Bacon, Portabello and Spinach Breakfast Casserole

Our hens are laying a bunch of eggs. Everyday we're getting about a dozen or so and are giving away eggs to family, friends, and people we meet on the street.

I exaggerate, but only slightly.

But, seriously, we've got a lot of eggs, y'all.

I've been using them in a lot of recipes and asked my Twitter friends this weekend for ideas for more recipes. And they had some great ones. The idea came from Hannah Braboy to make breakfast casseroles. I usually make them when we have company, but decided to whip up a new twist on my traditional one.





This time, I made a Bacon, Portabello, and Spinach Breakfast Casserole.

And it was some kind of yummy. It's a must-make around here now.


Here's how I make it.





Start with eggs. Imagine that.






Aren't they pretty? Give them a quick whisk.






Grab some bacon and cook it until it's just the way you like it --- extra crispy or a little flimsy. Your choice.

Rough chop the bacon and throw it in with eggs.






Chop up about two cups of mushrooms and toss with the eggs.






Next goes in chopped spinach. I love spinach, so I used about 3 cups.






Pour in 1/2 cup of melted butter.






Throw in a cup of shredded cheddar cheese. I use sharp. Give it a quick mix.






Pour into a casserole dish that has been sprayed with non-stick cooking spray.

Bake for about 15 minutes on 350 degrees.






Remove from oven and let stand for about five minutes. Serve warm and enjoy.



Bacon, Portabello and Spinach Breakfast Casserole
Serves 8 | Prep Time: 10 minutes | Cooking Time: 30 minutes


Ingredients
9 eggs
6 pieces of bacon, cooked and chopped
2 cups portabello mushrooms, chopped
3 cups spinach, chopped
1/2 cup butter, melted
1 cup cheese, shredded


Step by Step
1. Spray casserole dish with non-stick cooking spray. Preheat oven to 350 degrees.

2. Whisk eggs and toss in bacon, mushrooms, spinach, butter and cheese. Mix well. Pour into casserole and bake for 30 minutes.

3. Remove from oven and allow to stand for five minutes. Serve warm.


This makes an excellent make-ahead meal you can enjoy as follows:

- Quick Mornings: Mix all ingredients and pour into casserole dish. Place in refrigerator overnight and pull out next morning for a hearty breakfast.

- Freezer Meals: Make casserole per instructions and allow to cool completely. Wrap dish tightly in foil and place in freezer. For cooking, remove from freezer and allow to thaw in refrigerator overnight. Then, remove foil and warm in microwave for approximately five minutes.


Enjoy!

Grilling Set Giveaway from I Can't Believe It's Not Butter

My family loves to grill, y'all. I'm sure you probably know that if you have been visiting along with me, especially this past summer and the On the Grill series.

That's why I'm so excited about this wonderful grilling set giveaway from I Can't Believe It's Not Butter.

It really includes all of the tools you need for a perfect afternoon of grilling. Whether it's for a tailgating party, celebration of early fall or just because, you'll have what you need to get started with this set.





One lucky reader will receive the gift set, which includes:
o Two coupons for a FREE I Can’t Believe It’s Not Butter! product
o I Can’t Believe It’s Not Butter! Summer Newsletter with great grilling recipes
o I Can’t Believe It’s Not Butter! Grill Basket perfect for grilling veggies, fish or chicken
o Set of Crate & Barrel Corn on the Cob Picks and Dishes
o Crate & Barrel Melamine Serving Bowl
o Crate & Barrel Grill Tongs and Turner
o BBQ Mitt





Here's how you enter.

Just leave a comment on this post by Friday, September 24th at midnight. I'll choose the winner using random.org and announce the winner sometime on Saturday, September 25th. There is not a limit on the number of entries.

One winner will be selected and must be located within the United States.

Good luck! 



(Disclosure: I was given a set as described above to review for this giveaway. The opinions of this product, as with all posts, are mine.)

