Wednesday, December 12, 2007
I had a totally miserable day at work and with no husband at home to comfort me, I turned to my jknotties! And they totally came through with a fabulous recipe that was recently discovered on Amber's Delectable Delights. I knew it would be something my husband wouldn't like so it was the perfect night. And while at the grocery store to pick up the necessary ingredients I added Smirnoff to the cart and had a very relaxing evening! So, thank you Amber and my fabulous jknotties!
8 oz pasta, cooked and drained
2 cups broccoli florets
1 cup mushrooms
1.5 cups chicken, cooked and shredded or diced
1 jar Alfredo sauce
2 cloves garlic, minced
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
2 tablespoons butter
Preheat oven to 350 degrees. Coat the bottom of the two small or one medium baking dish with a thin layer of Alfredo sauce.
In a medium bowl, mix the pasta, broccoli, mushrooms, chicken, garlic and Alfredo sauce until combined. Place mixture into baking dish and top with mozzarella and Parmesan cheese. Cut the butter into small pieces and scatter on top of the cheese.
Bake for 20 minutes or until cheese is hot and bubbly.
Recipe from Amber's Delectable Delights
Photo from my kitchen
Wife Rating: A+, This was amazing!
Tuesday, December 11, 2007
This is a picture of our first snow fall down here. I am pleased to report that is didn't come until December 2nd! Back home it snowed the first week of November, yuck! Our snow was gone by the next morning, just the way I like it, pretty but short lived so as not to cause too many problems! :)
We had friends of ours from Syracuse come down to visit NYC this past weekend. They were going to see the Nutcracker at night so we joined them for some shopping during the day. Let me tell you the tourists that come to NYC at Christmas time...I have just never seen anything like it! But we had a fabulous time, seeing all the decorations and the tree at Rockefeller Center. We took a self portrait in front of the BIG red ornaments across from Radio City music hall.
This is picture of our first Christmas tree ! Isn't it beautiful?!
I couldn't help myself. I found the cutest first Christmas ornament at Hallmark and just had to add it to our collection! :)
For more pictures of our ornaments and Christmas decorations, visit my facebook!
2 chicken breasts, cubed
4 cups cooked rice
1/3 cup white wine
1 can cream of chicken or mushroom soup
all-purpose chicken seasoning
see notes for variations
Brown chicken in a large pan. Add in cooked rice and "fry" together. Season with black pepper, garlic salt, poultry seasoning and chicken seasoning. Add in wine, letting it cook off. Add soup and heat through. *Add in variations if desired and heat through. Serve warm.
*Notes: At this point we add in whatever we feel like. Tonight is was shredded cheese and mushrooms. You could also use a variety of vegetables.
The chicken seasoning is a blend we bought at the farmers market. If you don't have one that you use, let me know and I can tell you what is on ours.
Husband and Wife Rating: A+
Recipe and Photo from our kitchen! :)
What a better way to enjoy a cold, winter evening than with your husband, a movie and a bowl of comforting potato soup! It was perfect except for the fact that we ate too much of it so we both felt logy later on in the evening. It was just so good!
2 cups potatoes, chopped
2 cups water
3 tablespoons butter
small onion, chopped (we didn't have one!)
3 tablespoons flour
3 cups milk
1/2 teaspoon sugar
1 cup ham, cooked and chopped
1 cup cheddar cheese
Cook potatoes in a large soup pot with water until fork tender. Drain potatoes, reserving 1 cup of the water.
While potatoes drain, melt butter in the bottom of the pot and saute onions, whisking in flour to make a roux.
Return potatoes and reserved water to the pot. Add milk, sugar and ham. Add salt and pepper to taste. Let simmer and thicken for about 30-40 minutes.
Add cheese and let it melt through.
Serve with crusty bread.
Note: The thing to remember is that potatoes don't have a lot of flavor on their own so be generous with the salt and pepper. We also used skim milk and it was nice and creamy without too much fat. We doubled the recipe so that we had leftovers for lunch this week.
Recipe from 101 Potato Recipes
Picture from my kitchen!
