I first saw a version of this casserole on The Today Show. I had to change the ingredients to my liking so I have created this very versatile breakfast casserole that would be prefect for brunch, lunch or dinner paired with a salad.
4 everything bagels, (plain or onion can be used) torn into pieces
3 Tablespoons of chopped onion
1 8 ounce block of cream cheese, room temperature
1/4 pound sliced ham, torn into pieces or 1 pound bacon cooked and crumbled
2 cups milk
1/2 teaspoon ground black pepper
1 teaspoon dry mustard
1 1/2 cups shredded cheddar cheese
Butter for 13 x 9 pan, be generous or it will stick
Butter inside of 13 x 9 pan. Place torn bagels in bottom of buttered pan. Sprinkle chopped onion on top of bagels. Dot the top of the casserole with softened cream cheese. Tear up ham and spread over casserole. In a bowl or blender, mix eggs, milk, pepper and mustard. Pour blended egg mixture over casserole. Top with shredded cheese. Cover tightly with foil and place in refrigerator for a minimum of 2 hours or overnight.
Take casserole out of the fridge and preheat oven to 350 degrees. Bake 45 minutes. Let stand for 10 minutes before serving.
This is probably one of the most fun desserts I have had the pleasure in making and eating. The tortillas fry up quickly (even faster if you have an air fryer) and this dessert comes together very fast. One plate can feed several people. This dessert will definitely have you licking your fingers. 😉
Flour tortillas (I fried 6)Strawberries, washed, dried and cut into bite size pieces
Hot fudge ice cream topping, warmed
Nuts, chopped, optional
Whip cream, optional
Fry to a golden brown.
Fry flour tortillas in oil heated to 350 degrees. Once crisp, remove from pan and place on a plate lined with paper towels. Drain and blot the tortillas. While still warm, sprinkle both sides with the cinnamon sugar mixture. Cut into wedges, I used my pizza cutter. Make a layer of cinnamon sugar chips and layer of strawberries. Drizzle warm chocolate sauce over chips and strawberries. I sprinkled mine with chopped nuts. Continue layering, with chips, strawberries, chocolate and nuts. Whip cream makes a great addition to this recipe. Enjoy!
Optional Air Fryer Directions:
Spray tortillas with nonstick cooking spray (Pam)
Crisp in air fryer and immediately sprinkle cinnamon sugar on both sides of crisp tortilla. Cut into wedges when cool enough to handle. Layer chips, strawberries, warmed chocolate sauce, nuts and whip cream.
1/2 cup sugar
2 teaspoons of cinnamon
When it’s warm, I want salad for meals. Here is a quick and easy salad that you make ahead later in a bowl and toss the next day. Perfect for when you are entertaining and you actually make it ahead of time. I think you will really like this salad I made in the food processor. Easy and delicious. This low carb and delicious. You would never know that a low carb salad could taste this great.
1 head of iceberg lettuce
1 head of cauliflower or several bunches of broccoli, I used broccoli
Small bunch of scallions, white and green snipped
2 10 ounce boxes of frozen peas, or a bag
1 cup grated Parmesan or Italian Blend cheese
1 pound of bacon cooked crisp, drained well and crumbled
I Chopped the lettuce and broccoli in the food processor. Layer the above ingredients in a large salad bowl. Top with dressing and cover tightly. Next day, toss and serve.
1 1/2 cups of mayonnaise
1 dry packet of Italian Seasoning
Add seasoning to mayonnaise and blend well. Put on top of layered salad and refrigerate overnight. Toss salad and serve. Enjoy.
This recipe brings back many sweet memories of my Mom. My Mom loved muffins of every kind. When she was undergoing treatment for her cancer, she had a very hard time swallowing. She could however, still eat and swallow muffins. I would make different flavors a couple of times of week. Lemon Poppy Seed muffins were her favorite. In your memory Mom with love.
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup sugar
1/2 stick butter, room temperature
2 eggs, room temperature
1 teaspoon vanilla
Zest of 2 large lemons
Juice of two large lemons*
3/4 cup of sour cream
1 1/2 Tablespoons of poppy seeds
Preheat oven to 450 degrees. In a small bowl, whisk flour, salt and soda and set aside. Blend sugar and butter together in a separate bowl. Add eggs, vanilla, lemon zest and lemon juice. Blend in sour cream. Blend or stir in poppy seeds.
Line with baking cups or spray your muffin with nonstick cooking spray. I bake muffins either way, so it’s your choice. Fill each muffin cavity about 2/3 full. Bake for 13 minutes or until a cake tester is inserted and comes out clean. Yields a bakers dozen, lucky 13! Enjoy!
*Using fresh lemon juice produces a subtle taste of lemon. If you prefer a stronger taste, omit the juice and use lemon extract. I actually prefer real lemon juice and lemon zest. Also, make sure you microwave your lemon(s) for 15 seconds on high and you will easily get twice the juice. This tip works on all citrus.
I love salads. I really love spinach salad, this is my second one on my blog. If you prefer arugula or spring mix, you can easily substitute spinach for something else. I did make a homemade poppy seed dressing and it has a little tang. If you prefer something like balsamic or any other vinaigrette, that would work also. This is a perfect spring/summer salad and it’s Popeye’s favorite! 😉
2 packages (6 ounces) baby spinach
1 4 ounce container of feta cheese, crumbled
1/4 purple onion, sliced into pieces
1 pound of bacon, cooked crisp and crumbled
1 cup of pecans, I used praline pecans I purchased at the grocery store
3 cups of sliced strawberries
Place ingredients in a salad bowl and toss. Serve with poppy seed dressing or your favorite dressing.
Poppy Seed Dressing
1 cup of mayonnaise
1 teaspoon of Dijon mustard
1/3 cup sugar
3 Tablespoons white vinegar
2 Tablespoons of poppy seeds
1 teaspoon salt
1 teaspoon pepper
Mix together and serve over Strawberry Fields Salad or your favorite salad. Dressing will last a week in the fridge. Enjoy!
This is a very old recipe. I adapted this recipe and added 3 cups of grated carrots to the original recipe. This is a very moist and delicious cake, a favorite of my Dad and my clients. People love carrot cake all year but Easter is also a popular time too.
2 cups flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
1 teaspoon vanilla
6 cups carrots, grated (6 is not a misprint)
1 1/2 cups pecans, chopped
Preheat oven to 350 degrees. Spray with nonstick spray that contains flour or grease and flour your cake pans. You will need three 9″ cake pans or you can use two for thicker layers. Please line your pans with parchment paper and also spray the parchment paper. Set aside.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Blend together dry before adding your wet ingredients. Add oil, vanilla and add eggs one at a time. Add carrots and nuts and combine. Divide equally into your pans. Bake for 40 minutes or until a cake tester comes out clean. Cool in pan for 5 minutes. Remove from pan and cool completely before frosting.
Cream cheese Frosting
2 blocks of cream cheese, room temperature
2 sticks of butter, room temperature
4 teaspoons vanilla
2 pounds of powdered sugar
Blend cream cheese and butter together. Add vanilla and slowly add powdered sugar. Frost on cooled cake. Keep refrigerated. Enjoy.
I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!