Friday, December 23, 2011

Breakfast Casserole W/Bacon & Cheddar

Another great recipe from the Debbie Macomber "Cedar Cove Cookbook." Anything with bacon always taste better!

8 oz. bacon

1/2 medium onion, chopped

1 red bell pepper, chopped

2 Tblsp all purpose flour

1-1/2 c. whole milk

1 lb frozen, shredded hash brown potatoes

1/2 c. snipped fresh chives

1-1/4 c. shredded sharp cheddar cheese

Preheat oven to 350* Butter an 8-inch square glass baking dish. Cook bacon in a large heavy skillet over med-high heat until crisp. Remove slices; drain on a paper towel lined plate. In same skillet over med-low heat, cook onion and pepper in bacon drippings for about 8 minutes or until softened; stirring often. Reduce heat under skillet to low. Stir in flour. Slowly pour in milk, 1/2 cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens & comes to a simmer, about 3 minutes; stirring often. Crumble bacon into mixture. Evenly spread potatoes into prepared dish. Top with half of the chives, 1 cup of the cheese & all of the vegetable-bacon mixture. Sprinkle with the remaining 1/4 cup of cheese. Bake for 40 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.

Serves 6

Teri's Macaroni & Cheese

I checked out Debbie Macomber's book, "Cedar Cove Cookbook" from the library. Wow is this a beautiful book! Not only does she have sectioned into the traditional categories, she also has sections for things like breakfast, lunch, tea, dinner, Easter, Thanksgiving, Christmas, etc. The pages are so beautifully done. Here's one of her recipes (found on page 125) that I am definitely going to make for Christmas dinner.

Teri's Maccaroni & Cheese

4 Tblsp (1/2 stick) butter, plus extra for the pan

1/2 c. all purpose flour

2 c. whole milk

1/2 lb. Velveeta cheese, cut into chunks

1/2 c. cottage cheese

1/2 c. sour cream

salt & pepper to taste

1 lb. elbow macaroni

Shredded cheddar cheese for topping

Preheat oven to 350* Butter a 3 qt. casserole pan or several small oven safe baking cups. Melt butter in a medium saucepan over med-low heat. Sprinkle in flour and stir until absorbed; about 1 minute. Slowly pour in milk, stirring constantly until incorporated. Reduce heat to low & add Velveeta chunks. Stir until melted. Add in cottage cheese, sour cream, salt & pepper. Stir well. Meanwhile, cook macaroni according to package directions. Drain. Place into prepared pan. Fold in cheese sauce. Cover and bake for 25 minutes. Uncover, sprinkle with shredded cheddar and bake 10 minutes longer or until cheese melts.

Serves 6-8

Tuesday, December 20, 2011

Big Book Of Home Cooking

I so can't wait to try out some of the new recipes in here!