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Post by :Andyf
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :2564
Click below to download : Breakfastandbrunches - Casserole - Chili Egg Puff (Format : PDF)
Breakfastandbrunches - Casserole - Chili Egg Puff
10 eggs1 lb. Monterey Jack cheese, shredded
1/2 cup flour
4 oz. jar diced jalapeno peppers
1 tsp. baking powder
1 pint creamed cottage cheese
1 tsp. salt
Preheat oven to 350 degrees F.
Beat eggs until light and fluffy. Add rest of ingredients and blend well. Pour into greased 9 X 13 baking dish. Bake at 350 degrees until brown and center is firm -- about 35 minutes.
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4 cups cubed (about 1-inch pieces) cinnamon rolls 2 tablespoons butter or margarine 2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice 2 tablespoons brown sugar 1-1/2 teaspoons cinnamon, divided 1/2 teaspoon nutmeg, divided 1/3 cup golden raisins 6 eggs 2 cups milk 1/4 teaspoon salt 1/2 cup pecan halves 2 teaspoons powdered sugar Warm maple syrup Spread cinnamon roll cubes on a baking sheet and toast in a preheated 300-degree oven 30 minutes. Remove from oven and cool. In heavy skillet, heat butter over medium heat until hot. Add apples, brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon
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1 (2 pound) package frozen hash brown potatoes, thawed 1 (8 ounce) package sliced ham, chopped 2 (10.75 ounce) cans cream of potato soup 1 (16 ounce) container sour cream 2 cups shredded sharp Cheddar cheese 1 1/2 cups grated Parmesan cheese Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine potatoes, ham, potato soup, sour cream and cheddar cheese. Sprinkle with Parmesan cheese. Put in a greased 9 x 13-inch casserole.Bake in preheated oven until sauce is browned and top is browned, about 60 minutes. Serve
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