The REAL breakfast of champions

I threw a baby shower for one of my oldest and dearest friends this weekend. The food was supplied by yours truly!! It turned out great!!! I made two casseroles, blueberry and banana nut muffins, assorted fruit and Julie Anne's pedifores. Jessica wrapped the utensils with her pretty flair! She got a lot of cute stuff for baby Sophia and we cannot wait till she arrives so we can meet her.

Now on to the casseroles.... They were a hit!!! These are good for showers, Christmas morning, at the deer camp, and even a sleep over breakfast. The kids and adults loved both of these..... They feed a lot!!!



Sausage and Egg Casserole

I got this recipe from Lee's mom, Virginia. She is such a great cook but she makes so many of her recipes from memory so when she has one written down, I get it!! She made this a long time ago when everyone was in town and I have never forgotten it. It's great because you make it the night before and throw it in the oven in the morning!! Very good!!!


3 T finely chopped onion (sometime I don't use onions)
6 eggs
2 c milk
3 slices of bread, toasted and cubed
1 t salt
1 t dried mustard
1 c sharp shredded cheese
1 lb breakfast sausage (I always use the spicy Jimmy Deen but I didn't for the shower b/c some people don't like spicy foods so when making it for a big group may want to consider that)

Brown sausage and cool on paper towel. Beat eggs. Add milk, salt, onions, and mustard then beat again. Add bread cubes and stir. Stir in cheese and sausage. Put in greased 13x9 baking dish.

Refrigerate over night. Bake 40-45 mins @ 350 degrees. Be sure to let casserole get close to room temp before putting in the oven.



Garlic Cheese Grits

Well if these are the best grits you've ever eaten then please tell me where to get better ones!! (well homemade at least) This is another one of Paula Deen's fantastic creations!!! I'll be honest, I'm not a grit eater. I've never been a big fan.... until now......


4 eggs, beaten
1/2 c milk
16 oz cheddar cheese, cubed
1/4 t garlic powder
2 c regular grits
1/4 t pepper
1 t salt
6 c chicken broth
1 stick butter
8 oz grated sharp white cheddar cheese

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar and milk and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white Cheddar and bake for 35 to 40 minutes or until set.

Serves 12
Prep time: 10 mins
Cook time: 50 mins

Ooey Gooey Pumpkin Cake

Stop what your are doing and make this!!!! OH MY GOSH.... This pretty much puts pumpkin pie to a dirty shame!!! Paula Deen really knows what she is doing. We ate this warm for dessert and I took a couple bites and thought "this is ok". I took the rest of it to work. Everyone raved how good it was so I thought well maybe I should try it again. EAT IT COLD!! So unbelievably better. It's like pumpkin pie... always better chilled with a dollop of cool whip. Seriously..... heaven in your mouth!!

 

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.


Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.


To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.


Serve with fresh whipped cream.



Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.


For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.


For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

All time FAVORITE dinner

 

Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits (recipes below).


1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water
1 bag of minute rice (If you use regular rice [20 min], I would cook before and omit the can of water)
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)

Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).

Cabbage

1 head of cabbage, rinse and chopped into squares

2 slices of bacon, cut in half

dab of butter

salt, pepper, garlic powder, and Tony's

Cover the bottom of a stockpot with water. Bring bacon, butter, and seasonings to a boil. Boil for 1 minute then add cabbage and cover. Cook until tender (approximately 25-30), stirring occasionally.

Garlic Cheese Biscuits

1 1/4 cups of biscuit mix

1/2 cup grated sharp cheddar cheese

1/2 cup water

Garlic Butter:

1/2 stick butter, melted

1/4 t garlic powder

1/8 t dried parsley flakes

Preheat oven to 400 degrees.  Combine the biscuit mix and cheese in a small bowl. Add water and stir until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto a baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine butter, garlic powder, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Pesto Chicken Pasta

Seriously, you cannot take just one bite of this pasta dish. Our old neighbors, Laura and John Bowman, would have us over for dinner and one night Laura WOWed us with this dish. Lee and I could not get out how much we liked it b/c our mouth was stuffed full until we cleaned our plates. It is so easy and it has baby corn in it!! Who doesn't love baby corn?! It's nice to have a baby corn dish that isn't Chinese. So I hope you enjoy this recipe as much as we did!!

2-3 big chicken breasts (we like less bc we like more veggies)

1-2 cans baby corn (break into small pieces)

1-2 cans artichoke hearts- quartered

1-2 Bertoli pesto tubs

1 box medium shells or pasta of choice (boil whole box but I usually only end up using ¾)

Garlic salt

cracked black pepper

olive oil

grated Parmesan cheese (optional)

Boil noodles while cooking other ingredients. 

In large pan sauté baby corn & artichoke hearts in olive oil, season with pepper and garlic salt real well. Cook for about 10-15 minutes, to soften veggies.

Add cut up chicken. Add more garlic salt and pepper (this is really where the flavor comes from besides the pesto, we like ours really seasoned)

Cook until chicken is done.

Add Pesto. Stir, and fold pasta into mixture!

Top with grated parmesan cheese (optional)

Serve with Garlic Bread and a salad!

Servings: 6-8 servings

Prep Time: 10 mins

Cook Time: 20 mins  

The BEST Roast

This is my go to roast recipe. It is so easy and has the BEST flavorr of any roast I've ever tasted. Before work, wake up a few minutes early and throw it in the crock pot. When you get home, your house will smell like heaven! There's nothing like having your dinner made for you when you walk in the door. I love when Lee eats it b/c as he is stuffing his face, he tells me that he loves me and I'm the best wife! So you know it's good eating!! :)  I will serve with green beans, broccoli, or squash/zucchini and corn bread. This recipe leftover makes good roast beef poboys or Shepard's pie.