Swedish Chocolate Balls

We are the host family to a lovely girl from Sweden who is attending the local university. She has such an outgoing and delightful personality and loves to share about her country and her culture. And of course, I love to learn about Swedish foods.

Just take a look at these Swedish Chocolate Balls.





They are so easy to make and delicious!





I really think it's impossible to eat just one.

Or even two.

They are addictive, y'all.





I'm telling you, you'll be amazed at how quickly they disappear. They are a new found favorite at my house. I think they'll show up again over the holidays.


How cute they'll be in mini cupcake papers ready for a holiday party. 


Swedish Chocolate Balls
Ingredients
1 1/2 cups confectioner’s sugar
1 pound butter, softened
1 cup cocoa powder
2 tablespoons really strong coffee
1 teaspoon vanilla extract
4 cups rolled oats
Decoration: the traditional decoration is coconut flake, but you may use sanding sugar, colored sprinkles, toasted almond slivers, powdered sugar, powdered cocoa, etc.
Step by Step
1. Cream butter, sugar, and cocoa until smooth. Add in coffee, vanilla and chocolate, mix well. Add in oats and mix well on high speed with mixer until completely combined, about 3-5 minutes.
2. Pinch a 1 1/2 inch piece of dough and roll between your two palms. Roll in desired decoration to coat.
3. Eat immediately or chill for approximately 2 hours in the refrigerator for a firmer delight.
I can’t really tell you what to do with any leftovers of this recipe. There haven’t been any yet.
Enjoy!
 

Easy and Delicious Boeuf Bourguignon

Boeuf Bourguignon can seem intimidating, but it's really easy y'all. And so tender and delicious it will be one of your favorite meals.

Especially in the cooler months.





It's the perfect comfort food.

I love Julia Child's legendary recipe in Mastering the Art of French Cooking. Honestly it's how I learned to make Boeuf Bourguignon and is the quintessential perfect recipe.

And she is the quintessential perfect cook in my book.

I grew up watching her with my Grandmother and loving every minute of it. I was mesmerized watching her. I still get that way when I hear her voice on television.

As I made Julia's recipe as a young bride, I changed it slightly and my husband still loved it.

Who knew?

I modified Julia Child's recipe and it was still edible!

That was most likely the moment I realized I didn't have to use a recipe to cook for my family.

Now, don't get me wrong. I'm still learning. I think I always will be and that's honestly one of the reasons I enjoy cooking so much.

I warn you there are a lot of photographs for this recipe. But please don't let that make you think it is in any way a difficult or complicated recipe to follow.

It does take some time, but is so worth it.

Now, let's get down to business.

Here's how I made it.
 
Start with your favorite beef roast, whatever you normally purchase. I sometimes use a chuck roast and sometimes a sirloin tip.

Either is delicious.

If the meat has a lot of fat in it, go ahead and trim most of the fat off. You don't want it in this recipe.

Preheat your oven to 450 degrees.

Trim the meat into about two inch cubes.






In a dutch oven over medium heat, drizzle approximately 2 tablespoons of olive oil.

Place the beef into the dutch oven and cook until all sides are browned.






Remove the meat from the dutch oven with a slotted spoon. Pour juices from pan into a small bowl for later use.






Put the meat in a large bowl.






Sprinkle flour, salt and black pepper over meat.






Stir until all meat is well-coated.

Return to dutch oven and place in a 450 degree oven for about five minutes, remove stir and return for another five minutes.

Then remove from the oven and turn the oven down to 325 degrees.






Pour burgundy or chianti and the juice you put in the small bowl earlier over the meat. The meat should be barely covered. If it is not, you can add beef broth, more burgundy or equal parts of both.






Chop mushrooms, onion, garlic, and throw in. Stir in tomato paste, fresh thyme and cover the dutch oven.

Return to oven for 2 hours.
 
This is when you can go do other stuff and the magic happens.






And you will want to just grab a fork and dig in when you take it out of the oven.

