Fall officially arrived in Pontotoc this week as our downtown merchants trotted out their scarecrows. This is such a fun thing. I love to see all the folks walking and driving around town, pausing to look at each retailer's display. I am going to share as many of these with you as I can!
I hope they bring as big a smile to your face as they do ours!
Scarecrows at Some of our
"Miss Money Bags"
"A Salute to our Soldiers"
"A Load of Cash"
Yesterday, I realized that today was going to be extra busy, so I regrouped our supper plans for tonight. I threw this together and put it in the fridge last night. It was so nice to come in this afternoon and have this just ready to pop into the oven. I served Bake Pineapple Squares as a side dish. Both dishes got a big thumbs up from all!
Make-ahead Breakfast Casserole and Baked Pineapple Squares
Make-ahead Breakfast Casserole
This is another great recipe from Marvelous Recipes!!!1 (16 oz) package frozen hash brown potatoes, thawed
12 ounces bulk pork sausage (I just used a pound of my frozen, rinsed browned sausage.)
1/2 cup chopped onion
1 cup shredded cheddar cheese
1 (12 oz) can evaporated milk (I used 2 cups of fat-free half-and-half.)
1 tablespoon all-purpose flour (I used two, as I didn't want to have to add a bread to our meal.)
4 eggs (I used 3/4 cup of Egg Beaters and 1 egg.)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (4.5 oz) can green Chile peppers (I think these would be delicious, but I didn't add them because of the kids.)
1. In a large skillet, cook the sausage and onion until the meat is no longer pink and onions are tender; drain.
2. Coat an 11×7-inch casserole with cooking spray. Layer the potatoes, meat mixture and cheese in prepared casserole.
3. In a medium bowl, whisk together the milk, flour, eggs, salt, pepper and Chile peppers; pour over potato mixture.
4. Cover and refrigerate for 4 to 24 hours. Remove from the refrigerator about 30 minutes before baking. Bake at 350 degrees F for 1 hour or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings.
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Food on Fridays