Even though my last column was published the day after Christmas, I wrote it before the holiday. Now that our celebration is over, I can relate details of how I spent my time with family.
There was a splendid sunrise on Christmas morning. If it had not been for my busy schedule, I would have been outside snapping pictures. (I did take a couple of photos of the gorgeous sunset on Christmas Eve.) I drove to my son Jonathan’s house in Lebanon, thanking the Lord for a beautiful day to celebrate the birth of His Son. I was grateful for the significantly reduced traffic volume on I-465 as I made my way around Indianapolis.
I arrived at my destination around 8:45 a.m. Besides presents, I came bearing a warm breakfast casserole, along with a pan of cinnamon rolls I had prepared the night before. Grandchildren Vivian and Elijah were glad to welcome me into their home, as they were waiting on me before opening their presents. They were not very happy about eating first but managed to curb their excitement long enough to down a few bites.
I spent the rest of the morning in Lebanon, leaving shortly after noon for my son Adam’s home in Zionsville. Vivian rode with me; Jonathan, Heather, and Elijah followed shortly thereafter. We had Christmas dinner at Adam and Candice’s house, which included time to fellowship with Candice’s family as well as ours. Then came more presents. Liam and Colton ended up with huge piles of gifts, receiving them from grandparents plus aunts and uncles.
When the gift process was over, the wrapping paper filled a large trash bag. The children were ready to play; however, the older three were intrigued not by the heap of toys, but by the rather large cardboard box that had contained one of the presents. They obtained help to climb into it, and lots of laughter and chatter ensued. Of course, the adults had to joke about giving gifts only to have kids play with the boxes. Cell phones popped out to get pictures. Colton joined his sibling and cousins inside the box for photo purposes.
Just before Jonathan’s family left for home, Heather announced that it was picture time with Grammie. The groans began. Who wants to interrupt playtime to pose with Grammie? That’s when I started thinking outside the box, literally! I set the large, cardboard backdrop up on its end and crawled inside. Now the undesired “chore” became a fun time. For once, all the kids were willing to smile after finding a place either beside me or on my lap. What a wonderful Christmas present for me – a box filled with love and a memory to treasure!
Now that the holidays are in the past tense, it’s time to focus on everyday life again. One thing many experts tell us is that breakfast should be the most important meal of the day. The new casserole I tried for Christmas morning turned out to be scrumptious, so I am including its recipe, plus some past favorites.
Overnight Tater Tot Breakfast Casserole
12 to 16 ounces breakfast sausage (see note)
1 cup small-diced bell peppers (any color)
1/2 cup small-diced onion
6 large eggs
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
6 cups frozen tater tots
2 cups grated Colby-Jack cheese
Chopped green onion or chives, for garnish (optional)
Cook sausage, peppers, and onion over medium heat, crumbling the sausage into small pieces as it cooks, until meat is fully cooked and veggies are tender. Drain grease.
In medium bowl, whisk together eggs, milk, sour cream, salt, and pepper until smooth.
Lightly grease a 13-by-9-inch baking pan. Place tater tots in a single layer across bottom of pan. (Use only as many as will fit in a single layer.)
Sprinkle sausage mixture over tots. Sprinkle cheese evenly across the top.
Pour egg mixture evenly over and across the top. Cover pan with lightly greased foil; refrigerate overnight (up to 18 hours).
Preheat oven to 350 degrees. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm. Yield: 8 servings.
Note: The meat used in this recipe is adaptable; it can even be left meatless. Chopped ham or cooked bacon work well. I sautéed Canadian bacon in a little olive oil along with the veggies instead of using sausage.
Bacon Swiss Squares
2 cups biscuit/baking mix
1/2 cup cold water
8 ounces sliced Swiss cheese
1 pound sliced bacon; cooked and crumbled (or 3/4 -1 cup real bacon bits)
6 eggs, lightly beaten
1/4 cup milk
1/2 teaspoon onion powder
In a bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface; knead 10 times. Roll into a 14-inch by 10-inch rectangle. Place on the bottom and 1/2 inch up the sides of a greased 13-inch by 9-inch baking dish. Arrange cheese over dough. Sprinkle with bacon. In a bowl, whisk eggs, milk and onion powder; pour over bacon.
Bake at 425 degrees for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve immediately.
Yield: 12 servings.
Pancakes
2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons baking powder
2 eggs
1 stick margarine, melted
1/2 to 1/3 cup water (approximate)
1 cup milk to desired batter
Mix together well. Batter should be slightly stiff.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Cider Syrup
1 cup sugar
3 tablespoons buttermilk baking mix (or self-rising flour)
1 teaspoon ground cinnamon
2 cups apple cider
2 tablespoons lemon juice
1/4 cup butter or margarine
Combine first three ingredients in a 2-quart saucepan.
Add apple cider and lemon juice. Cook, stirring constantly,
until mixture thickens and boils. Boil and stir one minute.
Remove from heat and stir in butter.
Baked Oatmeal
2 cups frozen blueberries
2 tablespoons fresh lemon juice, divided
1 (18-ounce) container regular (old-fashioned) oats
3 large eggs, beaten
1 cup firmly packed brown sugar
1 cup unsweetened applesauce
1 tablespoon ground cinnamon
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cups water
1 cup milk
1/4 cup melted butter
Toss 2 cups blueberries in 1 tablespoon lemon juice; spread evenly on bottom a lightly-greased 13-by-9-inch baking dish.
Combine oats, next 9 ingredients, and remaining 1 tablespoon lemon juice in a large bowl, stirring until well blended. Pour oat mixture evenly over blueberries.
Bake, covered, at 350 degrees for 30 minutes; uncover and bake 20 more minutes or until golden brown and set. Makes 8 to 10 servings.