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Hash brown, bacon & egg casserole/Moon cake (5/11/2007)

Hash brown, Bacon & Egg Casserole

3 tablespoons vegetable oil
2 lb. Bag of frozen shredded hash browns
1 medium onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 teaspoons minced garlic
1 8 oz. Package sliced mushrooms
1 package bacon, cooked crisp and crumbled
12 eggs, beaten
salt & pepper to taste
1 ½ cups shredded Cheddar cheese

Heat oil in large pot. Add hash browns, mushrooms, garlic, onion, and peppers. Cook until potatoes begin to brown. Spray 9" x 13" baking pan with cooking spray. Spread potato mixture in pan. Top with crumbled bacon. Allow to cool. Pour beaten eggs over all and season to taste with salt and pepper. Gently stir to coat. Sprinkle with cheese. Refrigerate overnight or 7-8 hours. Bake uncovered at 375-degrees for 35-40 minutes. Allow to rest 5-10 minutes.

Moon Cake

1 cup water
½ cup butter (1 stick)
1 cup flour
4 eggs
2 small pkgs. Instant pudding (any flavor)
4 cups milk
1 8 oz. Pkg. Cream cheese, softened
1 8 oz. Container Cool Whip
Chocolate syrup for topping

Bring to a boil in a medium pan, 1 cup water, ½ cup butter. Add 1 cup flour and stir until a ball forms. Cool. Add 4 eggs, one at a time, beating with spoon after adding each egg. Preheat oven to 400-degrees. Spread dough in a ungreased 9" x 13" baking pan. Bake 25-30 minutes or until light golden brown. (watch dough, and if large bubbles pop up, poke a hole in them with a fork). Mix 2 small packages of instant pudding according to package directions. Mix in softened cream cheese. Spread over crust. Next spread cool whip on top. You may drizzle chocolate fudge sauce or chocolate syrup over cool whip. Chill for a couple of hour before serving.

This week's recommended wine from Van's Liquor store in East Dubuque is to make Mimosa's. "Segura Viudas Brut Reserva" champagne along with orange juice. Mimosa is served with 4 parts champagne and one part ice cold orange juice served in tall champagne glasses.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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