Christmas Breakfast Casserole

Submitted by Rebecca Thompson

(Make ahead!)

1 lb. Jimmy Dean Original recipe sausage
8 large eggs
1 24 oz. loaf of good, dense white bread, cubed
2/3 cup half and half
1 ½ cups milk
Maple Syrup
2 tsp. Mulling Spice
¼ tsp. Cinnamon
½ tsp good vanilla extract
2 Tbsp. brown sugar
1 8 oz. package cream cheese
Butter for baking pan

Place package of cream cheese in freezer for about 15 minutes, or while you prepare the rest of the ingredients for the casserole (makes it easier to cut). Brush sides and bottom of 11x13” baking pan generously with butter. Slice bread into cubes and set aside. Brown sausage and drain well; set aside. In a med. bowl, beat egg until well blended. Add cinnamon, milk, half and half, brown sugar, vanilla and 1 tsp of the mulling spice. Whisk together and then add about 3 Tbsp. of maple syrup. Whisk again. Place half of the bread cubes into your prepared pan followed by half of the sausage. Remove the cream cheese from the freezer and cube it into ½ inch cubes. Dot the bread and sausage in the pan with cream cheese, then add another layer of the rest of the bread, sausage and cream cheese. Give a final whisk to your wet ingredients and pour it over the entire pan, making sure you get the edges well. Press the bread cubes into the pan so that you can see there is custard in each bit of bread. Cover with plastic and set in refrigerator for 2 – 24 hours. When ready to bake, remove from refrigerator and allow to sit at room temperature for at least 30 minutes. Remove plastic wrap and bake in a *350 preheated oven for 30-35 minutes, or until golden brown. Remove from oven and let stand for 10 minutes before serving. For serving, heat 2 C. maple syrup, stir in remaining 1 tsp. of Mulling Spice and enjoy!

Chicken Divane

Submitted by Jacque Balmforth

6 Chicken Breasts – Cooked and cut into bite-sized pieces
3 Bunches of Broccoli – Cut up and steamed
2 Cans Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Mayo
½ tsp. Curry Powder
2 tsp. Prepared Mustard
1 Cup or less Parmesan Cheese
Paprika

Drain Broccoli and arrange in a 9x13 pan. Spread 1/3 of the sauce on top of Broccoli. Place Chicken on top. Spread the rest of the sauce on top. Sprinkle with Parmesan Cheese, as desired, and Paprika. Bake at 350 for 45-60 minutes.

Options:
**2 pkgs. 10 oz. frozen Broccoli – cooked according to directions instead of fresh Broccoli.
**My mom has removed the Mayo from this recipe and swears it tastes better. I made mine that night with the Mayo.
**Because my family likes things a little more “saucy”, I 1½ the sauce.
**For smaller casseroles you could easily ½ this recipe and place in a smaller pan.

Enjoy!

Southwestern Cowboy Cobbler

Submitted by Dixie Sloan

Bake 400 degrees 20 min

2 T oil
1 medium onion, chopped
¼ c chopped green pepper
¼ c chopped red pepper
Heat oil and sauté onions and peppers ‘til cooked.

Stir in:
1 t chili powder
1 t ground cumin
1 t oregano
1 t salt
½ t pepper

Add
2 c cubed, cooked chicken
2 10-oz cans mild enchilada sauce
1 15-oz can Mexican stewed tomatoes
1 15-oz can black beans, drained and rinsed
Simmer while making cornbread topping.

Topping:
Combine:
1/3 c flour
1/3 c cornmeal
2 T sugar
1/3 t salt
1 ¼ t. baking powder

1/3 c sour milk (use lemon juice)
1 egg
½ c shredded cheese
½ c chopped cilantro, divided
Add 1 t lemon juice to milk. Let sit to sour. Whisk egg into milk. Add to dry mixture. Stir In cheese and half of cilantro. Pour the simmering bean mixture into a 9” x 9” casserole dish and drop cornbread mixture by the spoonful onto bubbling sauce, dumpling style. Bake 20 minutes, 400 degrees and sprinkle with remaining cilantro to serve.

NOTE:To make this less “hot” substitute chicken broth for 1 can of enchilada sauce and omit chili powder. One small packet of corn bread mix can be substituted for the homemade cornbread mixture. (You may have to increase the milk to 2/3 c.)

Lasagna

Submitted by Barbara Stott

1 lb. hamburger
3/4 cup water
1 tsp. salt
1 - 32 oz. jar spaghetti sauce
12 oz. Cheddar cheese, grated
1 - 8 oz. pkg. lasagna noodles
1 cup Ricotta cheese
12 oz. mozzarella cheese

Brown meat, drain. Add water, sauce and salt. Bring to boil. In 2 quart baking dish layer sauce, uncooked lasagna, Ricotta cheese, mozzarella and cheddar cheese. Repeat ending with sauce. Top with cheese. Cover tightly with foil and bake 375 degrees F. for 1 hour. Let stand 10 minutes before cutting.

Enchilada Casserole

Submitted by Loralei Holt

Corn Tortillas
5 tbsp. margarine
5 tbsp. flour
2 tbsp. chili powder
1 qt. tomato juice
1/2 tsp vinegar
1 tsp. salt
1 lb. seasoned ground beef
1 bunch green onions
cheese
1 pint sour cream

Add margarine, flour and chili powder together and cook until mixed. Add tomato juice, cook and thicken. Add vinegar, salt and sugar. Cook the seasoned ground beef with salt and pepper. Layer the casserole in this order: 1/3 of the sauce, seasoned ground beef, pieces of corn tortilla, half of green onions, sour cream (I put it in a zip-lock bag and cut a hole in a corner to squeeze it out), and some cheese. Repeat layers and top with sauce and cheese. Heat in over until hot.

Chicken Divan over Rice

Submitted by Becky Curtis

5 boneless chicken breasts, cooked, cooled and cubed
3 cups broccoli florets, thawed
1 -10 1/2 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. curry powder
1 tsp. lemon juice
1 cup sharp cheddar cheese, shredded
Optional: Top with bread crumbs or crushed croutons

Boil chicken breasts, cool and cut into cubes.

In bowl mix soup, mayonnaise, curry and lemon juice.

Put thawed broccoli in boiling water for about 1 minute. Drain.

In a 9x13 inch glass baking dish, spray with nonstick cooking spray. Place florets in bottom of pan, layer with chicken cubes, then pour soup mixture over chicken, layer top with cheese. Add crumbs if desired. Bake at 350 degrees F for 20-30 minutes until heated through and starts to bubble.

Great alone or over rice.

Creamed Chicken/Turkey for Crepes or Enchiladas

Submitted by Bernice Earl

2 Tlbs. butter or margarine
1/2 tsp. salt
1/4 cup chopped green pepper (optional)
1/4 cup cashew nuts (raw w/out salt)
1 onion, thinly sliced
2 cups cut up chicken or turkey1 can cream of chicken soup
1 cup carrots (sliced)
1/2 cup milk

In butter, saute green pepper and onion until tender. Stir in soup, milk, salt; add nuts, meat, and carrots and heat thoroughly. Fill crepes or tortilla shells. Roll. After arranging in pan, cover with another can of cream of chicken soup partially diluted with milk (gravy like). Sprinkle generously with cheese. Bake at 375 degree oven for 20 minutes.

This is a real favorite with my family.