Yep, you sure will. And don't say I didn't warn you.






Serve over rice, noodles, potatoes alongside fresh vegetables. Garnish with fresh parsley or thyme.

 
Boeuf Bourguignon
Preheat oven to 450 degrees | Serves 6

Ingredients

2 tablespoons olive oil
3 pounds beef roast with most fat trimmed, cut in 2 inch cubes
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
3 cups red wine, such as burgundy or chianti
1 pound mushrooms, chopped
3 cloves garlic, chopped
1 medium onion, chopped
2 tablespoons tomato paste
1 teaspoon fresh thyme + sprigs for garnish


Step by Step

1. Drizzle olive oil into dutch oven over medium heat. Add meat and brown. Remove meat from dutch oven and place in large bowl. Pour juices from meat into small bowl.

2. Add flour, salt, and pepper to meat and coat. Return to dutch oven and place in 450 degree oven for five minutes. Remove and stir. Return for five more minutes. Remove and place on simmer on cooktop.

3. Pour red wine, reserved meat juices in dutch oven until meat is barely covered. Add mushrooms, garlic, onions, tomato paste, and thyme to the dutch oven. Stir until well-combined and allow to reach a simmer. Return to oven at 325 degrees and allow to cook for two hours.

4.  Remove from oven and serve with rice, noodles, potatoes, and vegetables.
Boeuf Bourguignon makes a wonderful make-ahead meal and is really better the next day when it is reheated.





I've been known quiet frequently to make a double batch of this delicious dish to share with family or just to make sure we have plenty for another meal.


As Julia used to say...
Bon Appetit!

Quiet Mornings and Banana Bread Muffins

There just aren't very many days when I have quiet mornings. I'm sure most of you can relate to that statement, especially if your children are still living at home.

For the longest time, I have craved quiet mornings where I could spend time getting things accomplished, checking things off of my never-ending to do lists.

I've made a few attempts. Getting up earlier than everyone else in my house only to have the floor in the kitchen creak as I passed through to my office, waking my son immediately.

One morning in particular, I crept out of bed two hours earlier than the normal time for me. Everyone else sleeping peacefully. I soundlessly stirred my cream in my coffee and avoided the noisy floorboard in the kitchen, I knew this would be my morning. It would be my golden hour. All mine.

And then I heard quiet footsteps behind me. Rubbing his sleepy eyes, Little Buddy asked, "Mama, are you alright?"

With a kiss on top of his head, I pulled out the banana bread muffins I'd made the night before and whispered, "I'm perfect now."





We sat quietly enjoying our muffins and watching the sun paint it's warm light over the farm. Few words were spoken as we watched the turkeys begin their trot up the runway and birds getting their early morning drink and meal from our bird feeders and baths.

God was providing our entertainment this morning. The kind that no television show can ever truly capture.

My to do list continues to grow longer and my mornings are usually busy and rushed, but now my perspective of a perfect quiet morning for me has shifted from plowing through those to do lists to sitting quietly with my son and enjoying God's wonder over delicious Banana Bread Muffins.

Banana Bread Muffins
Preheat oven to 350 degrees | Makes 12 Muffins

I fell in love with Christy of Southern Plate's Banana Bread this past year. While we were on an RV trip, I decided to make a loaf one morning only to discover I'd left my loaf pan at home. I found my muffin tin and decided it would work in a pinch. Oddly enough, my family loved it even more than making the bread into loaves. I've not made it in a loaf pan since.

Ingredients

3 bananas
2 cups sugar
1 stick butter
2 cups self-rising flour
2 eggs
1 teaspoon vanilla


Step by Step

1. Mix bananas and sugar with electric mixer until well-blended. Add butter and mix until creamy. Add flour, eggs, milk, and vanilla and mix until smooth.

2. Utilize cupcake papers, baking spray or butter and flour your muffin tin to prevent muffins from sticking. Fill each tin 1/2 to 3/4 full.

