Christmas Morning Casserole
-1/4 cup milk
-1 16 ounce package refrigerated flaky biscuit dough, cut into 1 1/2 inch pieces
-4 green onions, chopped
-1 1/2 cups sharp cheddar cheese, shredded
-6-8 slices bacon, cooked, drained on paper towels,and cut into 1 inch pieces
Preheat the oven to 350°F and lightly grease a 9 X 13 casserole dish.
In a large bowl beat together the eggs and milk. Add in the biscuit pieces, cheese, onions, and bacon and gently turn everything over in the bowl to evenly coat.
Pour everything into the prepared baking dish and bake for 25 – 30 minutes. You want the eggs to be firmly set and the biscuits to be puffy and golden.
Cranberry Christmas Cake
-2 cups sugar
-3/4 cup butter, softened
-1 teaspoon vanilla
-2 cups all-purpose flour (see note below for gluten-free alternative)
-12 oz fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread in a buttered 9×13 pan. ( This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1”x2”, so that they could be easily eaten at a party. Enjoy!
Note: Gluten Free Substitution: 1 1/4 cup brown rice flour + 1/2 cup potato starch + 1/4 cup tapioca starch + 1 teaspoon xanthan gum may be substituted for the amount of all-purpose flour listed in the ingredients above.