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bluemtnfriend

Beach Lover

A good quick appetizer.

One large block of Cream Cheese, not fat free
Cover with red pepper jelly, serve with assorted crackers

A good dip relish kind of thing

i pkg. frozen corn, cook 7 minutes, drain, and cool
l small block cream cheese softened 
1 can sliced black olives
several green onions chopped
1 teaspoon cumin
spinkle of chili powder
some fresh cilantro
 1 can Rotel tomatoes, drained

Add the cumin and chili powder to the softened cream cheese, add olives, onions, rotel and cilantro.  Stir in corn and let flavors develope about an hour, serve with tortilla chips.

A good quick appetizer. 
 
One large block of Cream Cheese, not fat free 
Cover with red pepper jelly, serve with assorted crackers 
 
A good dip relish kind of thing 
 
i pkg. frozen corn, cook 7 minutes, drain, and cool 
l small block cream cheese softened 
1 can sliced black olives 
several green onions chopped 
1 teaspoon cumin 
spinkle of chili powder 
some fresh cilantro 
 1 can Rotel tomatoes, drained 
 
Add the cumin and chili powder to the softened cream cheese, add olives, onions, rotel and cilantro. Stir in corn and let flavors develope about an hour, serve with tortilla chips.

Beach Bimmer

Beach Fanatic

Bring 'em all to Fired Up for paint-your-own pottery fun!  Great way to create memories of having such good friends together in SoWal...

Bring &#039;em all to Fired Up for paint-your-own pottery fun!  Great way to create memories of having such good friends together in SoWal...

Allifunn

FunnChef - AlisonCooks.com

Baked Blue Berry French Toast
(Sometimes I don't use the blueberries or the pecans...depending on my guests taste)
 
a 24-inch baguette
6 large eggs
3 cups whole milk
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla
1 cup packed brown sugar
1 cup pecans (about 3 ounces)
1/2 stick (1/4 cup) plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries (about 12 ounces) [B]For syrup[/B]
1 cup blueberries (about 6 ounces)
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice 



Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. 
Preheat oven to 350?F. 
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. 
Increase temperature to 400?F. 
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling. 
[B]Make syrup while French toast is baking:[/B]
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.

Baked Blue Berry French Toast 
(Sometimes I don&#039;t use the blueberries or the pecans...depending on my guests taste) 
 
a 24-inch baguette 
6 large eggs 
3 cups whole milk 
1/2 teaspoon freshly grated nutmeg 
1 teaspoon vanilla 
1 cup packed brown sugar 
1 cup pecans (about 3 ounces) 
1/2 stick (1/4 cup) plus 
1 teaspoon unsalted butter 
1/4 teaspoon salt 
2 cups blueberries (about 12 ounces) For syrup 
1 cup blueberries (about 6 ounces) 
1/2 cup pure maple syrup 
1 tablespoon fresh lemon juice 
 
 
 
Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish. In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day. 
Preheat oven to 350?F. 
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. 
Increase temperature to 400?F. 
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling. 
Make syrup while French toast is baking: 
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Serve French toast with syrup.

seagrovelover

little sugar

Sausage & Egg Casserole
 
[B]1 lb sausage[/B] (Jimmy Dean Regular is the best..or use hot if you like a little spice)
[B]6 slices bread[/B], I use hearty white or regular white...wheat is too sweet for me)
[B]1 1/2 cup shredded sharp cheddar[/B]
[B]6 Eggs[/B] well beaten
[B]2 cups milk[/B]
[B]1 tsp salt[/B]
[B]1 tsp dried mustard[/B]
 
Fry sausage , breaking it up as it cooks. Drain and cool. Cut bread into small cubes and layer in a greased casserole dish. Sprinkle sausage on top and then cheese. Add the milk to the beaten eggs, add salt & mustard. Whisk well and pour evenly over casserole. Cover and let sit in the frig overnight...or at least an hour.
Uncover and bake at 350 about 30-45 minutes. Cut into squares and enjoy! 
This is also good to use through out the week as breakfast for rushed school kids or busy moms! If you are on low card...omit the bread. You can also use diced ham instrad of sausage, and add other ingredients...onion, mushrooms, peppers.
Also good served with warmed up salsa on the side.

