Month: February 2012

Breakfast, Egg Dishes, Recipes

Sausage, Apple, and Egg Casserole

Sarah

Happy Leap Day! Speaking of holidays, my family always has the same egg casserole, Easy Cheese Souffle, on Christmas morning. [Yes, I know it’s February, and I’m talking about Christmas. So what? And is Leap Day a holiday? I’m pretty sure it is, right?] It’s a pretty simple make ahead egg casserole dish–full of layers of cheese, eggs, and bread with a little bit of spice. There’s so much cheese in Easy Cheese Souffle that it rivals the eggs for prominence in the name. In fact, cheese is such an integral part of my Christmas breakfast experience that I have a hard time reconciling breakfast casseroles that include meat and do not include cheese. Even if I’m eating said egg casserole and it’s not Christmas.

So it came to me as a shocking surprise that I was drawn to this recipe for Sausage, Apple, and Egg Casserole.

No cheese? Whaaaaat?

Did I read that right?

Sausage, Apple, and Egg Casserole #breakfast #brunch /// thepajamachef.comI had to check myself from throwing some cheese in there out of habit when I was prepping it on a Friday night for Saturday’s brunch with friends. And you know what? I am so glad I didn’t add any cheese.

[Cue another “whaaaaat?”]

See, not adding cheese allowed the other flavors–bread, sausage, apples, eggs, onions, milk, and pepper–to stand out. And with only seven ingredients [and no cheese], everything had a chance to shine in every bite. The maple sausage added an extra level of wow to this dish, and it’s definitely going to be a keeper in my breakfast repertoire–even without cheese!

Question of the day ~ Are there certain recipes you feel just have to be so, like me and egg/cheese casserole?

Sausage, Apple, and Egg Casserole

  • Servings: 8
  • Print

from The Brunette Foodie [blog disabled now]

Ingredients:

  • 1 pound ground maple sausage
  • 1/3 baguette, cut into 1 inch cubes
  • 1/2 cup onion, minced
  • 2 Gala apples, diced
  • 1/2-1 1/2 cups skim milk
  • 8 eggs
  • freshly ground black pepper

Directions:

Spray a 9×13 inch baking dish with cooking spray. Then, cook the sausage in a large skillet over medium-high heat, breaking the sausage as it cooks. Meanwhile, place the baguette cubes in a single layer in the baking dish, then evenly add onion and apple on top.

After sausage is cooked, drain grease then add sausage to baking dish. In a bowl, whisk together 1/2 cup milk and eggs, making sure that yolks break. Pour mixture over top everything else, and add up to 1 additional cup milk if needed. I used more of a softer baguette [which is more like Italian bread], but if you use a true baguette you probably won’t need the extra milk–mine just needed more moisture.

Top with some freshly ground black pepper, then cover and refrigerate overnight or up to 24 hours.

In the morning, preheat the oven to 350 degrees and then bake, uncovered, for 35-45 minutes or until golden brown.

