Easy Overnight Breakfast Casserole

 

This simple & tasty casserole can be 
put in the oven after it is assembled or
refrigerated and baked in the morning.

Ingredients:

2 small russet potatoes

1/2 a medium onion

1/2 large red bell pepper

3/4 cup cooked chopped ham, sausage or bacon

avocado olive oil cooking spray 

4 eggs

1/4 cup milk

1 1/2 teaspoons Frank's Red Hot Sauce (or other favorite sauce)

salt and pepper to taste  

1 1/2 tablespoons olive oil

1 1/4 cup grated cheddar cheese

Optional Garnishes:

sour cream

chopped chives

Method:

Peel the potatoes and chop into 1/2 inch chunks. Set aside. Dice the onion and set aside. Remove the stem, seeds and any excess membrane for the pepper and dice. Set aside.

Preheat oven to 350*. (Skip this step if  you plan to refrigerate the casserole overnight.) Use the cooking oil spray to lightly grease a 9 inch square pan and set aside.

In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes to the skillet. Cook and stir occasionally for 8 to 10 minutes or until the potatoes are tender and can be pierced with a fork.

Add the chopped onions, pepper and meat to the skillet. Heat and stir for 3 to 4 minutes. Remove from the heat and stir in 1/2 cup of the cheese just until mixed in. Spread evenly in the prepared pan.

Pour the egg mixture over all and sprinkle the remaing 3/4 cup of cheese evenly over the top.

Overnight Instructions:

Cool the mixture in the pan campletely, cover with plastic wrap and refrigerate overnight. In the morning,  preheat the oven to 350*. Remove from the refrigerator and let it sit at room temperature for 20 minutes. Bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Same Day baking instructions:

Preheat oven to 350*. After assembling the casserole, bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Cut into 6 portions. If desired, garnish with a small spoon of sour cream and chopped chives. Makes 6 servings.

Note: This simple & delicious casserole is great for breakfast lunch or dinner. Serve with toast, muffins or a salad. 

Special Guinness Brownies (A Saint Patrick's Day Treat) 🍀

 

The Guinness in these brownies elevates
them to gourmet status! They are great
for Saint Patrick's Day and any day. 🍀

Brownie Ingredients:

12 ounces Guinness stout or extra stout beer

butter for greasing pan

parchment paper

3/4 cup (1 1/2 sticks) unsalted butter

1 1/3 cups special dark chocolate chips

1 1/4 cups sugar

3 eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup flour

1/2 teaspoon Himalayan or fine sea salt

Frosting Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

2 cups powdered sugar

2 to 3 tablespoons reduced Guinness beer

1/2 teaspoon pure vanilla extract

1/4 teaspoon Himalayan or fine sea salt

Method:

Add the Guinness to a small saucepan and bring to a boil over over medium-high heat. Reduce heat to medium and simmer for 20 to 25 minutes, until the liquid is reduced to about 2/3 cup. Set aside to cool.

Preheat oven to 350*. Use butter to grease the sides and bottom of a 9 inch suare pan. Line the bottom of the pan with parchment paper, leaving overhang on two sides. Set aside.

Add the chocolate chips and 3/4 cup butter to a large microwave safe mixing bowl. Heat in microwave oven for 30 seconds. Stir with a silicone bowl scraper. Return to the microwave and heat for an additional 30 seconds. Repeat just until the mixture is smooth when stirred.  

Whisk in the sugar and 1/2 cup of the reduced Guinness until all is well mixed. Add the eggs and vanilla. Whisk in just until they are combined with the chocolate mixture. Sift the flour and salt into the bowl. Whisk to completely mix in.

Pour the batter into the prepared pan and spread evenly. Place the pan on a baking sheet and bake for 40 to 45 minutes or until the top is set and a toothpick inserted in the center comes out clean.

Remove from the oven and place the brownie pan on a wire rack to cool completely.

After the brownies are completely cooled and no longer warm, prepare the frosting. Add the butter to a large bowl and beat with an electric mixer for 3 minutes or until the butter is smooth and creamy. Mix in the powdered sugar at low speed, then increase the speed to completely mix in. Add the 2 tablespoons of the reduced Guinness, vanilla and salt. Mix in. Add up to 1 tablespoon more of the Guinness to create a smooth spreadable consistency. 

Spread evenly over the top of the cooled brownies. Place in the refigerator for 30 minutes before cutting into 16 portions. Store in an airtight container in the refrigerator, or at room temperature, for one week. Makes 16 servings.

