Since many of my readers are completely into easy and simple recipes to prepare for their loved ones, I have made it a mission this week to provide three easy, uncomplicated recipes that anyone can prepare!!! The first is an incredible ham and cheese breakfast-supper casserole. When the kids see their parents inhaling it, they will join in! With some garlic toast, this dish is a winner! Second, my easy enchilada casserole, which is cheesy, rich and delicious, served with hot crescent rolls and a nice salad—for a simple supper. It is one of those dishes which may be prepared the evening before and popped into the oven the next evening for dinner!!! Third, a delectable upside down German Chocolate cake! This is an awesome dessert that everyone will enjoy! Welcome to the hot days of summer, readers! Keep sending me your fantastic recipes! I love them all! Enjoy, readers!
Ham and Cheese Breakfast-Supper Casserole
Note: This recipe came to me from one of my famous cookbooks, “Prime Meridian”, which highlights several outstanding cooks in the Meridian community. This casserole is interesting because it may be enjoyed at either breakfast or dinner time. Kids love it for dinner served with garlic toast, and it is so easy to prepare!!!
6 frozen hash brown patties
2 cups shredded mild cheddar cheese
1 lb. cooked ham, cubed
7 extra large eggs
1 cup heavy cream
Half tsp. salt
1 tsp. dry ground mustard
Preheat oven to 350 degrees. Place patties in a greased 13x9 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, cream, salt and mustard. Pour over ham. Cover and bake for 1 hour. Uncover and bake another 15-20 min. or until edges are golden brown and a knife inserted in center comes out clean. Delicious to serve with hot biscuits, garlic toast or hot buttered rolls.
Brock’s Easy Enchilada Casserole
Note: This casserole is a super duper treat, but it must be refrigerated overnight. So before you working moms crawl into bed, whip up this casserole, place in the refrigerator, and it will be ready to bake as soon as you arrive home the following day! It’s cheesy, hearty and delicious! Kids will love it!!! I would serve crescent rolls and a fresh salad with this casserole for a perfectly simple and fine supper!
2 lb. ground beef
1 stick butter
1 lg. Vidalia onion, finely chopped
2 Tbsp. chili powder
1 tsp. salt
1 tsp. pepper
1 small jar Cheez Whiz, melted
15 oz. can ranch style beans
6 (8 in) flour or corn tortillas
2 cups mild cheddar cheese, grated
2 cups Velveeta cheese, grated
1 small jar mild salsa
1 can cream of mushroom soup
8 oz. sour cream
Brown meat with onion and butter. Drain. Add seasonings and Cheez Whiz, and stir well. Cook again for 10 minutes over low heat. Spoon meat mixture into a greased 13x9 baking dish. Over meat mixture, layer beans, tortillas, cheeses, and salsa. Mix soup and sour cream together, and evenly spread on top of all this. Sprinkle with additional grated cheese on top if desired. Cover and refrigerate overnight. Bake at 350 degrees uncovered for 1 hour. Let stand for 15 min before serving.
Upside Down German Chocolate Cake
Note: This recipe also came to me this week from the “Prime Meridian” cookbook, which provides some simply outstanding recipes. A friend of mine sent me one last year as a special gift, and I have read it at least one hundred times! This recipe is a winner, readers! And it is so effortless to prepare anytime!
1 cup flaked coconut
1 cup chopped pecans
1 German Chocolate cake mix (Duncan Hines), prepared by box directions
1 cup margarine, melted
8 oz. cream cheese, softened
16 oz. powdered sugar
Preheat oven to 350 degrees. Place coconut and pecans in bottom of a greased and floured 13x9 baking pan. Pour prepared cake mix over coconut and pecans. Combine margarine and cream cheese with mixer. Blend in powdered sugar until smooth. Spread over cake mix mixture. Bake 35-40 min. Let cool and cut into squares. Delicious!!!
Editor’s note: Brock W. Rogers is an educator, an overseas traveler, award-winning southern food writer and a passionate student of the culinary and pastry arts. You may e-mail him at brockrogers1@gmail.com with your recipes or suggestions.
