Savory Breakfast Sausage & Bread Casserole For Two#FantasticalFoodFight

Welcome to Fantastical Food Fight, September is National Breakfast Month. Theme is : Breakfast Casserole.Made this breakfast casserole with sausage, cheese, egg, milk and bread. Combine all the ingredients in the night and in morning just bake it in a preheated oven. By the time you finish your morning regular nitty-gritties / morning routine. 

You will have a delicious hot breakfast casserole ready.
Ingredients 

2 Long Chicken Sausages - chopped
1 Large Egg
3/4 cup milk
3 Big Bread slices - a day old
1 Small Tomato - chopped
1 Small Onion - chopped
¼ Cup Cream Style Corn

1/8 Teaspoon Sea Salt
¼ Cup Shredded Cheese
2 Cubes Cream Cheese

1 Teaspoon Oil
1 Tablespoon Butter
1 Tablespoon Pizza Sauce
6 Olives - sliced  - can use any type of olives 

1/8 Teaspoon Mixed Herbs
For the Seasonings
1 Teaspoon Heaped Pizza Seasonings

Method
Butter a 5-inch baking  dish.

Butter the slices of bread and line the base of the dish with bread slices

Mix the pizza sauce and cream cheese, well. Apply  the cream cheese spread on bread slices.  Spread half of cheddar cheese over the slices. 

Heat butter in a sauce pan. Heat a pan with a teaspoon of oil and fry the onion till it softens only, then add the sausages, tomato, salt and saute for a minute. Keep aside to cool. 

In the meantime , in a bowl beat together egg, milk and seasonings. 

Pour this mix over the cheese layer 

Top with the sausage mixture. 

Sprinkle mixed herbs, olives and then the remaining cheese.

Garnish it with sliced black olives. Cling wrap this and keep it in the refrigerator. First  thing in the morning take this casserole out, let it come to room temperature.

Preheated the oven at 180 degrees for about 10 to 15 minutes.

Place the casserole and bake it for 40 to 45 minutes. 

Take it out from the oven and serve it hot. 

 Enjoy!! This is a real treat, easy and quick!

Labels: Breakfast, Casserole, Chicken Sausage, Cream Cheese, Bread Slices, Egg, Milk, Pizza Sauce, Olives, Cream Style Corn, Baked, Fantastical Food Fight, Overnight
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Salsa Potato Stacks In Muffin Pan#BakingBloggers

Who does not love potatoes? They are most loved and a sure shot winner at any party, use them as in a main course dish or in a casserole, soup or serve them as appetizers/finger food, they are enjoyed by all. These stacks are healthy, incredibly versatile, be imaginative and use any added  ingredients / veggies of your choice.

The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to give napkins to each one as you are serving. I have made these for a crowd. 

 Baked  2 lots of the above.  Use silicone moulds so that you don't have to wash them.  Wipe it with a kitchen towel and reuse them, these are a real blessing to use for a crowd. 

Ingredients
Olive oil for coating the muffin tin
6-8 Large Potatoes - sliced in roundels
2 Cups  Homemade Salsa Sauce
2 Tablespoon Dried Thyme
2 Tablespoon Black Pepper powder
2 Teaspoon Chilly Flakes
Salt to taste
5-6 Tablespoons Olive Oil
Grated Cheeza Cheese as required
Slices Of Homemade Pickled Jalapenos 

Sliced Black or Green Olives as required 

Method
Preheat the oven to 180˚C. Lightly Oil a muffin pan / moulds. Keep aside.

Peel and thinly slice the potatoes, I, used my V Slicer.

 Place all the slices in a big bowl, add the thyme, chilly flakes, black pepper powder, salt and olive oil and give it a good mix so that all the spices are coat the potato slices.

Spread a teaspoon salsa on the bottom of each muffin hole.

Take two potato slices and place them in each muffin hole on top of the salsa. Then place some slices of olives and a slice or two of jalapeno. 

Sprinkle a little cheese. 

Stack two more potato slices on top, the same size or a little smaller than the bottom slices and top with one pickled jalapeño slice, sliced olives and then top it with grated cheese.

Top it with little salsa sauce, leave of coriander leaves. Like wise prepare all the muffin pan/ moulds. 

Cover with foil and bake for 15 minutes. Remove the foil, again spread a little cheese on top of the potato stacks, and broil for 2 - 3 minutes. 

The potatoes should be a little crispy around the edges. 

Scoop out the potato stacks from the muffin tin with fork and a spoon onto a serving plate Serve warm with napkins. 

These vanished in a jiffy, just got 3 to take a pic. These are excellent for tailgating parties.

Lables : Baked, Baking Bloggers, Potato, Pickled Jalapenos, Olives, Olive Oil, Cheese, Homemade, Salsa Sauce, Appetizer, Gluten free, International Cuisine

This month, the Baking Bloggers are baking with potatoes!
If you love potatoes, be sure to check out everyone's recipes.
Baked Cajun Potatoes by Anybody Can Bake
Baked Potato Skins with Paneer and Veggies by Cook with Renu
Easy Savory Sweet Potato Muffins by Recipe Pocket
Egyptian Sanyet el Batates by Pandemonium Noshery
Hasselback Fondue Potato Bake by Food Lust People Love
Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
Oven Roasted Garlic Potatoes by Palatable Pastime
Quiche with Potato Crust by A Day in the Life on the Farm
Roasted Befteki and Potatoes by Culinary Adventures with Camilla
Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
Wizarding World Roasted Potatoes by Simply Inspired Meals

Baked Creamy Rice Pudding With Peaches For Two#BakingBloggers

When my hubby is not well, then he eats, healthy and oil or butter free food and he is not a lover of fruits.  Made this healthy, gluten and butter free yet delicious fresh peaches filled pudding with toasted almonds on top for him.  

