A Home Cooked Meal, Good Stuff


We have had take away or have gone out to eat several times this week. Home cooking is my preferred meal of choice. I love to cook breakfast, which is my personal favourite. Tonight for dinner I prepared a casserole of quinoa and tuna that according to my wife was pretty good. It was made from things we had on hand in the pantry. You can eat well all the time if you are prepared for it.


Pot Luck At Home


Tonight we have two casseroles we are going to enjoy for dinner. It will be a mini version of a church pot luck. On the menu tonight is the Buffalo chicken casserole and broccoli casserole which from my mom’s recipe. The great thing about it is that all we have to do is heat it up in the oven. There is something to cooking once and eating twice or more.

French Toast Casserole…Nom, Nom, Nom!


This is what we had for breakfast this morning. We thank our friend Sue Fultz for this delicious concoction. It makes great leftovers.

  • 1 stick butter, melted
  • 1 cup brown sugar
  • 12 slices Texas toast
  • 4 eggs, beaten
  • 2 cups milk
  • 1 tsp vanilla
  • 2 tbsp powdered sugar
  • Pinch of salt
  • Cinnamon sugar (for sprinkling between layers)

Combine butter and brown sugar; pour into bottom of 13 x 9 casserole dish or baking pan (spray with cooking spray first). Layer 6 slices Texas toast over this. Combine eggs, milk, vanilla, powdered sugar, and salt. Pour half over Texas toast, making sure to cover all bread. Sprinkle with cinnamon sugar. Add second layer of Texas toast. Pour remaining egg mixture over top, saturating all bread surfaces. Sprinkle with cinnamon sugar. Cover and refrigerate overnight if desired; or let sit at least 15 minutes before baking. Bake at 350 degrees for 45 minutes. To serve, scoop up two stacked slices with a spatula and flip onto plate so that butter/sugar mixture is on top (no syrup needed!)