Beach Buffet Boogie

Each year, we go on vacation to the beach with my extended family. We stay in a house on the beach and enjoy lots of good times and good food! In my attempt to relax some while we’re there, I like to cook ahead!

It’s that time of year again, vacay time, so I thought I’d share some of my favorite make-to-take recipes with you (a couple recipes I’ve shared before, but I’ll link to them here – links have red/maroon text).
►BAKED SPAGHETTI CASSEROLE – So easy to build an “Italian Night” around!
►BLONDE CHICKEN PARMESAN – A light basic dish that can be dressed up quickly with a couple sides (like my spicy green beans) and hot buttered rolls.
►CHILI DE LAURIE – Good to have on hand for the first night there when all are tired from travelling and for quick soup and sandwich lunches.
I’ve combined ingredients and directions here – you just throw all these items into a large stockpot and simmer, simmer, simmer..til you’re ready to eat! I serve this chili with tortilla chips, sour cream, shredded sharp cheddar cheese and scallions. Here you go:
1-2 lbs. lean ground meat (browned & drained), 1 onion + 1 green pepper + garlic (diced and sauteed til browning), 1 large jar salsa, 2-3 cans diced tomatoes, 4 small cans tomato sauce, 1 large can light red kidney beans (drained), 1 can chili beans, chili powder + cumin (sprinkled in to taste) – feel free to adjust ingredient amounts per your preference
►CREAM CHEESE DANISH CASSEROLE – Soooo yummy with hot coffee or tea in the sunny morning.
►FRENCH TOAST CASSEROLE – Absolutely sinful for breakfast or dessert and a big hit with kids. You can also provide various toppings such as fruit, powdered sugar, syrup, preserves, even chocolate sauce and whipped cream!
Ingredients: French bread (I have also used hoagies rolls before) to make 5 cups bread chunks/cubes, 4 eggs, 1-1/2 cup milk, 1/4 cup sugar, 1/4 tsp salt, 1 tsp vanilla flavoring, 1 Tbsp butter, 1 tsp cinnamon/sugar
Directions: Butter a 9x13 casserole dish/pan. Put about half of bread chunks/cubes on bottom of dish. Mix eggs, milk, sugar, salt and vanilla together. Pour about half of egg mixture over bread in dish. Sprinkle 1/2 of cinnamon/sugar over this layer. Use the rest of the bread to make another layer in dish. Pour remainder of egg misture over top bread layer. Sprinkle rest of cinnamon/sugar all over the top layer of bread. Bake at 350 degrees for about 25-30 minutes or until top layer of bread it starting to brown around the edges.
►ASSORTED SWEET GOODIES – Oh, c’mon, you know these will be scarfed.
I’ll take a large Tupperware box full of cookies, brownies, etc to include:

Peanut Butter Crunch                Dippy Cookies                   And More!

Hope you can use some of these ideas, they are def tried-and-true and never fail to be gobbled up quickly! Happy travelling this season! Be safe and eat well!
Hugs & Yums, Laurie

CREAM CHEESE & FRUIT DANISH CASSEROLE

My family loves this breakfast treat and I often make it for holiday mornings for larger groups.  Here's what you need: 

2 cans crescent rolls

2 8oz cream cheese, softened

1 cup sugar

1 tsp vanilla

1 egg

1 jar fruit preserves, I usually use Polaner's Seedless Raspberry All Fruit Spread

All you do is:

1-In 9x13 glass casserole dish, spread out dough from 1 can of crescent rolls as your bottom "crust."

2-Mix together softened cream cheese, sugar, vanilla and egg yolk (save egg white for later).

3-Spread cream cheese filling over layer of dough in casserole dish.

4-Heat jar of fruit preserves in microwave (w/o metal lid!) for about 1 minute to thin it.

5-Carefully pour heated fruit preserves over cream cheese filling.

6-Spread remaining can of crescent roll dough over top of the filling/preserves layer.

7-Brush egg white over the top layer of dough.  This will allow top crust to turn golden brown in oven.

8-Bake in oven for about 20 minutes at 350 degrees.  Top should be golden brown.

9-Allow to cool, even refrigerate overnight; then cut into squares and enjoy!

Linking to Tasty Tuesday, Foodie Friday and Freezer Foods Friday.

Hugs & Yums, Laurie

SAUSAGE-PANCAKE STRATA ("McGRIDDLE" CASSEROLE)

This breakfast casserole is wonderful!  It tastes very similar to a McDonald's Sausage McGriddle sandwich, which is yummy, by the way, if you've never tried one!  I think I got this recipe originally from a Woman's World magazine, gotta give them credit!

SAUSAGE-PANCAKE STRATA

Ingredients:
12 eggs                                                  
1/2 cup milk
1 cup shredded cheddar cheese       
1/2 tsp. salt
1 pkg. (14.5 oz.) frozen mini pancakes
1 pkg. (7 oz.) frozen maple-flavored brown-n-serve sausage patties (8)
Maple syrup, optional

Directions:
1-Preheat oven to 350 degrees.
2-Coat rectangular (11"x7" or so) baking dish w/cooking spray
3-Beat eggs w/milk.  Stir in cheese and salt; reserve.
4-Arrange half of pancakes in bottom of dish.  Top w/sausage patties.
5-Pour egg mixture over sausage.  Top w/remaining pancakes.
6-Gently press pancakes into egg mixture to partially coat.
7-Cover w/foil.  Bake 30 minutes.
8-Uncover.  Bake until set, 30-35 minutes.  Let stand 5 minutes before serving.
9-If desired, drizzle w/maple syrup.
10-Enjoy the casserole and the compliments!

(Note:  I couldn't find mini pancakes this time, so I just used regular size and cut them into 1/4s.)

Linking to blog parties in sidebar

Hugs and Yums, Laurie