Easter is one of my favorite times of the year. Maybe you need an idea for a quick breakfast after sunrise service or an idea for a delicious light dessert. Try one of my recipes for a new Easter favorite. Happy Easter!
Overnight Egg Casserole
8 slices bread, cubed
3/4 lb. Cheddar cheese, shredded
1 1/2 lb. fresh, ground spicy pork sausage
2 1/2 cups milk
1 T. prepared mustard
1 (10.75 oz.) can condensed cream of mushroom soup, undiluted
1/4 cup chicken broth
Place bread cubes in a greased 13 x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
BLT Brunch Pie Recipe
1 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. dried basil
1/2 cup shortening
1/2 cup sour cream*
Combine first 4 ingredients; cut in shortening until crumbly. Stir in sour cream. Cover; refrigerate 30 minutes. Press pastry into a 9-inch pie plate. Bake at 375 for 10 minutes. Cool completely.
3/4 cup mayonnaise*
1 c. shredded Cheddar cheese
1 (4 1/2 oz.) can mushroom stems and pieces, drained
8 bacon strips, cooked and crumbled
1 T. chopped green pepper
1 T. chopped onion
3 medium tomatoes, sliced
Combine mayonnaise, Cheddar cheese, mushrooms, bacon, green pepper and onion. Layer half of the tomatoes in crust; top with half of the mayonnaise mixture. Repeat layers. Bake at 350 for 30-35 minutes or until golden brown. Refrigerate leftovers.
*Reduced-fat or fat-free sour cream and mayonnaise may not be substituted.
Place cake layers, top-sides up, in two clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals. Stir boiling water into dry gelatin, mix in medium bowl at least 2 minutes until completely dissolved. Carefully pour evenly over cake layers. Refrigerate 3 hours. Pour milk into large bowl. Add dry pudding mix. Beat with whisk 2 minutes or until well blended. Gently stir in whipped topping; set aside.
Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate at least 1 hour before serving. Store leftover cake in refrigerator.
1 can (20 oz.) crushed pineapple in juice, undrained
Mix pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping. Cut cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times. Refrigerate at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.