Christmas Breakfast Idea: Breakfast Casserole

We all know Christmas dinner is something most of us wait all year for, and if done right, it's certainly worth the wait and effort. Christmas breakfast, though, can be a little different experience.

As a kid, I was always up early on Christmas morning trying to get my family up to open presents. That was enough of a chore, but when I had to wait for my Mom to make coffee, it drove me nuts. Sometimes we had to wait until she made some cinnamon rolls, or else we didn't eat until after all the presents were open.

At some point, though, my Mom started making a breakfast casserole, which I've found to be the perfect Christmas breakfast.

First of all, it's easy and quick to make and can even be assembled ahead of time. Secondly, you can throw it in the oven when you start opening presents and not worry about it until it's done. Thirdly, it's delicious and filling enough to usually keep you going until a mid-afternoon feast.

Ingredients2 bags Simply Potatoes (They're in a green bag in the dairy section, usually by the eggs. I like to use one bag of plain and one of Southwest style, which adds a little flavor)
1 large carton of Egg Beaters (or any egg substitute)
1 package Butterball Everyday pre-cooked turkey sausage patties (This is great, because it keeps it from being greasy)
2 cups shredded cheese, divided (I like Mexican style, but just cheddar will work fine, too)

DirectionsChop up the sausage patties into little pieces and mix everything together in a large bowl, except for some of the cheese. Dump it all into a baking dish or casserole coated with cooking spray. Top with the rest of the cheese. Bake at at least 375 for at least 45-60 minutes. The key is to make sure the eggs are cooked in the middle. If it's not, microwave it until it is, or just be patient with the oven.

NOTE: You may need more eggs. If so, just add them in one at a time until you think everything is the right consistency.

By the way, if you like things like ketchup or hot sauce on your eggs, they'll work here, too.

Christmas Dinner Idea: Squash Casserole

One of the neat things about getting married is having your spouses family traditions become yours and vice versa. Well, at least the traditions you can get on board with. Let's be honest. Sometimes there are things your family has always done that your spouse things is crazy, and sometimes there are things her/his family does that you think are crazy.

But when things mesh, it's great! Take, for example, my wife's family tradition of Squash Casserole, that has found its place on our holiday table.

The Mrs. says she always remembers having here Nana's Squash Casserole at the holidays. Most of the time, she says, Nana showed up with it half-made, and they'd just have to bake it and enjoy! At age 95, Nana will join us this Christmas, and I hope she likes how I make her recipe. I made it for the first time at Thanksgiving, and I got high praise from my wife, and she said I could share it with all of you, so here goes.

Ingredients3 lbs yellow squash
3 eggs
1 can cream of chicken soup
1 sweet onion
10-12 Ritz crackers, crushed
1 bag (2 cups) 2% cheddar cheese, divided
French's fried onions

DirectionsCut up squash and dice onion. Combine and coil covered for about 30 minutes. Drain. Beat the eggs. Combine with squash, onions, soup, crackers and 1/2 cup of cheese. Mix and put in greased casserole dish. Bake in 350-375 degree oven for about 30 minutes. Test to make sure egg has gelled. Top with remainder of cheese. Put back in oven until cheese melts. Top with fried onions and put in oven until onions have browned.

If you have any issues in the middle with the eggs not setting, you can put it in the microwave for a few minutes.

Christmas Dinner Idea: Broccoli Cheese Casserole

Christmas is quickly approaching, and unfortunately I've fallen behind in my plans to share some dishes that have found a regular place on my family's holiday menu. But just like everything else involved in getting ready for Christmas, better late than never, right? So here goes.

One Christmas a couple decades ago my Aunt Rose Mary introduced us to this recipe. I don't know how often she's made it since, but there's rarely been a holiday dinner since on my side of the family that didn't include Broccoli Cheese Casserole. It's delicious, easy to make and even looks festive with its colors of red, green and gold.

Try it out at your holiday table, and you won't be disappointed. Even folks who are not big broccoli fans usually like it!

Ingredients20 oz. Frozen chopped broccoli

1 can cheddar cheese soup

1 can Italian recipe stewed tomatoes

2 eggs

2 cups Cheddar cheese – shredded, divided

Directions

Cook broccoli until tender and drain.

Beat eggs. Add to soup and tomatoes and mix together. Add broccoli and half of cheese, and mix together. Put mixture into a casserole dish coated with cooking spray. Sprinkle rest of cheese on top. Bake in a pre-heated 350-degree oven for 30 minutes.

By the way, you can use low fat cheese and soup to make this a little healthier. It tastes just as good.

Mexican Lasagna

Back during my bachelor days in Kentucky I found a recipe for something called Mexican Lasagna on a package of ground turkey. I used to make it fairly often, as it was super easy and made enough for a couple days worth of leftovers.

For some reason, after I moved to North Carolina, I never made it again, which is strange, because my wife loves Mexican. So a few weeks ago, when we were looking for a fresh meal idea, I searched for that little recipe sticker that I was certain I had kept all those years ago. Alas, I could not find it in my collection of recipes or anywhere online, but a few similar recipes jogged my memory, and I've been able to recreate it. My wife loves it, but the two-year-old is not a huge fan, as it's a little spicy, though that can be adjusted, which we hope means he will start eating it the next time we make it.

