Pot Luck Taco Casserole

 Pot Luck Taco Casserole

Beef, Casserole

Prep Time: 25 min Cook Time: prep: 25 min. bake: 20 min. Servings: 8 servings Source: tasteofhome.com 

INGREDIENTS

2 pounds ground beef

2 envelopes taco seasoning

4 large eggs

3/4 cup 2% milk

1-1/4 cups biscuit/baking mix

Dash pepper

Toppings:

1/2 cup sour cream

2 to 3 cups chopped lettuce

3/4 cup chopped tomato

1/4 cup chopped green pepper

2 green onions, chopped

2 cups shredded cheddar cheese

DIRECTIONS

Preheat oven to 400°. In a large skillet, cook beef over medium heat 10-12 minutes or until no longer pink, breaking into crumbles; drain. Add taco seasoning and prepare according to package directions. Spoon meat into a greased 13x9-in. baking dish.

In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, 20-25 minutes or until golden brown. Cool 5-10 minutes.

Spread sour cream over top; sprinkle with lettuce, tomato, green pepper, onions and cheese.

Can you freeze Potluck Taco Casserole?

Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Cool for 5-10 minutes, then top as directed.

Test Kitchen Tips

"Migas" means "crumbs" in Spanish. For a migas twist, swap a cup of torn tortillas or coarsely crushed tortilla chips for the biscuit mix. Then bake till set (it may take a little longer).

For individual portions that kids will love, bake in greased muffin cups until golden brown, 15-20 minutes.

NUTRITION

1 serving: 472 calories, 27g fat (14g saturated fat), 205mg cholesterol, 1360mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 32g protein.

French Toast Casserole

 French Toast Casserole

Breakfast

Prep Time: 15 minutes Cook Time: 40 minutes Servings: Yield: 6 to 8 servings Source: simplyrecipes.com 

INGREDIENTS

1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)

1/2 cup (45g) chopped pecans

5 large eggs

1 1/2 cups whole milk

1/4 cup (50g) granulated sugar

Zest from one medium orange (optional)

1/2 teaspoons ground cinnamon

1/4 teaspoon salt

For the topping:

4 tablespoons unsalted butter, melted

3 tablespoons (40g) dark brown sugar

1 teaspoon ground cinnamon

Pinch of salt

Dried cranberries

Powdered sugar

Maple syrup

DIRECTIONS

1 Preheat the oven to 375F (190C). Place an oven rack in the center position.

2 Slice the bread into 1-inch slices and then cut them into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

3 Layer the bread and pecans in a baking dish: Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

4 Prepare and add the custard: In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

5 Drizzle with topping: In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

6 Bake the casserole for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be more brown and crunchier.

7 Remove the casserole from the oven and let it cool for about 10 minutes before serving. Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

Homemade Graham Crackers

This is so easy and turned out SO good!!! I think you'll LOVE IT!!! 

Homemade Graham Crackers

Prep Time: 30 mins  | Cook Time: 10 mins  | Servings: Servings: 22 graham crackers 

Ingredients:

2 cups (10oz/284g) whole wheat flour

1 cup (6oz/170g) light brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

3/4 teaspoon salt

7 tablespoons (3 1/2oz/100g) butter, room temperature

3 tablespoons whole milk

1/3 cup (3oz/85g) honey

2 teaspoons vanilla extract

Directions:

Line 2 large cookie sheets with parchment paper, set aside.

In a large bowl, mix the flour, sugar, cinnamon, baking soda, and salt.

Add the butter to the dry ingredients and rub in with your fingertips until the mixture looks like coarse breadcrumbs. You can also do this in a food processor.

In a separate jug, whisk together the milk, honey, and vanilla.

Add the milk mixture to the flour and mix until a dough forms. The dough will be sticky and soft.

Wrap in plastic and chill for at least 1 hour so it's easy to roll. Like previously mentioned this is a very soft dough, so the longer it chills the better.

On a well-floured surface, roll out the dough to a little more ¼ inch thick. Note: keep the surface and your rolling pin dusted with flour to prevent the dough from sticking too much.

Using a pizza cutter, cut the dough into 2 x 5-inch rectangles. Using a knife, score the cookies down the center lengthwise, then in half across. Using a fork, prick the Grahams on either side of the scored lines. This will create the classic Graham Cracker cookie pattern. Gently transfer the cookies to the prepared cookie sheet.

Bake the cookies at 350°F (180°C) for roughly 10-12 minutes. I like to bake them for 10 minutes so they are still soft and not crunchy.

Store the cooled cookies in an airtight container at room temperature for up to 5 days. Eat as is or use them to make S'mores.

Source: https://www.biggerbolderbaking.com/homemade-graham-crackers/