Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.

Easy and Best Southern Buttermilk Biscuits

Ingredients:
1 stick unsalted butter, very cold
2 1/4 cups self-rising flour, plus more for kneading and work surface
1 1/4 cups buttermilk

Preparation:
1) Slice the butter into 1/4" thick slices.

2) Put the 2 1/4 cups of flour into a large bowl and toss in the butter slices. Using a pastry blender, cut the butter into the flour until the mixture is crumbly and resembles small peas.

3) Cover dough and refrigerate for 10 minutes.

4) Preheat oven to 450 degrees.

5) Line a baking sheet with parchment paper.

6) Remove dough from fridge, and add buttermilk, stirring gently with a fork just until the flour is moistened. The dough will be very sticky.

7) Turn the dough out onto a floured surface and gently knead it three or four times, adding flour as needed.

8) Press or pat the dough into a 3/4" thick rectangle (about 9" x 5"), then sprinkle it with a little more flour.

9) Fold the dough over onto itself in three sections.

10) Again press dough into a 3/4" thick rectangle and fold over itself into three sections. Repeat the press and fold two more times (4 total).

11) Press or pat the dough to 3/4" thickness, then cut with a 2" cutter. 

12) Place biscuits, sides touching, onto the prepared baking sheet.

13) Bake biscuits for 13 to 15 minutes, or until lightly browned. Do not overbake, or biscuits will dry out.

14) Optional: brush tops of biscuits with melted butter.

Makes approximately 12 biscuits.

Homemade Buttermilk Biscuits

Ingredients: 

2 1/2 cups all-purpose flour

2 Tblsp. aluminum-free baking powder

1 tsp salt

1/2 cup unsalted butter, cubed and very cold

1 cup + 2 Tblsp. cold buttermilk, divided

2 tsp honey

Preparation:

1. Preheat oven to 425 degrees.

2. Place flour, baking powder and salt in a large bowl or food processor. Whisk or pulse until combined. 

3. Add cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Continue until coarse crumbs form.

4. Put mixture in a large bowl, and make a well in the center of the mixture.

5. Pour 1 cup of the buttermilk into the well, and drizzle the honey on top.

6. Fold everything together with a large spoon until it begins to come together. Do not overwork the dough, which should be shaggy and crumbly with some wet spots.

7. Turn out the dough onto a floured work surface, and gently bring it together with floured hands. The dough will be sticky as you bring it together; have extra flour nearby, and use it often to flour hands and work surface.

8. Using floured hands or a rolling pin, flatten into a 3/4" thick rectangle, as best as possible. 

9. Fold one side into the center, then the other side.

10. Turn the dough horizontally.

11. Gently flatten into a 3/4" thick rectangle again, and repeat the folding.

12. Turn the dough horizontally one more time, and gently flatten again.

13. Repeat folding one more time (3 times total).

14. Flatten into a final 3/4" rectangle -- do not get the rectangle too thin, or your biscuits will be too thin!

15. Cut into circles with a biscuit cutter. Do not twist the biscuit cutter when pressing down, as that will seal off the edges of the biscuit and keep it from fully rising.

16. Re-roll scraps and cut until all dough is used. Recipe should yield 8-10 biscuits.

17. Arrange biscuits in a 10" cast iron skillet, with sides touching.

18. Brush the tops of the biscuits with the remaining buttermilk.

19. Bake for 15-20 minutes until tops are golden brown.

20. Remove from oven, and top with melted butter, if desired.

Coffee Cake Banana Bread

Ingredients:

Bread:

3-4 medium or large bananas

2 Tblsp. brown sugar

1 1/2 tsp vanilla extract

3/4 tsp cinnamon

1/2 cup butter, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

2 Tblsp. sour cream

Topping:

1 tsp cinnamon

1 cup flour

1 cup brown sugar

6 Tblsp. butter, cold

Preparation:

1. Preheat oven to 350 degrees.

2. Grease 2 4x8 loaf pans.

3. In a small bowl, mash bananas, brown sugar, vanilla and cinnamon.

4. In a separate bowl, cream together butter and sugar until light and fluffy.

5. Add eggs, and beat until mixed.

6. Add flout, baking soda and salt to sugar and butter mixture. Stir until just combined.

7. Add sour cream and stir.

8. Stir in banana mixture, and mix until just combined. Pour into two pans.

9. Combine cinnamon, flour and brown sugar for topping.

10. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs.

