I typically don’t make a lot of breakfast casseroles. I don’t really know why. Maybe it’s because I had a small family, I’m not a morning person (I should hashtag that!) and for years, although I have a few breakfast casseroles on my site, I love this Potato Cheese Strata. It’s kind of like my “signature” dish when I have overnight company, but it’s huge and more complicated. But now I have a “new” breakfast casserole, Overnight Breakfast Sausage Casserole. I’m kinda psyched about it.
I can hardly wait for the summer tomatoes to make big, gorgeous salads. And this one qualifies. It’s a straight up play on the classic BLT…behold the Bacon Lettuce Tomato Salad.
This is a great little bread pudding recipe that I’ve been making for years and years! At least a dozen or so! I feel sad that I have neglected to post it before, thereby depriving you all of this recipe! 🙂 Seriously, it’s good – very, very good! I almost want to say yummy, but I won’t! 🙂
If you want to feel like you’ve died and gone to heaven, make this bread pudding. Seriously. Well, maybe you’ll want to skip the “died” part and just have heaven on earth. This is a want to lick your plate clean dessert!
Bread Pudding, we always called this, although on the rare occasions I’ve seen this recipe, it’s been called Bread & Butter pudding, probably to distinguish this from the New Orleans’ style of bread pudding which has become so popular. Bread & Butter pudding is layers of lightly toasted bread, spread with butter, sprinkled with cinnamon sugar and baked in a custard. So simple, so good, so humble. So Irish…at least in our small little town we grew up in.
Breadcrumbs can be complimented – didja know that? I didn’t until I started writing this post and realized just how much there is to know and how much I’ve picked up over the years as I’ve made breadcrumbs here and there.
I bought a box of croutons and after tasting them, never repeated that action – but I have since been subjected to store-bought croutons over and over at the homes of family and friends. Sorry guys, it had to be said! I have to admit, it’s nice to have that little crunch in the salad but it can be so much better!
For 50 plus years our family has made this probably not very authentic, but absolutely delicious Parmesan Toast.
The slightly sweet, slightly tart apple brings out the best in pork, and a child, we often had applesauce with our pork chops. Sometimes we had stuffing with our pork chops (raise your hand if your Mom jumped on the Stove Top Stuffing when it was introduced in 1972.) It’s safe to say, though, we never had a gorgeous dinner like Apple Glazed Stuffed Pork Chops.
How about Brunch this week, for the weekend or for dinner? This is so simple, so easy (much easier than making regular old French toast in a skillet or a griddle!) and an elegant treat. Your family will think you’ve really went overboard when all you’ve done is throw some pantry ingredients and day old bread in a skillet. Shhhh…I won’t tell if you don’t!
Fall, Winter, Spring – it doesn’t matter, this beautiful French Onion Soup is perfect when ever there is a chill in the air. Deeply satisfying, I forget, until I eat it, how much fun it is to take the first bite.