Hearty Breakfast Casserole

This is the perfect recipe to keep your weekday mornings running smoothly. I like to make it Sunday and then have the leftovers available for the week. This makes 6 large servings or 8 smaller ones. This Hearty Breakfast Casserole reheats extremely well.

Along with being delicious and quick to make its also extremely easy to customize to your families tastes. Choose whatever meat and veggie combination you prefer and go! You also could just skip the meat for vegetarians and load up on vegetables.

Suggested Combinations

  • Sausage, bacon, potato, onion
  • Chorizo, potato, peppers, onion *This is what I used*
  • Ham, spinach, potato
  • Grilled chicken, spinach, feta, mushrooms

Really there are so many choices! It would also be good for using up leftovers. Chop up that lonely baked potato and toss it in! In the recipe I’m sharing what I used and those amounts but it is really forgiving and works with so many different ingredients.

Try it Smoked

We recently purchased a pellet smoker and in looking for new ideas of things to smoke I found this Smoked Breakfast Casserole recipe. If you have a smoker be sure to check out Malcom Reed at How to BBQ Right. He has so many great recipes and is really enjoyable to watch!

Malcom’s recipe wasn’t quite exactly what I was looking for so I heavily modified it. We didn’t need it to be such a large size and I didn’t want to use crescent rolls. The first breakfast casserole we did bake on the smoker and while it added a bit of that smokey flavor I don’t think it was really necessary at all.

Hearty Breakfast Casserole recipe

Like I mentioned earlier really just use this as a guide and not as set in stone must follow exactly. When you do try it I’d love to hear what you added. Tell me over on Facebook or Twitter @YEDHeirlooms.

Ingredients:

  • 1lb Chorizo or Breakfast Sausage
  • 8 eggs
  • 1/4 C milk
  • 1 C green peppers and onions
  • 1 1/2 to 2 C diced potatoes or hashbrowns
  • 1/4 C shredded cheese
  • Seasonings salt and pepper, adobo, whatever you prefer

Preheat oven to 350. In a large skillet brown your sausage and drain. In the same skillet add the vegetables and cook until they are close to done. I used frozen. Spray a 9×13 baking dish with nonstick spray. Evenly spread the meat and vegetable mixture. Top with cheese. Whisk eggs, milk, and seasoning. evenly pour over the whole dish. Use a spoon if needed to press on the meat mixture to be sure it all gets a good coating.

Bake at 350 for about an hour. Check at 45 minutes to be safe. It will be nicely golden brown and the center will be totally set.

Serve topped with sour cream and chives if you like.

The eggs should almost cover the meat, veggies, and cheese.

About Chorizo

Chorizo is a highly seasoned pork sausage. It’s delicious. I remove it from the casing for this recipe. I also like to dice potatoes really small and cook those in already browned chorizo for the best ever tacos.

We are fortunate to have an amazing Carniceria, a Hispanic butcher shop, in our town. They have excellent fresh produce and a full service meat counter. My Spanish is pretty terrible but they are very helpful and we get by just fine.

If you don’t happen to have a local carniceria I have seen chorizo at our local grocery store too. You can’t beat fresh made so I really encourage you to seek it out.

3 Vintage Sourdough Recipes That Aren’t Bread

Did you make a sourdough starter during the pandemic? Sick of making bread? Here are 3 vintage recipes for you to try, that aren’t bread! Rolls, Banana Bread, and Biscuits! Plus one small ingredient swap and you can have shortcake instead! All from Grandma R’s recipe box so you know they are good.

Need to make a sourdough starter? Here is one to get you started. Beginner Sourdough Starter Recipe.

I’ll be sure to update once I’ve tried them all! Stay tuned.

Sour Dough Rolls

I can almost smell these! Who doesn’t love rolls? You can’t beat fresh bakes sourdough rolls. Definitely don’t forget to brush with butter at the end. Yum.

