Sausage and Egg Breakfast Casserole

I had some sausage to use up so made this casserole for our Saturday morning late breakfast. It was delicious. I made something similar for Christmas morning once and everyone loved it. I couldn't find the recipe, but remembered the basics. This amount served 2, but could serve 4 if they aren't piggy like us. This is best served warm, but could also be good at room temp at a brunch or buffet.

1/2 lb of spicy bulk sausage

3 scallions, chopped

1/2 red bell pepper, in small strips

3 eggs

3/4 to 1 cup of milk(adjust until consistency looks right)

1 day-old whole wheat BBQ bun, cubed (they're a little larger and firmer than a hamburger bun)

1/2 teaspoon seasoning salt

1/2 teaspoon paprika

1 teaspoon dry mustard

Dash of Worcestershire sauce

1/2 teaspoon dry basil

black pepper

Brown up the sausage in a pan. Spray an 8"x8" casserole with cooking spray. Spread the crumbled sausage in the bottom of casserole. Saute the red pepper and scallion in the sausage pan, then layer those over the sausage in the casserole. Cube the whole wheat bun and throw it on top.

Beat the 3 eggs with a fork, then add milk to just past the thickened consistency. You don't want it too runny or it won't set. Add seasonings, then pour over the top of other ingredients.

Press bread into egg mixture, then mix so all bread can absorb. Heat your oven to 350 degrees. When the oven is heated, place on center rack for about 25 minutes, or until poking a fork in the center comes out clean. Cool for a few minutes and eat while warm.

Old Fashioned Pear Spice Cake

The perfect cake for a Holiday meal, or any other time of the year. My mother-in-law gave me this recipe and it is wonderful. She lives in Arizona, and is a really good cook. It's a great use of the winter pears we see in the stores now, during December.

1-1/2 cup each sugar and oil
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon 1/2 teaspoon ginger
1/2 teaspoon salt
2 cups flour
4 eggs
3 medium 'firm-ripe' pears
1/2 cup chopped almonds or walnuts

Combine sugar, oil, baking powder, baking soda, spices, salt, and flour. Beat on med-hi speed with mixer for 5 minutes. Beat in eggs one at a time. Peel and core pears and cut into 1/2" chunks. Fold pears and nuts into batter. Pour into an ungreased 9"x13" glass baking dish. Bake at 325 degrees for 1 hour, or until a pick in the center comes out clean. Cool on a rack. Frost with Cream Cheese Frosting. (follows) Serves 12.

Cream Cheese Frosting:

1/4 cup butter
1 3oz package of cream cheese
1 teaspoon vanilla

Beat all ingredients until smooth. Beat in 2-1/2 cup sifted powdered sugar. Spread on cooled Pear Spice Cake.

My Favorite Cranberry Sauce

This one comes from a book called, "Cranberries and..." by Anita L. Almich. She is a local of Bandon, Oregon, the Cranberry Capitol of the Pacific. I've made this recipe for several years at Thanksgiving and I can never get enough. Double the recipe for 2 bags of cranberries. Makes about 6 servings-12 if you double it.

1/4 cup water
1 Tablespoon grated orange rind
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon(less is best)
1/8 teaspoon cloves, or nutmeg(less is best)
2 cups (1 bag) fresh cranberries
1/4 teaspoon vanilla extract

Combine all but the cranberries and vanilla in a saucepan. Bring to a boil and simmer for 5 minutes, stirring occasionally. Add cranberries and simmer until the skins pop. I like to smash mine a little so the berries are all collapsed. Add a little water if it gets too thick. Remove from heat and add vanilla extract. Refrigerate until ready to serve.

Pumpkin Muffins

This recipe was one that my first mother-in-law gave me. They were a Nichols family favorite. My grown son loves them, because they remind him of good times with his Grandma. The recipe was written on a typewriter, on a little index card. It is tattered and worn. Makes 18-24

2 cups sifted flour
1-1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon each cinnamon and cloves
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1-1/2 cup melted shortening
1/3 cup water
1/2 cup walnut pieces
10 quartered dates or 1/2 cup raisins

Sift all the dry ingredients together. Beat eggs until creamy. Add shortening, pumpkin, and water. Add dry ingredients and blend well. Fold in dates(or raisins) and nuts. Pour into paper lined muffin pans. Bake at 350 degrees for 15 minutes, or until toothpick comes out clean.

Holiday Orange Slice Cake

This is an old family recipe that we always had around Holiday time. As a child, I really liked this cake. It is similar to a fruitcake, although this one actually tastes good, and there are no green bits to pick out!

2 cups chopped dates
2 teaspoons baking soda
2 cups boiling water
1 cup sugar
1 cup butter
2 eggs, slightly beaten
3-1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla
1 cup chopped nuts(pecans, walnuts)
1 cup chopped orange slice candy(like sugared gummy bears only shaped like orange slices)

Combine baking soda, boiling water and chopped dates, and let stand. Cream the butter and sugar, then add eggs. Add the date mixture. Beat well. Add flour, baking powder, salt, and vanilla. Beat, then add nuts. Add the chopped orange candies, mix carefully. Bake in 2 greased loaf pans at 325 degrees for 1 hour. Wrap in foil to keep fresh or deliver to a friend.

Aunt Ruth's Cranberry Sauce

My dear Aunt Ruth passed away 2 years ago, at the age of 96. She used to make this 'special' recipe for family Holiday dinners. She wrote it down for us in 1972. If the turkey doesn't put you to sleep, this will help.

1 package fresh cranberries
1 cup port wine
1-1/2 cup sugar

Boil this mixture until the berries pop. Add about 5 level teaspoons corn starch to an additional 1/4 cup port wine. Add this to hot mixture and simmer until thickened, stirring occasionally. Chill before serving.