Sausage &amp; Egg Casserole 
 
1 lb sausage (Jimmy Dean Regular is the best..or use hot if you like a little spice) 
6 slices bread, I use hearty white or regular white...wheat is too sweet for me) 
1 1/2 cup shredded sharp cheddar 
6 Eggs well beaten 
2 cups milk 
1 tsp salt 
1 tsp dried mustard 
 
Fry sausage , breaking it up as it cooks. Drain and cool. Cut bread into small cubes and layer in a greased casserole dish. Sprinkle sausage on top and then cheese. Add the milk to the beaten eggs, add salt &amp; mustard. Whisk well and pour evenly over casserole. Cover and let sit in the frig overnight...or at least an hour. 
Uncover and bake at 350 about 30-45 minutes. Cut into squares and enjoy! 
This is also good to use through out the week as breakfast for rushed school kids or busy moms! If you are on low card...omit the bread. You can also use diced ham instrad of sausage, and add other ingredients...onion, mushrooms, peppers. 
Also good served with warmed up salsa on the side.

[quote="seagrovelover, post: 146620"]Allifunn that sounds terrific :drool:[/quote]It is always a hit at the sorority house when I do brunch (every Friday) I make the baked French toast at least once a quarter.

<blockquote class="xfBb-quote" data-name="seagrovelover">Allifunn that sounds terrific :drool:</blockquote>It is always a hit at the sorority house when I do brunch (every Friday) I make the baked French toast at least once a quarter.

Rita

margarita brocolia

Allifunn, Does the sausage and egg caserolle reheat very well?  i.e. if I were to take it to work to share, how does it do reheated in microwave?
Aprox. how many will it serve (not big eaters)?  Thanks.

.

Allifunn, Does the sausage and egg caserolle reheat very well? i.e. if I were to take it to work to share, how does it do reheated in microwave? 
Aprox. how many will it serve (not big eaters)? Thanks. 
 
.

hill

Beach Comber

:razz: This is always a good recipe among my friends and family. So good, you cant just have one dip!
 
[U][B]REDNECK CAVIAR[/B][/U]
 
1 Can of Black eyed Peas
1 Can of White Corn
1 Can of Black Beans
1 Can of Chick Peas
1 Can of Rotel Tomatoes (Regular)
1 bunch of green onions
1 small onion
1 small bottle of your favorite Italian dressing
Salt & Pepper
 
Open and and drain all cans of vegetables. Chop green onions into small peices(just the green part). Dice Onion. Combine all ingredients in a big bowl, add entire bottle of dressing and salt & pepper to taste (more pepper than salt cause its already salty from the dressing) Serve with Corn chips (Frito's scoops are best)
 
This can be served right away but its best if it is refrigerated for a few hours prior. ENJOY!

:razz: This is always a good recipe among my friends and family. So good, you cant just have one dip! 
 
REDNECK CAVIAR 
 
1 Can of Black eyed Peas 
1 Can of White Corn 
1 Can of Black Beans 
1 Can of Chick Peas 
1 Can of Rotel Tomatoes (Regular) 
1 bunch of green onions 
1 small onion 
1 small bottle of your favorite Italian dressing 
Salt &amp; Pepper 
 
Open and and drain all cans of vegetables. Chop green onions into small peices(just the green part). Dice Onion. Combine all ingredients in a big bowl, add entire bottle of dressing and salt &amp; pepper to taste (more pepper than salt cause its already salty from the dressing) Serve with Corn chips (Frito&#039;s scoops are best) 
 
This can be served right away but its best if it is refrigerated for a few hours prior. ENJOY!

[quote="Rita, post: 146649"]Allifunn, Does the sausage and egg caserolle reheat very well? i.e. if I were to take it to work to share, how does it do reheated in microwave?
Aprox. how many will it serve (not big eaters)? Thanks.
 
.[/quote]
It reheats VERY well in the micro....It serves about 8 people with nice sized pieces. I usually make it for my son, cut it up into pieces and he eats it for breakfast every morning...fast and filling!

<blockquote class="xfBb-quote" data-name="Rita">Allifunn, Does the sausage and egg caserolle reheat very well? i.e. if I were to take it to work to share, how does it do reheated in microwave? 
Aprox. how many will it serve (not big eaters)? Thanks. 
 
.</blockquote>It reheats VERY well in the micro....It serves about 8 people with nice sized pieces. I usually make it for my son, cut it up into pieces and he eats it for breakfast every morning...fast and filling!

