40 Breakfast Casserole Recipes

Breakfast Casseroles are such a good idea during the holiday season. They just seem perfect for sleepy children and adults too on those extra special mornings.

I found this wonderful list of 40 breakfast casserole recipes at bystephanielynn.com.

Potato Egg Bake Recipe
source: Taste of Home}

Easiest Cookie Press Cookies

I have this very old cookie press. My Mom got it in March 1965, according to the date on the shipping box. She gave it to me a few years later. I had it tucked away and decided to get it out and make some old fashioned Christmas cookies.

Top 20 Christmas Cookie Recipes

Top 20 Christmas Cookie Recipes

I love Christmas cookies. One of my favs are the old fashioned sugar cookies with colored sprinkles. Christmas just doesn't seem right without them somehow. Another favorite is Mexican Wedding Cookies. My Mom used to make these and they taste soooo very good. But she shaped them a bit different and called them Ladyfingers.

45 Gift-Wrapping Ideas

You know you can count on Martha Stewart for great gift wrapping ideas. I found these on marthastewart.com and they are really cute. Not all of them are ones I would do but I picked out a couple of favorites to try this year. Hope they inspire you as well.

Easiest Chicken Potpies

I love Potpies. They are the perfect cold weather dish. This one from tasteofhome.com is especially good with loads of veggies, creamy filling, and a nice flaky crust. Plus this recipe has instructions for baking one and freezing one for later!

And....its really easy! You only need one large mixing bowl and there is no chopping veggies or making crust from scratch involved. Now, that makes a winning recipe for me.

Impossibly Easy Chicken 'n Broccoli Pie

I thought this would be a good time to publish this because it is so good when made with left over turkey!  I mean, you can only eat so many turkey sandwiches right?

Sweet Potato Casserole

I have no idea how long I have had this recipe but I can tell you I have made this A LOT! It was submitted to an old Farm Bureau News magazine by Ms. Janie L. Haislip. Below is a picture of the original recipe cut from the old magazine. On the back of the recipe there is an article about some Senate Bills awaiting the Governor's signature and ratified by the General Assembly on 8/28/1997. So that gives me some reference for dating it.

I apologize for the pictures or lack of good pictures. I made this batch for my hubby to take to work so it was made in one of those throw away metal pans instead of a pretty dish. Also, I was making it rather late at night and just didn't take a lot of pictures. Maybe I can add some pics later to show you how nice this looks. All I can tell you is how nice it tastes. Even guests that do not like sweet potatoes love this dish.

Personally I prefer this without the little marshmallows but it does look a lot more yummy with them on top.


  • 5 medium sweet potatoes, cooked & mashed
  • 1/3 cup milk
  • 3/4 cup sugar
  • 2 eggs
  • 1 stick butter (sofened or melted)
  • 1 teaspoon vanilla


  • 1 stick butter (melted)
  • 1 cup dark brown sugar
  • 1/2 cup flour
  • 1/2 cup chopped pecans
  • Mini marshmallows (optional)


  • Mix all ingredients for the filling together and pour into a 13" X 9" pan. I like to use a hand mixer to get it really smooth. 
  • Mix together all ingredients for the topping except marshmallows. The original recipe said to "pour" this mixture on top of the filling but  it is way too thick to pour. I just drop small globs of it all over the top, covering as much as possible.
  • Bake at 350 degrees for 40 minutes.
  • Top with marshmallows if desired and cook about 5 more minutes.

Original recipe

Just started putting topping on the filling

Ready for the oven

Ready for marshmallows.

As always, I welcome your comments!

Applesauce Bread

I couldn't wait to try this recipe that I found on joyofbaking.com. I had decided to bake them into mini loaves so I could give them away. Well, all but one of course. One was to "test" to make sure they are gift worthy! lol

As with all quick breads, you won't need your mixer for this. You will just fold wet ingredients into dry ingredients by hand, over mixing will cause it to be tough. You will also only need 2 bowls, one for dry ingredients and one for wet ingredients.

