paula dean has brown casserole from oprah

my mom, being an avid oprah follower, saw this recipe today and asked me to get it for her off the internet. after reading the ingredients, i knew it was something that was right up my alley.

i will let you know when i try it out.

• 3 Tbsp. butter
• 1 small yellow onion , chopped
• 4 cups frozen shredded hash browns
• 1 pound bulk sausage , mild, hot or sage
• 2 1/4 cups whole milk
• 8 large eggs
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. freshly ground nutmeg
• 2 Tbsp. Dijon mustard
• 8 cups cubed French or Italian bread , crusts removed
• 2 cups (1/2 pound) grated cheddar cheese
• 2 cups (1/2 pound) freshly grated Parmesan

Directions:
Preheat the oven to 350°.

Spray a deep 13" x 9" casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and sauté over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Sauté until soft, about 5 minutes.

In a second frying pan, sauté the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, and briskly stir to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon, distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the cheddar*.

Bake the casserole uncovered for 45 to 50 minutes, until puffed and golden brown.

*Cook's note: Save a few tablespoons of cheddar for the last 10 minutes of baking, when you can add a fresh topping of melted cheddar. 

http://www.oprah.com/food/Paula-Deens-Hash-Brown-Casserole

cake monkey!!!

yes, its true. my all time favorite makers of the thinnest oatmeal cookies with maple cream in between them, mini red velvet cakes with raspberry cream, and the mini black and white cake dipped in chocolate frosting with cookie crumbs will have a pop up store in silver lake this weekend.

i know i said bridal boot camp would begin, but maybe i can stop and get something after? 

POP GOES THE MONKEY!  Come to our Pop-Up Sale April 23 - 25 at 2912 Rowena Ave. in Silver Lake.  Li'l Merri Ice Cream Sandwiches and more!

www.cakemonkey.com

how exciting is this?

http://blog.zap2it.com/frominsidethebox/2010/04/food-network-and-cooking-channel-serve-up-cornucopia-of-programming.html

this is why ur fat, the new kfc sammy where fried chicken is the bread

Easter means more cuppie cakes...

hamburger fatty melt

Ingredients

1 pound ground beef *

Salt and freshly ground pepper

8 Very Thin Grilled Cheese Sandwiches 

4 medium-thick or 8 thin tomato slices (optional but recommended)

Procedure

1. Divide beef into 4 equal parts. Shape into square patties slightly larger than the grilled cheese sandwiches that will serve as buns. (Use a slice of the Pepperidge Farm Very Thin bread as a template if you're uncomfortable eyeballing this.) Create an indentation in the centers of the patties—this will help maintain even thickness, as the center typically swells up when cooking.

2. Preheat a cast-iron skillet or heavy-bottom pan to medium-high. Meanwhile, in a nonstick skillet, prepare the Very Thin Grilled Cheese Sandwiches.

3. Salt and pepper both sides of burger patties liberally. Throw those suckers in the cast-iron pan, cooking them in batches of two if your pan isn't big enough to hold them all at once. Cook about 3 minutes per side for medium. Remove patties from pan and let rest a couple minutes.

4. Sandwich patties between two grilled cheese sandwiches and top each with 1 medium-thick slice of ripe tomato. (Variation: Slice tomatoes thinly and 1 slice directly into each Very Thin Grilled Cheese Sandwich.)

http://aht.seriouseats.com/archives/2008/10/the-hamburger-fatty-melt-a-burger-with-two-grilled-cheese-sandwiches-as-its-bun.html?ref=aht-bb2

http://www.chrismadden.co.uk/food/balanced-diet.jpg

bacon bouquet

if jeff really loved me he would send me this:

www.thisiswhyyourfat.com

scanwich

http://scanwiches.com/

leftover easter eggs?

Egg salad sandwich with dill

Total time: 30 minutes

Servings: 4

8 hard-boiled eggs, peeled

2 tablespoons minced green onion

1/4 cup minced celery

1 1/2 tablespoons Dijon mustard

2 teaspoons white vinegar

1/4 cup mayonnaise

1/4 teaspoon salt

2 cups shredded iceberg lettuce

2 tablespoons chopped dill

8 slices olive bread

Cracked black pepper

1. Chop the eggs. Stir in the onion, celery, mustard, vinegar, mayonnaise and salt. Cover and chill until ready to serve.

2. Toss together the shredded lettuce and dill.

3. Divide the egg salad among 4 slices of the bread, spreading it to the corners. Grind black pepper over the egg salad, then place equal amounts of the lettuce-dill mixture on each sandwich. Top with the remaining bread slices. Cut in half and serve.

www.latimes.com