Ham and Cheese Omelet Bake

What an awesome breakfast!  As a big fan of breakfast food, I would have this meal any time of day.

Perhaps for breakfast, I would leave out the veggies . . . or I may have to include potatoes.  Lots of room for variation!

Ingredients

1

(10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce

1

(10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits

10

eggs

1 1/2

cups milk

1

teaspoon dry ground mustard

Salt and pepper, if desired

2

cups diced cooked ham

1/3

cup chopped onion

4

oz. (1 cup) shredded Cheddar cheese

4

oz. (1 cup) shredded Swiss cheese

1

(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

Instructions

• Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
• Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.
• In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
• Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

Source:  Pillsbury.com

Bake-Off® Contest 41, 2004

Julie Amberson

Browns Point, Washington

Corn Fritters

Corn fritters is one of my favorite things.  This recipe comes from Martha Stewart and her television series on PBS, Martha's Cooking School.

Since I love corn fritters so much, I have posted more recipes . . . click here.

Ingredients

• ¾ cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 1 tablespoon sugar
• 1 ½ teaspoons baking powder
• Coarse salt
• ¼ teaspoon cayenne
• ½ cup whole milk
• 1 large egg
• 2 cups yellow corn kernels (from 2 ears corn)
• Vegetable oil, for frying
• Honey, for serving
• 
  

Directions

1. In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 ½ teaspoons salt, and cayenne. Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
2. Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil. Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees. Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.

Source

Potatoes au Gratin from The Pioneer Woman

This recipe comes from The Pioneer Woman who effortlessly brings us delicious recipes every week on the Food Network.  I love her cooking style and try not to miss her shows.

I must admit that I don't often make potatoes au gratin or scalloped potatoes from scratch . . . I really love those that come out of the box, which is very unusual for me.  However, I love them made from scratch so much more and plan on not being so lazy and toss the box mix.

Ingredients

• 4 whole Russet Potatoes, Scrubbed Clean
• 2 Tablespoons Butter, Softened
• 1-1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 2 Tablespoons Flour
• 4 cloves Garlic, Finely Minced
• 1 teaspoon Salt
•  Freshly Ground Pepper, to taste
• 1 cup Sharp Cheddar Cheese, Freshly Grated

Preparation Instructions

Preheat oven to 400 degrees.

Smear softened butter all over the bottom of a baking dish.

Slice potatoes, then cut slices into fourths.

In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.

Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.

Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.

Allow to stand for a few minutes before serving by the spoonful. Delicious!

Click here for a pictorial tutorial from The Pioneer Woman

I'm sharing this recipe at the following linky parties:

Decadent Strawberry Butter and Strawberry Syrup

It is Strawberry Festival time in my part of the world and the best time to stock up on strawberries since they are ridiculously inexpensive this time of year. 

Imagine a delicious strawberry flavored butter you can whip up in minutes that can be enjoyed on biscuits, muffins, pancakes, waffles, and bread.  

Buttery strawberry goodness on a hot biscuit is perfection . . . you can tell by the photo! This strawberry butter is also awesome on pancakes!  In fact, you don't even need to use syrup.

It was so fast and easy to make!  And yes . . . VERY DELICIOUS!!  My plan is to experiment with different fruits to come up with different flavored butters.

The strawberry syrup makes an awesome strawberry shortcake . . . just add some larger pieces of strawberries to the syrup.

To make strawberry syrup:
Clean and cut up fresh strawberries and cook in equal parts of water and sugar (AKA simple syrup), adding some corn starch until the strawberries were soft. (Start off with very small amounts of corn starch and add more as needed.)  
It always makes more than needed for the recipe, but you'll have a delicious topping for pancakes, strawberry shortcake or ice cream.
Cool the mixture before adding to the softened butter.

To make strawberry butter:

• 1/2 cup butter, softened 
• 1/4 cup strawberry syrup 
• 1-1/2 cups icing sugar {powdered sugar} 

Directions:

Mix all 3 ingredients in a mixing bowl using a hand mixer or by hand, until the butter is smooth. If too soft, add more icing sugar until it reaches a spreadable consistency. 

To store: place softened strawberry butter into bowl. Cover and store in the fridge. Bring to room temperature before using.

I also make butter logs . . . place mixture on waxed paper and roll out into a log, wrap in plastic wrap and keep in freezer overnight.  
Now you can slice it to make a nice presentation of butter pats.