Happiness at Thanksgiving.....

I am thankful this Thanksgiving to have enjoyed another year of cooking breakfast and dinner for some of the kindest and most big-hearted CMPD police officers you'd ever want to meet.  They all mean so much to me.  I received three text messages this morning from officers wishing me a Happy Thanksgiving.  Their messages instantly put a smile on my face, but it also reminded me of how many officers around the country would spend this beautiful day in their patrol car instead of at home with their family.  Many officers worked an extra long day for the Black Friday retailers who opened their doors early.    

I shared my Thanksgiving with my good friends in Midland, NC.  I am thankful for their love and friendship throughout the years.       

Wishing all of my readers, wherever you are, a bounty of blessings and a safe and peaceful holiday season.  ♥

Just for fun.....

Last weekend I took some QUIKRETE cement and finally filled the hole in the walkway leading to my front door. I couldn't resist personalizing it just a bit. For a girl, I thought I did a good job. Turned out cute, don't you think?  ♥

Cinnamon Swirl Pancakes....YUM-O!

10 officers came last Saturday in three different shifts.  Something big came up and the last three didn't arrive until around 10:00 am.  No matter.  One officer called around 9:15 am and asked "how long would I be serving breakfast."  Huh?  Well....until the last officer can get here, of course -- that's how long. :)

I was brave and tried the cinnamon swirl pancakes and everyone loved them!

Here's what you need.

You're not hallucinating.....yes, I use Aunt Jemima pancake mix.  Are you surprised?  I tried making pancakes from scratch - twice - and I couldn't find a recipe that tasted as good as Aunt Jemima Buttermilk Complete. We all love being able to say 'I made it from scratch', but scratch is not always better.  Plus, time is an issue with all that I have to cook.  Last year I posted a story called "Is making pancakes from scratch worth the effort?"  Long story, short....nope!  Click here for that post.  

Cinnamon Swirl Pancakes 
Adapted from this recipe

2 cups Aunt Jemima Buttermilk Complete pancake mix (or your favorite recipe or mix)
1-1/2 cups water

Cinnamon Filling

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

Cream Cheese Glaze 

4 tablespoons (1/2 stick) unsalted butter

2 ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

I used a pastry bag to pipe the filling out, but a ZipLoc baggie works well too.  If you use a ZipLoc, add the filling and make sure the bag is sealed well.  Snip the corner of the baggie and squeeze the filling through the open corner. 

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancakes starts to bubble slightly, add the filling. I started the swirl from the outer circle of the pancake and swirled to the center, but some start with the center and swirl out (do what's easiest for you.)  When the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.

Because of the sugar, I found the pancakes seemed to stick more to the griddle, so spray more Pam on the griddle when you lift the pancake to flip it. It seemed to help some.  

Note:  I didn't do the cream cheeses glaze with this first batch, but will serve the glaze next time and will post an update.  But they were so good, some officers didn't even put syrup on it -- they ate it plain. 

  

The AHOP light....

It is no secret to the officers I cook for on Saturday morning that I go back to bed after the last officer leaves. I get up about the same time they do -- 4:30 am -- except I get to go back to bed, while their day of chasing speeders, fighting crime and thwarting evil is just getting started.   

After the last officer leaves, I turn the AHOP light off, enjoy a little of the breakfast (if I don't eat with them), then I take a sofa nap and I usually sleep until about 12:30 or 1:00 p.m. I'm usually pretty pooped after they all leave. I love it though (but you already know that, right?)!

The AHOP sign (an amazing gift from my South Division officers) only
shines when I'm cookin' and they're comin'.  

Saturday at AHOP....and all is right with the world

Ten officers came for breakfast yesterday -- my first AHOP breakfast since August 25. I was so happy to see the first blue and white round the corner, and then seeing them all gathered at my dining room table again talking about their week. I thought my heart would explode - I was so happy.  One officer came and it was his day off. Big-hearted, I tell you! 

On my August 28 post, I posted a cool video on how to separate egg yolks. I could hardly wait to show the guys my newly discovered talent. It was great! The table got real quiet, I separated the egg yolk, and then all six officers, simultaneously, went ...."WHOA!!!!!!" And then laughter broke out. They loved it! Thanks again to my friend, Kat, for sharing this with me.  