11. Sprinkle coating evenly over the batter in both pans.

12. Bake for 35-40 minutes.

Chakchouka (eggs and vegetables)

Ingredients:

• 3 Tblsp. olive oil 

• 1 ⅓ cups chopped onion 

• 1 cup thinly sliced bell peppers, any color 

• 2 cloves garlic, minced, or to taste 

• 2 ½ cups chopped tomatoes 

• 1 tsp ground cumin 

• 1 tsp paprika 

• 1 tsp salt 

• Chili pepper, fresh or flakes, to taste (can also use hot sauce)

• 4 eggs

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Preparation:

• 1. Heat the olive oil in a skillet over medium heat. 

  2. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.

  3. Combine the tomatoes, cumin, paprika, salt, and chiles or hot sauce in a bowl and mix briefly. 

  4. Add the tomato mixture to the skillet, and stir to combine.

  5. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes.

  6. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. 

  7. Cover the skillet, and let the eggs cook until they're firm but not dry, about 5 minutes.

  
  

Sourdough Cinnamon Rolls

Ingredients:

DOUGH

1/2 cup whole milk, room temperature

1 3/4 cup all-purpose flour

1 Tblsp. vanilla extract

2 Tblsp. butter, room temperature

2 Tblsp. white sugar

1 cup sourdough starter, preferably fed

Pinch salt

FILLING

6 Tblsp. butter, melted 

1/2 cup brown sugar

1/2 cup white sugar

2 tsp cinnamon

WHIPPED CREAM CHEESE FROSTING

3 ounces cream cheese, softened

1/4 cup butter, softened

1 1/2 cup powdered sugar

1 tsp vanilla extract

Pinch salt

Preparation: 

1. Add all the dough ingredients to stand mixer fitted with dough hook

2. Knead ingredients for about five minutes. The dough should be moist and sticky, not dry and in a ball. If it is too sticky, you can add up to 1/4 cup more flour so that you can easily move it to the bowl.

2. Grease a medium-sized bowl.

3. After all the ingredients are incorporated and the dough is smooth, place into greased bowl. 

4. Cover dough with a towel and place in a warm spot for about three hours, or in a warming drawer set to bread proof for two hours. NOTE: Dough can sit for up to five hours. After that, it's best to refrigerate it and then let it get back to room temp before continuing.

5. In a small bowl, combine sugars and cinnamon and mix thoroughly.

6. Once dough has risen, pour it onto a flour-dusted counter and press it flat. Dough should be very soft but not sticky.

7. Press dough into a rectangle or gently roll it out with a rolling pin until dough is slightly less than 1/2" thick.

8. Pour half of the melted butter over the entire surface of the dough and spread it evenly.

9. Spread sugar mixture over dough, making sure it covers the entire surface, then pour remaining melted butter evenly over sugar mixture. Gently press sugar mixture into dough very lightly.

10. Gently roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.

11. Using a very sharp knife, cut the dough evenly into 6 or 9 pieces (depending on the thickness of dough). Place in a greased 8x8-inch baking pan or round deep-dish pie pan.

12. Cover the rolls with greased plastic wrap and place them in a warm dry space to rise for about two hours. Depending on how active the sourdough is, if it's not too active, the rolls can also be left overnight to rise.

13. Preheat oven to 350°F.

14. Bake rolls for about 25 minutes, or until lightly golden brown.

15. Put cream cheese, butter, confectioners sugar, vanilla, and salt in a stand mixer fitted with the paddle attachment.

16. Mix on low to just combine. Once ingredients are all incorporated, turn mixer on high and leave it for 4-5 minutes. Frosting should be light and fluffy.

