Whenever I make traditional cabbage rolls, I feel that they are too bland. I changed up my original recipe by adding zesty bulk sausage and red pepper flakes. I especially like this deconstructed version as it’s so easy to pull together for a comforting meal.
Spicy Cabbage Roll Casserole with Rice
1 head cabbage, cut, cooked & drained 1 pound zesty bulk sausage, browned & drained 32 oz. crushed tomatoes 1 medium onion, chopped 1 teaspoons salt 1 teaspoons black pepper 2 teaspoons sugar (or, sweetener) 1/2 crushed red pepper flakes 1/2 teaspoon garlic powder 2 cups sharp cheddar cheese, divided
Preheat oven to 350 degrees. Mix all ingredients together, except 1 cup of the cheese. Pour into a greased 13″x9″ baking dish. Top with the remaining cup of cheese and bake for 20-25 minutes. Serve over plain white or beef flavored rice.
Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.
Veggie Egg Bake
6 large eggs 1/2 cup milk 1/2 onion, diced 1/2 bell pepper, diced 1 cup cherry tomatoes, sliced 2 tablespoons fresh dill, chopped finely 3/4 cup cheddar cheese, shredded salt & pepper, to taste
Grease an 11×7” baking pan with cooking spray. Preheat oven to 350 degrees. Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine. Add mixture to casserole pan; sprinkle dill and cheese evenly over top. Bake for 30-40 mins or until cooked all the way through. Let stand for 5 minutes before cutting.
I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!
Blueberry French Toast Casserole
1 loaf stale bread or buns, sliced 2 cup fresh or frozen blueberries 6 large eggs 4 tablespoons sugar 2 1/2 cups milk 1 teaspoon almond extract 1 teaspoon butter extract
STREUSEL TOPPING 1/2 cup packed light brown sugar 1/2 cup flour 4 tablespoons butter, cold and cubed 3/4 cup walnuts, chopped
Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside. Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight. Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top. Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts. Bake for 45-55 minutes or until slightly firm and golden brown on top.
My daughter is a healthcare worker and was able to get a few days off this past week. She decided to come home to enjoy the peace and quiet of our tree-lined property. A brief get-away from the hustle and bustle of the crowded city…
While she was home, I decided to reorganize my pantry and she noticed a box of elbow noodles on the shelf. She remarked that a Mac and Cheese dinner would be a delicious treat. She said, “Mac and Cheese comforts my soul.” Naturally, I gathered the ingredients and I cooked up a huge baker filled with delicious cheesy goodness. I was sure to pack up the leftovers so she could take them back home with her and munch on them after a long night at work. I got a text shortly after she arrived home thanking me and letting me know how great it was to be back home. And, to reiterate her love for this Mac and Cheese recipe.
Creamy and Crunchy Mac and Cheese
4 tablespoons butter
1 lb. (16 oz. box) elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup milk
3 tablespoons hot sauce (I use Frank’s Hot Sauce)
2 teaspoons all purpose seasoning (I use Jack Stack Barbecue – Kansas City, all purpose seasoning)
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
8 ounces extra-sharp cheddar cheese, grated
16 ounces Mozzarella, grated
½ stick butter, melted
½ cup Panko breadcrumbs
Preheat the oven to 375 degrees. Butter a 9-x-13-inch glass baking dish; set aside. Cook macaroni according to package directions; until al dente. Drain well and return to pot. Add butter to noodles and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together the evaporated milk, whole milk, and eggs. Stir in the hot sauce, all purpose seasoning, garlic powder, and pepper; set aside. In another medium bowl, combine the cheeses; lightly toss and set aside.
For topping- In a small bowl, mix melted butter with breadcrumbs; set aside
Spread one third of the macaroni in an even layer in the prepared baking dish; cover evenly with one third of the cheese. Repeat with the remaining macaroni and shredded cheeses. Pour the milk mixture evenly over the contents of the baking dish, sprinkle with topping and bake until the top layer is lightly browned, 40 to 45 minutes. Let stand 10 to 15 minutes before serving.
