Category Archives: Breakfast

Nantucket Cranberry Pie


You are at the right blog, I thought a change would be nice. What do you think of the new look? I am liking it!

Sorry for being MIA, it has been a busy couple of months. I have so much to share, but not sure where to begin and that is why I have not posted in a while. So, I think I will just share a recipe.

Jim, by cooking buddy sent me this recipe. It is the perfect time of year to make this recipe, since cranberries are in the stores right now. So, if you got a bag of cranberries hanging around, this is a super easy and tasty way to get rid of them. I believe he found the recipe on Food Network Website.

Nantucket Cranberry Pie
  • 2 cups chopped fresh cranberries (I used whole bag and I just realized I did not chop them!)
  • 1/2 cup chopped walnuts
  • 1 1/2 cups sugar, divided
  • 2 eggs
  • 3/4 cup butter, melted
  • 1 cup flour
  • 1 teaspoon almond extract
Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9″ or 10″ cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy
Notes: I used pecans instead of the walnuts (because that is what I had). Jim also used pecans, but used vanilla instead of almond extract. Being the almond lover that I am, I used the almond extract. I think next time, I try sliced almonds in place of the walnuts 🙂
As you can see, it really does not look like a pie. I think it is more like a coffee cake.
Have you started your Christmas shopping yet or have your decorations all up? I have started shopping, but need to start on the decoration asap!
~Relish Food & Life

Silk Dyed Eggs and Sausage Pomodoro Brunch Bake


We made Breakfast with Samantha today 🙂 All the way from West Palm Beach. Technology is great, especially when a love one lives so far away.

This recipe was in the News Democrat this week. They always hassle me when I try a new egg casserole, because they love my Mom’s Breakfast Casserole. This is totally different from hers, Mark said he loved the tomatoes in it.Please make sure to see my notes on ingredients.

Sausage-Pomodoro Brunch Bake

  • 1 12-ounce package bulk reduced-fat pork breakfast sausage
  • 1/3 cup refrigerated basil pesto
  • 1 can Pillsbury refrigerated crescent dinner rolls
  • 1 14.5-ounce can Muir Glen organic diced tomatoes, drained
  • 1/3 cup crumbled feta cheese (1½ ounce)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 6 eggs
  • 2 tablespoons milk
  • 3 tablespoons shredded fresh basil leaves

Heat oven to 375degrees. In 10-inch nonstick skillet, cook sausage 6 to 8 minutes over medium heat or until no longer pink, stirring occasionally. Remove from heat. Stir in pesto. Set aside to cool.  Unroll crescent dough into 13-by-9-inch glass baking dish. Press dough in bottom and ½ inch up sides. Press perforations to seal. Spoon sausage into dough-lined dish. Sprinkle tomatoes and feta cheese over sausage. Top with mozzarella cheese.  In medium bowl, beat eggs and milk with wire whisk until well-blended. Pour egg mixture evenly over ingredients in dish.  Bake 20 to 25 minutes or until dough is golden brown and knife inserted in center comes out clean. Cool 10 minutes. Sprinkle with fresh basil.
Yield: Serves 8.

NOTES: I used Italian sausage and used around 1 3/4 lb. I feel the Italian sausage gave it an extra little kick. I used an Italian mix for the mozzarella cheese. I had a package open and just used that. I did not have any fresh basil. I hope to soon, it is planted 🙂 I am thinking next time I will use a mixture of the diced tomatoes and sun dried tomatoes or all sun dried. I love the flavor of sun dried tomatoes.

Sorry, no ingredient line up.

See, I cooked breakfast with Samantha and Jeff 🙂 Press crescent Rolls into the bottom of a 9 x 13.

Brown sausage; drain and mix with pesto.

Put sausage and drained tomatoes on top of crust.

Top with cheeses.

Beat eggs and milk together and pour over the casserole.

Pop it into the oven.

I wish I had fresh basil, that would have made it extra good.

Sausage Pomodoro Brunch Bake. FYI, I just looked up Pomodoro, it means tomato in Italian.