17. When rolls have about 5 minutes left to back, spread frosting on them and place them back in the oven. Alternately, rolls can be cooked fully, then inverted to another serving platter and iced.

Makes 6-9 rolls.

Quick and Easy Do-Nuts

Ingredients:
1 can refrigerated biscuits or cinnamon rolls
3 cup vegetable oil
1 cup granulated sugar
1/4 cup powdered sugar

Preparation:
1. Heat vegetable oil in deep saucepan to medium heat for frying.

2. While oil is heating, cut biscuits/cinnamon rolls into do-nut shapes by cutting a circle out of the middle. Alternately, cut them into bite-sized pieces.

3. Mix the sugars together in a small but deep bowl.

4. When the oil is hot, gently and slowly (so the oil doesn't overflow) drop several of the dough pieces into the oil.

5. Fry do-nuts on each side for 1-2 minutes, then flip.

6. When lightly browned and fluffy, take do-nuts out and toss in sugar mixture. Set aside to cool.

7. Continue with remaining dough.

NOTE: If using cinnamon roll dough, can use the including icing instead of the sugar.

Thin Crust Pizza Dough

Ingredients:
3/4 cup lukewarm water
1 tsp active dry yeast
1 tsp sugar
2 cups all-purpose flour
1 tsp salt
olive oil or melter butter, to brush on the crust

Preparation:
1. Place a baking sheet in the oven, and heat to 500°F while you make the dough.

2. Pour the water into a bowl and stir in the sugar. Sprinkle the yeast over the water, stirring only slightly, and let stand until the yeast is dissolved and foamy, about 5 minutes.

3. Mix in the flour and salt with the yeast using a wooden spoon until floury, shaggy dough forms.

4. Turn the dough out on a work surface and knead until it forms a smooth, slightly tacky ball that springs back when you poke it, about 5 to 8 minutes. If the dough sticks to your hands, add a tablespoon of flour at a time until it's easier to work with; but avoid adding too much flour, if possible.

5. Cover the dough lightly and set aside for about ten minutes.

6. Divide the dough into two parts. Roll each part into a thin layer of crust, 1/4" thick or less. If the dough starts to shrink back, let it rest for five minutes, and then try rolling again.

7. Remove the preheated baking sheet from the oven, and place it upside down. Transfer the dough directly onto the upside down baking sheet, then brush with the oil or melted butter. Spread on pizza sauce and add toppings and cheese. Keep toppings light, as crust is thin.

8. Bake until crust is golden brown and cheese is melted and browned in spots, about five to eight minutes.

NOTE: Dough can be allowed to rise or be refrigerated to give it more flavor and a crackling crust. Dough will expand in the refrigerator, so be sure to place it in a much larger container for storing.

Banana Bread

Ingredients:
⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil
½ cup honey or maple syrup
2 eggs
1 cup mashed bananas (about 2½ medium or 2 large bananas)
¼ cup milk of choice or water
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon, plus more to swirl on top
1¾ cups white whole wheat flour or regular flour
Optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit,etc.

Topping:
Coconut sugar
Melted butter
Cinnamon

Preparation:
1. Preheat oven to 325 degrees Fahrenheit and grease a 9×5-inch loaf pan.

2. In a large bowl, beat the oil and honey together together with a whisk.

3. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)

4. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend.

5. Stir in the flour, just until combined. Some lumps are ok! If you're adding any additional mix-ins, gently fold them in now.

6. Pour the batter into the greased loaf pan.

7. Mix together topping ingredients and dot on top of batter.

8. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

Banana Blueberry Muffins

Ingredients:
3 large ripe bananas
1/2 cup coconut sugar
1 egg, slightly beaten
1/3 cup melted butter
1 cup blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups flour

Preparation:
1. Mash bananas in a large mixing bowl.

2. Add sugar and egg.

3. Add butter and blueberries.

4. Combine dry ingredients and gently stir into banana mixture.

5. Pour into 12 well-greased muffin cups.

6. Bake at 375 degrees for 20 minutes.

Blueberry Muffins (kid favorite)

Ingredients:
1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping:
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preparation
1. Preheat oven to 400 degrees.

