Meg’s Cooking Corner

Tuesday, March 30, 2010

Breakfast favorites

With Easter coming up this weekend, here are a couple of fun recipes that would be perfect for that Easter brunch or an family breakfast anytime. Find more Easter recipes at Tempt my Tummy Tues,Tues at the Table, and Tasty Tuesday.

A couple years ago I was preparing the menu for a woman's brunch and we wanted to serve crepes, fresh fruit and breakfast casserole. I wasn't happy with the recipe I was using then, so I scoured the Internet for recipes and tested three different versions. This recipe from Cooks.com was the one my family loved the best. The hot sausage is the secret!




Sausage Breakfast Casserole

2 pounds pork sausage (1 hot, 1 mild)
3 cups milk
1 tsp salt
1 1/2 cups shredded cheddar cheese
9 eggs, beaten
1 1/2 tsp dry mustard
1 small bag hash browns

Cook sausage over medium heat until done, stirring to crumble. Drain well and set aside. In same skillet, brown hash browns over medium heat. Combine sausage, hash browns and remaining ingredients, mixing well. Pour into a greased 13x9 baking pan. Refrigerate covered, overnight. Bake at 350 for one hour. Makes 8-10 servings.

Monkey Bread is a fun breakfast for those special mornings. I found this recipe in an church cookbook and my boys love it. It was perfect for Christmas as I could throw it together late Christmas Eve and it was ready to bake in the morning. I enjoy making homemade cinnamon rolls, but this is a great alternative when you are busy. I hope everyone has a lovely Easter as we focus on our Savior Jesus Christ.



Monkey Bread

16 frozen roll dough balls (Rhodes-regular size)
1/2 cup butter, melted
1 tsp cinnamon
1/2 cup brown sugar
1 small pkg cook-and-serve (not instant) butterscotch pudding
1/2 cup nuts (optional)
Whipped cream cheese frosting (optional but a must for my family!)

Grease a Bundt pan. Place frozen dough balls evenly around the inside of the pan. Combine the melted butter, cinnamon, brown sugar, dry butterscotch pudding mix (and nuts if want) together. Mixture will be a little thick. Pour or spoon over the frozen dough balls. Place in cold oven and forget about it overnight (about 8 hours). It is ready to bake when the rolls have risen to the top of the pan or a bit above the top. Bake at 350 for about 25-30 minutes or until golden brown on top. Let sit for a few minutes. Put a plate over the Bundt pan and very carefully (the goo is hot) and quickly, turn it upside down onto the plate. Spread cream cheese frosting over top while still hot. Tear the rolls apart and enjoy. Makes 8 servings.










Tuesday, March 23, 2010

Chocolate-Raspberry Brownie Trifle

Trifles are a perfect dessert for a crowd. Easy to make, they look beautiful layered in a glass trifle bowl. There are many varieties, usually involving cake, pudding/cream and fruit. You can't go wrong with this version that includes brownies and raspberries. I first enjoyed it at a church social and had to make it again for a family dinner last week. If you are looking for a different trifle that is perfect for spring, try the Lemon-Berry Trifle I have already posted. Find many more recipes at Tasty Tuesday, Tuesdays at the Table, Tempt my Tummy and Grocery Cart Challenge recipe swaps.









Chocolate-Raspberry Brownie Trifle

Brownies (1 brownie mix, made as directed and cut up into bite-sized pieces, or you could purchase store-bought brownie bites to save time)
large chocolate pudding mix
12 oz raspberries
cool-whip
2-3 Heath bars, crushed into pieces

Prepare pudding according to directions. Place half of the cubed brownies on the bottom of a glass bowl. Cover with half of the pudding. Layer half of the raspberries on top of the pudding. Cover with a layer of cool-whip and crushed heath bars. Repeat the layers using the rest of the ingredients.