And look at this....AHOP received a few awesome gifts!  

My friend and colleague, Kelly N, emailed me one morning and said "I have a donation for AHOP....it's in the freezer." When the weather gets a little cooler, I'll start making sausage gravy again, so these little guys are hangin' out in the freezer until then. Thank you, Kelly! This $aves me a lot and you are a gem for thinking of me and my officers!  

And one of my high school classmates, David L, sent AHOP some real Costa Rican coffee that he purchased especially for AHOP during a recent visit to Costa Rica. It is delicious! So good, that when I dragged my tired, old body into bed last night, my last thought before I closed my eyes was "oh, I can hardly wait to have that coffee in the morning." David and I aren't 100 percent sure, but we think we were in the same typing class back in high school. Who knew, 36 years later, he would be sending me coffee for AHOP. Isn't life grand!

My break is over -- the boys and girls are back -- and all is right with the world!   ♥

This is a picture from my very first post - 8.14.11

My 1st and 2nd shift fix.....

Here's some exciting news....at least for me anyway.  My pre-Fall break is over and AHOP is cooking breakfast for 1st shift next Saturday, and she...can't...wait!  I sure have missed these guys and I need my 1st and 2nd shift fix.  My break wasn't all that long, but when you factor in the few weeks they were out because of the Democratic National Convention, and then my 3 week break to take care of some big house chores, it feels like forever!

The break was good to get some things done around the house, but it has felt really odd to not have as much interaction with the officers I cook for.  Not to mention my brain feels like it had a vacation too!  No menu planning, no grocery lists, no three packs of bacon to pre-cook on Thursday nights, no setting the table, no 4:30 am Saturday morning alarm clock.

And I haven't forgotten about my 2nd shift officers -- I see three big pans of lasagna in their near future for sometime in mid-October.  We're working on a date now.

I have been blessed with so many wonderful friends since my move to Charlotte.  Two dear and wonderful people have been like parents to me (yes, I’m talking about you Anne & George).  From day one, I knew they were special and I am so blessed to have them in my life.  And now, having these officers in my life to cook for and to worry about, for the first time in 21 years, I feel like I have a family of my own.

I guess you could say these officers "complete me."  They certainly have made my life a better life. ♥

Don't let your cell phone have the last word ....

It's a deadly subject and a good reminder for us all.  I came across two awesome videos regarding texting and driving -- we're all guilty of it -- even if for a nanosecond.   

Don't let your cell phone have the last word ... it can wait!  No text message is worth a life! ♥

A pre-Fall break for AHOP....

To my readers, I'm taking an AHOP break (just through September) to get some pre-Fall chores done around the house (cleaning, pressure washing, gutters, yard work, window washing and, hopefully, a room cleaned out and painted.)  Hiring most of it out, so don't feel too sorry for me.  Just organizing it all can be exhausting though!

It will feel really odd the next two weeks not to be planning meals in my head.  It takes up more space in my brain than you might think.

You may see a sudden stop in blog posts, so I wanted you to know all is well!  Stay tuned, and thanks always for stopping by to see what's new at AHOP!  ♥

Update:  Breakfast and dinners will resume in October for 1st and 2nd shift and I....can't....wait!  

A post-DNC thank you!

So proud of our CMPD and all of the law enforcement officers who came in from around the country to help keep Charlotte safe during the Democratic National Convention (DNC).  They made the City of Charlotte shine last week.  We are honored to have such a great law enforcement team in Charlotte, protecting and serving the citizens of Mecklenburg County.

I wanted to make my officers in the South Division (my area) a special after-DNC surprise in appreciation for all their hard work and long hours.  I haven't made a special candy bar wrapper since Easter, and before that it was Valentine's Day, so I thought now might be a good time.  South, Central and North divisions received my Easter candy bars, so this time I made some for the Steele Creek division, in addition to South, with my thanks for an awesome job last week.  I hope they will enjoy them as much as I enjoyed making them.  Love you guys too!   

