Spinach Bacon Egg Bake

It's been so long since I've posted and I've made so many yummy things.  I must get back on track!  My favorite season is here and I have to get back into my food blog and other food blogs to find exciting new soup recipes, pumpkin recipes, etc.  I love fall!! 

It's been so long since I've actually been able to make breakfast on Saturday morning because of our t-ball schedule and church Sunday morning.  Today our game isn't until 4:00, so last night was my chance to put together this "Do Ahead Egg Bake" (that is it's original recipe title, but it's not interesting enough for me) I've been wanting to try.

Riley had seconds...and asked for some hot sauce on it too! 

Spinach Bacon Egg Bake

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch....this was almost an entire loaf)
1 pkg. frozen, chopped spinach (thawed, squeezed dry)
12 slices bacon (cooked and crumbled)
1 (8oz) shredded sharp cheddar cheese, divided

Whisk eggs and milk in large bowl until well blended.  Stir in bread.  Add spinach, bacon, and 1 1/2 cups cheese; mix lightly.

Pour into 13x9 inch baking dish (I used a 2.5 quart Pyrex) sprayed with cooking spray; top with remaining cheese.  Cover; refrigerate overnight.

Bake, uncovered, at 350 degrees for 50 minutes, or until top is puffed and golden brown.

(http://www.kraftfoods.com/)

(Serves 12)

Corn Salsa

Took this to Grandmom's (because she worked hard mking everything but the appetizer) for Marc's birthday. Another summer hit. This one was a little unusual. No tomato in the recipe...and of course NO onion for me. The red wine vinegar was different--and fantastic. This was a hit!

Corn Salsa

3 large cans corn (I used 6 cups of frozen, sweet corn)
2 avocados chopped small
NOT 1 red onion
1 red bell pepper (I prefer and used orange)
1 T minced garlic (I used 2+ because I omitted the onion)
1 T ground cumin (probably used more)
1 t crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 T olive oil
1/4 cup fresh lime juice
salt and pepper to taste
*I also added a can of drained and rinsed black beans.*


Mix all ingredients (except avocado--save those until just before serving) and toss at least an hour before serving so flavors can blend.


This was a hit with adults of all ages...and the kiddos! Also would be great on some tacos! I served with Scoop Tostitos.

Margarita Dip

I finally found a way to have my margarita and eat it too!!

I got around to makingthis one when we went to Rockport for the 4th and it was a perfect, light, summery snack. I thought green apples would be good dippers--they were! The recipe also recommended Nilla wafers--I wasn't keen on that idea, but got them anyway. If they didn't work, Kace could eat them. I actually loved it wih the Nila wafers! Dip away, friends!!

Margarita Dip

1 pkg. 8 oz cream cheese

1/4 cup frozen limeade concentrate, thawed

2 T orange juice

1/2 cup thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

Refrigerate at least one hour.

Serve with fresh fruit and Nila Wafers.

Jazz it up and serve in a margarita glass!! Cuteness.

(Makes almost 2 cups)

(http://www.kraftfoods.com/)

White Strawberry Sangria

I wanted to make sangria for the Stella & Dot Trunk Show. I have a great recipe (thanks, Christine) for a White Wine Sangria and was going to make that one, but then came across this recipe. Had to try it!!

White Strawberry Sangria

750 mL bottle of Sauvignon Blanc

1/2 cup strawberry schnapps

1/4 cup sugar

sliced strawberries

In 2-quart pitcher, stir together wine, schnapps, and sugar until sugar is dissolved. Add sliced strawberries (I added mine to each glass); chill for 1-4 hours and serve over ice.

It was a big hit. Also great with Sprite, to lighten it up a little.

**I used 3 L of wine for a party of about 25 women. I had some leftovers, but not as much as you'd think!**

(http://www.mixingbowl.com/)

Orange Cheesecake Dip

This was another one I had to try for my Stella and Dot Trunk Show. Light, summery, fruity, delicious!! It was better than I thought it would be. I served with some thin, lightly orange flavored Swedish cookies I found at the grocery store. They were great with it, but probably not in every grocery store in America. I also served with apple slices. I thought pretzels might work too. Any suggestions?

Orange Cheesecake Dip

1 pkg reduced fat cream cheese, softened
1/2 cup orange marmalade
1/2 tsp. vanilla
orange zest
mint leaves

Combine cheese, marmalade, and vanilla in small bowl and mix well. (I combined using my mini chopper.) Garnish with orange zest and mint leaves.

Serve with fruit dippers (apples, strawberries).

(Makes 12 servings)
(Source unknown)

Blueberry Salsa

I had a Stella & Dot trunk show one evening recently and tried some yummy new recipes on my girlfriends that came over. This one sounded so fresh, summery, and different that I had to try it. Would be GREAT for celebrating the 4th of July, too!


Blueberry Salsa


2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup lemon juice
3 T chopped fresh cilantro
2 seeded and minced jalapeno peppers
1/3 cup diced red bell pepper (I used yellow for the party, but definitely red for the 4th!)
1/2 tsp. kosher salt


Toss together all ingredients large bowl and serve immediately, or cover and chill. Serve with tortilla chips.

(Southern Living July 2010)

Coco Loco Brownies

Finally had a chance to make this recipe. For some reason I've had coconut on the brain this summer! My father-in-law hates it, so can't try these recipes when he's around. Couples Bunco on the lake was the perfect time. They were a hit--no coconut haters in that crowd, thank goodness! These were amazing. My favorite brownie!

Coco Loco Brownies

1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 tsp salt
2 tsp vanilla
3 large eggs
1 cup flour
1 1/2cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat the oven to 325 degrees. Grease 9x13 baking dish; line crosswise with parchment paper, allowing ends to hang over sides.

In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in cocoa powder and 1/2 tsp. of the salt; let cool 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition.

Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and chocolate chips.


In a medium bowl (I actually did this in the already dirty saucepan the batter was cooked in), combine coconut, sweetened condensed milk, and remaining 1/4 tsp. salt. Spoon coconut mixture in dollops over the surface of the batter. Bake until coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.




(Rachael Ray magazine)
(Makes 16)