In Amazing Graceland: moon stones candy

Showing posts with label moon stones candy. Show all posts

Monday, April 26, 2010

A to Z Monday ~ Food Fun With the Letters M & N

Manicotti. Cheese Manicotti. One of my favorite Italian dishes. There’s a place in Phoenix called Stumpy’s and they make the very best Cheese Manicotti. Oh yum, now I do miss a few things about Phoenix! I’m gonna use a “file photo” for this one.

And, M is also for Moon Stones Candy. I bought 3 jars of these silly things because I LIKE THE JARS they come in!! I think they are the perfect size for storing other small, dry foods. So, I figured they were on sale from $3.99 each down to $1.99 each so I couldn’t buy jars like that for so cheap. Anybody else ever do weird stuff like this??

Now for the letter N, I was about out of ideas, when I attended our local Earth Day/Arbor Day celebration on Saturday. My choice for the letter N is Natural! Natural everything, but in this case, Natural Brew Coffee Filters. And, that’s all I have to say about the letter N. :<)

For more A to Z Monday foodies, go visit Jen’s sidebar. Hope you all have a good week. I’m guessing ours should go a bit better than the previous two!

love, Cassie

Jess' Breakfast Casserole Recipe

This is a simple and hearty dish which I(Jessica) love to make for guests because there is little mess to clean, freeing up the rest of the morning to chat and relax. It also tastes great as left overs as well!

The following are my favorite ingredients but I often add or subtract other things such as spinach and meats depending on my mood and what I have on hand. If you want to go veg just skip the ham and add an extra layer of tomatoes. It's pretty much impossible to mess it up:

Bread (I use sourdough wheat)
Ham (Canadian or even the thick sliced kind for sandwiches is great)
Chives
Basil
Dried Rosemary
Tomatoes
Butter
Shredded Mozzarella
Chevre Goat Cheese (I prefer the herbed kind)
Eggs
Milk (I use rice milk)
Salt and Pepper to taste

I place chopped bread, ham, chives, basil, sliced tomatoes, and chevre next to the baking dish. I butter the dish and begin layering the ingredients: scatter the bread on the bottom, add a layer of cut up ham, layer of chevre chunks, sliced chives, and torn basil. I whisk together the milk and eggs and season with salt, pepper, and rosemary. I then pour the eggs over the dish. It always aggravates David that I don't know how many eggs I use but it just depends on how many layers of other foods I add and the size of the dish. Ideally, you should have enough eggs to just barely cover all the layers thus far. Like between 8-11 eggs? I top this with tomato slices and pop it in the oven. I bake it at 350 for 30 minutes. Then I sprinkle the casserole with shredded mozzarella, chives, and basil and cook for another ten minutes unitl it is puffy and golden.

Buen provecho!

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Monday, April 26, 2010

A to Z Monday ~ Food Fun With the Letters M & N

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A look at the finished basement patio.