Sunday Brunch Casserole

1/2 pound diced ham

1/2 Cup chopped onion

1/2 Cup chopped pepper

12 eggs

1 Cup milk

1 pkg (16 oz) frozen hash browns

1 Cup shredded cheddar cheese

1 tsp salt

1/2 tsp pepper

 

In a skillet saute ham, onion, green pepper until tender.  Remove with a slotted spoon.  Beat eggs and milk in a large bowl.  Stir in hash browns, cheese, salt, pepper, onion, green pepper and ham. Transfer to greased 9 x 13 baking dish.  Bake uncovered at 350 for 35-45 minutes until a knife inserted near center comes out clean. 

 

Image from Plum Street Collective 

Breakfast Casserole

16 ounces frozen hash brown patties

1/2 Cup melted butter

1 Cup cheddar cheese

1 Cup Monterey Jack cheese

1 Cup diced ham

1/2 Cup canned milk

4 eggs

1/4 tsp salt

Spray vegetable spray in 9 x 9 pan.  Put hash browns on bottom of pan.  Pour melted butter over hash browns.  Bake at 425 degrees for 25 minutes.  Take out and top with ham and cheese.  Beat eggs, milk and salt.  Pour over potatoes and cheese.  Bake at 350 for 30 minutes.

Can be doubled and put in 9 x 13 for a thicker casserole. 

Cheesy Sausage Soufflé

 

• 1 Pound Sausage cooked (or bacon, chopped, or ham, diced)
  
• 2 Cups Monterey Jack Cheese shredded *see note
• 3 Cups Cheddar Cheese sharp, shredded
• 1 Cup Mozzarella Cheese shredded
• 1/2 Cup Milk
• 1 ½ Cups All Purpose Flour
• 1 ½ Cups Cottage Cheese
• 9 Eggs lightly beaten
• 1/3 Cup Butter melted
• 1 Can Green Chiles small, diced

Instructions

• Preheat oven to 375 degrees F.
• Spread 1/2 of the melted butter in a 9x13 pan. (be sure to cover sides too)
  1/3 Cup Butter
• In a large bowl, combine the remaining ingredients and stir well.
  1 Pound Sausage, 2 Cups Monterey Jack Cheese, 3 Cups Cheddar Cheese, 1 Cup Mozzarella Cheese, 1/2 Cup Milk, 1 ½ Cups All Purpose Flour, 1 ½ Cups Cottage Cheese, 9 Eggs, 1 Can Green Chiles, 1/3 Cup Butter
• Pour into a 9x13 pan.
• Bake for 50 minutes or until golden and knife inserted comes out clean. Picture and recipe from Oh Sweet Basil 

Sausage Souffle

 8 slices of bread - cubed including crusts

2 Cups grated cheese

1 1/2 Pound Browned sausage

2  1/2 Cups milk

4 beaten eggs

3/4 tsp mustard

1 can of cream of mushroom soup

1/2 Cup milk

Butter a 9 x 13 pan and put the cubed bread, cheese and sausage in layers.  Mix 2 1/2 cups milk, eggs and mustard and pour over the layers in the pan and let it stand over night.  In the morning mix the soup and 1/2 cup milk and pour over and bake uncovered at 300 for 1 1/2 hours. 

Egg Casserole

 8 slices of bacon

4 green onions sliced

8 eggs

1 Cup milk

1/2 tsp salt

2 1/2 Cups shredded Monterey Jack Cheese 

Fry bacon, drain, reserving 1 TBS of drippings.  Saute onions in drippings until brown.  Beat eggs with milk and salt.  Stir in bacon, onions and 2 Cups of the cheese.  Pour into a greased 2 quart baking dish.  Bake uncovered at 350 for 40-45 minutes. Then sprinkle with remaining cheese and return to oven until melted.  

 

Image from Pretty Providence 

Easy Egg and Sausage Casserole

 

Ingredients

• 8 - 10 eggs scrambled with a fork
• 1 cup shredded cheddar cheese we like sharp cheddar
• 1 teaspoon salt optional
• 1 pound browned sausage
• 2 slices bread cut into cubes & slightly dried
• 2 cups milk

Instructions

• Preheat oven to 350°F.  Grease 9 x 13  
• Scramble eggs in a mixing bowl and then stir in milk.
  8 - 10 eggs, 2 cups milk
• Add remaining ingredients to mixing bowl and stir well, pour into pan and bake for 30 - 45 minutes.
  1 cup shredded cheddar cheese, 1 teaspoon salt, 1 pound browned sausage, 2 slices bread

Notes

• Since the number of eggs can be varied the thickness of the casserole will affect baking time
• Milk can be substituted for half milk and half cream or half and half for a richer casserole
• To make a bacon sausage and egg casserole use half a pound of sausage and half a pound of bacon
• Original, maple or zesty sausage can be used, find your favorite flavor and enjoy
• Bread should be slightly dried out or toasted before cutting into cubes. We've prefer smaller cubes as they mix in with the other ingredients to create the best flavors in every bite
• To freeze casserole cut into individual servings, allow to cool, wrap in a paper towel and freeze individual portions in freezer bags

Picture and recipe from Plowing Through Life. 

