Christmas Morning Breakfast

I will be posting the recipes I am making for Christmas day.  ALL is easy as the kids will be helping me in the kitchen!!!!!

SAUSAGE AND EGG CASSEROLE

1 lb. sausage 12 eggs 1 can cream of mushroom soup 1/4 c. milk 1/2 c. grated Cheddar cheese Salt and Pepper totaste Brown sausage and drain well. Line bottom of 9 x 9 inch casserole with sausage. Place scrambled eggs over sausage. Mix 1 can of cream of mushroom soup with 1/4 cup milk. Pour over casserole. Add thick layer of grated cheese. Bake at 350 degrees for 20 to 30 minutes. Let sit about 10 minutes to set. (Can be made a day ahead and refrigerated until ready to bake.)

 

Monkey Bread

Ingredients

• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 3 (12 ounce) cans refrigerated biscuits, separated and cut into quarters
• 3 apples, peeled, cored, and chopped
• 1/2 cup margarine
• 1 cup packed brown sugar

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
2. Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan.
3. Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers.
4. Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve

And then a BIG Fruit Salad.  Fresh Apple and Orange Juice and coffee

Yummy Tiramisu

So this Christmas Eve I am in charge of the Dessert.  I made Tiramisu the other night when Eddie and Jessica came to dinner and it was AWESOME!!  So that is what I will be making again!

Here is the Recipe I used……

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

*TIPS:  I don’t have a double broiler and honestly did not know what one was.  I looked online and found an article on how to make a double broiler at home.  Boil water in a large pot (Like a pot you would cook pasta in.  Then use a metal bowl that is a little bigger than the top of the pot.  Put your egg mixture in the metal bowl and stir CONSTANTLY!!!!!  while the water in the pan under is boiling

Tip #2:  The 1st time I made a recipe with Whipping Cream I put my mixer on whip.  DO NOT DO THIS.  It will turn it to a think butter like mix.  Put your hand mixer on the lowest setting.  It takes some time but the whipping cream will urn out PERFECT!!!!!!!!!!