I believe in Christianity as I believe that the sun has risen: not only because I see it, but because by it I see everything else. -C.S.Lewis

Hello, sweet friend…

Spring is alive in the world…

already on trees we see the buds and blossoms…

the hope in a future we cannot see yet.

This quarantine has been a time for me to focus on what I can do instead of what I can’t…on what could be…

verses what isn’t or what I’m afraid of what won’t be again.

With Easter just around the corner it seems like this has also been a perfect time for Hope…since Easter celebrates new life. A new life that overcomes even our starkest moments and alive in the new ways we are learning to show love and care for one another.

Easter Blessings…

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What’s Cooking?

I’ve been cooking Easter meals all week. Trying out different recipes for brunch and desserts. These 4 recipes are easy and use basic ingredients which most likely you have or can adjust the recipe with another substitute.

Sausage Hash Brown Breakfast Casserole

Ingredients

• 2 lb bag frozen hash browns, thawed (see notes below)
• 1 lb pork breakfast sausage, sage or spicy (I used vegan chorizo)
• ½ onion, finely chopped
• 8 eggs
• ½ cup milk
• 2 cups shredded cheddar cheese
• 1 tsp salt
• ¼ tsp pepper

Instructions

• Preheat oven to 375F degrees.
• Spray 13 x 9 baking dish with nonstick cooking spray.
• In a sauté pan, cook onions and brown and crumble sausage.
• Drain any excess grease. If you’d like, you can just take crumbled sausage out of pan, leaving the grease, and then brown the hash browns a bit, this adds nice flavor to the casserole.
• In a medium bowl, whisk together eggs, milk, 1 cup of shredded cheese and salt and pepper.
• In a baking dish, spread hash browns into bottom of dish.

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Carrot Cake

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 1/4 tsp cinnamon
• pinch of nutmeg optional- but I think is necessary 
• 2 eggs slightly beaten
• 2 1/2 cups shredded/grated carrots
• 3/4 cup brown sugar, packed
• 1/4 cup white sugar
• 1/2 cup canola oil or vegetable oil
• 1 tsp vanilla
• 2 cups Cream Cheese Frosting you can use my recipe-link below

Instructions

• Preheat your oven to 350 degrees.  Grease 9×13 baking pan.
• In a large bowl combine your flour, baking powder, baking soda, cinnamon and nutmeg.
• In another bowl combine your eggs, shredded/grated carrots, brown sugar, white sugar, oil and vanilla.
• Add your wet ingredients to your dry ingredients and mix together. Do not overmix.
• Pour your cake batter into your greased 9×13 baking pan and spread batter evenly in pan.
• Place in oven for 20-25 minutes.  It will be done when a toothpick comes out clean when poked in the center of the cake.  
• When cake is done, remove from the oven and let cool completely before frosting.
• When cake is cooled, frost with cream cheese frosting and enjoy! This cake will stay fresh for up to a week if covered tightly. 
• You can double this cake and bake it in a baking sheet/jelly roll pan for carrot cake bars. (Double your frosting if you do this)!

Cream cheese frosting

Ingredients

• 8 oz. cream cheese, softened 1 brick
• 1/2 cup butter, softened, room temperature 1 stick
• 2-3 cups powdered sugar
• 1 tsp vanilla

Instructions

• Add all of the ingredients together and mix until well combined and smooth.  You can add more or less powdered sugar depending on how stiff you want your frosting.  

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Cheesy Ham & Potato Casserole

Ingredients

• 4 large white or red potatoes, peeled
• salt and pepper to taste
• 8 slices ham (I used vegan deli ham)
• 8 slices swiss cheese, or cheddar
• 1/4 cup parsley, chopped
• 2 cups swiss cheese, grated
• 2 large eggs
• 1 cup half and half milk

Instructions

• Preheat oven to 350°F. Grease a square 9-inch baking pan and set aside.
• Peel the potatoes and slice into about 1/4-inch thickness pieces.
• Press a layer of potatoes into the prepared pan and season with salt and pepper. Add 4 slices each of ham and cheese.
• Repeat with layers of potatoes, ham and then cheese slices.
• Add one final layer of potatoes, parsley and then grated cheese.

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Easy Vanilla Cake

Ingredients for cake

• 1.25 cup all purpose flour
• 3/4 cup granulated sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1/2 cup vegetable oil
• 1/2 cup buttermilk see note
• 1/2 cup hot water
• 2 teaspoons pure vanilla extract

Frosting

• 1/2 cup unsalted butter softened
• 1.5 cup powdered sugar sifted
• 1 teaspoon pure vanilla extract
• 1 tablespoon heavy cream
  (I added a drop of red food color for Bunny)