cream biscuits

Cream Biscuits

2 cups all purpose flour

2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups heavy whipping cream

In medium size bowl, whisk together flour, sugar, baking powder and salt.  Add cream and stir until dough begins to form.

Lightly dust counter top with flour.  Turn dough onto floured counter top.  Lightly dust batter with flour and kneed lightly until dough is smooth.

Roll dough with rolling pin until desired thickness.  Cut out biscuits with top of floured glass or round biscuit cutter.  Place biscuits on baking sheet that has been lightly sprayed with pan release.  Reroll dough as necessary until all biscuits are cut out, placing lightly touching on baking sheet.

Bake in 425 degree oven about 15 minutes based on desire of brownness and size of biscuits.  Immediately after removing from oven, butter tops of biscuits.  Dust with cinnamon sugar if desired.

enjoy xo


amish breakfast casserole

Amish Breakfast CasseroleIMG_6847

1 pound (or more!) bacon, sliced and diced

1 medium red onion, chopped

6 eggs, slightly beaten

4 cups frozen hash browns, thawed

2 cups cheddar cheese, shredded

1 1/2 cups Swiss cheese, shredded

2 cups small curd cottage cheese

In a large skillet over medium heat, start cooking bacon.  When bacon about halfway to  crisp, add onion and allow to cook until onion is soft and bacon is crisp.  Drain on paper towel.

In large bowl, combine remaining ingredients.  Add bacon and onion mixture stirring until all ingredients are combined.

Spray 9 x 13 baking dish with pan release.  Spread casserole mixture in baking dish.  Bake uncovered in 350 degree oven for 40 minutes.  Allow to cool for 10 minutes before cutting or serving.  Can be baked day ahead and refrigerated over night.  Reheat in 325 degree oven for 30 minutes.

enjoy xo

french toast casserole

French Toast Casserole


8 eggs

1 1/2 cups half and half

1 tablespoon light brown sugar

2 teaspoons vanilla extract


16 slices french bread

1 stick, 1/2 cup, butter

3/4 cup light brown sugar

1/2 cup maple syrup

3/4 cup pecans, chopped

cinnamon sugar

Day before baking: whisk eggs in medium size bowl.  Add remaining top ingredients and whisk together.  Pour 1/3 of mixture into 9 x 13 baking dish.

Cover egg mixture with one layer of bread slices.  Sprinkle with cinnamon sugar and then drizzle with another third of the egg mixture.  Make another layer of bread slices, cinnamon sugar and drizzle with remaining egg mixture.  Cover and place pan in fridge overnight.

Put butter, 3/4 cup brown sugar, maple syrup and pecans in separate 9 x 13 baking pan.  Cover and set aside.

Morning of baking: heat oven to 350 degrees.  Put baking pan with butter/brown sugar mixture in oven to melt while oven is heating.  Once melted, remove from oven and stir in baking pan.

Place bread slices from other pan on top of melted butter and nut mixture forming two layers.  Sprinkle top with cinnamon sugar.

Bake for 40 minutes until bubbling, puffed and browning.

Serve ‘upside down’ with additional maple syrup.

enjoy xo

breakfast enchiladas

Breakfast Enchiladas                                      Breakfast Enchiladas 2


1-1 pound package of hot ground pork sausage

2 tablespoons butter

4 fresh green onions, thinly sliced

2 tablespoons fresh cilantro, lightly chopped

14 large eggs, beaten

3/4 teaspoon salt

1/2 teaspoon pepper

8- 8 inch flour tortillas

1 cup pepper jack cheese, shredded (yes, you can use more!)

Cheese Sauce

1/3 cup butter                           2 cups cheddar cheese, shredded

1/3 cup flour                             1 small can (4.5 oz) chopped green chilies

3 cups milk                                3/4 teaspoon salt

Cook sausage in nonstick skillet over medium high heat, stirring until sausage crumbles.  Remove from pan, drain well on paper towels on plate.

Make cheese sauce by melting butter in heavy saucepan over medium high heat.  Whisk in flour until smooth and continue cooking whisking constantly for 1 minute.  Continue whisking while gradually adding milk.  Cook until thickened, about 5 minutes.  Remove from heat and stir in remaining sauce ingredients.

Melt enchilada butter in sausage skillet over medium high heat.  Add green onions and cilantro and sauté until soft.  Add eggs, salt and pepper and cook, stirring lightly.  You want large egg curds.  Do not over cook, leaving eggs still moist.  Remove from heat and gently fold in 1 1/2 cups cheese sauce and cooked sausage.

Spay 9×13 baking dish with pan release.

Assemble enchiladas by spooning approximately 1/3 cup egg mixture down center of each flour tortilla.  Roll up and place seam side down in baking dish.  Once finished filling enchiladas, top evenly with remaining cheese sauce and sprinkle with any remaining pepper jack.

Bake at 350 degrees for 30 minutes or until sauce is bubbly.  Garnish with sliced grape tomatoes, additional cilantro or green onion.

enjoy xo


cedarbrake egg casserole

Cedarbreak Egg Casserole (1)Cedarbrake Egg Casserole

7 eggs, room temperature

1 cup milk

2 teaspoons sugar

1 pound jack or muenster cheese, shredded

4 oz, 1/2 package cream cheese, room temperature

1 16 oz container of cottage cheese, room temperature

6 tablespoons flour

1 teaspoon baking powder

Spray 9×13 baking dish with pan release.

In medium size bowl, whisk eggs.  Add milk and sugar and whisk again.

Add cheeses to egg mixture and stir.  Add flour and baking powder.  Blend well.

Pour into baking dish and bake at 325 for 45 minutes until set and beginning to brown around edges.

Excellent company casserole prepared night before and baked in the morning.  If going from fridge to oven, bake approximately 55 minutes.

enjoy xo