Carolyn Braden's Potato and Cheese Breakfast/Brunch Casserole Recipe

This is a great recipe from my awesome Betty Crocker app on my iPhone.  It's a great app.  I can be shopping at the grocery store and just refer to the recipe on my phone to make sure I get all the right ingredients. You can even store your favorite recipes you've found on the app so whenever you open it up, you can see the great things you can make and love!  I changed a couple of the steps to make it easier.


1 can (8 oz) Pillsbury refrigerated crescent dinner rolls
1 bag (9 oz) Green Giant frozen roasted potatoes with garlic and herb sauce
4 eggs
1/3 cup milk
8 slices precooked bacon, cut into inch pieces (I always precook turkey bacon when I make this).
1 1/2 cups shredded cheddar cheese (6 oz.)
Salt and pepper, if desired
1 tablespoons chopped fresh parsley, if desired


Heat oven to 350 degrees.  Spray a 13x9 inch pan with cooking spray.  Unroll dough in pan; press in bottom and 1/2 inch up sides to form a crust; press perforations to seal.  Bake for 5 minutes.


Meanwhile, cook the bag of the potatoes according to the package directions.  Cut some of the potatoes into smaller pieces if desired. 


In medium bowl, beat the eggs.  Stir in milk, bacon, 1 cup of the cheese, potatoes and sauce (garlic and herb sauce from the potatoes), salt and pepper (if desired).


Spoon potato mixture evenly over crust.  Sprinkle remaining 1/2 cup cheese and the parsley (if desired) over the top.


Bake 20-25 minutes or until set and edges are golden brown.  To serve, cut into squares.






I love this Betty Crocker Cookbook I received as a wedding gift from my sister-in-law.  It tells you everything you need to know about cooking and baking basics.

Carolyn Braden's Potato Cheese Brunch Casserole "After"

Carolyn Braden's Potato Cheese Brunch Casserole "Before"

Carolyn Braden's Chocolate Bread Pudding Recipe

Yummy for brunch or yummy for anytime!  This bread pudding recipe comes from a 2005 Good Housekeeping magazine issue.  I love it so I kept it around so I could make it again and again.  The magazine stated that they got this recipe from Cafe Europa in the Fantasyland Hotel. (Canada)


Makes 12 servings


1 loaf (16 oz) firm white bread
3 firm but ripe bananas
4 large eggs
2 cups half-and-half or light cream
3/4 cup sugar
2/3 cup semi-sweet chocolate chips




Cut bread into 1 inch pieces.  Slice bananas into 1/2 inch thick chunks.  (If you make the pieces to big or too small, don't worry! It will still turn out great!)


In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended.  Gently stir in bread, bananas, and chocolate chips to combine.  Cover and refrigerate bread mixture for one hour, occasionally pressing down bread to absorb cream mixture.


Preheat oven to 350 degrees.  Grease 9 inch round springform or cake pan.  (Make sure it's at least 2 inches deep).


Bake bread pudding, covered, 35 minutes.  Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean.  Cool pudding slightly on a wire rack to serve warm.

Carolyn Braden's Chocolate Bread Pudding Recipe "After"

Carolyn Braden's Chocolate Bread Pudding Recipe "Before"

Carolyn Braden's EASY Corn Spoonbread Recipe

Here's a very easy recipe given to me by my Grandmother.  We used to all pitch in a make a dish to bring to her fabulous Christmas dinner.  I received the Corn Spoonbread recipe and I am so glad because I love it!  I hope you will try it and love it too!


One 8 1/2 oz. package Jiffy Corn Muffin Mix
One 8 oz. can Cream Style Corn
One 8 oz. can Whole Kernal Corn (drained!)
One 8 oz. container of sour cream
1/2 cup melted butter 
2 large eggs


Stir together all ingredients in a large bowl.  Pour into a greased 11x7 inch baking dish.  Bake at 350 degrees for 35 minutes or until golden brown.  


One year I forgot to buy sour cream, so I used 8 oz. of Whipped Cream Cheese (had it, luckily, on hand!) instead.  It still tasted the same.  I also always try to use low fat or fat free sour cream.  I don't taste the difference between using regular instead of the low fat or fat free.  

Carolyn Braden's Corn Spoonbread Photo

Carolyn Braden's Winter Wonderland Cupcakes On Display

Party Favors: Winterfresh Gum and Chocolate Dipped Oreos!

Wilton Sugar Snowflakes: The Perfect Cupcake Toppers!

Carolyn Braden's Winter Wonderland Cupcakes!

Carolyn Braden's Chocolate Dipped Oreo Party Favors

Carolyn Braden's Apple Cake Batter

Carolyn Braden's Browned Butter Icing

This recipe almost tastes like a cream cheese icing!