Husband and Wife Rating: A++
This is another recipe that has been passed around a group of friends and now I know why...it is fabulous! Thanks Kat!
6 Boneless Chicken Breasts
6 sliced of swiss cheese (neither of us like swiss so I used provolone)
1/4 fresh mushrooms
1 can cream of chicken soup
1/2 white wine
2 cups herbed stuffing mix
1 stick of butter, melted
Pre-heat oven to 350. Place chicken in a lightly greased 9x13 baking dish. Top each piece of chicken with a slice of cheese. Arrange mushrooms over cheese. Mix soup and wine; pour over chicken. Sprinkle stuffing mix over the top and drizzle with butter. Bake at 350 for 45-50 minutes.
Note: since it was only the two of us I halved everything.
Recipe from Kat.
Picture by me
Husband Rating: A+, he loved it, his favorite part was the way the stuffing was crunchy
Wife Rating: A+, fabulous :)
Monday, December 10, 2007
I was in the mood for something different for breakfast this past weekend and I still had some bananas in the freezer so I decided to make banana muffins! I pulled out my brand new Betty Crocker cookbook that we received as a wedding present and put it to good use. It was bought for me to use, right, not sit on a shelf and look pretty!
1/3 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup bananas, mashed (about 2 medium bananas)
Pre-heat oven to 400. Grease bottoms only of 12 medium muffins cups with shortening, spray with cooking spray or line with paper baking cups.
In large bowl, beat milk, oil, egg and bananas with fork or wire whisk until well mixed. Stir in flour, sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown. If baked in greased pan, let stand for 5 minutes in pan, then remove from pan to wire rack; if baked in paper baking cups, immediately remove from pan to wire rack. Serve warm if desired.
Makes 12 muffins
Recipe from Betty Crocker Cookbook
Photo from my kitchen
Note: I added a few chocolate chips to half the muffins before putting them in the oven, just for something extra!
Husband Rating: A-, he said they were really good, but a little dense.
Wife Rating: A, I agree they were a little dense and my only thought was that the bananas were too cold because I had just taken them from the freezer. I only defrosted them in the microwave enough to peel them, maybe they should have been room temperature. They tasted great, warm with butter, yum!
Sunday, December 9, 2007
Wednesday, December 5, 2007
dough (store-bought or homemade)
bacon, cooked (about 7-8 pieces, crumbled)
mozzarella cheese, shredded
Beat eggs with milk and scramble them up in a pan, season as desired (we use black pepper and onion salt). Spread dough with a layer of butter. Layer on scrambled eggs. At this point, I like to season with oregano. Layer on crumbled up bacon. Sprinkle on the cheese. Bake at 375 for about 15 minutes.
Husband Rating: A+, "yummy!"
Wife Rating: A+, pizza is always a favorite and so is breakfast so I love the combination!
Monday, December 3, 2007
Thursday, November 29, 2007
So, tonight was night #4 of eating dinner by myself and since last night's semi-disaster with a box of mac+cheese; I decided I was making a fabulous dinner for 1! I had defrosted a pork chop and searched for something fun to do with it. On a fellow knottie's blog I found Parmesan Crusted Pork Chops and I was sold! We had bought center cut pork chops that were almost 1 1/2-2 inches thick so I cut it the long ways down the middle and had 2 much thinner pieces that didn't take long to cook at all. I cooked a box of Parmesan noodles and dinner was served while watching My Best Friend's Wedding starring the great Julia Roberts!
Parmesan Crusted Pork Chops
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper (I used onion salt instead of just salt)
6 tablespoons olive oil
Lemon wedges, for serving (I skipped this)
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Note: Since I was only cooked for 1 I pretty much halved the ingredients list and it worked out perfect.Husband Rating: N/A He was not here to enjoy my fabulous dinner and unfortunately for him I didn't save him any. I will have to cook them for him another night!
Wife Rating: A+ I love them.
Recipe from: Giada De Laurentiis
Photo from my kitchen :)
Tuesday, November 27, 2007
These are hands down my favorite cookies. A cookie my mom has been baking for years!
