2011

Here is my thoughts on the new year.....
I do believe that the change into the new year gives us an invisible marker to start fresh!~

I think that things happen for a purpose so we can learn from them.
This year my personal goal is to continue to be grateful for what I  have but make it all BETTER.
Learn to be a better mom, better wife, better cook, and better friend. I will not allow my short comings to
let me down... I will strive for my best and not perfection....I will be happy with who I am.

I will always try my best and take my time to breathe...enjoy....and laugh! My BIG new years resolution....is not to stress as much...
AND I continue to be honest with my feelings...if I am mad.. you will know... sad.. you will know...happy... you will know.

My thoughts are that being who you are...is the only way to move forward to the best you.  I appreciate all the differences in my friends that make them unique, fun and different.

I am very thankful for all my family and my husband and the best gift that keeps giving (and taking LOL) everyday...my son!

EASY Breakfast pizza casserole

2 Pilsbury cresent dough... rolled out in a casserole dish... curved about 1 inch on the edges
6 eggs
2 tablespoons milk
1 cup cheese or more to taste
6 pieces cooked bacon or one package sausage....cooked!
salt and pepper to taste

optional is adding onions, mushrooms, or whatever you like on pizza!

Preheat oven to 350

use Pilbury to cover bottom of casserole dish leaving a lip on the side...
beat the eggs and milk with the salt and pepper and add to dish. Put in the cooked bacon or sausage....even veggie sausage is fabulous. Sprinkle with the cheese.....I add a LOT!
 cook for about 25 minutes until it is baked through... test with a fork.
Feed four to six... great with a side of fruit and some toast!

Make ahead French Toast Casserole....five stars for Christmas mornin!

 Instead of the raspberry syrup below....I used strawberry and added fresh strawberries to the top but you can pick what you like best of course! I did not use alcohol either. Was Fabulous!

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• Butter, for pan
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Raspberry Syrup, recipe follows

Directions

Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Raspberry Syrup:

1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

Boiled Egg Casserole/breakfast

This is tried and true... yummy

• 8 hard-boiled eggs, peeled and cut
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon dry mustard
• 1 cup freshly grated gruyere cheese
• 1/2 cup freshly grated parmesan cheese
Change Measurements: US | Metric

Directions:

Prep Time: 15 mins
Total Time: 45 mins

1. 1 Place the cut side of each egg down in a baking dish greased with margarine.
2. 2 Melt the margarine in a saucepan then add the flour, and cook, stirring for 2 to 3 minutes.
3. 3 Add the half-and-half gradually, and stir until mixture thickens and then add the salt, pepper and garlic powder.
4. 4 Add the dry mustard and the Gruyere and stir until melted.
5. 5 Pour the sauce over the eggs and sprinkle top with Parmesan.
6. 6 Bake at 350°F for approximately 20 to 30 minutes until bubbling and top is golden brown.