I was super nervous about delivering my gift to Steele Creek today.  And as many times as I have stopped by my own division, I still get a knot in my stomach before I go.  It's like everyone is crazy busy, and then here I come -- little ol' me -- with my candy bars, or whatever it happens to be.  So out of my element.       

And here's some surprising news.....I wrapped 108 Hershey candy bars (w/ Almonds) for the South Division and 108 candy bars for Steele Creek.  That's 216 candy bars total and I didn't eat NOT ONE! It's a near miracle.  Wow is all I can say!  

Didn't they turn out cute!!

Click on picture to enlarge

 My pictures didn't turn out very good. 

Super cool way to separate the egg yolks

If you don't read another one of my blog posts ever again, you must watch this.  I just tried it and it worked beautifully!

I can't wait to give a little demonstration at my next AHOP breakfast!  I already have these guys fooled to thinking I can cook -- just wait until they see me do this!  Boy, will they ever be impressed with this new skill that I didn't even know I had until last night.

Make sure your plastic bottle is clean before doing this.  But you already knew that, right?

Thank you to my friend, Kat, for sending me this gem!  It changed my world!  ♥

Patty Melts

When I first saw this patty melt on The Pioneer Woman's website, I thought...."now THIS is a hungry cop sandwich."  Besides Ree Drummond's awesome sense of humor, I love all the 'cowboy/cowgirl' comfort food (as she likes to call it.)  I have made two other recipes from her show and they were awesome - the potato skins, and her spicey whiskey sliders, but as good as the patty melt looked on her website, I was disappointed (my fault - see below). I was hoping my taste buds would explode, but they didn't.  It still needs some perfecting before it's Po-Po ready.  Looks pretty though, don't you think?

I ran into a few problems with this recipe that resulted in (my) patty melt not turning out as I had hoped:
1)  I used Baby Swiss cheese instead of regular Swiss (my store was out of regular).
2)  I used white bread instead of rye (I don't care for rye).
3)  Onions need more salt and pepper.
4)  Ground beef needs more Dale's Steak Seasoning or Worcestershire.
5)  I don't typically care for hamburgers on the stove (grill yes; stove no).
6)  I'm not a real cook, so I don't know what I'm doing half the time.

Here's what you need - I wanted regular Swiss cheese but my store was out of it.  

Saute onions in butter (or vegetable oil) -- I used butter

Shape your patty before you cook it so it's about the size of the bread you're using

Lay buttered bread (face down) on griddle or clean skillet and top w/ Swiss cheese

Patty Melt 
Adapted from this recipe

1 pound of ground beef
1 large onion
Butter
Salt and Pepper
1 tsp. Dales Steak Seasoning (or Worcestershire Sauce)
8 slices Swiss cheese
8 slices White or Rye Bread

In a medium skillet, melt 2 tablespoons of butter over medium-low heat and add your onions. I sliced my onions in thin whole rings, but it's actually easier to eat if you cut the onion in half before slicing.  Stir occasionally until the onions are golden brown and soft. 

In a medium bowl, mix together the ground beef, salt & pepper, and Dale's Steak Seasoning (or Worcestershire sauce). 

Make 4 patties shaping them to fit your bread (width and length).  

Cook the patties on both sides until the middle is cooked through.  

Over medium heat, and using a clean griddle or skillet:

• Lightly butter one slice of bread and lay face down on grill or skillet
• Add one slice of Swiss cheese
• Add cooked hamburger patty on top of Swiss cheese
• Add sauted onions on top of hamburger patty
• Add one slice of Swiss cheese on top of sauted onions
• Top with second slice of lightly buttered bread (buttered side up)

Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Thank you Effie's Cafe & Grill!

Today was the last breakfast until after the Democratic National Convention (DNC) is over.  Six officers and one sergeant came this morning.  There was a slight hint of Fall in the air.  Nothing major....just a feeling this time of year.    

