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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Au gratin potatoes

Au gratin potatoes
Au gratin potatoes (served with minted peas)

My Easter dinner menu is now a 2-year tradition: lamb, minted peas, crescent rolls, and these au gratin potatoes. Apparently the other part of this tradition is that I don’t make these recipes except on Easter (although the crescent rolls need to make it back into regular rotation, I think).

These au gratin potatoes are creamy and cheesy, with a delicious crunchy panko topping. I like to use Yukon Gold potatoes, because those are my favorite, but you could also use red potatoes if that’s what you have on hand. I would also recommend shredding your own cheese, because it will melt better into the sauce. Enjoy!

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Minted peas

Minted peas
Minted peas

Happy Easter! This year, I decided to stick with a good thing and repeat last year’s dinner menu: roasted leg of lamb, au gratin potatoes, minted peas, and crescent rolls.

These minted peas are a great (and super easy) way to dress up frozen peas, and the lemon zest and fresh mint give the peas a great spring-y flavor. But I should note that it isn’t the healthiest recipe — after all, there’s heavy cream in it. Hence, it’s once-a-year appearance on my menu at Easter. Give it a try at your next holiday meal!

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