For this recipe you can use leftover rice  and canned peaches  to make it, but, I made it with freshly cooked rice and peaches.

He relished this for his lunch and dinner with a glass of milk.  This is real comfort food, satisfying and filling.

This month theme of Baking Bloggers is Baking with Peaches and Nectarines.


Serves 2
Ingredients

1 Large Egg
3/4 Cup Whole Milk
3 Tablespoons Packed Brown sugar 

¼ Teaspoon Salt 
¼ Teaspoon Cinnamon  powder
½ Teaspoon Vanilla essence
1 Teaspoon Lemon zest
1 Big  Peaches - diced 
¼  Cup Toasted Almonds -sliced
1/3 Cup Rice - boiled (made 1 Cup packed cooked rice)

Method

Preheat oven to 170 degrees C. 

Lightly butter a small Pyrex dish. In a large bowl, whisk together the egg, milk, sugar, salt, cinnamon, vanilla and lemon zest. Stir in the peaches, toasted almonds and cooked rice. 

Pour into prepared baking dish. Top it with some more sliced toasted almonds. 

Bake over water bath ( bain marie (ban mah-ree, is the fancy term for a hot water bath) and  bake for 55 minutes,

 until lightly browned and set. 

Cool slightly and Enjoy.

Labels : Baked, Peach, Pudding, Cooked Rice, Baking Bloggers, Toasted Almonds, Healthy, Gluten free, Serves Two

• Baked Creamy Rice and Pudding with Peaches for Two from Sneha's Recipe
• Baked Goat Cheese with Peach Chutney from Caroline's Cooking
• Caramelized Peach Trifle from Sid's Sea Palm Cooking
• Easy Peach Cobbler with Canned Peaches from Recipe Pocket
• Peach and Nectarine Cobbler from A Day in the Life on the Farm
• Peach and Prosciutto Pizza from Karen's Kitchen Stories
• Peach Hand Pies from The Schizo Chef
• Raspberry Peach Pie from Palatable Pastime
• Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla

Alfajores ( Sandwich Cookies With Dulce De Leche)#BakingBloggers

Welcome to Baking Bloggers event, today we are posting recipes from Central America to South America, from Mexico south to Argentina and all points between.

Made these tender crumbly cookies which are sandwiched with dulce de leche – Alfajores are such delicate kind of cookies that are mouth melting and you will love it.

I have used my homemade dulce de leche to sandwich these tender cookies, it take's these cookies to another level... almost irresistible.. you can't stop at one.. they are too good.

Makes 12 sandwich cookies

Ingredients
100 Grams Unsalted Butter - the butter should be cold
25 Grams Salted Butter - the butter should be cold
50 Grams Powdered Sugar
1 Egg Yolk - only- from the refrigerator
1 Teaspoon Vanilla extract
105 Grams All Purpose Flour
105 Grams Cornflour
1/2 Teaspoon Level Baking powder
1/8 Teaspoon Baking soda
5 - 6 Tablespoons Dulce De Leche - Homemade
Icing sugar or Shredded Coconut for dusting


Method
Sieve the cornflour and all purpose,sugar, baking powder and soda, keep aside.

Grate the cold butter in a big bowl, rub the sieved ingredients into the butter lightly with your hands, add the egg yolk and essence lightly bring it together into a ball. Wrap in cling film and chill for 30 minutes ( chilling the dough is must). Do not knead the dough too much or else the cookies will become hard and loose that crumbly texture.

Once the dough has cooled, roll out the dough between two sheets of parchment paper and using light pressure as possible roll it approximately 1/4 inch thick and it into cut small circles with a cookie cutter. 

Place them on a lined cookie sheet/baking sheet/tray. Repeat with the rest of the dough. Place the tray back into the refrigerator to chill for at least 15 minutes. 

In the meantime preheat the oven to 170 C. 

After the cookies are cold then bake the cookies for exactly 11 to 12 minutes until they are just starting to brown very slightly at the sides. They should still be very pale. Leave to cool for 5 minutes then transfer to a cooling rack. 

When the cookies are cool, put a small spoonful of dulce de leche on one cookie and press another on top lightly (these tend to break if extra pressure is used while sandwiching these) . 

Hold them in the center lightly while sandwiching so that they don't break. 

Dust them with icing sugar.

Enjoy these mouth melting cookies. 

My Notes

If you are using unsalted butter then add a pinch of salt.

The number of cookies is based on the cookie cutter size - I have used  a 2.1/2 cookie cutter and then when a little dough  made small ones with 2 inch cookie cutter. The small ones look cute and are also easier to sandwich they do not break. Would suggest using a 2 inch cookie cutter.

I wanted to roll these in coconut, but my hubby said no, he prefers icing sugar. 

Labels : Biscuits & Cookies, Baking Bloggers, Dulce De Leche, Homemade, Sandwich Cookies, American, Baked

Baking Bloggers

Central and South American Desserts

• Alfajores - Dulce de Lech Sandwich Cookies by Sneha's Recipe
• Chajá by Culinary Adventures with Camilla
• Cocada de Forno - Brazilian Baked Coconut by Karen's Kitchen Stories
• Golfeados by Caroline's Cooking
• Guatemalan Pastel Borracho (Drunk Cake) by Home Sweet Homestead
• Sequilhos de Coco – Brazilian Coconut Cornstarch Cookies by The Schizo Chef
• Tres Leche Cake - 3 milk cake by Recipe Pocket