Thank you Effie, Andreas and Irene, co-owners of Effie's Cafe & Grill, for providing this lovely fruit bowl for today's AHOP breakfast.  Effie's is located at 13024 Ballantyne Corporate Place, Charlotte, NC, right next to the building I work in.  They catered lunch for a big meeting the other day and their food presentation was awesome.  Of course, what caught my eye was Effie's beautiful fruit bowl. I stopped by yesterday to get a price on a small fruit bowl for Saturday and told Effie a little about AHOP, and she wanted to help.  She asked me to bring her the bowl I usually use and she put together this beautiful fruit bowl for today's breakfast with her compliments and thanks to the CMPD. 

I would be embarrassed to show you a picture of my flimsy little fruit bowl my guys are used to getting.  Suffice it to say, I don't think they were surprised to learn I (didn't) make this.  :)

The best for the best....thank you, Effie! ♥ 

Effie's Cafe & Grill

13024 Ballantyne Corporate Place, Suite 175

Charlotte, NC  28277

Tel:  980.819.9462

Green Bean Bundles - Delicious!

Yes, color me crazy, but I went to 3 different grocery stores and HAND-SELECTED 160 green beans to make up 20 bundles for my 2nd shift dinner Tuesday night.  Only the best for the best!  :)

Green Bean Bundles

Adapted from this recipe

10 slices of bacon (1 for each bundle)

1/2 pound fresh green beans (I hand-selected my green beans at the store and counted 8 beans per bundle to ensure I got the pretty ones)

4 tablespoons butter

1/4 c. brown sugar 

1 tablespoon soy sauce

1/2 teaspoon Worcestershire sauce

1-2 garlic cloves, minced (optional)

Toothpicks
Parchment Paper
* Of course, double this recipe if you make more than 10 bundles.

Note: This recipe is supposed to yield 10 bundles, but I didn't weigh my green beans -- I manually hand-selected them and counted them out right there in the store. So for 10 bundles, I would count out 80 green beans (that way you can select the same size beans and get only the pretty ones.)

Partially cook your bacon

I cooked my bacon on parchment paper in a preheated 400 degree oven -- the same as I do for my Saturday morning breakfasts, except I only cooked halfway. Keep a close watch on it until it's PARTIALLY cooked. I think 7 minutes in the oven did it for mine.  If you cook the bacon in the oven, follow my post here, or cook the bacon in a skillet over medium heat until partly cooked, but not crisp. Bacon needs to easily bend to wrap around the bundles.  The white fatty part of the bacon is translucent.  Drain on paper towels, and place a paper towel on top and dab the bacon to remove excess grease. 

Beans

Most recipes I read said to 'blanch' the beans, cooking for only two minutes in boiling water.  For me, after two minutes cook time, the beans were still basically raw.  I boiled my beans for at least 20 minutes.  The beans had that (cooked) color to them, but still weren't completely done.  I guess it's a personal preference.  Drain beans and rinse with cold water.  Count 7-8 beans to form your bundle and wrap with the partially cooked bacon.  Secure with a toothpick.  

Sauce

Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, soy sauce, Worcestershire sauce and the minced garlic and cook for 1 minute, stirring, until the sugar melts.

Bake
Preheat over to 375 degrees.  Arrange green bean bundles in a 13" x 9" casserole pan (or larger) lined with parchment paper (if you have it), or tin foil works well too.  A cookie sheet works well too (the kind with an edge too it so nothing drips off).  Brush mixture over the bean bundles with a basting brush.  Bake, uncovered, for about 15 minutes, until the bacon is cooked through.

These green bean bundles are so delicious and I am always 'secretly' hoping there are a few bundles left after everyone leaves.  

Enjoy!  ♥

AHOP's 'Magic' Meatloaf

Okay, so we all know there is really no such thing as a 'magic' meatloaf, but the very first time I made this for 2nd shift, immediately following dinner, the Sergeant received a Priority One call before he even left my driveway.  He sent me a thank you note later that night and mentioned the priority call he responded to and said …. "I couldn’t have done it without your magic meatloaf."  Translation:  We appreciate everything you do for us.  The officers I cook for make it so easy to want to do for them because they never forget to show their gratitude -- it only makes me want to do more.  Sometimes I’ll get a quick text message thanking me even before they leave my front yard.  I’m sure there are many missed meals when a Priority One call takes precedence over their lunch or dinner.  So many times, their patrol car is their office and their dinner table. 

