Cinnamon Roll French Toast Casserole

I saw this recipe in my news feed last week posted by Cupcakes and Crinoline and I knew right away that I was going to bake it for Easter brunch!  It was the right choice and we all loved it.  It has made it’s way onto my permanent brunch list of recipes.

The cinnamon rolls that the recipe calls for were a bit hard to locate but I finally found them ~ they are different than the usual Pillsbury  cinnamon rolls we throw in a pan and bake.  These  are rolled up like homemade cinnamon rolls.

To get this delicious recipe, click on this link ~ Cinnamon Roll French Toast Casserole.

Hawaiian Ham Sandwiches

Day 4 of recipes from by Gooseberry Patch.  For a chance to win a FREE copy of this cookbook, post in the comment section ON THIS POST!

I always call these sandwiches “heart attack ham sandwiches” because of the butter and cheese but they are just so darn good that I make them every 6 months or so.  I have a couple of similar recipes posted here.  This one is just a bit different so I decided to try them.

They are super easy to make and would be PERFECT for a party or buffet.  I have made them for parties and they are always the first things to go and the one thing that everyone raves over.  I made half of this particular recipe.

Hawaiian Ham Sandwiches
Submitted by Tina Vawter, Sheridan, IN

VIEW PRINTABLE RECIPE HERE!

24 Hawaiian sweet rolls
1 lb deli ham, sliced thin
2 (6 oz) pkg shredded Swiss cheese ~ I used Swiss slices
1 tsp poppy seeds
1/2 cup butter
1 1/2 tbsp Dijon mustard
2 tbsps minced dried onion
1 1/2 tsps Worcestershire sauce

Cut rolls in half, keeping each half in one piece if possible.

Lightly grease a 13×9 pan ~ I line mine with aluminum foil ~ and place the bottom in the pan.

Layer the ham, then cheese, then sprinkle poppy seeds over the top of the cheese. Place roll tops on top of the sandwiches.

In a bowl, melt butter in the microwave. Add the the Dijon, dried onion, and Worcestershire, making sure to mix well.

Pour over the top of the rolls and then cover with foil.

Bake at 350º for 15 to 20 minutes.

Cut rolls apart.

Makes 24 sandwiches.

Happy Cooking!

My Favorite Breakfast Casserole

Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Hamwiches

These little sandwiches are not nearly as heart attack worthy as my Hot Ham and Swiss Party Rolls but taste just as good.   These are easy to make and are good as appetizers or at a brunch or lunch.

Use your favorite mustard ~ I used Gulden’s. I didn’t have any poppy seeds so I just left them out and didn’t miss them. I also used King’s Hawaiian dinner rolls and loved the bit of sweetness from the rolls but any dinner rolls would work.

This recipe came from Capture the Coast, the fourth book in the Culinary Collection series by the Junior League of Tampa.

I made a few other recipes that I have already posted here ~ Mini Cinnamon Rolls, Paula Deen’s Sausage Spirals, Winter Fruit Salad, and one more recipe that I have to post.

Hamwiches

3 tbsps butter, melted
2 tsps mustard
2 tsps poppy seeds
1/3 cup chopped onion
dash of Worcestershire sauce
1 (16 oz) pkg of dinner rolls
1/3 lb shaved deli ham
Swiss cheese slices

Preheat oven to 350º.

Mix the butter, mustard, poppy seeds, onion, and Worcestershire sauce in a small bowl and set aside. Place a sheet of foil on a cookie sheet.

Remove the rolls from the package in one piece and carefully cut them in half horizontally so you end up with one top and one bottom. Place the bottom on the foil and spread the butter mixture evenly over the bottom. Layer the ham and cheese over the butter mixture. Replace the top.

Bake for 20-25 minutes or until the cheese has melted. Take out of the oven and carefully cut the rolls apart with a sharp knife.

Make as many servings as there are rolls. This is easily doubled.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Brunch Mushroom Frittata

I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Cheese Grits

Make sure you check out out the Recipe Index up in the top bar ~ it makes it much easier to find what you are looking for.  If I have missed anything, let me know!

Awhile back we went to brunch at Hanover Tavern where our soon to be son-in-law is the assistant director.  Mr. Meat Eater went crazy for the cheese grits.  Not being from the south, I have never been a fan of grits but after he asked me a million times, I finally found a recipe and made them.  He LOVED them.  I used the wrong kind of grits ~ old-fashioned instead of quick and I have no idea if that made any difference at all.

I would suggest that you eat them the same day they are made ~ DH said the texture was like cake when I reheated them the next day.

Cheese Grits

4 cups milk
1/4 cup butter
1 cup uncooked quick grits
1 egg, lightly beaten
2 cups shredded sharp cheddar cheese
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese

Preheat oven to 350º.

Bring milk just to a boil in a large pan over medium-high heat and gradually whisk in the butter and grits. Reduce the heat and simmer, whisking constantly, 5-7 minutes until the grits are done. Remove the pan from heat.

Stir in the egg and the next 3 ingredients.

Pour into a lightly greased 11×7 baking pan. Sprinkle the Parmesan over the top.

Bake, covered, for 35-40 minutes or until set.

Serve immediately.

Makes 6-8 servings

Happy Cooking!

Here Comes Peter Cottontail…Ham!

We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!

Here a few that I’ve made and loved.

The Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

Glazed Ham

Bourbon Ham

Glazed Spiral Ham

I don’t know what recipe I’m going to be using but I think I’ll be trying a new one!  What about you?

Happy Cooking!