Wednesday, December 23, 2009

Whatever Wednesday

Today you are going to get two recipes for breakfast. One that is healthy and one that is not but is oh so good. The southwestern breakfast casserole recipe was given to me by my friend's dad and it is SO incredible. If you need a meal for guests during the holidays, this should definitely be on the list. It is, seriously, the best breakfast casserole that I have ever tasted.

Southwestern Breakfast Casserole
6 10" flour tortillas, cut into 1/2" strips
4 (4 oz) cans green chiles, drained
1 lb. sausage, cooked & drained
2 cups (8 oz) shredded Monterrey Jack cheese
10 eggs
1/2 cups milk
1/2 tsp each: salt, garlic powder, onion powder, pepper, cumin, paprika
2 med tomatoes, sliced
sour cream, guacamole, salsa
In greased 9x13 dish, layer half of tortilla strips, chiles, sausage, cheese; repeat. In a bowl beat eggs, milk seasonings & pour over casserole. Cover & refrigerate overnight. Remove from fridge 30 minutes before baking. Bake uncovered 50minutes at 350 degrees. Arrange tomato slices on top & bake 10-15 min longer. Let stand 10 min before cutting. Serve w/ sour cream, guacamole, salsa.

Connie's Peanut Butter Muffins
As long as I can remember, my mom's peanut butter muffins, have been my favorite muffins hands down. My mom would make them for me every time I came home from college on the weekends. A few years back, she changed the recipe to make it more healthy for her and my dad (he is diabetic). So, here is my mom's peanut butter muffins. Don't let the healthiness run you off because these muffins (with a little melted butter) are AMAZING!

1 cup whole wheat flour
1/2 cup unprocessed bran
1/2 cup ground flaxseed meal
2 tbsp brown sugar splenda or 1/4 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup peanut butter
1 cup buttermilk (We use the powdered buttermilk...follow directions on container. You will put the powdered buttermilk in with the dry ingredients and 1 cup of water in with the wet ingredients.)
1 egg, beaten
2 tbsp canola oil (or any other oil you have)
Mix together first 7 ingredients. Cut in peanut butter until crumbly. Make a well in the center of the dry ingredients and add the remaining ingredients. Stir until just moist. You do not want to over mix or the muffins will be dry. Bake at 400 degrees for 12-15 minutes until they spring back when touched.


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