One more breakfast casserole to add to the holiday collection. This one is a spin on eggs benedict that doesn’t require poaching eggs. It does however require soaking overnight.

I’m a sucker for enchiladas, so when I ran across this recipe for for a breakfast variation, I had to try it. I really liked it, but I do have to plan ahead since it soaks overnight.

I’ve wanted to make these for a while, and the holidays was finally the excuse to drop the money on beef chuck roast and the Birria Bomb spice mix. I’m not likely to make these often, but they were delicious and worth the effort.

I don’t often make beef, other than ground, but I decided to make a roast for Christmas dinner this year. I went with an eye of round roast, because I’m cheap. It’s still much more expensive than pork or chicken, which is why I never buy it. In any case, it’s a lean cut that needs slow roasting to be worth eating at all.

Highly influenced by our years living in the Phoenix East Valley, our Christmas Eve dinner tradition leans heavily into hispanic cuisine, starting with tamales. This year, we are finishing off the meal with a variation on the classic tres leches cake.

Yet another item for the Christmas Eve feast. Originally we bought horchata from a local Mexican grocery store, and we’ve occasionally made it with store-bought rice milk, but this year I’m trying a recipe from scratch. Much cheaper (and arguably more authentic) this way.

Rachel and I both love deviled eggs, but I find the effort of making them to not be worth the end result. This dip version is a great compromise that captures all the flavors of deviled eggs without the hassle; no boiling, no peeling, no filling. Just mix everything together and enjoy with crackers or veggies.

Yet another sickly sweet breakfast casserole that we make during the holidays. This one is sure to add a few pounds, but it might just be worth it.

I have another, fancier version of French Toast Casserole that I make occasionally, but this is a simpler, cheaper version that we also like.

This is another recipe that I make every few months, but I wanted to record it here for future reference. I’ve used a number of methods over time, but this is my current favorite.

One of the simplest and easiest desserts that can be made in an Instant Pot. The baking soda helps deepen the color.

I’ve taught most of my kids to make this soup, but I’ve never really written down the recipe. This corrects that problem.

I got tired of having to buy a boxed yellow cake mix to make my Pumpkin Pie Dump Cake, so I came up with something I can mix from scratch. And it gets rid of that weird smell that boxed cake mixes have.

Adapted to a portion of two, for when I want a quick treat.

This is my attempt to track my yearly experiments at making our Thanksgiving turkey as something less traditional. It largely worked out well, but it needs further refinement.

This is yet another try at an easy pizza dough that gives me the texture and flavor I’m after. I want the sour taste of sourdough, but I want it to be quick and easy to make.

When I want candy but I don’t want to go to the store.

Long ago we used to bake stuffed bell peppers, but the kids didn’t like them, and they were a hassle to make. But this casserole version is much easier, and if the kids don’t like it, it goes into the fridge as leftoversn for me and Rachel to enjoy later.

I needed something simpler than my other pita recipe (so I would actually make it). This is that.

When I want something different on pizza night, I whip this up for myself while my kids eat their weekly crap I get from Little Caesars. I usually buy pre-made pizza dough, but when I forget, I sometimes even make my own.