SMORE COOKIES

Ingredients 

• 1 1/2 cups all-purpose flour 
  
  180g
  
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp corn starch
• 3/4 cup semisweet chocolate chips
• 10 tbsp unsalted butter room temperature
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup mini marshmallows OR marshmallow bits, divided
• 1 bar Hershey's Chocolate 1.55oz
• 4 Graham crackers 56g

Instructions

• Roughly chop the Graham crackers and Hershey's bar, then tear the mini marshmallows in half. These marshmallows are one of the best parts of the cookie but they will puff up and get a bit out of control if you don't halve them.
• Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
• Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes. Add in egg and vanilla and until combined. Scrape the bowl down and mix once more.
• Gradually add flour mixture to butter mixture, beating on low speed until just combined.
• Reserve a handful of the torn marshmallows and set aside then add the remaining marshmallows, chocolate chips, and Graham crackers to the dough and mix on low until just combined (do not over-beat).
• Refrigerate dough for an hour or more.
• Heat oven to 350F. Portion out roughly two tablespoon sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
• Bake at 350° for 8 minutes then top the cookies with the reserved marshmallow and Hershey's bar pieces then return to the oven for 2-3 minutes to finish baking. IF a some cookies had a blowout because of a few too many marshmallows to you can corral them back together with a round cookie cutter or a knife.
• Leave on pan to cool completely.Picture and recipe from Preppy Kitchen 

Waffles

 

Ingredients 

• 2¼ cups all-purpose flour (270g)
• ¼ cup granulated sugar (50g)
• 1 tablespoon baking powder
• ¾ teaspoon salt
• 2 cups milk (480ml)
• ½ cup unsalted butter melted (113g)
• 2 large eggs
• 
  2 teaspoons vanilla extract

Instructions

• Preheat the waffle iron. (If you can choose settings, I recommend a darker or higher heat setting for a crispier waffle.)
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the milk, melted butter, eggs, and vanilla. Pour the milk mixture into the flour mixture and stir together just until combined.
• Grease the hot waffle iron with butter or cooking spray. Add about 1/3 cup of batter for each waffle to the hot waffle iron. (The amount will depend on the size of your waffle maker so feel free to experiment with how much you add.)
• Cook until golden brown. Place on a wire rack until ready to serve so they stay crisp. Serve hot with maple syrup and butter or your favorite toppings.
   
  Picture and recipe from the Preppy Kitchen
   

Hamburger Sliders

 

INGREDIENTS

• 2 lbs ground beef
• ½ onion, diced
• 1 tsp salt
• ½ tsp pepper
• ½ tsp onion powder
• ½ tsp garlic powder
• 2 (9-count) packages pretzel slider buns
• 12 slices cheddar cheese
For serving: ketchup and mustard

DIRECTIONS
1. Preheat oven to 350°F.
2. In a large skillet, cook the ground beef and onion until the meat is cooked through. Drain excess grease.
3. Season with salt, pepper, onion powder, and garlic powder.
4. Slice the pretzel slider buns in half like one large sandwich.
5. Layer with 6 slices of cheese, the beef mixture, and the remaining 6 slices of cheese.
6. Place the tops on and bake for 15–18 minutes, until the cheese is melted and the buns are warmed through.
7. Slice into individual sliders and serve with ketchup and mustard.

Mediterranean Chicken Bowls

Ingredients:

 rice, lentils, cut and warm pitas, marinated 

grilled chicken, 

chopped tomatoes, 

cucumbers, tzatziki sauce,

hummus, pickled onions, 

Lentils - Lindsay Merrill - camp

 

• 2 cups black lentils

  

• 4 cups vegetable broth

• 2 cups water

• 1 teaspoon dried thyme or oregano

• ½ teaspoon garlic powder

Instructions

1. Combine all of the ingredients in a 

   saucepan on the stove and bring to

   a simmer.

2. Simmer uncovered for 15-20 

   minutes, or until the lentils are 

   tender.

3. Drain any excess liquid, then serve.

Notes

• This recipe makes approximately 5 cups of cooked lentils. 

   A serving of lentils is ½ cup, therefore this recipe makes 10 servings. 

  The nutritional information provided is for one serving.

