Cheese or Spiniach or Denver Omelet Casseroles



Denver Omelet Casserole


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Bake in a Pre-heated oven 375*F. for 35 to 45 minutes or center is almost set

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients:

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*12 Eggs, beaten

*1/3 cup Canned Evaporated Milk

*1 tablespoon Butter, buttering casserole dish

*2 tablespoons Extra Light Olive Oil

*1/2 teaspoon Sea Salt

*1/2 teaspoon Black Pepper

*1/8 teaspoon Red Pepper Flakes, crushed

*6-8 slices Thick Canadian Bacon, diced chunks

*1 medium Red Onion, diced

*14 Sweet Mini Peppers, red, yellow and orange, seeded and diced

*1/2 Green Bell Pepper, seeded and diced

*2 cups of Variety Cheeses, Colby, Monterey Jack, Pepper Jack and Cheddar

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Beat together in a bowl the eggs: Milk, extra light olive oil, black pepper, red onions, red pepper flakes and salt.

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Stir in the Canadian bacon, onions, bell peppers and cheeses into egg mixture and pour into a buttered and sprayed casserole dish.

Cheese Spinach Omelet


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Bake in a Pre-heated oven 350*F.  for 40 to 60 minutes

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients:

*12 Eggs, beaten

*1/4 cup  Evaporated Milk

*10 ounce package Frozen Chopped Spinach, cut frozen spinach into small pieces (if you like spinach add 10 to 6 ounces) rinsed/thawed and drained and squeezed of liquid

*1/4 cup  Evaporated Milk

*2 cups grated variety Colby, Cheddar and Monterey Jack Cheese

*1 cup grated Parmesan Cheese

*1/4 cup White Sharp Cheddar Cheese

*1/2 teaspoon Fresh Ground Black Pepper

*1/8 teaspoon Red Pepper Flakes, crushed

*1 tablespoon Butter, buttering casserole dish

Beat together in a bowl the eggs, milk and salt.

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Stir in the spinach, cheeses, black pepper and red pepper into egg mixture and pour into a buttered and sprayed casserole dish.

Cheesy Cheese Omelet


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Bake in Pre-heated oven 350*F. for 40 to 60 minutes

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*Deep Casserole Dish 8″ x 12″ or Disposable Aluminum Pan

*Cooking Spray

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Ingredients
:

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*14 Eggs, beaten

*1/2 cup  Evaporated Milk

*1/4 teaspoon Sea Salt

*1/8 teaspoon White Pepper or to taste

*2 cups grated Colby and Monterey Jack Cheese

*1 cup Grated Cheddar Cheese

*1/4 cup Sharp Cheddar Cheese

*1\2 cup grated Parmesan Cheese

*1 tablespoon Butter, buttering casserole dish

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Beat together in a bowl the eggs, milk, white pepper and salt.

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Stir in the cheese into egg mixture and pour into a buttered and sprayed casserole dish.



Enjoy!

Lindy

Pumpkin and Apple Spice Mini Doughnuts

 

Pumpkin and Apple Spice Doughnuts

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Special Supplies needed: Mini Doughnut Maker

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Baked Apple Spice Mini Doughnuts

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*1 tablespoon Butter, room temperature

*1/4 cup sugar

*1 Egg, room temperature

*1/4 cup milk

*1 teaspoon Vanilla Extract

*1/4 teaspoon Butter Extract

*1/4 teaspoon Sea Salt

*1/4 teaspoon Cinnamon

*1 teaspoon Apple Pie Spice

*3/4 cup All-purpose Flour

*3/4 teaspoon Baking powder

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In a mixing bowl cream together the butter and sugar, mix in milk. Add: Vanilla extract, butter extract, sea salt, cinnamon and apple pie spice.

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Sift together the flour and baking powder into a bowl and slowly add into the creamed mixture until totally combined.

*Scoop doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

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Frosting

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*4 tablespoons Butter, room temperature

*1 cup Powdered Sugar, add more if needed

*1/4 teaspoon Apple Pie spice, optional

*1 teaspoon Vanilla Extract

*Milk, use as needed for desired consistency;  start with 2 to 3 teaspoons.

*Sprinkle of Sea Salt

In a small mixing bowl add the butter, powdered sugar apple pie spice, vanilla and milk.  Mix together adding milk as needed.

*After frosting doughnuts sprinkle on or dip in each doughnut with a small amount of cinnamon sugar.

**Cinnamon sugar mixture:  1/4 cup sugar and 1 teaspoon cinnamon mixed together.

Note:  We made frosting and cinnamon sugar mixture and then a DIY frosting station.

Mini Pumpkin Doughnuts

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Wet Ingredients:

*1/3 cup Extra Light Olive Oil

*1/2 cup Brown Sugar

*1 Egg

*2 teaspoons Vanilla Extract

*3/4 cup canned Pumpkin

*1\2 cup Milk

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Dry Ingredients
:

*1    3/4 cups Flour

*1    1/2 teaspoon Baking Powder

*1\2 teaspoon Sea Salt

*1 teaspoon Cinnamon

*1/2 teaspoon Nutmeg

*1/2 teaspoon Allspice

*1/8 teaspoon Ground Cloves

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Mix together the wet ingredients in bowl until incorporated.

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Sift together the dry ingredients in medium-sized mixing bowl and slowly stir into the wet ingredients and mix until totally combined.

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Scoop pumpkin doughnut batter into pastry bag and pipe the doughnut batter into doughnut maker molds.

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Bake in a mini doughnut maker for 5 to 6 minutes or according to your doughnut maker.

Note:  For a second topping option roll the baked warm doughnuts (can use for both of the recipes above) in melted butter and then in a mix of 1/4 cup sugar and 1 teaspoon of cinnamon (make more cinnamon sugar mixture as needed).  Serve immediately.


Pumpkin Recipe Adapted from Blue Eyed Baker

Apple Spice Recipe Adapted from Amy’s Healthy Baking

Also See Our Red and Green Apple Party

Enjoy!

Lindy