[quote="hill, post: 146788"]:razz: This is always a good recipe among my friends and family. So good, you cant just have one dip!
 
[U][B]REDNECK CAVIAR[/B][/U]
 
1 Can of Black eyed Peas
1 Can of White Corn
1 Can of Black Beans
1 Can of Chick Peas
1 Can of Rotel Tomatoes (Regular)
1 bunch of green onions
1 small onion
1 small bottle of your favorite Italian dressing
Salt & Pepper
 
Open and and drain all cans of vegetables. Chop green onions into small peices(just the green part). Dice Onion. Combine all ingredients in a big bowl, add entire bottle of dressing and salt & pepper to taste (more pepper than salt cause its already salty from the dressing) Serve with Corn chips (Frito's scoops are best)
 
This can be served right away but its best if it is refrigerated for a few hours prior. ENJOY![/quote]Sounds like a tailgate pleaser!!!!

<blockquote class="xfBb-quote" data-name="hill">:razz: This is always a good recipe among my friends and family. So good, you cant just have one dip! 
 
REDNECK CAVIAR 
 
1 Can of Black eyed Peas 
1 Can of White Corn 
1 Can of Black Beans 
1 Can of Chick Peas 
1 Can of Rotel Tomatoes (Regular) 
1 bunch of green onions 
1 small onion 
1 small bottle of your favorite Italian dressing 
Salt &amp; Pepper 
 
Open and and drain all cans of vegetables. Chop green onions into small peices(just the green part). Dice Onion. Combine all ingredients in a big bowl, add entire bottle of dressing and salt &amp; pepper to taste (more pepper than salt cause its already salty from the dressing) Serve with Corn chips (Frito&#039;s scoops are best) 
 
This can be served right away but its best if it is refrigerated for a few hours prior. ENJOY!</blockquote>Sounds like a tailgate pleaser!!!!

SoWal Expert

Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it "Eggs Portugal"--sounds pretty fancy, huh?

Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it &quot;Eggs Portugal&quot;--sounds pretty fancy, huh?

[quote="destindreamin, post: 146945"]Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it "Eggs Portugal"--sounds pretty fancy, huh?[/quote]:lolabove: :lolabove: 
My girlfriend in Atlanta calls it "the egg thing".....not so fancy :funn: 
I have made it at Christmas, too, I also made it at the Washaway for the crowd of people we had!!!! :wub:

<blockquote class="xfBb-quote" data-name="destindreamin">Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it &quot;Eggs Portugal&quot;--sounds pretty fancy, huh?</blockquote>:lolabove: :lolabove: 
My girlfriend in Atlanta calls it &quot;the egg thing&quot;.....not so fancy :funn: 
I have made it at Christmas, too, I also made it at the Washaway for the crowd of people we had!!!! :wub:

[quote="Allifunn, post: 146943"]It reheats VERY well in the micro....It serves about 8 people with nice sized pieces. I usually make it for my son, cut it up into pieces and he eats it for breakfast every morning...fast and filling![/QUOTE]

Thanks! I'm giving it a try on Monday. :D 

.

<blockquote class="xfBb-quote" data-name="Allifunn">It reheats VERY well in the micro....It serves about 8 people with nice sized pieces. I usually make it for my son, cut it up into pieces and he eats it for breakfast every morning...fast and filling!</blockquote> 
Thanks! I&#039;m giving it a try on Monday. 😀 
 
.

Paula

I don't like cooking while people are hanging around having fun, so I like to serve things I made ahead of time.  If people are staying for several days, I also like meals that taste wonderful but are not expensive to make.  Some of my favorites are:

crock pot gumbo (anything good made in a crock pot)
crock pot minestrone soup (just put a bunch of minestrone bean mix in and add water, then boil up some shells or elbow pastas and add them right before eating).  It's especially good for lunch with a nice loaf of bread.

Bread pudding can be made ahead of time (or just buy desserts and don't worry about them).  

Roast something in the oven along with potatoes, and other vegetables (onions, carrots, sweet potatoes, etc.).  You can prepare it ahead of time and sit around with guests while it's cooking.

Any kind of pasta with a nice loaf of bread and salad (use the salad bar at a good store if you don't want to make the salad).

Ideally your guests will offer to take you out to dinner/lunch, etc. a few times to thank you for your hospitality.

