Hoosier Home Cookin'

In entertaining weekend guests, I served these two recipes recently. I think you'll enjoy them both. Sausage Mushroom Breakfast Bake is a slightly different take on the traditional breakfast casserole. To me, it was lighter, fluffier and richer than other similar recipes. Maybe it's the addition of sour cream and cream of mushroom soup! Red, Blue and White Chocolate Cheesecake Pie would be a beautiful addition to your Fourth of July festivities. And, Strawberry Lemonade is refreshing on a hot July day. Happy eating!

Sausage Mushroom Breakfast Bake

1 lb. hot breakfast sausage
6 eggs
2 C. milk
8 oz. Asiago Cheese Bread,
cubed
8 oz. shredded Cheddar cheese
1 C. sour cream
1 can cream of mushroom soup
Salt and pepper to taste

Lightly grease 9x13 baking dish with cooking spray. Place bread in bottom. In a skillet, brown sausage and mash to create fine crumbles. Drain well and evenly distribute sausage over bread. Sprinkle cheese over sausage. In a mixing bowl, beat eggs until well blended and lightly fluffy. Stir in sour cream, soup and milk, mixing until well blended. Pour over dry ingredients and cover casserole with plastic wrap. Refrigerate overnight or at least 8 hours. Remove casserole from refrigerator and let sit for half an hour. Bake at 350 degrees for about 45 minutes or until casserole is lightly browned and middle is solid.

Red, Blue & White Chocolate Cheesecake

1 C. pecans, toasted and
ground
1/2 C. brown sugar
4 T. melted butter
4 oz. finely chopped white
chocolate
8 oz. cream cheese, softened
1/4 C. sour cream
1 C. blueberries
1 C. fresh sliced strawberries
1/4 C. sugar
White chocolate shavings

Line bottom of a 9-inch pie or tart pan with parchment paper. Mix pecans, brown sugar and butter and press into bottom of pan extending crust up sides as well. Chill well (do not bake!). Melt white chocolate in microwave or double boiler. In a separate bowl, whip cream cheese until light and fluffy. Add melted chocolate and beat well. Add sour cream and whip until very smooth. Place filling in crust and chill for at least four hours. Before serving, toss the berries with sugar and place on top of the filling. Garnish with white chocolate shavings.

Fresh Strawberry Lemonade

1 1/2 C. freshly squeezed lemon
juice
6 C. water
1 quart fresh strawberries,
washed, hulled and pureed
Sugar or sweetener to taste

Combine lemon juice, water and three-fourths of strawberry puree. Add sugar or sweetener until you reach the desired sweetness. Add additional puree to taste.