OCTOBER

OCTOBER

June 9, 2012

A Texas Style Breakfast for A Little Buckaroo!


Cool Hand Luke is Coming to Texas!


The Divine Miss M has been keeping little Luke quite busy this summer month of June. With Nursery school out for the summer, this little guy has had a full social calender. They will be headed to the new Texas house to celebrate his 4th birthday with balloons, barbecue, ice cream, cousins and swimming at Grandma's and Papa's! In Atlanta they have busied themselves by working on their new deck (pictures soon to follow), building a river in the yard and sailing bottlecap boats, swimming lessons, playmate visits and horseback riding!



Bonding with Peanut


Ride Em' Cowboy



Four Year Olds have a lot of questions about horses, barns, stalls, hay......and pony poop!



This little guy needs to get to the country more often! What a grand adventure!

Estelle's is planning on a Texas Style Breakfast when
 ole' Cool Hand Luke visits in a few weeks!
Ya'll get ready to Cowboy Up!!!



TEXAS STYLE BREAKFAST CASSEROLE
7 eggs
1 lb. spicy sausage-Jimmy Dean Breakfast Sausage (HOT)
1 cup cooked diced ham
1 cup milk
4 oz. cream cheese-softened
1 lb. (16 oz.) small curd cottage cheese
16 oz. Monterrey Jack cheese shredded
1/4 cup chopped green pepper
1/4 cup chopped onion
2/3 cup melted butter
1/2 cup flour
1 tsp. baking powder
1 tsp. paprika
1 tsp. ground dry mustard
2 tsp. sugar


The night before, cook the sausage. drain...let cool. In a medium bowl use whisk and beat eggs, milk and sugar together. In a large mixing bowl combine all other ingredients and mix well, then pour egg mixture on top and mix really well. Spoon mixture into a sprayed 9x13 or 3 quart baking dish. Cover and refrigerate. Next day remove from refrigerator and let sit for 20 minutes. Bake at 350 degrees.F,  uncovered, for about 1 hour. Test for doneness with knife..should come out clean. Center should be firm when done. Let sit for 20 minutes then cut into squares to serve.

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