Here are my mini pans. They are 5.75" X 3".

So here's what I did.

Assemble ingredients

Whisk together the flours, baking powder, baking soda, salt, and ground cinnamon.
Add Raisins

Combine the beaten egg, applesauce, oil, yogurt, sugar, and vanilla.
Lightly fold wet ingredients into dry ingredients.
Scrape the batter into the prepared pan(s).
Garnish with dry oatmeal or nuts if desired.
Bake, let cool, slice and serve!

Applesauce Bread Recipe:

  • 1 1/2 cups (195 grams) all-purpose flour
  • 1/2 cup (65 grams) whole wheat flour
  • 1 teaspoon (4 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1/4 teaspoon (1 gram) salt
  • 1 teaspoon (3 grams) ground cinnamon
  • 1/2 cup (75 grams) currants, raisins or chopped nuts
  • 1 large egg, lightly beaten
  • 1 1/4 cups (295 grams) chunky or smooth applesauce (lightly sweetened or unsweetened)
  • 1/4 cup (55 grams) vegetable, corn, canola, or safflower oil
  • 1/2 cup (120 grams) plain yogurt or sour cream (full or reduced fat)
  • 1/2 cup (105 grams) lightly packed light brown or turbindo sugar
  • 1/2 teaspoon (2 grams) pure vanilla extract

If you don't have whole wheat flour you can increase the all-purpose flour to 2 cups, which is what I am doing today.


  • Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
  • Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). 
  • In a large bowl, whisk together the flours, baking powder, baking soda, salt, and ground cinnamon.
  • Stir in the currants, raisins, nuts.
  • In another large bowl, combine the beaten egg, applesauce, oil, yogurt, sugar, and vanilla.
  • With a rubber spatula or wooden spoon, lightly fold the wet ingredients into the dry ingredients just until all the ingredients are combined and moistened (do not over mix or the bread will be tough).
  • Scrape the batter into the prepared pan, smoothing the top with the back of a spoon. 
  • For garnish, you can sprinkle the top of the bread with 2-3 tablespoons of rolled oats or chopped nuts.
  • Bake for about 45 to 55 minutes (about 30 minutes for mini loaves) or until the bread is golden brown and a toothpick inserted in the center comes out clean.
  • Remove from oven and place on a wire rack. Let cool about 10 minutes before removing from pan.
  • Wonderful served warm or at room temperature.Can be stored in an airtight container for several days at room temperature, or it can be frozen.
  • Makes 1 regular loaf or 3-4 mini loaves. (I made 4 but they were not very full)

See "how to" video for this recipe or read more here....

Almond Pinecones

There are only two things I have to say about this recipe. 

  1. EVERYONE loves it!
  2. I am always asked for the recipe.

I have been making this as a holiday appetizer for as long as I can remember cooking holiday meals (that's a long time). 

Here's what you need.

  • 1 1/4 cups (1 can) Smoked Almonds. I use Smokehouse brand.
  • 8 oz. Cream Cheese
  • 1/2 cup Mayonnaise
  • 5 crisply cooked bacon slices, crumbled.
  • 1 Tablespoon finely chopped onion
  • 1/2 teaspoon dill weed
  • 1/8 teaspoon pepper

Here's what you do.

  • Fry bacon very slowly (low heat) so it will cook extra crispy.
  • Drain bacon on a paper towel until it cools. It will then crumble very easily.
  • Combine softened cream cheese, mayonnaise, crumbled bacon, finely chopped onion, dill weed, and pepper. Mix well.
  • Cover and chill several hours or overnight.
  • Form the mixture into two pinecone shapes on serving plate.
  • Beginning at the narrow end, press almonds at a slight angle into cheese mixture in rows.
  • Continue overlapping rows until all cheese is covered.
  • Garnish with artificial pine sprigs.
  • Serve with crackers.

