Breakfast Casserole

My mom has made this every Christmas morning for as long as I can remember!  She also made it for General Conference and for other holidays.   I have blended this tradition of Christmas morning breakfast with Jason's family tradition of Orange Rolls, and VOILA!  They go perfectly together!  Just like Jason and I do!  

Definitely make this ahead, as it needs to refrigerate over night.  This is one reason it is perfect for Christmas morning.  I prepare it the day before, then put it into bake before we open presents.  About the time we are done opening presents the casserole is ready eat.

This is basically a savory bread pudding, and if you know me, you know how much I LOVE bread pudding!   I totally understand how the texture of this can be a turn off for some, but we all love it!

In a buttered 9x13 baking dish layer 

7-10 slices of White bread, cubed (I use the Franz's brand whole wheat white bread.)

1 cup of shredded cheddar cheese

1-1 1/2 lbs of browned, crumbled turkey breakfast sausage (or cooked, sliced 20 pork breakfast sausages)

Mix together  - 4 eggs
                        2 1/4 cup milk
                        3/4 Tbsp. dry mustard
Pour over casserole and refrigerate over night.

The next morning (perfect to do while the kids are looking in their stockings, and anxiously waiting to open presents.)
                         Mix together 1 can cream of mushroom soup
                                             1/2 cup milk
Pour over the casserole and bake 1 1/2 hours at 300 degrees.   

2 

Orange Rolls

These are the BEST orange rolls out there!  The dough and the icing both have sour cream, which adds a deep richness and softness to these delicious rolls.  Christmas morning would not be what it is with out these rolls, along with Breakfast Casserole after opening presents.  

The recipe comes from my mother in law's cookbook.  Another favorite of Jason's from growing up.  Perfect for a festive breakfast, or for a decadent dessert. 

For Christmas I make them the night before, I will start the dough about lunch time on Christmas Eve.  I warm them in the oven after we open presents on Christmas morning, then make and add the icing/glaze. 

1 TBSP active dry yeast

1/4 cup warm water (I got VERY warm, almost hot to make sure the yeast gets activated.  This is actually a very small amount of yeast for this amount of dough.)

1 cup sugar

1 tsp salt

2 eggs

1/2 cup sour cream

1/2 butter or margarine (1 stick), melted

3 1/2 cups flour

2 TBSP grated orange peel (about 2 oranges)

Glaze - 

3/4 cup sugar

1/2 cup sour cream

2 TBSP orange juice

1/2 cup butter or margarine

1.  Dissolve yeast in warm water in large mixing bowl (I use the bowl of my Kitchenaid mixer.) Beat in 1/4 cup of the sugar, salt, eggs, sour cream, and 6 TBSP of melted butter.  Gradually add 2 cups flour.  Beat till smooth.  Knead remaining flour into dough.  I use my dough hook for all of this.  I really hate kneading, so I let my dough hook work the dough really well.  

2.  Let the dough rise in a large, lightly greased bowl, in a warm place, covered.  Rise till doubled, about 2 hours.  This dough does take longer than your average dough to rise.  If I am in a hurry, then I start out by adding 2 TBSP to the 1/4 cup of hot water in the beginning.  

Knead the dough on a well floured surface.  I do this in the bowl.  I just punch it around a little bit.  (Can you tell I am really not in love with kneading dough?)

3.  Roll one half of the dough to a 12 inch circle.  Combine 3/4 sugar and orange rind.  Brush dough with 1 TBSP melted butter and sprinkle with one half of the orange/sugar mixture.  

4.  Cut into 12 wedges.  Roll up, starting with the wide end.  Repeat with remaining dough.  (I tend to always cut more than 12 wedges.  I don't count them.  I just eyeball a good width, and end up with however many.

5.  Place point side down in the three rows in greased 9x13 pan.  Cover and let rise in a warm place, about an hour. 

6.  Then bake in moderate oven.  350 degrees for 20 minutes or until golden brown.

Glaze - 

Combine ingredients and boil for 3 minutes, stirring constantly.  Pour over rolls when removed from the oven.  

There is a lot of glaze.  I pour it all on, all over the rolls.  It soaks into every crevice, and is SO good!

Old Fashioned Custard Egg Nog

No food says Christmas more to me, and my senses, than my mother in law's Egg Nog!  It is nothing like the egg nog you buy at the store!  It has been in Jason's family for many generations.  If your house is a dry house like ours, you will especially love this family friendly holiday beverage.

I like to double this recipe so we can have some on Christmas Eve and on Christmas Day, or enough to feed a crowd - which is usually the case.  I always make another double batch for New Years Eve so we can make sure and get enough of it before the next Christmas!

Eggnog makes everyone feel happier!  Egg Nog mustache.

6 eggs, separated

1/2 cup sugar, divided

4 cups milk (I use skim)

1/4 tsp. salt

1 pint heavy cream, whipped

2 tsp. vanilla

Nutmeg for garnish

**This part needs to be done many hours before serving.  I usually do it first thing in the morning if are planning on serving it that night.  It can also be done the day before.  Also, this is a million times easier to make with a Kitchen Aid or Bosche mixer.  The egg yolks and whites require a lot of whipping action.  I used to make it with my hand mixer.  It is possible, it just means you have to stand there holding the mixer and watching it for a lot of time.  

1. Beat egg yolks till light in color.  (Really pale yellow.)  Gradually add 1/4 cup sugar,beating well.

2. In a saucepan scald milk just until it coats a metal spoon.  Watch closely so it doesn't boil.  Slowly stir about 1 cup of the milk into the egg yolks.  Stir constantly to keep eggs from cooking.   Pour the egg yolks into the milk in the saucepan while continuing to stir.