Note: These brownies are delicious! Everyone who tasted them was impressed. 🍀

Quick & Easy Lemon Cheesecake Mousse🍋

 

🍋 This light & creamy mousse is
simple to make and very delicious!
Nice enough to serve to guests. 💛

 Ingredients:

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup powdered sugar 

pinch of fine sea salt or pink Himalayan salt

1/4 cup fresh lemon juice

2 tablespoons lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

1 round lemon slice, cut into quarters (optional garnish)

fresh blueberries, sliced strawberries, raspberries or blackberries (optional garnishes) 

Method:

Place a 4 cup capacity bowl in the freezer or refrigerator to chill.

Add the cream cheese and powdered sugar to a large bowl. Blend on low to mix and then increase the speed to medium. Mix until smooth. Add the salt, lemon juice, zest and vanilla to the creamed mixture. Mix well.

Add the heavy cream to the chilled bowl. Beat on high until stiff peaks form. (about 2 minutes.)  Gently fold the whipped cream into the cream cheese mixture until all is well combined. Refrigerate to set and chill for 30 minutes or overnight.

To serve, use an ice cream scoop to divide the mousse into 4 serving bowls.** If desired, garnish each serving with a piece of lemon and/or fresh berries. Makes 4 servings.

**Any dessert bowl or cup will work, but martini or margarita glass makes this dessert look special.

Note: This is an easy dessert to serve at Sprintime and Easter gatherings.🌷

Quick & Easy Low Carb Lemon Cheesecake Mousse (Keto Friendly)🍋

🍋 This light & creamy mousse is
simple to make and very delicious!
Nice enough to serve to guests. 💛

Ingredients:

1/2 cup (4 ounces) cream cheese, at room temperature

1/2 cup Lakanto powdered sweetener (powdered sugar substitute) 

pinch of fine sea salt or pink Himalayan salt

1/4 cup fresh lemon juice

2 tablespoons lemon zest (about 2 lemons)

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

2 round lemon slices, cut into quarters (optional)

Method:

Place a 4 cup capacity bowl in the freezer or refrigerator to chill.

Add the cream cheese and powdered sweetener to a large bowl. Blend on low to mix and then increase the speed to medium. Mix until smooth. Add the salt, lemon juice, zest and vanilla to the creamed mixture. Mix well.

Add the heavy cream to the chilled bowl. Beat on high until stiff peaks form. (about 2 minutes.)  Gently fold the whipped cream into the cream cheese mixture until all is well combined. Refrigerate to set and chill for 30 minutes or overnight.

To serve, use an ice cream scoop to divide the mousse into 5 serving bowls.** If desired, garnish each serving with a piece of lemon. Makes 5 servings.

**Any dessert bowl or cup will work, but martini or margarita glass makes this dessert look special.

Note: This is an easy dessert to serve at Sprintime and Easter gatherings.🌷

Nutritional info per serving, approximately: 246 calories ~ 25 grams fat ~ 3.5 grams carbs ~ .04 grams fiber ~ 3.46 grams net carbs ~ 2.76 grams protein

Easy Pasta & Spinach Salad With Teriyaki Dressing (My Favorite!)

This restaurant quality salad tastes even
better than it looks! A great meal or side
dish to serve family and friends.

Dressing ingredients:

1/3 cup teriyaki sauce (I use Kikkoman)

1/3 cup rice wine (may substitute rice wine vinegar or apple cider vinegar)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon fine sea salt or pink Himalayan salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup avocado or olive oil

Salad Ingredients:

8 ounces uncooked bowtie pasta noodles

4 cups baby soinach leaves (stems removed)

1/2 cup dried cranberries

2/3 cup cashew nuts

1/4 cup roughly chopped cilantro leaves

2 cuties (fresh mandarin oranges)**

Method:

Add all of the dressing ingredients to a jar or cruet with a lid. Shake to combine and refrigerate until ready to use.

Cook the pasta according to the package dirrections. Drain and rinse with cold water. Gently pat dry and set aside.

Peel and separate the oranges into segments. (Remove any extra threads from the segments.

Add the spinach, pasta, cranberries, nuts, cilantro and orange segments to a large bowl. Toss to combine. If you are serving the salad in one large bowl, just before serving, pour the dressing over all and toss again. Otherwise, place individual portions in bowls or on plates. Drizzle the desired amount of dressing over the top of each salad. (Or let each person add their own dressing.) Makes 4 main dish servings or 6 side servings.

