Christmas Morning Breakfast Casserole!

This recipe has been a Christmas Morning family tradition of ours for years! My son requests this every year for Christmas and his Birthday!  He is serving a 2 year mission for the Church of Jesus Christ of Latter Day Saints right now and we are missing him!  This recipe is for him!

from the kitchen of Stephanie

7-8 slices white bread
2 C. shredded cheese
20 pork link sausage(cut into thirds or you can use a tube of ground sausage)
4 eggs
2 1/4 C. milk
1/4 tsp. dry mustard
1 sm. onion (minced or chopped) opt
1 can cream of mushroom soup
1/4 C, milk

The night before serving, arrange bread cubes in bottom of greased 9x13 pan. Sprinkle with grated cheese. Brown the sausage, drain; cut into thirds. Arrange on top of cheese. Beat eggs with milk and dry mustard; pour over all. Refrigerate over night , covered with foil.
 In the morning, dilute soup with  1/4 C. milk and pour over casserole. Bake at 300 for 1 1/2 hours.  It cooks while you open Christmas presents. Or if desired bake at 350 for 30 minutes

Cookbooks are Here! Christmas is coming!

HI
Our ward cookbooks have arrived! They are so fun to flip through and look at all the amazing recipes  hidden inside! There are over 700 recipes in our cookbook! I am so excited to start trying them out! Let me know if you need a cookbook! We did order extras but they are going fast! I am also super excited because I designed the cover of the cookbook and the dividers inside! I hope you like how it turned out!
As Christmas is one week away- I am going to start posting my favorite Christmas morning breakfast dishes! Most of the bake while you open presents! I will post the first one tomorrow! So check back and see the deliciousness(is that a word?) I have in store for you!

New Ward Cookbook!

Here is our new Ward Cookbook!  It is off to be printed! It will have around 700 wonderful recipes that you have shared with us! This is the front and the back!

Fresh Salsa

From the kitchen of Missy


1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can stewed Mexican tomatoes
1 (4oz.) can diced green chilies
2-4 cloves pressed garlic (optional) you can use garlic salt
1 medium onion diced
1 head of fresh cilantro chopped
3 anahiem peppers chopped
1 jalepeno chopped (optional)
2 serrano peppers chopped (optional)
1 tsp. cumin
dash of chili powder
1 tsp. salt
1/2 tsp. ground pepper
2 TBS. vinegar OR fresh squeezed limed (don’t do both)
4-6 roma tomatoes chopped

I don’t do this exactly, you can play with it and do more or less of all the fresh ingredients...especially if you don’t want it to spicy.

Greek 7 Layer Dip

from the kitchen of Missy

In a 9 X 13 dish layer these ingredients in order:

8 oz cream cheese mixed with 1 tsp dried dill weed.
8 oz hummus, your favorite flavor
1 large tomato diced
Red onion to taste, chopped
1 small can olives, sliced
1 cucumber, diced
4-6 ounces feta cheese, crumbled

 Chill and serve with bake pita chips.

Peach Pie Filling for canning

from the kitchen of Jewal

makes 7 quarts

6 qts sliced peaches (can put in 1 gallon water with 6-500 milligrams vitamin C tablets, drain)
7 C sugar
2 C plus 3 T Clear Jel A (found at Kitchen Kneads in Ogden or other Health food stores)
5 1/4 C cold water
1 3/4 C bottled lemon juice
1 T cinnamon or almond extract (opt)

Combine sugar, Jel A and cold water. Stir over medium heat until thick and bubbly. Add lemon juice and boil 1 minute, stirring constantly and add cinnamon/almond. Add sliced, drained peaches and continue cooking for 3 minutes.  Fill jars and process for 45 minutes.

Memory Mixer

HI
Just wanted to tell you about a program that I love! I create all my invitations, programs, party favors, posters, just about anything you can think of in this program.  They have given me a special code if anyone wants to get it for $10.00 off.  It is amazing!
Memory Mixer $10 off code