1 1/2 sticks butter or margarine
1 1/2 cups brown sugar
1 cup peanut butter
1/3 cup water
1 teaspoon vanilla
1/2 teaspoon baking soda
1 1/2 cups flour
3 cups oatmeal
1 1/2 cups chocolate chips (or M&M's)
Beat butter, peanut butter and brown sugar until fluffy. Blend in water, eggs and vanilla. Add baking soda, flour and oatmeal. Stir in chocolate chips. Drop by spoonful onto an ungreased cookie sheet. Bake at 350 for 8-10 minutes. Makes 5 dozen.
Husband Rating: A+
Wife Rating: A++; What's not to LOVE? oatmeal, peanut butter and chocolate=all my favorite things!
4 skinless, boneless chicken breast halves, cubed
1/8 cup margarine
1 package (.7 oz) dry Italian-style salad dressing mix
1 package (8 oz) cream cheese
1 can (10.75 oz) cream of chicken soup
Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
Recipe from www.allrecipes.com; sorry I forgot to take a picture!
Husband Rating: A-; He really liked it however, thought it would be better cooked on the stove because the chicken was slightly on the dry side.
Wife Rating: A+; I loved it. I thought it had great flavor. I think the mistake with the chicken was that it was cubed too small but I didn't think it was too dry. I'd also like to try adding mushrooms or even cream of mushroom soup (Husband won't like it though!)
Monday, November 26, 2007
Monday: leftover garlic pizza
Tuesday: chicken stroganoff in the crock pot
Wednesday: Leftover chicken stroganoff
Friday: breakfast burritos
Saturday: leftover turkey and stuffing
What a boring week! I'll try to be more creative next week :)
Tuesday, November 20, 2007
Monday: BBQ pulled pork with snap peas
Tuesday: breakfast burritos
Wednesday: We leave for Grandma's (we will probably gain 10 lbs each eating at Grandma's!)
Thursday: Happy Turkey Day! :)
Friday-Sunday: in Syracuse with families and mothers who love to cook for their children!
- 1/2 cup cider vinegar
- 1/4 cup chopped onion
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco or similar hot pepper sauce
- 3 to 4 pounds pork shoulder roast, boneless, trimmed, tied
- few dashes liquid smoke, if desired
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 1/4 teaspoon black pepper
- 2 tablespoons ketchup
- 8 hamburger buns heated
In a large non-metallic bowl, combine cider vinegar, chopped onion, Worcestershire sauce, and hot pepper sauce. Add the pork roast, cover, and marinate in refrigerator for at 6 to 10 hours. Turn occasionally to keep roast coated with marinade.
Remove the pork from the marinade, scraping the onion back into the marinade. Lightly pat the roast dry with paper towels. Pour the marinade into a slow cooker and add the Liquid Smoke. Place a slow cooker meat rack or ring of foil in the slow cooker.
Combine the sugar, salt, paprika, and pepper in a cup. Rub the pork roast with the seasoning mixture and place on the rack in crockpot.
Skim the fat from the surface of the cooking liquid. Stir in the ketchup; pour into a bowl. Using 2 forks, pull the pork apart into shreds, or chop the pork into small pieces. Serve the pork on warm split buns with coleslaw, beans, or your choice of side dishes. Serve the sauce separately.
Makes 8 to 10 sandwiches.
Husband's Plate: Rating: A He preferred his as a sandwich.
Wife's Plate: Rating: A It was a nice variety to our typical chicken recipes. I served mine over egg noodles (the less messy approach) and it was really good.
Monday, November 19, 2007
2 cups cooked chicken, cubed
1 can cream of chicken soup
8 oz sour cream
1 small can green chilies, diced
16 oz shredded cheese
1 package floor tortillas
Mix together chicken, soup, sour cream and chilies. Cut tortillas into strips. Layer in a greased 9x13 casserole pan: tortilla strips then chicken/soup mixture then cheese, repeat.
Bake at 400 for approx 25 minutes until bubbly.
Serve with salsa.
Husband Rating: A+
Wife Rating: A+
Saturday, November 17, 2007
From: Campbell's Kitchen
Bake: 30 minutes
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
Directions:MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.
