The Christmas baking continues. Not because it's needed but because I can't resist having goodies around the house. I feel like the holidays are an easy excuse to indulge. So here is one of my favourite little treat that my university roommate and good friend passed on to me. I can't stop eating it! It's not pretty but oh so yummy!
1 cup brown sugar
1 cup butter
1 sleeve saltine crackers
2 cups chocolate chips
Bring brown sugar and butter to a boil - minutes. Line a cookie sheet with foil. Butter well. Line cookie sheet with saltine crackers (1 sleeve will do). Pour mixture over crackers. Smooth evenly. Bake in oven at 325 degrees for 5 minutes. When you take it out, let stand for a minute or so. If any crackers have moved, just push down with spoon. Then sprinkle 2 cups of chocolate chips. Let sit for a about a minute and then spread till smooth. Put in fridge to cool for about an hour or so. Break up into pieces.
On Saturday morning I tried a few new recipes for our Christmas brunch. A bit of a risk but I liked the idea of making it ahead of time and I just needed to put it in the oven the next morning. What made this tricky was have three casseroles that needed the oven so getting the food out in a timely manner was hard. But the favourite of the three casseroles was the eggs benedict one. My mom makes it for us for special occasions so I needed to try this one and it was a hit. I will definitely be making this one for Christmas morning. Easy and delicious!
Eggs Benedict Casserole (Taste of Home)
12 oz Canadian Bacon or Black Forest Ham
6 English muffins, split and cut into 1 inch pieces
2 cups milk (2%)
1 tsp onion powder
1/4 tsp paprika
4 egg yolks
1/2 cups heavy whipping cream
2 Tbsp lemon juice
1 tsp Dijon mustard
1/3 cup butter, melted
You can make from scratch but the best hollandaise sauce is from McCormick. Yes it's a package but is the best after trying different ones.
1. Place half of the Canadian bacon/ham in a greased 3 qt. or 11x9 inch baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.
2. Preheat oven to 375 degrees. Remove casserole from refrigerator while oven heats. Sprinkle with paprika. Bake, covered for 35 minutes. Uncover, bake 10-15 minutes longer or until knife inserted near centre comes out clean. (Personal note: Once it sat for 5 minutes uncovered it firmed up).
3. Make hollandaise sauce and pour over casserole or put on side.