HA! Love it!!! I hate to wish time away, but if we can get through January/February things just seem much brighter! (always worry about my Mom & the elderly during these months)I thought of you when we made the decision on the weekend to leave the tree another week. And you're right in a way it does seem like a long time ago but another way I remember it like yesterday. And yeah I'm not shedding tears over January starting to slowly fade away.
Agreed. The only 2 months I don't care for are Jan/Feb. I'm not wishing it away...just letting it do its thing and trying to enjoy it as much as I can knowing after those 2 months the next 10 have better and more awesome stuff than the first 2
.
You're very welcomeThank you snowflake!!
Thank you!
Thank you!
Thanks for all your good wishes!
That's just the way I feel, Edge. And November and December are my favorite months.Agreed. The only 2 months I don't care for are Jan/Feb. I'm not wishing it away...just letting it do its thing and trying to enjoy it as much as I can knowing after those 2 months the next 10 have better and more awesome stuff than the first 2
You got it. Here is the sausage bread recipe:
Yes, please!You got it. Here is the sausage bread recipe:
Sausage Bread
1 loaf frozen bread dough. Thaw & let rise on floured surface
1 roll Hot & Spicy sausage fried & drained
1 ½ c. shredded hot pepper cheese
½ c. shredded mozzarella cheese
½ c. shredded cheddar cheese
Spread mixture onto bread evenly & drizzle w/ 1 beaten egg. Roll into log & bake at 350º 35-45 minutes until brown.
We have several different breakfast casserole recipes, but this is one of my favorites:
Elizabeth’s Breakfast Quiche
10 Oz. Frozen shredded hash browns
9-10 Eggs
Salt & Pepper
8 oz. (2 cup) Shredded cheddar
½ Pint Whipping Cream (Or Half/Half)-I use Fat Free 1/2 & 1/2
¼ C. Chopped Onion
¼ C. Green bell pepper
1 – 1 ½ lbs. sausage, ham, bacon or combination (I usually use ham)
Spray bottom & sides of 9 x 13 baking dish w/ vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hash browns & break yolks (do not scramble) Sprinkle with salt & pepper, then ½ cheese. Pour cream over layers in pan. Sprinkle onion, green pepper, meat & remaining cheese. Cover; refrigerate overnight. Bake 40 min @ 350º.
I have also made this one a few times & it's very good.
Breakfast Casserole
4 pieces bread
1 lb. bulk sausage (or breakfast meat of your choice)
6 eggs
2 C. milk
1 C. cheddar cheese
1 can mushrooms
Grease 13 X 9 X 2 pan. Break up 4 pieces of bread & lay on bottom of pan. Brown sausage & drain. Sprinkle over bread. Mix eggs with milk & pour over contents of pan. Add cheese & mushrooms. Put in refrigerator for 6-8 hours. Bake at 350º for 45 minutes. You can add green peppers, onion, or any omlet ingredients will work. Great when having overnight guests.
I made this one time too & everyone liked it.
Mexican Breakfast Casserole
FoodNetwork
Recipe Link: http://www.foodnetwork.com/recipes/emeril-lagasse/mexican-breakfast-casserole-recipe/index.html
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
My sister is going to make a Biscuits & Gravy casserole. I made it one time at the lake & it was a hit!
***Biscuits & Gravy Casserole***
Join us here for more every day fun, tips, recipes, weight loss support & motivation>>> Skinny Vibes
Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )
Directions
Preheat oven to 350 degree's.
Take a 9x13 pan and spray it with Pam or whatever you like to use.
Then take the Biscuits and it into 1" pieces and line bottom of pan.
Brown Sausage and scatter over biscuits.
Sprinkle with Cheddar Cheese.
Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.
Make Gravy mix per package directions and pour over.
Bake in the oven for about 30-45 minutes.
Recipe overload.... LOL
I'm taking a quick break from catching up on posts to jump in & say Good Morning!!! Happy Tuesday!! Not much going on here today. It's super windy & dreary. Local radio station says we have a chance of some flurries today. Originally our forecast said SNOW today but they took it out - so I think they do owe us at least a few flurries!!