Makes 1 1/2 cups

Idea! Let older children put the almonds on while you're working on something else. A good way for them to help.

What I cook for Thanksgiving

I have cooked a lot of holiday meals over the years. Most of what I cook is traditional and old fashioned, the kind of dishes that don't need a recipe. I respect tradition and although I will usually throw in something different its basically the same main dishes each year.

Here's what I make:
  • Roast Turkey (sometimes I get 2 small turkeys, one to roast and one to fry.)
  • Dressing
  • Gravy
  • Baked Ham
  • Collards (fresh)
  • Potato Salad
  • Sweet Potato Casserole (Click here for recipe)
  • Homemade Rolls
  • Deviled Eggs
  • Cranberry Sauce
  • Almond Pinecones and crackers (Click here for recipe)
  • Sweet Tea
  • Coffee after dinner
  • Pumpkin Pie
  • Pecan Pie
Hot Pepper Vinegar is put on the table for those who want on their collards (delish!). Potato Salad and Deviled Eggs are often brought by others as is various other deserts like Apple Pie. I might also add String Bean Casserole or some sort of Corn dish.

One thing I like about having the Deep Fried Turkey is that the men usually cook it and it gets all the guys outside and out of the kitchen. lol  But I find I must have the traditional roast turkey as well as some of the family really expect that. Plus its hard to have dressing and gravy without it.

Here are ways I make all this a little easier.
  • The collards can be cooked and chopped at least one day before.
  • I bake the sweet potatoes and make the main part of the casserole the day before.
  • I make the cheese part of the Almond Pinecones the day before.
  • Deviled Eggs can be made the day before.
  • I set out a stick of real butter in nice butter dish at least an hour before dinner so it will be easier to spread on the rolls.
  • The pies can be made the day before.
  • Dump ice trays into container and make sure there is enough ice at least day before.
  • Set the table the day before.
  • Clean out the refrigerator at least one day ahead, I'm gonna need the space.
  • Any house cleaning that is not done before now doesn't get done (except kitchen cleaning as I go). I may wipe down the bathroom before guests arrive but that's it. I've learned not to stress over it and just get on with dinner.
  • Stop everything at least a half hour before time for family to arrive and "chill"!
  • I have learned to let others wash the dishes after dinner. They want to do it and I enjoy the rest. 
One battle I have is space. I have a small house and its hard to come up with enough seating as well as counter space for desserts and such. Even some side dishes end up on the counter because there is no way to get everything on the table. But you know what? No one seems to mind, they just want to enjoy the day with family. They don't even seem to care if the turkey is dry or the gravy just never thickened enough. It seems every year there is something that just doesn't turn out just right.

Would love to hear your comments. What do you cook for holiday meals?

"The Best" Brownies

I thought I would share this very simple recipe with you. In fact, its so easy you will be wondering why you ever bought brownie mix. But its not just easy, its VERY good.

I have made these brownies more times than I can count over the years. With just a few ingredients and one mixing bowl I can turn out delicious brownies in no time. I prefer to use real butter instead of the oil. I also like to add chopped pecans but I didn't have any today and as we are waiting for Hurricane Sandy to pass I wasn't going out for any.

The original recipe did not use self rising flour but all purpose flour with baking powder and salt. I have always used self rising flour when making these and they have always turned out great. I know many of you are not SR flour fans however, so I included instructions for using all purpose flour w/ baking powder and salt added. (Self Rising Flour has baking powder and salt already added.)

This recipe is from an old Hershey's Cocoa Cook Book copyright 1979.

So here we go....

Assemble the ingredients

Blend melted butter, sugar and vanilla in a mixing bowl. Add eggs and beat with spoon.

Add the cocoa and flour

Pour evenly into pan and bake.



  • 1/2 cup vegetable oil or melted butter. (1 stick)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/2 cup self rising flour *
  • 1/3 cup cocoa
  • 1/2 cup chopped nuts (optional)
* or Mix together 1/2 cup all purpose flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt.