Ok, I had some fun today with eggs, Silk- Dyed Eggs. I found this on Our Best Bites. Please click and see her wonderful photos. Mark decided he could part with one (1) tie.

Find a 100%silk tie and fresh eggs.

Take out the lining of tie, so it is just the silk.

Wrap the egg with the right side of the fabric making contact with the egg. The right side is the printed side, or the side that would be on the outside of the tie. You want to try to wrap the fabric as tight as you can without breaking the egg.

Then take an old pillowcase or handkerchief and wrap the eggs with it. I used twisty ties to secure at the top.

Pop them in to a pot of water with 1/4 cup of vinegar. Bring to a boil; boil for 20 minutes.

Removed and let cool in a colander or on a towel. I got impatient here!

IT WORKED! I probably did not use the best tie, kind of dark.

Love the crosses on this one.

Pretty cool. I cannot wait to try it with colorful ties. I had to show you before Easter was over. So, go to your husbands closet or a thrift store and find a 100% silk tie to try this out!

Please check out Our Best Bites site. They have some awesome eggs on there. They suggested not eating the eggs, they are unsure about the dyes used in the silk 😦

Happy Easter!

~Relish Family and Friends!

Chicken with Tomatoes and Garlic and Upside-Down Cinnamon-Apple Coffee Cake


I was hungry for Chicken and garlic. I search and found 2 recipes I wanted to make. This is what I picked, Pioneer Woman’s Chicken with Tomatoes and Garlic. It was YUMmmy!

Chicken with Tomatoes and Garlic

  • 8 pieces Chicken Legs Or Thighs ( I used 4 thighs and 4 Breast)
  • Salt And Pepper, to taste
  • 3 4 T Tablespoons Olive Oil
  • 1 2 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14  28 Ounce) Whole Tomatoes
  • 2 3 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary ( I used Basil and Parsley)
  • pinch of red pepper flakes
  • 8 11 cloves Garlic I ♥ Garlic 🙂
  • 16 ounces, weight Pasta
  • Grated Parmesan Cheese, For Serving
  • ½ 3/4 cups White Wine (or Red Wine) ( I used White)

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and red pepper flakes to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add basil and parsley, Garlic cloves that have been peeled (but whole) garlic, and the chicken. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin(mine was perfect) if not, remove the chicken from the pot and boil the sauce on the stove top for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Ingredient line up minus the chicken.

Salt and pepper the chicken.

Melt butter with the olive oil and then add the chicken.

Brown on both sides, then put them on a plate.

Add wine to pot to deglaze the pan. This will loosen up all the yummy stuff on the bottom of the pan.

Add tomatoes with their juices and tomato paste. Add salt and red pepper flakes to taste. Stir to combine.

Bring to a boil.

This is the amount of basil and parsley I used.

Add chicken, herbs and garlic to the pot.

Cover. Pop into the oven. Bake for 1 hour.

Oh yeah, that smells awesome!

I served this over pasta. I re-read her recipe today and she also suggest serving it with mashed potatoes. I wish I would have served it with mashed potatoes.. I love tomato gravy on mashed potatoes. Mark commented that you really do not need the pasta. The tomato sauce was sooo good.

Another great dish from PW. This dish may look difficult, but it was really easy. Perfect for when company is coming over. You pop it in the oven and forget about it.

I found this next recipe on I was looking for something quick and yummy. This was both of them. I took it to a dinner party. I made 2 because I knew Grace would be giving me grief about not leaving some at home. She loved it. I was afraid she was going to eat the whole thing before we even left!

