Edited by dealluvr, Oct 26, 2008 - 4:02 am.
Posted Oct 26, 2008 - 3:20 am
Edited by dealluvr, Oct 26, 2008 - 4:02 am.
Posted Oct 26, 2008 - 3:23 am
I usually make the Jimmy Deans breakfast casserole, and add bacon too, and the french toast casserole. Both can be made the day before so you can just pop them in the oven Christmas morning.
1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.
Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.
may be assembled ahead and refrigerated up to 12 hours before baking
We do breakfast casserole too. It's so easy and tastes better when you make it the night before anyway. Pop it in the oven while you are opening presents and breakfast is ready when you are done. This was something my mom did too.
I sew my own Fancy Pants!:yup:
Posted Oct 26, 2008 - 3:33 am
Posted Oct 26, 2008 - 11:39 am
i have never had scrapple so pardon me if i dont explain it too good. it comes in a brick form kinda like a small version of how lard used to come in the olden days it is kind of brown and gritty looking people here bake it but also a lot of people fry it from what i understand.it is all the unused parts of pigs i guess what they dont use otherwise:razz:
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Scrapple is a savory mush of pork scraps and trimmings combined with cornmeal and flour, often buckwheat flour. The mush is formed into a loaf, and slices of the scrapple are then fried before serving. Scraps of meat left over from butchering, too small to be used or sold elsewhere, were made into scrapple to avoid waste. Scrapple is best known as a regional food of Delaware, South Jersey, Pennsylvania, and Maryland.
actually this recipe doesnt sound too bad
Print This Recipe
1 pound pork pudding meat OR loose sausage
1 quart water, or pork broth
Salt and pepper, to taste
1-1/2 cups cornmeal
1/4 cup buckwheat flour
Butchering yielded rich meat scraps, too flavorful to give to the animals or simply throw away. Scrapple, however, was not invented in Pennsylvania. It most likely came with settlers from the lower Rhine area of Germany to Philadelphia. So it was in this country that the Amish learned to make the dish.
Two ingredients distinguish the dish - buckwheat and corn- meal (a New World addition), which act as extenders and provide a distinctive flavor.
Stir pudding meat or loose sausage into 1 quart rapidly boiling water or pork broth. When the mixture reaches the boiling point slowly add the cornmeal and buckwheat flour. Stir constantly until thickened. Cover and let simmer for 15 minutes over low heat.
Pour into two 1-lb. loaf pans. Cool thoroughly then refrigerate.
When scrapple is set, cut in 3/8 to 1/2 inch slices and fry in hot, greased skillet. When slices are browned and crusty, turn and brown on other side. Serve hot with ketchup, syrup or apple butter.
Makes 3-4 pounds of scrapple
mmm you pretty much got it right on the money. Habbersett makes the best, followed by the Amish Market in Williamstown, nj (but they don't ship).
I'm not a big fan of putting syrup on it. Sometimes I will, but it doesn't really work for me. We fry it, and usually there is ketchup or hot sauce involved. :
The trick to scrapple is the same as the trick to hot dogs - don't ask what's in it! '
http://www.habbersettscrapple.com/ (in case anyone wants to try it, you can order it here)
Posted Oct 26, 2008 - 8:47 pm
Posted Oct 26, 2008 - 9:03 pm
Sorry, didn't see the the other answers to what is scrapple before I posted! My apologies!
Posted Oct 27, 2008 - 6:49 am
Posted Oct 27, 2008 - 7:04 am
1 lb. pork sausage, browned and drained
8 slices of bread, cubed or torn
2 cups of shredded Cheddar or Mont Jack
2 1/2 cups milk (1% works fine)
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 cup milk
Brown and drain sausage, set aside. Fill a lightly greased 9 x 11 pan with the bread pieces. Sprinkle bread with cheese and then sausage.
Mix 2 1/2 cups milk, eggs and dry mustard in a seperate bowl, then pour over top of ingredients in pan. Cover pan and refrigerate overnight.
In the morning, preheat oven to 350. In a small bowl, mix mushroom soup with 1/2 cup milk and spread over top of chilled strata.
Bake for 1 hour or until set.
Posted Oct 27, 2008 - 7:15 am
Posted Oct 27, 2008 - 7:31 am
Growing up, my mom would make fruit bread in her bread machine for our family's Christmas Eve party, and I would always warm it up in the morning and put some butter on it. Mmmmm. That was so good!!! Unfortunately, with PCOS, I am on a low-carb diet, so this year I'll be making a Denver Omelet Casserole recipe I found in a magazine. I'll try to prepare what I can on Christmas Eve so I can just throw it in the oven Christmas morning.
I would like this recipe (fruit bread). We make a huge breakfast but that french toast casserole might have to added in. Here we do eggs fried and scrambles, hashbrowns, pancakes or waffles, biscuits and gravy, bacon, sausage, and fried fatback, we also do fried apples. I know I am forgetting some stuff.
Edited by shopping mom, Oct 27, 2008 - 7:31 am.
Posted Oct 27, 2008 - 8:00 am
We always have monkey bread
Just grab and eat..simple to make and ohhhhh sooooo yummy
It is a light breakfast since mid afternoon we will pig out
I LOVE monkey bread!
We usually just sip on coffee while opening presents, then DH fixes us pancakes! Gotta love a man who makes great pancakes!
