A Favorite Pair of Houseshoes

I'm thinking spring! Tiny blossoms are showing up!



Shades of brown are being replaced with shades of green...



...and bursts of color...



...add life to spring!

As each season opens its door, I get excited. There is a season for everything. Summer brings thoughts of cool water, hot sun, tank tops, and lemonade. Autumn reminds me of gentle breezes, falling leaves, pumpkins, and new pencils. Winter.....quilts, fireplaces, flannel PJs, and breakfast.

When I was teaching preschool, we celebrated several special treat days each year. My favorite was when our lesson plans included Pajama Day. We spent the day reading bedtime stories, talking about day and night, and eating biscuits with jelly for snack. I have to admit that the first time wearing PJ's to school was a little uncomfortable, but when I saw the delight in the eyes of my little ones as they saw me in my flannel PJ's and silly houseshoes,.... I relaxed. They were just as excited to show off their slippers like Mommy's or the cartoon character that sat upon their little toes.

I love breakfast for the evening meal in winter. So before spring takes over, I will put on my favorite pair of houseshoes, my flannel PJ's and enjoy breakfast at 6 PM rather than 6 AM. These Sunday Dinner recipes are just perfect for a casual evening meal as winter fades and spring marches in.

Breakfast Pizza

1 8oz can crescent rolls
1 lb. hot sausage
1 32 oz bag frozen hash browns w/ onion and peppers
1 cup shredded cheddar cheese
4 large eggs
1/2 cup milk
1 tsp salt
1/2 tsp pepper

Unroll crescent rolls and press into bottom and partially up the sides of a greased 9X13 baking dish. Press to seal perforations. Bake at 375 for 5 minutes.

Cook sausage until no longer pink. Drain. Sprinkle over crust. Prepare hash browns according to package directions and spread over sausage. Sprinkle cheese over potatoes. Cover and chill up to 24 hours if desired. Whisk eggs, milk, salt, and pepper. Pour over cheese. Bake at 350 for 30-35 minutes until set.

Breakfast Biscuits

16 jumbo buttermilk biscuits
12 eggs
salt
pepper
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon or sausage

Bake biscuits according to package. Mix together eggs, salt, pepper, cheese and meat of choice. Pour egg mixture into greased 9X13 pan or muffin tins. Bake at 375 for 20 or until eggs are set. Let cool. Cut into 16 portions. Slit biscuits and put baked eggs inside.

Each biscuit can be wrapped separately in plastic wrap or wax paper. Place in gallon zip lock bag, ready to freeze. To heat, remove plastic or wax paper from frozen biscuit and wrap in a paper towel. Microwave 1-2 minutes until heated through. English muffins or pancakes could be used instead of biscuits. These are great for a breakfast on the go.

If the shoe fits, wear it well!