Upside-Down Cinnamon-Apple Coffee Cake

  • 1 1/2 cups chopped peeled apples ( I used Granny Smith)
  • 1  (12.4-oz.) can Pillsbury® Refrigerated Cinnamon Rolls with Icing
  • 1/2  cup pecan halves or pieces
  • 2 tablespoons margarine or butter, melted
  • 1/3 cup firmly packed brown sugar
  • 2 tablespoons corn syrup
  • My addition: splash of vanilla

Heat oven to 350°F. Spray 9-inch glass pie pan with nonstick cooking spray. Spread 1 cup of the apples in sprayed pan.  Separate dough into 8 rolls. Cut each roll into quarters; place in large bowl. Add remaining 1/2 cup apples and pecans.  In small bowl, combine margarine, brown sugar, vanilla and corn syrup; mix well. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan.  Bake at 350°F. for 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on HIGH for 10 to 15 seconds or until of drizzling consistency. Drizzle over warm coffee cake. Serve warm.

Ingredient line up minus vanilla

Cut cinnamon roll into fourths. My sister-in-law suggested maybe cutting them into eighths. Easier to pop into your mouth 😉

Spread one cup of apples into the prepared dish.

Combine the remaining apples, pecans and cut cinnamon rolls.

Mix together melted butter, corn syrup, vanilla and brown sugar.

Add brown sugar mixture to dough mixture; toss gently to combine.

Spoon mixture over apples in pan. Pop into the oven.

Remove from the oven when done. Let it cool for 5 minutes.

Invert onto a platter.

Heat icing in the microwave and drizzle onto the coffee cake.

I search high and low in my kitchen for some caramel syrup, none to be found 😦 I thought that might be a tasty addition to this. As you can see, it is kind of like a pull apart bread. We served it warm with ice cream. I can say, it was mighty tasty cold the next morning 😉

This dish is perfect for a brunch!

What are you making for Easter? I am in charge of Salad, I will be making my favorite springtime salad, Strawberry Blueberry Romaine Salad.

Happy Easter Everyone!

~Relish Life & Food!

Chile Relleno Casserole


This is a super easy and yummy dish. Mark must have told me 5 times last night how much he liked it. Please see my notes at the end. This recipe was adapted from Green Cattle Blog

            Chile Relleno Casserole

  • 1 – 1 1/4 lb ground beef **see note
  • 1/2 onion, chopped
  • pinch of red pepper flakes
  • 2 garlic cloves, minced
  • salt and pepper
  • 2 cans of whole green chiles **see note
  • 1 4 oz can green chiles, diced
  • 1 1/2 cups taco cheese or Mexican blend shredded cheese
  • 4 eggs
  • 2 1/2 cup milk
  • 1/4 cup flour
  • Salsa

Preheat oven to 375.  Brown meat and onion. Add garlic and saute for a minute.  Add salt and pepper and red pepper flakes.  In a 9 x 9 casserole dish,  place whole green chiles on the bottom. Top with half of the cheese, then with drained beef mixture. Top with the other half of cheese and then the can of chopped green chilies.  Mix 4 eggs and milk.  Add flour, mix well and pour over dish.  Bake at 375 for about 50 minutes.  Cover with foil halfway through cooking if it gets too brown.

Note: This was a really tasty dish. There were no whole green chilies to be found in town. I went to the Mexican grocery store and they had a 27 oz can of whole roasted poblano peppers (they are in the photo). That size was the right amount for the dish. I drained and seeded them and they were ready to go. I think the dish would be just as good with the whole chile peppers if you can find them. Next time I might roast my own poblanos….I think they would have a bit more of a kick ( I like it a little spicy). The canned poblanos are not as spicy as roasting my own.

Like I said before, the way I did it was very tasty, but I am always thinking what could I do to make it even better. I think next time I might try it with sausage and maybe even an Italian sausage. Chorizo would be good too… the ideas are endless. If you try it, let me know if you tried any of these suggestions and how it turned out.

Ingredient Line up, minus the garlic, red pepper flakes, salt and pepper.

Brown hamburger and chopped onions. Add garlic and saute for a few minutes.

Place whole chiles in the bottom of dish.

Top with 1/2 of the cheese.

Top with beef.

then cheese and chopped green chiles.

Thoroughly mix eggs and milk . Then mix in flour. Pour over the dish.

All ready to pop into the oven.

Right out of the oven and ready to dig in.

Top with a little Salsa ~ Chile Relleno Casserole!

