Breakfast

Breakfast Casserole

I threw this one together one saturday morning and it turned out not to bad.

1 1/2 cups frozen hash browns
6 eggs
1 Tbsp milk
2 Tbsp cream cheese
6 strips of bacon cooked and crumbled
1 cup of shredded cheddar cheese
1 Tbsp dill

Cook the hash browns in butter until golden brown. Press them into a small casserole dish. Spread the cream cheese and bacon over the has browns. ( I use my clean hands to brake up the cream cheese.) in another bowl beat eggs, milk, dill, and add some salt and pepper to taste. Pour over the hash browns, bacon and cream cheese. Bake uncovered in a 350 degree oven for about 35 minutes. Take out and add cheese on top and then bake for an additional 5 minutes or until cheese is a little crisp and bubbley.

This was so easy and so yummy. I just kind of threw together what I had and it turned out yummy.



SO EASY PUMPKIN BREAD

This receipe I found out of the magazine "PARENTS". I had all the ingrediants so I whipped it up and it was pretty yummy.

BREAD
1 box of yellow cake mix
1 cup of pure pumpkin puree
1 cup smashed bananas
1 tsp of cinnamon

Prepare cake mix as directed omitting the water. Stir in pumpkin, bananas, and cinnamon. Pour into a greased 9" loaf pan; Bake at 375 degrees for 50 minutes.




FROSTING

4 oz cream cheese
1/4 cup softened butter
1/2 tsp vanilla
1 cup powdered sugar

In a mixing bowl, beat cream cheese and butter until creamy. Stir in vanilla and slowly add powdered sugar. Frost cooled Bread: chill.

Makes 16 slices. Each slice has 281 calories and 1/2 served of fruits and veggies.