  • Preheat oven to 350 degrees
  • Grease a 9 inch square pan
  • Blend oil or melted butter, sugar and vanilla in a mixing bowl.
  • Add eggs and beat well with spoon.
  • Add flour and cocoa and mix well.
  • Stir in nuts.
  • Spread in greased pan
  • Bake at 350 degrees for 20 to 25 minutes or until brownie begins to pull away from edges of pan.
  • Cool in pan.
  • Frost if desired
  • Cut into squares, 16 brownies

Slow Cooker Comfort Pot Soup

Today as we wait for Hurricane Sandy to pass the weather is cooler, windy, and rainy. What a perfect day for Slow Cooker Comfort Pot Soup!

I'm not sure why this is called Comfort Soup as its really just a wonderful vegetable beef soup. I guess all soup could be considered comfort food however. A nice pot of soup just has a homey feel, all warm and cozy. Anytime we are waiting out a hurricane (we live on the east coast of NC), I try to have something warm and comforting cooking.

I also love anything cooked in a slow cooker because I like to get it started and then not have to mess with it all day.

I do have a couple of recommendations for this recipe. Instead of buying four bags of frozen veggies I would just buy the frozen mixed vegetables that has green beans, carrots, corn, and peas. The carrots will be smaller pieces but should work just fine.  Today I just made it the way the original recipe is written. I also chopped 1/2 of a small onion and added to the mix. Most of you won't need extra salt but I also added salt and pepper.

Serve with some hot crusty bread or a grilled cheese sandwich!

What I did...

Assemble your ingredients.

Brown the beef

Mix everything together in the slow cooker. Note, the recipe says to use a cooking spray but I just coated the inside of the pot with butter.

You will need:

  • 8 ounces lean ground beef (can used turkey)
  • 3 cups tomato juice (you can use reduced sodium)
  • 1 3/4cups (one 15 ounce can) Beef Broth
  • 1 1/2 cups frozen cut green beans
  • 1 cup frozen sliced carrots
  • 1 cup frozen peas
  • 1 cup frozen whole kernel corn
  • 2 cups diced raw potatoes
  • 1/2 cup (one 2.5 ounce jar) sliced mushrooms, drained
  • 1 teaspoon Italian seasoning

What you do:

In a large skillet sprayed with olive oil flavored cooking spray brown meat. Spray a slow cooker container with olive oil flavored cooking spray. In prepared container, place browned meat. Add tomato juice, beef broth, green beans, carrots, peas, corn, potatoes, mushrooms, and Italian seasoning. Mix well to combine. Cover and cook on MEDIUM for 8 hours. Mix well before serving.


I wanted to share one of my old things with you. This is a Toast-O-Later bread toaster that belonged to my Grandmother. It was impossible to get a photo without all kinds of reflections that I did NOT want you to see! lol

I think this thing is so neat! You put the bread in one end and a little conveyor belt with teeth carries it through the toaster and then it falls out the other side.

The adjustment for lighter or darker toast simply adjusts the speed of the conveyor to make the bread move slower or faster through the toaster thus making it lighter or darker.

The little window in the front lets you see the toast as it goes through.

Would you believe this toaster still works?

Here is the plate on the bottom that says it is a Model J and Serial 8 48.

Bread goes in this side
 And comes out this side!


I even have the little instruction sheet that came with it! And, as you can see, it was purchased September 15, 1948. And check out that price! $21.95 was a lot to pay back then for a toaster. Course, if you lived "West of the Rockies" you had to pay more. lol

Hope you enjoyed a bit of history with me. ♥

Slow Cooker Peanut Butter Apple Crumble

For some reason fall just seems to mean crock pot or slow cooker weather. It also means apples, cinnamon, and nutmeg. All these can be found in this recipe plus peanut butter. Wow!