Ingredients:

  • 1 package dry yeast
  • 1 1/2 C warm water
  • 1 C sourdough
  • 2 tsp salt
  • 2 tsp sugar
  • 5 1/2 to 6 C sifted flour
  • 1/2 tsp soda

In a large bowl soften yeast in warm water. Blend in sour dough, salt and sugar. Add 2 1/2 C flour. Beat 3-4 minutes with an electric mixer. Cover. Let rise about 1 1/2 hours. Combine soda and 2 1/2 cups flour, stir into dough, add enough to make a stiff dough.

Turn on floured board and knead 5-7 minutes. Cover about 10 minutes. Shape into rolls or bread. Place on greased baking sheet.

Bake at 375 for 35-40 minutes. Brush with butter.

Sourdough Banana bread

Now I already have a favorite banana bread recipe. I make it at least once a month to use up all those bananas that go brown too fast.

Tip: Once a banana is looking good and brown (you know the one) I toss it in the freezer. When you have 2 or 3 saved you are ready to make banana bread. If you are like us it won’t take that long! Pull what you need out to thaw, cut the tips off, and squeeze right into the bowl. They are already mashed.

Like I do in my other banana bread recipe I’d likely use brown sugar in this. Brown sugar just really gives an extra kick to banana bread.

Ingredients:

  • 1/3 C shortening
  • 1 C sugar
  • 1 egg
  • 1 C sourdough
  • 3/4 chopped nuts
  • 1 C mashed bananas
  • 2 C flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Mix shortening, sugar, adding egg and mix. Stir in bananas and sour dough. Sift dry ingredients and add to first mixture. Add nuts. Stir a little. Pour into greased loaf pan.

Bake at 350 for 50-60 minutes.

Sourdough biscuits or short cake

Did someone say shortcake??? Strawberry shortcake is one of my number one favorite summer desserts. Especially if you go the extra mile and make homemade whipped cream. Making your own whipped cream is so easy! It really makes your dessert extra special.

Ingredients:

  • 1 C sourdough
  • 1 C flour
  • 1/4 C oil
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Mix together, knead and cut.

Bake at 400 until lightly brown.

Yield 12-18 biscuits.

Sourdough Short Cake

Same as above. Add 2 TBSP sugar to the biscuit recipe and press into pan.

I hope you have found some inspiration here for new sourdough recipes! I hope you will leave a comment or tell me about it on Facebook.

4 Favorite Dessert Bar Recipes

Here are 4 of my very favorite dessert bars. I love how quick they go together, no fussing around scooping out cookies! Always a hit or parties and cookouts or for a day that just needs a bit of something sweet.

If I can make bars instead of cookies I almost always do. They are a time saver and are just as good, if not better than cookies!

These all are tried and true vintage recipes straight from our Grandma’s recipe collection to you! I hope you find your family’s new go to dessert bar recipe.

Lemon Bars

Sweet and tangy my personal favorite. I always make these for Easter. I really love these Lemon Bars and so does everyone that tries them! The shortbread crust with the tangy lemon filling is a winning combination.

Be sure to foil line your pan. The lemon wants to stick if you don’t.

https://youreverydayheirlooms.wordpress.com/2019/07/08/lemon-bars-best-ever/

Oatmeal Bars

Delicious chewy oatmeal bars. This recipe has lots of room for you to customize with what you like best or make due with what you have on hand. I like to be indulgent and eat these for breakfast! Maybe adding raisins would make them healthy!

This recipe makes a very large batch! I made a half batch and had plenty to share. These would be ideal for a bake sale or as part of dessert trays.

https://youreverydayheirlooms.wordpress.com/2019/05/13/oatmeal-bars-quick-and-easy/

Mystery Bars

The mystery must be, how can something so simple be so delicious? We love these bars. With no fancy ingredients these are easy to make for no special reason! Mystery Bars taste like a visit with Grandma! That old fashioned comfort we all love.

Coconut is one of my very favorite dessert ingredients so of course Mystery Bars are one of my personal favorites.

https://youreverydayheirlooms.wordpress.com/2019/05/27/mystery-bars/

Dream Bars

Another great vintage recipe! Cornflakes add a really good crunch and flavor. Make a batch of these for your next potluck! These remind me of 7 Layer Bars my Granny used to make. Not as much work but a similar rich flavor.

https://youreverydayheirlooms.wordpress.com/2019/05/01/1-requested-recipe-dream-bars

So there they are! What one are you going to make first?