• To make black lentils in an Instant Pot:

• Combine 2 cups of black lentils with 3 ½ cups vegetable 

  broth, 1 teaspoon dried thyme and ½ teaspoon garlic 

  powder in an Instant Pot.

• Set the steamer release valve to the “sealing” position.

• Set the manual timer on the Instant Pot to high 

  pressure for 8 minutes.

• Let the pressure naturally release for 10 minutes, 

  then release any remaining pressure before removing the lid.

• Drain any excess liquid, then serve.

Chicken Shawarma - Lindsay Merrill - Camp

Ingredients

For the Chicken (Can use this much marinade for like 4 lbs chicken)

• 2 lemons juiced (around 1/4 cup)

• ½ cup olive oil

• 6 cloves garlic peeled, smashed and minced (can used minced garlic in jar-- about 2-3 tsp

• Kosher salt and freshly cracked black pepper

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• ½ teaspoon dried oregano

• ½ teaspoon red-pepper flakes

• 2 pounds boneless skinless chicken thighs (way more chicken per batch of marinade)

Instructions

1. In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, 

   salt, pepper, cumin, paprika, oregano and red-pepper flakes. 

   Add the chicken, zip the top of the bag and give it a quick 

   shake to combine. Refrigerator for at least 1 hour and up to 12 hours.

2. Preheat a cast iron to medium high heat. Remove the chicken 

   from the marinade and grill each chicken thigh for 4-5 minutes 

   on each side until done. Remove and set aside to rest. (We’ll use grill.)

3. Slice the chicken against the grain into thin strips and transfer 

   back into the skillet and sauté for 2 minutes until just slightly 

   crispy around the edges.

4. Transfer the chicken to a large platter and serve with shredded 

   lettuce, olives and a squeeze of fresh lemon juice.

Best Tzatziki

Tzatziki (best if made ahead of time)

1/2 cup lemon juice

8 small garlic cloves, minced to paste

6 cups plain whole milk Greek yogurt

4 cups shredded English cucumbers (pre-wringing)--

 salted a bit, drained in a colander for as long as you 

can stand to wait, and then patted dry or wrung out

1 1/2 cups minced fresh mint

1/2 cup minced fresh parsley

3 tsp salt

1. Whisk lemon juice and garlic together. 

   Let stand for 10 minutes.

2. Stir in the rest of the ingredients. 

Lindsay's Hummus

 

Ingredients

• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ teaspoon baking soda (if you’re using canned chickpeas)
• ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
• 1 medium-to-large clove garlic, roughly chopped
• ½ teaspoon fine sea salt, to taste
• ½ cup tahini
• 2 to 4 tablespoons ice water, more as needed
• ½ teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• Any of the following garnishes:  drizzle of olive oil or zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Instructions

1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
5. Add the cumin and the drained, over-cooked chickpeas to the food processor.. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.
7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

Recipe and image from Cookie and Kate 

Peanut Noodle Salad - Lindsay Merrill - Camp

 

1. Cook a bunch of soba noodles

   

2. Rinse noodles to cool and mix in 

   a bowl with  shredded cabbage, 

   edamame, and thinly sliced bell peppers.

    

3. When close to serving time, mix with peanut salad dressing 

   (refrigerated section at Trader Joe’s). Sprinkle with 

   cilantro and peanuts. 

Southwestern Quinoa Salad - Lindsay Merrill - Camp

 Ingredients:

1 cup uncooked quinoa

2 cups water, salted

15 ounce can of black beans, rinsed and drained

2 cups corn (fresh is best, frozen is easy- no need to thaw before use)

1 red bell pepper, diced (you can also add some green pepper if you like green peppers)

1/2 an onion, finely diced (original recipe calls for red- I've used both red and yellow and both are good)

fresh cilantro, chopped (about 1/3 cup)

Dressing (can make in food processor)

1 clove garlic, finely minced

1 lime, zested and juiced

3 Tbs extra virgin olive oil

1 Tbs red wine vinegar

1 tsp chili powder

1 Tbs honey

Salt

Pepper

Garnishes: Avocado slices, salad greens, more lime juice, etc

Directions:

1. Cook quinoa by putting quinoa and water in a saucepan. 

Bring to a boil. Reduce to a simmer and simmer, uncovered, 

until liquid has been absorbed, approx 20 minutes. Take off

 heat and cover for 5 min.  

2. Once quinoa is cooled slightly, mix quinoa, beans, and 

vegetables together in a bowl.

3. Whisk dressing ingredients together and pour over salad.

4. Stir.

5. Garnish with cotija cheese, grated (or include on side)

Notes:

Tip: Some say this salad tastes even better the next day 

when everything has marinated in the dressing.