Upcoming club details:

Ramekin Pumpkin Bread

Wow, I can’t believe how time can fly  by….actually that’s not true.  I know time flies by way tooooooooooo fast.  I had meant to blog a few things before my 2nd actual baking club.  But it didn’t happen and I’m not going to be too hard on myself (something he is teaching me!).

So tomorrow I’m hosting my 2nd baking club and I have a few more interested bakers!  How fun!  Tomorrows theme is fall…..which I’m so excited about.  Instead of watching some TV for down time last night, I decided to bake a pumpkin cake, what I realized is I am sooooo low on baking dishes.  I used some ramekins hoping they would pop right out once golden brown.  The house smelled so good and the activity did recharge me.  I know that sorta sounds strange, that expending all that energy and feeling like it did something good for me.  My theory is that because I enjoy this so much that when I do it (and even the cleanup involved) I feel like some emptiness inside myself gets filled!!  I’ll post a photo of my delicious ramekin pumpkin cake and vow to be a better blogger.

Reminder:  I still have a few spots left if your local and you want to participate in the club tomorrow.  Let me know and I will give you the details:)  

 

Biscuit and Egg Bake

Ingredients:

  • 8 frozen or refrigerated biscuits
  • 1 pound sausage
  • 1 can (4 ounces) chopped mild green chile
  • 1 cup chopped spinach
  • 1/2 cup chopped red & yellow peppers
  • 1 small onion, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried leaf oregano
  • 2 cups shredded Mexican-style cheese blend, such as Cheddar Jack or a similar combination (I like to use sharp)
  • 8 large eggs
  • 2 cups milk

Preparation:

Heat oven to 350°.Butter a 2 1/2- to 3-quart baking dish. Split the biscuits and line the baking dish with the biscuit halves (or quarters). 

Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. . Sprinkle the sausage mixture evenly over the biscuit layer.  Add the vegetables and seasonings.  Top with the cheese.

In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center.
Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.

(I like to omit the meat and just do peppers, onions, mushrooms, spinach and any veggies I’m feelin…..I also like to cut the biscuits into fours)….This dish cuts really well and usually gets all gobbled up:) I have tried it with crumbled bacon which is really good too!!! Enjoy!

recipe adapted from about.com.