Carolyn Braden's Apple Cake With Icing

Carolyn Braden's Apple Cake Without Icing

Carolyn Braden Says "The Yummiest Apple Cake!"

Here's a recipe from Southern Living magazine this month that rocks!  It is Fresh Apple Cake.  After a visit to Huber's Orchard in Starlight IN over the weekend, I decided to try making it tonight.  Of course I tweaked the recipe a little, but it is yummy!


Here is it:
1/2 cup butter, melted (use real butter!)
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp salt
2 1/2 lb. Granny Smith apples (that's about 4 large apples), peeled and cut into 1/4 inch thick wedges (then cut the wedges in halves)
If you like nuts, you can add either 1 1/2 cups chopped, toasted pecans or walnuts


Preheat the oven to 350 degrees.  If you are adding the nuts, bake them in a single layer in a shallow pan for 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Stir together butter, sugar, and eggs in a large bowl until blended.
Combine flour, cinnamon, baking soda, and salt.  Add to butter mixture and stir until blended.  Stir in the apples and 1 cup of the nuts (if you wanted the nuts).  
Note!  The batter will be really thick!  Almost cookie-dough thick!
Spread batter into a lightly greased 13x9 inch pan.
Bake at 350 degrees for about 45 minutes or until a wooden toothpick comes out clean.  
Cool completely.
Spread the Browned Butter Frosting over the cake when cool and sprinkle with the remaining 1/2 cup of nuts (if you want). 




Browned Butter Frosting
1 cup butter (use real butter!)
1 (16oz.) package powdered sugar
1/4 cup milk
1 tsp. vanilla extract


Cook butter in a small heavy saucepan over medium heat, stirring constantly.  Cook 6-8 minutes or until butter begins to turn a golden brown. Remove pan from heat immediately, and pour butter into a small bowl.  Cover and chill 1 hour or until butter is cool and begins to solidify.
Beat butter at medium speed with an electric mixer until fluffy; gradually add powered sugar alternately with milk, beginning and ending with powdered sugar.  
Beat mixture at low speed until well blended after each addition.  Stir in vanilla.

Carolyn Braden says "Simple Birthday Cake!"

I made my infamous strawberry cake today! It's for my father in law's
birthday. I make a strawberry cake with fresh strawberry purée mixed
in the batter. Then I put sliced strawberries and marshmellow creme
in between the layers. Then I used a simple frosting: Betty Crocker
Whipped Buttercream frosting mixed with with 5 oz. of marshmellow creme.
I used pearl dragee's as a border. I sprinkled white sugar sprinkles
on the top and finished it with beautiful fresh flowers! Easy, yummy,
and beautiful!

Carolyn Braden says "Easy Blackberry Pie Anyone?"

I made this tonight for my family and it is easy!  It's called a Blackberry Thyme Clafoutis, but I call it a pie without the crust.  Not having the crust lowers the calorie and fat content.  The recipe is from InStyle Magazine, but I've simplified it a little.  :)   
Here's the video link if you'd like to see me make it and how it looks:  
http://www.youtube.com/watch?v=qyZiKaAng2k


1/2 cup all purpose flour
1/4 teaspoon salt
2 large eggs
4 tbs white granulated sugar
1 cup milk  (I used 2%)
1/4 tsp vanilla
1 tbs unsalted butter
12 oz. fresh blackberries, rinsed and patted dry
1 tbsp fresh thyme leaves (if you don't have these or just don't like the taste of thyme, just leave them out)
Powdered sugar to dust the top


Preheat oven to 425 degrees.  In a mixing bowl, combine flour, salt, eggs, 2 tablespoons of the granulated sugar, milk, and vanilla.  Mix on med to med-high until smooth.  Set aside.
In a skillet, melt the butter over med. heat.  Add the blackberries, the thyme, and the other 2 tablespoons of the granulated sugar.  Cook for 2-3 minutes until the blackberries slightly soften and the sugar dissolves and turns syrupy.  Put the cooked blackberries into a greased pie pan and pour egg mixture over them.  Bake for 20-25 minutes, or until the top is golden brown.  It may get "puffy" while it cooks and will be puffy when you take it out.  That's okay!  The "puff" will deflate a little when you take it out.  Serve warm.  Try topping it with vanilla ice cream or whipped cream.  Yum!


Tip:  If you would like to use a cast iron skillet instead of a regular skillet when you are cooking the blackberries, you can bake it it too instead of a pie pan!  Just cook the berries, then when they are done, pour the batter over the berries while they are still in the iron skillet, and bake the pie in the skillet!  Less dishes to do when you are finished!  :)

Carolyn Braden "Loving the Camera+ App!"