You will need:
  • 4 1/2 cups cored, peeled, and sliced cooking apples
  • 1/2 cup quick oats
  • 6 tablespoons Bisquick Baking Mix (can use Reduced Fat Bisquick)
  • 1/3 cup sugar (can use pourable Splenda or Sugar Twin)
  • 1 teaspoon apple pie spice (or make your own, directions below)
  • 6 tablespoons Chunky Peanut Butter (can use reduced-fat)
BTW, 1 pound apples should equal 3 cups cored, peeled, and sliced apples. So you will need about 1 1/2 pounds. Rome, Granny Smith, or Fugi are good baking apples. I used 2 1/2 of the apples pictured.


  1. Spray slow cooker container with butter flavored cooking spray. 
  2. Evenly layer the sliced apples in the bottom.
  3. Combine oats, baking mix, sugar, and apple pie spice.
  4. Add peanut butter.
  5. Mix with a fork until mixture is crumbly.
  6. Sprinkle crumb mixture evenly over apples.
  7. Cover and cook on LOW for 6 to 8 hours.
  8. Mix well before serving.

Assemble your ingredients

Spray slow cooker container with butter flavored cooking spray.

Evenly layer the sliced apples in the bottom.

Combine oats, baking mix, sugar, and apple pie spice.

Add peanut butter.

Mix with a fork until mixture is crumbly.

Sprinkle crumb mixture evenly over apples.

Cover and cook on LOW for 6 to 8 hours. My slow cooker must cook fast because cooking for 6 hours was plenty.

Mix well before serving.

Makes 6 servings (2/3 cup)

Hope you enjoy!

If you use the low fat alternatives and the sugar substitute, each serving will equal 190 calories, 6 gm Fat, 5 gm Protein, 29 gm Carbohydrate, 162 mg Sodium, 17 mg Calcium, 4 gm Fiber.

To make your own Apple Pie Spice:

Combine the following and store in an airtight container.
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoons ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cardamom

Blueberry & Raspberry Baked Oatmeal

I'm the type that would be fine just skipping breakfast. But, that's not supposed to be healthy plus my vitamins seem to set better if I eat something. But what? Sometimes I just eat a piece of whole wheat toast, or maybe a banana. I like cold cereal but not in the morning, I like to eat that at night. lol 

I am a fan of oatmeal, not that instant stuff, but real oatmeal. But only when the weather is cold and its not cold here yet. I still had blueberries in the freezer from my berry picking this summer (story here), so I went searching for a breakfast recipe using oatmeal and blueberries.

I found the following recipe from sohowsittaste.com. It sounded delicious with oatmeal, blueberries or raspberries, walnuts, and even a little maple syrup. I also liked that it could be put in the refrigerator to provide breakfast all week. Just heat in the microwave for a warm and healthy breakfast. Only about 200 calories too if you use skim milk and sugar free syrup. I decided to give it a try.

Preheat oven and assemble the ingredients.

Grease the baking dish

Mix the dry ingredients

Mix the wet ingredients

Evenly spread sliced bananas and 1/2 of the berries in the bottom of the baking pan.

Sprinkle the oat mixture on top of the fruit. Note: the spices will tend to settle to the bottom so be careful not to dump out the last of the dry ingredients in one spot.

Pour the wet ingredients evenly over the oat mixture.

Top with remaining berries and nuts.

Bake, BTW this is going to smell great while cooking.

Now eat and enjoy a warm healthy breakfast! Mummm


1 cup old-fashioned rolled oats
1/4 cup chopped walnuts, divided
1/2 tsp. baking powder
3/4 tsp. ground cinnamon
Pinch of salt
1/4 cup maple syrup (can use sugar free)
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced
1 cup blueberries or raspberries, fresh or frozen, divided


1. Preheat the oven to 375F.
2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon, and salt. Stir to combine. In a liquid measuring cup, combine the syrup, milk, egg, butter, and vanilla.
3. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
4. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.