Frozen Cheese Souffles

Ingredients:

2 Tbsp Butter               1 Cup Milk
1/4 Cup Flour               1 1/2 Cups Shredded Sharp Cheddar or Colby Cheese
1/4 tsp dry mustard      6 eggs separated
Salt & Pepper to taste

Preparation:
  1. Butter six 1-cup souffle dishes or custard cups.
  2. Melt butter, remove from heat.
  3. Stir in flour, salt, pepper and mustard.
  4. Gradually add in milk, stir well.
  5. Return to heat
  6. Continue to stir over heat until mixture thickens and bubbles.
  7. Let mixture bubble for 1 minute
  8. Stir in cheese, blend thoroughly.
  9. Remove from heat, allow mixture to cool.
  10. While mixture is cooling beat the egg whites till blended and in a separate bowl beat the egg yolks.
  11. Pour a little of the cooled cheese mixture into the egg yolks, blend well. Fold yolks into cheese mixture, stirring well to combine.
  12. Pour cheese mixture into the egg whites, fold until no streaks of white remain.
  13. Pour into prepared dishes, dividing the mixture evenly.
  14. Place plastic wrap ontop and freeze.
Baking:
  1. Bake frozen on cookie sheet
  2. Oven temperature: 350.
  3. Bake till golden and puffy.
Serves: 6

Recipe Note:
This is my "Ohana's" traditional brunch dish. Ohana= Hawaiian for Friends who are Family.
These are great to have on hand for unexpected guests. I have traveled with them in a freezer chest from NYC to Boston.

Ohana French Toast Casserole


Ingredients:

1 Loaf Hawaiian Sweet Bread        1/4 tsp cinnamon & nutmeg
8 Large eggs                                    Dash of salt
1 Cup half & Half                              1  Lb cream cheese
1 Cup Milk                                         1/2 tsp vanilla                      
Praline Topping

Preparation:
  1. Slice bread into 1 inch slices and cut them in half.
  2. Generously butter a 9x 12 baking dish or non stick dish.
  3. Arrange slices in two rows, leaning slices on each other
  4. In a large bowl combine eggs, half&half, milk, sugar, vanilla,cinnamon and nutmeg.
  5. Whisk mixture well, but not bubbly.
  6. Cube cream cheese into small pieces
  7. Place cream cheese around the pieces of bread.
  8. Pour egg mixture on top of bread and between slices.
  9. Press lightly on the bread to flatten slices into egg mixture.
  10. Sprinkle praline mixture over the top .
  11. Cover with foil and refrigerate overnight
Praline:
 
1 Stick of Butter               2 Tbsp Corn syrup
1/2 Cup Brown sugar      1/4 tsp Cinnamon
1/2 cup chopped pecans, almonds or macadamia nuts


Preparation:
 
Combine butter, sugar, nuts, syrup and cinnamon.
Blend well.
Cover and refrigerate until  needed.

Baking:
  1. Bake uncovered on baking sheet.
  2. Oven temperature: 350.
  3. Bake till golden and puffy.
Serves: 10-12

Recipe Note:
Serve with maple syrup, fresh strawberries macerated in vanilla sryup or just plain. This is ONO which means Yummy in Hawaiian.


Easter Ham & Mushroom Baked Eggs

Ingredients:

1 Tbsp butter               3 Tbsp all- purpose flour
2 Cups Milk                  1/2 tsp salt
1/8 tsp pepper            1 Cup shredded cheddar or colby cheese
3 Tbsp Butter               1/4 Cup diced onions
1 Cup diced ham         6  Small mushrooms chopped


Preparation:
  1. Make the cheese sauce: Melt 3 tablespoons butter in a saucepan on top of the stove. Quickly stir the flour into the saucepan until the mixture is smooth. Stir in the milk, salt and pepper; continue stirring until the mixture is smooth and thick. Finally, stir in the cheese until it is melted.
  2. Grease a 9x13 inch baking pan.
  3. In a skillet, saute butter and onions. Pour the beaten eggs and ham into the skillet; scramble until set. Fold the mushrooms and cheese sauce into the eggs. Pour the mixture into the prepared baking pan. Cover and chill for 30 minutes or overnight.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake the egg and mushroom casserole for 30 minutes in the 350 degrees F (175 degrees C) oven.
Crockpot Western Omelet Casserole

