I post a lot of recipes on here. Most of the time I think of this blog as more of a “holding place” for my recipes than anything else 🙂 I known I often post about how “yummy” stuff tastes and it always does.
But boy. This recipe takes the cake. Literally. In fact, it probably should be a dessert..not a breakfast ~ sshhhh I won’t tell!!
I made breakfast for my students this AM. First up was Iowa Girl Eats crock pot casserole.
She indicates that it should cook on low for 8 hrs or high for 4. At about 2.5 hrs mine looked totally done so I switched it to low.
Essentially you just layer 1/2 bag of frozen hashbrowns, 1/2 package cooked sausage, 3 green onions, and 40z each cheddar/motz ~ and repeat. Then top with a dozen eggs & 1/2 c. milk with some seasonings and hit go! It was SO easy & so yummy. Definitely make-again-able.
Here’s the recipe for that one!
And… THIS BREAD. It is ridiculous. Like densely yummy and unbelievably rich but still balanced I can’t stand how good it is yummy.
Here’s the original link to the bread.
I made some minor modifications which I detail below
For the Bread:
- 1/2 cup butter, softened
- 8 ounces cream cheese, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup white chocolate chips (depends how much extra sweetness you want)
- 1 cup cranberries, chopped & tossed with 1 Tbsp flour
- 1 stick butter
- 1/2 c. flour
- 1/2 c. old fashion oats
- 1 cup brown sugar
Cream butter, sugar & cream cheese together. Add in the eggs & vanilla. In a separate bowl, mix the flour, baking soda & salt. Add the dry ingredients to the wet ingredients. End by adding milk.
With a large spatula, fold in the cranberries & the white chocolate chips.
Pour batter into TWO loaf pans that have been sprayed with cooking spray/buttered and then coated with a thin layer of flour.
In another bowl, use your fingers to combine the topping ingredients. Distribute evenly over both loafs.
Bake at 350 for and hour to an hour & 15 minutes (I did the latter). Until the bread is firm to the touch in the middle of the loaf and a toothpick comes out clean.
I let this cool completely before slicing the next day.