Jamie's Christmas Cassserole Recipe

Jamie’s Christmas Casserole Recipe

Christmas Casserole Recipe

10 Eggs (I use a dozen)

10 slices of bread buttered (I use a loaf of french bread)

3/4 lb shredded Cheddar

3/4 lb shredded Mozzarella

1 Quart Half and Half

1 lb Bacon

1/4 tsp curry

1/4 tsp cayenne pepper

1 tsp dry mustard

1 tsp worcestershire sauce

Cook bacon and crumble

Butter bread and cut into cubes.

Grease bottom of large pan (Glass 9X13)

Cover bottom of pan with bread

Cover with half of cheese

Cover with crumbled bacon

Add remaining bread

Cover with the rest of the cheese

Mix the remaining ingredients in a bowl

Pour over the top.

Place in the refrigerator overnight.

Cook at 325 for an hour 

   Covered for 45 minutes

   Remove the tin foil for the last 15 minutes to brown the top

Yum! Enjoy with the family.

Thin Chocolate Chip Cookies

THIN CHOCOLATE CHIP COOKIES

INGREDIENTS

1/2C MELTED butter

1/2C brown sugar-packed

1/3C granulated sugar

1T vanilla

3T water

1C flour

3/4T baking soda

1/4T salt

1C semi sweet choco chips(1/2C mini)

1/2C pecans(opt)

DIRECTIONS

Beat first three ingredients until blended. Add water and vanilla and blend until smooth. Combine dry ingredients flour, baking soda and salt together and then into wet batter. Stir in chips and/or nuts.

Bake on buttered cookie sheet in 1T spoonfuls about 2 in apart, for 10 minutes. 

Scallop Puffs Que Sera 
from Nantucket Open-House Cookbook by Sarah Leah Chase 

Tip: Figure 2 to 3 per person and broil at the hosts' home. 

2 tablespoons unsalted butter 1 cup mayonnaise 
1/2-pound bay scallops, quartered Freshly ground pepper to taste 
1 teaspoon finely grated lemon zest 24 + White Melba toast snacks (the round ones) 
2 cloves garlic, minced Paprika  
2 tablespoons chopped fresh dill Lemon slices and dill sprigs for garnish  
1 cup grated Swiss or Gruyere cheese 

1. Melt butter in a medium skillet or sauté pan over medium-high heat. Add scallops, lemon zest and garlic. 
Cook, stirring constantly, until the scallops are just barely cooked through 2 to 3 minutes. Add dill and cook 30 
seconds longer. Let cool to room temperature. 
2. Add cheese, mayo and pepper to scallop mixture and stir to combine well. Refrigerate covered until ready 
to use, but no longer than a week. 
3. Preheat the broiler. 
4. Place Melba rounds 1/2 inch apart on baking sheets. Top each with a heaping teaspoon of scallop 
mixture, sprinkle lightly with paprika. 
5. Broil puffs 5 inches from heat until puffed and golden 2-3 minutes. Transfer to platters and garnish with 
lemon. Serve hot.

Garlicky Shrimp Dip

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined
• 3 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• Juice and zest of 1 lemon
• 8 oz. cream cheese, softened
• 1/4 c. mayonnaise
• 3/4 c. shredded mozzarella
• 1/4 c. grated Parmesan
• 3 tbsp. fresh parsley, divided
• Pita chips, for serving

DIRECTIONS

1. Preheat oven to 350º. In a large skillet over medium heat, heat olive oil. Add shrimp and garlic and season with salt and pepper. Cook until shrimp is firm and pink, 3 to 4 minutes. Set aside to cool slightly, then coarsely chop.
2. In a large bowl, mix together lemon juice and zest, cream cheese, mayonnaise, mozzarella, Parmesan, 2 tablespoons parsley, and cooked chopped shrimp. Season with salt and pepper.
3. Transfer to a small baking dish and bake until bubbly and golden, 25 minutes. If desired, broil on low for the last 2 to 3 minutes for a more golden look.
4. Garnish with remaining parsley and serve with pita chips.

