We started the morning with my Do-Ahead Brunch Casserole. This casserole has always been a big hit with our family through all the holidays and slumber parties. I don't remember where I originally got the recipe but its definitely a keeper and so very easy!
Do-Ahead Brunch Casserole
8 squares frozen hash browns
1 ¼ cups shredded low-fat cheddar cheese
8 oz lean ham, sliced into thin strips
1 cup liquid egg substitute
2 ¾ cups nonfat milk
¾ teaspoon dry mustard
¼ teaspoon fresh ground pepper
1 (10 ¾ oz) can low fat condensed cream of mushroom soup
The night before serving, place hash browns on the bottom of a 9x13 pan that had been sprayed with Pam.
Top hash browns with 1 cup of shredded cheese and the strips of ham. Beat together egg substitute, 2 ¼ cups of milk, mustard and pepper in a bowl. Pour over ham, cover with foil and refrigerate until morning.
Preheat oven to 400 degrees. Before baking, dilute the can of mushroom soup with the remaining ½ cup of milk and pour over casserole. Sprinkle with remaining ¼ cup cheese and bake for 45 minutes.
Calories 262 Fat 9g
For our afternoon dessert...
Oreo Cheesecake
This is an old Sunset Magazine recipe that I have been making for at least 30 years. It is divine!
1 package (1 ¼ lb) Oreo cookies
1/3 cup butter, melted
4 packages (8 oz each) cream cheese, cut into chunks
1 cup sugar
1/3 cup whipping cream
6 large eggs
2 tablespoons all-purpose flour
2 teaspoons vanilla
In a food processor, whirl ½ package of oreos, including the filling, until they form fine crumbs; mix in butter. Scoop crumbs into a 9-inch cheesecake pan with removable bottom and press crumbs evenly over the bottom of pan and about ½ inch up sides. Chill crust to firm, about 20 minutes
In a food processor or bowl of an electric mixer, whirl or beat cream cheese, sugar and whipping cream at medium speed until smooth. Add eggs, flour and vanilla; whirl or beat to blend.
Pour ½ of the cream cheese mixture over the chilled crust. Break remaining oreos in half and scatter over mixture, using all of them. Pour remaining mixture over cookies. (If you whirl cream cheese mixture in food processor, filling will be thin enough to allow cookies to float to the top during baking. If prepared in the electric mixer, filling will keep cookies in place).
Bake the cake at in a 300 degree oven until cheesecake is golden on top and jiggles only slightly in the center when gently shaken, about 1 hour and 20 minutes.
Take cake from oven and let cool on a rack. Cover and chill until cold at least 4 hours or overnight. Before serving, run knife between cake and pan sides; remove rim. Cut cheesecake into slender wedges to serve. Makes 12-16 servings.
Best if made the day before.
ENJOY!