IngredientsCorn tortillas
1 lb ground beef or turkey
Taco seasoning (Or your own spices. I use cumin, chili powder, cayenne, garlic powder and red pepper)
1 can diced tomatoes (I've used ones with green chiles and ones that are seasoned for chili, but I'm gonna try plain for the youthful palate at the table)
1 small can green chiles (optional)
1 can red enchilada sauce
1 can black beans, drained
2 cups shredded Mexican cheese

DirectionsBrown beef or turkey and season to taste. Stir in tomatoes (including liquid), black beans and green chiles if desired. Simmer for 5-10 minutes.

Coat a baking dish with cooking spray. Spread some enchilada sauce in the bottom of the dish. Line the dish with tortillas. In the oval dish I use, I put two whole tortillas and then tear a third in half to cover the whole surface for each layer. Top the tortillas with more enchilada sauce, half the meat mixture, then one third of the cheese. Add another layer of tortillas, sauce, rest of the meat mixture, another third of the cheese. Put on one more layer of tortillas, the rest of the enchilada sauce and cheese.

Bake at 350 for 20-30 minutes until the cheese is melted and everything is bubbly and hot.

Serve up like regular lasagna, but with your favorite Mexican toppings, like guacamole, salsa and sour cream.

Family Dinner: Meatloaf

Meatloaf is a quintessential family dinner. There are a million ways to make it, and I've tried plenty of them. From what I've learned, meatloaf needs three basic ingredients: meat, eggs, breadcrumbs. On top of that are plenty of variations. So here's one I just made the other day.

Ingredients
1 lb. ground beef
1 lb. ground pork
2 eggs
1 cup Italian breadcrumbs
1 tsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp cumin
1 cup ketchup or barbecue sauce

Mix all the ingredients except ketchup in a large bowl. Spray a 13"x9" baking pan with cooking spray. Form the meat mixture into a loaf in the pan. Bake in a 375-degree oven for 45 minutes. Remove. Increase the oven temperature to 400. Brush the top of the meatloaf with ketchup. Return to the oven for 15 minutes or until the meat is fully cooked to 160 degrees. Let rest for 5-10 minutes before slicing and serving. I like mine with more ketchup.

 

Among the variations you can try, make it with ground turkey, or top with beef or mushroom gravy. Try adding some grated parmesan cheese to the mix. This is a great dish to experiment with, especially the seasonings you add. Try different combinations and see what you like best.

Pumpkin Spice Cookies

Several years ago, a friend of my wife came to visit in the fall, and brought these delicious soft pumpkin cookies. Since then, they've become a staple of autumn in our house, and while cans of pumpkin care readily available and likely on sale in your neighborhood grocery store, now is the perfect time to bake some up.

If you're not much of a baker, don't worry. This recipe is hard to mess up. Just keep an eye on the cookies and take them out just as you think they're getting done. They'll cook a little more as they cool.

You can find the basic recipe for these by searching for "Old fashioned pumpkin cookies," but here's my modified recipe that adds a little more spice.

Ingredients

3 cups flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ground cloves

1 tsp. ground ginger

1/2 c. soft butter

1 1/2 c. sugar

1 15 oz can solid pack pumpkin

1 egg

1 tsp. vanilla extract

1 c. mini chocolate chips

In medium bowl, combine flour, baking powder and soda, salt, cinnamon, nutmeg allspice, cloves, ginger; set aside. With mixer cream butter and sugar in large bowl. Add pumpkin, egg and vanilla; beat until light and creamy. Add dry ingredients gradually; mix well. Fold in chocolate chips. Drop by rounded tablespoon onto greased cookie sheets. Bake in preheated 350 degree oven for 15 to 20 minutes, or until light brown.

The cookies should have a firm, almost crusty outside, and a soft but firm (read: cooked) inside. They go great dunked in a glass of milk.

Feel free to add more or less of any of the spices depending on your taste. We decided during a family reunion a couple years ago to spice them up. You can also use pumpkin pie spice instead of the individual spices.

The recipe makes about three dozen cookies, so you'll have plenty for a while. Most of the recipes you'll find online include drizzling a simple icing over them finished products. Try it if you like, but we find the basic cookie is good enough!

Uncle Scott Salad

I started cooking when I was about eight or 10 years old, I guess. I asked my mom to teach me how to make scrambled eggs so I wouldn't have to wake her up on weekend mornings to make me breakfast. From there, my love of cooking evolved.

I'm no expert, but I take a great deal of pride in my cooking, and I've received many compliments. I've also usually been one of the best cooks I know. So of course, I wind up marrying a woman who's brother is a professional chef.

Truth is, it's been a great thing. My brother-in-law Scott has taught me a lot in the kitchen. Ironically, at holidays, I do most of the cooking for a couple of reasons. First, Scott's usually working, and secondly, people don't ask me to do TV shows on the holidays, so why should he have to spend the whole day cooking, right? But he usually arrives just in time to help me with that last-minute rush to get everything done and make sure the turkey is cooked.

Anyway... a lot of what Scott makes is, at least for now, a little above the subject matter of this blog. But there is one recipe of his that is incredibly simple and that we ask him to make when he comes to dinner at our house: Uncle Scott Salad.

Here's how simple it is: Get a bag of salad mix at the grocery store. Scott uses the one with lettuce, carrots and some cabbage. Dump it in a big bowl. He tops it with croutons, red onion slices, tomatoes and roasted sunflower seeds. Dish it out into smaller bowls and top it with your favorite dressing. That's it.

Of course, you can add in your personal favorite salad toppings, like the mushrooms I added to the salad above.

I know it's not much of a recipe, but it's really good, and let's face it: We could all use a little more salad in our diets, right?