Creamy Sausage Casserole with Biscuits

This is the RECIPE for the great tasting breakfast casserole Crystal M. has shared at our meetings. YUM!

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Mouthwatering Monday...Breakfast Casserole!

INGREDIENTS
* 1 pound sage flavored breakfast sausage
* 3 cups shredded potatoes, drained and pressed
* 1/4 cup butter, melted
* 12 ounces mild Cheddar cheese, shredded
* 1/2 cup onion, shredded
* 1 (16 ounce) container small curd cottage cheese
* 6 jumbo eggs

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

Thanks Natalie for bringing this delicious dish to our meeting recently and sharing the recipe with us all!

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Baked Oatmeal

Hello friends! If you are like me, you are constantly looking for something reasonably healthy for your kiddos, but not the same old, same old. When I came across this recipe, it instantly became a favorite for us (and I don't even like oatmeal).

Baked Oatmeal

Cream together:
1/2 c. butter
1 c. brown sugar

Then add:
2 beaten eggs
1 1/4 c. milk
3 c. oatmeal
2 t. baking powder
1/2 t. salt

Bake in 9x13 pan at 350 for 30 minutes.

Optional Mix and Match Variations:

1.) Add 1 tsp. cinnamon.

2.) I love to cut up fruit (fresh or canned) and bake it into my oatmeal. I often use canned peaches in the winter months. Drain peaches and save juices. Cut up your slices of peaches and bake into oatmeal. While the oatmeal is cooking, thicken the juice from the peaches using a little corn starch to make a glaze. When the oatmeal is cooked, serve up individual portions and dip glaze over the top along with a little cream. Yummy. Also great with Blueberries, raspberries, strawberries, bananas, etc.

3.) Add in some peanut butter and chocolate chips.

4.) Cinnamon, chopped pecans, and coconut.

5.) Butterscotch chips

The sky is the limit when it comes to this. Try several different things until it works for your family. Be warned though... your family may never want plain old oatmeal again!

Enjoy.
Julie

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Mexican Egg Casserole

Thanks Keri for sharing!

Mexican Egg Casserole

1/2 c. all-purpose flour
1 tsp. baking powder
12 eggs, lightly beaten
4 c. shredded Monterey jack cheese, divided
2 c. small-curd cottage cheese
2 plum tomatoes, seeded and diced
1 can (4 oz) chopped green chilies, drained
4 green onions, sliced
1/2 tsp hot pepper sauce (I typically leave this out)
1 tsp dried oregano
2 TBS minced fresh cilantro or parsley (I typically leave this out)
1/2 tsp salt
1/2 tsp pepper
Salsa, optional



In a large bowl, combine the flour and baking powder. Add the eggs, 3 1/2 cups cheese, cottage cheese, tomatoes, chilies, onions, hot pepper sauce, oregano, cilantro, salt, and pepper. Pour into an greased 13 x 9 x 2 in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 400 for 15 min. Reduce heat to 350 and bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

*I actually bake it and then add the cheese on top and put back in the oven to melt the cheese. I don't like the cheese on top baking for that long.

Yield: 8 servings

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Apricot Delight Juice

Apricot Delight Juice

22 ounces apricot nectar
22 ounces pineapple joice
22 ounces lemonade
2 limes, juiced

Combine all ingredients, stir well. Chill overnight and serve cold. Enjoy!

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