This would also be excellent for a breakfast casserole. Yum!

I seen on TV that the DVD for The Help is coming out soon. If you have not seen the movie or read the book. It is a must.

~Relish Food & Life

Rum Chata French Toast = Yum Rum Chata French Toast!


I was at the grocery store when I spot a Rum Chata gift box. A recipe on the side of the box caught my eye, Rum Chata French Toast. If you have not tasted Rum Chata…it is yummy. It tastes like a cinnamon roll. So, I grabbed the Rum Chata and the ingredients and made them this morning. They were tasty. I think adding a bit of the Rum Chata to the syrup and maybe a sprinkle of cinnamon (on the finished toast) would be a great addition. I have leftovers…I might have to try that tomorrow morning 😉

RumChata® French Toast
3 Eggs
1/2 cup milk
1/4 cup RumChata®
8 Slices White or French Bread
1 Tbsp Butter
Leave bread slices out in a paper bag overnight to dry out. Beat eggs, milk, and RumChata® with fork. Heat 1 tablespoon butter in skillet over medium heat until melted. Dip bread into egg mixture, cook until golden brown about 2-3 minutes per side.

My Notes: I had 1% milk in the frig. So, I used 1/4 cup 1% and 1/4 cup half and half. I used texas toast for the bread (I used 10 pieces).

Ingredient Line up.


Whisk together milk, eggs and Rum Chata.


Dip bread into the egg mixture..

Melt butter in a skillet or griddle and add toast. Cook 2 -3 minutes


Flip and cook 2 -3 minutes. Then ready to eat!

YUM Rum Chata French Toast 🙂

I seen on their website, they have a recipe for Rum Chata Pancakes! I have lots of Rum Chata…I think I will give them a whirl next.

I could not wait to try the Rum Chata in the syrup…so I just reheated a piece of french toast. I put enough syrup for one pancake in a glass and mixed in a drizzle of Rum Chata …. Really good♥

I happened to catch these 2 little girls on the Ellen show. Holy cow, are they cute and amazing. It will make you smile and smile. There are 2 videos, so make to watch them both. I showed Mark them last night, he was like really Jill one video is 5 minutes….he was glued. He smiled and was amazed. He was ready to watch the 2nd one. I promise you,  it will make you smile and you will want to watch it again.

Click here…Sophia Grace\’s Show Stopping performance.

Click here for video 2…Sophia Grace and Rosie\’s Surprise.

~Relish Food & Life!

Fried Greek Eggs with Asparagus and Onions


I seen this recipe on Pinterest and had to try it. Unfortunately, I was using Grace’s camera and the photos came out funky. So, I only have one photo to share.

This is a different recipe, but really tasty. I am happy I added the greek seasoning instead of the salt and pepper. I love Feta and sautéed asparagus and onions…so I knew it would be a keeper.

Fried Greek eggs with Asparagus and Onions

2 eggs
5 asparagus stalks, rinsed and chopped
1 small white onion, diced
handful of crumbled feta cheese
olive oil
sea salt (not too much since feta is already very salty) and pepper  Cavenders Greek Seasoning

  1.   Lightly coat a pan in olive oil and sauté the onion until it is slightly transparent, then add the chopped asparagus and sauté until they are soft. (When sauteing I sprinkled onions and asparagus with 1/2 to 1 tsp Greek seasoning.)
  2. In a separate pan lightly coated with olive oil, break the two eggs and let them cook on one side, then flip. (Cook according to how runny or solid you like your eggs.)
  3. Once the onion and asparagus mixture has cooked and your eggs are ready to go, combine on a plate, the asparagus under the eggs, sprinkle with salt, pepper, and the feta cheese, and enjoy!

*** The way I did #3, once everything was cooked. Combine asparagus and onions on plate. Sprinkle feta cheese. Top with eggs and sprinkle with greek seasoning and feta.

