Brunch Recipes and a bonus!

Crouton Casserole

2 5 oz bags of seasoned croutons
1 lb sausage, browned
2  1/2 c milk
4 eggs, beaten
1  10 oz can cream of mushroom soup
3 cups of fresh spinach
2 c shredded cheese, divided

Spread croutons on the bottom of a greased 9 x 13 pan.  Spread spinach over croutons.  Sprinkle sausage over spinach.  Sprinkle 1 cup of cheese over sausage. Combine soup, milk and eggs. Pour over cheese.
You can either let it sit in the refrigerator for up to 12 hours before baking or you can just bake it.  You will bake it at 325 for 40 - 50 minutes or until set and lightly browned.  Sprinkle with remaining cheese. 

Applesauce Muffins

3 c flour
2 c brown sugar
1 1/2 tsp baking soda
1 1/2 tsp salt
2 c applesauce
1/2 c shortening
1/4 tsp baking powder
2 eggs
1 t cinnamon
1/2 tsp ground allspice

Mix all together and pour into prepared muffin cups.  Fill 2/3 full.  Bake at 350 for 20 - 25 minutes.  Makes about 3 dozen.

Eggnog Rum Cake (non-alcoholic)

1 yellow cake mix (dry)
1 large box vanilla pudding (instant)
1/4 c sour cream
3 eggs
1/2 c oil
1 c eggnog  (pumpkin spice is my personal favorite)

Mix together.  Batter will be VERY thick!  Spray a bundt pan very well.  Sprinkle 1/2 c sliced almonds in the bottom of pan if desired.  Then spoon batter in and even it up.  Bake at 350 for 45 minutes or until it pulls away from side of pan.

When cake comes out of the oven, combine the following:

1 cube butter, melted
1/2 c sugar
1/4 c water
1 tsp rum extract

Pour over cake and let sit for at least 10 minutes and up to an hour.  Then invert on a serving plate.

If you get as addicted to this as we are at our house, you can buy eggnog and freeze it in one cup portions for use throughout the year.  Just make sure that it is completely thawed before using it in the cake!

Home Bottled Apple Pie Filling

4 c brown sugar

1 c cornstarch
1 T cinnamon
1 1/4 tsp ground nutmeg
1 tsp salt
1 cube margarine
10 c water
3 T lemon juice

Combine all ingredients but water in a large saucepan.  Stir in water slowly. Cook until thickened, stirring often!  After it is thick, remove from heat and add lemon juice. 

Place peeled and sliced apples in jars (you will need approxiamately 4 per jar), leaving 1 inch headspace.  Pour hot syrup over apples to within 2 inches of top of jar.  Process in a boiling water or steam canner for 30 minutes.  This will make about 6 - 7 quarts. 

This is soooooo good!  I hope you enjoy it as much as we do! It is great for apple crisp, pies, cobblers or just eating it right out of the bottle!  We have also used sliced fresh peaches and it is amazing!