Menu Plans

Menu Plan

Sarah

Week of February 27

Monday: takeout pizza to use up a free coupon!
Tuesday: teryaki meatballs, broccoli, and rice
Wednesday: class for me/Ben fends for himself
Thursday: pancakes
Friday: enchiladas
Saturday: frittata
Sunday: appetizers and desserts at church

~~~

In Review: Week of February 20

  • Crock Pot Honey Sesame Chicken–loved it. recipe coming soon.
  • Taco Pasta–could have been better, might make again.
  • Baked Pretzel Chicken Tenders–definitely will make again and take a photo this time! it was late so that didn’t happen.
Candy, Desserts, Recipes

Pretzel Buckeyes

Sarah

I first was introduced to Buckeyes–chocolate covered peanut butter balls, by another name–by college friends. I went to undergrad in Ohio and found out very soon into my freshman year that Buckyes are the state treat, named in obvious tribute to the Ohio State Buckeyes. I became pretty obsessed with Buckeyes [the candy, not the team] pretty much immediately and made them frequently for friends and family back home. I mean, what’s not to love about chocolate and peanut butter?

Fast forward a few years to when I met Ben. The first thing I ever learned about him was his allegiance to Ohio State. Good, I thought. He’ll like Buckeyes. How could he not?

You can imagine my dismay when I learned on our first date that he wasn’t a fan of peanut butter. Or ranch dressing, but that’s a matter for another time. I couldn’t imagine life without peanut butter, so I held my breath and asked the question, “how do you feel about Buckeyes?”

Fortunately, he answered correctly. Turns out the combination of peanut butter and chocolate works for Ben and makes peanut butter palatable. If it didn’t… well, let’s just say our third anniversary might not be happening soon.

Just kidding.

I never thought I would say this, being the diehard Buckeye fan that I am, as evidinced in the aforementioned early dating conversation… but as of this past fall, I have found an even better version of Buckeyes than the original.

Think a creamy peanut butter center, sandwiched between two crisp pretzels, topped off with a refreshing dunk in semi-sweet chocolate. Sound good? Meet Pretzel Buckeyes, my new love and yours. They have an absolutely addicting salty-sweet combination that can’t be beat!

And if your [human] love doesn’t like ’em… well, more for you! These are reallyreallyreally good, but I don’t recommend ending relationships over them. 🙂

Pretzel Buckeyes [from Sweet Pea’s Kitchen]
click to print

Ingredients:

  • 1 cup creamy peanut butter
  • 2 tablespoons butter, softened
  • 1/2 cup powdered sugar + extra
  • 3/4 cup brown sugar
  • Pretzels
  • 12 ounce bag semi-sweet chocolate chips
Directions:
Line a baking sheet with wax paper and set aside. Then, beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until full mixed. You’ll need to be able to form balls with your hands without it sticking, so if the mixture is too sticky, add more powdered sugar as needed. I added about 1/4 cup extra, so add what you need to and mix together.
Then, roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water. Stir occasionally until smooth, then remove from heat. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate until chocolate is set.
Time: 45 minutes.
Yield: 4-5 dozen.
Notes: These freeze well [if there are any left!] so don’t even think about making a half batch. You’ll want ’em all, I kid you not!
Bars, Cheesecakes, Desserts, Recipes

Apple Streusel Cheesecake Bars

Sarah

So, is it just me, or is sometimes deciding what to bake harder than actually baking it? I mean, there are so many good recipes out there. With so recipes available online, in cookbooks, and in magazines, sometimes my life feels like recipe overload. There are so many things I’d like to make one day. Cakes and cookies and pastries and cheesecake and pie and about 20453408 other things that can be classified as desserts. Know what I mean??! Therefore, what I love are recipes that bring together the best of the best.

Like these Apple Streusel Cheesecake Bars.

Apple Streusel Cheesecake Bars - an incredible fusion dessert in one easy to make bar cookie recipe! via thepajamachef.com Think about it. A layer of oatmeal cookie dough topped with luscious, creamy cheesecake filling. Sounds pretty awesome, huh? But that’s not all. Sitting above that layer of velvety richness are tender, cinnamon spiced apples and a simple streusel topping that is out of this world.

Can this get any better? Apple Streusel Cheesecake Bars are like three desserts in one: cookies, cheesecake, pie.

And did you catch what these babies are baked up in? Yes, that’s right–a 9×13″ pan. So can it get any easier? I think not. Score!

Don’t shy away based on the length of the recipe. Most ingredients can be found in your pantry, and once you break it down by layer, this dessert comes together in a snap. Much easier than scooping out individual cookies, fussing with a cheesecake’s water bath, or dealing with the tedious process of rolling out pie dough, I say!

And once try ’em, I’m certain you’ll agree. Just be careful to not take too many test bites in the baking process… you might have a difficult time filling the pan otherwise. Ask me how I know. Sigh… 🙂Apple Streusel Cheesecake Bars - an incredible fusion dessert in one easy to make bar cookie recipe! via thepajamachef.com Don’t worry, you’ll understand once you take your first bite. Enjoy!

Apple Streusel Cheesecake Bars

  • Servings: 24 bars
  • Print

from Betty Crocker; cookie base from Betty Crocker’s New Cookbook; apple filling adapted from Allrecipes.com

Ingredients:

for the apple layer

  • 3 1/3 cups water
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 6 cups thinly sliced apples [about 6 medium- I used a mix of Gala and Granny Smith]

for the cookie base

  • 3 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 2/3 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 cup butter, softened

for the cheesecake layer

  • 2 -8 ounce packages cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 egg

Directions:

Heat oven to 350 degrees. Grease a 9×13 baking dish thoroughly with cooking spray or line bottoms and sides with parchment paper.

Begin by preparing the apple layer. In a large pot set over medium heat, stir together water, sugar, cornstarch, cinnamon, and nutmeg. Stir until sugar dissolves and mixture comes to a boil. Boil for 2 minutes, stirring constantly, then add apples. Return to a boil then reduce heat to a simmer and cook for 7-8 minutes, or until apples are tender. Set aside.

While apples are simmering, prepare cookie base. In a large bowl, stir together oats, flour, sugar, brown sugar, baking soda, cinnamon, and baking powder. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Set aside 1 1/2 cups, and press rest of mixture into prepared pan. Bake for 10 minutes.

Next, with a stand [or electric] mixer, beat together cream cheese, sugar, flour, vanilla, and egg.

Then assemble bars. Spread cheesecake filling over partially baked crust, then spoon apple filling over top. Sprinkle on reserved crumbs, then bake for 35-40 minutes or until golden brown. Refrigerate to chill before cutting, then store in the refrigerator.

Notes: Bars best for presentation within 24 hours, but they last longer–the crumbs just start to get a bit soggy after a day or so.

Menu Plans

Menu Plan

Sarah

Week of February 20
Monday: Crock Pot Honey Sesame Chicken
Tuesday: Taco Pasta
Wednesday: class… blah…
Thursday: Baked Pretzel Chicken Tenders
Friday-Sunday: I’ll be out of town, so Ben will fend for himself on leftovers and other man food. 🙂

~~~

In Review: Week of February 13

  • Tofu Bowls–this was one of those late-night dinners where there was no sunlight left to take a photo, and I didn’t really follow a recipe.
  • Valentine’s Dinner–Mad Men style! Tom Collins, caramelized onion dip, steak in a pan with butter, scalloped potatoes, Caesar salad, and cheesecake parfaits. Just wanted to spend time with Ben that night, so no real pictures.
  • Tortellini Soup–amazing. recipe to come.
  • Lime-Soy Chicken–last night’s dinner; recipe repeat. 🙂
  • homemade pizza–didn’t happen.