Make-Ahead Breakfast

Good Morning Sunshine!

I knew this weekend would be busy so, I decided dishes that I could make ahead would definitely be the way to go. I made a hashbrown casserole and a baked french toast.

Hashbrown Casserole

***This is also a recipe I've had forever and not sure where I found it.

Ingredients:

1/2 Pound Frozen Hash Browns

1/4 Cup Canadian Bacon

1/8 Cup Melted Margarine

1/8 Cup Half and Half

1/8 Cup Chicken Stock

- You could definitely substitute 1/4 Cup Cream of Chicken Soup

1 Cup Plain Yogurt

1/8 Cup Chopped Onion

1/2 Cup Grated Cheddar Cheese

1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Directions:

Preheat oven to 350 degrees.

Mix all the ingredients together.

Place in a pan prepared with cooking spray.

Bake for 30 to 40 minutes or until the top is brown.

Baked French Toast (from Allrecipes.com)

Ingredients:

6 Slices of Bread

4 Eggs

1 Cup Milk

3/4 Cups Half and Half

1 Teaspoon Vanilla Extract

1/8 Teaspoon Ground Cinnamon

6 Tablespoons of Butter

1 1/3 Cups of Brown Sugar

Directions:

Arrange the slices of bread in the bottom of a buttered pan.

Beat together the eggs, milk, cream, vanilla and cinnamon.

Pour the mixture oven the bread slices, cover and refrigerate overnight.

The next morning, preheat the oven to 350 degrees.

Bake, uncovered, for 35 to 40 minutes.

After I popped these in the oven, I went to get ready for my pictures. I guess I must have taken longer than I thought; when I returned, these were out of the oven and had already been dished out. Which was very considerate of my wonderful fiance, it just means that there's no pictures. The flowers pictured are from Kevin, he's so great about getting me flowers. There is just something about coming home to a bouquet of flowers. I am sooooo sooooo blessed to have him!!!! :)

My Mom's Visit

Since I was having my bridal pictures taken this weekend my Mom decided it would be the perfect weekend to visit. My Mom lives in Florida (her retirement is rough - lol) which sure is a long way from Omaha so, I get pretty excited when she comes up. We had such a wonderful and productive weekend!

My Mom arrived late Friday night - too late for dinner but, not too late for dessert! So, we all enjoyed a Red Velvet cupcake! Red Velvet cake happens to be one of Kevin's and my Mom's favorites so it was an easy choice!

Here's Paula Deen's recipe:

Ingredients:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Direction:
Preheat Oven to 350 degrees.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.

Even though Paula's recipe recommends cream cheese icing, the *only* icing Kevin and my Mom like is buttercream - so, that's the one I made. I'm not sure where this recipe is from, it's just been in my recipe box forever.

Ingredients:
1/4 Cup Solid Vegetable Shortening
1/4 Cup Butter
1/2 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
1 Tablespoon Milk

Directions:
Cream the butter and shortening with an electric mixer.
Add the vanilla.
Gradually add the sugar, beating well.
When all the sugar has been well mixed, the icing will appear dry.
Add the milk and beat at medium speed until light and fluffy.


Since I was busy baking away, my awesome friend Lindsay iced the cupcakes for us! She is an absolute doll! :) I completely forgot about the sprinkles until the icing had already hardened so, they didn't really stick. Oh well, they were still tasty!