Cheese and Sausage Breakfast Casserole

Still have family in town for the holidays? Make this easy breakfast casserole the night before and pop it in the oven right before you and your guests are ready to eat. Who doesn't like cheese, eggs and sausage? You can also add various bell peppers for more festive colors and complexity.

Adapted from: Tride and True From Eleana's Kitchen

You Will Need:

• 7 slices wheat bread, trimmed and toasted
• 1 lb mild italian sausage, cooked
• 1/2 cup yellow onion, chopped
• 4 eggs
• 1 tsp mustard
• 1 1/2 tsp Worcestershire sauce
• 2 cups milk
• 2/3 cup sharp Cheddar cheese, grated
• 2/3 cup Swiss cheese, grated
• 4-5 pieces turkey bacon, cooked and crumbled

Here We Go:

• Place bread into bottom of a 9x13 inch baking dish
• Place crumbled sausage over bread
• Cover sausage with cheeses and onion
• In blender, mix mustard, Worcestershire sauce, eggs, and milk until well blended
• Pour mixture over sausage, cheeses and onion
• Top with crumbled bacon
• Cover and refrigerate overnight
• Bake at 350 degrees for 30 to 40 minutes until top is brown or knife inserted into middle of casserole comes out clean

Makes 6 Servings
Happy Feasting!

Twice Baked Potatoes and an Anniversary!

Yesterday was our one year anniversary! It is hard to believe that it has already been a year. I feel like we just moved to Charlottesville, when in actuality we are now living in Winston - Salem and are about to get two puppies in a matter of two weeks! Hank (yellow lab) and Polly (pug) will be seven and eight weeks respectively and we cannot wait for the sleepless nights and crate training that will soon follow :-)

Last night we cooked our anniversary dinner at home and had quite the feast. We decided to break open one of our prized Italian wines that we had shipped over while on our trip, and it was absolutely worth the wait. We had fillets on the grill , twice baked potatoes and salad. Surprisingly enough, our wedding cake was still in tact and actually not too shabby. I'm not saying it was the best cake that I have had, but I definitely finished my entire slice. These twice baked potatoes are amazingly easy, although a bit time consuming, but the flavor makes it completely worth it!

Source: The Girl Who Ate Everything

You Will Need:

• 2 large baking potatoes
• 2 slices bacon
• 1/2 cup sour cream
• 1/8 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Cheddar cheese, divided
• 4 green onions, sliced, divided

Here We Go:

• Preheat oven to 350 degrees
• Bake potatoes in preheated oven for 1-1 1/2 hours depending on size of potato
• You can microwave the potatoes instead because it is much faster (About three minutes per potato, and make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode)
• Meanwhile, place bacon in a large, deep skillet and cook over medium high heat until evenly brown
• Drain, crumble and set aside
• When potatoes are done allow them to cool for 10 minutes
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins.
• To the potato flesh add sour cream, butter, salt, pepper, 1/3 cup cheese, 1/2 the green onions, and milk 
•  Mix with a hand mixer or wooden spoon until well blended and creamy
• Spoon the mixture into the potato skins
• Top each with remaining cheese, green onions and bacon
• Bake for another 15 minutes at 350 degrees

Serves 4
Happy Feasting!

Nutty Greens with Bacon and Blue Cheese

The last several times that I have made green beans they have been just so-so. Lacking flavor, complexity and definitely nothing to write home about. Then I found it! A recipe that finally had something worthy of trying and ultimately, after tasting, worthy of posting for you guys. These nutty green beans have the slightest hint of blue cheese. The saltiness of the bacon mixed with the sweetness of the glazed pecans give that sweet and salty combination that we all yearn for in every dish!

Source: Food Network's Claire Robinson

You Will Need:

• Kosher Salt
• 2 cups green beans, trimmed
• 3 slices bacon
• 1/4 cup blue cheese, cut into small chunks
• 1/4 cup glazed whole pecans, coarsely chopped ( I used Emerald)
• 1/4 teaspoon freshly ground black pepper

Here we go:

• Bring a large pot of salted water to a boil over high heat
• Add the green beans and cook for about 2 minutes
• Remove the beans from the water and immediately place in a bowl of ice water to stop beans from cooking
• Remove the green beans from the ice water and set aside in a medium sized bowl
• In a large saute pan, over medium heat, cook the bacon until crisp
• Remove the bacon and place on paper towels
• Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes
• Add the blue cheese and toss just until it starts to melt
• Break the cooked bacon into bite-size pieces and add to pan
• Finish by stirring in the toasted chopped pecans
• Season with the freshly ground black pepper and just a tiny pinch of kosher salt
• Serve immediately

Serves 2
Happy Feasting!