Sunday, August 5, 2012

Meal Planning Mondays: for special occasions.


We blessed our beautiful little lady yesterday.
It was a lovely, spiritually uplifting weekend.
So sorry, i went a little heavy on the picture front but the recipes at the bottom are big fat awesome family crowd pleasing faves so you're just gonna have to deal....


She is the eighth baby girl to be blessed in this dress.
I wore it.
My three sisters wore it.
Emerson's three sisters wore it.



















Emerson's Blessing Brunch

On the menu:

Baked French Toast*
Conference Casserole*
Scones
Pastries
Fresh Fruit
Juice
and a WHOLELOTTALOVE.

(Thanks Nonna & Gamma!)

*The following recipes are make-ahead and easily doubled. Yay!









My Mama makes this every General Conference weekend...
and i eat unholy amounts coated in Chalula sauce.



  • 6 baking potatoes (or bag frozen shredded hash browns, thawed: skip potato cooking instructions if using and place directly into baking dish)
  • 1 pound ground pork sausage
  • 2 tablespoons butter
  • 1 onion, sliced
  • 2 teaspoons seasoning salt
  • 1 cup shredded swiss cheese
  • 12 eggs, lightly beaten
  • salt and pepper to taste

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube.
  3. Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain.
  4. Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper.
  5. Bake 30 minutes in the preheated oven, or until eggs are fully cooked.





Praline French Toast Casserole

  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe below
  • Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
    The next day, preheat oven to 350 degrees F.
    Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

 Praline Topping

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. 



3 comments:

Ashley said...

Oh my goodness how delish do both those look? I will take them both one after the other ;)

Emerson looks precious in her blessing dress. So awesome that it's been handed down like that. Looks like it was a wonderful day!

Joan said...

What simple yet decadent entrees for a brunch! Lovely gathering...beautiful people...darling, sweet baby girl.

The Mrs. said...

You make blessing day look so easy. When Jacob was blessed, I couldn't do everything. Natalie came over and did it for me. We had to conversation that it is weird that the lady who just had the new baby is also throwing a party for everyone. Don't get me wrong, I love it. But I am a little confused why it happens that way.

Loved when you shared your testimony. Enjoy the doing a little more and the getting done a little less. I totally needed that reminder this week!

xoxo