Friday, December 23, 2011
6 slices white bread cut into cubes
1 pound sausage, cooked, crumbled and drained
1 cup shredded sharp cheddar cheese
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
Put the first three ingredients in a buttered 7x11 casserole dish. Combine the eggs, milk, salt, and dry mustard and pour over the mixture in the casserole dish. Cover the dish and refrigerate overnight. Bake for 1 hour or longer, until puffy and golden brown at 350. Serve hot.
1 cup brown sugar
1 1/2 teaspoons cinnamon
15 - 17 slices of bread
2 cups milk
Melt butter and add brown sugar and cinnamon. Make a paste and spread over the bottom of a 9x13 pan.
Remove crusts of bread. Layer two slices over sugar mixture. Fill in sides and ends with smaller pieces
Beat eggs and milk together and pour over bread. Bake for 30 - 35 minutes at 350. Drizzle with syrup and place under the broiler until brown and bubbly.
Thursday, December 22, 2011
I love “Bark” candies because they’re easy and yet they have an elegance about them. These are three very different but great recipes. They freeze very well and they make a lot too. Great for gifts! Great for serving if you have last-minute company! Great for taking to a party!
This comes from my dear friend Delores Bailey. It’s such a great alternative to the super-sweet stuff around the holidays since it’s more salty-sweet.2 packages white chocolate chips, melted
I honestly don’t know where this recipe came from but I have fond memories of helping my mom make it when I was a kid. I don’t remember the crushing part (we probably used a hammer and a gallon ziplock bag). But I do remember having to put the paper tray of almond bark in the oven to melt it (this was before microwave ovens…sure am dating myself here!). We usually crush the peppermints very fine but if you prefer bigger pieces, that’s fine too.1 pound white almond bark
Melt almond bark and stir in crushed candy. Spread in a thin layer on wax paper until cool and firm. Break into pieces.
You can use spearmint as well (I’ve done a batch of each so I could have some green, some pink—beautiful together!).. The bark can also be molded in candy molds, if desired. Try to avoid reheating the bark once you’ve stirred the peppermints into it because they will melt and become stringy.
Cranberry and Macadamia Nut Bark
This comes from my dear friend Lisa McAmis. I have never made it so I’m uncertain of exact measurements so just pour some in. Lisa swears by this recipe and says it’s delicious…with the given ingredients, I believe her!!1 pound white almond bark
Melt bark, stir in cranberries and nuts. Spread on wax paper until cool and firm. Break into pieces.
Friday, December 9, 2011
This is my mom’s go-to recipe for gifts and Christmas. It came from her best friend’s mom. A friend of ours submitted it in a contest and won first place! It’s one of the best easy candy recipes I’ve ever made.
11 or 12 oz. bag semi-sweet chocolate chips
Melt the chips together in microwave, adding peanut butter during last 20-30 seconds. Stir until smooth. Stir in marshmallows (if chocolate mixture is hot enough to melt the marshmallows, allow to cool 10 minutes or so--I usually use medium heat on my microwave to prevent this). Pour into buttered 9x13 pan. Refrigerate until firm. Cut into pieces at room temperature.
This freezes great but be sure to freeze in slabs, not little pieces because the marshmallows will get stale.
Monday, December 5, 2011
This is by far the best fudge recipe I've tried. The texture is wonderful and while you do cook it, it's not an overly difficult recipe to make. It's honestly the only recipe that's been no-fail for me! Be sure to check out the Peppermint Fudge variation at the bottom.
1 ½ cups sugar
Saturday, December 3, 2011
Don't you love it how you gain the neatest recipes through people whose paths you may only shortly cross? This came from my brother's speech therapist when we were really little. This is one of my favorite Christmas cookies.
In my opinion, these are not your run-of-the-mill thumbprint cookies! They have such a rich flavor. I used to only make them at Christmas but I've made them some through the year for special occasions for a couple of years now. Every time I do, people really comment on them.1 cup butter softened (no substitutes)
1 cup sugar