3. Bake at 350 degrees for approximately 30 minutes.

Serve plain or top with a quick glaze.


Glaze

1 cup confectioner's sugar
2-3 tablespoons orange juice

Stir sugar and orange juice together and while muffins are still fresh and hot, pour the glaze over the top of the muffins.


What makes your perfect morning?

Birthdays and the Best Coconut Cake

Birthdays are a big deal in my house. They always have been. From the time I was a little girl, I started planning my birthday before Christmas (my birthday is in January).

Now, I've somewhat transferred that to planning my son's birthday and my husband, bless his heart, falls somewhere in there, too.

And this year, I wasn't big on planning for my husband's day. I'm not sure why I wasn't. I just didn't do much at all. As a matter of fact, you could say I didn't do enough at all.

And you'd be right.

You could even say I was a pitiful wife for not doing more for him.

And you'd be right again.

So I decided to pull out all the stops and surprise him with a gorgeous birthday cake. He has three favorite cakes --- strawberry, caramel, and coconut.

I decided on coconut for this year. It just sounded like a good surprise cake.

Here's how I made it.


Butter Cake Recipe
Makes 3 - 9" layers | Preheat oven to 350 degrees | Grease & Flour Cake Pans

Ingredients

2 sticks butter, softened
2 cups sugar
4 eggs
3 cups flour, self-rising
1 cup buttermilk
1 1/2 tsp vanilla


Step by Step

1. Whip butter until it reaches a light and fluffy stage. Add sugar and beat approximately eight minutes. Add eggs one at a time, beating until well-blended after each.

2. Add flour and milk alternately, starting and ending with the flour. Add vanilla and beat on high until well-mixed. Divide evenly among pans.

3. Bake approximately 30 minutes, remove and allow to cool completely.


Coconut Frosting

Ingredients

2 sticks butter, softened
8 cups powdered sugar
1 cup milk
1 1/2 tsp vanilla
1 tbs coconut extract or coconut rum
14 ounce bag coconut flake, unsweetened

Step by Step

1. Whip butter until it reaches light and fluffy stage. Slowly add sugar, beating well after each addition. When all sugar has been incorporated, the butter and sugar will look like crumbles. With mixer set on low speed, add in milk. Then, beat on high speed for few minutes.

2. Add vanilla and coconut flavorings and beat on high speed until the frosting reaches a spreading consistency. If it is too dry, add milk a few drops at a time. If it is too wet, add powdered sugar a few sprinkles at a time until it reaches the correct consistency.

3. Frost cake and then sprinkle with coconut flake.


Now I have to tell you the best part.

My husband told me this was his all time favorite cake. It surpassed my Grandmother's Strawberry Cake, my Mother's Red Velvet, and even his Mother's Caramel {which is to die for}.

I'm hoping he didn't notice all of the other stuff I didn't do for his birthday.

And... I sure hope he remembers mine!

Labor Day Party Ideas

I love holidays. Especially those where my husband is off work, we take the day off from school, and we are able to kick back, relax and enjoy time together. Our days are rushed throughout the week and weekends have even become hectic. So, luxurious holiday weekends are a definite treat.

Labor Day is an all time favorite of mine. It's close to my husband's birthday, my Mother's birthday, our anniversary, and I know that cooler weather is just a few weeks away.

 And I do love cooler weather!

I compiled a list of favorite recipes from my friends kitchens and my own to share with you all. If you are like me and still refining your menu for the big weekend, this list will most definitely come in handy.

Photo courtesy of Amy, She Wears Many Hats

Amy's Blackeye Pea Salad/ Dip is the perfect labor-less quick-fix to get your weekend started just right.  Tasty, simple, and definitely a dish your guests will gather around and enjoy.

Photo credit: Other Such Happenings

Marsha's BBQ Babyback Ribs are a definite hit and the perfect star of the show for Labor Day. Tender, juicy and gone in no time flat.


