Pumpkin Patch!

We had a great time at our pumpkin patch playdate today! We started at the Pumpkin Patch at Jamestown United Methodist church with a hayride and storytime...then after everyone picked out the PERFECT pumpkin, we headed over to City Lake Park for a picnic and some playground time.  I know my gang had a blast today! Hope everyone else did too...it was so nice to get to know everyone a little bit better while our kids played!

YUMM-O!

The winner of our tastiest breakfast item for our September meeting was Gwendolyn Mattern! Here is her winning recipe:

Breakfast Strata - A La Gwendolyn

Prep: 1 hr - for my version, Let Soak/Refrigerate: 9-24 hrs, Bake: 1 hr

Ingredients:

8 homemade whole wheat Belgian waffles (or any other thicker/dryer bread, enough slices to cover pan in 2 layers)

4 oz sliced or diced fresh mushrooms

1 1/2 C torn fresh spinach

8 oz shredded Mexican blend cheese

8 oz shredded Sharp cheddar cheese

2 1/2 C cubed cooked ham (I bought a bone-in, uncooked, thick slice of a ham in Food Lion's Meat Dept to cook and add - only takes 8 minutes to cook)

8 eggs

2 C milk

Paprika

Oregano

Sea Salt

Waffles:

• 2 cups whole wheat flour
• 1 teaspoon salt
• 4 teaspoons baking powder
• 2 tablespoons white sugar
• 2 eggs
• 1 1/2 cups warm milk
• 1/3 cup butter, melted
• 1 teaspoon vanilla extract

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron.
2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.
3. Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Set them aside to cool and harden until your Strata ingredients are prepped.

Directions:

1. Make your waffles, or choose your desired bread.

2. Cook ham in 12-in skillet, 3-4 minutes on each side. Let cool, then dice.

3. Grease 9X13 pan and tear half of the bread and fill the bottom of the dish. Then layer mushrooms and spinach on top. Before adding the ham, I generously sprinkled Paprika and Oregano on top of the veggies. Add diced ham on top of the veggies. Sprinkle with 8 oz of shredded cheese (I used Mexican Blend). Add the remaining bread, torn into bite size pieces. Top with another 8 oz of cheese. Whisk together the eggs, milk and generous salt, and pour evenly over entire dish. Cover with foil and refrigerate up to 24 hours (I only got 9 hours in).

4. Stick pan in the oven with foil still on, then preheat to 350.

5. Once preheated, set timer for 35 min to bake covered with foil, then bake an additional 15 min uncovered.

Note: If the bread you choose is not dense or dry enough, the eggs may be runny.

Yields 8 servings - if served on its own.

 

ENJOY! Thanks Gwendolyn!

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