10. I will definitely make it again next year.

The other dish given a 10 by my favorite taste tester: his mom's recipe for Scalloped Corn.

The Bacon and Herb Roast Turkey Breast was tasty. Other than needing to cook longer than stated in the recipe, it was easy to make. I would make it again. The Sausage Stuffing/Dressing was good, but nothing special. I still love it. Mom's Mashed Potatoes and Gravy, made with cream cheese, were yummy. I made Sautéed Kale but added a little too much salt (whoops).

I loved the Pumpkin Spice Cake and it was a nice alternative to pie. I will definitely make it again next year, for any fall occasion.

Oh, and both varieties of wine, Cristalino Cava Brut NV and Ravenswood 2006 Petit Sirah, were hits.

Beet and Cheddar Risotto

Inspiration:
Beets from our CSA and this Food and Wine recipe.

Ingredients:

• 1 medium beet, peeled and quartered
• 2 cups loosely packed beet greens, stems trimmed
• 2 cups water
• 2 cups vegetable broth
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, minced
• 1 cup arborio rice
• 8 ounces shredded sharp cheddar cheese (2 cups)
• Salt and freshly ground pepper
• Freshly grated Parmigiano-Reggiano cheese, for serving

Ingredients:

1. Place the beet in a food processor and pulse until finely chopped. Add the beet greens and pulse until finely chopped.
2. In a medium saucepan, bring the water and vegetable broth to a simmer. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat, stirring, until softened, 3 minutes. Add the rice and cook, stirring, for 2 minutes. Stir in the beets and beet greens and cook for 1 minute. Add the broth to the large saucepan, 1 cup at a time, and cook over moderate heat, stirring, until the liquid is nearly absorbed between additions, 20 minutes. Add the cheddar; season with salt and pepper. Cook, stirring until the risotto is creamy and thick, 3 minutes longer. Serve in deep bowls, passing the Parmigiano-Reggiano on the side.

Notes: It turned out a little al dente, but I was happy with my first attempt at risotto! I actually thought it tasted better before I added the cheddar, and I am the world's biggest cheese lover. It looked so beautiful! This would be a great side dish for the holidays with its festive appearance.

Tim's Rating: 8/10
Liz's Rating: 8/10

Cheesy Hash Brown Casserole

Inspiration: Easter traditions and the Kettle Moraine Curling Club's "Hot Off the Ice" cookbook

Ingredients:

• 2 lbs frozen hash browns, thawed
• 1/2 cup chopped onion
• 2 cups grated cheddar cheese
• 1 can cream of chicken (or celery) soup
• 1 pint sour cream
• 1/2 c butter, melted (divided)
• 5 cups crushed corn flakes
  

Instructions:

1. Mix hash browns, onion, cheese, soup, sour cream, and 1/4 cup melted butter.
2. Place in 9*13" pan.
3. Mix remaining 1/4 cup butter with corn flaxes and layer over potato mixture.
4. Bake covered in 350 degree oven for 30 minutes.
5. Uncover and bake 15 minutes longer.
   

Tim's Rating: 10/10
Liz's Rating: 7/10

Scalloped Corn

Inspiration:
Cindy, my mother-in-law!

Ingredients:

• 1 can creamed corn
• 1 can whole-kernel corn
• 1/2 cup milk
• 2 eggs
• 10-20 saltine crackers
• butter
  

Instructions:

1. Preheat oven to 350 degrees.
2. Drain whole kernel corn.
   
3. Crush soda crackers.
   
4. Mix together drained whole kernel corn, creamed corn, milk, eggs, and crushed soda crackers.
5. Pour into 1.5-quart casserole dish and top with pads of butter.
6. Bake for approximately 2 hours, until top is nicely browned.
   

Tim's Rating: 10/10