Happy Thanksgiving 2010!

‎"Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
Sae let the Lord be thankit."

~Robert Burns

French Toast Casserole

Ingredients

• 5 cups bread cubes
• 4 eggs
• 1 1/2 cups milk
• 1/4 cup white sugar, divided
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon margarine, softened
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter an 8x8 inch baking pan.
2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3. Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top. Bake in preheated oven about 45 to 50 minutes, until top is golden.

Power Bars

• 1 1/2 cups rolled oats (I used the quick ones)
• 2 cups nonfat dry milk powder
• 2 cups unsalted mixed nuts (I got mine at CVS- this week a large can is 5.99)
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/2 cup flaked coconut
  
• 1 teaspoon salt

• 4 egg whites
• 3/4 cup canola oil
  
• 1 cup honey (or that nectar stuff you use)
• 2 teaspoons vanilla extract

Preheat an oven to 325 degrees F (165 degrees C). Line a large baking sheet with aluminum foil and spray with cooking spray.

Place the oats and nuts into a food processor. Pulse until finely ground; pour into a large mixing bowl. Whisk in the dry milk, cranberries, raisins, cinnamon, and salt; set aside.

Beat the egg whites until frothy in a small bowl; stir in the canola oil, honey, and vanilla extract and pour into the dry mixture. Stir until evenly moistened and press into the prepared pan.

Bake in the preheated oven until the mixture is browned all over, 25 to 30 minutes. Remove the power bar mixture by lifting the foil out of the pan. Allow to cool slightly; remove the foil and cut into bars while still warm. Allow to cool completely on a wire rack before serving. Store in airtight container, or freeze in plastic snack bags

Scrambled Egg Muffins

Ingredients

• 1/2 pound turkey sausage
• 12 eggs
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup shredded Cheddar cheese

Directions

1. In a skillet, cook the turkey sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.
2. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean.

Beer Pancakes (or Waffles)

• 1 cup sifted all-purpose flour
• 1/4 cup white sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1 cup beer
• 2 tablespoons butter, melted

Directions

1. In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
2. Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.For waffles, just prepare batter and cook as usual.
   

Made From Scratch Chocolate Pudding

1 cup white sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 cups milk

2 (1 ounce) squares unsweetened chocolate, chopped

2 egg yolks

2 tablespoons butter

2 teaspoons vanilla

In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.

Individual Brunch Quiches

Molly, I know how much you love quiche...

INGREDIENTS

	2 cans (8 oz each) crescent rolls
	1 package (8 oz) cream cheese, softened
	3 eggs
	1 small onion, chopped (1/4 cup)
	1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
	1/4 teaspoon salt
	1/8 teaspoon pepper
	1 cup shredded Swiss cheese (4 oz) DIRECTIONS Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with Pam. Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill). Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Tamale Pie

1 pound lean ground beef or turkey
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 can black beans, drained
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese.

Crust (or you can just mix up a package of cornbread mix according to directions):
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, black beans, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.

In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread filling into a baking dish, about 12- x 8-inches. Spoon cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.

Supposed to serve 6; at our house it serves 4.