Recipe Save: Eggs Benedict Casserole

Origin:  Dinah McCreedie (aka my Mom)
Total Preparation Time: 20 minutes
Actual Cooking Time: 25minutes
Number of Servings: 8


  • Cooking spray
  • 1 Bag of frozen shredded hash browns (browned till crispy)
  • 8 half English muffins (lightly toasted)
  • At least 8 slices of deli ham
  • At least 8 slices of Swiss cheese
  • 8 scrambled eggs
  • 2 envelopes of Knorr hollandaise sauce (prepared per instructions on package)


  1. Preheat oven to 350 degrees
  2. Spray 9 x 13 cake type pan with Pam.
  3. Layer hash browns, ½ English muffins, ham, swiss cheese in baking/casserole dish.
  4. Pour prepared hollandaise sauce over all and bake in oven till cooked through and sauce is bubbly, about 20-25 minutes.

Recipe Save: The Best French Onion Soup

Origin: Cook’s Illustrated
Total Preparation Time: 45 minutes
Actual Cooking Time: a couple hours with downtime in between
Number of Servings: 6


  • Nonstick cooking spray
  • 3 T butter (cut into 3 pieces)
  • 6 large yellow onions (about 4 lbs, halved and cut pole to pole into 1/4 inch thick slices
  • Salt
  • 2 cups water (plus extra for deglazing)
  • 1/2 cup dry sherry
  • 4 cups chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme (tied with kitchen twine)
  • 1 bay leave
  • Ground black pepper
  • Cheese croutons (baguettes cut into 1/2 in slices)
  • 2-3 cups shredded gruyere cheese


  1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  2. Generously spray the inside of a heavy-bottomed large dutch oven with nonstick cooking spray.
  3. Place the butter in the pot and add the onions and 1 tsp salt.
  4. Bake in the oven, covered, for 1 hour.  The onions will be moist and slightly reduced in volume.
  5. Remove the pot from the oven and stir the onions, scraping the bottom and side of the pot.
  6. Return the pot to the oven with the lid slight ajar and continue to cook until the onions are very soft and golden brown, about 1.5-1.75 hours, stirring the onions and scraping bottom and sides of pot after 1 hour.
  7. Carefully remove pot from oven and place over medium-high heat.
  8. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly.
  9. Continue to cook, stirring frequently, until the bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary.  Scrape any fond that collects on spoon back into onions.
  10. Stir in 1/4 cup water, scraping the pot bottom to lossen crust and cook until water evaporates and pot bottom as formed another dark crust (6-8 minutes).
  11. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
  12. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  13. Stir in broths, 2 cups of water, thyme, bay leaf, and .5 tsp salt, scraping up any final bits of browned crust on bottom and sides of pot.
  14. Increase heat to high and bring to simmer.
  15. Reduce the heat to low, cover, and simmer for 30 minutes.
  16. Remove and discard herbs, then season with salt and pepper.

For the croutons:

  1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400 degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes.
  2. Set aside.

To Serve:

  1. Adjust oven rack 6 inches from broiler element and heat broiler.
  2. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup.
  3. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere.
  4. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.
  5. Let cool 5 minutes before serving.

Cooks Notes:  For the best flavor, make the soup a day or two in advance.  Alternatively, the onions can be prepared through step 1, cooled in the pot and refrigerated for up to 3 days.

Recipe Save: Baked Sriracha Chicken

Origin:  Modified internet recipe
Total Preparation Time: 10 minutes + 30 minutes to marinate
Actual Cooking Time: 10-20 minutes
Number of Servings: 4


  • 3 tablespoons honey
  • 2 tablespoon soy sauce
  • 2 teaspoon Sriracha chili sauce
  • 2 teaspoon rice vinegar or apple cider vinegar
  • Pinch of salt
  • 4-8 chicken thighs, deboned
  • 5 cloves garlic, minced
  • 2 tablespoon oil
  • White sesame seeds


  1. Whisk the honey, soy sauce, sriracha sauce, vinegar and salt together together to make the marinade. Mix well.
  2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
  3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked.
  4. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.

Recipe Save: Walking Tacos

Origin:  Online and my kitchen
Total Preparation Time: 10 minutes
Actual Cooking Time: 30 minutes
Number of Servings: 5


  • 1 pound lean ground beef
  • 1 pkg taco seasoning
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 5 packages (1 ounce each) corn chips, Fritos or Doritos
  • shredded cheddar cheese
  • sour cream
  • sliced green onions
  • shredded lettuce
  • salsa


  1. Combine ground beef with taco seasoning and brown.  Drain if needed.
  2. While ground beef is cooking warm the beans in a small pot.
  3. Prepare toppings (cheese, sour cream, onions, lettuce and salsa)
  4. When ground beef is finished and beans are warm, add preferred items directly to a individual sized bag of chips and eat.

