Keeping a collection of recipes can be very helpful when keeping your family (and yourself) fed properly. Usually people have a handful of different meals that they tend to rely on. But, when you or your family starts requesting a little more variety, it can get tricky. This is the perfect time to break into your recipe collection and come out with something that will blow their taste buds away!
This is a small collection of my current favorite recipes. I’ll keep this list updated as I discover new ones that seem to work well for me.
Eggs Benedict Casserole
One of the things that I love most about breakfast casseroles is how fast they ready to eat. They do take some time to prepare, but once you’ve done that and the casserole is ready to eat – you can just pull it out and heat it up. This is a great option for when you’re having family or friends over to stay the night. That way, when everyone wakes up the next morning you won’t need to worry about cooking or making a mess. Just pull out your preprepared casserole and start eating!
What you need:
Cooking spray, 8 large eggs, 2 cups milk, 3 green onions chopped, 1 teaspoon of onion powder, 1 teaspoon salt, 3/4 lbs of canadian bacon chopped into 1/2″ cubes, 6 english muffins chopped into 1/2″ cubes, 1/2 teaspoon of paprika, 1 package of hollandaise sauce mix, a separate cup of milk, and 1/4 cup of margarine.
How to Make It:
Generously spray the 9 by 13″ baking pan with non-stick cooking spray.
Blend together eggs, 2 cups milk, green onions, onion powder, and salt in a big bowl until thoroughly mixed.
Layer half the Canadian bacon in the greased baking dish. Spread English muffins on top of the meat and cover with leftover Canadian bacon. Pour egg mixture over casserole. Cover baking dish with plastic wrap and refrigerate overnight. This step is crucial as it lets everything marinate together improving the taste and consistency of the casserole.
Preheat the oven to 375F or 190C and carefully sprinkle casserole with you paprika; cover it fully with the aluminum foil.
Cook in preheated oven until eggs are fairly firm, nearly half an hour; take off tin foil. Keep cooking until the eggs are completely set up, about 15 more minutes.
Blend together hollandaise sauce with 1 cup milk in a pan. Add in the margarine and bring it all to a boil, stirring often. Lower the heat to low, simmer, and keeping stirring until it has thickened up, maybe sixty seconds. Add sauce over top of the casserole before serving.
I have always loved baked goods such as zucchini, pistachio, and banana breads. There’s something about them that’s just so warm and comforting. I’ll find myself trying to rescue leftover bananas before they’re too far gone. In fact, extremely ripe bananas usually make for the best breads anyways. My mother used to make these breads for my sister and I when we were kids. I have very fond memories of chowing down on these while watching Saturday morning cartoons.
I’m sure that your family will enjoy this Zucchini Bread just as much as mine does.
3 cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 3 eggs, 1 cup vegetable out, 2 1/4 cup white sugar, 3 teaspoons of vanilla extract, 2 cups of grated zucchini, 1 cup of chopped walnuts.
How to Prepare It:
Spray with cooking spray and flour two 8 by 4″ dishes. Heat up the oven to 325F or 165C. Then, add flour, salt, baking powder, soda, and cinnamon together in a large bowl and mix well.
Beat together eggs, vegetable oil, vanilla, and sugar together in a large bowl. Add dry ingredients into the creamed mixture, and beat well. Stir in zucchini and walnuts until it’s mixed up well. Pour batter into greased dishes.
Cook for 35 to 65 minutes, or until toothpick inserted in the middle comes out clean. Allow to cool in dish on the baking rack for around 20 to 30 minutes. Remove the bread from pan, and let it completely cool.
Keeping with the theme of “prepare it now and eat it later” I have one of my favorite crock-pot recipes to share with you next. Crock-pot dishes usually turn out to be big crowd pleasers. It could be because there’s no waiting and everyone can just dig right in. Or, it could be the fact that they have been cooking for so long. While they’re slowly cooking all day (or night long) the flavors have an ample amount of time to marinate together and really create something that’s more delicious than a meal that might have been hastily put together and order to quickly satisfy appetites.
Slow Cooked Pumpkin Turkey Chili
I know what you’re thinking already. Turkey chili is usually hard enough to sell to die-hard chili heads. But when you throw in ‘pumpkin’, most people are jumping ship at this point. You’ll have to bear with me and lend me some of your trust here because this is truly an excellent meal, whether or not it’s October and approaching Halloween.
1 to 2 lbs of ground turkey, 1 tablespoon of olive oil, 1 onion chopped, 1 can of diced tomatoes, 2 cups of cubed fresh pumpkin, 1 can of chili beans, 1 can of seasoned black beans, 3 tablespoons of brown sugar, 1 tablespoon of pumpkin pie spice, and 1 tablespoon of chili powder.
How to do it:
Heat up the extra virgin olive oil in a large soup pot over medium to high heat; brown the turkey, while making sure to stir it often, keep going until it’s breaking apart and isn’t pink, about 10 minutes maybe. Drain away and dispose of any fat.
Transfer turkey to your crock pot and mix in the onions, diced up canned tomatoes, pumpkin cubes, canned chili beans, seasoned black beans, brown sugar, pumpkin pie spices, and chili powder. Set the crock pot to Low, cover it, and let it cook until pumpkin is very tender and has started to break apart, at least 3 hours.
That’s really all there is to it! You can thank me later after your family falls in love with this tasty and unique dish.