Breakfast Sandwich Bake

My family is really big on tradition when it comes to holidays.  For example, Christmas Eve we had to read the Christmas story out loud twice because my little sister said reading it at my sister's house and not at my parent's house was a break in the tradition.  Another tradition is Christmas morning brunch. This is another family recipe that brings back tons of childhood memories.  It is easy and should be assembled the night before.  

Breakfast Sandwich Bake

Serves 8

16 slices Pepperidge Farm thin sandwich bread

6 eggs

1 tsp dry mustard

1/2 block of sharp cheddar cheese (enough for 8 sandwiches)

1 cup sauteed mushrooms (optional)

3 cups milk

1/2 lb sliced ham (I prefer maple or black forest)

pepper to taste

3 cups Kellogg Corn Flakes

1/2 nutmeg (optional)

spreading butter (in a tub) - for buttering bread

Mix eggs, mustard, and milk together in a mixing bowl.  Add pepper and nutmeg and set aside. Butter both sides of the Pepperidge Farm bread slices.  Slice cheddar cheese block into small slivers to arrange on sandwich.  In a 16x 10 baking dish (approximately 1 1/2 inches deep), arrange bread slices on the bottom of the pan.  Layer ham and cheese on each slice of bread and top with a piece of buttered bread.  Once sandwiches are assembled.  Pour egg mixture over the top of the sandwiches and cover.  Refrigerate at least one hour (best if refrigerate overnight).  

In a zip lock bag, pour corn flakes and crush.  Melt 2 tablespoons of butter in microwave.  Pour melted butter over corn flakes to coat them.  If need more butter, melt and continue until corn flakes are lightly coated.  Heat oven to 350 degrees.  If baking with mushrooms, pour mushrooms on top of sandwiches before baking.  Bake casserole for 30 minutes.  Remove from oven and pour corn flakes on top of the sandwiches.  Return to oven and bake for 20-30 minutes more.  Periodically check to make sure corn flakes are not burning.  Cover with aluminum foil if frosted flakes start to burn before casserole is done.  Remove from oven when casserole is hot and bubbly in the center.  Allow to sit for 3-4 minutes before serving.  

- Miss J

Sand Tarts and Wine!

Two years ago, my family started a tradition where my two sister's and mom get together for a cookie exchange and a sand tart making marathon.  Sand tarts are a family recipe that came from my Nana.  She used to make them for my Papa, as they were his favorite cookie.  As a tribute to my Papa (who passed three years ago), we decided to start up this tradition.  They are a very difficult cookie to make so putting three people together to try to pull it off is a bit interesting.  My mom was nice enough to make the cookie dough ahead of time; however, we were all on point for the rolling and baking of the sand tarts.  This year required wine consumption as somehow I ended up making 90% of the cookies :)

Sand Tarts
Serves:  4 dozen

1 lb brown sugar
1/2 lb butter
2 eggs (keep one set to the side for brushing tops of cookies)
1 lb flour (less than 4 cups)

Mix all ingredients together.  Allow to chill for at least 1 hour.  Roll dough out on a a slightly floured surface. Roll the dough as thin as possible without breaking it.  Use cookie cutters and remove access dough.  When you are not working with the dough, place in the fridge to keep chilled.  This is very important to the success of these cookies.  Place cut out of dough on a non stick baking sheet.  With your finger, flatten out the cookie even more on the pan. These are not cookies that need to keep their shape.  Making them as thin as possible is what makes them super crispy when you are all done.  Once flatted out on pan, brush with egg and sprinkle with cinnamon sugar and sprinkles.  Only use a tiny bit of egg on the top (enough to make sugar and sprinkles stick).  Bake for 8-10 minutes at 325 degrees.  When they are slightly browned and crisp, remove from baking dish and place on drying rack.  When 100% cooled, place in a cookie tin for storage.  Do NOT store in a tin with any other type of cookies as they will absorb the moisture from them and ruin the cookie. 

