The Help...Part Two & Appetizer Recipe of the Day!

Well I am on Chapter 24 of the help. It it an excellent book, and I am anxious to see the movie.

It is frightening to know that the things the maids described in the book actually took place in a lot of Southern homes. Prejudice still occurs all over the world, and is the cause of so many wars and conflicts.

I pray that someday people will see beyond their differences to the "likeness" in all of us.

The book is tender, painful, poignant and funny. I am anxious to complete it.
I won't tell you the ending, don't want to ruin it for you! I downloaded it on my iPhone Kindle application, and am carrying it around and reading it when I have a spare moment, otherwise I would have already finished it.

Pick up a book you have been thinking about today. Reading keeps your mind young.
Encourage your children to read. If they see you reading, they are much more likely to read also.

E reading has made it easier for us to carry a book with us wherever we go. Try it, you won't be sorry.

Simple Recipe of the Day

Want a SIMPLE but impressive appetizer or side alongside your favorite salad?
Try This...it takes less than 45 minutes

HERBED DEVILED EGG BRUSCHETTA

4 eggs
2 TBSP snipped fresh chives
2 TBSP snipped fresh dill
1/4 Cup Mayonnaise
1 TBSP Dijon style mustard
4 Slices sandwich bread, toasted
Salt and Black Pepper
Paprika
2 TBSP Chopped Baby Dill Pickles
2 TBSP Capers

1. Place eggs in a single layer in a medium saucepan; add water to cover by 1 inch. Bring to rapid boil over high heat. Cover, remove from heat and let stand 15 minutes. Drain; place in bowl of ice water until cool enough to handle. Peel immediately under cool running water.

2. In a shallow dish combine chives and dill..Roll peeled eggs in herbs to coat. Remove eggs to cutting board; slice (I actually used an "egg slicer" which I have had for many years. This little gem gives you perfectly sliced eggs every time)
Slice eggs.

3. Cut toast diagonally in half; remove crust.

4. To serve, spread each toast triangle with some of the Dijon spread and egg slices. Sprinkle with salt, pepper and paprika. Serve with chopped baby dill pickles and capers.

5. I have at times added finely chopped cooked bacon sprinkled atop the eggs with a tiny dollop of the mayo mixture...and a pretty sprig of dill or sliver of pimento for "dress-up".. don't be afraid to experiment a little.

MAKES 8 Appetizer Servings.

Each serving has 123 cal, 8 g fat, 108 mg. chol., 412 mg. sodium, 7 g carbo, 0 g fiber and 4 g protein.

I SERVED THESE AT A BABY SHOWER AND THEY WERE SUCH A HIT...EVERYONE WANTED THE RECIPE!

Have fun!

Hearty Breakfast Casserole/Great Fall Recipe!

We are having our monthly breakfast at Melton Place, A Senior Community, next Saturday. One of the favorite things on the buffet table will be a hearty hashbrown casserole. This serves 6 to 8 hungry people and is easy to assemble the night before to bake the next morning.

Here's the Recipe

Cooking Time: 60
Servings: 6-8
Preparation Time: 5
3 tablespoons butter
1 small yellow onion, chopped
10 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. With a slotted spoon distribute sausage as the second layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

Save a few tablespoons of the cheddar to sprinkle on top for the last ten minutes.

You can assemble this entire casserole the night before and refrigerate to cook in the morning. Enjoy!

Yummy TidBits!

Made with everyday ingredients from your pantry, these baby quiche will delight your guests!


Preheat oven to 300 degrees F.


3/4 cup crushed saltine or Ritz crackers
4 tablespoons butter, melted
Nonstick cooking spray
1 cup chopped green onion including tops
2 additional tablespoons butter
2 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese
If you want to change these up a bit you may add finely chopped ham, bacon or sausage! But, remember, they are MINI!


1. Combine cracker crumbs and melted butter.
2. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray.
3. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs.
4. Beat eggs; add milk, salt, pepper, and Swiss cheese.
5. Spoon filling on top of onions in tins. Do not fill to top, as they will run over.
6. Bake until set, about 15 to 20 minutes.
Do not over bake! May be stored in refrigerator or freezer. Warm in oven before serving.

I made these for a brunch I was having and both Children and Adults loved them!

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