Overnight Breakfast Casserole | home & family | Wender Mind Kids

 Overnight Breakfast Casserole |  home & family

Overnight breakfast casserole

12 eggs, beaten

9 slices of bread

1 cup cheddar cheese, grated

2 cups of milk

2 pounds sausage, browned

1 teaspoon of salt

1 teaspoon ground mustard

Dash of Worcestershire sauce

combine ingredients. Pour into a 9×13 inch pan. Refrigerate overnight. Then bake at 350 F for 50-60 minutes or until set.

Sometimes I use other meats, such as B. Li’l Smokies or ham chunks. I really like this casserole for busy mornings when we plan to travel. I put it in the oven before going to the barn. Then it’s ready when I come back in and breakfast is ready.

Marlin and Sylvia Hoover

Nathan, 7, Bethany, 5,

and Wendel, 2

Dundee, New York

Creamy Chicken and Rice

1/4 cup butter

1/4 cup flour

2 cups of milk

2 teaspoons chicken broth

1 teaspoon seasoning salt

1/2 teaspoon onion salt

1/4 teaspoon pepper

4 cups rice, cooked

Mix butter, flour, milk, chicken stock, salt and pepper. Combine with rice. Spread in a 9×13 inch pan.

12 to 16 ounces American cheese

2 cups sour cream

4-5 cups chicken, cooked

2 cups of peas

Put in the pan.

crumbs:

1/4 cup butter, melted

1-1/4 cups shredded crackers

Combine. Scatter over the casserole.

Bake at 350 F until heated through.

We are blessed to raise our children in the country where we pack eggs for Hy-Line and grow some produce for auction. We also enjoy our pony, lots of bunnies, campfires and garden treats. The list goes on. God bless the Hoovers.

Marvin and Roseanne Hoover

Tristan, 11, Samantha, 10, Wilson, 7,

and Tyrell, 2

Mifflinburg, Pennsylvania

New York Cheesecake

2 cups graham crackers

2 tablespoons of sugar

1/2 cup butter, melted

2 (8-ounce) packs of cream cheese

3/4 cup sugar

3 eggs, beaten

Mix graham crackers, sugar and butter together. Press into a springform pan. Put aside. Beat cream cheese and sugar until fluffy. add eggs. Pour over the crust and bake at 350 F for 30 minutes. turn off the oven.

1 pint sour cream

1/2 cup sugar

Fruit Filling (optional)

Mix sour cream and sugar. Pour over the baked cheesecake and place in the oven for 15 minutes. When cold, add the fruit filling and serve.

This cheesecake isn’t very sweet, but we like it that way. Have a happy summer!

Maria Lou Ramer

Shippensburg, Pennsylvania

Blueberry Pie Cheeseball

2 (8-ounce) packs of cream cheese

2 sticks of butter

1 cup powdered sugar

1/2 cup brown sugar

2 teaspoons vanilla extract

1 cup chopped pecans (optional)

1 (21 ounces) blueberry pie filling

1/2 cup graham cracker crumbs

1/4 cup pecans, finely chopped

Mix cream cheese and butter together. Gradually beat in the sugar and vanilla extract. Stir in the optional pecan and blueberry pie filling until fully combined. Line a bowl with cling film and fill with the mixture. (Make sure the top is securely covered.) Refrigerate for at least 3 hours.

Combine the graham cracker crumbs and chopped pecans in a small bowl and set aside.

Get the cheese balls out of the fridge. Remove the plastic wrap and invert onto a serving board or cake stand. Spread the cheese ball with the graham cracker mixture. Refrigerate until ready to serve

Hello, everyone. My husband and I and our three little ones aged 5, 3 and 6 months enjoy life on a dairy farm. I look forward to seeing all of the June milk recipes. Enjoy the summer time.

Henry and Katie Fisher

Ruthie, Lillian and Eli James

Leola, Pennsylvania

Delicious lemon cake

1 baked pie crust

1 cup of milk

1 cup sugar

3 tablespoons cornstarch

pinch of salt

1/3 cup lemon juice

1/2 teaspoon lemon flavor or lemon zest

3 egg yolks, lightly beaten

1/4 cup butter

1 cup sour cream

Whipped Cream Topping (optional)

Heat milk to boil. Combine sugar, cornstarch, salt, lemon juice, lemon flavor or zest, and egg yolk. Stir into boiling milk. Keep stirring until thick. Cook and stir for 1 minute. Remove from stove. Add butter. Let cool to room temperature and add sour cream. Pour into the pie crust. Garnish with whipped cream if you like. Relax.

Noah and Priscilla Kraybill

Brenna, Ryan, Daniel Lynn

Jordan and Chadwin

Arcadia, Florida

Glorified rhubarb pudding

4-1/2 cups water

4 cups diced rhubarb

1-1/2 cups sugar

1/2 cup granulated tapioca

3/4 cup strawberry Jell-O

4 cups of yogurt

Bring the water, rhubarb, sugar and tapioca to the boil in a saucepan. Cook until the rhubarb is soft. Add Jell-O and cool completely. Then add yoghurt and beat well.

Enjoy!

Darlene Sauder

Denver, Pa

Baked apple pancakes

2 eggs

1-1/4 cups milk

1/3 cup butter, melted

1-1/4 cups flour

3/4 teaspoon salt

1 tablespoon baking powder

beat eggs. Add milk and melted butter. Sift flour, salt and baking powder. Add egg mixture. Put aside.