I did a lot of research for my final meatloaf concoction.  I scoured the Internet, cookbooks, I asked my friends, and I had my friends call their moms. I wanted to come up with one recipe that would be a winner every time and I think I achieved that.  All the recipes varied. Some recipes used raw onions, some said to sauté the onions first, some recipes called for white bread, some said to use bread crumbs, some recipes called for milk, some didn’t. 

You won't believe how stressed out I was over this meatloaf.  I had to keep reminding myself...
IT – IS– JUST – A – MEATLOAF!! 

So here it is….I hope you all enjoy it as much as my 1st and 2nd shift officers did. 

AHOP’s Magic Meatloaf
Thanks to Mike, Mary T. (Mike's Mom) and my friend, Jeff (a Culinary Chef), for their input and help with this recipe.

• 2 lbs. ground chuck
• ½ onion diced
• ½ green pepper diced
• 1 tbs. lite olive oil,  vegetable oil,  or butter (your preference) - I used lite olive oil
• 2 eggs
• 1 cup Progresso Italian breadcrumbs
• ¼ cup milk
• 1 tsp Worcestershire
• ¼ cup ketchup
• 1 tsp black pepper
• 1 tsp salt

Glaze for Top of Meatloaf 
Recipe from 'Aunt Bee's Mayberry Cookbook'

¼ cup ketchup
3 tbsp brown sugar

• Preheat oven to 350 degrees.  In a large skillet, saute the chopped onions and green pepper in a little olive oil for about 5 minutes. Stir, stir, stir so they are just translucent and not browned.  Transfer to a small bowl to let cool for about 5 minutes. 
• In a large bowl, combine the meat, eggs, bread crumbs, Worcestershire, ketchup, salt/pepper, and onion/peppers.  I purchased some food prep gloves at my local grocery store to mix my meatloaf, but your bare hands work well too.  
• Mix really well -- it will fall apart if you don't mix it well, so you want to be sure all of those breadcrumbs are incorporated into the meat really well.  While you're mixing and kneading your meatloaf in the bowl, start to shape it into a loaf.
• Line a 13" x 9" pan with the parchment paper I love so much.  Transfer your loaf from the bowl to the baking pan and continue to form a rectangular loaf about 2" tall and about 6" wide.
• Bake uncovered in a preheated 350 degree oven.  Full cooking time is an hour.
• After 30 minutes in the oven, remove the meatloaf to put the glaze on top. But before adding the glaze, I remove some of the grease from the pan. It's very hot, so be careful. Tilt the pan slightly and take a bunch of paper towels to soak up some of the grease and discard the towels.  You don't have to get all of it - but get what you can without going to too much trouble.  
• Using a basting brush, brush the brown sugar/ketchup glaze on top. Return to the oven for the remaining 30 minutes cooking time.  

Serves 4-6

I wish this picture had come out better. It was moist and had lots of flavor. 

Happy 100th Birthday, Julia Child!

Google Doodle honored Julia Child today recognizing what would have been her 100th birthday. What kind of amateur cook and Julia Child wannabe would I be if I also didn't pay homage and respects to this great lady.  Julia Child is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. *

Julia and David Letterman - 1987

The "Julie and Julia" movie really inspired me. I consider myself very much an amateur cook, but I can honestly say, I haven't used a spatula to flip a fried egg since watching this movie.  In an odd sort of way, it gave me a tiny bit of confidence in the kitchen. This movie is a true story about a lady named Julie Powell who set out to cook 524 recipes from Julia Child's cookbook 'Mastering the Art of French Cooking', in one year (365 days). Julie Powell blogged about her experience and wrote a subsequent bestselling book in 2005 which later inspired this 2009 film starring Meryl Streep and Amy Adams.  I love this movie! ♥

The 2009 movie "Julie & Julia"

Happy Birthday, Julia -- thanks for inspiring me to want to be a better cook.  I hope I learn a lot from you in the years to come.  I have said it before, but everything I cook for my officers is not always perfect.  No one will benefit more than my officers.   

* Information for my post was found on Wikipedia.  For more information on Julia Child, click here.

My little orphaned meatloaf....