You may want to include another option for your main course if you have picky little eaters. If so, these Cheddar Bacon Wrapped Hamburgers from Dine and Dish are a perfect choice. 


Liz's Deli Style Pasta Salad pairs well with Marsha's ribs and is great for warmer weather.  Honestly, I love pasta salad even more the next day. If there is any left over for the next day, that is.


A medley of grilled summer vegetables of summer squash, zucchini, and eggplant and a plate of sliced tomatoes rounds out the main course.

 

It just wouldn't be a get together if we didn't have sweet tea to drink. I'm not sure we'd know what to do.  And I know everyone will love Cheryl's Strawberry Lemonade, too.

To finish up the meal, a simple Peach Tart with vanilla ice cream will definitely hit the spot and leave a lasting reminder of summer's goodness. Light and crispy and full of flavor.


And for the kiddos who aren't interested in peach tarts, I know their eyes will glaze over when they see Wendy's Ice Cream Pop-Tart Treats. Well, mine sure did when I first saw them.


And now for the essential part to guarantee the success of any gathering - You feeling relaxed and enjoying the festivities - no matter what you serve!


What's your plan for the holiday?

Mushroom Macaroni and Cheese

My family loves hearty, homemade meals and I certainly love preparing these meals for them. I have to admit, some of my favorites are those that were my favorites growing up, especially those that I can make ahead and that freeze well, too.
 
And guess what? My Mushroom Macaroni and Cheese fits the bill for all of the above!





Here's how I make it.

Mushroom Macaroni and Cheese

Ingredients:
8 ounces portabello mushrooms, sliced
4 spring onions, chopped
1 16 ounce package elbow pasta, cooked and drained
1 pint heavy cream
1 stick butter
1 cup flour
1 small jar pimentos, drained
12 ounces cheddar cheese, shredded


Step by Step:

1. Saute mushrooms and onions in skillet with just a drizzle of olive oil.

2. In medium sauce pan over low heat, warm heavy cream, stirring often. Do not allow to come to a boil.

3. In large sauce pan over medium heat, melt butter and add flour. Whisk constantly and allow to gently brown. Pour heated cream into butter flour mixture and continue to whisk until well-blended. Add shredded cheese and whisk until combined.

4. In large bowl, mix together cooked mushrooms and onions, cheese sauce, cooked pasta, and pimentos. Pour into a 13x9 casserole dish and bake in 350 degree oven for 15 - 20 minutes until bubbly.

Options: 
Add Topping - add a bread crumb or Ritz Cracker topping with dots of butter for extra crunch.

Add Meat - we also love to add in meats such as roasted chicken, crab, and lobster for over the top Macaroni and Cheese.

It's so easy, it will quickly become one of your go to recipes.

Enjoy!

Easy Banana Dessert Recipe :: Caramelized Bananas with Coconut Rum Cream

I love simple, easy to make desserts using items I keep on hand in my kitchen. My recipe for Caramelized Bananas with Coconut Rum Cream is just one of those desserts. Ready in a flash and getting plenty of compliments from your guests.

Compliments like, "Oh yuuuum." and "this is delicious" and my all time favorite, "Would you mind if I licked my plate?"

When you get compliments like that, you know you've knocked it out of the ballpark!





Here's how I make it.

Caramelized Bananas with Coconut Rum Cream
 Serves 4   | Time to Make: 10 minutes, including prep


Ingredients

2 cups heavy whipping cream
1/2 cup sugar
1 tablespoon coconut rum
2 bananas
2 tablespoons butter
1/4 cup brown sugar


Step by Step

1. Whip whipping cream and sugar on medium to high speed with mixer. Pour in coconut rum and whip until the cream holds a stiff peak on the whisk.

2. Melt butter in an iron skillet. While it is melting, peel bananas and cut in half and then split in half lengthwise. Add banana to the melted butter in skillet. Sprinkle with brown sugar. Allow sugar to melt and caramelize with bananas.