2 tablespoons butter

4 large apples

Cinammon

Brown sugar

In a 9×13 inch skillet, melt 2 tablespoons butter. Peel apples and dice over butter. Toss until coated. Sprinkle with brown sugar and cinnamon. Pour the pancake batter over the apples and bake at 400 F for about 30 minutes.

Hello from Kurvin and I and our 6 month old girl Jennica Faith. This is one of our favorite breakfasts, even if it takes a little more time to prepare. We like to try new recipes. Have a blessed summer.

Kurvin and Jolene Leid

Shippensburg, Pennsylvania

Rhubarb cake

1 cup graham cracker crumbs

2 tablespoons of sugar

1/4 cup butter, melted

Combine and press into an 8×8 inch serving dish or skillet. Reserve some crumbs for upstairs.

1 cup sugar

3 tablespoons cornstarch

4 cups rhubarb, diced

1/2 cup water

Several drops of red food coloring

1/2 cup whipped milk topping

1-1/2 cups mini marshmallows

3/4 cup instant custard

2 cups cold milk

Mix together the sugar and cornstarch. Stir in the rhubarb and water. Cook and stir until thickened. Reduce heat and cook for 2-3 minutes. Add food coloring. Spread on the crust. Cool. Combine whipped cream and marshmallows. spoon on rhubarb. Prepare the pudding and put it on the rhubarb. Top with reserved crumbs.

Lean suffering

New Holland, Pennsylvania

S’more’s whoopie pies

2 teaspoons baking powder

6 tablespoons hot water

2/3 cup butter, softened

2/3 cup peanut butter

4 cups brown sugar

4 eggs

4 cups flour

1 cup whole wheat flour

1 teaspoon of salt

2 teaspoons baking powder

2 cups chocolate chips (optional)

Cookies

Big marshmallows

Dissolve baking soda in hot water. cream butter and peanut butter. Add sugar and eggs. Mix well. Add soda water. Then add flour, salt, baking powder and chocolate chips.

Place marshmallows on a greased baking sheet. (Off-brand marshmallows work better than Jet Puff). Heat in the oven until puffy. Spread a thick layer of peanut butter mixture on a cookie. (Crispy peanut butter works well.) Place puffy marshmallows on separate cookies. Press each cookie and marshmallow with a cookie and peanut butter spread to make a sandwich.

It tastes best with a glass of ice-cold milk. I have received many requests for this recipe. They never last long in our house either. I look forward to all recipes.

Edna Hoover

Ephrata, Pennsylvania

caramel pudding

2 to 3 tablespoons butter

1 egg

1 liter of milk

2 cups brown sugar

3 tablespoons cornstarch

2 tablespoons flour

1 tablespoon vanilla

Whipped milk topping

5th Avenue bars

Beat egg in milk. Put aside. Fry the butter and remove from the stove. Add brown sugar, cornstarch, and flour to browned butter. Mix well. Add the milk mixture to the other ingredients. Cook, stirring constantly, until thickened. Remove from the heat and add vanilla. When cold, top with whipped dairy topping and shaved 5th Avenue bars.

Tip: You can microwave the milk and egg mixture for a minute so you don’t have to stir on the stove for so long.

Nothing beats tried and tested recipes passed down from generation to generation. Be sure to use whole milk.

Ada Mae Martin

Ephrata, Pennsylvania

Chicken and Rice Casserole

1-1/2 cups parboiled rice

1/2 cup butter

1/4 cup flour

2 cups milk or chicken broth

2 teaspoons poultry seasoning

1/2 teaspoon seasoning salt

1/2 teaspoon onion salt

1-1/2 to 2 cups sour cream

12 ounces of cheese

4 to 5 cups chicken, cooked

butter crumbs

Boil the rice in water following the instructions on the bag. drain. Pour into a buttered 9×13-inch pan and form into a bowl on the sides. Heat butter, flour and milk/chicken stock until smooth and slightly thickened. Add poultry seasoning, salts, sour cream, cheese and chicken to cooked mixture. Pour over rice. Sprinkle with buttered breadcrumbs. Bake at 350 F for 45 minutes.

Hi. We look forward to the recipes everyone is kindly sharing in June. Some of our absolute favorites come from here. Many Thanks.

We live on a dairy farm of about 300 acres and milk 70 cows. We have 3 girls and a little farm boy who just turned 1 year old and asks to be outside every day. Our girls love the farm with their small flock of chickens and the barn full of cows. The landlord milks the cows, but above all enjoys the individual chopping, which he is allowed to do on the side. It’s a very busy life, but a very good life.

Clifford and Linda Detweiler

Janessa, 8, Shana, 6,

Brianna, 3, and Jaden, 1

Jonestown, Pennsylvania

chimney

1 large green pepper, chopped

1 small onion, chopped

1 cup elbow macaroni

1 pound hamburger

2 cups of corn

1 liter of tomatoes

1 cup of milk

salt (to taste)

1 (8 ounce) package cream cheese (cut into chunks)

2 cups grated cheddar or mozzarella cheese

Sauté the onion, peppers, and hamburger in a 12-inch skillet. Add macaroni, corn, tomatoes, milk and salt. Stir in the grated cheese. Pour into a 3 liter casserole dish. Top with cream cheese pieces. Bake at 350 F for 40 minutes.

This is a favorite we love to eat with shredded tortilla chips.

My husband, Jay Wesley, and I, along with our son Jalen, 11 months, help my parents and my brother and his family on a dairy farm with over 200 cows.

Joyce Zimmerman

Shippensburg, Pennsylvania

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