Loretta Yoder’s Meatballs

Here is the first recipe from Grandma R’s Recipe Book. I’m going to do things a bit different in order to share more recipes with you all.

I’ll be choosing a variety of recipes I’m most excited about and sharing them before I have tried them. Once I try it (or one of you do), I’ll come back to add any tips as well as pictures. Hopefully I will also be able to find some information on Loretta Yoder.

Check out these ingredients! Have you ever heard of using sauerkraut in meatballs? I do think I will at least drain it and maybe rinse the sauerkraut. What would you do? Let me know in the comments or on Facebook. I’d love to hear from you.

Grandma R made notes on how to convert this to a Crock-Pot recipe. When I try it I will try it as written. Or possibly I will brown the meatballs first.

Loretta Yoder’s Meatballs

Ingredients:

  • 2 lbs. ground beef
  • 1 package dry onion soup mix
  • 1 C bread crumbs
  • 6 oz. chili sauce
  • 1 can cranberry sauce
  • 10 oz can sauerkraut
  • 1/2 C brown sugar

Mix ground beef, soup mix, and bread crumbs. Form meatballs and put into a 13×9 pan.

Mix chili sauce, cranberry sauce, sauerkraut, and brown sugar. Pour over meatballs. Bake uncovered for 35-60 minutes at 370.

Summer Pickled Cucumbers


As soon as it starts to warm up I’m ready to switch from heavy winter foods and ready for light fresh summer delights! Salads, veggies, pickles, grilled foods, and ice cream are all things I look forward to.

This recipe came to me in a swap from the book loving website of Litsy. I only received this and started making it on 2018 but I had enjoyed the many times before.

Check out the beautiful handwriting!



My mom shares my love of these easy sweet pickles so I decided to make a quick batch for our Memorial Day cookout.

You will also enjoy this Broccoli Salad recipe. It’s another classic summer dish. Like these easy pickles it gets better after sitting at least 24 hours.

There you have it! An easy and delicious summer side dish.

I’m pretty sure my neighbors were watching me try to get good lighting and take a these pictures out side! Ha! The things you do for blogging!


Mystery Bars

I found this recipe in Grandma R’s recipe box. Her’s is very neatly organized in an old floppy disk box! It’s marked home ec in the corner. Makes me guess it’s from her highschool home ec class.


I really wish I knew how these bars got their name! What’s so mysterious about them? Maybe how fast they disappeared!

These bars definitely have the gooey factor but stay together surprisingly well.

I sent the leftovers with my hubby to work and someone wanted the recipe! I was so excited to write it out for her on a cute recipe card. It’s the little things right?

I’m going to have to ask around and see if I can find someone that knows more about these.



This one’s written in pencil and a bit hard to read.

As usual I skipped the nuts. I decided to add extra coconut and it worked just fine. If you like nuts the use those!
I’m going to rewrite this one a bit just to make it easier to follow.

Mystery Bars


For the crust.

  • 1 C flour
  • 1/2 C butter
  • 1/2 C brown sugar

Filling

  • 1 C brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 Tbsp flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C coconut
  • 1 C nuts

Cream butter and 1/2 C of brown sugar. Add sifted flour. Mix to a crumbly mess. Pat it evenly into a well greased 9×13 pan. Bake at 300 degrees until pastry is browned.

Remove from oven.

Beat two eggs until light and lemon colored. Add 1 C brown sugar, 2 Tbsp flour, baking powder, and salt. Stir well. Add coconut and nut meats. Stir until combined. Carefully pour and spread over baked pastry. Bake 350 degrees for 25 minutes.

Let cool before cutting.

Use a light hand when spreading the filling. It’s best to pour in a long line across your pastry and gently spread to the edges.

Using a pizza cutter made cutting much easier.

Banana Bread: Your New Go to Recipe

Since we have already made Cranberry Spice Bread, an alternative to banana bread. It only seemed right to try out a new to me banana bread recipe to share. This one came to from my grandmother in law’s recipe box. I wonder if she ever made it.