We are planning a birthday brunch for my Mom on Sunday morning. Her birthday brunch is always one of my favorite meals of the whole year. YUM!
My SIL had her apt with her oncologist yesterday & she is in trouble. Her cancer is back & they do believe it is in her lymph nodes. It is not a curable cancer, but it can be put into remission. Surprisingly she has agreed to chemo & strong combination of methotrexate & other meds I can't remember the name of. Just hoping & praying for a positive outcome for her.
Have a wonderful day my Christmas friends!!
Great to see you, AMD!
Well your countdown and this thread and website certainly help us through January/February. Nov/Dec are my favorite months too! What a coincidence??
(99% of the people on here coincidentally I think would say the same!)
Well your countdown and this thread and website certainly help us through January/February. Nov/Dec are my favorite months too! What a coincidence??
You got it. Here is the sausage bread recipe:
Soooo ... this ***Biscuits & Gravy Casserole*** thing just made me tingle .....
Sausage Bread
1 loaf frozen bread dough. Thaw & let rise on floured surface
1 roll Hot & Spicy sausage fried & drained
1 ½ c. shredded hot pepper cheese
½ c. shredded mozzarella cheese
½ c. shredded cheddar cheese
Spread mixture onto bread evenly & drizzle w/ 1 beaten egg. Roll into log & bake at 350º 35-45 minutes until brown.
We have several different breakfast casserole recipes, but this is one of my favorites:
Elizabeth’s Breakfast Quiche
10 Oz. Frozen shredded hash browns
9-10 Eggs
Salt & Pepper
8 oz. (2 cup) Shredded cheddar
½ Pint Whipping Cream (Or Half/Half)-I use Fat Free 1/2 & 1/2
¼ C. Chopped Onion
¼ C. Green bell pepper
1 – 1 ½ lbs. sausage, ham, bacon or combination (I usually use ham)
Spray bottom & sides of 9 x 13 baking dish w/ vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hash browns & break yolks (do not scramble) Sprinkle with salt & pepper, then ½ cheese. Pour cream over layers in pan. Sprinkle onion, green pepper, meat & remaining cheese. Cover; refrigerate overnight. Bake 40 min @ 350º.
I have also made this one a few times & it's very good.
Breakfast Casserole
4 pieces bread
1 lb. bulk sausage (or breakfast meat of your choice)
6 eggs
2 C. milk
1 C. cheddar cheese
1 can mushrooms
Grease 13 X 9 X 2 pan. Break up 4 pieces of bread & lay on bottom of pan. Brown sausage & drain. Sprinkle over bread. Mix eggs with milk & pour over contents of pan. Add cheese & mushrooms. Put in refrigerator for 6-8 hours. Bake at 350º for 45 minutes. You can add green peppers, onion, or any omlet ingredients will work. Great when having overnight guests.
I made this one time too & everyone liked it.
Mexican Breakfast Casserole
FoodNetwork
Recipe Link: http://www.foodnetwork.com/recipes/emeril-lagasse/mexican-breakfast-casserole-recipe/index.html
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
My sister is going to make a Biscuits & Gravy casserole. I made it one time at the lake & it was a hit!
***Biscuits & Gravy Casserole***
Join us here for more every day fun, tips, recipes, weight loss support & motivation>>> Skinny Vibes
Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )
Directions
Preheat oven to 350 degree's.
Take a 9x13 pan and spray it with Pam or whatever you like to use.
Then take the Biscuits and it into 1" pieces and line bottom of pan.
Brown Sausage and scatter over biscuits.
Sprinkle with Cheddar Cheese.
Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.
Make Gravy mix per package directions and pour over.
Bake in the oven for about 30-45 minutes.
Recipe overload.... LOL
How's your knee by the way?Yup, yup, yup!!!
Good thing I'm not a Dr. I would be operating on the wrong body parts knee/calf. Well good thing you are feeling better. Eh it's not easy because of all the icy areas and snow of course. But my goal when it's like this is just to not fall not really trying to run fast or anything...so far haven't fallen...yet lol. A few close calls.
LOL!Glad you are home safe & sound. What's are the gremlins going to have for dinner tonight?
Sounds like you have a fun super bowl tradition!
