All Posts By

Hope and Healing International

Egg Bake Breakfast Casserole

Egg Bake Breakfast Casserole

By | Recipes

Let mom sleep in and wake to the delicious aroma of baked breakfast casserole.

Ingredients:

  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons butter
  • 1 jar (4.5 ounce) sliced mushrooms, drained
  • 1/3 cup sliced green onions
  • 1/2 cup chopped red bell pepper
  • 2 cups diced fully cooked ham or chorizo
  • 8 eggs
  • 1 3/4 cups milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine cheddar and mozzarella cheese in a small bowl; place 3 cups cheese mixture into a 9×13-inch baking dish.
  3. Melt butter in a large skillet over medium heat; cook and stir mushrooms, onions, and red pepper until vegetables are tender, about 5 minutes; drain.
  4. Spread vegetables over cheese mixture. Top vegetable mixture with ham; sprinkle with remaining 1 cup cheese mixture.
  5. Beat eggs in a bowl; mix in milk, flour, parsley, basil, salt, and pepper. Slowly pour egg mixture into baking dish.
  6. Bake in preheated oven until a knife inserted near the center comes out clean, 35 to 40 minutes.

Note: You can also use spinach, cherry tomatoes or zucchini for the vegetable mixture.

 

Recipe by: Erin Muckehirn
Picture Credit: pknair
Strawberries

Cheesecake-Stuffed Strawberries

By | Recipes

Enjoy this perfect, melt-in-your-mouth treat after dinner with your family.

 

Ingredients:

  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1 pint fresh strawberries, hulled and cored
  • 3 graham crackers, crushed, or as needed

Directions:

  1. Beat cream cheese, confectioners’ sugar, and vanilla extract together in a bowl until smooth
  2. Spoon into a piping bag or a re-sealable bag with a corner snipped
  3. Fill cavities of cored strawberries with cream cheese mixture
  4. Dip filled side of strawberries in the crushed graham crackers to coat.
  5. Enjoy!

Optional: Melt about 1/2 cup of chocolate chips in a double boiler and drizzle over the strawberries.

 

Credit: AllRecipes.com, Karen B.
Picture Credit: Scotdog

Cookies

Christmas Shortbread Cookies

By | Recipes

Ingredients:

  • 2 1/3 cups all-purpose flour
  • 3/4 cup icing sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pure vanilla extract
  • Zest of half an orange
  • 1 cup unsalted butter at room temperature
  • 1 teaspoon water

Optional:

  • 1/2 cup pecans (toasted and roughly chopped)
  • 1/2 cup sprinkles

Directions:

  1. Preheat oven to 375 degrees F.
  2. In a food processor add flour, powdered sugar, and salt, and mix. Once mixed, add vanilla extract, orange zest, butter and water. Optional: add pecans and sprinkles. Mix until a dough is formed.
  3. Place the dough on a sheet of plastic wrap and roll into a log about 6-8 inches long. Tightly twist each end of the wrap in opposite directions.
  4. Place the dough in the refrigerator for at least 30 minutes.
  5. Remove plastic wrap and slice the log into 1/3-inch thick disks. In a tray lined with parchment paper arrange the disks a couple of inches apart.
  6. Bake for 12 to 14 minutes until edges are light brown, rotating the tray half way through the baking process.
  7. Remove from the oven and let cool for at least 5 minutes.
  8. Transfer to wire racks and cool until cookies reach room temperature.

Enjoy!

slaw

Carrot and Apple Slaw

By | Recipes

Ingredients:

  • 10 oz. shredded carrots
  • 4 cups shredded Granny Smith apples
  • 1 cup raisins
  • 1/4 cup mayonnaise
  • 3 tbsp Greek yogurt
  • 3 tbsp rice vinegar
  • 3 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp celery seeds

Directions:

  1. Whisk Greek yogurt, rice vinegar, mayonnaise, honey, salt and celery seeds in a bowl
  2. Add carrots, apple and raisins
  3. Mix until carrot and apple shreds are evenly coated
  4. Serve cold and enjoy

Enjoy!

Banana Muffins

Banana Muffins

By | Recipes

Ingredients:

  • 1/2 cup butter (or pureed avocado)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1/2 cup Greek yogurt

Directions:

  1. Line two muffin pans with paper cupcake liners. (Alternatively, spray with cooking spray.)
  2. In a medium sized bowl, sift together the flour, baking soda, and salt.
  3. In another bowl, mash the bananas with a fork. Add the milk and yogurt, and set aside.
  4. Using a stand mixer on medium speed, combine the butter (or pureed avocado) and sugar (for about 2 minutes) until the mixture achieves a light and fluffy consistency. Next, add eggs and vanilla. Stir in the flour mixture and then, add the banana-yogurt blend.
  5. Divide batter into 24 muffins cups.
  6. Bake at 350 degrees for about 25 minutes until the muffin tops are golden brown. Insert a toothpick in the center of a muffin. If it comes out clean, everything’s ready.
  7. Carefully remove the muffins and cool on a wire rack.

Enjoy!