Mmm...nothing beats the smell of bacon & eggs in the morning, and sometimes we even enjoy these morning meals for dinner too! Whether you tend toward sweet or savory, we're gathering up your best breakfast, brunch or "brinner" recipes this week!
So tell us...
What are your favorite BREAKFAST or BRUNCH recipes? Share 'em all in today's Recipe Round-Up!
This recipe appears in our cookbook, 101 Breakfast & Brunch Recipes, where you'll find 100 more breakfast recipes that can be enjoyed at any time of day!
Southern Veggie Brunch Casserole Jennifer McClure from Lebanon, Indiana, shared this recipe. She writes, "Our family always has this breakfast dish for dinner, and it's fondly called 'brinner' by our two children."
1 lb. ground pork sausage, browned and drained 1/2 c. green onions, chopped 1 green pepper, diced 1 red pepper, diced 1 jalapeño pepper, seeded and diced 2 tomatoes, chopped 2 c. shredded mozzarella cheese 1 c. biscuit baking mix 1 doz. eggs, beaten 1 c. milk 1/2 t. dried oregano 1/2 t. salt 1/4 t. pepper
In a greased 3-quart casserole dish, layer sausage, onions, peppers, tomatoes and cheese. In a large bowl, whisk together remaining ingredients; pour over cheese. Bake, uncovered, at 350 degrees for 55 to 60 minutes, until set and top is golden. Let stand for 10 minutes before serving. Serves 6 to 8.
Sunny days are (mostly) here to stay and now is the perfect time to brighten up your front door, dining room or mantel with a little color. Whether you add some fresh green or bright pops of pink and yellow, the new look is sure to be a breath of fresh air.
Today's inspiration comes from some of our favorite bloggers, and you're sure to find something to tickle your fancy. Let's spruce up for spring!
(Hover over the image to pin!)
We love grapevine wreaths and there are so many ways to dress them up for the seasons. The ribbon rosettes in this project are a bright reminder of spring blooms coming soon! Visit My Two Butterflies for the complete tutorial.
We're not sure how the weather is in your neck of the woods, but our springtime weather has been pretty rainy so far. But we know that brighter days are right around the corner, and we're sure that you're looking forward to them just as much as we are. So today, even though it doesn't feel much like Spring, we're hoping that your recipes will put us in a blue-sky state of mind.
So tell us...
What are YOUR favorite SPRINGTIME SUPPER recipes? Share 'em all in today's Recipe Round-Up!
Dilly Cucumber Salad This recipe was shared with us by Debra Holme, all the way from Victoria, Australia! She writes, "When I moved here to Australia, I brought along my Gooseberry Patch books. I absolutely love your books. They make me a bit homesick, but they are comforting to look at and read. I’ve introduced them to some of my new Aussie neighbors. I am happy to share this recipe with you." We love the recipe, Debra, and we're glad we could bring you a little flavor of home!
4 c. cucumbers, peeled and thinly sliced 3/4 c. sour cream 1 T. oil 1 t. sugar 1/2 t. garlic salt 1/2 t. salt 1/2 t. white vinegar 1/4 t. dill weed
Place cucumbers in a serving bowl. In a separate bowl, mix remaining ingredients except dill weed; add to cucumbers and toss to coat. Sprinkle dill weed over salad. Cover and refrigerate for at least one hour. Mix lightly before serving. Makes 5 to 6 servings.
When setting a table, the sweetest, simple touch can make a difference. What better time to get out Grandma’s dishes than for big family celebrations? Here are 8 easy ways to make your table special for Easter Sunday!
Pretty posies make for an old-fashioned welcome on a front door. Large blooms like peonies or lilacs can be tucked into water-filled vintage-style bottles, then wrapped in wide ribbon and secured to a wreath hanger.
A can’t-go-wrong mix of vintage and new tableware is always a fun and different way to serve up dinner...so go ahead and choose all your favorites.
Look for vintage-style seed packets next time you’re at the flea market or garden store. Cut a small hole in the top and bottom and thread onto short twigs. Poke down into tiny terra cotta pots and hold in place with a little potting soil. They’ll make great place markers or, when grouped together, a clever centerpiece!
Fill a few different sized jars with colorful jellybeans or pastel candies and then nestle a tea light inside for a warm glow. Works great with dried beans or rice too for a natural look.
Eggshell plantings take a little planning ahead, but what better way to welcome spring? Carefully empty the eggs into a bowl, being sure to leave most of the shell intact. A spoon tapped on top is an easy way to accomplish this. Once empty, rinse and dry the shells. Fill with a few spoonfuls of potting mix and they’ll be ready to sit in the center of your table.
Kids coming for dinner? Set up a separate table for them and use a sheet of butcher paper for the tablecloth. Place a bucket filled with markers, crayons and stickers in the middle...they’ll have a blast!
Use mini cookie cutters to cut toasted bread into charming shapes to serve alongside savory dips, spreads and salads. A fun way to cut cucumber slices too!
If you’re setting a long table for a big family gathering, several small centerpieces will break up the length. Tuck in mini baskets holding a colored egg or a bunny peeking out from behind candlesticks. A sprinkle of jelly beans down the center is a whimsical touch.
Whether you're celebrating Easter with a big group or just having a backyard egg hunt, there's bound to be something tasty on the menu! This week, we're gathering up your best savory dishes for this family feast, from brunch to dinner.
So, tell us...
What are your favorite SAVORY EASTER recipes? Share 'em all in today's Recipe Round-Up!
This classic Easter dish has a secret that you probably already have in your pantry! The recipe appears in our cookbook, 101 Cozy Casseroles.
Scalloped Potatoes Lynnette Zaunmiller from San Tan Valley, Arizona shared this recipe with us. She writes, "My mother used to make this recipe quite often...there were three of us girls and we all loved it!"
3 potatoes, peeled and sliced 6 slices bacon, halved 1 onion, chopped 3 T. fried chicken coating mix 1/2 t. salt 2 c. milk 1 c. shredded Cheddar cheese
In a saucepan over medium heat, cover potatoes with water and cook until almost tender; drain. Meanwhile, cook bacon and onion in a skillet over medium heat. Drain, reserving 2 tablespoons drippings. Add coating mix, salt and milk to reserved drippings; cook until thickened. Fold potatoes into bacon mixture. Transfer to a greased 3-1/2 quart casserole dish and bake, covered, at 350 degrees for 30 minutes. Remove cover, top with cheese and bake for another 15 minutes, or until cheese is melted. Serves 6.