1  onion, sliced
1/2 to 3/4  small bag baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved or quartered
3 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce (I use A-1)

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes.

Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables.

In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

Laura's 7 Layer Dip

I have tried SO many 7 layer dips with all sorts of varieties of ingredients, layers, & spices. Well let me tell you.... this is by far the best one EVER! My sister, Laura, used to make this for everything b/c everyone requested it. I made it for my group of friends a couple years ago and this is still my number 1 requested dip. I have never seen anyone take just one bite of this dip (probably b/c its hard to get to the bottom of the dip... It's a thick 7 layers!) Trust me, take this to a gathering where everyone is watching the game, having girls night, or a BBQ. It has great flavour and feeds A LOT of people!

Layer in this order in a 13x9 inch dish:
2 cans of refried beans
2 pouches of the spicy Wholly Guacamole (boxes usually come with 2)
1 16 oz sour cream, mixed with taco seasoning packet
1 medium to large roma tomato
green onion (I like more green onion but my sister doesn't put a lot so it is to your discretion)
1-2 cans of sliced black olives (same as green onion... your discretion)
1 bag of shredded cheddar cheese (or mexican cheese)

Chill and serve with scoops. Enjoy!

Fiesta Jalapeno Dip

Ok y'all... this dip is AWAYS a hit! I received this on a recipe chain a while back and I've made it ever since. It is delicious and super easy to make!! I am a huge appetizer person. I can live off of chips and dip. There's something about that slaty craving I get. My friend Heidi makes this dip too and the bowl is usually scraped clean! I have found that jalapenos make this dip spicier than green chilis. I like spice though!

1 pkg of cream cheese, softened
1 pkg ranch seasoning (can use fiesta ranch for a zing)
1 can of black beans, rinsed and drained
1 can of corn, drained
1 small can of jalapeno peppers or green chilis

Mix cream cheese and ranch packet. Add remaining ingredients and mix well. Chill and serve with fritos.

Chicken and Sausage Gumbo

Hey y'all! It's Paula Deen's gumbo. I've always been scared to make gumbo b/c of one word, roux. This one is very easy!! And OH MY... is it good!!!! Being my first time to make gumbo, it seriously tasted like I was in New Orleans. My dad could not quit talking about how good the roux was. It had a great flavour that would be difficult to mess up. It is time consuming but only b/c it has to cool then cook more; however, I did not use shrimp. Paula said, "most Southern cooks have a gumbo recipe they swear by. This is one I count on"..... Paula is right! This will be my go to now!

Ingredients:

4   green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1   14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5   beef bouillon cubes
1/4   bunch flat leaf parsley, stems and leaves
3   stalks celery chopped
8   cloves garlic minced
1/4 cup Worcestershire sauce
1   green bell pepper, seeded and chopped
1   large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3   large boneless chicken breast halves
4 cup hot water

Directions

Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove; cut up/shred. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions chopped parsley. Serve with rice and french bread.


Recipe courtesy of Paula Deen
Servings: 8-10 servings
Prep Time: 15 min
Cook Time: 2 hours 25 min

Libby's Tortilla Soup

Hey y'all! This is great on a cold, rainy night or when you aren't feeling to good. The broth has such great flavour. This recipe came from my sister-in-law, Libby.  I actually made it tonight and it was delicious!! The soup is serve with tortilla chips and garnish with shredded cheese and avocado.

1 onion, chopped
4 cloves of garlic
4 T butter
8-9  cups of chicken broth
3-4 lbs of cooked chicken (I usually use a rottisere chicken)

1 large can of corn (or use two regular cans)

1 can stewed tomatoes

8 oz can tomato sauce

1 can rotel
2 t cumin
3/4 t crushed red pepper
1 bunch of cilantro, chopped (no stems)

Saute onion in butter until soft. Add garlic and cook 1 more minute. Add remaining ingredients (undrained)  and bring to a boil. Immediately reduce heat and simmer 1 hour.
Serve with tortilla chips, shredded cheese, sour cream, and/or  sliced avocado.

Carolyn's Casserole

I love this recipe!! When I was in college, I would make this for dinner once a week. My roommate (Jessica) and I would eat half of it in one night and the other half for lunch the next day (and may I remind you that it's cooked in a 13x9 inch pan). And Lee's family loves this recipe! I lived with the Rainwater family when I was in grad school. I always cooked this for dinner b/c it was a number 1 request. Every time I cook it, I think of Lee's dad, Mr. Aylmer. We were ALWAYS in the kitchen helping each other out, depending on who was the main chef. It is a great memory I have of him that I will never forget. So I hope this recipe is a great addition to your family dinners!! I usually serve it with cabbage and corn bread or garlic cheese biscuits.



1 lb. ground beef
1/2 onion, chopped
1/2 bell pepper, chopped
1 can mushrooms, drained (optional)
1 can of rotel
1 can of cream of celery OR cream of mushroom
1 can of water (If you use regular rice [20 min], I would cook before and omit the can of water)
1 bag of minute rice
shredded cheese... can use cheddar or mixed cheeses
salt, pepper, and garlic powder
Generous amount of Worcestershire (I usually cover the meat)
Preheat oven to 350. Brown meat and drain. Add onions, peppers, and mushrooms. Cook until tender. Add Worcestershire and seasonings. Add rotel and simmer for 10 minutes. Add soup, can of water, and rice. Pour into a greased casserole dish. Bake for 25-30 minutes. Cover with grated cheese and cook until melted and bubbly. (Can substitute chicken).