Fried Greek eggs with Asparagus and onions

This was different and yummy! I made it for Mark and Kate and the both loved it 🙂

It has been a busy week.  Josh Thole, who is a catcher for the Mets grew up across the street from us and he went to Grade/High School with Samantha. He was home to play the Cardinals!  We went to a homecoming party for him on Monday. Then, I was forunate to go to 2 of the games which he played in. It was exciting to see him on the field at Busch Stadium fulfilling a dream.


How cool is that? When Albert came up for the first time to bat on Tuesday, he tapped the bat on Josh's shin guards...I guess his way of saying Hey.

I will have to admit…I wore a Mets Jersey to both games, but I had my Cardinal purse! People probably thought I was crazy rooting for both! I was proud to wear Josh Thole #30 jersey!  I root for Cardinals unless Josh Thole is batting 😉

Tomorrow I will be attending my 30 Year Triad High School class reunion….where did the time go? It will be fun seeing all my classmates and catching up with them.

~Relish Food & Life

Coffee Cake Pancakes with Cinnamon Syrup ~ Delish!


Grace had some friends spend the night and wanted to make them something for breakfast. I seen this recipe and had to make them and they were yummy! I found the  Coffee Cake Pancakes recipe on Baking Bites blog. I decided it would be yummy with cinnamon syrup that I use to make years ago and forgot about. I was right is was delish!

You can make the streusel and syrup ahead of time.

Coffee Cake Pancakes
1 1/4 cups all purpose flour
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup brown sugar
1/4 tsp salt
1/2 cup butter, softened
1/2 cup coarsely chopped pecans

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, stir together flour, cinnamon, nutmeg, sugar and salt. Add butter to bowl and blend at low speed with a hand mixer until mixture resembles coarse, wet sand. Stir in pecans
Grab handfuls of the streusel mixture and press them together into clumps. Drop gently onto baking sheet. If clumps are too large (say, bigger than a golf ball) break up slightly. ( I just put it all on parchment paper, baked it, then broke up into pieces….so much easier.
Bake for 25-30(it was less than 15)  minutes, until firm and light gold. Cool on baking sheet. (While baking keep an eye on it, so it does not burn)

Before using, coarsely chop if pieces seem too large to easily use as a topping.
Store in an airtight container if not using right away. This makes enough for at least 3 batches of pancakes.

Streusel ingredient line up!

Mix dry ingredients

add butter.

add pecans; spread onto cookie sheet lined with parchment. Bake...keeping a close eye on it.

Right out of the oven. Cool.


 Cinnamon Syrup

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1/2 tsp cinnamon

Stir together in a saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes. Remove from heat.

Stir in:

  • 1/2 cup heavy cream

Cool at least 30 minutes. Syrup thickens as it cools. Store in frig. Can serve warm or at room temp.

The syrup was gone after one batch of pancakes 🙂

Cinnamon Syrup ingredient line up.

Mix sugar, water, cinnamon and light corn syrup. Bring to a boil. Boil for 2 minutes.

Remove from heat and stir in cream.

Cool for 30 minutes.


1 3/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1 1/2 cups buttermilk
2 large eggs
2 tsp vanilla extract

In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in buttermilk, eggs and vanilla. Whisk until batter is well-combined and no streaks of flour remain. It’s ok if the batter is a little lumpy.
Preheat griddle or frying pan over medium-high heat until a drop of water sizzles on its surface. Grease lightly if not using a nonstick pan.
Using a 1/3 cup measure, dollop batter onto hot griddle. Sprinkle a tablespoon or two of streusel onto the pancake. Cook until bottom is browned, then flip and cook until streusel side is browned.
Serve pancakes with maple syrup (or cinnamon syrup)  and an extra sprinkling of streusel (forgot to add the extra sprinkling…I don’t think it is necessary)

Pancake Ingredient Line Up.

Mix dry ingredients together.

Make a well in center and add the wet ingredients. Whisk until well combined. It is ok to have a few lumps.

Using a measuring cup, pour 1/3 cup of batter onto hot griddle or skillet. Sprinkle with streusel topping. Cook until bottom is lightly brown and flip.

