Welcome to the third installment of my holiday breakfast series–I hope you all had a wonderfully delicious Thanksgiving! Now that we’re in the thick of the holiday season, you’ll probably be playing host to a number of visitors over the next month. The last few Fridays have been all about breakfast recipes that are easy to prep, can be made ahead, or serve a crowd, making them perfect for entertaining all those pesky house guests. See other posts in this series here, here, and here.
When I think of foods that defined my childhood, several memorable recipes stand out among all the awesome foods I ate growing up. Strawberry Jello salad (more dessert than side dish, if we’re being technical), a ridiculously delicious cheesy potato casserole we call Jessie potatoes (not actually named after me), grilled pork steaks (which, as it turns out, are strictly a greater-St. Louis-area thing), and my mom’s incredible lasagna (made in the microwave but better than any Italian restaurant) all come to mind. They’re the things I missed when I was away at college, cooking for myself but unable to properly recreate the tastes I remembered from home. This creamy and delicious breakfast casserole makes that list.
Thanksgiving is tomorrow. Tomorrow, you guys! I’m sure (I hope?) that your menus are set and everyone knows what to bring, but I wanted to pop in and share a last-minute treat that would make a perfect addition to your dessert table. Because let’s face it. There’s always that one person at Thanksgiving dinner (God knows where they come from, but they’re always there) who doesn’t like pumpkin pie. Or chocolate. Or apple-based anything. That person is weird, but we love them, so they get invited to dinner in spite of their odd dessert choices. Rather than risk leaving someone without dessert on Thanksgiving of all days, let’s make them crispy treats.
Welcome to the second installment of my holiday breakfast series! Thanksgiving is almost here and that means you’ll probably be playing host to a number of visitors over the next several months. The next few Fridays will be all about breakfast recipes that are easy to prep, can be made ahead, or serve a crowd, making them perfect for entertaining all those pesky house guests. See other posts in this series here, here, and here.
Last Friday we talked about pancake mix, which is one of my favorite shortcuts to feeding a crowd. But what do you do when not everyone is going to be eating at the same time? When some people are up and out the door early while others like to sleep in, having breakfast ready to go whenever they are becomes a necessity.
Can we talk about carbs for a minute? I love them. More than I love anything else in this life. (Except my boyfriend and our dog and my family and my friends and maybe ice cream. But definitely more than everything else.) Bread, pasta, and potatoes are my desert island foods, the things I could eat forever and never get tired of, and this slow-cooker marinara sauce is dreamy because it goes incredibly well with two of them. (And I bet it wouldn’t be half bad on potatoes either, I just haven’t tried that yet.)