Christmas Breakfast Bake Recipe!

Happy Sunday! Today, a recipe!

I’m putting the recipe at the top and my life story at the bottom. 😛 The only thing I want to point out is that while I’m listing the full recipe, the pictures accompanying are from a half-batch. So if you make it, yours will be twice as big as mine.

Ingredients:

  • 9 eggs
  • 1 cup milk
  • 9 oz bread, cubed
  • 1/2 tsp salt
  • Dash of yellow mustard
  • 2 cups shredded cheddar
  • 1 lb breakfast meat, crumbled/cubed/etc
    • Can be bacon, sausage, ham, whatever you want.
    • Can also use mushrooms instead for veggie option

Instructions:

  • Mix everything into a bowl until it’s nice and homogenous
  • Put into a sprayed pan (the half batch fits into a 9×9 so adjust accordingly)
  • Place into a 350F pre-heated oven for 30 to 40 min (the half batch took 30, so the full will likely take closer to 40)

When you first pour it into the pan, it should be about as thick as the mixture on the left. It’s done when it looks like the picture on the right! It should be cooked and fluffy, with a tinge of browning on the top.

The Life Story

See I told you I’d put it at the bottom.

I’ve had this meal for breakfast on Christmas and Easter every year since I could eat solid food as a baby. We always have it at my grandmother’s. This past Easter, since we were all at home, I made it myself for the first time. That’s what the pictures are from. I made the half batch because I was just cooking for two. At my grandmother’s there’s usually five or six pans of the stuff with different meats in them.

This year for Christmas, we’re again staying home, just like Easter, so I’m gonna make my own again. Hopefully next year I can have this with everyone else. If you decide to try it out, let me know what you think.

Happy Blogmas!

Slow cooker hot chocolate recipe

Blogmas 2019

Happy Thursday! A recipe today!

This recipe I’ve made like three times, and plan on doing so again next Friday for work.

I originally found a version of this on Crystal @MrsHappyHomemaker’s page, and I’ve since tweaked it a bit to suit my needs. But definitely check out the original recipe as my version, while not altered by a lot, definitely comes out differently. Full credit to her!

My version of this recipe (I’ll have scratch-outs where I altered it)

Ingredients

  • 1 1/2 c heavy cream
  • 14 oz sweetened, condensed milk
  • 6 cups milk whole milk
  • 1 tsp vanilla
  • 2 cups 2 1/4 cups milk or semi-sweet dark chocolate chips

Instructions

  • Put stuff in the crock pot and stir
  • Cook on low for two hours, stirring occasionally

I gotta warn you though man – this stuff is thick. That’s how I like it though. So if you don’t like it super thick and creamy, you might wanna stick with a thinner milk type. When you stir, it’ll basically just looks like milk until near the end of the two hours when the chocolate has melted thoroughly, so dun fret and be all ‘I CAN’T JUST SERVE HOT MILK’. It won’t be hot milk, I promise.


And that’s it! If you try it, lemme know how you like it!

Blogmas 12/8 – Holiday Recipes: East Butler Chicken

A recipe today! I figured I’d float away from book for a little during this blogmas

This recipe brought to you by the lovely ladies at the East Butler Fire Hall. That’s where my mother got the recipe, and it’s what she’s given to me.

East Butler Chicken is the easy go-to recipe when you need to cook a lot of meat for a lot of people and you want it to taste good but not need a lot of prep.ebchicken

So you’ll notice it looks like it’s swimming in butter. That’s because it’s swimming in butter.

I didn’t say this was a healthy recipe. Just a good one. The ingredients below don’t really have measurements – all of this is eyeballed and all of it always has been.

Ingredients:

Boneless chicken breasts and/or thighs. I prefer the white meat myself, but whatever floats your boat

Margarine/Butter. A lot. You can vary how much you want to use, but the more you use, the more tender the chicken will be.

Italian breadcrumbs. Again, a lot.

Seasoned salt. Some.

1 egg (may need more depending on how much chicken you’re making. You’ll see what I mean)

2 tsp water

Directions:

Preheat your oven to 350F (not sure what that is in C). Get to bowls – crack the egg into one of them, pour the breadcrumbs into the other. Add the water to the egg and mix it up.

Get a baking pan and spray it with non-stick stuff.

Dip each chicken piece into the egg wash, then into the bread crumbs. Thoroughly coat the chicken.

Place the chicken into the pan. Repeat until you’re out of chicken.

Sprinkle seasoned salt over the top of the chicken to taste. You don’t need a whole super lot.

If you have extra breadcrumbs, sprinkle that too. It’ll soak up the butter.

Take a pat of butter and put it on a piece of chicken. Repeat for all the chickens. There will be a lot of butter. If you’re health conscious, maybe use half a pat? Better yet, you may want to avoid this recipe all together. This is a holiday recipe for a reason, hawhaw.

Place the pan in the oven. Depending on how large/small you cut your chicken, starting checking it around 30 min – when the chicken has no pink, take it out and put it in your face.

ebchicken2

More bread crumbs = better

More butter = better

Just a friendly word of advice. 😛

Also, you’ll likely need to plan for a nap after your meal.


Happy eating! :”D

Holiday Recipes: Nacho Dip – Blogmas 12/17

A recipe today! This is a semi-spicy appetizer or side-dish that can be served with basically any kind of holiday food selection. It’s really easy to make so if you’re going to a part and need to bring something, this would be an option. 😀 Unfortunately I don’t have a picture, but that might be kind of good. This food smells and tastes much better than it looks, lemme tell ya.

The ingredients:

1 lb ground beef or ground turkey (the leaner, the better)

1 packet taco seasoning

1 can chilis and tomatoes

1 lb Velveeta

Generics of any of these are totally fine

Directions:

In a skillet, brown the beef until cooked through. Drain the chilis and tomatoes and add them along with the taco seasoning. Stir. Cut the velveeta into cubes and add it as well. Let simmer and stir occasionally until everything is melted down. This recipe will look like death but it will taste so good, I promise you! Serve over tortilla chips.


And that’s it for today. See you all again tomorrow. 😀

 

Holiday Recipes: Broccoli Bake – Blogmas 12/13

No video this time. That was a hassle I am not willing to repeat. So pbtbt.

This recipe I got from my mother and it’s one I’ve associated with Christmas and Thanksgiving and Easter for as long as I can remember. It’s delicious. 😀

This is what the end result looks like:

broccoli

The recipe goes as follows:

  • 20 oz chopped broccoli or mini-florets. (Avoid ‘cut’ broccoli packages. Too much stem, not enough floret in them)
  • 8 oz sharp cheddar cheese
  • 1 can cream of mushroom soup
  • 1 tbsp minced onion
  • 2 eggs
  • 1/2 cup mayo

Preheat the oven to 325 degrees F. Add the broccoli, mayo, eggs, soup and onion into a bowl along with 6oz of the cheese (save the other 2 oz). Mix. Get a casserole dish of some kind and spray it because this stuff sticks like nobody’s business. Add all the mixture into the dish and smooth out. Use the remaining cheese to sprinkle on top.

Cook for 30-40 minutes or until the cheese on the top is nice and brown. Put it in your face. Take a nap.


And that’s it! This one is much simpler than the last recipe and takes much less time to make. Highly recommend trying it if you love broccoli (aaaand I highly recommend it if you don’t like broccoli. I hated broccoli when I was a kid until my mom made me try this).

Until next time, happy reading. :”D