I just edited this photo of me with my Iphone Camera+ app. It's a fun
app!

Carolyn Braden says "Cheeburger Cheeburger"!

In a recent visit to Sanibel Island in Florida, I dined at a yummy little place called "Cheeburger Cheeburger."  I am now hooked on this place but the only problem is, I don't have any close to my city!  What a shame!  We actually didn't dine at the restaurant the first time.  They have awesome on-line ordering, so we ordered everything, then my husband went to pick it up so we could eat it in our beach cottage.  How great is that!  I love that they had a red-meatless option, the yummy grilled cheese.  You could get up to 3 types of cheeses on it and any toppings you wish.  I had them put tomato on mine.  My husband got a burger with bleu cheese on it (it's his favorite!).  We fell in love with their milkshake menu!  They had about 50 (maybe more) different mix in's to create any kind of shake you want.  You could mix up to 5 things together.  My favorite was chocolate peanut butter banana.  My husband loved the strawberry.  
We loved this place so much, we ate there twice while on vacation!  Hopefully someone can afford to franchise one near my city soon!  


Cheeburger Cheeburger.(New Businesses: A Listing of Businesses Start-Ups in Arkansas)(Company overview): An article from: Arkansas Business


http://cheeburger.com/home2/index.asp

Carolyn Braden says "The Easiest Chicken and Dumplins!"

Here's what I made for dinner tonight:  Chicken and Dumplins!
Easy, easy, easy!  I always wanted to figure out how to make it more simpler for me to make, and I succeeded!  
See me make it on YouTube here:    http://www.youtube.com/watch?v=jX3htxfjVW0

1 can (10 oz.) cream of chicken soup  (I used Cambell's Healthy Request)
1 can (14 oz) chicken broth (I used Swanson's Low Sodium)
2 med. size carrots, peeled and chopped
6 stalks of asparagus, chopped (cut ends off)  If you don't like asparagus, try using celery instead
1 can refrigerated buttermilk biscuits (I used Pillsbury)
1 1/2 cups cooked chicken, shredded 
1 stalk of fresh thyme (I like the taste of thyme.  You do not have to add this if you don't want to though).
salt and pepper to taste


Combine the cream of chicken soup, the chicken broth, thyme, and the chicken.  Bring it to a boil on high.  (about 5 minutes and stir consistently).  While this is cooking, flatten the biscuits on a lightly floured surface.  Then cut them into 1 inch strips.  When mixture on stove is boiling, add the carrots, asparagus, and then add the strips of biscuits one at a time.  (I used almost the whole package of biscuits because we love dumplins.  I left about 3 in the package, unused). Put the mixture on low, cover, and simmer for about 15-20 minutes.  Serve and enjoy!  Use salt and pepper to taste. This will serve 4 people.  Serve a salad on the side if you wish.   Photo by Carolyn Braden

Carolyn Braden says "Easy Picadillo/ Manwich Dinner Recipe!"

Here is a recipe I got from Woman's Day magazine but changed it up to make it much simpler. The flavor reminds me of Manwich.   


1 package ground chicken or turkey (could use beef if you are a red meat fan)
1 jar (24 oz) marinara sauce
1 Tbs. Apple Cider Vinegar
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 small zucchini, diced
1 large green pepper, diced (You can omit this and the zucchini if you aren't a veggie fan and just want a Manwich kind of a meal)
1/2 cup quick cooking oats (do not use instant) 
1/4 cup raisins (I didn't have any of these tonight when I made it and it still tasted great, so you can omit these if you wish)


Cook your ground meat in a large skillet.  When it is completely cooked, add in vinegar, marinara sauce, cumin, cinnamon, zucchini, green pepper, oats, and raisins.  Let it all cook for about 5 minutes on med-high, stirring often.  Then let it simmer on low for about 15 minutes.  Serve over rice (or put it on a bun if you want it for Manwich) and enjoy!  

Photo by Carolyn Braden

Carolyn Braden Says "Easiest and Yummiest Key Lime Pie!"

Photos by Carolyn Braden

This recipe is from Southern Living Magazine.  It truly is as good or better than any restaurant's Key Lime Pie I've tasted.  Seriously!  Any........it's lower in fat than a regular Key Lime Pie Recipe.

Serves 8

1 (14 oz.) can fat-free sweetened condensed milk

3/4 cup egg substitute

1/2 cup fresh Key lime juice (it took me almost 1 small bag of small key limes to get 1/2 cup of juice)  Use real juice!  Don't be tempted to use the bottled kind!