Yum! I ended up having to make a double batch for Gracie and her friends.

Coffee Cake Pancakes with Cinnamon Syrup ~ Delish!

I would suggest making the syrup and streusel ahead of time. You got to try this recipe!

~Relish Food & Life!

Cinnamon Roll Pulls


Sorry I have not posted in a while.  First, we were on vacation, then Samantha, my daughter was home visiting for 10 days and then I was sick with a nasty cold this week.

I found this recipe on Pinterest (which I am addicted too), Cinnamon Roll Pulls. It is super easy and what is not to like about butter, sugar, bread and cinnamon?

Cinnamon Roll Pulls

  • 1 unsliced round loaf sourdough French bread
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1 cup sugar
  • 1 1/2 tsp cinnamon
  • 1 cup powdered sugar
  • 1 – 2 T Milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla.  Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2″ slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices.  Rotate the bread 90 degrees and slice the bread again into 1/2″ pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn’t need to be perfect – just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar.  It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm.  Unwrap cinnamon bread and place on serving platter.  Combine powdered sugar and milk – adding milk until you get the consistency desired.  Drizzle icing over bread and serve immediately.

Ingredient Line Up.

Mix butter and powdered sugar (what do you think this would taste like using Brown Sugar instead of the powdered?

Add honey and vanilla

Slice bread.

Spread butter between slices.

Rotate and slice bread again.

Spread butter between those slices.

Mix sugar and cinnamon together.

Put bread on foil and sprinkle with sugar mixture.

Wrap in foil and bake.

Mix powdered sugar and milk to desired consistency.

After bread is done baking, drizzle with icing

and keep drizzling trying to get in between the slices.

Cinnamon Roll Pulls 🙂

I used French bread, but the sour dough will work. The ideas are endless with this recipe. What about savory ingredients….cheese, herbs, garlic, bacon etc. Yum!

I promise to post more photos soon of vacation foods we had and the paella we made while Samantha was home.

~Relish Food & Life.

South of the Border Breakfast Casserole


I have been wanting to make this recipe for a while. Kate was home with a friend…so I had people to eat it 🙂 I found the recipe in Big Taste of Little Rock cookbook by The Junior League of Little Rock, Inc.

South of the Border Breakfast Casserole

  • 1 1/2 pound hot sausage (I used close to 2 lbs)
  • 1 cup chopped onion
  • 1/2 cup chopped red pepper
  • 4 5 garlic cloves, minced
  • 2 (4oz) cans chopped green chilies
  • 1 T chili powder
  • 1 1/2 tsp cumin
  • 8 corn tortillas, cut into quarters
  • 1 1/2 cups pepper jack cheese, shredded
  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup chopped green onion tops
  • 1/2 cup chopped cilantro
  • 1 large tomato, sliced
  • 10 eggs
  • 2 1/2 cups half and half
  • 1/2 tsp hot sauce
  • 1/2 tsp pepper
  • 1/2 tsp salt

Brown sausage in a skillet, stirring until crumbly. Add onion, red pepper and garilc. Saute until the vegetables are tender. Stir in the green chilies, chili powder and cumin. Saute for 1 minute.

In a greased 9 x 13 baking dish layer 1/2 of sausage mixture, tortillas, cheeses, green onion and cilantro. Repeat. Top with tomato slices.

Beat eggs, half and half, hot sauce, salt and pepper in a bowl. Pour over casserole. Chill covered, for 8 hours or longer. Bake at 350 for 1 1/4 hours or until golden brown.

Ingredient Line Up.

Brown sausage.

The grocery store only had one (lb) zesty sausage. So, I used their Italian sausage and added some red pepper flakes for the other pound.

The recipe did not say drain...but I did. I also took a paper towel and dabbed the the sausage to get off excess grease.

Add onion, red pepper and garlic. Saute.

I had some mini red peppers in my frig. That is what I used and why they are so small in the ingredient line up.

Add chilies, chili powder and cumin. Saute.

