Saturday I attended my first Taste of Home Cooking School. I guess it is never too late to learn new cooking techniques or get a new recipe!
Years ago I subscribed to the magazine, Taste of Home. I enjoyed the magazine and always loved seeing the beautiful pictures of different kinds of food. I probably even cut out many of the recipes and kept them in a file. And used them infrequently! Knowing me, I let the magazines stack up in a corner for years before I finally tossed all away in a fit of Spring Fever cleaning!! (Which I am getting ready to do with my old Southern Living magazines!)
Getting back to the cooking school......I did learn one great trick: When you cut up apples pour Seven-Up over them to keep them from turning brown instead of using lemon juice!I wanted to share a recipe with you that looked very delicious! It is a breakfast casserole that you make ahead.....I like that! And it has apples with cinnamon-sugar that lends a sweet taste! Sounds good to me! Try it...you might like it!
Jimmy Dean Maple Breakfast Casserole
1 package Maple Flavor Jimmy Dean pork sausage
10 eggs, lightly beaten
3 cups milk
1 teaspoon vanilla
2 C. (2 large) Golden Delicious apples, peeled and chopped
2 tablespoons sugar
1 teaspoon cinnamon
6 cups cubed bread
8 oz. (2 cups) shredded mild cheddar cheese
1. Preheat oven to 325 degrees. In a large skillet, cook sausage , stirring frequently until
thoroughly cooked and no longer pink.
2. In a large mixing bowl, combine beaten eggs with milk and vanilla; stir well.
In a small bowl, toss apples with sugar and cinnamon.
3. Distribute half the bread evenly in a buttered 13X9 inch baking dish. Sprinkle with half
the sausage, half the apples and half the cheese. Repeat layering using remaining
bread, sausage, apples and cheese. Pour egg mixture over the casserole.
4. Bake uncovered for 55-60 minutes, or until eggs are set.
Tent with foil if top begins to brown too quickly.
Note: This casserole may be assembled ahead and refrigerated up to 12 hrs. before baking