Driftwood Christmas Tree

I've already told you that this is my year to simplify. You can see what I did in my house here. But I still wanted to have a tree. Something to put lights and garland on and nothing else. I've been drawn to the beauty of driftwood lately. I love the weathered, silvery wood. My favorite nativity is driftwood. So, I decided that I wanted a tree made of driftwood, but all I could find were small ones. Pretty, but not what I had in mind. I finally decided to have one made. I waited anxiously for it to arrive. Was I crazy? Was it going to look ridiculous instead of beautiful? Well...it finally arrived. I think it's gorgeous! What do you think?

Here it is with nothing on it. It's pretty but not very Christmassy. I added a red berry garland and white lights.

My only ornament is a bird in a nest. My grandmother said you had to have one because it is good luck.

I love the texture of the wood. Simple and beautiful.

Pretty at night, too.

The reflection in my living room mirror is stunning.

A simple burlap tree skirt is the final touch.

I realize this may not be everyone's cup of tea, but I couldn't be happier with the results. I will have this tree forever, too! Even when I decide to have another traditional tree, this one will look great on the deck.

I'll keep you posted...

Lynn

Sausage Bread

Sausage bread is a must have around here for Thanksgiving and Christmas mornings. We first had sausage bread when my brother married my sister-in-law. It was something she grew up eating, so she made it the first holiday she spent with us. Her connection to her family tradition was quickly adopted into our family and has become our tradition as well. I love how that happens! One of the best things about sausage bread, other than the fact that it's delicious, is that you can make it ahead of time and freeze it. Then all you have to do is thaw it and heat it up to serve it. That means one less thing to make on those crazy holiday mornings. It's also super easy to make. The original recipe calls for Pillsbury Hot Roll Mix, but you can also use frozen bread dough. It's delicious either way. My only warning to you is that once you make this, your family will want it every holiday. Here's what you'll need:

  • 1 pkg Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Start by making the dough according to the directions on the package. Be sure you get the separate yeast package out of the box and add it in or your dough won't rise. Don't ask me how I know that...

If you are using frozen dough, thaw the dough so that you can roll it out.

Cook both kinds of sausage together in a skillet until it is no longer pink. Drain off any excess grease and set aside.

Take half the dough and roll it into a rectangle slightly smaller that a cookie sheet. If you are using frozen dough, roll out one loaf. The dough mix is usually sticky, so sprinkle a little extra flour on your surface first to make it easier to roll out.

Now take half of the cooked sausage and sprinkle it on the rolled out dough. Leave about a half inch or so around the edges.

Now sprinkle on half of the chopped green onions.

Now half of the grated Parmesan.

Starting on the long edge farthest away from you, roll the dough towards you, over the sausage, onions, and cheese. Keep rolling until you get to the opposite long edge.

When you get to the opposite dough edge, pinch the seams together along the ends and the edge to close everything. If it doesn't stick, just wet your fingers with a little water when you are pinching the dough and it should stick together.

Transfer the roll onto a parchment covered cookie sheet, seam side down. Repeat with the remaining ingredients so that you have 2 loaves.

Bake at 350 degrees for 20-30 minutes until the dough has turned a golden brown. Remove from the oven and slice and serve. If you are making this ahead of time, cool the loaves then wrap in aluminum foil and freeze, then thaw and reheat to serve.

We serve this sausage bread with cheese grits and Blueberry Biscuit Coffee Cake and it's all delicious!

Sausage Bread

  • 1 pkg Pillsbury Hot Roll Mix
  • 1 lb. Mild bulk sausage
  • 1 lb. Hot bulk sausage
  • 1 bunch green onions, chopped
  • ½ C Parmesan cheese, grated

Prepare roll mix according to package directions. Cook sausage and drain. Roll out ½ of dough into a rectangle slightly smaller than the size of a cookie sheet.  Sprinkle cooked sausage, chopped green onions and parmesan over dough, leaving 1/2” around the edges. Roll dough up and pinch edges to seal.  Bake at 350 degrees until brown.

Enjoy!

Lynn

Bacon, Proscuitto and Swiss Puff-Pastry

How have I not shared this with y'all yet? This is my most requested recipe. It's been shared on my friend's blog. It's even become a "must have" Christmas morning tradition for another friend's family. It's beautiful, delicious, and best of all a simple assemble and bake recipe. What could be better? I'll give you the original, but it's one of those versatile recipes that you can adapt to suit your personal taste or whatever you have on hand. That's actually why I made it today. I had a small Christmas brunch for some dear friends, and in keeping with my motto this Advent of "simplify and remember", I decided to serve something I could make from ingredients I had available without making a trip to the store. The only must have ingredients are puff pastry (always in my freezer), eggs, cheese, meat, sour cream or yogurt, and fresh herbs. Aren't these things usually in your refrigerator? The best part is, no one will ever guess that you didn't spend hours preparing this impressive dish. Here's what you'll need:

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream or Greek yogurt

 

Preheat oven to 400°F. 

Sauté mushrooms until just barely done then drain any liquid.

Unfold 1 pastry sheet on each of 2 baking sheets lined with parchment paper. With a fork, go around the pastry about 1/2" from the edge making a border of holes. This is called docking. Then dock the surface of the dough within the border. This keeps the pastry from puffing up when you cook it. 

Top with bacon, proscuitto, cheese, mushrooms, and rosemary leaving 1/2-inch plain border.

Whisk eggs, pepper, salt, and nutmeg in a separate bowl. Whisk in sour cream or greek yogurt.

 Spoon egg mixture evenly over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

Bacon, Proscuitto and Swiss Puff-Pastry

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream

Preheat oven to 400°F.  Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

 

Enjoy!

Lynn

Bacon, Proscuitto and Swiss Puff-Pastry

  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed
  • 6 slices thick cut peppered bacon, cooked & chopped
  • 6 slices proscuitto, chopped
  • 2 cups coarsely grated Swiss cheese
  • 2 cups sliced mushrooms
  • 2 large eggs
  • 1 tablespoon chopped fresh rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream or Greek yogurt

Preheat oven to 400°F.  Saute mushrooms until just barely done then drain any liquid. Unfold 1 pastry sheet on each of 2 baking sheets. Top with bacon, proscuitto, cheese, and mushrooms, leaving 1/2-inch plain border. Whisk eggs, rosemary, pepper, salt, and nutmeg in bowl. Whisk in sour cream. Spoon egg mixture over toppings on each pastry. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.