By BETTY BIVINS COOK
CHRISTMAS BREAKFAST CASSEROLE
Bake 25 minutes
Serves 12
1 lb. bulk Italian sausage
1 cup chopped onion
7 oz. jar roasted red peppers, drained and chopped, divided
10 oz. pkg. frozen chopped spinach, thawed and well drained
1 cup all purpose flour
1/4 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. salt
8 large eggs
2 cups whole milk
1 cup shredded provolone cheese
Fresh rosemary sprigs, optional
Preheat oven to 425 degrees F. In a skillet cook sausage and onion over medium heat until sausage is no longer pinkl; drain. Transfer to a greased 3-quart baking dish. Sprinkle with half of the red pepper and all of the spinach.
In a bowl, combine the flour, Parmesan cheese, basil, and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach.
Bake until a knife inserted in the center comes out clean, 20-25 minutes. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired.
BRUNCH ENCHILADAS
Makes 12 servings
3 cups shredded Mexican cheese blend, divided
2 cups cubed fully cooked ham
1 small green pepper, chopped
1 medium tomato chopped
12 (6-inch) flour tortillas
10 large eggs
2 cups half-and-half cream
2 tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. onion powder
1/2 tsp. pepper
Toppings:
4 green onions, thinly sliced
1/2 cup cherry tomatoes, quartered
2-1/4 oz. can sliced ripe olives, drained (optional)
Preheat oven to 350 degrees F. Place 2 cups cheese, ham, green pepper, onion and tomato in a large bowl toss to combine. Place 1/2 cup mixture off center on each tortilla. Roll up and place in a greased 13 x 9-inch baking dish, seam side down.
In another bowl, whisk eggs, cream, flour and seasonings until blended; pour over enchiladas. Sprinkle with remaining cheese; add toppings.
Bake, covered, for 30 minutes. Uncover; bake until cheese is melted and knife inserted in egg portion comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
CUBAN SLIDERS
Makes 2 dozen
2 pkgs. (12 oz. each) Hawaiian sweet rolls
1-1/4 lbs. thinly sliced deli ham
3 slices Swiss cheese (about 6 oz.)
24 dill pickle slices
Topping:
1/2 cup butter, cubed
2 tbsp. finely chopped onion
2 tbsp. Dijon mustard
Preheat oven to 350 degrees. Without separating the rolls, run each package of rolls in half horizontally; arrange the bottom halves in a greased 13 x 9-inch baking pan. Layer with ham, cheese and pickles; replace top halves of the rolls. In a microwave, melt the butter; stir in onion and mustard. Drizzle over rolls. Bake covered for 10 minutes. Uncover, bake 5-10 longer or until golden brown and heated through.
CHRISTMAS DAY CHICKEN
16 boneless, skinless chicken breast halves, 4 oz. each
2 cups sour cream
1/4 cup lemon juice
4 tsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. pepper
2 tsp. paprika
1 tsp. seasoned salt
1 tsp. garlic salt
1-1/2 to 2 cup crushed butter flavored crackers
1/2 cup canola oil
1/2 cup butter, melted
Place chicken in 2 large shallow bowls. In another bowl, combine sour cream, lemon juice, Worcestershire sauce, and seasonings. Pour over chicken; turn to coat. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Drain and discard marinade. Coat chicken with cracker crumbs. Place in 2 greased 13 x 9-inch baking dishes.
In a bowl, combine oil and butter; drizzle over the chicken. Bake uncovered until a thermometer reads 165 degrees (30-35 minutes).
GINGERED APRICOT-APPLE CRUMBLE
Makes 12 servings
1 cup apricot nectar
3/4 cup finely chopped dried apricots
1/3 cup honey
1/4 cup maple syrup
2 tbsp. lemon juice
8 cups sliced peeled tart apples (about 8 large)
3 tbsp. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Topping:
1/4 cup all-purpose flour
1/2 cup quick cooking oats
1/4 cup canola oil
1/4 cup maple syrup
1/2 cup chopped pecans (optional)
In a bowl, combine first five ingredients; set aside. Arranged apples in an ungreased 13 x 9-inch baking dish.
Combine flour, cinnamon, and ginger. Stir into the apricot mixture. Spoon over apples.
Combine topping ingredients, adding pecans if desired. Sprinkle over fruit.
Bake at 350 degrees for 50-60 minutes or until topping is golden brown and fruit is tender.
These recipes came from Taste of Home’s “13 x 9” magazine. It’s full of wonderful recipes for the holiday season. It will be on sale on magazine racks in area stores until Jan. 6, 2022.
