This was the first time I remember when we had a large family gathering where the focus was on breakfast foods. Yum! I made the same two breakfast casseroles as before: my Aunt Marilyn's Easy Breakfast Casserole (already in the family cookbook) and Bacon Asparagus Strata.
Other sides included: homemade cinnamon rolls, Vicke's hashbrown casserole, Mom's biscuits with country ham and her homemade apple butter, fresh fruit salad, and pumpkin chocolate mini muffins. Most of these are already in the family cookbook, too.
My favorite? Tina's cheese baked grits. Honestly, these are the best! Scott's been saying that for years as it's a tradition in his family for Tina to serve these every Christmas morning. Although this recipe is in the family cookbook, this was my first time to taste such a treat. I've never had cheese grits with a kick. Tina's special ingredient is red pepper flakes. These are too good to serve just once a year. I'm hoping that she agrees to make them a part of our Father's Day tradition from here on out. Come to think of it, I might make them this weekend!
Cheese Baked Grits
Ingredients:
- 1 quart (or 4 cups) milk
- 1-1/3 sticks butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon crushed red pepper
- 1 cup quick cooking grits
- 1 cup shredded cheddar cheese
- 1/3 cup grated parmesan cheese
Directions:
Bring milk and 1 stick of butter to a slow boil. Stir in grits, cover, reduce heat and cook 3-5 minutes, stirring occasionally. Remove from heat; add salt, pepper and red pepper. Beat hard with electric beater for 5 minutes, no less, until creamy. Pour into oiled 9x13 pan. Refrigerate until firm. Cut in rectangular pieces. Pour remaining 1/3 cup melted butter over grits. Sprinkle with cheddar cheese and parmesan cheese. At this point, the grits can be refrigerated for 24 hours. Next morning, bake at 400 degrees for 25 - 30 minutes until browned. Serves 6-8.
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