by Climbing Grier Mountain
This is a fun, fall twist on a classic pasta bake.
Stratas are one of my favorite ways to use leftover bread. Just like any recipe, the better the ingredients you start with, the better the finished product. I stick my bits and pieces of bread (French, rye, garlic, etc.) into the freezer until I have enough to fill a pan. You can use other veggies (I’ve even made a ham/cheese strata) but stay away from things that are too wet, as they don’t set as well. Have fun & experiment!
These biscuits are hearty, sticky, substantial, and packed with all the goodness of life. You can serve them with eggs in the morning, tomato soup for lunch, or meatloaf for dinner. And they’re so rich and satisfying, one is definitely more than enough.
If you’re from the South, you may be familiar with muscadines. They are very tart grapes that grow in these parts. I have a vine growing in my backyard that I wanted to take advantage of without having to make jelly. I use this to make pie, pound cake, and it is even great as a topping on pancakes and ice cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!