I’m not sure how many of you use your library card on a regular basis, but if you do, your bound to find an endless array of options when borrowing items these days. One of my favorite library options is the online platform set up so that I can borrow books, movies, music, or magazines on my iPad. Recently, I borrowed the winter edition of the Taste of Home magazine (one of my all-time favorite magazines). One of the ads within the holiday edition depicted a festive page with a recipe for Sausage Quiche. I quickly bookmarked the page and added the required ingredients to my grocery list.
When I first made this simple recipe, I used a 2-quart, round baking dish that was quite deep. I followed the recipe exactly as written. When I served the quiche to my family, we thought the original recipe was a bit bland. When making another for a New Year’s breakfast, I added a bit of hot sauce and some broccoli. I also used my deep-dish pie pan.
This isn’t just for breakfast… I found my children grabbing a slice and munching on it cold. I also wrapped a wedge in cellophane and popped it into my husband’s lunch to be heated later. Served warm for brunch is also a great way to enjoy this dish. Happy New Year, Everyone.
Sausage and Broccoli Quiche
1 lb. package ground pork sausage, browned
½ cup onions, minced
1 cup broccoli, cooked and chopped
1 cup (4 ounces) shredded cheddar cheese
1 cup milk
1 cup half and half
2 tablespoons hot sauce
1 cup all-purpose baking mix
Preheat oven to 400°F. Place sausage in lightly greased 9” round, deep-dish pie plate (2 qt. baking dish); top with broccoli, onions and cheese.
Beat eggs, milk, half-and-half, hot sauce and baking mix with wire whisk until well blended. Pour over cheese.
Bake 30-40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges.
If you don’t have a 2-quart baking dish, you can substitute a 13×9” pan and bake for 20–25 minutes or until knife inserted in center comes out clean.
I’ve pasted the link for the original recipe below:
We had an office brunch this past week. Everyone was asked to contribute a dish. My secretary baked this simple, yet delicious casserole made with eggs, cheese and chilis. Everyone raved over the wonderful flavors so I immediately requested the recipe.
This weekend, all of our kids have come home for the holiday. Trains, planes, and automobiles have brought them in from other states. I am one proud Mama! I so enjoy having everyone back under one roof. My husband had been traveling in Germany for work all week; he too, flew home for the reunion.
This morning, I woke early to assemble a buffet of breakfast fare… sausage, bacon, pancakes, homemade maple syrup and a selection of fruit rounded out the menu. I also threw together the Chili Egg Bake to add to the mix. Once again, everyone loved the dish. Creamy, smooth and spicy… a great combination.
Happy holiday week to all. This girl is truly thankful for a simply wonderful life!
Green Chili Bake
3 eggs beaten
1 small can green chili’s (I use mild)
1 8 oz pepper jack cheese
1 8 oz sharp cheddar cheese
Shred cheeses. Mix with three beaten eggs and green chilis. Pour into a greased 9×9″ baking pan. Bake 30 minute at 350 degrees or until set. Cool slightly and cut into squares.
I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.
Simple Crustless Mexican Quiche
10 eggs, beaten
2 tablespoons flour
1 tablespoon baking powder
1/2 cup butter, melted
1 (7 ounce) can green chilies
2 cups cottage cheese
1 lb. Pepper Jack cheese, grated
Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.
Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts
I’ve been meaning to try this recipe adapted from a collection of similar recipes. I happened to notice that our local grocer had riced cauliflower on sale and thought I would use the opportunity to make a little “comfort food” for this chilly Sunday afternoon. The texture of the diced cauliflower simulates the texture of rice or noodles. It’s certainly not exactly like my original version of mac and cheese that my family has grown to love, but it’s close enough for carb concious gals like me.