Posted Oct 27, 2008 - 12:09 pm
Posted Oct 27, 2008 - 10:15 pm
Posted Oct 27, 2008 - 10:20 pm
Ok, I'm missing something....What the heck is Scrapple?
Basically.......every scrap leftover from the pig that's not used for ham, sausage, bacon or hotdogs. It has a great flavor, especially when spiced right, but it's real high in fat and cholesterol.
yes what is it??? a special fruit???
Sorry.....had to LOL @ this. Nothing against you Eve.
This Space for Rent!
Posted Oct 28, 2008 - 1:39 am
Unfortunately, my in-laws like to do a big Christmas breakfast (sausage, bacon, biscuits, eggs, gravy, pancakes, etc.). We have to rush to let the kids open their presents Christmas morning and rush to get ready and get over to their house before they call us twenty times asking where we are. Then, by the time we eat breakfast and open gifts, it's on to Christmas lunch with my family even though we're already stuffed.
The one thing I don't like about the holidays is all the rushing.
I remember when the oldest 5 were little and we had to get to my grandma's house around 6 in the morning (I had to help cook) We only alowed the kids to have their stockings before we left. We were able to come home after her house though and the kids could open their gifts. Grandma is gone now, but the kids still want the big breakfast of course now the time is later (even my extended family will call to ask me when to come over). I am sure this will all change when they have kids of their own. I think I will be the one going from house to house when that happens.
Posted Oct 28, 2008 - 7:31 am
eggs (usually scrambled)
fresh squeezed oj
chocolate milk for the lil ones
hot chocolate or coffee for the older ones
and someone always has a box of cinnamon rolls from cinnabon on hand somehow.
scrapple got tricky when we moved to az. didn't know you couldn't get it outside of pa/nj. so we had to special order it - and you've to order it 12 bricks at a time! we've 10 left.
Never heard of Scrapple until I saw it on this thread yesterday and then last night I was watching Diners, Drive-Ins and Dives on Food Network, and wouldn't you know it, they featured SCRAPPLE!!!!! A man who was originally from Pennsylvania moved to New Mexico and couldn't find Scrapple, so he started making it in his restaurant. What a coincidence!!!!
Posted Oct 28, 2008 - 7:57 am
Posted Oct 28, 2008 - 8:14 am
4 tubes of rolls (not buttermilk)
1/2 C sugar
1/4 C cinnamon
1/2 lb butter
2 tbsp cinnamon
1/4 C sugar
cut rolls into quarters roll in cinn/sugar mixture, some people just dump them into a bag
with the cinn/sugar. Melt the butter adding in the 2 tbsp cinn and 1/4 cup sugar.
Put the rolls into the bundt pan (well greased) just layer and then pour the butter mix over
the top for 30 mins at 350 degrees. It is so yummy. I usually add some vanilla to the butter
mixture for more flavor. I have a friend who uses the cinnamon rolls in the tubes instead.
It is called Monkey Bread as you eat it by pulling at it and pulling it apart (like a Monkey
would ) This stuff is sooo good and so fattening..my guys really look forward to
it every Christmas.
Thank you for sharing...
Posted Oct 28, 2008 - 9:12 am
Posted Oct 28, 2008 - 9:51 am
Posted Oct 28, 2008 - 11:52 am
Here is the fruit bread recipe. It is a small bread machine recipe, so some changes may need to be done if you don't have a bread machine or want a larger loaf.
2 cups flour
1 - 1 1/2 tsp. dry yeast
scant 1/4 cup sugar
scant 1/4 cup brown sugar
1 teaspoon salt
2 teaspoons butter
1/2 teaspoon cinnamon
Between 3/4 -7/8 cup water
1 Tablespoon dry milk
scant 1/4 teaspoon each: Nutmeg, Ginger, Ground Cloves and Allspice
Combine to fill 1/2 Cup: pears, dates, raisins, prunes....Chopped. (Cook to soften)
Add about 1/8 cup each chopped black walnuts and maraschino cherries.
Posted Oct 28, 2008 - 12:04 pm
Posted Oct 28, 2008 - 5:17 pm
Posted Oct 28, 2008 - 5:47 pm
We always have those Pillsbury cinnamon rolls from the tube (well, one cinnamon, one orange). It's tradition and I don't think we'll ever get away from it.
I LOVE monkey bread though (recently found a recipe that puts cream cheese inside which is amazing) so I wouldn't mind shaking things up for that. For those of you who haven't tried it, you should! You'll love it!
Scrapple is a meat dish. There are some people who love it and some people who think it's really nasty. It's basically pork scraps being held together with flour and fried. From what I understand, it's pretty much a mid-Atlantic state kinda food. (There's a whole Ace of Cakes episode where they make a meat cake for Duff's birthday and they talk about scrapple, if any of you are Food Network fans!)
Gorilla Bread is the one with cream chz in it.
Posted Oct 28, 2008 - 5:55 pm
Posted Nov 2, 2008 - 9:43 am
Posted Nov 2, 2008 - 3:43 pm
Posted Nov 3, 2008 - 11:45 am
totally worn out,
shouting: "Holy ****... What a Ride"!!
Posted Nov 3, 2008 - 1:10 pm
Posted Nov 3, 2008 - 1:36 pm
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