Recipe Save: Deviled Eggs

Origin:  Internet and Aunt Jean
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 4-6


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1/4 to a 1/2 cup Light Mayonnaise or Salad Dressing
  • 1/2 teaspoon dry ground mustard
  • 1 teaspoon pickle juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Paprika for garnish


  1. Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mustard powder, pickle juice, salt, pepper and 1/4 cup mayonnaise and mix thoroughly.
  2. Add more mayo if the mixture seems dry but be carefull not to make to thin, you want it to be stiff enough to remain in the egg white shells.
  3. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  4. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe Save: Stained Glass Jell-o

Total Preparation Time: A couple days (I usually spread this one out, but technically you could probably manage it in one day if you started early and ended late  🙂 )
Actual Cooking Time: 20 minutes
Number of Servings: one 9/13 pan


  • 4 boxes (3-ounces each) Jello (or store brand gelatin dessert) in different colors
  • 14-oz can sweetened condensed milk
  • 2 envelopes unflavored gelatin (Knox)
  • Water


  1. For each flavor, dissolve one box of Jello in 1 cup of boiling water. Pour into a square container that is about 6 to 8″ square and chill at least 3 hours, or overnight. (Try to use the same size for all four so that the blocks will come out the same. In this case the smaller the better – I used 8″ pans and felt my “blocks” were a little too flat.)
  2. After chilling the flavors, cut them into small blocks.
  3. Carefully mix the blocks in a 9×13-inch pan.
  4. In a separate bowl, sprinkle 2 envelopes of unflavored gelatin into ½ cup cold water. After the gelatin blooms, add 1½ cups boiling water and dissolve. Add the can of condensed milk. Stir and let cool. Pour cooled milk mixture over Jello blocks in 9×13 pan. Skim off any small bubbles that are created when you pour the condensed milk on the Jello pieces. Chill overnight or at least 3 hours until firm.
  5. Cut into blocks or shapes and serve or serve right out of the pan.

Recipe Save: Hummingbird Food

Origin:  The Internets
Total Preparation Time: 10 minutes
Actual Cooking Time: 5-10 minutes
Number of Servings: 4 cups of humming bird food


  • 1 cup sugar
  • 4 cups water


  1. Mix 1 part sugar with 4 parts water and bring to a boil to kill any bacteria or mold present.
  2. Cool and fill feeder.
  3. Extra sugar water may be stored in a refrigerator for up to a week or in freezer for several weeks.
  4. Red dye should not be added.

Recipe Save: Sunshine Potatoes

Origin:  Teresa
Total Preparation Time: 25 minutes + 2 hours wait time
Actual Cooking Time: 10 minutes
Number of Servings: 3 cups of cooked noodles


  • Potatoes
  • Butter
  • Velveeta cheese
  • Garlic powder


  1. Peel, cube and boil potatoes until soft.
  2. In a large bowl layer butter, potatoes, sliced cheese and garlic powder.  Repeat until gone with last layer being cheese.
  3. Bake until golden brown and all cheese is melted.

Recipe Save: Ham Glaze

Origin:  Modified Internet Recipe
Total Preparation Time: 10 minutes
Actual Cooking Time: varies based upon ham, size and method
Number of Servings: N/A


  • 1 cup apple cider/juice
  • 1⁄2 teaspoon ground allspice
  • 1⁄2 cup brown sugar
  • 1⁄2 cup honey/maple syrup


  1. Combine apple cider/juice, allspice, brown sugar and honey/syrup in a small saucepan. Brush 1/2 of mix all over the ham.
  2. Prepare ham as advised based upon type of ham, size and method of cooking.
  3. When there is 3o minutes left of cooking time, brush remaining mixture all over ham and repeat every 10 minutes until ham is finished.
  4. Let ham stand 20 minutes before slicing and serving.


Recipe Save: Cashew & Grape Chicken Salad

Origin:  Modified Internet Recipe
Total Preparation Time: 20 minutes
Actual Cooking Time: 0 minutes
Number of Servings: 5


  • 1 cup mayonnaise
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon tarragon
  • 2 cups cooked shredded chicken
  • 1 cup red grapes, halved
  • 1/4 c up green onions, finely chopped
  • 1/2 cup salted cashew pieces


  1. Mix together mayo and spices until well blended.
  2. Add chicken, grapes, onions and cashews and mix.


A store purchased rotisserie chicken works great for this recipe!  Put on bread, croissants, rolls, wraps, a bed of lettuce or just eat straight out of the bowl.

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