You got it. Here is the sausage bread recipe:
Sausage Bread
1 loaf frozen bread dough. Thaw & let rise on floured surface
1 roll Hot & Spicy sausage fried & drained
1 ½ c. shredded hot pepper cheese
½ c. shredded mozzarella cheese
½ c. shredded cheddar cheese
Spread mixture onto bread evenly & drizzle w/ 1 beaten egg. Roll into log & bake at 350º 35-45 minutes until brown.
We have several different breakfast casserole recipes, but this is one of my favorites:
Elizabeth’s Breakfast Quiche
10 Oz. Frozen shredded hash browns
9-10 Eggs
Salt & Pepper
8 oz. (2 cup) Shredded cheddar
½ Pint Whipping Cream (Or Half/Half)-I use Fat Free 1/2 & 1/2
¼ C. Chopped Onion
¼ C. Green bell pepper
1 – 1 ½ lbs. sausage, ham, bacon or combination (I usually use ham)
Spray bottom & sides of 9 x 13 baking dish w/ vegetable spray. Line bottom of pan with hash browns. Crack eggs on top of hash browns & break yolks (do not scramble) Sprinkle with salt & pepper, then ½ cheese. Pour cream over layers in pan. Sprinkle onion, green pepper, meat & remaining cheese. Cover; refrigerate overnight. Bake 40 min @ 350º.
I have also made this one a few times & it's very good.
Breakfast Casserole
4 pieces bread
1 lb. bulk sausage (or breakfast meat of your choice)
6 eggs
2 C. milk
1 C. cheddar cheese
1 can mushrooms
Grease 13 X 9 X 2 pan. Break up 4 pieces of bread & lay on bottom of pan. Brown sausage & drain. Sprinkle over bread. Mix eggs with milk & pour over contents of pan. Add cheese & mushrooms. Put in refrigerator for 6-8 hours. Bake at 350º for 45 minutes. You can add green peppers, onion, or any omlet ingredients will work. Great when having overnight guests.
I made this one time too & everyone liked it.
Mexican Breakfast Casserole
FoodNetwork
Recipe Link: http://www.foodnetwork.com/recipes/emeril-lagasse/mexican-breakfast-casserole-recipe/index.html
6 poblano chile peppers, about 1 1/2 pounds
1 teaspoon unsalted butter
1 1/2 pounds Mexican chorizo, or other hot sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped red bell peppers
4 teaspoons minced garlic
4 teaspoons chili powder
5 corn tortillas, quartered
10 large eggs
3 cups half-and-half
1/2 teaspoon hot red pepper sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped green onions, green tops only
1/4 cup chopped fresh cilantro
1 1/2 cups grated pepper jack
1 1/2 cups grated medium cheddar
Sour Cream, garnish
Picante Sauce (store bought), garnish
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise, and remove the seeds and the stems.
Butter a 9 by 13-inch baking dish. Spread the chiles in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the onions and bell peppers, and cook, stirring, for 4 minutes. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
Spoon 1/3 of the sausage mixture over the chiles in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours, or overnight.
Preheat the oven to 350 degrees F.
Bake until bubbly and golden brown, and a knife inserted into the custard comes out clean, about 1 hour and 10 minutes to 1 hour and 15 minutes. Remove from the oven and let rest 10 minutes before serving. Serve with sour cream and picante sauce.
My sister is going to make a Biscuits & Gravy casserole. I made it one time at the lake & it was a hit!
***Biscuits & Gravy Casserole***
Join us here for more every day fun, tips, recipes, weight loss support & motivation>>> Skinny Vibes
Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )
Directions
Preheat oven to 350 degree's.
Take a 9x13 pan and spray it with Pam or whatever you like to use.
Then take the Biscuits and it into 1" pieces and line bottom of pan.
Brown Sausage and scatter over biscuits.
Sprinkle with Cheddar Cheese.
Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan.
Make Gravy mix per package directions and pour over.
Bake in the oven for about 30-45 minutes.
Recipe overload.... LOL
LOL!Glad you are home safe & sound. What's are the gremlins going to have for dinner tonight?
Sounds like you have a fun super bowl tradition!
