Amish Breakfast Casserole

My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.

Ingredients

1 pound bacon, diced

1 medium sweet onion, chopped

6 eggs lightly beaten

4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida

2 c (8 ounces) shredded cheddar cheese - I used sharp

1 1/2 c (12 ounces) 4% cottage cheese

1 1/4 c shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.

 

Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.

 

 

Recipe courtesy: Carolyn B of Georgia

Egg, Bacon, and Cheese Wraps

Ingredients
4 eggs
2 tbsp milk
1 c (4 oz) shredded cheddar cheese
4 strips bacon, crumbled (I love the precooked bacon at Sam's Club)
salt & pepper
2 whole wheat tortillas (you can use flour)

Directions
Cook bacon to your desired crispness. Place to the side. In a small bowl, whisk the eggs, milk, and salt and pepper. Spray a large skillet, with cooking spray and preheat. Add egg mixture; cook and stir over medium heat until eggs are completely cooked. Lay out tortillas, sprinkle cheese, egg mixture, and add crumbled bacon down the center of each tortilla. Roll up.

These can be served immediately, or wrap in plastic wrap and freeze in a freezer bag.

To serve frozen
Thaw in refrigerator overnight. Remove plastic wrap; wrap tortilla in a moist paper towel. Microwave on 30-60 seconds or until heated through. Serve immediately.

OR

Take out of freezer frozen, unwrap, place in moist paper towel. Heat in microwave for 2 minutes.

NOTE: When I make these, I multiply the recipe X5 so that I can freeze a bunch at once.

Bacon Cheeseburger Casserole

This recipe knocked one out of the park. First, the smell coming from the oven was almost too much to take. Then when we tasted it....yummy, yummy.

Ingredients
1 lb ground beef
1 onion, chopped
1/3 c ketchup
2 tbsp yellow mustard
1 c shredded cheddar cheese
8 slices bacon, cooked, crumbled
4 c frozen bite-size tator tots

Directions
Heat oven to 400 degrees. Brown meat with onion in a skillet. Drain. Stir in ketchup and mustard. Spoon into a 9-inch square baking dish sprayed with cooking spray. Top with remaining ingredients. Bake for 30-35 minutes or until casserole is heated through and tator tots are golden brown. Note- I used ground chuck and turkey bacon.

Freezer Directions
Make as directed placing in a foil pan and cover with heavy duty foil. To serve, thaw and bake as directed for 35-35 minutes. I baked this one with the foil on and then removed it for the final 10 minutes.

Recipe courtesy - Kraft food and family

Broccoli Salad

This is my favorite broccoli salad recipe.

Ingredients
1 bag Real Bacon Bits
1 head broccoli, cut into bite size pieces
1/2 onion (I use sweet onion, but you can also use red onion), chopped
1/2 c raisins
3 tbsp red wine vinegar
2 tbsp sugar
1 c mayonnaise (regular or light)
1 c sunflower seeds

Directions
In a large bowl combine broccoli, onion & raisins. In a separate bowl, mix together the vinegar, sugar & mayonnaise. Pour mayonnaise mixture over broccoli mixture & toss to coat. Refrigerate at least 2 hours or overnight. Just before serving, stir in bacon & sunflower seeds.

Potato Salad by Leah

My good friend Leah adapted this recipe from the Barefoot Contessa. I think it sounds yummy & different from your "normal" potato salads


Ingredients
3 pounds of red or regular potatoes
1/4 c red or yellow onion
1/2 c celery
1 c mayonnaise
1 c Buttermilk (this makes the salad so creamy and good)
1/2 c fresh dill (I use dried dill weed - 2 tbsp or to taste)
2 tbsp Dijon mustard
2 tbsp coarse ground mustard
1/2 c soft bacon bits or cooked bacon

Directions
Cube potatoes. Boil until al dente. Mix veggies with mustard, mayonnaise, buttermilk, dill & bacon bits. Combine potatoes with wet ingredients while warm. Chill for 2 hours or overnight. Garnish with bacon bits, if desired.

Cheddar Ham Cups

I love to serve these little bites at showers & parties. They are the perfect little appetizer.

Ingredients
2 c finely shredded cheddar cheese
5 oz thinly sliced deli ham, chopped
3/4 c mayonnaise
1/3 c real bacon bits
2-3 tsp Dijon mustard
1 large tube flaky biscuits

Directions
In a bowl, combine the cheese, ham, mayonnaise, bacon & mustard. Split biscuits into thirds. Press onto the bottom & up the sides of an ungreased mini-muffin pan. Fill each with about 1 tablespoon of the cheese mixture. Bake at 450 degrees for 9-11 minutes or until golden brown & cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm.

BBQ Bacon Burgers

WOW!!! These burgers were the bomb! My husband really liked these.

Ingredients
1/4 c mayonnaise
1/4 c BBQ sauce
4 bacon strips, cooked & crumbled (I used the pre-cooked bacon crisped in the microwave)
1 1/2 tsp dried minced onion
1 1/2 tsp steak seasoning
1 # ground chuck
4 slices Swiss cheese
4 hamburger buns
Lettuce leaves
Sliced tomatoes

Directions
In a small bowl, combine mayonnaise & BBQ sauce. In another bowl, combine the bacon, 2 tbsp of the mayonnaise mixture, onion & steak seasoning; crumble beef over mixture & mix well. Shape into 4 patties. Grill burgers until they reach your desired doneness. Top with cheese. Cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over buns; top each with a burger, lettuce & tomato.

