Recipes from our past retreats.

Amish Breakfast Casserole:  1# sliced bacon, diced; 1 med sweet onion, diced; 6 eggs, lightly beaten; 4 cups frozen shredded has brown potatoes, thawed; 2 cups shredded Cheddar cheese; 1 1/2 C small curd cottage cheese; 1 1/4 C shredded Swiss cheese;

In a large skillet, cook bacon & onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture.  Transfer to a greased 9X13 baking dish.  Bake, uncovered for 35-40 minutes @ 350 – until set and bubbly.  Let stand 10 minutes before cutting.

Bacon-Cheese Pull-aparts

1 egg; 2 Tbsp milk; 1 16.3 oz can Pillsbury Grands Flaky Layers Refrigerated Original Biscuits; 1 2.1oz pkg of precooked bacon, cut into 1/2 inch pieces (I used real bacon – cooked and crumbed); 3oz shredded Cheddar cheese; 1/4 C finely chopped green onions (4 onions)

Heat oven to 350.  Spray 11X7 (2 quart glass baking dish with cooking spray.  In large bowl, beat egg and milk until smooth.  Separate dough into 8 biscuits; cut each into quarters.  Gently stir biscuits into egg mixture to coat evenly.  Fold in bacon, cheese and onions.  Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.  Bake for 23-28 minutes or until golden brown.  Cut into squares.

Rachel’s Mashed Potato Soup

Boil potatoes until mashable.  Add chicken bullion (2 per med batch), celery salt, onion salt, and pepper to taste. (Don’t drain potatoes unless you have a lot of water still on them) Heat through, then serve with toppings:  sour cream, cottage cheese, grated cheese, chopped tomotes, chives, bacon bits, etc.

Marinated Veggie Salad

Wash and separate 1 bunch of broccoli, and 1 head of cauliflower into large bowl.  Add 2 cans large olives and 2 cans sliced water chestnuts (drained), 1 box fresh mushrooms -sliced, 1 puple onion-sliced, cherry tomotoes (optional), 1 bottle of Italian dressing.  pour the dressing over the veggies and stir, then refrigerate for at least 2 hours or overnight.

 

Pumpkin Swirl Cheesecake

18 Gingersnap cookies, crushed; 1/4 finely chopped pecans; 1/4 butter, melted; -combine and press into bottom of 9″ springform pan.

3 8oz pkgs cream cheese, softened; 3/4 C sugar, divided; 1 tsp vanilla; 3 eggs; 1 C canned pumpkin; 1 tsp ground cinnamon, 1/4 tsp ground nutmeg; 1 dash ground cloves

Beat cream cheese, 1/2 C sugar and vanille with electric mixer until well blended.  Add eggs, one at a time, mixing after each one on low.  Remove 1 cup plain batter to small bowl.  Stir in remaining 1/4 C sugar, pumpkin and spices into remaining batter.  Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter.  Cut through batter with knife several time for marble effect.

Bake 45 minutes or until center is almost set.  Cool completely.  Refrigerate overnight or at least 4 hours.  Cut and serve.

 

I’m sorry this has taken me so long to post.  Hope you can enjoy these.

 

 

Fruit Dip

1 Carton of Cool Whip     (Small if you don’t need much- large if you’re doing alot of fruit)

Kiwi Lime Yogurt      (Two for small- 3-4 for large)

Blend together and use with fruit.  So simple and yet refreshing and tasty.

We had this at the last retreat.  Lois