Ingredients:

1 Bag ( 32 oz ) hash brown potatoes        1 Lb. bacon cooked, diced and drained or 1 Lb Ham, cubed
1 Medium diced Onion                              1 Green bell pepper, diced ( I use 1/2 red and `1/2 green}
1 Dozen Eggs                                             1 1/2 Cups shredded Monterey Jack cheese 
1 Cup Milk                                                  Salt and pepper to taste


Preparation:
  1. Place layer of frozen potatoes on the bottom of the slow cooker.
  2. Next layer bacon, then onions, pepper and cheese.
  3. Repeat the layers 2-3 times, ending with a layer of cheese.
  4. Beat the eggs, milk, salt and pepper together.
  5. Pour over the crockpot mixture.
  6. Cover and turn on low
  7. Cook for 8-9 hours.

Serves: 12

Notes: Great for Holiday brunches or weekend meals. Using the crockpot allows more time for knitting! We have this for dinner with a salad sometimes.


South Western Brunch Casserole

Ingredients:

18 Eggs                                                1 Can Ortega chilis ( small )
1 Lb cooked breakfast sausage           2  1/2 Cups grated Monterey or Pepper Jack cheese
1 Medium onion, diced                        1 Green pepper, diced ( I use 1/2 red and 1/2 green )
1 tsp Butter                                          Salt and pepper to taste


Preparation:
  1. Grease crock with butter.
  2. Starting with sausage on the bottom, layer the ingredients in this order:
  3. meats, chilies, onions, peppers and cheese, repeating the layers 2-3 times.
  4. End with a layer of cheese
  5. Beat the eggs, pour over the mixture in the crock pot.
  6. Cover and turn on low.
  7. Cook for 7-8 hours.

Note: Serve with Salsa and sour cream.



Cherry Nut Easter Eggs

1/2 Cup milk                                                        1/2 Stick of Butter
2- 3 oz pkgs. vanilla pudding not instant            1 Cup chopped nuts
1- 9 oz jar marashino cherries                             1-2 pounds confectioners' sugar
1 Pound chocolate melted
Note: you can use coating chocolate, chocolate melts or chocolate chips.
Preparation :
  1. Cut cherries in half, and drain well on paper towels.
  2. Cook milk, butter and pudding in a medium saucepan on low heat until well blended and thick.
  3. Remove from stove and add cherries,nuts and enough sugar to make a  thick consistency.
  4. Form the mixture into 8 to 10 egg shapes with hands coated in butter.
  5. Place on wax paper covered cookie sheet.
  6. Chill several hours until firm.
  7. Melt chocolate being careful not to scorch it.
  8. Frost egg with melted chocolate.
  9. Decorate with butter cream icing flowers and leaves if so desired.

Notes: chocolate melts are available at craft stores under the Wilton Cake Decorating section.

Egg Nests

1 Package Chow Mein Noodles  
1 Package Jelly beans ( i prefer the starburst brand )                        
1 Pound milk chocolate or dark hocolate melted
Note: you can use coating chocolate, chocolate melts or chocolate chips.
Preparation :

  1. Melt the chocolate and let it cool slightly.
  2. Mix the chow mein noodles into chocolate carefully so not to break them into smaller pieces.
  3. When the chocolate is cooled sufficiently to handle, mold this mixture into small bird shaped nests.
  4. Before the mixture has time to harden,place the jelly beans or small candy easter eggs in the bowl of the nest.
  5. They will stay put when mixture cools. Easy and fun to make.Useyour imagination as to items you could place in the nests.

Notes: chocolate melts are available at craft stores under the Wilton Cake Decoration

I have made these for place setting markers for the Temecula Garden Club Spring 
Luncheon and had many requests for the recipe. It is fun and easy for kids of all ages!