Eggs Benedict Casserole with make-ahead directions

Served this during the holidays to our family. It was a recipe that my sister, Marla Payne, discovered on Pinterest. It provides the tastes of traditional Eggs Benedict but is a lot easier to prepare and can be made ahead.

Eggs Benedict Casserole  

12 servings12 oz. Canadian bacon chopped

1 pkg. (6 total) English muffins each split then cut into 1-inch pieces

8 large eggs

2 cups whole milk

1 teaspoon dried parsley

1 teaspoon dried chives

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 recipe Blender Hollandaise Sauce (recipe follows)

1. Spread English muffins pieces evenly on an ungreased baking sheet and toast in preheated 350° oven for a few minutes; flipping bread and continuing to toast until nicely toasted. Set aside.
2. Spray a 13 x 9-inch baking dish with cooking spray. Evenly layer half of the Canadian bacon followed by an even layer of all of the toasted English muffin pieces followed by an even layer of the remaining Canadian bacon.
3. In a large measuring cup or mixing bowl (something with a spout) whisk together eggs, milk and all Casserole seasonings until well blended. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
4. The next morning, preheat oven to 375 degrees F and remove casserole from refrigerator and let rest at room temperature for 15 minutes. Remove plastic wrap then cover casserole tightly with foil. Bake for 30 minutes then uncover and continue to bake until a toothpick inserted into center of casserole comes out clean, about 15 – 20 minutes longer.
5. Prepare hollandaise sauce when there is about 5 minutes left of baking time. If you are expecting leftovers then serve Hollandaise Sauce over individual servings. If not expecting leftovers then you are welcome to pour it over the casserole.

Blender Hollandaise Sauce

10 tablespoons (142g) unsalted butter (if using salted butter, skip the added salt)

3 large egg yolks (use pasteurized eggs if concerned about raw eggs)

1 tablespoon lemon juice

 

1/2 teaspoon salt, divided

 

1/8 teaspoon cayenne, optional

1. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away. Melt the butter: 
2. Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away
3. Turn off the blender, taste and check consistency of the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little more lemon juice or the remaining salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
4. Store until needed in a warm spot, e.g. next to the stove top. Use within about 30 minutes.

7-Can Soup

Here’s a “dump” recipe that is amazing. Created by The Pioneer Woman, I would have never given it a second thought, but then we ate it at a holiday party at the home of Kathy and John Gruber and everyone was clamoring for the recipe. It’s literally a 7-can soup + cheese that cooks for just about 15 minutes. BUT, it tastes like it has simmered for much longer as the flavors meld to create a very tasty soup. We will definitely keep these ingredients on hand for a fast and easy meal.

7-Can Soup

1 (15 oz.) can kidney beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans

1 (15 oz.) can diced tomatoes

1 (15 oz.) can corn (Fiesta variety preferred)

1(10 oz.) can Rotel® (tomatoes with green chilies)

1 (15 oz. ) can meat-only chili

Salt and pepper, to taste (could also use a favorite seasoning salt)

8 oz. weight Velveeta, cubed

Optional accompaniment: Corn Chips

1. Without draining the cans, empty the chili, kidney beans, pinto beans, black beans, tomatoes, corn, Rotel® tomatoes with green chilies and meat-only chili into a large pot over high heat. 
2. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.
3. Dice the cheese and stir it into the soup until melted. 
4. Kathy served this soup with corn chips and we think they are a nice accompaniment. 

Slow Cooker Ham and Bean Soup

It was so nice to come home to the wonderful rich aroma emitted by this soup. We were hungry and the soup was ready. Barry said, “The only thing that’s missing is the cornbread!” Now I need to find a crockpot cornbread recipe that bakes while I’m away for the day. I followed the recipe of Platings and Pairings blog exactly except for omitting a teaspoon of salt called for in the beginning (I left it out of the recipe below). I also did not use additional salt to flavor at the end; the ham provided sufficient salt. I  used turkey broth instead of chicken broth.

Slow Cooker Ham and Bean Soup   About 6 servings

6 cups bone broth or low-sodium chicken broth (I used turkey broth)

1 pound dried Navy or Great Northern beans (rinsed)

3 large carrots (cut into 1/2-inch dice)

2 celery stalks (cut into 1/2-inch dice)

1 small yellow onion (minced)

3 garlic cloves (minced)

1/2 teaspoon black pepper

1 bay leaf

1 large (meaty ham bone (about 4 lb.)

Salt and pepper (to taste)

Fresh parsley (minced to garnish)

1. Add broth, beans, carrots, celery, onion, garlic, pepper and bay leaf to a slow cooker. Stir to combine. Add the ham bone and submerge in broth. Cover and cook on HIGH until beans are tender, 6 to 8 hours. We also added additional broth as the beans began to expand. 
2. Discard bay leaf. Remove ham bone and let sit until cool enough to handle. Once cool, dice any ham meat and stir it back into the soup.
3. Season soup with additional salt and pepper, to taste. Ladle into bowls and garnish with fresh parsley.