I don&#039;t like cooking while people are hanging around having fun, so I like to serve things I made ahead of time. If people are staying for several days, I also like meals that taste wonderful but are not expensive to make. Some of my favorites are: 
 
crock pot gumbo (anything good made in a crock pot) 
crock pot minestrone soup (just put a bunch of minestrone bean mix in and add water, then boil up some shells or elbow pastas and add them right before eating). It&#039;s especially good for lunch with a nice loaf of bread. 
 
Bread pudding can be made ahead of time (or just buy desserts and don&#039;t worry about them). 
 
Roast something in the oven along with potatoes, and other vegetables (onions, carrots, sweet potatoes, etc.). You can prepare it ahead of time and sit around with guests while it&#039;s cooking. 
 
Any kind of pasta with a nice loaf of bread and salad (use the salad bar at a good store if you don&#039;t want to make the salad). 
 
Ideally your guests will offer to take you out to dinner/lunch, etc. a few times to thank you for your hospitality.

ktmeadows

[quote="destindreamin, post: 146945"]Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it "Eggs Portugal"--sounds pretty fancy, huh?[/QUOTE]

I hadn't made this in a while and decided to make it for breakfast this morning; it was a hit!   I throw in a few extra eggs though, and some onions, mushrooms or whatever else I happen to have around the house.  The beauty of this dish is that you can make it the night before and since all you have to do in the morning is pop it in the oven, there's no mess to clean up.

<blockquote class="xfBb-quote" data-name="destindreamin">Allifunn: I make the casserole EVERY Christmas morning--have done it forever! My family LOVES it! I have to make two. We call it &quot;Eggs Portugal&quot;--sounds pretty fancy, huh?</blockquote> 
I hadn&#039;t made this in a while and decided to make it for breakfast this morning; it was a hit! I throw in a few extra eggs though, and some onions, mushrooms or whatever else I happen to have around the house. The beauty of this dish is that you can make it the night before and since all you have to do in the morning is pop it in the oven, there&#039;s no mess to clean up.

[quote="luvthebeach, post: 147363"]I hadn't made this in a while and decided to make it for breakfast this morning; it was a hit! I throw in a few extra eggs though, and some onions, mushrooms or whatever else I happen to have around the house. The beauty of this dish is that you can make it the night before and since all you have to do in the morning is pop it in the oven, there's no mess to clean up.[/quote]
 
:clap_1: It's always a hit!! I usually make a mild version and a spicy version with chilies and mushrooms and onions. Like you, I just kinda throw in what I have....
Yes, it's great to just get up in the morning and throw it in the oven!

<blockquote class="xfBb-quote" data-name="luvthebeach">I hadn&#039;t made this in a while and decided to make it for breakfast this morning; it was a hit! I throw in a few extra eggs though, and some onions, mushrooms or whatever else I happen to have around the house. The beauty of this dish is that you can make it the night before and since all you have to do in the morning is pop it in the oven, there&#039;s no mess to clean up.</blockquote> 
:clap_1: It&#039;s always a hit!! I usually make a mild version and a spicy version with chilies and mushrooms and onions. Like you, I just kinda throw in what I have.... 
Yes, it&#039;s great to just get up in the morning and throw it in the oven!

Allifunn, The sausage & egg cassarolle was a hit at work today. I added the green pepper and onion. Thanks! :D 

.

Allifunn, The sausage &amp; egg cassarolle was a hit at work today. I added the green pepper and onion. Thanks! 😀 
 
.

josebby

Okay all you beach entertainers, I need your help. A longtime dream of mine is going to be realized October 3rd. Our close group of buddies (5 couples) from home are vacationing with us for 5 days!!

I would love to know what has worked for you...and what has backfired!
Any surefire group breakfast pleasers? Appetizers for sunset on the beach?

Note: several people do NOT eat fish or seafood. Bummer!

I hope to have it all organized and appear effortless...also part of that longtime dream! :floor:

Okay all you beach entertainers, I need your help. A longtime dream of mine is going to be realized October 3rd. Our close group of buddies (5 couples) from home are vacationing with us for 5 days!! 
 
I would love to know what has worked for you...and what has backfired! 
Any surefire group breakfast pleasers? Appetizers for sunset on the beach? 
 
Note: several people do NOT eat fish or seafood. Bummer! 
 
I hope to have it all organized and appear effortless...also part of that longtime dream! :floor:

Hosting a group of friends in SoWal...Help!

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2026 SoWal Sea Turtle Nesting Season Wrapup

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