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Easy Cheese and Sausage Egg Bake
It’s 84 degrees in our house. My den is in the finished room above the garage where I’m fairly certain the builders forgot to insulate, so it’s about 90 degrees in this room. My fingers are so warm they’re sticking to the keys on the keyboard and I can barely swipe my finger along the touchpad without it getting ‘stuck’. You gotta love first world problems. It’s too warm to work on the post I needed to finish up in the kitchen, so instead, I’m going to just update a post from my blogging archives. I originally shared this recipe under the title of Italian Sausage & Gruyère Baked Omelet. It’s a dish I make…
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Jalapeno Bacon Deviled Eggs
Bacon. I really could just leave it at that, but I have a feeling you guys may want to know a little more about these eggs other than the fact that they contain bacon. Not that you would care at this point, because, well, BACON! I don’t know too many people that will turn down a well-prepared deviled egg. The Stud Muffin can eat like 6 of these in one sitting. The man has never met a boiled egg he didn’t like. Seriously. Imagine how happy I was when I came across something that inspired me to take my deviled eggs to the next level. I was H.A.P.P.Y people. Like happy-dance-jazz-hands happy. That’s…
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Yankee Breakfast Hash
We’ve recently moved to the South. South Carolina to be exact. There are numerous differences between the North and the South. There are also numerous differences between MN and SC. Shortly after moving here I shared some of those on my Facebook page. That post is a good example of my sense of humor and my love of tongue in cheek. If you follow my blog, you know that I enjoy witty banter and I love to use humor when sharing my stories and experiences about food. Our family is filled with people who possess great senses of humor. Both my grandparents are very funny, sharp, witty people. My grandfather reminds me a…
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Italian Sausage and Gruyere Baked Omelet
Today is the perfect day to make breakfast for dinner. Do you love breakfast for dinner as much as we do? Back when I used to watch copious amounts of Food Network TV, I saw Giada make this dish and I knew it would be something that TSM would enjoy. I made very few changes to her recipe because for once the amounts on the recipe were accurate and the dish turned out. I don’t know about you, but sometimes when I look at recipes that celebrity chefs post online I have to scratch my head in wonderment when it comes to their ingredient amounts. It’s like- Seriously? You wrote half a cup,…
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