November 28, 2011

I hope everyone had a wonderful and blessed Thanksgiving!  I remembered to take time and count my blessings!  I even included by blog as a blessing!  We spent the day with my husbands brothers and sisters.  All 5 of them were together!  9 of 11 nieces and nephews were present.  5 of 7 great nieces and nephews were present!   27 all total were present.  That was and is such a tremendous blessing! 

Friday I spent the day with our daughter and grandson and went to Colorado Springs shopping!  Another blessing.  I have the most adorable grandson on the planet! 

 

here he is enjoying the scenery at Gunther Tooties!  He sees a camera or a cell phone aimed at him and starts posing and grinning!

Last week I made cookies for our churchs Thanksgiving cooking ministry.  Tuesday night we all got together and boxed them up.    The ladies outdid themselves!!! 

Now this weekend was my cooking weekend for our brunch at church.  I tried a new recipe that I found!  Breakfast Bierocks!  They were a hit!  fairly easy to make!  and I made 3 casseroles.    Also made up some breakfast burritos along with homemade tortillas!  For the bierocks i made the bread.  I love to make bread. 

Weekend Brunch Casserole

1 lb sausage roll, browned

2 cups shredded mozzarella cheese

1 can refrigerated crescent dinner rolls (8 oz)

4 large eggs, beaten

3/4 cup milk

1/4 tsp salt

1/8 tsp black pepper

Preheat oven to 425 F.  Crumble and cook sausage in skillet over medium heat until browned.  Drain sausage.  Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  Combine remaining ingredients in medium bowl until blended, pour over sausage.  Bake 15 minutes or until set.  Let stand 5 minutes before cutting into squares; serve hot.  Refrigerated leftovers. 

Make Ahead Breakfast Casserole

1 lb sausage roll, browned

2 1/2 cups seasoned croutons

4 large eggs

2 1/4 cps milk

1 can condensed cream of mushroom soup (10.5 oz)

1 pkg frozen chopped spinach, thawed and squeezed dry (10 oz)

1 can mushrooms, drained and chopped (4 oz)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 tsp dry mustard

Picante sauce  or salsa  (optional)

Spread croutons on bottom of greased 13 x 9 baking dish.  Crumble and cook sausage in medium skillet over medium heat until browned.  Drain sausage, spread over croutons.  Whisk eggs and milk in bowl until blended.  Stir in soup, spinach, mushrooms, cheeses and mustard.  Pour egg mixture over sausage and croutons.  Refrigerate overnight.  Preheat oven to 325 F.  Bake egg mixture 50-55 minutes or until set and lightly browned on top.  Garnish with herb springs and carrot, if desired.  Serve hot with picante sauce, if desired.  Refrigerate leftovers. 

Breakfast Pizza

1 lb sausage, browned

1 pkg refrigerated pizza crust dough (13.8 oz)

8 oz pre-sliced mushrooms

1 cup diced tomato

2 cups shredded pizza blend cheese (I use mozzarella)

4 large eggs

Preheat oven to 400F.  Unroll dough and press into a greased 9 x 13 inch baking dish, covering bottom of pan and 2 inches up sides of dish.  Crumble and cook sausage and mushrooms and tomatoes over crust.  Top with shredded cheese.  In small bowl, whisk eggs until well combined.  Pour over pizza.  Bake 13 to 15 minutes or until eggs are set and crust is brown.

Breakfast Bierocks

Bread dough

8 eggs

1 lb sausage

1/4 small onion

shredded cheese

1/2 melted butter

Cook sausage with onion, and add to scrambled eggs.  Put in center of 4 inch bread dough squares.  Top with shredded cheese.  Pull corners together, pinching edges, then turn over and bake on cookie sheet.  Bake about 20 minutes at 350 F   Remove and brush with melted butter and serve.