It seems like I’m forever buying bananas only to have them go bad. Does this happen to you too? As soon as they get too brown I pop them in the freezer. Once I have 2 or 3 it’s time to use them up! I had enough saved up so I decided to give this banana bread recipe a try.

My son’s best friend is banana bread crazy. It’s one of his favorite things. So I was excited to test this one out on him. He loved it. Hands down better than my other recipe.

If you have been following along you will know that I don’t like nuts so I don’t use them. Plus they are expensive! This recipe is no exception. I didn’t add nuts or raisins.

This recipe is very similar and delicious as it is. However you could easily jazz it up with vanilla and cinnamon. Using brown sugar would also be nice.

Update 7/22/20

This recipe never disappoints. I’ve made it at least once a month since discovering it. I have switched to only using brown sugar and it really adds a deep rich flavor.

I finally got a mini loaf pan and this recipe is perfect for it! The pan I got has space for 4 mini loafs. Baking time for mini loafs is only 45 minutes at 325. Having the mini loaf pan really made it easy to share.

Banana Bread

2 eggs

1 C sugar

1/2 C shortening

1 C mashed bananas 3 or 4

2 C flour

1 tsp baking soda

1/2 C raisins or nuts

Mix all together and pour into a greased loaf pan. Bake at 300 or 325 for 70 to 75 minutes.

Fresh from the oven

Boy was it hard to wait for this to cool. It smelled amazing!

It didn’t take long for the teens to eat this up!

Cranberry Bread Grandma R’s Old Fashioned Recipe

If you are looking for a good old fashioned cranberry bread this is the recipe for you! It smells like home while baking and tastes like a visit with grandma! Just plain comforting and good. Exactly what I look for in a vintage recipe. It would be an excellent addition to a holiday breakfast or brunch. Of course goes well with a cup of coffee and a good friend too!

Vintage, typed recipe card for cranberry spice bread on a lace trimmed linen.

This recipe comes to you from my Grandma in law’s recipe box. It’s made from an old floppy disk box and all the categories are handwritten. She was so much more organized than I am! I really appreciate how nicely she kept them all sorted and just waiting to be made! This cranberry bread recipe was just waiting for me behind the desserts tab. It’s so much easier to find inspiration when it’s stored so conveniently. Note to self: get it together and sort yours out! How do you store your recipes? I’d love for you to comment with your system and how it works (or doesn’t) for you.

If you have looked at any of my other recipes you will know that 1. I love sweets and 2. I really love quick breads! This is a nice change from my usual and family favorite Banana Bread Recipe. I also really loved this Apricot Quick Bread, very light with great citrus flavor. This is definitely the best cranberry bread recipe! I know you are going to love it!

Cranberry bread sliced on yellow plate.


What are quick breads?

Quick breads are a type of bread that don’t use yeast. Instead they are leavened with baking powder and baking soda.

Quick breads have evolved as a distinctly different tradition after the introduction of baking powder in 1850. Before that, breads and cakes were leavened with yeast.

Crafty Baking

There are two types of quick breads. Those made with a batter like this cranberry bread and other quick loaf breads, muffins, and corn bread. And ones made with a dough like biscuits and scones.

Quick breads are so popular because they can be made easily and reliably without having to mess around with yeast! No waiting for the dough to proof. Just mix, pour, and bake.

Whole loaf of old fashioned cranberry bread on a yellow Fiestaware plate.

Tips for Cranberry bread

  • Try adding some dried cranberries instead of all or some of the nuts. This will really increase the cranberry flavor.
  • If you can resist try letting the baked cranberry bread cool and rest on a wire rack for at least an hour before cutting. Even better is overnight but I never can wait that long!
  • Decrease the baking time by using a mini loaf pan. Mini loafs are perfect for sharing.
  • You can easily omit the nuts if you prefer. I didn’t use them and the cranberry bread was still delicious.

Storing Cranberry bread

Once completely cooled wrap tightly in aluminum foil or plastic wrap. This cranberry bread should keep for up to 3 days at room temperature or up to 6 days when refrigerated.