2. Combine flour (1 3/4 C) with baking powder, salt, sugar and citrus peel in a large bowl. Make a well in the center of the mixture.

3. In a smaller bowl, whisk together the egg, buttermilk and oil.

4. Add wet ingredients to the dry ingredients, stirring just until moistened.

5. In a small bowl, combine the remaining flour (1 Tblsp.) and sugar (1 Tblsp.). Toss the blueberries in this mixture until they are well-coated.

6. Gently fold the blueberry mixture into the batter.

7. Spoon the batter into lined muffin tins, filling 2/3 full.

8. Make the streusel topping by combining the 1/4 c. sugar, 2 1/2 Tbsp. flour and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.

9. Sprinkle topping over the batter.

10. Bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

11. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Cinnamon Roll Pancakes

Ingredients:
Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

Cinnamon Filling:
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

Cream Cheese Glaze:
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
1. To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

2. To make the Pancakes:
a. Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

b. Heat your griddle to exactly 325 degrees. You don't want these too cook too quickly, and you won't want your cinnamon to burn.

c. Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

3. To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make it a glaze consistency.

4. Place pancake on plate, then cover with cream cheese glaze.

Chocolate Crescent Mufflers

Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2cup hazelnut spread with cocoa (from 13-oz jar)
1/2cup toffee bits
1/2cup chopped pecans
Additional hazelnut spread with cocoa, if desired

Preparation:
1. Heat oven to 375°F. Separate dough into 8 triangles; press each slightly to enlarge.
2. Spread 1 tablespoon hazelnut spread evenly over each triangle. Sprinkle each with 1 tablespoon toffee bits and 1 tablespoon pecans; press in lightly.
3. Roll up, starting with shortest side of triangle and rolling to opposite point.
4. Place point side down on ungreased cookie sheet; curve into crescent shape.
5. Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet; cool 5 minutes. If desired, decorate top of each roll with additional hazelnut spread.

Crescent Layer Bars

Ingredients:
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1cup white vanilla baking chips
1cup semisweet chocolate chips
1cup slivered almonds
1cup cashew halves and pieces
1can (14 oz) sweetened condensed milk (not evaporated)

Preparation:
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease or spray 13x9-inch pan. Unroll dough into 2 long rectangles. Place in pan; press over bottom and 1/2 inch up sides to form crust.
2. Bake 5 minutes. Sprinkle chips and nuts evenly over crust. Pour sweetened condensed milk evenly over top.
3. Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour. Refrigerate 30 minutes or until chocolate is set. For bars, cut into 6 rows by 6 rows.

Chocolate Cream Cheese Crescents

Ingredients:
Rolls:
1/4cup powdered sugar
4oz (half of 8-oz package) cream cheese, softened
1 1/2teaspoons coffee-flavored liqueur or cooled strong coffee
1/2teaspoon vanilla
1/4cup finely chopped macadamia nuts
1can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Glaze:
1/4cup semisweet chocolate chips
1/2teaspoon shortening or vegetable oil

Preparation:
1. Heat oven to 350°F. Lightly grease cookie sheet.
2. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
3. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
4. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
5. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls.
6. Serve warm or cool. Store in refrigerator.

Sweet Potato Oatmeal Breakfast Casserole

Ingredients (4 servings):
1/2 cup regular oats
2 cups milk
1 small sweet potato, peeled, chopped (made 2 cups raw or 1.5 cups cooked)
1 ripe large banana
1 tbsp chia seeds (if you omit, you may have to reduce the milk)
1-2 tsp pure vanilla extract
1 tsp ground cinnamon
1/8th tsp nutmeg
1/4 tsp kosher salt, or to taste
2 tbsp pure maple syrup

Crunchy Pecan Topping:
1/3 cup chopped pecans
2 tbsp butter
2 tbsp flour
1/4 cup brown sugar

