Sausage Breakfast Casserole

I’ve never met a breakfast casserole that I didn’t like. This one is from 

my Mom’s collection of recipes.  I can remember her making this the 

night before Christmas and then baking it in the oven while everyone 

opened up presents.  This one might be my favorite because of the 

memories it brings.

Sausage Breakfast Casserole

1 lb roll of sausage, cooked, drained and crumbled

4 cups day old cubed bread

3 cups sharp cheddar cheese; shredded

2 (12-oz) evaporated milk

10 large eggs; lightly beaten

1 medium onion; diced

1 teaspoon dry mustard

1/4 teaspoon onion powder

Salt and pepper to taste

Grease a 9 x 13 inch baking dish.  Lay bread in the baking dish and 

sprinkle with cheese. 

In a medium bowl, mix evaporated milk, beaten eggs, dry mustard, 

onion powder, diced onion and salt and pepper.

Pour evenly over bread cubes and cheese. Next, sprinkle the top with 

crumbled sausage.  Cover with plastic wrap and refrigerate overnight.

When ready to bake:  Remove casserole from refrigerator and add 

remaining cup of cheese on top.  Bake for 55 to 60 minutes or until 

cheese is golden brown.Preheat oven to 325° degrees.

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Cheesy Potato Skins with Bacon

Cheesy Potato Skins with Bacon

6 russet potatoes
10-12 slices bacon, cooked & chopped...
2 cups shredded cheddar or colby cheese
1 cup butter, melted
scallions (green onions), chopped
sour cream or ranch dressing

Preheat oven to 425 degrees. Wash & dry potatoes, pierce with fork. Rub olive oil all over the potato and sprinkle with course salt. Bake in the oven for about an hour or until potatoes are tender when pierced with a fork. Remove from oven and allow to cool for about 10-15 minutes.

Cut the potatoes in half lengthwise and scoop out potato into a large bowl. Don't scrape too deep as you want to leave some potato in the shell. Next, line a baking sheet with parchment paper and place potato skins onto baking sheet with the open side face down. Brush entire skin with melted butter and put back in the oven to bake for another 15 minutes or so. 

























You want the skins to be crispy. After about 15 minutes of baking, turn the skins over and fill with cheese and bacon. Then bake for another 5 or 10 minutes until cheese is melted and bubbly. Remove and sprinkle with scallions and more bacon bits and then top with sour cream or ranch dressing or whatever you like.

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The Perfect Holiday Prime Rib Roast

The star of my Holiday dinner every year is the Prime Rib roast. It all starts with knowing how to pick the perfect roast to prepping it and cooking it. There's is no better roast then the standing rib roast for tenderness and flavor. And there is nothing to making one...just season it well and put it in the oven.

The Perfect Holiday Prime Rib Roast

1 standing Rib Roast (whatever size you want)  

½ cup of butter (1 stick), softened

1 tablespoon extra-virgin olive oil

6 cloves garlic, finely minced

1 tablespoon Montreal Steak Seasoning

1 teaspoon dried rosemary, chopped

1/2 teaspoon dried thyme

1 teaspoon parsley 

2 teaspoons cracked black pepper

2 teaspoons sea salt 

Take your roast out of the refrigerator and let it set on your counter for at least 2 hours. You want it to be at room temperature before roasting. Make a mental note of how much the roast weighs as you will be pre-roasting at 5 minutes per pound. 

When ready to prepare the roast, preset your oven to 500 degrees. While oven is heating, mix the softened butter with the oil and remaining seasonings until you have a paste. Pat the roast dry with paper towels on all sides. Turn the roast fat side up and smear all sides with herb butter.  

Lay your roast on a rack inside a roasting pan. If you do not have a rack, crumple up some aluminum foil and lay it in the bottom of your roasting pan for your roast to rest on. You want it to be up off the bottom of the pan.

 

Now multiply weight of roast by 5 minutes for total cooking time at 500 degrees. The small roast you see in the photo was about 3 pounds and I set the timer for 15 minutes. Put the roast in the hot oven on the middle rack.  

 

As soon as you reach your time, turn the oven OFF and do not open the oven door for at least 2 hours if your roast weighs 4 pounds or more. This will result in a perfect medium rare prime rib.  The temperature at the time you remove the roast from the oven should be about 120-125 degrees. Remember, it will continue to cook outside the oven while resting. 

 

For a rare prime rib you want the temperature to reach 115° degrees. 

For a well-done prime rib, you want your temperature at 145 degrees.

Remove the roast from the oven when you get the desired temperature. Cover or tent loosely with foil, and allow it to rest for about 15 minutes before carving.

 

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Holiday Bone-In Pork Roast

I love making a roast.  Whether it’s beef or pork they are so easy to make and such an elegant show stopping center piece for your holiday table, especially the standing rib roasts.  This Herb Crusted Pork Rib Roast is so tender and juicy with just the right amount of seasoning. Keep in mind that pork rib roasts are much more affordable than beef rib roasts and great for serving a large group

Holiday Bone-In Pork Rib Roast

Dry Rub

1 cup brown sugar, firmly packed
1/2 cup paprika
1 tablespoon sugar
1/4 cup garlic powder
2 tablespoons mild chili powder                         
2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice


 

Mix all dry seasonings and ingredients together until blended. Lay roast on plastic wrap and rub generously with rub. Wrap in plastic wrap and store in the refrigerator for at least 2 hours.

Preheat oven to 450 degrees. Put a rack inside a large shallow roasting pan to keep the roast off the bottom of the pan. Discard plastic wrap and lay your roast on top of the rack. Then fill the bottom of the pan with water under the ribs making sure the roast is not touching the water.

 



















 Cover tightly with aluminum foil and bake for 30 minutes in a hot oven.  Turn the temperature down to 300 degrees and allow ribs to cook slowly for at least 4 hours or until bones can slide out easily when pulled from the roast.

 
 



















Remove from oven and carefully remove foil so that steam escapes.  Carefully use tongs to lift the roast to a platter. Tent loosely with foil and allow to rest for about 10 minutes before carving.  Remove foil, slice between the rib bones and serve.






 


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