Creamy garlic parmesan mushrooms

2 T butter
1 T olive oil
8 ounces mushrooms (whole if tiny, sliced if large)
2 cloves garlic, minced
1/2 c heavy cream
1/4 c grated parmesan cheese
2 ounces cream cheese, softened
1 t Italian seasoning
1/2 t salt
1/2 t pepper

Heat butter and olive oil; add mushrooms and garlic and saute until tender.

Add cream, parmesan, cream cheese, Italian seasoning, salt and pepper.  Stir with the mushrooms and heat until sauce is bubbly and smooth.

Garnish with fresh parsley.

Serve immediately.

From 77recipes.com

Breakfast casserole

1 pound breakfast sausage, browned and crumbled (I use the homemade recipe posted 3/12/17)
2 c milk
8 eggs
1 t seasoned salt
1 t pepper
2 c shredded cheddar cheese
1 onion, chopped
3 red potatoes, cooked and sliced thin

Preheat oven to 350.  Mix milk, eggs, seasoned salt and pepper until well blended.  Add cheese and onion and mix well.

Layer potatoes in the bottom of a greased 9 x 12 casserole.  Cover with sausage.  Pour milk mixture on top.

Bake, covered with foil, about 35 minutes.  Bake uncovered an additional 30 minutes, until eggs are set.

Modified a little from recipe on Allrecipes.com

Honey balsamic brussels sprouts

A recipe for those of us who hate brussels sprouts!

1 1/2 pounds brussels sprouts
3 T olive oil, divided
3/4 t kosher salt
1/2 t pepper
2 T balsamic vinegar
2 t honey

Preheat oven to 425.

Trim off outer leaves, cut the bottoms off, and slice sprouts lengthwise.  Toss with 2 T olive oil, salt and pepper.

Roast on a baking sheet about 20 minutes, until tender and caramelized.

Return sprouts to the bowl and add remaining olive oil, balsamic vinegar and honey.  Toss to coat evenly.