So I have already told ya’ll about my precious babysitters and their mama. They are friends whom we have chosen as family. Or they chose us. Either way. It was destined to be and I am awful glad. When I was pregnant with baby #4 aka LMB, hot mess, the wild one, those sweet then 14 year old girls decided they wanted to throw me a baby shower to welcome baby Lucas. It was very unexpected as he was my 4th child in a less than 5 year period and let’s face it…the bloom was off the rose. Of course, it was very small and only close friends and family were invited. It was more of a show of support and excitement than a way to get gifts. I just don’t want to start one of those debates about whether it is en vogue or appropriate to have a baby shower for subsequent children. I am not weighing in either way…I will only say that every baby should feel as loved and welcomed as every single one of mine has. It was not a huge shower it was more of a sprinkle and I felt so very loved and blessed. Still do every time I look back on these memories. All I know is that at the time, as I have told ya’ll before, I was not all that comfortable with being the lady with 4 kids back to back. I was overjoyed to be having my little caboose and after a few miscarriages before and in between, I knew I had been blessed beyond belief, but still…I felt somewhat like a two headed circus freak. I am completely comfortable now and wear it like a badge of honor, but then, with 3 kids 4 and under and another on the way, on that day, I felt like a queen. I felt treasured and honored and loved. So, I guess regardless of whether or not a shower for my 4th baby was en vogue or not…feeling the way I felt that day, was worth any faux paus. You gotta know when hold them and know when to fold them. I look back and smile, knowing that those girls and their mama were willing to buck tradition to celebrate me, my baby and ultimately the blessing of my (not so little) family. Love you girls.
None the less, those girls and their mama planned the sprinkle to a hilt and the food was to die for. It was my favorite meal…brunch…with cake…yum!!! My friend and their mama, whom from here on I will refer to as Fairy Godmother, is an amazing cook and has inspired me to try new recipes and branch out, made some of her treasured recipes. One of them was the best breakfast casserole…Carol Lynn’s Breakfast Casserole. She got it from a friend (Carol Lynn) and it is oh so easy and oh so good. I will be making this tomorrow morning for New Years Day breakfast. It is something you put together the night before and then let it chill in the fridge until morning. Then you get up and preheat the oven and pop it in. A little later, out comes a warm and bubbly breakfast casserole. Sounds fab, right? Oh it is my friends. It is. My fairy godmother is fond of saying “that’s the stuff” or “it’s good stuff” when she really likes something…this stuff is “the stuff”. So you still have time to get the ingredients if you are so inclined and you might even have most in the fridge already. I hope you enjoy it when you do make it.
Happy New Year to all my Cajun Mama friends out there. So glad that you are with me as we go into 2014. It will be a great year full of new recipes, tried and true recipes, and fun stories. I hope as we usher in 2014 you feel blessed, treasured and loved. Knowing you are out there is a blessing to me and you make me look forward to the new year. ~AMB
Brunch with cake…my favorite…
Blessings abound…the precious cake at my LMB’s baby sprinkle
Carol Lynn’s Breakfast Casserole
Stuff you need:
3 cups Pepperidge Farm herbed stuffing
1 1/2 lb. bulk breakfast sausage (I use Jimmy Dean mild), drained and crumbled
3 cups milk
2 cups shredded cheese (I use a blend of cheddar and colby jack usually)
1 can cream of mushroom soup
What to do with the stuff:
Prepare your 9 X 13 casserole dish by spraying it with cooking spray. Layer stuffing, shredded cheese and sausage (in that order). Beat eggs with 2 1/2 cups of the milk until frothy and pour over the casserole. Cover and refrigerate overnight. The next morning, whisk together the cream of mushroom soup with remaining 1/2 cup of milk. Pour this over the casserole and bake 40 to 50 minutes or until firm.
Looks good, doesn’t it?