This and That ~ First Snow ~ Recipes for Cheddar and Chili Egg Casserole and Homemade Ginger-ale

 

The porch hanging pots are still blooming in late November, which is absolutely unbelieveable.  Never, has this happened in the last 16 years.  However, they all came down, as the weather will dip very cold today.  In fact, they are predicting windchills in the low 20's, so the water hoses were drained and put away in storage (before more rain rolled in).

Yes, we woke up to snow, but it's a dusting.  The weather reporters have been so annoying about it too.  They act like we will be snowed in.  It literally rained the entire day yesterday.

Watering cans were put away, porch plants taken down and discarded, porch furniture covered for the winter, and outside Christmas lights put up (before it gets too cold to do).  Leaves blown off all entryways.

Breakfast these next few days will be Chedder and Chili  Egg Casserole, and some local blueberry sausages (from the freezer). 

Recipe is from Rachel Ray Magazine (from years ago), but adapted with organic ingredients.

4 servings (I double it for us, as the baked dish cools thin)

Ingredients

• 3 tablespoons butter, melted, organic or homemade
• 5 large eggs, beaten, from our chickens
• 1 cup cottage cheese, organic
• 1/2 cup shredded cheddar cheese
• 1 4 ounce can  diced green chilies, organic
• 1/4 cup flour, organic (have not tried einkorn yet)
• 1/2 teaspoon baking powder (non-gmo)
• Salt

Directions

1. Preheat the oven to 350 degrees . Brush an 8-inch square baking dish with 1 tablespoon butter and set aside.
2. In a medium bowl, whisk together the eggs, cottage cheese, cheddar cheese, chiles, flour, baking powder, 1/2 teaspoon salt and the remaining 2 tablespoons butter. Pour into the prepared dish and bake until set, about 35 minutes.

I do spend the extra few cents to buy the organic canned diced green chilies.  We've purchased off brands in the past, and have found stems in them cans.  

I am doing a trial run on freezing homemade ginger-ale syrup.  Sickness is all around our area, and I am trying to stay out of the stores if possible.

I have 2 pints and a half pint jar in the freezer now (using freezer safe Ball canning jars).  I'll give an update if we have to dig these out use them.  I keep a few bottles of club soda on hand, just for this "feel better" drink.

Yes, I freeze my ginger.  I wash it, and let it dry.  I then wrap it in plastic wrap, and then place it in a freezer container or bag.  I simply take it out when I need it, re-wrap it, and place anything left back into the freezer.

Speaking of meals, have you noticed how many food recalls we've been having?  There has been so many lately, and now carrots.  There has been McDonald's onions, there has been fresh green onions in stores, meats, mushrooms etc.  

This and That ~ First Snow ~ Recieps for Cheddar and Chili Egg Casserole and Homemade Ginger-ale  © November 2024 by Kristina at Pioneer Woman at Heart