Sausage, Egg, & Cheese Breakfast Casserole

Sausage, egg and cheese casserole
(from my sweet cyber-pal & fellow homeschooler, Kelly)

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12 eggs
12 slices bread
2 3/4 c. milk
12-16 ozs. cheddar cheese
1 lb. bulk pork breakfast sausage (I use Bob Evans sage)
salt and pepper
1/2 tsp. ground mustard
1 tsp. sage

Brown sausage and set aside. Oh, sometimes I put chopped onion in with it.

Cube bread and put into a bowl.

In another bowl mix eggs, milk, salt, pepper, mustard and sage. Add 3/4 of the cheese. Pour over eggs. Mix in sausage.

Pour into a greased 9x13 baking dish. Sprinkle with remaining cheese.

Cover and refrigerate over night.

Remove from refrigerater 30 min. before baking so pan isn't so cold (I use a stone, so I always make sure not to forget this step).

Bake at 350*, uncovered, for 30-45 minutes until eggs are set.

YIELD: 12 servings

Farm-style Oatmeal Cookies

These are, bar none, my favorite cookies, and the dough, bar none, is my favorite cookie dough to eat raw! Try it and you'll see why.

Ingredients:
2 cups packed brown sugar (living where we do, I can't get brown sugar, so I substitute with 2 cups regular sugar and 2-3 Tbsp of molasses)
1 cup lard or shortening
1/2 cup buttermilk
1 tsp vanilla
4 cups quick-cooking oats
1 & 3/4 cups all-purpose* or whole wheat flour
1 tsp baking soda
3/4 tsp salt


* If using self-rising flour, omit baking soda & salt.

• Heat oven to 375 F (approx. 190 C).
  
• Mix brown sugar, lard/shortening, buttermilk, and vanilla.
  
• Stir in remaining ingredients.
  
• Shape dough into 1-inch balls.
  
• Place about 3 inches apart on an ungreased cookie sheet (I line mine with parchment paper).
  
• Flatten with the bottom of a glass that has been dipped in water.
• Bake until golden brown, 8-10 minutes.
  
• Immediately remove from cookie sheet and let cool on a rack.
  

MAKES ABOUT 7 DOZEN cookies, which will all be promptly eaten. :)

Thanks to Betty Crocker for the recipe- these are totally yummy!