Tuesday, December 29, 2009

Christmas Morning 2009

Every Christmas morning we have this breakfast casserole. I make it the night before and refrige it until the morning. I cook it while we are unwrapping our Christmas presents. Timing of cooking and unwrapping presents seems to always works out perfectly. After breakfast we finish with stocking gifts! This keeps me out of the kitchen and with family to enjoy every minute of Christmas morning!

This is great for any occassion when you have guests. It is one of the best breakfast casseroles I have tasted!

Sausage/Egg Casserole
6 slices of bread, trimmed
1 lb. sausage
8 oz. shredded cheddar
6 eggs
1 1/2 cups milk
Diced onion and green pepper
Salt and pepper
1 tsp, mustard ( I do not use)

Line 9 x 13 greased casserole with bread slices. Brown sausage and veggies. Spread in layer
over bread. Top with cheese.

Beat eggs, milk, mustard, salt, and pepper together. Pour into casserole. Cover with foil and refrigerate.

Bake at 350 degrees for 25 minutes or until set. When ready to eat uncover for 5 more minutes and sprinkle with a little cheese.

From SSS

Friday, December 25, 2009

Wednesday, December 23, 2009

Gingerbread House Making

Gingerbread Houses 2009... Our Christmas tradition and memories continue...

The older the more creative they get!

I have used this recipe since 1993. It was from the McCall's magazine which is not in print anymore. Hope you can start your own tradition with your children or grandchildren. As you can see even my college girls love to make the houses. Every year they get more elaborate! I think it is even more fun today. Our home was filled with laughter and chattering of friends getting caught up after another year in college. What a wonderful afternoon and a memories we will take with us!

7 to 8 cups unsifted all-purpose flour
2 Tbsp + 2 tsp ground ginger
1 Tbsp + 2 tsp ground cinnamon
2 tsp each ground cloves and nutmeg
1 1/2 tsp each baking soda and salt
2 1/2 cups sugar
1 1/2 unsalted butter, softed
1 1/2 cups molasses
1/2 cup water
1 tsp ground cardamom ( I have never used this)
1. In a large bowl mix 4 cups flour, the spices, baking soda and salt. In a large bowl of electric mixer, beat sugar and butter until light. Beat in molasses and the water. Gradually beat in flour mixture. Beat in remaining flour, 1 cup at a time, until soft dough forms. Shape into several 1/2 in thick disks. Wrap in plastic wrap; chill at least 3 hours or overnight.

Pre heat oven to 350. Roll out dough to 1/4 inch. Using patterns and knife, cut out shape. Bake 15 minutes or until firm to touch. Remove gingerbread to large cooling rack. make sure pieces lie flat. Makes 4 to 6 houses.


1. Roll dough on parchment paper and cut out the house piece on it. Cut the paper and place on the cookie sheet.

2. I use the Wilton MeringuePowder for the royal icing. Quick and dries very hard. Put it in ziplock bags and snip a hole in corner. Each person has their own for decorating the house.

3. Use a heavy duty mixer. My Kitchen Aid mixer even struggles making this dough.
4. Cut out a window in side. crush butterscotch and fill window hole to make a stain glass window.