2 tsp. Key lime zest

1 (6 oz.) reduced fat ready made graham cracker crust

1 (8 oz.) container fat-free (or light) frozen whipped topping, thawed

1. Preheat oven to 350 degrees.  Whisk together first 4 ingredients until well blended.  Pour mixture into piecrust; place pie on baking sheet.

2. Bake at 350 degrees for 17 minutes or until pie is set.  Remove pie from baking sheet to a wire rack, and let pie cool completely (about 1 hour).

3.  Top with whipped topping and chill 3 to 24 hours.

You can use regular lime juice and zest if you can't find key limes.  My mom LOVES Key Lime Pie so I can't wait to make it for her the next time she visits!  

Carolyn Braden says "Super Easy Dinner Quiche!"

Here's an easy quiche I made for dinner tonight.  I originally got the recipe from the Newsweek insert in the Sunday paper, but I changed it to make it so much easier!  

You can use whatever veggies you want for this recipe.  I used asparagus cut into 1 inch lengths and chopped tomatoes.  Try it with carrots, broccoli, cauliflower, or whatever you like! 

1 lb.asparagus, ends cut off and discarded, stalks cut into one inch lengths

1 tb. olive oil

salt and ground pepper

1 frozen pie crusts (unthawed, I get mine from Whole Foods and they are whole wheat organic pie crusts...so much healthier than regular pie crust)

3 large eggs

3/4 cup evaporated milk

1/2 cup sour cream (1/2 cup=4 oz.)

2 tablespoons chopped fresh basil (or 1 tablespoon dried basil, or use 1/2 tsp dried tarragon if you have it instead of basil)

1 1/2 cups grated Swiss cheese (or whatever grated cheese you have on hand, usually I only have a blended shredded cheese on hand so you can use that instead like I do).

1/2 of a small tomato, finely chopped (omit this if you don't like tomatoes)

Heat oven to 400 degrees.  Toss asparagus and chopped tomatoes with olive oil and a generous sprinkling of salt and pepper.

In a separate bowl, whisk together eggs, milk, sour cream, basil (or tarragon), and 1/4 tsp salt and pepper each.

Put the chopped veggies into the thawed pie crust.  Pour the egg mixture over the veggies.  Sprinkle the cheese on the top.  Bake on a cookie sheet for 20-25 minutes or until set.  This will feed 6 hungry people.  :)

Since my husband doesn't like tomatoes, I will usually use two pie crusts, putting asparagus and tomatoes into one, and just asparagus into the other, then divide the egg mixture evenly and pour it into each veggie filled crust.  Then I sprinkle cheese over each of them and bake for about 20 minutes.  Dividing the mixture into two pie crusts will make your quiche a little thinner, but it works so well keeping everyone happy!  

The quiche with just aparagus.  

Photo by Carolyn Braden

The quiche with tomatoes and asparagus.  
Photo by Carolyn Braden

Carolyn Braden Says "Yummy Summer Salad That's Pretty Too!"

 

Photo by Carolyn Braden

Here's a yummy salad that I'm sure many of you have had before.  I love Caprese Salad and made it for my Fourth of July Celebration. I just wanted to make it prettier than I have in the past and easier to serve.  I cut wooden skewers down to about 7 inches long and alternated putting fresh mozzarella cheese circular slices (I used ciliegine mozzarella) with fresh vine tomato chunks. I chopped up fresh basil and put it onto a plate first, following with the skewer with the cheese and tomatoes on top.  I drizzled balsamic vinegar and olive oil on top and served it on festive plates. The guests just took their fork and slid the salad off the skewer and ate them all up!  So good!

Carolyn Braden Says "The Perfect Fourth of July Drink"

 
Photo by Carolyn Braden

Here is one of the festive drinks I made for my Fourth of July Celebration this year.  It's from Southern Living Magazine and really easy!  It's Frozen Blue Margaritas!  Here's the recipe: 

1 6 oz. can frozen limeade concentrate, thawed

3/4 cup of tequila

1/4 cup blue curacao liqueur

Combine all ingredients in a blender.  Fill with ice to 5-cup level and process until mixture is smooth.  Serve immediately.

I went one step further to make them festive.  I rubbed a lime around the rim of the glass and coated it with red sugar sprinkles.  I also put the glasses in the freezer about 1 hour prior to serving the drinks to keep them extra cold for the frozen slushy mixture.  It was so yummy!  The perfect combination of sweet and sour! 

Margarita Jelly Belly's are yummy too!

Vote for Carolyn's Audition! Today's the last day to help her win Oprah's OWN contest!

http://myown.oprah.com/audition/index.html?request=video_details&response_id=5342&promo_id=1

  

Today is the last day to view and vote for me to win a chance to have my own show on OWN, Oprah Winfrey's new network!  Thanks!

