Best of 2008: Part 3: Keepers from the Recipe Box

photo from Country Home magazine
Here are some of my new or revisted keepers from the recipe box from 2008. I put links at the bottom of the of favorites I have already posted.

I love an overnight egg dish I can pop in the oven in the morning when company is staying. I tried the Greek variation of this casserole and found it yummy!

Cheddar-Bacon Wake-Up Casserole

4 oz. dry french bread, cut into 3/4-inch cubes (4 cups)
1 1/2 cups shredded cheddar cheese
4 slices bacon, crisp-cooked, drained, and crumbled, or 1 cup diced cooked ham
2 cups milk
4 eggs, lightly beaten
2 Tbsp. snipped fresh Italian (flat-leaf) parsley
1/2 tsp. mustard
1/4 tsp. ground black pepper
1/8 tsp. onion powder In a large bowl toss together the bread cubes, cheddar cheese, and cooked bacon or ham. Divide among six 10-ounce individual casseroles or place all of the mixture in one 2-quart rectangular baking dish. In a medium bowl whisk together milk, eggs, parsley, mustard, pepper, and onion powder. Pour over the bread mixture in the casseroles or dish. Cover and refrigerate at least 8 hours or up to 24 hours. Bake, uncovered, in a 350° oven for 25 to 30 minutes for individual baking casseroles (about 40 minutes for 2-quart dish) or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving. Makes 6 servings. Per serving: 374 cal., 26 g fat (12 g sat. fat), 194 mg chol., 595 mg sodium, 15 g carbo., 1 g fiber, 20 g pro.
Greek Variation: Omit bacon or ham and substitute 6 ounces feta cheese and 1/4 cup shredded Parmesan cheese for the cheddar cheese. Stir 1 cup drained and chopped canned or marinated artichoke hearts, 1/4 cup chopped green onions, and 2 tablespoons chopped kalamata olives (optional) into the bread mixture before putting into casseroles or baking dish. Continue as above.
Mushroom-Sweet Pepper Variation: Cook 2 cups sliced fresh mushrooms and 1/4 cup chopped onion in 1 tablespoon hot olive oil over medium heat for 5 minutes or until onion is tender, stirring occasionally. Stir mushroom mixture and 1/4 cup chopped roasted red sweet pepper into bread mixture before putting into casseroles or baking dish. Continue as above.
Sausage and Provolone Variation: Substitute 1 1/2 cups shredded Provolone or Italian cheese blend for the cheddar and 1 1/2 cups chopped fully cooked turkey Italian sausage links for the bacon. Substitute basil for the parsley.

Summertime Quencher
This is a refreshing summer sangria-like drink that looks very pretty in the pitcher! It looks a bit lighter in color than this picture illustrates. Feel free to vary the fruit depending on what is in season.
1 lemon
1 orange
1 750-ml bottle white zinfandel wine ( 3 1/4 cups), chilled
2 cups carbonated water or lemon-lime carbonated beverage, chilled
1 unpeeled kiwifruit, sliced
1/4 cup fresh blackberries, raspberries, huckleberries, or other berries
8 dark sweet cherries, pitted
8 fresh strawberries
Cut lemon and orange in half crosswise. Cut one lemon half and one orange half into 1/4 inch-thick- slices. Squeeze juice from remaining halves. Place juice in a 2-quart pitcher. Stir in wine, carbonated beverage, lemon and orange slices, and remaining fruit. Serve over ice. Makes about eight 5-oz. servings. This can be made using juice instead of wine.
photo from A Taste of Home

Festive Crab Cups
A woman at our church brings these whenever we have a "finger food potluck". Many think they are a dessert at first, but then discover the rich flavors.

1/3 cup cream cheese
1/4 cup canned crabmeat, drained, flaked, and cartilage removed
2 tablespoons chopped green onions
1 package (2.1 oz) frozen miniature phyllo tart shells
1/3 cup whole-berry cranberry sauce
In a small bowl combine the cream cheese, crab and onions until well blended. Place the tart shells on an ungreased baking sheet. Drop 1 tablespoon of the crab mixture into each shell. Top each with 1 teaspoon cranberry sauce. Bake at 375 for 12-15 minutes or until heated through. Yield: 15 appetizers.
Taste of Home, Dec. Jan. 2005

other favorites already posted:
Scarlett Autumn Salad and JBelle's Pacific Northwest Cranberry Chutney here.
Williamsburg Orange Cake here.


  1. beatiful and amazing photographs.

  2. I was hoping I would get those crab cup recipe. They were yummy. I can't wait to make them and share sometime.

  3. These all look yummy.

  4. I stole the breakfast casserole recipe.
    I can't wait to feed it to my girls and grandkids.

  5. idam.. thank you. The pictures in this post aren't mind though!
    SVG... it is a great recipe and so easy!!
    Yolanda...they are yummy... trust me!
    Pamela... you will love the casserole. It is perfect when you have a group.


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