Layer meat in a greased 9 x 13

then, tortillas, cheese, green onions and cilantro. (sorry forgot a few photos) Repeat layers.

I used packaged Mexican Cheese, that was Cheddar and Pepper Jack combination instead of buying both kinds.

Top with sliced tomatoes.

Beat eggs, half and half, hot sauce, salt and pepper.

Pour over casserole.

Cover and refrigerate for at least 8 hours. Then Bake at 350 for 1 1/4 hours or until golden.

Out of the oven 🙂

South of the Border Breakfast Casserole

Suggestion: Add a dab of salsa on top when serving.

I thought it was really tasty and different from our usual one we make….my Mom’s Breakfast Casserole . Kate said this was good, but she still likes Grandma’s better 🙂

Enjoy your Sunday! I think it will be a pool day here 🙂

~Relish Food & Life

Amaretto Bread Pudding with Blackberries ~ Super Good!


I have been making this Amaretto Bread pudding for years. There are several versions on the internet…I am not sure where this one came from. I decided to add blackberries to the recipe instead of the raisins…loved it!

I had never had bread pudding until I made this recipe…I fell in love with it!

Amaretto Bread Pudding

    • 16 oz of french bread
    • 1 quart half and half
    • 2 T unsalted butter, at room temp
    • 3 eggs
    • 1 1/2 cup granulated sugar
    • 2 T Almond Extract
    • 3/4 cup golden raisins 2 cups blackberries (You can omit either one of these and it would still be very good)
    • 3/4 cup slice almonds

Break bread into small pieces. Place in a med. bowl and cover with half and half.  Cover bowl and let stand for one hour. Preheat oven to 325. Grease 9 x 13 baking dish with butter. In a small bowl, beat eggs, sugar and almond extract. Stir into bread mixture. Gently fold in raisins and almonds into the mixture. Spread evenly in the buttered baking dish.Bake for 50 minutes or until golden.

Amaretto Sauce

  • 1 stick unsalted butter, room temp
  • 1 cup confectioners sugar
  • 1 egg, well beaten
  • 4 Tablespoons Amaretto

On top of double boiler over simmering water, stir together the butter and sugar. Stir constantly until sugar and butter are dissolved and mixture is very hot. Remove from heat  whisk  in egg  into the butter mixture. Continue whisking until sauce has come to room temp. Add Amaretto. Serve the bread pudding warm with warm sauce. You can either serve immediately, cut into pieces and drizzle with sauce and broil until warm or use the good ole piece with sauce for 30 seconds. YUM YUM YUM!


Ingredient Line Up.

In the deli at Super Valu, their twin pack of french bread is 16 oz…use both of them.

Add half and half to bread pieces; let sit for an hour.


Mix eggs, sugar and almond extract.


Butter baking dish with 2 T butter.


Add egg mixture to bread.


Gently fold in the almonds


and the blackberries.


Put into the buttered baking dish and pop into the oven.

For the Sauce:

In a double boiler(that one is my Mom's ♥) add butter and powder sugar; whisk continuously until melted and mixture is very hot.

Remove from heat add well beaten egg. Whisk until the mixture is at room temp.


Stir in Amaretto!

It was a busy morning yesterday. All before Noon: Church, 2 blueberry pies, Amaretto Bread Pudding with Sauce, Rub for Chicken, Onion and Cucumbers and biscuits and Gravy!

Amaretto Bread Pudding with Blackberries

The original recipe calls for golden raisins. A friend of mine brought me some huge Blackberries and thought I would substitute them for the raisins. It was really good. I think other fruits would also work in the bread pudding.

I hope everyone is enjoying their weekend. I know we are! Yesterday was a lounge around day and eat! We had grilled chicken and corn on the cob with roasted garlic butter and Parmesan cheese, Baby Potatoes with Cipollini Onions and Rosemary  and sliced onions and cucumbers with Hendrickson’s Dressing. It was so yummy!

Our yummy supper! Then we had a smorgsbord of desserts to choose from!

What yummy things did you eat this holiday weekend?

~Relish Food & Life