Eggs Benedict Breakfast Bake

I love eggs benedict, but I love how easy this casserole is to make more!  I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much!  This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of!  I mixed up my hollandaise sauce during the last 10 minutes of baking.


Eggs Benedict Breakfast Bake

6 English Muffins, chopped in 1" pieces
12 oz Canadian Bacon, chopped
8 Eggs
2 Cups Milk (I used 2%)
1 Tsp Onion Powder
Salt & Pepper
1/4 Tsp Paprika

4 Egg Yolks
1/2 Cup Heavy Whipping Cream
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Butter, melted

Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces).  Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.

In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste).

Grease 9x13 baking dish.  Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon.  Then, pour egg mixture evenly over top.  Cover and refrigerate overnight.

Remove dish from refrigerator 30 minutes prior to baking.  Preheat oven to 375 degrees.  Sprinkle with paprika.  Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.

In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon.  Reduce heat to low.  Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated.  Drizzle over casserole or portion sauce on each plate.


Marshmallow Buttercream Frosting

I know it's been entirely too long since I posted a recipe over here.  Life has been busy, to say the least.  I hope to bring you more sooner than later!

This week we celebrated my daughter's birthday and this frosting was used!  If you love marshmallows and the sweetness of buttercream, you won't be disappointed!


Marshmallow Buttercream Frosting

2 Cups Butter, softened
2 1/2 Cups Powdered Sugar
1 Tsp Almond Extract
1 - 13 oz Jar Marshmallow Creme

Cream butter with electric mixer until butter is fluffy.  Gradually add in powder sugar a 1/2 cup at a time and then beat in almond extract.  Gently fold in (or mix on low speed) marshmallow creme into frosting until incorporated.  Now you can frost away or fill your favorite cookie and make a creme pie!


Pecan Pie Thumbprint Cookies

I came across this recipe awhile back, pinned it on Pinterest and then completely forgot about it (that's never happened to you either, right?!).  A week or so ago, I was doing a big group baking session and really wanted something different and went searching around on my Pinterest.  I came across these and at first thought they were more work than I wanted.  I ultimately ended up deciding to give them a try and let me tell you!  First, they really weren't difficult or time consuming at all and second, they were AMAZEBALLS!  Make these for your next cookie exchange, you won't regret it!  Please excuse my iPhone photography - I left my big girl camera at home!


Pecan Pie Thumbprint Cookies

3/4 Cup Butter, softened
1 Cup Brown Sugar, packed
1 Egg
1 Tsp Vanilla
2 Cups Flour
1 Tsp Baking Powder

1 Cup Pecans, chopped
1 Cup Brown Sugar, packed
1/4 Cup Heavy Cream
1 Tsp Vanilla
1/8 Tsp (pinch) Ginger
1/8 Tsp Cinnamon
1/8 Tsp Cloves

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

For cookie dough; combine butter and brown sugar - mixing until fluffy.  Add egg and vanilla, mix until combined.  Add flour and baking powder, mix until combined and dough pulls together.  Set dough aside.

For filling; in a separate mixing bowl, mix pecans, brown sugar, and spices together.  Add cream and vanilla, mix until well combined.

Roll out cookie dough in 1.25" balls (I use a cookie scoop to measure them out) and space about 2" apart on your pan.  Once you have rolled all the cookie dough into balls, make an indentation in the center of each, rolling your thumb around to slowly stretch the dough out. Fill each indentation with approximately a teaspoon of the pecan filling.

Bake for 10-12 minutes, until edges are brown.  Let cool on pan for 5 minutes or so before transferring to a wire rack to finish cooling.

Makes approximately 20 cookies.


Cookies 'n Cream Cupcakes

Mmm....mmmm....mmm!!  Yes, that's about all I can get out about these simple, YUMMY cupcakes!  Really, they are morsels of heaven in your mouth!  If you have ever loved cookies 'n cream anything (such as myself), make these!  You won't regret it!

These can be made in any pan size you wish, I just happened to be in a cupcake mood!  There will be quite a bit of frosting (perfect amount to frost a layered cake, but probably a bit extra with cupcakes) and if there's extra save it in the fridge for dipping graham crackers or whatever suits your fancy.  Not that I did that or anything...


Cookies 'n Cream Cupcakes

1 White Cake Mix (I prefer Duncan Hines) + Ingredients Called for on Box
1 Package of Oreos
1 - 8 oz Package of Cream Cheese, softened to room temperature
16 oz Powdered Sugar (approximately 3 3/4 Cups)
1/4 Tsp Vanilla
1 - 8 oz Container Cool Whip

Prepare cake according to instructions.  Crush 15 Oreos and fold into cake batter.  Bake according to instructions for pan size used.  Allow cake to cool completely before frosting.

Frosting: Beat cream cheese and powdered sugar together until smooth, add vanilla and beat until combined.  Fold in cool whip together with cream cheese mixture.  Crush 15 oreos and fold into frosting.  Frost cake and serve!

*store cake in refrigerator


Texas Caviar

I came upon this recipe through a blog I followed a few years back.  I apparently became too dependent on finding it online though because when I went to make it a few months ago, the blog no longer existed, thus no recipe to be found!  Gasp!!  To my luck, with some googling and trials, I was able to recreate it!  Let me tell you, if you google "texas caviar recipe" you're bound to find LOTS of variations to this recipe!  I'm sure they're all good, but this version is my favorite!  I serve with corn chips (frito scoops) or Tostitos scoops!  Most of the time I have to control myself from eating the whole bowl and a bag of chips, but I've herd it's excellent as a salad with some shredded chicken or  even as an addition to tacos!  This is a great dish to share at one of your summer potlucks too!


Texas Caviar

1 Can Garbanzo Beans, drained
1 Can Black Beans, drained
1 Can Light Red Kidney Beans, drained
1 Can Sweet Corn, drained
1 Small Sweet Onion, chopped
3/4-1 Cup Italian Dressing (I eyeball and use about 1/3 of a bottle)
2 Limes
1/2 Cup Sugar
2 Avocados, cubed
1 Bunch of Cilantro, ripped

In medium bowl, combined beans, corn, and onion.  Add dressing, juice of both limes, sugar, and salt to taste.  Stir well, cover, and chill in fridge overnight or for at least a 2-3 hours.  Before serving, stir and drain off some of the liquid, add avocado, and cilantro to taste.  Toss together and serve!!