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Merry Christmas from East Wenatchee, Washington! I am incredibly thankful to be home and spending time with my family. While we didn’t have a white Christmas at the house, there is a small dusting on the mountains.
We have been having the same breakfast casserole on Christmas morning since I can remember. It seems like most families have their own version of a breakfast casserole/soufflé. Ours is Dijon-maple flavored and we make it the night before so it has a chance to sit in the fridge overnight and get custardy. Also, this way everyone is free to open presents instead of slaving away in the kitchen.
This dish isn’t super fancy, but it is incredibly easy to make for a crowd and I haven’t heard a complaint yet.
Maple-Dijon Breakfast Casserole
1lb Jimmy Dean Maple Breakfast Sausage
6 Slices of Sourdough bread cut into cubes
1.5 Cups Tillamook Sharp Cheddar Cheese freshly grated
1 Tablespoon Dijon Mustard
2 Tablespoons Real Maple Syrup
½ Teaspoon Salt
¼ Teaspoon Pepper
2 Cups Half and Half
Dry Bread slices on cookie sheet for 2 hours. Arrange bread cubes in buttered casserole dish.
Fully cook the sausage and chop into crumbles.
Layer sausage on top of bread.
Beat eggs. Add mustard, syrup, salt and pepper, half & half and beat 1 minute more. Pour over sausage and bread. Make sure all of the bread is covered with the egg mixture. Sprinkle cheese over the top of the casserole.
Cover and refrigerate overnight. Bake for 45 minutes on 350 degrees.
What is your version of the breakfast casserole?? I would love to hear everyone else’s adaptation.
Hope your holiday is filled with fun and happiness!!
For the past 15 years my parents have lived next door to a family named the Newton’s. When I was 15 we moved to Wenatchee from Seattle and our families have been great friends ever since. The mom of the house, Barb, is definitely the hostess with the mostest, Martha Stewart without the jail time. She is also the sweetest most caring woman you will ever meet.
Growing up, Barb always cooked the most wonderful meals and it seemed like she was constantly feeding the entire town. My parents still eat dinner at their house all of the time. Probably 3-4 times a week. 🙂 I would too if I lived there. Her food is amazing. I asked Barb to contribute a recipe for the blog. Her pork roast is my favorite and she very graciously agreed to give up her trade secrets. This recipe is remarkable and simple! Great for entertaining a crowd and practically impossible to screw up. But don’t blame me if you do.
I could eat the sauce/gravy with a spoon. It is so good. Go make this now. I mean it.
I served mine with some carrots roasted with butter and garlic and mashed potatoes. Mmmmmm.
Barb’s Pork Loin Roast with Mustard Sauce
1 3lb pork loin (de-boned)
Garlic – Lots, about a whole head chopped
½ Cup Olive Oil
½ Jar (4oz) Grey Poupon Dijon Mustard
1 Teaspoon Rosemary chopped
Salt and Pepper
1 Cup Heavy Cream
Preheat oven to 350 degrees.
Mix together, ½ of the garlic; and all the oil, mustard, rosemary, salt and pepper.
Make an incision in the meat in the middle only about 2 inches down. Spread rest of garlic in this cavity and half of the mustard sauce. Roll and tie with kitchen twine.
Spread the rest of mustard sauce on the outside of the roast. Bake 1 hour and 20 minutes or until it registers 145 degrees in the center.
Remove roast from pan. Either add drippings to another stock pan or use the roasting pan for the sauce.
Add cream to drippings and reduce by cooking over medium heat for about 15 minutes while stirring constantly.
Salt and pepper to taste. Sauce will become a rich, light caramel color.
¼ cup melted butter
2 chopped cloves garlic
½ teaspoon sugar
1 Tablespoon parsley chopped
Salt and Pepper
Rub garlic into butter. Pour over carrots in roasting pan. Sprinkle with sugar,parsley and salt and pepper.
Roast on 350 degrees for 1 hour until tender.
Top of the afternoon to ya! I am currently visiting my fam in the lovely town of East Wenatchee, Washington. Please do not get the “East Wenatchee” confused with just Wenatchee. Wenatchee is on the wrong side of the tracks :). Anyone who is from the Eastside will tell you this. This is the view from my parent’s house.
My dad is in the hospital, so I came home to help out my mom etc. He hasn’t had much of an appetite and I can’t really blame him considering how gross the hospital food is. How do they expect people to get well eating that crap? Since coming home on Saturday I have been making him most of his meals. Yesterday, he thought barbequed pulled pork sounded great and since it slow cooks for hours it would definitely be soft enough for him to eat. Poor guy has a sore mouth.
My friend Crissie makes a delicious root beer slow cooked tenderloin, so I thought I would take the same idea and make a pork shoulder.
I woke up early this morning to make sure the pork had enough time to fully cook in the slow cooker. While I prepared the pork, my niece and nephew wanted to finish decorating the tree. They each showed me their favorite ornament
I love the holidays! This recipe turned out great and is super easy! The root beer flavor is not overpowering, but you can still catch a hint of it. Everyone who tried it seemed to love it – Even Maverick who is now very sick with a tummy ache or maybe it is from wearing that Santa costume?
Homemade BBQ sauce is my absolute favorite and incredible easy to make. I am going to bring my dad the dinner tonight with extra sauce – He has been known to eat sauce alone with just a spoon. I will let you know how it goes!
What you’ll need:
(Seems like a strange combo but I promise it will come out spectacularly moist with excellent flavor)
1 4-5 lb. Pork Shoulder – Bone-In
5 Cloves Garlic Chopped
¼ Cup Dijon Mustard
¼ Cup Apple Cider Vinegar
2 Cups Root Beer
1 Tablespoon Salt Pepper
10 hamburger buns
3-4 Tablespoons butter
Put pork shoulder in slow cooker on low heat.
Mix rest of ingredients in a small bowl. Pour over pork shoulder into slow cooker.
Cook on low for 8 hours until tender and falling off the bone. Mine practically shredded in the slow cooker.
Shred pork with two forks removing fatty pieces and season to taste with salt and pepper.
Add back to slow cooker with ¾ of the Root Beer sauce from below. Cook on low for 1 more hour.
Heat butter on medium in a griddle pan. Lightly toasted buns and top with finished pork and as much sauce as you like. Some top theirs with coleslaw. Do as you wish.
You might want to double the recipe if you like a lot of sauce!
What you’ll need:
1 Tablespoon Olive Oil
½ Onion Minced
1 Clove Garlic Minced
1 Cup Root Beer
1 Cup Ketchup
¼ Cup Apple Cider Vinegar
2 Tablespoons Mustard
¼ Cup Fresh Lemon Juice
¼ Cup Maple Syrup (Substitute brown sugar if you don’t have any)
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
½ Tablespoon Chili Powder
Dash of Tabasco (optional) S
alt and Pepper to taste