I haven't made a meatloaf in at least 30 years - seriously. My ex-husband was a meat and potato kind of guy, and I became a meat and potato kind of girl. When I started thinking about the next AHOP dinner for 2nd shift and what I wanted to serve that I haven't already made, meatloaf came to mind. I started scouring the internet, cookbooks, I asked my friends, I had my friends call their moms, and then I pulled out all the stops and called my ex-boyfriends (again). I honestly don't know if they look forward to my call or email, but they genuinely seem happy to help.

I always get a little nervous when I'm cooking dinner for 2nd shift.  It just doesn't come as easy as the breakfast I cook for 1st shift. And I get especially nervous when I'm making a new dish, so I thought this recipe required a test-run. I called this post 'My little orphaned meatloaf' because every recipe I looked at was different. And they differed a lot!

A friend of mine came over last night for a meatloaf test-run and we both agreed it passed the AHOP test....it's good enough to serve to 2nd shift (minus the wine, of course).  :)

The menu:

• Meatloaf 
• Mash potatoes and gravy
• Green bean bundles wrapped in bacon

I'll post the recipe for both the meatloaf, green bean bundles, and brown gravy after 2nd shift comes for dinner. I was just so happy everything turned out and tasted good and wanted to share my excitement. 

Can't wait until my next dinner.  Stay tuned..... ♥

Hungry cops, tested and approved, breakfast casserole

I love making this casserole and have enjoyed it many times for breakfast, lunch and dinner. There are no leftovers when I make this for 1st shift, but in my pre-AHOP days, I made this quite often for dinner just for myself, and still do every now and then. When I make this just for me, I will eat one piece, about the size of a lasagna slab, and then cut the rest into serving size pieces and refrigerate in a large Rubbermaid container. The next day, sometimes two days, I'll forget all about it and will open the refrigerator door looking around trying to find something to eat. Then, all of a sudden, I spot the clear Rubbermaid container and it's "oh my gosh...I totally forgot all about this!!", and then my face lights up because I know I have a satisfying meal waiting for me. 

Here's what you need (I substituted butter for
vegetable oil because I forgot to buy it)

Saute onions and peppers, then add hashbrowns
and cook until they look like the next picture.

Grease 9" x 13" pan - cooked potatoes go in first - YUM.

Then add the cooked sausage. I don't drain the grease, because there usually isn't that much.  

Whisk nine (9) eggs in a large bowl and add 1 cup of milk. Then add the cheese to the egg mix and stir well. I added almost the entire 2-cup bag of cheese. Pour the egg/cheese mix evenly over sausage.

See how the cheese stays on top....you probably won't need more.
Ready for the oven - 350 degrees for 45-50 minutes 

    

AHOP's Breakfast Casserole

1 pkg. Simply Potato shredded hashbrowns
Vegetable Oil (or butter) - I used butter this time because I didn't have vegetable oil
½ onion chopped (I like the sweet Vidalia onions)
½ green pepper diced as big or as small as you like them (optional)
1 lb. Jimmy Dean or Neese’s sausage
9 eggs
1 cup of milk
1-1/2 to 2 cups of shredded cheese - I used Kraft Colby and Monterey Jack (I think it melts better) 
9” x 13” casserole pan 

• Heat the oil in a skillet. I didn't realize I was out of vegetable oil, so I used butter. Whichever one you use, be fairly generous with the amount as it’s for both the onions and the hashbrowns. I guess it depends on how greasy you like your hashbrowns. I kind of like my hashbrowns Waffle House greasy (don’t judge me.) Cook the hashbrowns and onions (and green peppers if you're using them) until they just start to brown (add salt and pepper to your liking).
• Grease a 9” x 13” pan and fill with cooked hashbrowns.
• Fry sausage and be sure to break it up good. Add cooked sausage to the top of hashbrowns. I usually don’t drain the grease because there’s really not much and it makes the hashbrowns taste really, really good.
• Beat the eggs in the large mixing bowl (use a whisk if you have one). Slowly and gradually add milk and whisk again. After the eggs are beaten, add approx. 1-1/2 cup of cheddar cheese and stir well.
• Pour egg mixture evenly on top of the sausage and hashbrowns.  As the egg mixture sinks to bottom, the cheese will stay on top which is what you want it to do.
• Back at 350 degrees (uncovered) for about 50-60 minutes. Oven temperatures vary so check it at 45 minutes.  Casserole is done when you can insert a knife and it comes out clean (you want to make sure the eggs are done.)