Easy Caramel Dip with Toffee Bits

Sometime a person just needs a fast and easy treat during the hustle and bustle of the holidays and Kathy Gruber’s Easy Caramel Dip with Toffee is a definitely a holiday hit — delightfully delicious!  (It takes about 7 minutes to prepare!) I cut the recipe in half for a smaller group. This would be great for tailgating, too.

Easy Caramel Dip with Toffee Bits   12 to 16 serving

2 blocks (8 oz. each) cream cheese, softened

1/4 cup lightly packed brown sugar

1 container caramel dip or sauce (about 16 ounces and then use as much as preferred)

1/2 cup toffee bits (Heath®)

Dippers: Apples slices, purchased butter cookies, graham sticks, etc. 

1. In a large mixing bowl, beat together cream chees and brown sugar until combined and creamy.
2. Spread cream cheese across the bottom of a serving dish. I made a slight well for the caramel sauce. (At this point I covered it and set in the fridge and then added the caramel and toffee right before serving.)
3. Pour caramel sauce into the well.
4. Sprinkle toffee bits evenly over the top of dip.
5. Serve with apples slices, purchased butter cookies, graham sticks, etc.
   
   
   
   

The Most Wonderful Gingerbread Cookies

 The Food blog touts these as The Most Wondeful Gingerbread Cookies . . . and they are! The dough is so easy to work with. The taste is delicate with just enough spice. The baked cookies have a soft texture. Delicious!

I used a gingerbread house cookie cutter—front only and gingerbread boy cutters in preparation for a cookie decorating party. Tis’ the season! 

 

The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4
 teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4 
teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
   
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
   
3. Add molasses and vanilla; continue to mix until well blended.
   
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
   
   
   
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Recipe without photos . . . The Most Wonderful Gingerbread Cookies

3 
cups all-purpose flour

1 1⁄2 
teaspoons baking powder 

3⁄4 
teaspoon baking soda

1⁄4 
teaspoon salt

1 
tablespoon ground ginger 

1 3⁄4 
teaspoons ground cinnamon 

1⁄4
 teaspoon ground cloves 

6 
tablespoons unsalted butter 

3⁄4 
cup dark brown sugar 

1 
large egg

1⁄2 
cup molasses 

2 
teaspoons vanilla 

1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses and vanilla; continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
6. Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicon sheets.
7. Grease or line cookie sheets with parchment paper.
8. Place 1 portion of the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin.
9. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
10. Cut out cookies with desired cutter.
11. Space cookies 1 1/2-inches apart.
12. Bake 1 sheet at a time for 7 to 10 minutes (the lower time will give you softer cookies-- very good!).
13. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
14. After cookies are cool, decorate them as preferred. (I used buttercream frosting for decorating.)

Cheese Wookies

These were the signature crackers, served with their salads, at the Leelanau Country Inn in Glen Arbor, Michigan. It has become one of our favorites

We first tasted them when we met Steve and Marla Payne in Michigan at Steve’s parents’ summer home. Sallie (Steve’s mom) always kept them on hand and served them with drinks. 

The recipe comes  from the restaurant’s cookbook — Leelanau Country Inn Cookery...Continued (Glen Arbor, Michigan), p. 193. 

I've added a quick tips for flattening the cookies in step #3.

A great snack for the holidays!

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
   
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
   
   
   

   

   Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 

4. Bake at 350° for 20 to 25 minutes or until lightly brown.
5. Store in airtight containers. Crackers also freezer well. 

Recipe without photos . . .

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
4. Bake at 350° for 20 to 25 minutes or until lightly brown. Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 
5. Store in airtight containers. Crackers also freezer well. 

7-Layer Iceberg & Pea Salad

In need of a salad for a holiday luncheon, I ran across this one on Pinterest. Haven’t made this (what is now termed a classic) dish in years. It's always a hit . . . and has the colors of Christmas and looks so pretty, especially in a trifle dish.

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

   
4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra shredded cheese.
   

Recipe without photos . . .

7-Layer Iceberg & Pea Salad

1/2 to 1 head iceberg lettuce, no core

10 oz grape tomatoes, sliced

10 oz frozen green peas, defrosted (NOT cooked)

6 green onions, sliced

8 oz cheddar cheese, grated

6 slices cut bacon, rough chopped

Dressing

1 cup mayonnaise

1/2 cup sour cream

1 teaspoons apple cider vinegar

1 teaspoon granulated sugar

1 1/2 teaspoons creole seasoning 

1. Get frozen peas out of freezer and allow to defrost while preparing bacon and salad dressing.

2. Cook bacon in a skillet stovetop or in the oven. Drain on a paper towel. Rough chop and set aside.

3. In a medium bowl, whisk together ingredients for salad dressing and set aside.

4. In a glass bowl or 9×13 dish, layer: lettuce, tomatoes, defrosted green peas, green onions & grated cheddar. Top layers with dressing. Spread to evenly cover top of the salad. Top with chopped bacon. Garnish with extra peas or shredded cheese if desired.