Zucchini and Green Chile Egg Breakfast Casserole

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Copied from https://www.closetcooking.com/zucchini-and-green-chile-breakfast/

With all of the great fall produce around it seems that I have not had zucchini in a while and I think that I may been having withdrawal symptoms. This recipe for a zucchini and green chili breakfast casserole from Kalyn’s Kitchen has been on my mind since I saw it and I finally had to give in and make it I stuck fairly close to the recipe, though I decided to use grated zucchini as I like the way that it melds in without disturbing the overall texture of the baked egg too much. This zucchini and green chili egg casserole turned out as well as I had been anticipating! I served the casserole with some salsa and a dab of sour cream and it made for a breakfast with a kick that really gets you going in the morning!

Zucchini and Green Chile Egg Breakfast Casserole

ingredients

·          10 eggs

·          1 1/2 cup zucchini (grated, squeezed and drained)

·          1 cup cottage cheese

·          1 (4 ounce) can green chilies (drained)

·          2 cup (½ lb) cheddar cheese (grated)

·          salt and pepper to taste

directions

1.   Mix everything in a bowl, except 1 cup cheddar cheese

2.   Pour the mixture into a greased 8 inch square baking pan.

3.   Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 25-35 minutes.

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

Best Steak Marinade in Existence

I can't take credit for this recipe.
Its just to die for, therefore i am compelled to post.

https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/

Prep time 15 min
Best Steak Marinade in Existence

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1-1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender.

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Tin Foil Campfire Dinners

This is a great recipe to pack ahead of time for a camping trip. Makes 4 dinners

Head of cabbage
8 carrots, peeled and cut into pieces
4 potatoes, peeled and sliced
1 white onion, peeled and sliced
4 beef patties (1/4 lb ea)
Salt and pepper
Butter pads
Ketchup
Lots of aluminum foil

To make  1 tin foil dinner:
Place Cabbage leaves on a rectangular piece of aluminum foil. Using cabbage as a bowl , fill with 1 cut carrot, 1/2 cut potatoe, salt & pepper, butter, ketchup, 1/4 of cut onion, 1 beef patty, salt and pepper, butter, ketchup. Then top with the other half of the cut potato, salt and pepper , ketchup and then 1 more cut carrot . Top it off with cabbage leaves.

Wrap with the tin foil (layer 1 of 3).
Surround with another layer of tin foil layer 2 of 3. Cover with a last layer of tin foil (layer3 of 3). Seal edges tight so no steam can escape.

Toss in the coals of a campfire. Flip occasionally, using a shovel. Dinner is done when veggies are tender and the meat is no longer pink in the center.

No Bake Cheesecake

2 cups graham cracker crumbs
1/2 cup butter, melted

1 box lemon jello 3 oz
1 cup hot water

1 can evaporated milk 15 oz, chilled
1 pkg cream cheese 8 oz, softened to
      room temperature
1 cup sugar
1 teaspoon vanilla

9x13 inch pan

Directions
1. Place in the freezer a large bowl, or a Bosch mixing bowl. You will use it in step 4 to whip the evaporatdd milk.

2. Make graham cracker crust by tossing 2 packages graham crackers (8.5 - 9.6 oz total) into the blender. This should make a little more than the 2 cups graham cracker crumbs. Measure out 2 cups, then place in a 9 x13 pan. Pour melted butter. Combine butter and cracker crumbs. Press evenly into bottom of pan. Place crust in freezer.

3.  Dissolve lemon jello in the 1 cup hot water. Set aside

4. Remove large bowl from freezer. Add evaporated milk. Whip evap milk until it doubles or triples in size. (Evap milk will not whip unless it is very cold.) In a separate small bowl, combine cream cheese and sugar. Add cream cheese and sugar combo to the whipped canned milk. Whip well to combine.

5. With wooden spoon, fold in lemon jello and vanilla to the cheesecake filling

6. Pour into 9x13 pan on top of graham cracker crust. Freeze for 1-2 hours.

7. Cut into wedges with a wet butterknife. Serve frozen with your favorite toppings. Our favorite toppings are cherry and blueberry pie filling

Apple Cinnamon Muffins using Dehydrated apples slices

INGREDIENTS

• 2 cups unbleached flour
• 1-1/2 cup whole wheat flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1-1/2 cup sugar, brown sugar, or sucanat
• 2 eggs
• 1 cup oil
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 teaspoon orange zest
• 1 cup drydrated apple slices, coarsely chopped
• 1/2 hot water
• 
  
• Cinnamon sugar topping: 2 Tablespoons cinnamon mixed with 1/2 cup sugar

INSTRUCTIONS

1. Preheat oven to 350 °. Line (24) muffin tin with papers or spray with nonstick cooking spray. 
2. Combine the chopped dehydrated apples and the 1/2 hot water. Stir. Set aside to rehydrate.
3. In large mixing bowl, combine, flours, baking powder, baking soda, salt, and sugar. (If preparing as a mix, simply combine all these ingredients in a ziptop bag, label well, mark with the wet ingredients and baking instructions.)
4. In a separate bowl, combine oil, milk, and eggs. Whisk to blend. Add cinnamon, orange zest, and diced apples. 
5. Add wet ingredients to dry. Fold gently until mostly moistened, but still lumpy.
6. Fill each muffin cup with 1/4 cup batter. Sprinkle generously with cinnamon sugar. 
7. Bake 25 – 30 minutes, or until tester comes out clean.

Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

1-2 med   onions, finely diced with a knife or vegetable chopper

        (I start with 1 onion, if it's really strong, it might be all I need)

1 Tbsp   salt, add more to taste

16-20 cloves garlic, minced (or use blender or food processor w/ the cold water) 

2 cups   cold water

2 bunches cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)    

12 med tomatoes, finely diced (or use blender food processor)

4 cans  tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

Directions:

Place onions, garlic, and salt in a very large mixing bowl. Press the salt into the onions with the back of a mixing spoon. This step helps take the bitterness out of the onion. Set aside.

Combine all other ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let the salsa sit in the fridge to allow the flavors to blend.  Sometimes it tastes better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow the instructions above, except omit cilantro. 

Store in glass containers in the fridge.  Add cilantro just before serving.