St. Paul’s Easter Breakfast Casserole

from Heavenly Tastes of St. Paul’s Lutheran Church (1994)
Serves 12

10 slices firm white bread
1/2 lb grated Cheddar cheese
2-2/3 c milk
5 eggs
1 t salt
1/2 c melted butter

One of the following add-ins:
1/2 c almonds
1-1/2 lb cooked diced bacon
1-1/2 lb cooked diced ham
1-1/2 lb cooked diced sausage

1. Remove crusts from bread and cube.
2. In greased 9×13 cake pan, alternate layers of bread, cheese, and add-in.
3. Beat eggs; add milk and salt. Pour egg mixture over ingredients in pan. Melt butter and pour over egg mixture. Refrigerate overnight.
4. Bake in a 350 oven for 35 min, until egg mixture is set firmly.

Note: When we bake multiple casseroles in the oven for our Easter breakfast, we allow 45 to 60 minutes of baking time.

Claire’s Favorite Bread

This is what I used for communion bread yesterday. I make it all the time for my family. Would like to say we use it for high-minded purposes like sandwiches and soups, but it barely lasts a day just going as butter-slathered slices.

1 c warm water (or milk, or 1/2 water 1/2 milk)
2 T sugar or brown sugar or maple syrup
2 T canola oil or melted butter
2 t yeast
3 c flour (I use 1/2 all-purpose, 1/2 whole wheat)
1/2 c oats
1-1/2 t salt (regular table salt)

Combine in bread machine, in order prescribed by manufacturer; run Dough cycle. Take out finished dough and shape as you like; place shaped dough on/into desired GREASED baking vessel. Cover and let rise for 1/2 hour. Bake at 350F for 1/2 hour, or until appropriately browned.

If you don’t have a bread machine…
1) Combine water, sugar, oil, yeast. Let sit for 5-10 min, until foamy.
2) Combine flour, oats, salt. Stir in wet ingredients with a wooden spoon until the going gets tough. Use unincorporated flour to flour a countertop and plop dough on it. Knead 6-10 min, incorporating flour to reduce stickiness as required, until smooth and elastic. Cover and set aside to rise for 1 h.
3) Shape dough and place on/into desired GREASED baking vessel. Cover and let rise for 1/2 hour.
4) Bake at 350F for 1/2 hour, or until appropriately browned.

Lower Fat, Vegan Chocolate Muffins

from Chocolate-Covered Katie
http://chocolatecoveredkatie.com/2015/01/20/low-fat-chocolate-muffins-100-calories/
Prep: 10 min
Bake: 20-25 min
Makes a small batch, 6-7 [Read more…]

Pan-Fried Noodles

Delicious, fast, authentic-tasting, child-friendly, pantry-flexible!

Adapted from New York Times Cooking column
http://cooking.nytimes.com/recipes/1016942-spicy-pan-fried-noodles

~30 min
Serves 4 with some leftovers [Read more…]

Basic Pancakes — from scratch!

Impress your family and simplify ingredients, all in one fell swoop.

Prep/Cook — 20 min
Makes 8-10 medium-sized pancakes

Combine:
1 c flour
1 T sugar
2 t baking powder
1/4 t salt

In separate small bowl, combine:
1 c milk
1 egg
2 T oil [Read more…]

Healthier Hot Chocolate

Little-boy approved. No mixes, high-fructose corn syrup, or partially hydrogenated anything required.

1 cup milk of choice
1 tsp sugar (or sugar-free equivalent)
1 tsp unsweetened cocoa

Combine all ingredients in a ceramic or glass mug of choice. Heat in a microwave for 1 minute; stir vigorously to dissolve cocoa.

My taste testers prefer a garnish of seven mini-marshmallows.

Shoyu Chicken

A family favorite for dinner tonight. This makes a teriyaki-style chicken that is ridiculously easy, cheap, and super super tasty. I make this recipe about once every three weeks — cleverly timed with when chicken thighs go on sale for 99c/lb. I will use a little of the finished chicken tonight as a topping for an Asian-inspired salad (Fancy Salad Night, ooo!), and shred the rest to serve with veggie-rich peanut noodle stir fry tomorrow.

[Read more…]

Sugar Donut Muffins

Submitted by Heidi Burch. These were a big hit at coffee hour today!

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract [Read more…]

Banana-oat-peanut butter cookies

A quick and healthy treat for breakfast or a snack.

2 very ripe bananas
1 c quick oats
1/2 c chocolate chips
1 heaping spoonful peanut butter

1. Peel bananas and break into chunks into a medium, microwave-safe mixing bowl. Nuke on high for 1-1/2 to 2 minutes, or until melty and stirrable.
2. Add pb and oats, stir until homogenous. Fold in chocolate chips.
3. Drop by spoonfuls on to a greased cookie sheet. Bake at 350 for 15 minutes, or until set.

Calling all cooks and bakers!

Email your favorite recipes to Claire O’Neal (claire.oneal@gmail.com) or Patty Munzert (pmunzert@verizon.net) and we will post them for all to enjoy!¬† And please comment on any recipes you’ve tried with any tips or suggestions.
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