The spring-time holiday binge has come and gone, but the food is still around. The best part of holiday parties with friends and family is leftovers. You probably shouldn't have taken those deviled eggs home because of foodborne illness, but you just couldn't resist when the party broke up. The best way to eat leftovers is high, standing at the kitchen counter shoveling forkloads of cold mashes into your face while you stare off into space. It's also polite to ask for recipes at parties if you liked, or found a dish okay. Even if you never plan on making the dish in question, recipe swaps make for nice conversation. Here I'll be sharing what's left of my Easter brunch and their respective recipes.
Bagel Breakfast Casserole
6 assorted savory bagels (cubed)
1 (8oz) pack cream cheese (cubed)
1 tomato in chunks
1/4 red onion (quartered)
8 eggs
2 1/3 c milk
1.) In a greased casserole, layer bagel cubes, cream cheese, tomatoes and onions.
2.) Mix eggs and milk. Pour over casserole. Chill overnight.
3.) Bake at 350 for 1 hour.
Mini Crab Cakes
12 oz crab meat
1 c bread crumbs
1/4 c chopped onion
1/4 c chopped carrot
1/4 c sour cream
1 tsp lemon juice
2 tsp seafood spice blend
1.) Mix ingredients with 1/2 c bread crumbs
2.) Form into 2" balls. Roll in other 1/2 c bread crumbs. Flatten into 1/4" patties
3.) Fry in butter 3-4 minutes.
Three Berry Pie
2 pastry crusts
4 c mixed berries
1 c sugar
4 tbsp flour
1 tbsp lemon juice
2 tsp pie spice
1 tbsp butter
1.) Mix ingredients. Fill bottom crust. Dot with butter. Adhere top.
2.) Bake at 450 for 10 minutes. Reduce to 350. Bake 30-40 min.
Easter Cheesecakes
2 (8oz) cream cheese packs
2 eggs
1/2 c sugar
1 tsp vanilla
jellybeans (for garnish)
1.) Mix ingredients with hand mixer.
2.) Fill foil liners half-way. Bake at 350 for 20 minutes.
3.) Chill and top with jellybeans.
You can always tell how good your dish was by how much of it you end up taking home.
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