Recipe Share!

I've done really well lately about eating at home, rather than taking the restaurant route. We've had lots of short visits with guests from Christmas up to this point, so I've pulled out quite a few old favorites. I thought I would share a few oldies, as well as a link to a blog I am in loooooove with so you can snag one of my new favorites.

This recipe is from a friend of mine named Susan. I had this the first time I met her at her house for a girly brunch. I just had to have this recipe. It's not overly egg-y, which totally makes it a winner in my book. I also included my "modifications" in italics. I can't help myself. I MUST alter something.

Brunch Casserole

1 1/2 lbs. meat (sausage, bacon, ham) I usually use one package of already cooked bacon, and about 1/2 lb. of sliced ham from the deli, I cut both into bite sized pieces.
1-8 oz. can of crescent rolls
2 c. shredded mozzarella cheese
4 beaten eggs
3/4 c. milk
1/4 tsp. salt
1/8 tsp. pepper

If you are using sausage, crumble and cook until brown, and drain well. 
Line the bottom of a buttered 9x13 dish (I use stoneware and/or my Pampered Chef stone bakers and I don't butter it. I think it makes it burn more easily.)with crescents, pressing to seal perforations. Sprinkle with meat and cheese. 
Combine remaining ingredients & beat well. Pour over meat and cheese and bake at 425 degrees for 15 minutes, or until set. (I always have to go longer...just check it at 15 minutes until you figure out how your oven does. ) Cut into squares and serve immediately.


Here's a recipe that Mom and I sort of claim as our own, although we "borrowed" it from a restaurant in my home town. It really is the best!

The Best Dinner Bread You Will EVER Put in Your Mouth

1 Stick of butter (salted or unsalted...pick your poison)
Cavender's Greek Seasoning Find it in your local grocery store. If you don't know what this is, click here to see it on Amazon. 
1 Loaf of Fresh Bakery Bread Get them to slice it for you there, if it isn't already. We usually buy crusty french bread or something. Lately I'm in love with Publix Five Grain Italian Bread for this recipe. On second thought, you might want to buy two loaves. It's really that good.

First, melt the butter I do this in the microwave.
Shake the Cavender's seasoning into the bowl of melted butter until it looks at the very least, like dirty butter. Can you even stand how precise I am? Work with me here...it's worth it. 
Using a pastry brush, splash a little bit of the mixture between each slice. Then, put the loaf "back together" and drizzle/paint the remaining butter over the top. Don't worry, it will make its way all the way down. We're not going for perfection here. Bake this at 400 (or 425 if you are really impatient, like me) until it is brown and crispy on the edges, and still soft in the middle. *It is always a necessary duty of the cook to do quality control at this point and sample at least one piece. Sometimes, if I'm really skeptical, I will try an end piece AND one out of the middle of the loaf. For consistency's sake, of course.
Serve this with any meat and potatoes type of meal. It also has become a requirement with Mom's spaghetti. I also have used leftovers (assuming I made a double batch) for hot sandwiches for lunch the next day. Just toast a few slices, or make them like you would a grilled ham and cheese.

Sorry, there's no pics of these. The bread will probably never make it to picture day. And usually when I am making brunch casserole, it's for a crowd and they are hungry. Which means they don't really care about a blog picture. Oh well. 

For one final scrumptious thought, I want to direct you over to a blog that I have fallen in love with. I tell everyone about it. Seriously. I have used a few of her breakfast recipes in the past few months. Recently, I tried  the 40 Clove Garlic Chicken. Yes, you really do use 40 cloves. Or if you are me, you use 43 because you don't stop to count and your husband comes in and tells you to stop peeling because you already have enough and ....you know. Anyway, you have to try this. Its nothing like what you might expect. But its divine. We tried it with the large package of drumsticks simply because I thought it might be fun for the kids. I'm a white meat kind of girl myself but either way it is heavenly. Be sure to use the extra broth in the pot to pour over some rice alongside. Delicious!
I'll shut up now and give you the link. Enjoy! 

Crockpot 365 She recently wrote a cookbook too, which I am thinking will soon make its way to my shelf. I love it!

I hope you will try these recipes. Let me know what you think!
-Ashley