It is the week of Thanksgiving, and my crew is SO excited! The boys don’t have school, and we have all kinds of fun things planned for the next several days. Also, do you know what show the picture is from at the beginning of this post?  If so, I love you even more.  Best.Show.Ever.

As everyone starts to prepare themselves to cook all week, I wanted to share some Beucler family favorites from our kitchen to yours!  As I have mentioned here before, I am not a great cook.  These three dishes, however, I have perfected over the years!  Please note that each of these three recipes can be made gluten free!  I don’t make them gluten free very often because these dishes – especially the pumpkin bread – are my weakness.  It is not an exaggeration that I could eat a loaf of pumpkin bread in one day.  I know my limits people, it is that good!

Happy Thanksgiving from our family to yours! Here are our favorites if you are looking for something to add to your mix this year! XO

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beucler Pumpkin Bread

Y’all.  I am not trying to brag, but my pumpkin bread is amazing! It is a recipe that has been passed down in my family, and I only make it in November and December each year.  My kids get so excited when they smell it baking in the oven. I give this as teacher treats, holiday treats to friends, etc.  This is an easy breakfast, an easy snack, basically just easy and yummy all the way around!

Ingredients:
3 cups flour
3 cups sugar
1 t. baking soda
3 t. cinnamon
1 t. salt
1 can pumpkin
4 eggs, beaten
1 ¼ cups vegetable oil

Directions:
1. Preheat the oven to 350 degrees
2. Spray two non-stick loaf pans with Pam or other spray oil.
3. Place all dry ingredients (flour, sugar, salt, cinnamon & soda) in a large mixing bowl; blend ingredients together.  With a spoon, make a deep well in the center.
4. In this well, add other ingredients (pumpkin, eggs, & oil), stir carefully just enough to dampen all dry ingredients.
5. Pour into two loaf pans, and bake for 1 hour at 350, or until a test stick comes out clean.  I actually have found that 1 hour and 10/15 minutes works best!
6. Enjoy!
****To make gluten free, substitute a gluten free flour.  I use the Bob’s Red Mill gluten free flour, and I think that it works great!

As you can see, Tank was a hungry helper when I was taking food pictures over the weekend! 😉

sausage cheese balls

These are SO yummy, and my family always has them throughout the holidays.  I keep them in the refrigerator, and then we can heat up as we want them.  This is a perfect and quick breakfast for everyone!  The boys actually snagged a few prior to my taking this picture.  The recipe below made 60 for me, but it depends upon the size you make.

Ingredients:
3 cups Bisquick
2 ½ 16oz tubes of Jimmy Dean Sausage (I use Jimmy Dean All Natural)
½ lb. grated mild cheddar cheese
½ lb. grated sharp cheddar cheese

Directions:
1. Preheat the oven to 350 degrees
2. Spray non-stick cookie sheet with Pam or other spray oil.
3. Mix all ingredients together with your hands.
4. Make into walnut size balls, and place on the cookie sheet.
5. Bake for 15 – 20 minutes.
6. Enjoy!
****To make gluten free, substitute gluten free Bisquick.  I was unsure at first, but gluten free Bisquick is all we use at our house.  It makes the best pancakes, biscuits, and sausage cheese balls!

Coal decided to join Tank as my helper.  They managed to snag a couple sausage cheese balls when they were “accidentally” dropped on the ground! Ha!

grandma marge’s egg casserole

Reid’s Grandma Marge made this egg casserole for his family growing up.  When we got married, he gave me this recipe as a bit of a hint, hint!  Ha!  For years now, I make the famous egg casserole every Thanksgiving morning and every Christmas morning.  And, really, any other morning that it is requested!  It is very easy, and a crowd pleaser!

Ingredients:
8 slices of bread – cubed; crust removed
2 lbs. Jimmy Dean Sausage (you can use maple or regular)
2 cups of shredded cheddar cheese
4 eggs, beaten
2 ½ cups milk (I uses skim milk)
1 can mushroom soup (low sodium or low fat typically cuts back on the saltiness)
1 can drained mushrooms

Directions:
The Night Before . . . (you don’t have to do this the night before, but it makes it so easy!)
1. Spray a 9×12 pan with Pam or other spray oil.
2. Layer into the pan, alternating the pieces of cubed bread, sausage, and cheese.
3. Pour the mixture of beaten eggs, 2 ¼ cups of milk (Note – leave ¼ cup of milk leftover for the morning) over the layers in the pan.
4. Refrigerate overnight.

The Morning of . . .
1. Preheat the oven to 350 degrees.
2. Spread the 1 can of mushroom soup over the top of the pan (it will be thick)
3. Sprinkle the remaining ¼ cup of milk over the pan to moisten.
4. Spread 1 can of drained mushrooms over the top of the pan.
5. Sprinkle the cheese all over the casserole.
6. Bake at 350 for 1 hour to 1 hour and a half.  I have found that 1 hour and 15 minutes works very well!
7. Enjoy!
****To make gluten free, substitute gluten free bread and gluten free cream of mushroom soup.