Monday, April 8, 2013

Reversible Market Bag

I have had a great week and have been able to catch up on a lot of sewing!  I just love this fabric!

Envelope System Wallet and NEW Purse

I wanted to share my newest Envelope System Wallet!  It is perfect for your cash-only budgeting system! 
The wallet includes a large zippered pocket (my checkbook , without cover, can fit), three customizeable fabric envelopes and an outer wallet that has plenty of room for addition wallet "things". 
 The little bag is made of burlap and is a cross body bag.  It is so light and airy, you hardly know it is there.  Just large enough for your Envelope System Wallet, car keys, phone and a few other necessities, it is perfect to just grab and go.

 For more detailed information, you can find this wallet and purse for sell in my ETSY SHOP.
Thanks for visiting!

Tuesday, April 2, 2013

Birthday Breakfast Casserole Recipe

I wanted to share a yummy recipe with you!  At our house, it is served on birthday mornings, though I also use this recipe for other special occassions such as Easter or Christmas. 

While this recipe always results in many acolades, the number one question is, "What is that sauce on top??".  Well, I aquired this recipe, along with the special sauce from my grandmother and I am willing to share it with you.  You won't tell anyone will you?

Birthday Breakfast Casserole

6 to 8 slices of bread - no crust
1lb. ground sausage - cooked
2 cups grated cheese - or more
6 eggs
1 tsp. dry mustard
1 to 2 cups of milk
1 can cream of chicken soup

Tear bread into chunks and place in the bottom of the casserole dish.  (When I am lazy, I simply lay bread in the bottom of the dish).  Crumble sausage on top of bread.  Crack eggs into a large bowl and whip them up with a fork.  Add in milk, 1 cup grated cheese, and mustard.  Mix together with the eggs using fork, then pour over bread and sausage layers.  In same bowl, mix cream of chicken soup with a little milk to loosen it up (a tablespoon or 2 should work).  Pour over top of casserole and spread with the back of a spoon.  Top with remaining grated cheese.  If you need to, you can let this casserole sit overnight in the refridgerator, though many times, I go ahead and cook it immediately.  Bake in a pre-heated oven at 350 for 40 to 60 minutes.  Cheese should be starting to brown lightly and casserole should be hot and bubbly.  Enjoy!