Carolyn Braden says "The BEST Brownie Recipe EVER!"

I will never buy boxed brownie mix again.  Seriously.  I made these brownies last year for the first time, then one day in a pinch, I made brownies from a boxed mix.  The boxed mix tasted horrible compared to the "from scratch" brownies.  This recipe is from Southern Living magazine.  I vary the recipe sometimes by putting a cream cheese mix in on the top.  So good too!  See what you can do with it.  Chocolate chips mixed in maybe?  :)

4 (1 oz.) unsweetened chocolate baking squares

3/4 cup butter

1 1/2 cups granulated sugar

1/2 cup firmly packed brown sugar

3 large eggs

1 cup all purpose flour

1 tsp. vanilla extract

1/8 tsp. salt

1.  Preheat oven to 350 degrees.   Lightly grease an 8 inch pan for thick brownies or lightly grease a 9x13 inch pan for thinner brownies (9x13 inch is the better option for the cream cheese version).  I use Pam cooking spray for "Baking".

2.  Microwave chocolate squares and butter in a large microwave save bowl at High 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals.  Whisk in granulated and brown sugars.  Add eggs, 1 at a time, whisking just until blended after each addition.  Whisk in flour, vanilla, and salt.  

3.  Pour mixture into prepared pan.

4.  Bake at 350 degrees for 30-40 minutes or until wooded pick inserted in center comes out with a few moist crumbs.  (If using the 9x13 inch pan, bake for about 20 minutes, then check on them to see if they are done.  If not, bake for a few more minutes.  Thicker brownies take longer to bake than thinner brownies).

Cool, eat, and enjoy!

If you want to try the cream cheese mix in, mix together 8 oz. softened cream cheese (I use the 1/3rd less fat kind), 1/3 cup sugar, 1 egg, and 1/2 tsp. vanilla.  Pour 1/2 of the brownie mixture into your 9x13 inch pan.  Pour the cream cheese mixture on top it.  Then, pour the remaining batter over the cream cheese layer.  Take a knife and swirl it into your batter to make them mix together just a little bit.  I made these for my advanced art students once and they continuously begged me to make them over and over again! 

Here are the brownies with chocolate buttercream icing.

Photo by Carolyn Braden

Carolyn Braden says "Who likes Brinner?" Blackberry French Toast Recipe

Tonight I will be making Brinner.  (Breakfast for dinner).   I know not everyone is a fan of Brinner, but my family is!  Here's a recipe from Southern Living magazine that is a favorite of mine.  It's called One-Dish Blackberry French Toast.  You can change it up, as I like to do to recipes sometimes.  My grandmother calls me "That kind of cook."  You know, the one that likes to throw things in and subtract things from recipes to see how it turns out.  For example, my husband doesn't like onions, so I'll usually omit them or subtract the amount from what the recipe calls for. Try making this with strawberry jam or another flavor if you wish.  I've made a few changes to the recipe that, I feel, have made it fool proof.

1 cup blackberry jam

1 (10.5-12 oz) French bread loaf, cut into 1 inch or smaller cubes

4 oz. of 1/3rd less fat cream cheese, cut or pinched (as I did to make it easier) into 1/2 inch cubes  (The recipe called for 8 oz. of cream cheese, but I felt the rich flavor of it made 8 oz. too much)

4 large eggs

2 cups half and half (I used fat free which I don't feel robbed the dish of flavor)

1 tsp. ground cinnamon

1 tsp. vanilla extract

1/2 cup firmly packed brown sugar

Toppings, if you wish:  maple syrup (so yummy with this!), whipped cream, fresh fruit

1.  Cook jam in a small saucepan over med. heat 1-2 minutes until melted and smooth, stirring 1-2 times.

2. Place half of the bread cubes in bottom of a lightly greased 13x9 inch baking dish.  Top with cream cheese cubes and drizzle with melted jam.  Top with remaining bread cubes

3.  Whisk together eggs, half and half, cinnamon, and vanilla.  Pour over bread mixture.  Sprinkle with brown sugar.  Cover and chill 8-24 hours (One time I forgot I needed to chill this for some time before baking it.  I went ahead and cooked it anyways and it just a little longer to bake.  Set your timer and check on it after about 35 minutes and bake longer if needed).

4.  Bake at 325 degrees, covered for 20 minutes.   Uncover and bake for 10 to 15 minutes more or until bread is golden brown and mixture is set.  Serve with desired toppings.  

This will serve 8-10 people.  It is so easy and so yummy!