Knits ~n~ Purls ~n~ More

Breakfast for tomorrow!??! I think yes!

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minute

I think this will be on the menu for next week!

Mexican Lasagna:

Ingredients

1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 package (about 1 ounce) fajita seasoning mix
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons dried oregano leaves, crushed
12 corn tortillas (5-to 6- inch)
Chopped tomatoes (optional)
Sliced green onions (optional)

Preparation

Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.

Trent wanted M &B M cookies for his birthday, so I opted for bar cookies, as I didn’t want to be stuck in the kitchen for hours making cookies.

M & M Bar Cookies
2 3/4 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, melted (I let it go on the stove until it started to turn a little brown and nutty)
2 1/4 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups M&M’s

Preheat the oven to 350. Lightly spray a 10 X 15″ jelly roll pan with non-stick spray.

In a large bowl, combine the flour, baking powder, and salt.

In another large bowl, combine the melted butter and brown sugar, stirring until evenly distributed. Allow to cool slightly. Add the eggs, one at a time, beating very well after each one. Mix in vanilla extract. Stir in the flour mixture and when combined add in the M&M’s. Spread the batter into the prepared pan.

Bake for 24-26 minutes, until they are shiny and golden brown on top. Try not to overbake these or they will be dry. A cake tester will most likely not come out clean. Remove from the oven and cool completely before cutting.

I had this today at my MomsNext meeting, and oh my, heavens! So yummy!! This will be a must have dessert for some upcoming family functions!

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

This was our dessert… a simple angel food cake, topped with whipped topping and strawberries.

Now I am ready to veg for the rest of the evening.