3. Serve 2 pieces of banana per person with a generous dollop of flavored cream.

Be ready for requests for this dessert. You'll get them often!

Enjoy!

Stuffed Green Peppers

My family is really enjoying meals I make ahead and freeze since our evening schedules have gotten so busy. My Stuffed Green Peppers provide a welcome, hearty meal when we are dragging back in the door from football practice or scouting.





Here's how I make them.

Stuffed Green Peppers

Ingredients

8 Green Peppers
2 pounds ground turkey or ground beef, your preference
2 cups wild rice, cooked per package directions
1 14.5 ounce can diced tomatoes
2 tablespoons tomato paste
2 tablespoons olive oil
1 onion, diced
1 red or yellow pepper, diced
1 egg
1 cup Parmesan cheese
1 clove garlic, minced

Step by Step

1. Remove tops and then the seeds of the pepper. Place on a large baking pan.

2. Saute onion and pepper in lightly oiled skillet until tender. Set aside. Brown meat and drain. Add onion, pepper, cooked rice, diced tomatoes, tomato paste, egg, and garlic to meat; mixing well.

3. Spoon meat mixture into green pepper and place in a 350 degree oven for 40 minutes, remove from oven and sprinkle with grated Parmesan and mozzarella cheese. Return to the oven for 5 minutes until the cheese has melted. For those you plan to freeze, do not add the cheese at this point.

4. Remove from oven and allow to sit for five minutes prior to serving. Allow to cool completely before wrapping in parchment paper and then foil for freezing.

To prepare from frozen, remove from the freezer and allow to thaw in the refrigerator. Cook at 350 degrees for 30 minutes, remove from the oven and top with cheeses. Return to the oven for 5 minutes until the cheese has melted. Allow to sit for five minutes prior to serving.


This goes perfectly with a fresh salad for a delicious, filling meal your family will love.

Enjoy!

Chocolate Chip Cookie Brownies with Dark Chocolate Ganache

Chocolate Chip Cookie Brownies have now become one of my go to quick fix desserts. But this week, I took them to another level entirely - Dark Chocolate Ganache.

Oh yes I did.

And they are even better than I imagined.





It was actually Little Buddy's idea to make the ganache dark chocolate. I had plenty of milk chocolate on hand and was ready to get the ganache started when he specifically asked if I'd make it dark chocolate. Surprisingly, he's preferred dark chocolate since he was four years old. He has a sophisticated palate when it comes to some things. Other things - not so much.

I looked for dark chocolate and sadly had to tell him we didn't have any to use in the ganache. "Wait just a second, Mama. I think I may have something."

He quickly returned to the kitchen with this.




His Dove dark chocolate bunny from Easter. Our family knows how much he loves dark chocolate and he lucked up with five of these this past Easter. I had no idea he'd stashed one. But, he was happy enough to contribute this guy to the brownies.




He stood close as we gave it a quick chop.




He hovered even closer to the bowl as we waited for the cream to warm.




I couldn't tell what he was thinking when we had to wait the five minutes for the warm milk and chocolate to sit.




And then we began to use the whisk and stir the milk and chocolate together.




He sighed a big sigh of relief when the ganache finally came together. And was even happier when he saw it on top of his favorite brownies.




I have to admit, I'm glad he had stashed that bunny!


Chocolate Chip Brownies with Dark Chocolate Ganache

I've previously posted the recipe for Chocolate Chip Cookie Brownies. Bake as listed and then allow to cool.

Dark Chocolate Ganache 

Ingredients

8 ounces dark chocolate

3/4 cup whipping cream

2 tablespoons butter


Step by Step

1. Chop dark chocolate into thin pieces and set aside in medium bowl.

2. Heat whipping cream over medium heat and pour over chocolate pieces. Allow to sit for five minutes and then stir with a whisk until combined.

3. Pour over brownie pieces for a thin coating, or allow to stand for five more minutes and spoon thicker ganache over top of brownies.


Enjoy!