Tag Archives: Overnight

Dinner Side, Holiday, Lunch Side

Watergate Salad (Overnight)

Time

Prep: 10 minutes              Ready In: 8 hours 10 minutes

Ingredients

  • 1 3-ounce package instant pudding, Pistachio
  • 1 ½ c milk
  • 1 8-ounce container cool whip
  • 1 c mini marshmallows
  • ½ c chopped walnuts
  • 1 can crushed pineapple, plus the juice

Prep/Equipment

  • Medium serving bowl

Directions

  1. In medium serving bowl, combine pudding mix and milk. Add remaining ingredients.  Let set in fridge overnight.  Serve cold.
Breakfast

Brunch #3 (Overnight)

Time

Prep: 10 minutes              Ready In: 9 hours 10 minutes

Ingredients

  • 6 slices white bread, crust removed, and cubed
  • 8 eggs
  • 4 c milk
  • 2 t salt
  • 2 t dry mustard
  • 1 c shredded cheese
  • 1 c bacon or ham
  • 1 c green pepper

Prep/Equipment

  • Greased 9×13 pan
  • Medium bowl

Directions

  1. Place bread at bottom of 9×13 pan.
  2. In medium bowl, mix eggs, milk, salt, and dry mustard. Pour over bread.
  3. Add cheese, bacon, ham and green pepper. Refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake uncovered for 1 hour.
Breakfast

Brunch #2 (Kathy Simula) (Overnight)

Time

Prep: 1 hour 30 minutes                                Ready In: 10 hours 30 minutes

Ingredients

  • 2 lb sausage, mild
  • 2 ½ c seasoned croutons
  • 2 c shredded cheese
  • 4 eggs
  • ¾ t dry mustard
  • 3 c milk, separated
  • 1 can cream of mushroom soup
  • ½ c milk

Prep/Equipment

  • Skillet
  • Buttered 9×13 pan
  • Medium bowl
  • Small bowl

Directions

  1. In a skillet, cook sausage.
  2. In 9×13 pan, place croutons across bottom. Layer cheese on top.  Layer cooked, drained sausage on top.
  3. In medium bowl, beat eggs, dry mustard, and 2 ½ c milk. Pour over meat.
  4. Cover and refrigerate overnight.
  5. Next morning, remove the dish from the refrigerator.
  6. In small bowl, mix ½ c milk and soup. Pour over the bread dish and leave at room temperature for 1 hour before baking
  7. Preheat oven to 300°. Bake uncovered for 1 hour.
Breakfast

Brunch #1 (Overnight)

Time

Prep: 10 minutes              Ready In: 9 hours 30 minutes

Ingredients

  • 8 slices bread, crust removed, cut into cubes
  • 1 lb Velveeta cheese, cut into cubes
  • 8 eggs
  • ½-¾ t salt
  • 2 t dry mustard
  • 3 ½ c milk
  • ½ c chopped onion
  • ½ c green pepper
  • Optional pimento and mushrooms

Prep/Equipment

  • Buttered 9×13 pan
  • Medium bowl

Directions

  1. Place bread cubes in bottom of 9×13 pan. Spread the Velveeta cheese cubes over the bread.
  2. In medium bowl, mix the remaining ingredients. Pour over bread and cheese.
  3. Cover and refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake the dish covered (with foil) for 1 hour.  Uncover and bake for another 15 minutes.
Breads, Breakfast

Blueberry Stuffed French Toast (Overnight)

Time

Prep: 30 minutes                              Ready In: 8 hours 30 minutes

Ingredients

  • 12 slices of white or wheat bread, crusts removed
  • 1 8-ounce package cream cheese
  • 2 c blueberries, rinsed, separated
  • 12 eggs
  • ⅓ c syrup, separated
  • 2 c milk
  • 1 c sugar
  • 2 T cornstarch
  • 1 c water
  • 1 T unsalted butter

Prep/Equipment

  • Greased 9×13 baking dish
  • Large bowl
  • Saucepan

Directions

  1. For prep, cut bread and cream cheese into 1” cubes.
  2. Arrange half of bread cubes in 9×13 dish. Scatter cream cheese over bread.  Sprinkle 1 c blueberries over cream cheese.  Arrange remaining bread over blueberries.
  3. In large bowl, beat 12 eggs, ⅓ c syrup, and 2 c milk. Pour over bread evenly.  Cover the dish with foil and chill in refrigerator overnight.
  4. Preheat oven to 350°. Remove dish from refrigerator and bake 30 minutes (covered).  Remove foil and bake another 30 minutes until puffed and golden.
  5. While dish is in oven, make sauce in saucepan. Add sugar, cornstarch and water to saucepan.  Cook over high heat for 5 minutes or until thickened, stirring occasionally.  Stir in 1 c blueberries and simmer for 10 minutes or until berries have burst.  Add butter and stir until melted.
Appetizer

Radish and Cream Cheese Spread (Overnight)

Serving Suggestion

Serve with crackers (e.g. Wheat Thins)

Time

Prep: 10 minutes              Ready In: 8 hour 10 minutes

Ingredients

  • 1 8-ounce package cream cheese, softened
  • ¼ c butter, softened
  • ½ tsp celery salt
  • Dash paprika
  • ½ tsp Worcestershire sauce
  • 1 c finely chopped radishes
  • ¼ c finely chopped onion

Directions

  1. Mix cheese, butter, celery salt, paprika, and Worcestershire sauce until smooth. Stir in radish and onion.
  2. Chill overnight.
Appetizer

Blue Cheese Ball (Overnight)

Serving Suggestion

Serve with wheat thins or thin table water crackers.  Goes great with wine!

Time

Prep: 10 minutes              Ready In: 8 hour 10 minutes (chills overnight)

Ingredients

  • 2 8-ounce packages cream cheese, softened
  • 1 c crumbled blue cheese
  • 1 c shredded sharp Cheddar cheese (or 7 oz aged Kaukauna cheddar cheese spread or “Old English” cheese)
  • ¼ c minced onion
  • 1 T Worcestershire sauce
  • 1 c chopped walnuts (or pecans)

Prep/Equipment

  • Medium bowl
  • Medium bowl lined with plastic wrap
  • Dinner plate
  • Serving plate

Directions

  1. In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion, and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap.  Cover and refrigerate overnight.
  2. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner/serving plate.  Roll the cheese ball in nuts until coated.  Refrigerate or transfer to serving plate and serve immediately.

Notes/Suggestion

  1. Aged Kaukana cheddar cheese spread makes this fabulous!
  2. Optionally, roll in walnuts and wrap in plastic wrap, tied with a bow, before placing in the fridge overnight (step 1). Then, it’s ready to transport to anyone’s house the next day.