Recipe courtesy: Simple & Delicious

Crostini

My mom makes these little crostinis (in Italian it means "little toasts"). There are a lot of things you can top these "little toasts" with. We love these. Be careful though...very easy to eat 10 at one sitting.

Ingredients
1-2 baguettes, sliced about 1/4" thick
2 c Shredded Mozzarella cheese (the thin shred)
Real bacon bits (mom doesn't measure but she said do not overload with bacon)
Onion, chopped fine (Don't overload the onions)
Garlic, minced
Parsley flakes
Salt
Pepper
Parmesan cheese
Olive Oil
Mayonnaise

Directions
Mix all ingredients, except bread & mayo, with enough olive oil to blend well. Add enough mayonnaise to thicken like paste so you can spread easily. Spread mixture on baguette bread. Sprinkle with Parmesan cheese. Put in oven at 425 degrees until it is crusty and cheese is melted. Per my mom's instructions, do not put under the broiler. You can mix a couple of hours ahead of time & then all you have to do is spread on bread & pop into the oven.

BBQ Chicken Club Wrap

This recipe comes from my friend, Tammy. She & her mom have been supporters of Serendipity Bistro since the beginning. I am definitely going to try this one. It looks simple & delicious!

Ingredients
Boneless chicken breast
BBQ sauce
Bacon
Shredded Monterrey Jack cheese
Plain tortillas
Ranch dressing
Shredded lettuce
Diced tomatoes

Directions
Grill the chicken, basting with BBQ sauce until brown and tender. Slice the chicken breast into pieces. Arrange the slices on a plate, spread BBQ over the top, and top each with bacon and cheese. Microwave for 1 min. on high until cheese is melted. Place each tortilla on a plate, spread with ranch dressing, and add a slice of chicken. Top with shredded lettuce and diced tomato. Fold in the sides of the wrap to make a roll.

Spinach & Bacon Hash Brown Quiche

Oh my goodness. This was absolutely delicious. It was the perfect blend of eggs, hash browns, cheese, spinach & bacon. I knew from the smell as it was baking that it was going to taste so yummy. My husband loved it too! This would be good for breakfast, brunch, lunch or dinner.

Ingredients
3 c frozen shredded hash brown potatoes, thawed
1/4 c butter, melted
6 bacon strips, diced
1 small onion, chopped
3 eggs
1 c half and half
1/4 tsp salt
1/8 tsp pepper
2 c fresh spinach, chopped
2/3 c shredded mozzarella cheese
1/3 c shredded Swiss cheese

Directions
Press hash browns between paper towels to remove excess moisture; toss with butter. Press onto the bottom & up the sides of a 9-in. pie plate. Bake at 425° for 20-25 minutes or until edges are browned. Meanwhile, in a large skillet, cook bacon & onion over medium heat until bacon is crisp. Remove to paper towels to drain. In a large bowl, combine the eggs, cream, salt & pepper. Stir in the spinach, cheeses & bacon mixture; pour into crust. Bake at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

Egg Mixture before it is poured into the baked hash browns

Hash browns after they have baked

Recipe courtesy: Simple & Delicious

Sun-Dried Tomato Chicken Roll-Ups

These chicken roll-ups were excellent. I was a little nervous with the "roll-up" part as I have had bad luck in the past with rolling meat. The trick is to make sure you have pounded the chicken to 1/4". They rolled up easily & stayed together. Instead of toothpicks I used the kabob skewers & just broke them to be smaller in length.

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/2 c seasoned bread crumbs
3/4 c shredded part-skim mozzarella cheese
1/2 c chopped oil-packed sun-dried tomatoes
4 pre-cooked bacon strips
2 tbsp olive oil



Directions
Flatten chicken to 1/4-in. thickness. Place egg and bread crumbs in separate shallow bowls. Dip chicken in egg, then coat with bread crumbs. Combine cheese and tomatoes. Place 1/4 cup cheese mixture down the center of each chicken breast; top with each with bacon. Roll up from a short side; secure with toothpicks. Place on a greased baking sheet; drizzle with oil. Bake at 400° for 20-25 minutes or until chicken juices run clear. Discard toothpicks before serving.

Recipe courtesy: Simple & Delicious

Chicken & Dried Beef

This morning before church I put this together in the crock pot. The chicken was so tender it was breaking apart as I tried to get it out. The kids loved, loved the chicken. You don't have to eat the bacon or the dried beef but don't omit them because they give lots of flavor & keep the chicken moist.


Ingredients
1 jar dried beef, about 2 1/2 ounces, rinsed
6 boneless chicken breast halves, skin removed
6 slices bacon
1/4 c sour cream
1/4 c flour
1 can cream of mushroom soup, undiluted
2 to 3 tbsp dry white wine, optional

Directions
On bottom of greased slow cook, arrange dried beef. Wrap each piece of chicken with a strip of bacon; arrange on top of dried beef. In small bowl, combine sour cream and flour; add soup and wine, if using, and blend thoroughly. Pour over chicken mixture. Cover and cook on LOW for 6 to 8 hours.Serves 6. Serve with hot cooked rice (or buttered noodles) and salad or potatoes and a green vegetable.

Bacon Wrapped Pork Tenderloin

This recipe is one of our favorite (I know I say that a lot, but we just love food). My brother, Shane, created this recipe.

Ingredients

1 pork tenderloin (teriyaki or peppercorn flavor)

1 pack bacon

Directions

Wrap bacon tightly around the pork tenderloin & secure with toothpicks. You want to make sure the entire tenderloin is covered in bacon. Place on hot grill & cook until the internal temperature is 160 degrees. The bacon will get very crispy & black, but don't worry the tenderloin will stay moist.