Wednesday, March 31, 2010

Happy Easter!!

I won’t be online for a few days. I will be busy preparing, cooking and serving Easter breakfast to our church congregation. I’m planning for about 1200, and we are serving scrambled eggs, pancakes, blueberry French toast casserole, breakfast casserole (with hasbrowns, cheese, eggs, green pepper and onion), oatmeal, fresh fruit salad (with THE best ever topping), coffee cake, bacon, sausage, coffee and orange juice-whew! Just typing all that was tiring! LOL!

I have a GREAT crew of volunteers to help this year and I’m looking forward to meeting and working with all of the newbies-as well as reconnecting with some faithful helpers who go wayyy back! 

I hope you all have a great day focusing on and remembering what Easter is all about--the gift of eternal life through Christ's sacrifice on our behalf. Enjoy your time with your families and savor every moment!

Here are the recipes we are using, just in case you are interested in trying them out for your self...

 Blueberry French Toast Casserole                                    
12 Slices white bread cut into 2" cubes
16 oz. Cream cheese cut into 1" cubes
1C. Frozen blueberries
12 Eggs (beaten)
2 C. Milk
1 tsp. vanilla extract
1/2 C. maple syrup
Spray a 9x13 pan with cooking spray. Spread half of the bread cubes in bottom of pan.

Spread cream cheese cubes over bread. Spread 1/2 C. blueberries over cream cheese and bread.
In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the mixture in the baking pan. Cover and refrigerate overnight.

Pull out of fridge and bake at 350 degrees for 45 minutes to one hour.
Blueberry Sauce:
1 C. Sugar
2 T. Cornstarch
1 C. Water
1 C. Frozen blueberries
1 T. Margarine
In a sauce pan, mix the sugar, cornstarch and water. Bring to a boil, stirring constantly. Cook another 3-4 minutes. Mix in the remaining blueberries (1/2 C.). Reduce heat and simmer 10 minutes or until blueberries burst. Stir in the butter and pour over the baked French toast casserole.
Garnish with whipped topping if desired.

Breakfast Casserole                                                                 
12 Eggs
1-12 oz. can Evaporated milk
1 tsp. Salt
1/2 tsp. Pepper
1-30 oz. pkg. Frozen shredded hash browns
2 C. Shredded cheddar cheese
1 C. Chopped onion
1C. Chopped green pepper
1C. Cooked ham (cubed)

In a large bowl, combine eggs, milk, salt, and pepper. Stir in hash browns, cheese, onion, green pepper and ham. Pour into a greased 9x13 pan. Bake, uncovered at 350 degrees for 45-50 minutes or until knife inserted in the center comes out clean.

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