Wednesday, November 07, 2007

Sausage, Egg, & Cheese Breakfast Casserole

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

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

Friday, November 02, 2007

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.

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!