Saturday, March 30, 2013

Is spring finally here?

This is the day that the Lord has made, I will rejoice and be glad in it.
This song keeps running through my mind on this beautiful morning. I thank God for each day, but the sunshiny ones are extra special.

I think we are finally, slowly easing into spring! It's been a long time coming and I think everyone is ready for some warmer temperatures and most of all, some sunshine! Sunshine and blue skies are a rare commidity through the long winter months here in Ohio, and makes one jump for joy when we finally receive one.

 Today is one of those days and the birds are singing.......

and the bluebirds are checking out some future homes. I'm hoping they decide to move in.

 The hellebores are starting to bloom again after getting frozen this last month.

And I love when the dainty crocuses start blooming. 

These bright cheery flowers have been appearing this week.....a welcome sign that spring is on it's way.

Thank God for Spring!


Monday, March 25, 2013

When I think of spring, this isn't it!

Just have time to post a few pictures of the snow we got overnight before I go to work. I think there still some more to come.

I wish I would have taken them as soon as I got up. A lot had fallen off by the time I took them. It was breathtakingly beautiful.

I spotted a robin hiding in the holly bushes.

Now enough winter. Bring on SPRING!!!

Sunday, March 17, 2013

Breakfast Casserole

My computer is down again so I broke down and got an iPad. But all my photos are on the computer and I can't get to them right now. I'm trying to figure out how to put photos on the blog with pictures I take with the iPad.   Help!  I'll do what I can until I find my way around on this thing!

Here's a delicious breakfast casserole we really like and hope you enjoy it too.
Breakfast Casserole

6 cups shredded hash browns
6 Tbsp butter, melted
1 lb sausage, browned and drained
2 Tbsp onions, chopped
1/2 cup green or red peppers diced
2 cups shredded cheddar cheese
4 large eggs
1 cup half & half or heavy cream
A few dashes of hot sauce, I like Franks Red Hot
salt and pepper to taste

 Preheat oven to 425 degrees.

1. Put potatoes in a bowl and pour melted butter over and stir until combined.
2. Pour into 9x13 dish and press to make a crust. Bake 20-25 minutes or until potatoes are crisp around the edges. Remove from oven and set aside.
3. Brown sausage with onions and peppers. Drain.
4. In a medium bowl whisk eggs, half & half or cream, hot sauce, salt and pepper.
5. Sprinkle sausage, onions, and pepper mixture over the potato crust.
6. Sprinkle the shredded cheese over the sausage.
7. Pour egg mixture over all.
8. Reduce heat to 400 degrees and bake 20-25 minutes or eggs are set in the center.
printable recipe

Linking to: StoneGable, Chicken Chick, Countrified Hicks, Mealtime Monday, Fluster Buster

Wednesday, March 6, 2013

Honeybun Cake

Recently I was at a brunch and was asked to bring something I had never made before. So I went to my pinterest breakfast board (love pinterest) and found this coffee cake I had pinned from tasty kitchen.

With the glaze on top, it did taste like a honeybun but much better.  Some of the glaze seeps down into the top layer making it moist and yummy. It is amazing served warm, right out of the oven with a cup of coffee. I love the glazy-cinnamon-sugary topping on this cake. It's very easy too since it starts with a boxed mix.

 Honeybun Cake
1 box yellow cake mix (18.25 ounce)
4 eggs
1 cup sour cream
3/4 cup vegetable oil
1 cup light brown sugar
2 tsp cinnamon
2 cups powdered sugar
6 Tbsp milk
1 tsp vanilla

1. Preheat oven to 325 degrees.
2. By hand, blend the cake mix,eggs, sour cream, and oil until well-incorporated. It's okay if there are some lumps. Set aside
3. In a separate bowl, mix together the brown sugar and cinnamon until well-blended. Set aside.
4. Pour half of the cake batter into a greased 9x13 pan spreading the batter out into a thin even layer. Add half of the swirl mixture on the batter, covering the entire layer. Pour the rest of the batter on top and spread until even. Top with the rest of the swirl mixture. With a knife swirl the batter.
5. Bake for 45-50 minutes or till toothpick comes out clean.  I bake a lot of my coffee cakes in two round pans and they usually require a little less time to bake.
6.While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk and vanilla until glaze is desired consistency. Note: I always made my glaze using powdered sugar, hot water, and vanilla. Plus I add in a pat or two of very soft butter. The butter makes the glaze taste so much better. If you use my method, it might take a little less water than when using milk. So start out with less and add more as needed.
7. When the cake comes out of the oven immediately pour the glaze onto the hot cake. You might have to tilt the cake to spread it evenly. Let the cake sit for a few minutes until the glaze is set. This is best served while still warm.

Linking to: Foodie Friday  Diana Rambles  Mealtime Monday  StoneGable  Clever Chicken
Countrified Hicks