All you guys know that Deb has an older sister, Louise. Deb asks that I never fail in mentioning the fact, that Louise is…older!
Being the “old broken down” husband that I is, I in fact know that when Deb specifically asks me something, I have learned to just see that what she asks, I do.
Sadly I’ve become what I always said would never, ever, happen to me. I’ve become…a “yes man.” Only when it comes to her though, anybody else that just ain’t the case.
Yes Deb, yes Deb, dad-gummit, Deb…I already said YES! By this being about par for the course around our place, I guess this is the main reason I have such a problem saying yes to most others…Deb runs it in the ground!!
There are times that I must admit, ole Deb surprises me, though most of these are few and far between. Last night though was an example of this.
If you’ve heard men talking before, one thing they like to share with buddies of theirs is stories on their wives. Nothing bad, but things like, “Man, I come home last night an ole Lou Ellen had on just a dern apron. Nothin’ else but that apron…”
It makes em feel good, and it’s done to impress the buddies, of just how high in regard their womenfolk feel towards ‘em!
Not trying to be too personal in sharing about Deb and my lives, but son-of-a-gun, I opened up the front door last night, and there she stood…Deb in a little ole sexy, goin’ ta’ bed outfit. This would have been great under any other circumstances, but when I opened up the front door…she was just comin’ home. Story of my life.
Now some may ask, “What in the world does that have to do with posting up any recipes?” My answer to this question is really pretty straightforward…I don’t have the slightest idea.
But back to the recipes…all today are from Deb’s “older” sister Louise.
Brunch Casserole:
- 1 pound pork sausage
- ¾ cup milk
- 1 (8 oz) can crescent rolls
- ¼ teaspoon salt
- 2 cups mozzarella cheese
- ¼ teaspoon pepper
- 4 eggs, beaten
Crumble sausage and cook until brown, stirring occasionally. Drain well. Line bottom of a buttered 13x9x2 baking dish with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients. Beat well and pour over sausage. Bake at 425 for 15 minutes or until set. Let stand for 5 minutes. Cut into squares and serve.
Chicken and Rice Casserole:
- 1 (103/4 oz) can Cream of Chicken Soup
- 2 cups frozen or fresh vegetables
- 1-1/3 cup of water
- ½ teaspoon onion powder
- ¾ cup uncooked long grain rice
- 4 skinless chicken breasts halves
- ½ cup shredded cheese
Stir the soup, water, rice, vegetables and onion powder in a 12×8 shallow baking dish. Top with chicken (Season chicken as desired). Cover and bake at 375 for 45 minutes to an hour, or until chicken is done. Top with cheese.
Cream Cheese Bars:
- 1 box yellow cake mix
- 1 (8 oz.) package of cream cheese
- 1 stick of butter
- 2 eggs
- 1 *large egg
- 1 box confectioners sugar
- ½ cup chopped nuts
Soften butter. Mix cake mix, butter and *large egg together. Add chopped nuts. Put in a 9×13 pan and pat smooth. Mix cream cheese, eggs and sugar together and pour over the first layer. Bake at 350 for 45 minutes. Cool, and cut into squares.