a new nothing with a speckled handle

if you want something that will get your kids up in the morning, bake these pullaparts!  they smell fantastic and they're covered in ooey gooey sticky nutty caramel.  it's a traditional family recipe that my mom would make for every holiday (like easter!) or church general conference morning.  they're easy because you can make them the night before and bake them the next morning.  i'm not claiming any health benefit by eating them, though, just pure joy from rib-stickin', finger-lickin' goodness. mom's pecan-cinnamon ring 1/2 to 1 cup chopped pecans 18 frozen dinner rolls (Rhodes) 1 (3oz) package butterscotch pudding (not instant) 1/2 cup butter 3/4 cup brown sugar 3/4 tsp cinnamon grease the bottom and sides of a bundt pan.  sprinkle nuts evenly in bottom of pan.  place frozen rolls on the nuts and sprinkle the dry pudding on top.  melt the butter and combine it with the brown sugar and cinnamon.  pour this mixture over...

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 particu...

this quiche is crustless, which makes for a quick version of a breakfast favorite!  pair it with a salad or fruit, change up the mix-ins and it makes a fantastic brunch, lunch or dinner.  it's very versatile and so yummy!  beat together in the following order: 1.  1/2 cup bisquick 2.  3 eggs 3.  1 1/2 cups milk 4.  1/4 cup butter  5.  dash of salt and pepper pour mixture into greased pie pan and add any of the following ingredients: swiss or other cheese zucchini mushrooms bacon or ham tomatoes bake at 400 degrees for 35 minutes.  after 15 minutes, top with parmesan cheese and bake until egg mixture is set and cheese is crispy and browned.

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...

I saw this recipe made on Everyday Food and I thought, "I bet I could make that even better!" And so, tonight I did. I took the original recipe and added a few more veggies, cheese and changed the tomato topping. There are a few tweaks I might make next time, but overall, it was easy, healthy and fun to make. I have posted my version of it below. 2 tsps olive oil 1/2 medium onion, diced 1/4 green pepper, diced (It would probably be better with a red pepper for sweetness.) 1 carrot, diced 5 slices bacon 8 eggs 2 Tbsp water 1 cup mozzarella cheese Kosher salt and pepper, to taste 1/2 cup ricotta cheese 1-2 cups spaghetti sauce Preheat oven to 350°. In a 12" ovensafe nonstick skillet, heat 2 tsps olive oil. Cook carrot until soft, about 5 minutes. Add onion and pepper or any other veggies and cook until soft. Remove to paper towel and cool completely. In the skillet, cook bacon until done, not too crispy, though, as it will continue to cook in the oven. When do...