You will most definitely want to visit Organizing Junkie this week. Her Menu Planning crew of 300 + bloggers was asked to share recipes for their family favorites! I’m sharing two of our favorite brunch foods. We love brunch!
We’ve got a busy ballgame week ahead. Lance has an away JV football game tomorrow night, so he’ll need a grab-n-go supper. Tuesday we have our first home volleyball match. Thursday we have home junior high games; we try to eat between volleyball and football, and then Friday brings Football Homecoming! I’m hosting a soup and cinnamon roll supper that night for out of town family who are joining us for the game. This week will fly, and I will need to be super organized!
- waffles (a family favorite!), sausage, scrambled eggs
- sandwiches (for the kids, mom and dad weren’t hungry)
- hamburgers, hot dogs, brats, baked beans, cheesy potatoes, carrots, chips (we grilled out with family after a quick fishing trip)
- fried chicken strips, homemade french fries (ranch chicken wraps for adults)
- bbq brisket, baked beans, broccoli slaw salad, squash and onions
- baked steak, mashed potatoes, green beans
- cheesy potato soup, chili, cinnamon rolls (pregame meal for company)
- sausage and ham breakfast casserole (a family favorite!), banana crumb muffins, apples and dip (team breakfast)
- clean out the fridge
- whatever’s left!
- 1 cup whole wheat flour
- 3/4 cup white flour
- 1 T. baking powder
- 1/4 tsp. salt
- 1/2 cup cooking oil (I use canola)
- 1 3/4 cup milk
- 2 eggs – separated
Mix dry ingredients together. In a small bowl mix wet ingredients, including egg YOLKS. Combine wet and dry ingredients just until moistened. Beat egg whites until fluffy. Fold into batter, leaving some peaks. Cook on waffle iron.
Sausage and Ham Breakfast Casserole (also known as 24-Hour Omelet)
6-7 slices of bread, crustless and cubed 1 lb. chopped ham (or sausage, browned and drained — or 1/2 of BOTH) 1 c. grated cheddar cheese 6 beaten eggs 2 c. milk 1/2 tsp. dry mustard 1/2 tsp. salt 1/4 c. butter
Mix all ingredients except butter. Pour in 9×12 pan. Melt butter and drizzle over the top. Cover and refrigerate overnight (or at least 6 hours). Bake uncovered at 325 for 1 hour.