An oldie and a new favorite [recipe that is]

The Christmas baking continues.  Not because it's needed but because I can't resist having goodies around the house.  I feel like the holidays are an easy excuse to indulge.  So here is one of my favourite little treat that my university roommate and good friend passed on to me.  I can't stop eating it!  It's not pretty but oh so yummy!

Christmas Bark
1 cup brown sugar
1 cup butter
1 sleeve saltine crackers
2 cups chocolate chips

Bring brown sugar and butter to a boil - minutes. Line a cookie sheet with foil.  Butter well.  Line cookie sheet with saltine crackers (1 sleeve will do).  Pour mixture over crackers.  Smooth evenly.  Bake in oven at 325 degrees for 5 minutes.  When you take it out, let stand for a minute or so.  If any crackers have moved, just push down with spoon.  Then sprinkle 2 cups of chocolate chips.  Let sit for a about a minute and then spread till smooth.  Put in fridge to cool for about an hour or so.  Break up into pieces.  


On Saturday morning I tried a few new recipes for our Christmas brunch.  A bit of a risk but I liked the idea of making it ahead of time and I just needed to put it in the oven the next morning.  What made this tricky was have three casseroles that needed the oven so getting the food out in a timely manner was hard.  But the favourite of the three casseroles was the eggs benedict one.  My mom makes it for us for special occasions so I needed to try this one and it was a hit.  I will definitely be making this one for Christmas morning.  Easy and delicious!

Eggs Benedict Casserole (Taste of Home)
12 oz Canadian Bacon or Black Forest Ham
6 English muffins, split and cut into 1 inch pieces
8 eggs
2 cups milk (2%)
1 tsp onion powder
1/4 tsp paprika

Hollandaise Sauce:
4 egg yolks
1/2 cups heavy whipping cream
2 Tbsp lemon juice
1 tsp Dijon mustard
1/3 cup butter, melted

You can make from scratch but the best hollandaise sauce is from McCormick.  Yes it's a package but is the best after trying different ones.  

1.  Place half of the Canadian bacon/ham in a greased 3 qt. or 11x9 inch baking dish; top with English muffins and remaining bacon.  In a large bowl, whisk eggs, milk and onion powder; pour over top.  Refrigerate, covered, overnight.
2.  Preheat oven to 375 degrees.  Remove casserole from refrigerator while oven heats.  Sprinkle with paprika.  Bake, covered for 35 minutes.  Uncover, bake 10-15 minutes longer or until knife inserted near centre comes out clean.  (Personal note: Once it sat for 5 minutes uncovered it firmed up).
3.  Make hollandaise sauce and pour over casserole or put on side.  
12 servings.