Friday, April 17, 2009

Easter, 2009

It was a beautiful day here west of Atlanta. We churched, went out for lunch, and then I cooked a family Easter dinner. My menu included Pork Loin Roast, Asparagus with Hollandaise Sauce, Wild Rice , Crescent Rolls, and homemade Peach Cobbler.

I made it easy on myself and didn’t really follow a recipe for the roast. I lightly coated it with olive oil and then used McCormick Crusting Blends. It contains spices and panco bread crumbs.

The wild rice was the same rice I had served at a dinner party….ended up with too much, so I froze it for later.

I trimmed the asparagus and steamed it. The Hollandaise was one of those Knorr mixes with a little lemon juice added to it at the end.

The crescent rolls were from Pillsbury.

Since we didn’t do Easter baskets this year…none of us need the calories and my kids are 23 and 16…I bought Lindt chocolate bunnies to put at each place setting.

The Peach Cobbler was spectacular. Here’s the recipe:

If you are using an 8 x 8 pan melt 1 stick of butter in the pan while the oven preheats to 350-degrees. Mix together 1 cup sugar with 1 cup Bisquick. Add 1 cup milk. I stir it together long enough to remove the large lumps.

Pour the sugar/flour/milk mixture into the pan on top of the butter. Open a can of pie filling such as apple, peach, etc. I used peach pie filling. Spoon the contents of the can over the flour mixture. Swirl the pie filling mixture through the sugar/flour/milk mixture.

Bake approximately 30 minutes at 350-degrees or until the crust is brown. After removing the cobbler from the oven sprinkle it with granulated sugar.

For our Easter dinner or when I want to serve more folks I use my glass 9 x 13 casserole dish. I double the amounts given above including the pie filling and the cobbler turns out great.

Tuesday, April 7, 2009

Loving Well Group Meeting

I recently completed a retreat weekend where the women of my church used the Loving Well curriculum by Beth Moore. It was a great study and a great weekend.

Our small group is continuing to meet to discuss the 30-day journal that is a part of the study. My house was the first meeting spot.

I served lemon glazed pound cake and decorated sugar cookies. Yum! That kind of stuff would make anyone love well. :)

Thursday, April 2, 2009

When Things Work Out to Your Good

It’s a rainy afternoon/evening here in Georgia. Dear Daughter’s golf match has been cancelled, and my Bible study meeting has been cancelled because so many of us are out of town or otherwise engaged. That’s actually a good thing because I WAS feeling a bit domestic and wanted to cook for my family.

Rainy nights and breakfast foods for dinner just seem to go hand-in-hand, and I had found a new breakfast casserole recipe I’ve been wanting to try.

Tonight’s menu includes Breakfast Casserole, Cheese Grits (minus the sausage since the Breakfast Casserole has sausage), cut up fruit, and biscuits with jelly along with orange juice and coffee.

Here’s the Breakfast Casserole recipe. I found it in a magazine at the hair salon….I forget which one. It was actually titled EASTER BREAKFAST CASSEROLE:

1 package sausage links (12 links)
6 English muffins, cut up into 1-inch cubes
¼ cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup chopped onion
½ cup chopped red pepper
12 eggs
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup bacon bits

Cook sausage and drain on paper towels. Set aside. Place English muffin cubes in 13 x 9-inch casserole dish and drizzle with the melted butter. Layer sausage, cheeses, onion, and red pepper over English muffin cubes. In a bowl mix the eggs, milk, salt, and pepper. Pour over cheese mixture in casserole dish. Sprinkle with bacon bits. Cover the dish with saran wrap and place in the refrigerator overnight. Remove casserole 30 minutes prior to cooking. Remove saran wrap and bake at 350 degrees for 40-45 minutes.

This recipe serves 12

Instead of using the sausage links I used 1 roll of sausage. I also prepared the dish during the day around lunchtime and placed it in the fridge for four hours prior to cooking.
The recipe for the Cheese Grits I served along with the casserole can be found

Sausage Cheese Grits

This recipe is a real winner. My husband actually makes it better than I do. He prepares it for the monthly breakfasts we have in our Sunday School department. I prepare it for dinner…..there are never any leftovers that last until the next day.

1 pound ground pork sausage
3 cups chicken broth
1 cup uncooked quick-cooking grits
1 stick butter/margarine
1 ½ cups (6 ounces) shredded, sharp cheddar cheese
¼ cup milk
1 clove garlic, pressed (I use 1 teaspoon minced garlic)
3 large eggs, lightly beaten

Cook sausage in skillet over medium heat…stir until it crumbles and is no longer pink. Drain. Bring broth to a boil in a 3-quart pan. Stir in grits, cook according to package directions. Remove from heat, add butter and cheddar cheese. Stir in sausage, milk and garlic. Stir in a small amount of grits into the egg mixture then pour the egg mixture into the grits. Pour grits into a lightly greased 11 x 7-inch baking dish. Bake at 350 degrees for 30-40 minutes. Cool 5 minutes.

This recipe serves 8-12 people
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