the other breakfast casserole

it has no name. it is "the other" breakfast casserole because, well, see, when i was growing up my mom always made eggs portugal, a sausage and egg breakfast casserole that is delicious. (it deserves its own post it is so yummy.) despite its namelessness (is that even a word?), this casserole is also deee-licious. with the addition of the whipping cream and parmesan, it is reminiscent of eggs benedict with a bechamel-type sauce. when i first had it, i was enamored with the uncracked, whole eggs on top. what a splendid way to eat a breakfast casserole.

i got this recipe not too long ago from a friend of my husband's aunt. sounds distant, but it's really not. she lives here in kansas city, so we were invited over for brunch one glorious sunday morning. it is a perfect casserole for a brunch or better yet, a holiday morning breakfast like easter. i have a few more great easter morning breakfast ideas coming up in the next couple weeks, so stay tuned and happy brunching!

10-12 slices ham

8 slices swiss cheese

1 dozen eggs (whole)

dash of kosher salt

1/2 pint whipping cream

1 cup parmesan cheese, grated

layer in 9x13 pan in order listed (ham on the bottom, then cheese next, crack eggs on top and sprinkle with dash of kosher salt.) bake at 350 degrees for 20 minutes. Pour 1/2 pint whipping cream and 1 cup parmesan cheese on top. continue baking for another 20-25 minutes or until the top is golden brown. let set for 5 minutes and serve.

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heart cookies

got this recipe from martha for valentine's day. it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy. i'll be taking these to a preschool party and around to some of my friends tomorrow. they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these. the dough turned out be a bit different than the recipe claims, but i made it work. i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies. one great tip on melting chocolate is do it in the microwave! it's so easy and you don't have to worry about a double-boiler and all that clean up. ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here . i'm sure the nutella way would be good, too. it's just not something i regularly have in my pantry, for good reason.

hash brown quiche

sorry i've been m.i.a. for a while. i haven't really been m.i.a. i just moved across the country in the middle of the first trimester of my third pregnancy and i've been a little wonky the past few months. (ask my husband) while in the throngs of packing up our house full of junk, er... things, i just couldn't keep up with all my responsibilities, so the blog had to go...temporarily. plus, i mean really, along with all the yucks of those first few months like feeling like your stomach is turning inside out and you can barely keep control of your balance and you don't even want to think about food, i had a strange aversion to all things cyberspace. even the thought of facebook or checking my email or this blog sent me into a spin of nausea. strange, i know. i can't really explain it. i do have a friend who said when she was pregnant she had a strange aversion to certain people. anytime she saw someone in particular, it would make her si

pear salad with lemon-garlic vinaigrette

i have a friend who served me this salad. it was love at first taste. i think i could spend the rest of my life with that dressing. i found myself wanting to eat it so often, i had to find something else to pair it with (just plain drinking it was not an option, although, it did cross my mind.) it actually happened by accident. i added pears to my salad one day and loved it so much, the next day i decided to leave out the lettuce/spinach altogether. the result: a fantastic and easy salad that just may make your lips pucker up and make your heart skip a beat. 2 fresh pears, peel on and diced grated parmesan, or any other sharp cheese almonds, chopped or slivered (the original recipe calls for crumbled bacon, which would be fantastic even in this salad!) lemon-garlic vinaigrette juice of one lemon small clove of garlic, minced 2/3 cup canola oil salt and pepper to taste combine in a jar and shake to emulsify (or you can whisk in the canola oil to emulsify.

a new nothing with a speckled handle

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