Treat your guests this fall to a wonderful dessert from the Innkeeper at the Okoboji Country Inn

Okoboji Country Inn

1704 Terrace Park Blvd. 

West Okoboji, IA.  51351

http://okobojicountryinn.com/rooms.html

(712) 332-2358

Iowa farm fresh strawberries!!!

We keep hearing and seeing the ads that Gettings Garden has strawberries ready, so Okoboji Country Inn Innkeeper, Donna Muilenburg wanted to share a great recipe utilizing this berry.

3 Layer Strawberry Dessert

1 cup flour                                                  1 cup sugar

1/2 cup melted butter                          4 T. cornstarch

1/3 cup chopped pecans                     pinch of salt

8oz. softened cream cheese               1 1/2 cup 7 Up (regular, not diet)

7/8 cup powdered sugar                     1/2 cup water

1 cup whipped topping                          1 (30z.) package wild strawberry jello

1 quart fresh strawberries (save a few for garnish)

Mix flour, butter and pecans and press into a 9×13 inch pan.  Bake at 350 degrees for about 15 minutes.  Don’t over bake.  Cool.  Mix cream cheese, powdered sugar, and whipped topping.  Put this over crust.  Combine in pan, the sugar, cornstarch, salt, 7 Up, and water.  Cook until thickened.  Add 1 (3oz.) package wild strawberry jello.  Refrigerate until it gels.  Add about 1 quart fresh strawberries and spread over second layer.  Refrigerate and garnish with whipped topping and a strawberry on each piece when serving. 

This recipe is great because it gives you that fresh strawberry pie taste. 

This recipe is being prepared by Mary Nichols from the Hannah Marie Country Inn, Spencer, Iowa. You’ll find this recipe in our new cookbook titled: “Discover Iowa: Cooking with Wine, Meat and Other Iowa Products. Click here to buy an autographed copy.

This recipe is being prepared by Donna Muilenburg from the Okoboji Country Inn located in West Okoboji,  Iowa. You’ll find this recipe in our new cookbook titled: “Discover Iowa: Cooking with Wine, Meat and Other Iowa Products. Click here to buy an autographed copy.

Innkeeper Donna Muilenburg from the Okoboji Country Inn  wants to share her Brunch Casserole recipe.  This is one of several recipes that she submitted to the Discover Iowa: Cooking with Iowa Wines, Meats and Other Products.  This cookbook features original recipes from the Iowa Bed and Breakfast Innkeepers Association members and many are guest favorites that have stayed in the various bed and breakfasts across Iowa over the years.

Brunch Casserole serves 8

1/2 loaf day old French bread, cubed

3 Tablespoons melted butter

1/3 pound Genoa salami jubine

1 1/2 cup whole milk

1/4 teaspoon black course pepper

6 green onions, diced

1/2 cup grated Parmesan cheese

1 cup sour cream

1 pound shredded Monterey Jack cheese

10 eggs

1/3 cup white wine

2 teaspoons Dijon mustard

1/4 teaspoon red pepper flakes

In a well greased 9″x13″ casserole dish, spread bread pieces over the bottom and drizzle with butter.  Sprinkle with Monterey Jack cheese and salami pieces.  Beat together eggs, milk, wine, green onions, mustard and both peppers.  Beat until frothy.  Pour mixture over bread.  Cover casserole and refrigerate overnight.  Remove from refrigerator and let set for 30 minutes.  Bake, covered, for 1 hour at 325 degrees.  Uncover, spread with sour cream and sprinkle with Parmesan cheese.  Bake an additional 10 minutes, until lightly brown.

This easy to prepare casserole was a favorite of Annabelle’s Tea Room luncheon guests for many years, as well as a family favorite.  We now serve it to our guests that stay in our bed and breakfast, the Okoboji Country Inn.  It is easy to prepare the day or night before an event or family get-together. Everyone will want seconds of this light, but hardy dish.