BAKE at 350°F. for 25 min. or until hot. STIR . Sprinkle with remaining onions. Bake 5 min. TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe. For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans. For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions. For a festive touch, stir in 1/4 cup chopped red pepper with soup. For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
BAKE at 350°F. for 25 min. or until hot.
STIR . Sprinkle with remaining onions. Bake 5 min.
TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.
For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.
For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.
For a festive touch, stir in 1/4 cup chopped red pepper with soup.
For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.
6 oz medium egg noodles
1 (6 1/2 oz) can tuna, drained
1/2 cup mayonnaise
1 (10 1/2 oz) can cream of mushroom soup
1/2 cup milk
4 oz sharp cheese (1 cup)
Cook noodles in boiling water until tender; drain. Combine noodles, tuna and mayo. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with breadcrumbs. Bake, uncovered at 425 for 20 minutes. Serves 4.
My grandmother's recipe includes:
1 cup celery
1/3 cup chopped onion
1/4 diced green pepper
1/4 cup chopped pimiento
cream of celery soup instead of cream of mushroom
1/2 toasted silvered almonds instead of breadcrumbs
Husband Rating: A- He likes tuna casserole but it isn't something he craves.
Wife Rating: A+ Childhood favorite :)
Friday, November 16, 2007
2 medium, boneless chicken breasts
2 tablespoons cooking oil
3-4 tablespoons curry powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup chick broth
1 cup half and half, light cream or milk
2 tablespoons all-purpose flour
3 cups hot cooked rice
An assortment of any of the following: raisins, peanuts, walnuts, chopped tomato, chopped green pepper, tomatoes, toasted coconut, cut-up fruit (apples, cantaloupe, pineapple, bananas, strawberries, raspberries, blueberries)
Cube chicken and brown in 10" skillet with cooking oil. Brown evenly. If necessary, add 1 tbsp additional cooking oil to skillet. Add curry powder, cinnamon and salt. Cook and stir for 1 minute. Add chicken broth. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Stir the half and half, light cream or milk into the flour; stir into pan. Cook and stir until thicken and bubbly. Cook and stir for 1 minute more.
To serve, ladle curry sauce over rice. Top with your favorite condiments.
Our personal favorites are the fruits, nuts and coconut. The berries we usually only do when they are in season. Experiment with your own ideas.
Husband Rating: A+
Wife Rating A+ I usually go with a little less rice so I can top with more fruits!
Sunday, November 11, 2007
Ok, all I have to say it don't knock it till you try it. This is one of my husband's favorite snacks. I used to make fun of this snack and now it is one of my favorites. Really, I'm serious, I don't even like chocolate ice cream but this I will eat! I do want to try it with vanilla just for kicks. It is so bad for you but really hits the spot :)
My new claim to fame is that I met Rachael Ray! She has just come out with a new cookbook and kicked off her book tour this past Friday night at the Barnes and Noble in Union Square. She did a Q&A session and then a book signing. It was a long wait but totally worth it. She personalized our book by saying, "Jake and Beth, Keep your pots hot! Rachael Ray" Well that's exactly what we did. We chose a new recipe from her book to kick off our week and it was great!
2 tablespoons EVOO
3 tablespoons butter
2 pounds top sirloin, trimmed and cut into 1 1/2-inch cubes
salt and black pepper
1 large onion, chopped
2 medium carrots, peeled and chopped
1 pound turnips, peeled and chopped
4 tablespoons all-purpose flour
2 cups good-quality apple cider-go dark and cloudy
1 (15-ounce) can of beef stock
3 pounds Idaho potatoes, peeled and chopped
1/2 cup milk
1/2 cup sour cream
2 cups shredded sharp white Cheddar cheese
3 tablespoons chopped or snipped chives
Preheat the oven to 425.
Place a large stew pot or Dutch-oven with lid over medium-high heat. Add EVOO and butter. When the butter melts, season the beef with salt and pepper and add to the pot. Brown on all sides, 7-8 minutes total. Add onions, carrots and turnips and cook for 5 minutes. Sprinkle the vegetables with the flour and stir to combine and coat, 1 minute. Stir in apple cider and the beef stock, bring to boil, cover the pan, and transfer to the over. Braise the beef for 45 minutes.
