Sunday, December 19, 2010

Egg Casserole

Our Christmas Egg Casserole.
 It is a tradition at my parents house to have this egg casserole on Christmas morning.  My mom prepares it the night before so all she has to do is throw it in the oven when everyone wakes up.  By 7am, we've emptied out our stockings and cleared out the mountain of presents under the tree and are ready for breakfast.

However, if you take too long opening presents, get too involved with your new toy or gadget, or find yourself on a long phone conversation, you'll miss out since it goes fast at our house.   Occasionally, I've had the misfortune of walking into the kitchen to grab a slice to find it's all gone. :(

Yesterday I made a half batch for the hubby and myself, which made plenty for leftovers the next day. This casserole is traditionally made with spicy sausage, however you can use mild sausage instead like I did yesterday.   One word of caution, I wouldn't advise using the maple flavored sausage. We did that one year since the store was sold out of the mild and spicy.  It made for an interesting tasting casserole.

I hope you will enjoy this easy to prepare breakfast casserole as much as our family does. Merry Christmas!

Brown the sausage, then drain.

Pour the milky egg mixture over the bread and sausage.

Top with cheddar cheese, cover, and refrigerate until you're ready to bake it.

Tuesday, December 7, 2010

Cooking Tip Accepted!

My absolutely favorite cooking magazine is Cuisine at Home.  Every recipe I've made from their magazine is fantastic. For those of you who know about my famous (within our circle of friends, that is) pulled pork, well, it came from this magazine.  I think my mother has gotten quite known for making this pulled pork as well.  

Anyway, one part of the magazine that I always look forward to reading is the cooking tips page.  Most of the tips are super clever.  So, one hot August day, I thought I would submit one of my tips.  It turns out they like it and it will be published in a future issue of the magazine!  Right now, I can't disclose what the tip is, so you'll have to wait until it's published in the magazine. :)

Saturday, December 4, 2010

Frosted Banana Cake

This is a fantastic banana cake that I had at a playdate about a month ago at Julia's house.  Being a family recipe, you know it's special.  Julia is quite the chef and everything she makes is delicious and this was cake was no different.  

I'm not exactly sure what classifies banana cake as a cake and say banana bread as a bread, but there is definitely a difference.  This cake is lighter in texture than a typical dense banana bread, so maybe that's the point of differentiation. 

The recipe says to use 2-3 bananas.  I used 3 bananas when I made mine and I think it came out wonderfully.  I suppose you can just use whatever amount you have on hand.  Also, Julia's recipe notes that you may substitute sour milk (1/4 cup reg. milk + 1 tsp vinegar) for the buttermilk in the recipe, but it's not exactly the same as using good ole buttermilk.

Spread the batter in the pan.

Baked and ready for frosting!

All frosted, dig in!

Click to ENLARGE.
To print, left click> file> print. To save file to your computer, right click on image, then "save image as".
Click to ENLARGE.
To print, left click> file> print. To save file to your computer, right click on image, then "save image as".