Breakfast Casserole

Ingredients:

1. 1/2 pound hash browns
2. 12 eggs
3. 1 tablespoon garlic powder
4. salt and pepper to taste
5. 1/4 cup milk
6. 1/4 cup diced onions
7. 1/4 cup diced tomatoes
8. 1/4 cup cooked zuccini
9. 1 cup shredded cheese
10. cannadian bacon (I used 1/2 a pound)

Instructions:

1. Preheat oven to 350
2. spread hash browns on bottom of pan
3. whisk egs, garlic powder, salt, pepper, and milk together
4. Add in other ingredients (minus cannadian bacon and only 1/2 cup of shredded cheese) and stir to mix
5. layer cannadian bacon on top of hash browns
6. spread egg mixture on top of cannadian bacon
7. add another layer of cannadian bacon and spread rest of shredded cheese
8. cover with aluminum foil and bake covered for 1 hour

Cheddar Biscuits

Ingredients

2 cups self rising flour
1/2 tsp Old Bay Seasoning
1 1/2 tsp garlic powder - divided
1 tbsp sugar
1/2 tsp salt  Coupons
1 cup cold milk
3/4 cup butter, melted - divided
1 1/2 cups shredded sharp cheddar cheese
1/2 tsp parsley flakes

Instructions

• Preheat oven to 400 degrees F.
• In a large bowl combine the flour, old bay seasoning, 1 tsp garlic powder, sugar and salt. Pour in 1 cup of cold milk and 1/2 cup(1 stick) of melted butter, stir with a sturdy spoon to combine. Add the cheddar cheese and stir to incorporate.
• Scoop with an ice cream scoop or two spoons onto a silicone lined (or parchment lined) baking sheet. Bake for 15 minutes.
• Combine the remaining 1/4 cup melted butter(4 tbsp), 1/2 tsp garlic powder and parsley in a small bowl. Brush on top of each biscuit when it comes out of the oven. Serve immediately. Enjoy!

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Makes 16 extra large cookies


Ingredients
1 cup unsalted butter softened (226.8g)
1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
3/4 cup sugar (150g)
3/4 cup brown sugar tightly packed (150g)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour (380g)
2 teaspoons cornstarch or cornflour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
16 Reese's Peanut Butter Cups standard size



Instructions

• Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
• In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.
• Add eggs and vanilla extract.  Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
• Gradually add flour mixture to batter while stirring on low speed until completely combined.
• Stir in chocolate chips.  
• Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
• Remove chilled dough from fridge and Reese's cups from freezer.  Remove peanut butter cups from their wrappers.
• Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.  
• Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.  
• Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
• Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
• Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!

Oven Roasted Potatoes

1. Preheat oven to 450 degrees F.
2. In a bowl, combine potatoes, salt, pepper, olive oil, and any other spices (I like coarse salt and pepper only with a bit of Adobo) 
3. Place potatoes on center rack of oven and roast 20 minutes, until just tender.

Awesome Steak

1. Preheat oven to 400. Heat oil in a large cast-iron or other ovenproof skillet (not a nonstick) over medium-high until it begins to smoke. 
2. Pat steak dry with paper towels. Season each side with 1 teaspoon coarse salt and 1 teaspoon cracked pepper.
3. Cook steak in skillet over medium-high heat until a dark crust has formed, 5 to 7 minutes per side (reduce heat if meat is browning too quickly). Holding steak with tongs, quickly brown all edges, turning as necessary; lay steak flat in skillet.
4. Transfer skillet to oven. 
5. Roast for about 7-10 minutes for a medium to medium well steak. 
6. Transfer to a plate, cover loosely with aluminum foil, and let rest 5 to 10 minutes (temperature will then rise another 5 to 10 degrees). 
7. Slice across the grain and serve

Loaded Cauliflower Casserole

2 pounds of cauliflower
1 package of cream cheese
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

• Preheat oven to 350 degrees
• Steam cauliflower florets until tender
• While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream
• Stir in sliced green onions, chopped bacon, and garlic

• Drain any liquid from steamed cauliflower and add to cheese mixture
• Stir cauliflower and cheese mixture together
• Taste for seasoning, and add as necessary
• If you want a finer texture, give a few mashes with the potato masher
• Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese
• Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly
• Enjoy

Creamy Brussels Sprouts

1.5 pounds brussels sprouts
2 tablespoons of olive oil
1 egg
3/4 cup heavy cream
1/2 teaspoon crushed red pepper
1 sprig rosemary
1 tsp garlic powder
1 tsp onion powder
1 cup sharp cheddar
1/2 cup fontina
crumbled bacon

• Half brussel sprouts and toss with olive oil, salt, and pepper (to taste) and oven roast for 20 minutes at 350 for 20 min
• In a small bowl, mix egg, cream, red pepper, rosemary, garlic, and onion. Whisk together.
• Add cheeses and half the bacon to the bowl and stir to mix
• Add sauce mix to sprouts and stir to mix
• Add rest of bacon to the top
• Bake at 350 for 25 minutes