Quilt Camp 2011

Pumpkin Breakfast Casserole

• 10 slices white bread, cubed
• 1 (15 oz) can pumpkin puree
• 2/3 cup white sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 tsp vanilla
• 1/8 tsp salt
• 6 eggs, beaten
• 1 cup milk
• 1 (5 oz) can evaporated milk
• ½ chopped pecans (optional)
• Changes Linda made: 1 large ( 1 lb ¼ oz) can pumpkin pie filling, Omit pumpkin, white sugar and spices.

Place bread cubes in bottem of greased 9 x 13 pan. Mix together pumpkin, vanilla, salt, eggs, milk and pecans. Pour mixture over bread, cover with plastic wrap and refrigerate overnight.

Uncover and bake at 350 degrees until pumpkin is set and toothpick inserted in center comes out clean, about 45 minutes.

Baked Egg and Cheese Casserole

• ¼ lb. butter, (1 stick)
• 6 eggs
• 1 lb. grated Monterey Jack cheese
• 1 lb. cottage cheese
• 1 c. Bisquick or Jiffy mix
• 1 c. milk
• 1 or 2 c. minced ham(opt) I used bacon

Melt butter in a 9 x 13 pan. Combine eggs, cheeses and Bisquick or Jiffy mix and 1 cup milk in mixer. Grease the sides of the pan and then add the butter to the mixture. You may stir in the ham at this point. Bake at 350 degrees for 40 minutes. Let stand a few minutes and cut into squares.

Berry Yogurt Crunch

• 3 cups plain low-fat yogurt
• 1 (1.5 ounce) envelope instant sugar free vanilla pudding
• 2 cups blueberries, raspberries, and sliced strawberries, mixed
• 3/4 cup wheat and barley nugget cereal, (e.g. Grape Nuts, I used granola)
• 1 cup blueberries, raspberries and sliced strawberries, mixed
• 1 Tbsp white sugar
• 1 Tbsp fresh lemon juice
• ½ cup sweetened whipped cream for garnish (optional)

Combine the yogurt and pudding mix in a large bowl, beat with electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9" pie plate. Cover with plastic wrap and refrigerate 2 hours.

Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set the mixture aside at room temperature.

Spoon the chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries and whipped cream, if desired.

Linda Jean's Corn Salad

• 1 cup cheddar cheese
• 1 can corn
• 1 cup mayonnaise
• 1 medium onion, diced
• 1 medium red or green pepper
• cherry tomatoes
• 1 bag of Frito Honey BBQ Twists

Combine all ingredients. Crush some of the BBQ twists and add to the salad immediatly before serving. Serve the remaining twists as a side.

Chocolate Suprise Cupcakes

• 3 cups flour
• 2 cups white sugar
• ½ cup cocoa
• 1 tsp salt
• 2 tsp soda
• 2/3 cup oil
• 2 cups water
• 2 Tbsp vinegar
• 2 tsp vanilla
• 1 large pkg cream cheese, softened
• 1 egg
• 1/3 cup sugar
• ¼ tsp salt
• 1 6oz. pkg chocolate chips

Mix together the flour, 2 cups sugar, cocoa, 1 tsp salt and soda. Add the oil, water, vinegar and vanilla. Mix till well blended and fill cupcake papers 2/3 full.

Combine softened cream cheese, egg, 1/3 cup sugar and 1/4 t. salt, stir until well blended. Add chocolate chips. Drop 1 heaping teaspoon of cream cheese mix onto each cupcake.

Bake at 350 degrees. Frost if desired.