Easy Holiday Recipes from Kroger - Toledo News Now, News, Weather, Sports, Toledo, OH

Easy Holiday Recipes from Kroger

HOLIDAY LAYERED BRUNCH CASSEROLE

Prep Time: 20 minutes
Refrigerator Time: 8 hours of overnight
Bake Time: 50 to 55 minutes
Makes: 8 servings

Ingredients:
Cooking spray
5 cups frozen shredded hash brown potatoes, thawed
8 slices Swiss cheese
1-1/2 cups chopped lean ham (8 ounces)
6 slices American cheese, smoked Gouda or other tasty cheese
8 large eggs
1-1/2 cups nonfat milk
1 tablespoon Dijon mustard
1 tablespoon honey mustard
1 tablespoon dried minced onions
1-1/2 cups crushed corn flakes
2 tablespoons butter, melted

Directions:
1.    SPRAY a 2 1/2-3-quart casserole with cooking spray; set aside.
2.    LAYER half of the potatoes, Swiss cheese, ham and American cheese in prepared casserole.  REPEAT layers.
3.    BLEND remaining ingredients except corn flakes and butter, until combined.  POUR over ingredients in casserole.  REFRIGERATE, covered, several hours or overnight.
4.    PREHEAT oven to 350°F.  Uncover casserole and sprinkle with corn flakes. DRIZZLE with melted butter, if desired.
5.    BAKE casserole 50 to 60 minutes or until knife inserted near center comes out clean. Allow to stand for 10 minutes and serve.  Makes 6-8 servings.

TIPS:
•    If using a 13 x 9-inch baking dish, make only one layer of ingredients.  Bake 40 to 45 minutes.
•    This is a great dish when having overnight guests, since it can be prepared the day before. 
•    Serve with fruit for a festive breakfast or brunch.

Nutrition information per serving (1/8th of the recipe): 277 calories;
12g total fat; 6g saturated fat; 1g polyunsaturated fat; 3g monounsaturated fat;     218mg cholesterol; 749mg sodium; 22g carbohydrate; <1g dietary fiber;      
19g protein; 725.7 IU Vitamin A; 81.6 IU Vitamin D; 37.5 mcg folate;        
273.9mg calcium; 3.3mg iron; 175.5mg choline.

This recipe is an excellent source of protein, Vitamin D, choline and calcium, and a good source of Vitamin A and iron.


Skillet Peppermint Holiday Brownie

1 18.3 ounce package boxed brownie mix
1/2 cup chopped chocolate semi-sweet squares (4)
1/2 cup chopped pecans, peanuts, cashews, walnuts or pistachios
1 56 ounce container VELVET Peppermint Stick Ice Cream
1 cup hot fudge sauce, warmed
1/4 cup crushed peppermint candies

Bake brownies according to package directions, adding ½ cup chopped semi-sweet chocolate pieces to the batter.  With a brush or paper towel, take vegetable oil and spread over surfaces to coat 4 small 6-inch cast iron skillets.  Bake brownies in skillets for 18-20 minutes.
Bring warm brownies to table and top with Peppermint Stick Ice Cream.  Drizzle with hot fudge sauce and sprinkle crushed candies on top.  Scoop dessert onto plates to serve or eat right from the skillet.
If desired, drizzle one tablespoon of bourbon over each small skillet brownie after removing from the oven.  Drizzle with hot fudge and top with Peppermint Stick Ice Cream.
Note:  Use your favorite homemade brownie recipe as a substitute for the mix.

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