Variation: For a little different flavor, follow the same recipe except add cooked bite-size bacon bits to the top of the hashbrowns instead of sausage. Some people like a little sour cream and salsa on the side.

Note: I prepare the sausage and potato part the night before an AHOP breakfast, cover with plastic wrap and refrigerate. Then the morning of all I have to do is whisk the eggs, milk and add the cheese. If you make this ahead of time, make sure you remove the pan from the refrigerator approx. 30 minutes before it goes into the oven.  

Mozzarella Cheese Sticks -- I get an 'E' for Effort

Some girls walk away from relationships empty-handed -- they might be mad; their feelings could be hurt; and they might even have a broken heart. I seem to maintain distant friendships with my ex-boyfriends. I walked away from my last heartthrob with recipes and all the free cooking advice a girl could ask for. Thanks to my ex-boyfriend and culinary chef, Jeff, for not only giving me this recipe (which I revised slightly), but for being my 'phone-a-friend' and safety net when my insurmountable amateur cooking questions start to take up too much space in my brain. Another ex-heartthrob hung my AHOP neon sign that proudly hangs in my dining room window. He did an awesome job (thank you Mike)! I'd say I'm one lucky ex-girlfriend...lucky me!

These cheese sticks didn't turn out as pretty as I had hoped, but for my first attempt, I think I did OK. They were good, I'll have to say that! I hope to have an appetizer lunch and dinner for 1st and 2nd shift soon. If I can master these cheese sticks, I'll serve them with the potato skins posted on June 26, and I just saw this awesome patty melt that would go perfectly with it. Click here.  I still need to test it out, but doesn't it look good? ♥  Update: Tested the Patty Melts on 8/27/12 - click here.

  

Here's what you need

Cut cheese 4” x ½” x ½” sticks (I think I goofed
some of these up -- it was my first try)

The production line

Ready for the freezer (2 hours)

Mozzarella Cheese Sticks
Recipe given to me by Culinary Chef Jeff 

• Mozzarella cheese cut into approx. 4” x ½” x ½” sticks. 
• 2 eggs
• Italian bread crumbs
• Flour
• Salt (I used coarse salt)
• 1/2 tsp. garlic power
• Set up a breading station with flour / eggs / Italian bread crumbs – left to right. Jeff didn't say how much flour and bread crumbs to use -- I guess it depends on how many cheese sticks you're making. I didn't measure,  but I started with about a cup of each, I guess.  
• Season the Italian bread crumbs with some coarse salt and 1/2 tsp. garlic powder.  
• Use your left hand to drop the cheese stick into the flour, roll and coat, then drop into the egg.
• Use your right hand to pick the cheese stick out of the egg and toss into the bread crumbs, roll and coat. With this method, you don’t bread your fingers.
• Line a plate with wax paper (I didn't have any and used parchment paper). As each cheese stick is coated, place it on the wax or parchment paper.  
• Freeze for 2 hours.
• Deep fry – 1” of vegetable oil in a pan, heat on med-high until a drop of water crackles and spits (be careful).  This kind of scared me (all the crackling)...if you have a cooking thermometer, I would recommend you use it.  I'm going to buy myself one.    

Fry a few at a time until golden on the outside, but not too long or the inside will come out. Scoop out and put on a paper towel or a rack (like a cookie cooling rack) when done. I highlighted this part because I forgot to do that. I put however many the pan would hold which is why they probably didn't turn out as pretty as they could have (the oil cooled down too much with too many in the pan.) Also....I put the cheese sticks on a paper towel -- if  you have any cheese coming out, the cheese (sticks) to the paper towel. As you can see, my first time was a lot of trial and error.  

Serve with your favorite tomato/marinara sauce (fresh basil chopped into the sauce at the end will add a lot).