Winter Food Recipes to Warm Your Family Up

Winter Breakfast Recipes

Eggs Florentine

Prep Time: 30 minutes Cooking Time: 45 - 60 minutes Yield: 8

Can be prepared and refrigerated the night before serving. Remove from refrigerator 30 minutes before baking.

Ingredients

9 large eggs

1 pint small curd cottage cheese

8 ounces grated, swiss cheese

6 ounces crumbled feta cheese with sundried tomatoes and basil

1-10 ounce frozen chopped spinach, thawed and squeezed dry


Directions:
Preheat oven to 350 degrees
Spray 9X13 inch pan with nonstick cooking spray
In large mixing bowl, beat eggs
Add cheeses and stir to combine
Stir in spinach
Pour into prepared casserole dish (or put into 8 small custard cups)
Bake 45 minutes to 1 hour or until eggs are cooked through
Cool slightly before cutting into square servings
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3 Cheese Baked Breakfast Casserole

serves 10 Use 9x13 pan
7	Large eggs
1	Cup milk
2	Teaspoons sugar
16	Oz. shredded Monterey Jack (or any type of cheese)
4	Ounces cream cheese, cubed
16	Ounces small curd cottage cheese
2/3	Cup butter melted
1/2	Cup all-purpose flour
1	Teaspoon baking powder
Grease an applicable size casserole dish; set aside. Beat together eggs, milk and sugar. Add cheeses and melted butter and mix well. Stir in flour and baking powder and pour into prepared dish. Cover and refrigerate overnight. Bake at 350º for 45-50 minutes or until knife inserted in center comes out clean. Cut into squares and serve with tomato & basil. Note: If placed in oven directly from refrigerator, uncover and bake up to 60 minutes.  _________________________________________________________________________________   Biscuit Chicken Homestyle Pot Pie   Stuffed with veggies and chicken, this will satisfy hungry appetites on a cold winter day. Ingredients FILLING: 4 tablespoons butter 1 cup finely chopped onion 1 rib celery, finely chopped 1/3 cup flour 1 1/2 cups chicken stock 1 1/2 cups whole milk 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 2 1/2 cups diced cooked chicken 2 cups vegetables of your choice (left-overs or frozen ones that have been thawed) Salt and pepper BISCUIT TOPPING 2 cups flour 1 tablespoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/4 cup cold unsalted butter, cut into 1/4-inch pieces 3/4 cup milk Instructions Melt the butter on the stove-top in a Dutch oven or other oven-safe sauté pan with high sides. Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally. Add the flour, stirring for 1 to 2 minutes to lightly brown it. Whisk the chicken stock into the pan. When it starts to thicken, whisk in the milk. Add the sage, thyme, chicken, and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes. Add salt and pepper to taste. Remove the pan from the stovetop and heat the oven to 375 F. Meanwhile, make the biscuit topping by combining the flour, baking powder, sugar, and salt in a mixing bowl. Add the butter and use your fingertips to rub it into the dry ingredients. Add the milk and stir briskly, just until the dough pulls together. Flour your work surface and turn the dough onto it. Using floured hands, knead the dough two or three times, then flatten it to about 1/2 inch thick. Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling. (You can bake any extras separately, on a lightly greased pie plate, for about 15 minutes.) Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes. Then let it cool for 5 to 10 minutes before serving it. Makes 6 to 8 servings. Nutritional Information: Per serving (3 biscuits and 1 cup of filling): Calories 381 Carbohydrates 38g (13% DV) Total Fat 15.5g (24% DV) Saturated Fat 9.3g (46% DV) Cholesterol 74.5mg (25% DV) Sodium 697mg (29% DV) Calcium 13% DV) Vitamin A (35% dv) Fiber 1.6 g (6% DV) Iron (13% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.