Notes:  As I mentioned, these are very difficult cookies to make.  If you miss one step, they wont' turn our right.  Here are couple of things to keep in mind.  Use as little flour as possible.  I can't emphasize enough the need to make these cookies as thin as possible.  They should be very crisp after they are cooled.  Also use as little egg as possible when basting the tops of the cookies. 

- Miss J

Cocoa Kiss Cookies

Since the oreo bars were a COMPLETE disaster, I decided to make my favorite Christmas cookie for my holiday cookie exchange.  Although these cookies are no necessarily "photogenic", they are a delightful!

Serves:  2 1/2 dozen
Source:  Miss J's Family Recipe


1 cup butter (softened, NOT melted)
1/2 cup cocoa powder
2/3 cup granulated sugar
1 2/3 cup flour
1 teaspoon vanilla
1 cup walnuts (or pecans) - chopped
1 package of Hershey milk chocolate kisses
3 Tablespoons of powdered sugar (approximately)


In a mixing bowl, cream butter, vanilla, and sugar.  In a separate mixing bowl, mix flour and cocoa powder.  Gradually mix in flour mixture.  Once completely mixed, add chopped nuts.  Chill for 30 minutes.  Unwrap Hershey Milk chocolate kisses and set in a bowl.  Shape a teaspoon of dough around each kiss.  Roll in your palms and pinch away excess to make a small ball.  Place a few inches apart on an ungreased cookie sheet.  Bake in a preheated oven at 375 degrees for 10-12 minutes.  When done, remove from baking sheet and set on drying rack to cool.  While still warm, sprinkle with powdered sugar.  Allow cookies to cool 100% before putting them in a storage container.  

- Miss J

Pineapple Brunch Quiche

This recipe has been in my family for as long as I can remember.  Every holiday when we gather at breakfast, my mom makes two of these quiches and it never seems to be enough to go around! I hope you enjoy it as much as we do!


Serves:  4 people (2 slices per serving)
Source:  Miss J family recipe

1 can (8 oz) crushed pineapple (very well drained and patted dry)
1 cup Bisquick mix
1 cup milk
4 eggs beaten
6 tablespoons melted butter
1 teaspoon Dijon mustard
2 green onions chopped finely or 1/2 teaspoon onion powder
pinch of nutmeg
1/4 pound diced ham
1 cup shredded monetary or sharp cheddar cheese

Drain pineapple.  Combine Bisquick mix, milk, eggs, butter, mustard, and nutmeg in mixer (or in a bowl and mix well).  Stir in ham, cheese, onions, and pineapple.

Pour into greased 9 inch pie plate.  Bake at 350 degrees for 35-40 minutes.  Lower temperature and extend cooking time if using a glass dish. 

Notes:  I sometimes substitute in spinach and mushrooms into this recipe if I want to make something a bit different.  You can pretty much do any combination of vegetables with this recipe and it will turn out just fine! I also use egg beaters alot of the time to make it a bit more healthy.  It isn't quiet as fluffy when you do that but still good.

- Miss J

Ratings:
Moe, 9 out of 10
Miss J, 10 out of 10

Super Duper Chili

This is a recipe that my mother passed on to me a long time ago.  She actually entered it into a chili competition years ago.  It is one of my all time favorite chili recipes.  I generally make a whole pot and freeze half of it to heat up at a later date.  Hope you enjoy!

Serves 14
Source:  Mi madre

1 lb pork sausage (either Italian sausage or spicy sausage)
1 lb ground beef (I use ground turkey or chicken)
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa (I use ones with corn and black beans in it)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz. Velveeta cheese, cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a saucepan or soup kettle, cook sausage and beef over medium heat until no longer pink; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour for flavors to combine.

OR

Lightly brown meats and then combine all ingredients into a crock pot and cook until meat is thoroughly cooks and chili is bubbly (approximately 4 hours). I use this method when I cook as it allows more time for the flavors to meld together. If desired top with a teaspoon of low fat sour cream and a bit of cheddar cheese.

Notes:  You will want to use more or less spices depending on taste preference.  I also add a 1/2 cup of roasted corn to the chili which is not part of the original recipe. 


Ratings:
Moe, unrated as he hates beans :)
Miss J, 10 out of 10