Creamy Low-Carb Mac and Cheese
1- 12 ounce bag riced cauliflower
3/4 cup cream or half and half
2 oz cream cheese
1/4 teaspoon dry mustard
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 cup shredded sharp Cheddar cheese
Steam or microwave riced cauliflower as directed. Pat dry with paper towels. Spray 13X9″ baking pan with non-stick spray. In a small saucepan bring cream to a simmer, add cream cheese stirring until cream cheese melts. Add dry mustard powder, pepper, garlic powder and onion powder; whisk to incorporate. Turn off heat and add 1 cup of shredded cheddar cheese slowly, stirring well to incorporate. Put cauliflower into prepared casserole dish, evenly pour cheese sauce over cauliflower. Sprinkle the last 1/2 cup of cheese over the top. Bake at 375 degrees until topping is melted and beginning to brown, or about 15-20 minutes. Remove from oven and let sit for 5 minutes before serving.
I often visit a local discount bread store during my lunch hour. The outlet carries nearly expired items that I use for stuffing, meatloaf, and bread pudding recipes.
Recently, I spied a few loaves of Pumpkin Cobbler bread on the “reduced shelf” and quickly loaded the loaves into my cart. After arriving home, I promptly froze the bread to have on hand for a quick Saturday morning bread pudding bake made with scrumptious cubes of pumpkin spiced loaves. The crunchy streusel-like topping puts this breakfast treat over the top. I drizzle a teaspoon of our delicious homemade maple syrup over the top of a warm slice for a bit of added sweetness.
Pumpkin Cobbler Spiced Bread Pudding
5 eggs, beaten
1 1/2 cups sugar
2 cups milk
2 teaspoons vanilla extract
3 cups pumpkin cobbler or cinnamon swirl bread, cubed
1/2 cup brown sugar, packed
1/4 cup cold butter, sliced into small cubes
1 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Grease or spray with cooking spray, a 13 X 9″ pan.
In a medium bowl, mix together eggs, sugar, milk, and vanilla. Place cubed bread in a large bowl and pour egg mixture over the top; gently mix and let sit for 10 minutes. Pour bread mixture into prepared pan. Sprinkle brown sugar and pecans over the top; dot with butter. Bake for 35 to 45 minutes, or until set.
If desired, drizzle with maple or vanilla syrup. Serve warm.
While most households were gobbling up lots of carb-laden snacks and appetizers this past Sunday, we watched the Super Bowl while munching on this delightful Low-Carb Taco Casserole. I used to make this recipe without the added Doritos chips but I find the crust to be a bit more crunchy and a lot less low-carb tasting… just by added 3 little chips to the mix. I looked up the nutritional facts for Doritos and calculated that 11 chips equal 16 grams of carbohydrates so you can do the math to figure how many carbs exist in just 3 crumbled chips. Boy, those chips add a world of difference to the crust. You be the judge… It’s totally up to you if you’d like to omit the chips. …Hope you enjoy this simple recipe that’s packed with flavor!
Low-Carb Taco Bake
For the crust:
4 ounces cream cheese, softened
1/3 cup half & half
1/2 package taco seasoning mix
8 ounces cheddar cheese, shredded
3 Doritos chips, crumbled
For the topping:
1 lb. ground beef
1/2 package taco seasoning
1/4 cup tomato sauce
2 tablespoons green chilies, optional
1/2 cup tomato, diced
8 ounces cheddar cheese, shredded
Preheat oven to 375 degrees. Grease a 9×13″ baking dish; set aside.
To make the crust: Beat the cream cheese and eggs until smooth. Add the half & half and taco seasoning, mix well. Spread the cheddar cheese over the bottom of the baking dish. Spread the egg mixture evenly over the cheese. Sprinkle crumbled Doritos over egg mixture. Bake at 375ºF, 25-30 minutes or until golden brown on the edges. Let stand 5 minutes.
To make the topping: Reduce oven temperature to 350 degrees. Brown the ground beef until no longer pink; drain thoroughly. Stir in the taco seasoning, tomato sauce and chiles. Spread over the crust. Top with diced tomato and shredded cheese. Bake for 20-25 minutes or until hot and bubbly. Cool slightly before cutting into serving-sized squares.