Easter Breakfast

Easter BreakfastWhat started off as our traditional Christmas morning breakfast has also become our traditional Easter morning breakfast. With all those hard-boiled eggs, this is the perfect way to actually use all those eggs the Easter Bunny hid. Just don’t try it with the plastic ones; the chocolate ones might not be the best either.

I love when the egg dye bleeds into the eggs and makes breakfast a little extra pretty.

Since the Easter Bunny visits us on Saturday morning, I assemble Sunday’s breakfast on Saturday night and bake it Sunday morning.

Easter Breakfast
Recipe type: Breakfast
Cook time: 
Total time: 

Ingredients
  • 12 hard boiled eggs
  • 24 sausage links
  • 1 cube of butter or margarine
  • 1 cup flour
  • 3-4 cups milk
  • Cheddar cheese
Instructions
  1. Brown sausage and lay in 9” x 13” pan.
  2. Slice eggs in half lengthwise and lay on the sausage.
  3. Melt butter, stir in flour and milk.
  4. Cook until over medium heat, stirring constantly, until it forms a thick sauce, about 10 or 15 minutes.
  5. Sprinkle cheese on top.
  6. Cover with foil.
  7. Refrigerate overnight.
  8. Bake for 30 minutes at 350.

 

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November & December Sliced

I keep getting more and more behind with this whole blogging thing, now I’m slicing November and December in the middle of January! But I’m glad to review the last too months regardless. Maybe this year I can come up with a schedule I can make happen.

November

.6 – Pounds gained

Rolls sliced

These rolls don’t need a long time to rise!

1 – Book read, Crossed by Ally Condie

29 – Countries visited

48 – Rolls made for Thanksgiving, I thought I’d grab a shower while I let the rolls rise. As you can see that wasn’t the best idea.

49 – States visited

687 – Words added to book

1512 – Page views on Easy As PIE

December

0 – Words added to my book, I did Christmas instead

2 – Books read, yeah a big finish

2.8 – Pounds gained

12 – Months sliced

20 – Countries visited

25 – Projects completed

46 – States visited

48 – More rolls for Christmas. I had more than I needed for dinner, so I asked my kids if they minded if I shared some of the extra rolls with my team members at work. One of kiddos said, “No, we can eat 30 rolls.”

587 – Pages views

Now that I’ve survived December and have a year of months sliced under my belt for 2013, I’m trying to wrap my head around the New Year. I’m still wrestling with setting my goals for this year so I can move forward and successfully slice another year’s worth of months.

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October Sliced

Fall has officially hit here in Arizona! It’s 64 degrees as I write this. I’ve been enjoying soups and chili all month and despite the five bowls of candy on my counter, I’m in the mood for some baking. Before I get too carried away with fall festivities, I better slice October!

Stack of books

0 – Books read. I’m close to finishing the one I started last month.

1 – Food day at work and way too many snacks to count.

2 – New team members at work.

2.2 – Pounds gained

3 – Super fun activities with my Cub Scouts

4 – People making a spontaneous batch of sauteed apples – Yum!

5 – Bowls of Halloween candyHalloween haul

10 – Push-ups this month

12 – Projects completed

15 – General Conference talks watched, even though I worked on Sunday

30 – Countries visited Easy As PIE

47 – States visited

66 – Words added to my book. That’s like two whole sentences!

100 – Percent on my training test at work, highest score in the class (or on my team)

881 – Page views to my poor neglected blog

Now that November’s half way over, I have finally sliced October. How did your month go and how is your new month going? Are you ready for Thanksgiving?

Top posts in October:

Pizza Nachos

Thanksgiving Pack Meeting

Favorite Chili

Book Theme Party

FHE: Lehi’s Dream

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Favorite Chili

 

Favorite Chili
 
Raejean: 
Recipe type: Dinner
Cuisine: American
This kid friendly chili recipe has won two awards. Just last week, I walked off with a cute Thanksgiving apron as a prize in the church chili cook-off.
Ingredients
  • 2 cans of kidney beans
  • 2 cans of tomato sauce
  • 1 pound browned ground beef
  • 1 Tablespoon dried minced onions
  • 2 teaspoons garlic powder
  • 3 Tablespoons chili powder
  • 1 teaspoon black pepper
  • 2 teaspoons cumin
Instructions
  1. Place ingredients in a crock pot and stir together. Cover and cook on low for 10 to 12 hours, or on high for 5 to 6 hours.
  2. Serve with cornbread.
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