**If you don't have fresh mandarin oranges, one (11 ounce) drained can mandarin oranges may be substituted for the fresh ones.

Note: My husband never has liked pasta salad, so he wasn't too excited to hear what I was making for dinner, but he said he would have an open mind. He loved it and so did I! The flavor combination with the teriyaki dressing is outstanding. ❤️❤️

Easy Caramel Apple & Spice Cookies 🍏

These simple & delicious chewy cookies
have a wonderful flavor ❤❤

Ingredients:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 eggs

1 1/2 teaspoons pure vanilla extract (or 1 teaspoon vanilla extract & 1/2 teaspoon caramel extract)

2 1/2 cups flour

1 teapoon baking soda

1/4 teaspoon fine sea salt or pink Himalayan salt

1 teaspoon apple pie spice*

4 tablespoons caramel sauce**

1 1/4 cups diced tart apple (1 small/medium granny smith or fugi apple peeled and cored), optional***

Method:

In a large mixing bowl, use an electric mixer, at medium speed. to blend together the butter and sugar until the mixture is light and fluffy. (about 3 to 5 minutes) Add the eggs and extract(s). Mix on low until combined.

In a separate bowl, sift together the flour, soda, salt and spice. Gradually, in 4 portions, add the sifted ingredients to the butter mixture. Scrape down the sides of the bowl after each addition. Mix just until combined.

Add the chopped apple (if using) and drizzle the caramel sauce over the dough. Gently stir into the dough. Cover and refrigerate foe 30 to 60 minutes.

Preheat oven to 350*. Line baking sheets with parchment paper. Scoop 2 tablespoons of dough, 2 inches apart, onto the prepared baking sheets. Bake for 10 to 12 minutes or until the cookies are lightly golden. Allow to cool for 10 minutes on the baking sheet and then carefully transfer to a wire rack to finish cooling. Store cooled cookies in an airtight container in the refrigerator, with sheets of waxed or parchment paper in between layers of cookies. Makes about 4 1/2 dozens.

*To make your own apple spice mixture, stir together 4 teaspoons cinnamon, 1 teaspoon nutmeg and 1/2 teaspoon allspice. Store in an airtight container or jar.

**If you would like to make your own caramel sauce, here is a link to a simple recipe:

https://carriekitchencreations.blogspot.com/2025/02/super-simple-homemade-salted-caramel.html

***The apples are entirely optional, some people prefer them and some do not. 😃

Note: My husband wanted flatter cookies, so I didn't refrigerate the dough. (I prefer the dough refrigerated, or even frozen, which produces a thicker cookie.)

 

Quick & Easy Irish Potato Pancakes (Irish Boxty) 🍀

🍀 These potato pancakes are crispy,
tasty & very simple to make! 🍀

Ingredients:

4 cups frozen shredded hash brown potatoes

1/2 cup diced onion (about 1/2 an onion)

1/4 cup finely chopped fresh parsley

2 tablespoons milk

2 eggs, beaten

1/4 cup flour

3/4 teaspoon pink Himalayan or sea salt

1/2 teaspoon black pepper

avocado oil

Optional Garnishes:

sour cream

apple sauce

fresh snipped or chopped chives

Method:

Preheat oven to 200*. Line a baking sheet with parchment paper and set aside.

Place the hash browns in a strainer or colander. Rinse with cold water to thaw and drain thoroughly. Tranfer to a large mixing bowl.

Add the onion, parsley, milk, eggs, flour, salt and pepper. Stir to mix well.

Add oil to a large skillet until it is 1/4 inch deep. Heat over medium heat. Carefully drop 1/4 cup of the potato mixture into the hot oil. Use the bottom of the measuring cup to flatten the potato mounds into pancakes.

Fry for 2 to 3 minutes on each side or until both sides are golden brown. Use a slotted pancake turner to transfer the pancakes to paper towels to absorb excess oil. After the pancakes have rested on the towels, place on the prepared baking sheet and keep warm in the preheated oven.

If desired, garnish with sour cream and fresh chives, or serve with a side of unsweetened apple sauce. Makes 11 potato pancakes.

Note: These tasty Irish Boxty Potato Pancakes can be served by themselves for breakfast, with eggs, or a side dish with dinner. 🍀