confetti egg strata

 

This breakfast casserole brings back good memories.  I had to text my friend Melissa to get it from her so I could make it for family when they were in town.  Melissa used to make it with ham but since I had just made a ham breakfast casserole I went with sausage this time.  Either way is delicious.

confetti egg strata (Melissa got it from Pampered Chef)

8 ounce (1/2 loaf) Italian bread, cut into 1" cubes

8 ounces ham, cut into 1/2" cubes (I used a pound of sausage this time)

1 cup fresh mushrooms, sliced

1 cup red or green peppers, chopped

1/2 cup green onions, sliced

2 cups shredded cheddar cheese

10 eggs, lightly beaten

3 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Cut, slice, chop and beat separate ingredients.  Grease 9x13 pan.  Layer half of bread, cheese, ham, mushrooms, peppers and onion in pan.  Repeat.  In bowl with eggs, whisk in milk and seasonings, blend well.  Slowly pour egg mixture evenly over layered ingredients.  Cover with aluminum foil, refrigerate several hours or overnight.  Remove foil.  Preheat oven to 350 degrees.  Bake 55-60 minutes or until strata is set and the top is golden brown.  Serves 12.  

soft peanut butter cake (vegan)

 

I recently made this cake for a peanut butter lover (whose sister is vegan) and it was a hit!  The cake is actually so soft you would never guess this is a vegan recipe.  Someone in the family drizzled a little chocolate over the top of his which was a great idea.

soft peanut butter cake (short girl tall order)

2/3 cup plant based milk (I used almond milk)

1 tablespoon lemon juice

3/4 cup sugar

1/3 cup creamy unsalted peanut butter

1/2 cup olive oil or any neutral oil

2 teaspoons vanilla extract

1 1/2 cups pastry flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

frosting

1/2 cup vegan butter

1/4 cup creamy unsalted peanut butter

2 tablespoons coconut cream (I omitted because we didn't have it)

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

roasted peanuts, as a topping, optional

Preheat the oven to 350 degrees and line an 8x8 pan lightly.  Set aside for later.

Add the plant based milk and lemon juice to a large mixing bowl and whisk together.  Let sit for 2-3 minutes to curdle.

Next, add the sugar, creamy peanut butter, oil and vanilla to the bowl and whisk together.  Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt and baking soda.

Mix into a thick batter.  

Pour the batter into the pan and put into the oven.  Bake for 30-32 minutes or until cooked through.

Once baked, remove the cake from the oven and let cool in the pan for 10 minutes.  Then carefully remove to a wire rack or pedestal plate to cool.  Let cool completely before frosting.

Make the frosting by adding the butter to a bowl and using an electric mixer to whip for a minute or two until fluffy.  Add the creamy peanut butter, coconut cream and vanilla to the mixing bowl.  Whip with the butter or another minute or two until smooth.

Gradually whip in the powdered sugar until incorporated.  Once all the powdered sugar has been mixed in, whip it a little longer to make it extra fluffy.

Spread onto the cake and top with roasted peanuts.

rotisserie chicken vegetable soup

 

I needed to use up the leftover rotisserie chicken in the fridge so found this recipe.  It's so simple and tastes really good.  I altered the recipe to cook in the crock pot for hours to meld the flavors together more. 

rotisserie chicken vegetable soup (the cozy cook)

1 pound rotisserie chicken, chopped

1 tablespoon butter

1 yellow onion, dced

1 cup carrots, diced

2 ribs celery, diced

1 tablespoon minced garlic

7 cups vegetable broth (or chicken broth)

1 1/2 cups frozen mixed vegetables (I used peas and green beans)

seasonings

1 teaspoon dried parsley (I used 1/4 cup fresh parsley)

1/2 teaspoon EACH: dried basil, oregano, mustard powder

1/4 teaspoon pepper

Melt butter in a skillet over medium heat.  Add the onions, carrots and celery and soften for 5 minutes.  Add the garlic and seasonings.  Stir to combine.

Put the chopped chicken into the crock pot.  Add the vegetables with seasonings.  Add the broth and frozen mixed vegetables.  Turn the crock pot onto HIGH.  Cook for at least several hours.

Note: Next time I'll add some zucchini to the soup and sprinkle a little Parmesan cheese over the top.