Spring Blossoms

Friday, September 11, 2009

BRUNCH CASSEROLE


1-1/2 pounds Ground beef
1 each Onion;large, finely chopped
2 tablespoons Olive oil or butter
2 each Garlic;cloves, minced
1 can Mushrooms;sliced;drained, 4oz
2 teaspoons Salt
1/2 teaspoon Nutmeg
1/2 teaspoon Oregano, leaf
1/2 package Spinach;chopped, frozen*
3 tablespoons Flour
6 each Eggs, beaten
1/4 cup Milk, scalded
1/2 cup Cheddar cheese;sharp, grated

*thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings (About 2-1/2 quarts)

Wednesday, September 9, 2009

Cracked Pepper Crackers


1 Tablespoon Crushed peppercorns
1 Tablespoon Salt
1/4 Cup Vegetable oil
2 Tablespoon Horseradish
2 Teaspoon Tabasco sauce
2 Cup Tomato juice
7 Cup Bread flour

Mix the peppercorns and salt in large bowl, then add the rest of the ingredients except for the flour. Mix until they are thoroughly distributed. Work in the flour 1 cup at a time (If you are mixing by hand, you may not be able to work in all the flour.). Wrap the dough in plastic and chill for at least 60 minutes. Preheat oven to 350'F, roll the dough as thin as it will go, place on parchment-lined baking sheets, and cut into squares. Bake approximately 8-10 minutes. The tomato color will yellow a bit and the crackers will be quite crisp when they are done.

Monday, September 7, 2009


Almond Coconut Bars / Taste Of Home
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1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed
milk
1 pkg (7 ounces) flaked coconut
2 cups (12 ounces) semisweet chocolate
chips
1/2 cup peanut butter
24 blanched almonds

In a small bowl, combine the graham cracker crumbs and butter. Press into an ungreased 13 x 9 inch baking dish. Combine the milk and the coconut. Carefully spread over the crust. Bake at 350 F for 18 to 20 minutes or until lightly browned. In a microwave-safe bowl, combine the chocolate chips and the peanut butter. Microwave on high for 1 minute, then stir. Microwave for 30-60 seconds longer or until the chips are melted. Stir until smooth. Spread over the warm bars. Garnish with the almonds. Refrigerate for 1 hour before cutting the bars. Makes 2 dozen

Recipe Source: Taste Of Home - Dolores Skrout

Oreo brownies / Nashville Budget Meals Examiner Elizabeth Jones
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1 cup butter
2 1/4 cup white sugar
1 1/4 cups Hershey cocoa
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon good vanilla extract
4 large eggs
1 1/2 Cups all purpose flour
15 double stuff Oreo cookies (crushed)
2 cups milk chocolate chips

Preheat oven to 350 degrees Lightly grease pan

In sauce pan melt butter, add sugar, stir almost constantly, add cocoa and allow to combine about 1 minute (do not boil). Add salt, baking powder, and vanilla. Combine thoroughly. Transfer to mixing bowl and add eggs one at a time mixing well. Add flour, do not over mix. Fold in crushed Oreo cookies. Turn out into a 9x13 inch pan, greased or sprayed with Pam. Bake 25 to 28 minutes. Do not over bake. Brownies will be done when cake tester inserted into the center comes out dry. Immediately after taking out of oven spread milk chocolate chips over top and allow to melt. When chocolate chips are melted spread with a knife over brownies to create a frosting.
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