Breakfast casserole

I got this recipe from my husband's sister who got it from our Aunt Pam. I can’t count the number of times I’ve made it. It’s So good and soooo easy! 

1 dozen eggs

1/2 t salt

1/4 t pepper

3T dry minced onion

2 cups sour cream (I sub plain yogurt)

2 cups shredded cheddar cheese

1-1 1/2 cups diced ham (I use leftover ham if I have it, otherwise I use deli ham)

Salsa for serving

Preheat oven to 350 degrees. Beat with a whisk eggs, salt and sour cream until foamy. Fold in cheese , onion, pepper and meat. Pour into a 9x13 pan sprayed well with non-stick spray. Bake for 40 minutes until eggs are set and edges are slightly browned. Serve with salsa. 

Butternut Squash Risotto

Recipe: Butternut Squash Risotto

Butternut Squash Risotto

Serves 2 (and it literally serves ONLY two. I triple the recipe and make side dishes when we have two friends coming over, and there’s always a bit of extra.) Recipe slightly altered from epicurious.

1 large butternut squash, diced into 1/2″ cubes and roasted until slightly caramelized
1 3/4 cups broth (veggie, chicken, whatever you’ve got)
1/2 cup water
1 onion, diced finely
1-2 garlic cloves, minced
1 t. peeled gingerroot, minced
3 T. earth balance (or butter, or olive oil)
1/2 cup arborio rice
1/4 cup dry white wine

In a small saucepan, combine broth and water, and bring to a simmer.

In another saucepan, cook onion, garlic, and ginger in butter/oil over med-low heat until soft. Stir in rice and cook for about 1 minute. Add white wine and cook until absorbed. Add 1/4 cup of broth, stirring constantly until completely absorbed. Keep adding 1/4 cup of broth at a time, stirring constantly as each addition is completely absorbed before adding the next. Do this until you’ve added about half of the broth. Stir in diced and chopped squash and continue simmering and adding broth in same manner until rice is tender and creamy-looking but still al dente, about 18 minutes.

Thank you Alie Jones! 

Best Ever Banana Bread

2 c. sugar
1/2 c. butter
6 bananas (ripe)
3 eggs  or (1 egg and 2 flax meal egg sub.)
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1c. walnuts (optional)
3 1/2 c. flour

I sub in the flax egg substitute because I find that it makes the bread stay moist for longer.  Mix all ingredients.  Pour into two greased bread pans.  Bake 45 min-1 hour at 350 degrees.

-Kim Fox's Recipe from the Sheldon/ Wilton Ward cookbook

Pumpkin Pancakes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

• 1 cup milk
• 1/2 cup pumpkin puree
• 1 egg, beaten
• 1 tablespoon butter

Directions

1. Sift flour, sugar, baking powder, cinnamon, and nutmeg together in a bowl.
2. Whisk milk, pumpkin, egg, and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
3. Heat a lightly oiled griddle over medium-high heat to 350 degrees F (175 degrees C). Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.