EGG AND SAUSAGE CASSEROLE

2 lbs of sausage

10 slices of bread-cubed

10 eggs

5 C milk

1 1/2 tsp dry mustard

Cook sausage and spread in a 9x13 pan. Layer cubed bread over sausage. Mix eggs, milk and dry mustard and pour over the top. Refrigerate over night or at least a few hours before cooking.

In the morning mix and pour over the top:

2 cans cream of mushroom soup

4 cups grated cheese

1 C milk

Bake uncovered at 350 for one hour.

This is what my daughter Makenna wrote by the recipe after we made it: "This casserole is BOMB DIGITY FO SHO!!!!! Ha Ha!

HAPPY COOKING!!

EASY Cheese Fondue and Fruit

This is fast and tasty.

1 can can Campbell's Cheddar Cheese Soup

Milk

Cheese (mozzarella or monterey jack, or any cheese you like)

French Bread

Fruit (apples, bananas, strawberries and grapes are great)

Dump cheese soup into a pan. Fill empty can with milk and dump into pan. Add desired cheese to taste. Whisk together over medium to medium-high heat until boiling.

Cut French Bread into cubes for eating. Cut up fruit for dipping. Serve fondue in small bowls and dip bread and fruit into the cheese soup for a delicious and light meal!

Martha Stewart's Macaroni and Cheese

This recipe is AWESOME!!! Everyone I know who has tried this has really liked it. This is a great freezer casserole too. YUM!

8 Tbsp. butter (1 stick)

6 slices white bread

5 1/2 c milk

1/2 c flour

2 tsp salt

1/4 tsp nutmeg

14 tsp black pepper

1/4 tsp cayenne pepper

4 1/2 c grated white sharp cheddar cheese (~18oz)

2 c grated Guyere cheese (80z) or Pecorino Romano (5 oz)

1 lb rotini or elbow macaroni (I recommend the rotini)

Butter a 9x13 casserole dish and set aside. Cube bread into 1/4-1/2 inch squares. Melt 2 Tbsp. butter, put over bread and toss together.

Heat up water for pasta and cook pasta according to directions, but for 2-3 minutes less than usual, and then run cold water over it.

Heat up milk in a pan, or 4 c of it in the microwave for 5 min.

Melt butter in a pan, when bubbling add flour and whisk for 1 min. Then slowly pour in milk, also adding in the extra 1 1/2 c milk. Whisk until thick, bring to a boil and remove from heat.

Next, stir in all the spices. Then stir in 3 c cheddar cheese and save 1 1/2 c for the top. Stir in Guyere cheese, saving some for the top if you so desire. When cheese is melted, stir in the undercooked pasta.

Pour mixture into buttered dish, then put left over cheese on top and cover with bread crumbs.

Bake at 375 degrees for 30 minutes or until bread browns and the mac n' cheese is hot.

Go Green Smoothies!

We love to drink these smoothies before breakfast for snacks or anytime.

Put all of the following in your blender:

4 cups of water
Any single or combination of spinach, Kale, collard greens, backyard wild greens (just kidding), just something dark green!!! Pack plenty in your blender

Fruit: There are so many combinations so have fun with it. Here are some we like......
Frozen or Fresh Pineapple, Pears, Blueberries, Strawberries, Peaches, Apples, Bananas
Some of our favorites are Strawberries and Bananas, or Pear, Blueberry & Banana, Or just Plain fresh Pineapple.

Sweeten with liquid Stevia to taste.

Enjoy!

Pumpkin Spiced Granola

This is to get you excited for the season that is upon us. Enjoy!

Pumpkin Spice Granola

3 ½ cups rolled oats

2 ½ cups puffed rice cereal

2 tsp. pumpkin pie spice

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 tsp. vanilla extract

up to 1 ½ cups chopped nuts

up to 1 cup dried fruit

Directions

  1. Preheat the oven to 325°. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine oats and puffed rice cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.
  3. Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack.
  4. Break up granola as desired and toss with dried fruit. Store in an airtight container.

I PROMISE I will post a recipe next. But first, do any of you have a blog that I should know about? I would love to be invited if you don't mind. :) My email is dixiedotsons@hotmail.com.

Love you!
Amy Dotson

Mom's Royal Blueberry Bran Muffins

These are the blueberry muffins Mom makes every Christmas. They are nutritious and delicious!

Combine and Set Aside:

2 c boiling water

2 c All Bran cereal

3 c sugar

1 c shortening or oil

Mix and Add with the Above Ingredients:

4 eggs

1 qt. buttermilk

Then Add:

5 c. flour (Mom usually uses fresh ground white wheat)

3 tsp. soda

3 tsp. salt

Mix all ingredients well.

Last Add:

4 c 40% bran flakes

2 c blueberries

Mix well and place in refrigerator. Do not use 1st day. Keep covered. When ready, fill greased muffin pan about 2/3 full in each cup.

Bake 15-20 minutes at 350 degrees. Batter keeps in refrigerator up to 6 weeks. Cooked muffins also freeze well.