Once the beef has been in the oven for about 15 minutes, place the potatoes in a large sauce pot with water to cover by at least 1 to 2 inches. Bring to boil over high heat, then reduce the heat a bit, add some salt, and cook the potatoes until tender, about 15 minutes.
When the potatoes are tender, drain them and return them to the pot. Add the milk, sour cream and cheese. Use a potato masher to smash them to your preferred consistency. Season with salt and pepper and add the chives. Cover and keep warm until the beef it done.
To serve, ladle the stew into sallow serving bowls. Make a well in the center and fill with the potatoes. (It should be noted, however, that there are members of our family-like my brother-who would fill a bowl with potatoes instead, leaving a small well in the center to hold a few bites of stew.)
My tips: We eliminated the turnips, something we've never tried and we weren't daring enough tonight. My husband doesn't like white cheddar so we used regular sharp cheddar. We also forgot to buy the chives at the grocery store. We both enjoy a good amount of spice and felt this was lacking some spice. Note: This is one of her 60-minute meals and it serves 4.
Husband Rating: A+ He says it needs to be well seasoned when cooking but over all he enjoyed.
Wife Rating: A+ I really liked the cider, it adds a sweetness to an otherwise regular beef stew. I didn't love the onions but they add good flavor. We also opted to fill the bowl with potatoes and then pour the stew over top like Rachael's brother. I won't lie the potatoes are why I chose the recipe and they were amazing!
Recipe from: just in time! All-new 30-minute meal, plus super-fast 15 minute meals and slow-it-down 60 minute meals by Rachael Ray
Picture take by me
Last weekend I debated between these cookies and the iced pumpkin cookies (see below) all based on friend recommendations. As much as I loved the pumpkin and will make them again in the future, these peanut butter cookies, hit the spot! A new favorite in our house and I'm thinking about making them over Thanksgiving weekend as a treat, my father-in-law will LOVE them!
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Husband Rating: When asked to rate these cookies on a scale of 1-10 with 10 being the best, he said...52!!!! He loves peanut butter and loved these cookies
Wife Rating: I loved them as well and definitely plan to make them again in the future. I am glad that the recipe only makes a total of 12 cookies otherwise I would be gaining a lot of pre-holiday weight! (2 dozen cookies=12 sandwiches)
Recipe from allrecipes.com, picture taken by me
Saturday, November 3, 2007
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 1/2 cups white sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3 tablespoons milk
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Taken from allrecipes.com (and a few other friends!)
Husband Review: A-
He really enjoyed them, as did our friend who was over.
This has become one of our favorite meals and we eat it on a weekly basis. I forgot to take a picture when the pizzas came out of the oven before we ate so this is a picture of the last lonely piece.
Fresh Tomato Pizza
pizza dough (we've tried a variety of doughs from fresh dough purchased at the store, Pillsbury's roll out dough, Boboli crust and homemade dough; wheat crust could also be used)
garlic salt (fresh garlic can be used as well)
fresh ground pepper
Morton's Nature Seasons seasoning blend
shredded cheese (we usually use an Italian blend of cheeses)
tomatoes, sliced very thin
basil (can also use fresh)
Roll out pizza dough onto pan. Brush crust with olive oil. Sprinkle with garlic salt, pepper and Morton's season salt. Layer on cheese and then tomatoes. Sprinkle with oregano and basil. Cook at 450.
Husband Review: A+
He was hesitant the first time and absolutely fell in love!
Wednesday, October 31, 2007
Sunday Brunch (Casserole)
stale bread, cut into big chunky croutons (we usually make homemade croutons)
bacon, sausage or ham; crumbled (optional)
Beat together the eggs and milk, season to taste (we use salt, pepper and garlic). Mix in the cheese and meat. Pour over croutons already layered in casserole dish. Bake at 375 for about 45 minutes or until the eggs are completely cooked and not running.