Aunt Sues Breakfast Casserole Recipes

AUNT SUE'S CHICKEN

Aunt Sue's Chicken image

Provided by Food Network Kitchen

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 chicken breasts, boneless
Salt and pepper
3 cloves garlic, smashed and peeled
3/4 cup chopped red onion
2 sprigs fresh rosemary, finely chopped
1 sprig fresh oregano, finely chopped
3-4 sprigs parsley, finely chopped
1/4 cup white wine or water

Steps:

Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes.

AUNT SUE'S HOLIDAY CHOCOLATE PECAN NEAPOLITAN COOKIES

Aunt Sue's Holiday Chocolate Pecan Neapolitan Cookies image

These are very yummy and pretty for the holidays. They are fun to make, but the dough needs some time in the freezer. Also, I found that the chocolate takes quite a while to "set." I ended up placing the cookies on the wire cooling racks and setting them outside on the front steps for about 10 minutes. That did the trick. The refrigerator probably would too, but I didn't have enough room!

Provided by 2hot2handle

Categories Dessert

Time 5h

Yield 60 cookies

Number Of Ingredients 14

Ingredients

1 cup butter, softened
1 1/2 cups sugar
1 egg
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon almond extract
4 drops red food coloring
4 drops green food coloring
1/2 cup pecans, chopped
4 1/2 teaspoons chocolate syrup
1/2 cup semi-sweet chocolate chips
1 1/2 teaspoons shortening

Steps:

Preheat oven to 350. Line a 9 x 5 x 3 in loaf pan with waxed paper and set aside. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
In a separate bowl, combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
Divide dough into thirds. Add almond extract and red food coloring to one portion; spread evenly into prepared pan. Add green food coloring to second portion; spread evenly over first layer. Add chocolate syrup to third portion; spread evenly over second layer. Cover with foil. Freeze for 4 hours or overnight.
Unwrap loaf and cut in half lengthwise. Cut each portion widthwise into 1 inch slices. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 12-14 minutes or until the edges are lightly browned. Remove to wire racks to cool.
In a microwave, melt chocolate chips and shortening; stir until blended and smooth. Dip one end of each cookie into chocolate. Place on wire racks until set.

Nutrition Facts : Calories 82.7, Fat 4.4, SaturatedFat 2.3, Cholesterol 11.7, Sodium 53.3, Carbohydrate 10.3, Fiber 0.3, Sugar 6, Protein 0.8

AUNT MILLIE'S BREAKFAST CASSEROLE

Aunt Millie's Breakfast Casserole image

This is a "make ahead" recipe and is quite easy on the budget. It can also be changed up for what you have on hand ... very user-friendly. My aunt in the mountains of West Virginia is a great cook and I adapted this to meet our tastes from her recipe. I've made this several times and always receive positive remarks, including one of my sisters-in-law who gave just one word ...."WOW!!".... which is one of the best compliments you can get from a family member! I normally make it with fresh/frozen vegetable ingredients, which is the recipe posted. My husband is a meat-eater so I'll make another smaller version with what he likes (I'll brown up or cook the selection of meat(s) and cut them up before adding to the first five ingredients.). This is quite a tasty, very filling and satisfying meal. Enjoy!

Provided by KyAmy

Categories One Dish Meal

Time 1h15m

Yield 12 , 6-10 serving(s)

Number Of Ingredients 12

Ingredients

2 large russet potatoes, peeled and grated
12 large eggs (Substitution suggestion provided @ bottom)
1 cup milk
1 1/2 cups colby-monterey jack cheese, shredded, 1 cup reserved
1 teaspoon salt and pepper (to taste)
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup white button mushrooms, cleaned and sliced
8 ounces frozen spinach, well-drained
1 medium tomatoes, seeded and diced
1 medium white onion, chopped
1/2 cup green onion, chopped

Steps:

Grease 13-in. x 9-in. baking dish.
Line baking dish with grated potatoes, pressing potatoes up the sides, into the corners, and no more than 1/4" thickness covering the bottom. You may salt and pepper the potatoes lightly if you wish, to taste.
Drain spinach in paper towel lined collander. Be sure to press as much of the water out as possible. Best way is to quarter-fold about three to four additional paper towels and press down onto the spinach in the collander. Replace the paper towel in the collander as needed until the spinach appears to be nearly "dry". Set aside.
Mix thoroughly together the eggs, milk, 1/2 cup shredded cheese, and all the vegetables including the well-drained spinach; Salt and pepper, to taste.
Pour egg mixture into potato-lined baking dish. Top with remaining shredded cheese. If not baking right away, cover dish with plastic wrap or lid; Refrigerate up to 24 hours.
When ready to bake, preheat oven to 350 degrees, remove cover and put dish in oven 30-45 minutes or until inserted knife comes out clean.
NOTE: If you're watching your figure, you may substitute 6 eggs with three 2-serving containers of Egg Beaters or use 1 carton Egg Beaters for all 12 eggs.

Nutrition Facts : Calories 407.1, Fat 20.6, SaturatedFat 9.6, Cholesterol 453.8, Sodium 353.4, Carbohydrate 30.9, Fiber 5.2, Sugar 4.7, Protein 25.9

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