POWER BUY
MARCH 27, 2024
Cook Up a Slow Cooker Egg Casserole for Spring Brunch
Easy Easter Eats One-pan dishes to make hosting simple
BY DONNA ERICKSON
FAMILY FEATURES Even if Easter hosting duties fell on your plate this year and added one more thing to your holiday to-do list, that doesn’t mean it has to be difficult. After all, Easter is a time meant for fun and fellowship with the food just one part of the celebration. Building the menu around simple, one-pan dishes can keep the focus where it needs to be: spending time and creating memories with family and friends. These dishes call for short lists of ingredients, many of which you may already have in your pantry, and simple preparation to create a full spread perfect for sharing with loved ones. Plus, using only one pan makes cleanup a breeze, so you can get back to the festivities quickly. A dish like this Easter Roast lets you check both the main course and side dishes off your list, relying on the oven to do most of the work for you after some quick prep work. Similarly easy to prepare, these Refrigerator Rolls can also be made up to six days in advance and stored in the fridge until ready to bake – a perfect complement to the savory roast and veggies. Finish off your feast with an adaptable dessert like this Blueberry Crumble. Made using just five ingredients and ready in about an hour, you can swap the blueberry pie filling and yellow cake mix for any combination that suits your guests’ tastes like apple pie filling with spice cake or cherry pie filling with chocolate cake; the sky’s the limit when it comes to satisfying that sweet tooth. For more Easter recipe inspiration, visit Culinary.net.
Easter Roast Yield: 1 roast Salt pepper garlic powder 1 roast (3 pounds) 1 bag (1 pound) baby carrots
1
bag (1 1/2 pounds) trio potatoes or potato of choice cups beef broth can (10 ounces) cream of mushroom soup tablespoon garlic pepper tablespoons brown sugar onion, roughly chopped bundle asparagus
3 1 1 3 1 1
bowl and let rise 1 hour or store in refrigerator if making in advance. When ready to use, grease muffin pan with oil. Roll dough into hand-size balls and place in each muffin hole; cover 1 hour. Heat oven to 350 F. Bake rolls 30 minutes. Note: Dough can be made in advance and stored in refrigerator up to six days. If making ahead, punch down dough, cover and place in refrigerator. Punch down daily until ready to use.
Preheat oven to 350 F. Sprinkle salt, pepper and garlic powder over roast and rub into front, back and sides. Place seasoned roast in middle of large roasting pan. Place carrots on one side of roasting pan and potatoes on other side. In large bowl, mix beef broth and cream of mushroom soup with garlic pepper. Pour mixture over roast, potatoes and carrots. Sprinkle brown sugar over carrots and add chopped onion. Cover and cook 2 1/2 hours then remove from oven, add asparagus and cook uncovered 30 minutes. Serve from pan or place on platter for more formal presentation.
Refrigerator Rolls Yield: 18 rolls 2 packages yeast 1/2 cup sugar 2 cups lukewarm water 6-7 cups all-purpose flour, divided 2 teaspoons salt 2 eggs 1 stick softened butter oil, divided
Blueberry Crumble Yield: 1 cake 1 can blueberry pie filling 1 box yellow cake mix 1 bag (4 ounces) chopped pecans 1 stick butter, melted 1/4 cup oil whipped cream, for serving (optional) vanilla ice cream, for serving (optional) Preheat oven to 350 F. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix.
In large bowl, dissolve yeast and sugar in lukewarm water. When yeast is foamy, add 3 cups flour. Mix in salt, eggs and butter. Once mixed well, add remaining flour 1 cup at a time and knead dough into ball in bowl. Remove dough from bowl and place on clean surface. Wash and dry bowl then grease with drizzle of oil. Place dough in
Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired.
When the weekend rolls around, we’re a brunch bunch in our family. Just say the word, and it translates to “relaxing.” Brunch isn’t too early, so we have time to read the paper and do a run, but not too late that the day is taken away. Best of all, it’s an occasion for good food and connecting with friends and family. For a main dish, here’s a slow cooker brunch egg casserole you can serve this spring and summer without having to think too much about the details. And you won’t have to heat up your oven on a hot day. Assemble the ingredients early in the morning (or the night before and refrigerate), and turn the slow cooker switch to high for about 3 hours. Then it’ll be ready to serve as is or with your favorite toppings. Like classic baked egg dishes, this recipe uses the basics: eggs, milk and cheese. But instead of adding bread cubes, this combo is layered with shredded hash brown potatoes. I also use leftover ham from Easter dinner when the time comes around.
SLOW COOKER EGG CASSEROLE FOR WEEKEND BRUNCH Serves 8 12 eggs 1 cup whole milk 1 teaspoon salt 1/2 teaspoon black or white pepper 1/4 teaspoon dry mustard 1 (20-ounce) package fresh or frozen shredded hash browns (in the refrigerated section of your grocery store) 1/2 pound cooked ham, cut in pieces (or substitute cooked bacon, cut in pieces) 1/2 cup red bell pepper, chopped 1/2 cup green onions, chopped 3 cups shredded cheddar cheese (or shredded Mexican four-cheese blend) 1 tablespoon fresh thyme or rosemary, chopped for garnish (optional) Serving toppings such as salsa, sour cream and sliced avocado (optional) Grease a 6-7 quart slow cooker. In a large bowl, whisk the eggs, milk, salt, pepper and dry mustard. Set aside. Distribute half of the hash browns evenly over the bottom of the slow cooker. Layer with half of the ham or bacon, red pepper, onions and 1 cup of cheese. Repeat layers, ending with 2 cups of cheese on top. Pour egg mixture evenly over the layered casserole. (Assemble the night before if you prefer and refrigerate.) Cook on high for 3 hours, or until eggs are set and thoroughly cooked and edges begin to brown. Sprinkle thyme or rosemary on top for garnish and serve directly from the slow cooker. Set out small bowls of toppings, if you wish. Cook’s Note: Depending on the brand or age of your slow cooker, temperatures and cook time may vary. *** Donna Erickson creates relationships and community through food and fun. Find more to nourish and delight you at www.donnaerickson.com. (c) 2024 Donna Erickson Distributed by King Features Synd.
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