Grits and Greens Cassarole

This recipe is for all of my G.R.I.T.S!

Grits and Greens Casserole

Ingredients:

2 tsp olive oil
1 small onion
4 cloves  garlic
2 cups veggie broth
1/4 tsp salt
16 cups of collard greens or kale (I used dandelion greens and they were a little to bitter)
2 cups water
1 cup grits
1 cup sharp cheddar
1/4 cup Herdez Salsa
1 lrg egg, lightly beaten






Directions:
***Preheat oven to 400
1. In a dutch oven add oil, onion, and garlic and cook until brown.
2. Add 1 cup of veggie broth and bring it to a boil.
3. Add greens and cook for 2 minutes and then let the greens simmer for 20 minutes (add water if the pan gets too dry).
4. Bring 2 cups of water and the remaining 1 cup of veggie broth to a boil in a saucepan.
5. Pour grits in and reduce heat to a simmer; whisk constantly for 5 minutes.
6. Combine 1/2 cup of cheese, salsa, and egg in a small bowl.
7. Remove the grits from the heat and quickly stir in the above combination.
8. Quickly add the 1/2 of the grits to your oiled casserole dish.
9. Then layer in the greens.
10. Top the greens with the remaining grits.
11. Sprinkle the top with cheddar.
12. Bake the casserole for 20 minutes or until the cheese has browned on top.
13. Let the casserole sit for 10 minutes before serving.

This recipe was modified from Here. You can also use bacon in this recipe if you are interested.

Meat Cake

This is not for the weak of heart or stomach. You need to go into this prepared to feel ill. However, from what I heard at the office party I brought this to, it was delicious. Let them eat meat cake...

Meat Cake

Ingredients:
2 boxes of Duncan Hines chocolate cake (please follow and pick up the ingredients on the back of the  cake box. All are a little different so I don't want to include these in the below).
1 package of bacon
1 package of cold cuts
2 containers of Duncan Hines chocolate frosting






Directions:
1. Bake two round cakes according to the instructions on the back of the box.
2. Start grilling bacon. Make it extra crispy.

3. Cool cakes on cooling rack.
4. After the cakes are cooled, frost the bottom cakes' top and sides.
5. Crumble half of the bacon on top of the first layer of the cake.
6. Set the second cake on top and frost the sides and top.
7. Crumble the remaining bacon on top.
8. Roll up the cold cuts.
9. Place the cold cuts all around the cake or in a design to your liking.

*****Please walk 10 miles on a beach with a friend after eating one piece of this.

 

Cinnamon French Toast

This is a rare but favorite Sunday morning breakfast. We were up at 6 am and went to Ralphs bakery and got freshly baked french bread. The fresh french bread is what sends this over the top.

Cinnamon French Toast

Ingredients:
1 loaf of french bread 
4 eggs
1/4 cup of coconut creamer (SoDelicious is what I used or substitute milk)
1 tsp cinnamon
2 tsp vanilla












Directions:

1. Heat up skillet.
2. Slice the french bread in to 1/4 thick slices. 
3. Then whisk all of the other ingredients together.
4. Butter up the skillet.
5. Dip one piece of french bread at a time and place it on skillet. 
6. Flip the french toast once it has browned (about 4 minutes on each side).
7. Generously spread butter on the toast and then sprinkle the powdered sugar.