Preparation:
1. Preheat oven to 350F. Bring several cups of water to a boil in a medium sized pot. Add in the peeled and chopped sweet potato. Cook over medium heat, for about 5 minutes, until fork tender. Drain and set aside.
2. Give the pot a quick rinse and then add in the oats, milk, and chia seeds. Whisk well and bring to a boil. Reduce heat to low-medium and cook for about 5-7 minutes, stirring frequently.
3. With a potato masher, mash in the cooked sweet potato and the banana into the pot. Leave some chunks for texture. Stir in the cinnamon, maple syrup, nutmeg, and salt to taste. Adjust seasonings if necessary. Cook on low for another few minutes.
4. Make the crunchy pecan topping by mixing together the pecans, flour, butter, and brown sugar with a fork until very clumpy. Pour the oatmeal into a baker dish and spread out evenly. Sprinkle on the pecan topping.
5. Transfer the oats to a casserole dish and bake, uncovered, for 20 minutes, at 350F. After 20 minutes, set oven to BROIL and broil on low for a couple minutes, watching very closely so you do not burn the topping. Remove from oven and serve. makes 3-4 servings.

Note: You can reheat the oatmeal by mixing in a bit of milk and heating in the microwave. However, it is also very good COLD, straight from the fridge with a splash of milk too!

Breakfast Casserole 7

Ingredients (serves 4):
3-4 slices of white bread, with crusts removed
2-3 oz. shredded Monterrey Jack cheese
2-3 oz. shredded sharp cheddar cheese
4 eggs, beaten
1 1/4 cup skim milk
1.5 –2 oz of Crumbled Bacon Pieces

Preparation:
1. Spray a 9 by 9 baking dish with nonstick spray.
2. Cover the bottom of the dish with the bread slices.
3. Spread the cheeses evenly over the bread.
4. Mix the eggs and the milk well. Pour slowly and evenly over the bread and cheese. 5. Sprinkle the bacon pieces evenly over the top.
6. Refrigerate overnight.
7. In the morning, bake at 35- degrees for 45-60 minutes, or until cooked through and “fluffy.” (The top will rise.)

Breakfast Casserole 6

Ingredients:
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups (8 ounces) shredded sharp Cheddar cheese
1 3/4 cups milk
1 cup all-purpose baking mix
1/4 teaspoon salt
1/4 teaspoon pepper
Toppings: picante sauce or green hot sauce, sour cream
Garnish: fresh parsley sprigs

Preparation:
1. Cook sausage and onion in a large skillet over medium-high heat 5 minutes or until meat crumbles.
2. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned.
3. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.
4. Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well.
5. Cover and chill 8 hours.
6. Bake, covered with nonstick foil, at 350° for 45 minutes.
7. Uncover and bake 10 to 15 more minutes or until a wooden pick inserted in the center comes out clean.
8. Remove from oven, and let stand 5 minutes.
9. Serve with desired toppings. Garnish, if desired.

Breakfast Casserole 5

Ingredients (for 6 servings):
4 cups frozen shredded hash brown potatoes
1/2 cup finely chopped onion
8 ounces bacon or turkey bacon, cooked and crumbled
1 cup (4 oz.) shredded cheddar cheese
1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
1 large egg, lightly beaten or 1/4 cup egg substitute
1 1/2 teaspoons seasoned salt

Preparation:
1. Preheat oven to 350° F. Grease 8-inch-square baking dish.
2. Layer 1/2 potatoes, 1/2 onion, 1/2 bacon and 1/2 cheese in prepared baking dish; repeat layers.
3. Combine evaporated milk, egg and seasoned salt in small bowl.
4. Pour evenly over potato mixture; cover.
5. Bake for 55 to 60 minutes.
6. Uncover; bake for an additional 5 minutes.
7. Let stand for 10 to 15 minutes before serving.

Breakfast Casserole 4

Ingredients:
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Preparation:
1. In a large skillet, cook bacon and onion until bacon is crisp; drain.
2. In a large bowl, combine the remaining ingredients; stir in bacon mixture.
3. Transfer to a greased 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.
5. Let stand for 10 minutes before cutting.