Blondies from Holly Palmgren

 I line the pan with a sling of parchment paper to make them easy to take out.

1 1/2 cups shredded coconut--TOAST FIRST
1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
12 Tbs butter(1 1/2 sticks) melted and cooled
1 1/2 cups light brown sugar
2 large eggs lightly beaten
4 tsp vanilla
4 ounces Ghirardelli bittersweet chocolate chips (I use a cup)
4 ounces Ghirardelli white chocolate chips (I use a cup)

Set oven @ 350. Grease and flour 9 x 13 glass baking dish.
Whisk flour,baking powder,salt in a bowl and set aside.
Whisk melted butter and brown sugar until combined. Add eggs and vanilla and mix well. Before folding the coconut and chocolate chips into the mixture make sure it is cool,otherwise the chocolates chips will melt! Pour the mixture into the prepared pan,smoothing top with spatula.
Bake 25-30 minutes
Do Not Overbake.
Top will be shiny,cracked and golden brown.
Cool to room temp on wire rack before cutting.
ENJOY!

CHICKEN CORDON BLEU PASTA

CHICKEN CORDON BLEU PASTA

INGREDIENTS
10-12 oz. penne or ziti pasta
2 cups heavy cream
1 (8 oz) block cream cheese
½ tsp. onion powder, more or less to taste
½ tsp. garlic salt, more or less to taste
1½ cup shredded swiss cheese, separated
2 chicken breasts, cooked and cut into strips
¾ cup bacon, cooked and chopped
¾ cup diced ham
bread crumbs

INSTRUCTIONS
Cook pasta according to its package's directions. Drain. I always add a little olive oil after I drain it and stir in around so the pasta noodles don't stick together or the pot.
Heat cream cheese on stove over medium low heat until melted. Stir in heavy cream. Stir until completely combined. Add onion powder and garlic salt until it tastes how you would like it to. Stir 1 cup of cheese until smooth consistency.
In a 9x13, layer noodles, chicken, bacon and ham. Pour sauce over top. Sprinkle top with ½ cup cheese and bread crumbs.
Bake at 350 degrees F for 15 minutes or until heated through.

Rosie's Chicken Parmigiana

ROSIE'S CHICKEN PARMIGIANA

1 LARGE JAR MARINARA SAUCE *
4 BONELESS SKINLESS CHICKEN BREASTS - HALVED **
2/3 CUP SHREDDED MOZZARELLA CHEESE - Really good w/regular or fresh Mozzarella***
1 TBS. SHREDDED PARMESAN CHEESE
1/4 CUP ITALIAN STYLE BREAD CRUMBS
2 TBS. OLIVE OIL

1.    HEAT OVEN TO 350.  POUR MARINARA SAUCE EVENLY IN BOTTOM OF AN UNGREASED 12 X 8 INCH BAKING DISH.  PLACE CHICKEN BREAST OVER SAUCE.

2.    IN SMALL BOWL, COMBINE CHEESES (***NOTE:if using fresh mozzarella you may shred and add to this mixture or do not shred nor add to this mixture but instead lay slices on top and return to oven for a few minutes to melt after chicken is cooked), BREAD CRUMBS AND EVOO.  MIX WELL.  SPRINKLE EVENLY OVER CHICKEN.

3.     BAKE AT 350 FOR 30 TO 35 MINUTES OR UNTIL CHICKEN IS FORK TENDER AND THE JUICES RUN CLEAR.

* My two favorites are: 1) Rao's Homemade Marinara Sauce and 2) San Marzano Tomato Basil Sauce
** I like to pound them, too.

SERVE WITH PASTA.  ADD SALAD AND BREAD AND VOILA!  BON APPETIT!!!

Recipe courtesy of Lois Leonhardt Hearn