veggie egg casserole

I made this recipe for a house blessing party today, along with the brownies below, and thought it was worth passing along.

Spray a 9 x 13 pan with non-stick spray or butter (your choice) and then layer with

4 slices of cubed bread

I used some leftover wheat hamburger rolls. You want a consistent single layer of bread across the bottom of the dish. Then sauté

2 cups of mushrooms
1 onion, cut in half and then sliced thin
2 zucchini, halved and sliced thin
olive oil
salt and pepper

I let the mixture cook for a good while. I used the veggies I had on hand. You could also add meat – sausage or bacon or chicken – if you wanted. When the veggies were done, I mixed in

1 cup of sundried tomatoes

and spread them evenly across the top of the bread layer. I then added a layer of

1 1/2 cups shredded cheddar

Again, use whatever cheese you like. In a bowl mix together

8 eggs, beaten
1 pint half and half
1 1/2 cups milk (I used skim)
1 1/2 teaspoons dry mustard
salt and pepper

Pour over the stuff in the baking dish and cover with plastic wrap. Let it sit in the refrigerator overnight. Take it out an hour or so before you want to cook it to let it warm up a bit and then cook it at 350 for 45 minutes to an hour, until the cheese is browned a bit, the eggs have puffed up, and the casserole is set in the middle.

Let it sit about twenty minutes before serving.

Peace,
Milton

my favorite brownies

I found my favorite brownie recipe last night, after having misplaced if for some time. Though I’m working on dropping some pounds these days, I made them for a friend’s house blessing party. I love these brownies because they are fudgy and rich.

Preheat oven to 350°F. Line 9x9x2-inch metal pan with foil or parchment paper, leaving overhang. Butter foil. (You don't have to butter the parchment.)

1 1/2 sticks unsalted butter, cut into 1-inch pieces
1 12 ounce bag of semisweet chocolate chips
4 ounces unsweetened chocolate, chopped

Combine chocolate chips, butter, and unsweetened chocolate in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove from heat.

1 3/4 cups sugar
4 large eggs
3/4 cup all purpose flour
1 bag Heath toffee bits (in the baking aisle)

Whisk in sugar, then eggs and flour. Whisk in toffee bits. Pour batter into prepared pan.

Bake brownies about forty-five minutes, or until a tester inserted into center comes out with moist crumbs attached. Cool brownies 15 minutes and then place in refrigerator for a couple of hours. Using foil overhang as aid, lift brownies from pan and them remove the foil. They work best if you cut them cold.

If you double this recipe, it fits well on a baking sheet.

Peace,
Milton