Avocado on Toast

This is hands-down my favorite thing for breakfast but I usually save it for every once-in-awhile.  We grew up with this.  My grandparents, who lived in California where avocados are plentiful, introduced it to us and it's been a favorite ever since.  Best on some great whole grain bread.  So yummy!

Avocado on Toast

4 slices of bread, toasted

1 avocado, peeled and slightly mashed

lemon juice

salt

Butter warm toast.  Spread avocado on toast.  Sprinkle with lemon juice and salt.  Enjoy!

Ginger Cheesecake Dessert

We made this for Tory's work Christmas party.  If you like gingerbread and cheesecake then I'm sure you'll love this!  Not sure if the gingerbread cookie mix is available year-round or not but you could always use your own gingerbread cookie recipe if you really wanted to make it.

Ginger Cheesecake Dessert

1 pouch Betty Crocker® gingerbread cookie mix

1/2 cup butter or margarine, softened

1 tablespoon water

1 egg

1 can (14 oz) sweetened condensed milk (not evaporated)

1 package (8 oz) cream cheese, softened

1/3 cup fresh lemon juice

2 cups frozen (thawed) whipped topping

Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.

Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.

Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Breakfast Casserole

We like to make this for Christmas morning.  It serves a lot of people and can be prepared the night before.

Breakfast Casserole

1 stick butter
32 oz. pkg. frozen hash browns
1 dozen eggs
1 c. milk

1 can diced green chilies

1/4 cup diced onion
Salt and pepper

1 tsp. dry mustard (optional)
2 c. shredded cheese
1 lb. breakfast sausage, cooked (can used diced ham, bacon, etc. I use turkey sausage.)

Melt butter in 9x13 inch pan. Spread 3/4 of the hash browns in pan. Sprinkle with sausage, diced onion, and green chilies.  Sprinkle with 2/3 of the cheese.  Slightly beat eggs. Add milk, salt and pepper, and dry mustard; pour over hash browns. Top with remaining hash browns and cheese. Bake 1 hour at 350 degrees if everything is thawed. If not, add another 15 minutes or so.  This can also be made the night before.  Cover tightly and refrigerate.