3.  Cook slowly over low heat, stirring until mixture thickens slightly and coats a metal spoon.

4.  Pour into large bowl and chill in refrigerator.

**This next part needs to be prepared after the egg yolk mixture is well chilled. I usually prepare right away, but keep it chilled in a separate bowl until they are both sufficiently chilled and ready to fold together.

1.  Add salt to egg whites, and beat until soft white peaks form.  Gradually add remaining 1/4 cup sugar, beating until stiff and glossy.

2.  Whip cream until stiff.

3.  Gently fold egg whites into cold custard (egg yolk mixture).

4.  Add vanilla extract, then carefully fold in whipped cream.

5.  Pour into serving bowl and chill for several hours!  This tastes almost disgusting when even slightly warm. It must be cold!

6.  Dust top with nutmeg before serving.

**Just before serving, or re-serving, gently refold to distribute any liquid which may have settled to the bottom.

Raspberry Bread Pudding

If you're looking for the most delicious, warm and comforting food out there, look no further!  Here it is!

 What's not to love?  Heavy Cream?  GOOD!  Sugar?  GOOD!  Butter?  GOOD!

This is a copy cat recipe I found on Pinterest from the restaurant Kneaders in Utah.  I love Kneaders and know that their food is so yummy!  Also, my grandma has even worked with them to develop a pie recipe or two.  (I have those in my recipe box :) )  

Back in December I was invited to a Girlfriend's Christmas party and dessert exchange.  I could not decide what to make!  When I don't have the answer, to any of life's many questions, I call my mommy.  Her immediate answer was the Kneaders Raspberry Bread Pudding she found on Pinterest.  She had made it over General Conference weekend, and my whole family loved it!  It was a huge hit at the dessert exchange.  Since then I've made it for my family over Christmas break for dessert, for book club brunch and for a Relief Society (women's church group) February meeting.  Now that I have shared this delicious dish with friends everyone asks for it.  So here it is.  Also, HERE is the link to where I found it off of Pinterest. 

1 1/2 loaves aged, white bread (I use the French Bread loaves from the bakery in my local grocery store.)
1 qt. heavy cream
3 C. sugar
1 egg
1 tsp. vanilla
5 C. raspberries, fresh or frozen
1 C. sugar
1/2 C. apple juice

In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
Top with the remaining bread.Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)

Vanilla Cream Sauce
1 1/3 C. butter
5 T. flour
3 C. heavy cream
1/2 tsp. salt
2 tsp vanilla
2/3 C. sugar
Melt butter in medium saucepan and add flour.  Stir 10 minutes until it has a nutty aroma, do not brown.  Add salt, cream and sugar until mix is thick.  Remove from heat and stir in vanilla.  Serve warm over the pudding.

**The first time I made it, for the dessert exchange, I made the Vanilla Cream Sauce.  Since then I have left it off.  It is way less calories, and still extremely delicious!  If using it for breakfast or brunch I would suggest you consider this option.

Peaunut Butter Balls

          Christmas is not complete without some of these deliciously crunchy peanut butter, dipped in chocolate, balls.  They are super easy to make.  In fact my kids fight over who gets to help mom with this recipe.

Melt together over low heat -
2 sticks of butter or margarine
16 oz. of crunchy peanut butter

In a 2 qt. bowl stir together -
3 1/2 cups of Rice Krispies
1 lb. of powdered sugar

Pour the melted peanut butter mix over the Rice Krispies mix and gently mix it with a large wooden spoon. 

This is the part that the kids love to help with.  They will happily wash their hands if they know they get to help with this fun job!  Using your hands, form the Peanut Butter mix into 1 inch balls.  (I like them to be small enough to eat in one bite if so desired.  Also, you get a better peanut butter/chocolate ratio that way.) 

Melt, carefully stirring over low heat - 
1 package of semi-sweet chocolate chips
1/2 bar of **parafin wax  

 **Parafin wax is found by the home canning supplies.  It is perfectly edible, and in this recipe is used to give the chocolate a shiny, glossy appearance.  It could be left out, if you prefer.  I have always used it.

Using a slotted, metal spoon, dip and roll the balls in the chocolate.  Place and cool on wax paper or a Silpat.

Store in a tightly covered container.  I would think that they would keep for a week or two, but they never last more than a few days around here, so I couldn't tell you for sure.

Orange - Chocolate Chip Cookies

I was really excited to try this recipe.  I made some adjustments to the original that I found on Allrecipes.com.  For the original check out this link. 

I didn't use as much vanilla extract, and I added in some shortening taking away some of the butter.  I really like shortening in my cookies.  The original said that these become crispy as they cool.  I like a little crisp to the outside with the inside chewy.  That is what shortening helps to accomplish.  Also, I used semi-sweet chocolate chips, instead of white chips.  I just prefer them.  I think that dark chocolate would also be delicious with the orange flavor of these YUMMY cookies!

I can't wait to make these for Christmas.  The Orange-Chocolate combo always reminds me of Christmas.

I got 36 cookies out of this batch.  My family LOVED them.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup shortening
• 1 1/3 cups white sugar
• 1 tsp. vanilla extract
• 1 egg
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons orange zest
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper, or use a Silpat.
2. In a bowl of mixer, cream butter and shortening on medium speed, adding sugar gradually. Add vanilla and egg. Add flour, baking powder, salt, and orange zest. When dough is mixed well, add in chocolate chips.
3. Drop dough by spoonful onto baking sheet, spacing 1 inch apart, flattening slightly with back of spoon. Bake at 350 degrees F (175 degrees C) 10 to 12 minutes or until beginning to brown. Allow to cool completely on cooling rack.