This recipe freezes very well. Wrap tightly in aluminum foil, I usually double wrap it just to be safe, then place in a freezer bag. It is good in the freezer for up to 3 months.

To use after freezing let thaw at room temperature for one hour, unwrap and transfer to a baking sheet or loaf pan. Bake at 350 for 5-10 minutes until heated all the way through. Then let it cool before slicing.

Cranberry Bread: Grandma R's Old Fashioned Recipe

  • Servings: 12
  • Print

A good old fashioned cranberry bread. It smells like home while baking and tastes like a visit with grandma!

Tips:
– Replace some or all nuts with dried cranberries for a more intense flavor.
– Let cool on a wire rack for at least an hour before slicing.


Credit: YourEveryDayHeirlooms.com

Ingredients

  • 2 Cups flour
  • 3/4 Cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 Cup chopped nuts
  • 1 egg
  • 1 Cup whole cranberry sauce drained
  • 2 Tablespoons melted shortening

Directions

  1. In a large mixing bowl mix the dry ingredients, stir in nuts.
  2. In a separate mixing bowl beat the egg, add cranberry sauce, and shortening, mix well.
  3. Add cranberry mixture to the dry ingredients and mix until just combined.
  4. Spread into a greased loaf pan.
  5. Bake at 350 for 45 minutes.

Nutrition

Per Serving: 221 calories; 86 g fat; 32.9 g carbohydrates; 4.6 g protein; 14 mg cholesterol; 329 mg sodium.

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I sure hope you enjoy this easy cranberry bread recipe! Be sure to stay awhile and check out some of the others I have shared.

Grandma S’s Cheesy Potatoes are the #1 recipe that has to be made for all family events.

Snickerdoodles are my personal favorite cookie and I just know you will love how soft and fluffy these turn out!

My blogger friend Erin has an amazing recipe for Old Fashioned Sugar Cream Pie you are going to want to check out. She’s doing a really neat project making a meal from traditional recipes for each state!

Rachel at Milk Glass Home has the most delicious looking Homemade Butterscotch Pie with an Oatmeal Cookie Crust! Oatmeal cookie crust?!? Yes please!!

I’d love to see what vintage recipes you are making! Find me on Facebook, Twitter, or Instagram.

Pinterest image of cranberry bread.

Grandma S’s Baked Stuffed Manacotti

Let me just add a disclaimer here real quick. It’s well known in my house that if something looks terrible it probably tastes really good.

Grandma S’s Manacotti did not serve up pretty. It tasted excellent but good looking it was not.


I had a lot to live up to with this one! Grandma S is the standard my husband holds my cooking up to. So using her recipes makes me nervous!

Of course things started off rough. I forgot to buy parsley and could not find cracker crumbs. So dried flakes and bread crumbs it is.

Spaghetti sauce jar sizes seem to have changed and in the future I will just use 1 jar instead of 1.5 like I did.

Grandma S’s Baked Stuffed Manicotti

  • 12 manicotti shells
  • 1 1/2 lbs ricotta or cottage cheese
  • 1/4 lb mozzarella cheese shredded
  • 1/3 C romano cheese
  • 2 eggs slightly beaten
  • 1/4 C chopped parsley
  • 1/2 T salt
  • 1/4 C cracker meal
  • 1 jar spaghetti sauce

  • Mix cheeses, eggs, parsley, salt, and cracker meal.
  • Fill uncooked shells. I used a baggie with a corner cut off and it worked very well.
  • Heat sauce with 1/2 jar water in pan.
  • Put half sauce in the bottom of a 9×13 pan. Place filled uncooked shells in a single layer on top. Cover shells completely with remaining sauce.
  • Cover with foil, bake at 400 degrees for 45 minutes. Uncover sprinkle with parmesan or romano cheese. Bake 5-10 minutes.


  • I expected these to really be a pain to make but they were actually easier than stuffed shells.

  • Ok now for the pictures. Do not judge this pan by it’s cover! I swear they tasted good!

  • Next time I will only use as much sauce as needed to cover. These were swimming in it.



Also I forgot to set the second timer so the top got a little dark.

Hope you give it a try!!