Hawaiian breakfast bake with ham, bacon, and pineapple

Hawaiian breakfast bake
Hawaiian breakfast bake with ham, bacon, and pineapple

Every few months, Michael and I sign up to bring treats to our Sunday School class at church. Our turn was last month, and I decided to make this delicious-sounding Hawaiian egg bake from a Taste of Home magazine that I have. (I also made some yummy banana chip muffins from the same magazine.) Like many strata-type casseroles, this one is prepared the night before, so all you have to do in the morning is bake it for 40-45 minutes.

We enjoyed the delicious savory and sweet flavors from the ham, bacon, pineapple, and Hawaiian rolls — and french fried onions are a fun addition on top. I hope you give it a try!

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Collard greens with bacon

Collard greens with bacon
Collard greens with bacon (pictured with smoked pulled pork)

Ever since we got a grill, we’ve been eating a lot more barbeque. And smoked meats lend themselves to delicious Southern sides — including coleslaw, mac and cheese, and collard greens. Last Sunday, Michael smoked a rack of spareribs, so I decided to make these collard greens, which are one of my favorites, as a side. (We ate the leftovers with pulled pork, as pictured above.)

These collards are especially delicious because they’re sauteed in bacon grease with plenty of onions and garlic. I’ve also successfully used fresh kale as a substitute for the collard greens in this recipe (on a side note, spinach is not an appropriate substitute, because it doesn’t have enough structure to stand up to cooking, and will turn into a mushy mess). I will note that you need to simmer the greens for 30-45 minutes, so you may want to try this recipe on the weekend when you have a little extra time.

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Bacon and queso molletes

Bacon and queso molletes

When Michael recently had a layover at Chicago’s O’Hare airport, he made a point to stop by Tortas Frontera, one of Rick Bayless’ restaurants (we often watch his show¬†Mexico — One Plate at a Time on tv at home). Michael ended up ordering the bacon & queso mollete (a warm, open-faced sandwich), as well as the corn & poblano chowder, and reported back to me that both were delicious!

So, naturally, we decided to recreate the deliciousness at home. While we didn’t have the exact ingredients listed on the menu, we made a few substitutions and thought our molletes were still fabulous! It’s an easy recipe to make, so we hope you give it a try!

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