Category Archives: Recipes

Fanny Farmer Fudge Recipe (Rich and Creamy Fudge)

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pieces of fanny farmer fudge on a white napkin

Have you made this Fanny Farmer Fudge recipe before? If not, you have to give it a try because it’s hard to beat!

I know it really is impossible to go wrong with chocolate and butter. After all, all fudge is deliciously rich and decadent. Walking past the fudge shops in a mall, the aroma always gets to me!

Fudge is sold so many places: flower shops, local diners, amusement parks, tourist shops, and I have even seen it at an outdoor sporting goods store.

I can’t bring myself to spend $7.99 for a 1/2 pound when it is so easy and much cheaper to use a homemade fudge recipe. Besides, too many times I’ve found myself let down by the very noticeable corn syrup taste and texture in purchased fudge.

This recipe for Fanny Farmer fudge is what my mom always used and it’s a winner!

So, if you are looking for a rich, soft, and creamy fudge recipe, this one is it!

butter, chocolate chips, sugar, and evaporated milk on the counter

Because this recipe doesn’t use sweetened condensed milk but instead evaporated milk, you have to boil the milk and the sugar on the stove. It’s worth the few extra minutes, though. Don’t skimp on the boiling!

Let’s talk cost for just a minute. Homemade fudge seems like a pretty expensive dessert to make, but when you look at what a serving size is the price really isn’t bad at all. Don’t forget that compared to what you’d pay for a small square of fudge at a shop, it really is a stellar price to make your own.

Also, I’m well aware fudge is in no way healthy for me. 😉 But it’s a fun, very occasional, indulgence and I can feel a tiny bit better about enjoying enjoy a homemade fudge recipe, right?!

Milk and sugar boiling for homemade fudge

You have to really let the fudge boil. Keep stirring and adjust the heat if needed so it doesn’t boil over.

Fanny Farmer Fudge Recipe

INGREDIENTS:

  • Sugar
  • Evaporated milk
  • Chocolate chips
  • Salt
  • Butter
  • Vanilla extract
  • Nuts, optional

Fudge mixture in the mixing bowl ready to beat.

After the butter and sugar has boiled on the stuff, add most of the remaining ingredients and carefully transfer to your mixer.

PROCESS AND TIPS:

  • The first step will be the most time consuming. You have to boil the sugar and milk for 6 minutes, while stirring. Make sure you bring it to a FULL boil before starting the timer. You don’t want to shorten the boiling period at all.
  • After boiling, you’ll remove from the heat and add the remaining ingredients except for the nuts (if you are using them).
  • Beat well until completely combined. This requires a lot of beating if mixing by hand so my favorite way to do this is pull out my trusty old KitchenAid with the beater attachment. I pour the mixture into there and let the stand mixer do all the work. I let this beat for around 5-10 minutes! So, don’t worry if when you add the butter it looks as though it won’t combine. Just keep on beating – it will come together!If you don’t have a stand mixer, pull out your hand mixer. If you don’t have either of those, you just get to get an arm workout in as you vigorously stir for a while!
  • After beating, you will fold in the nuts and spread into a 9×13 pan.
  • Wait until the fudge is completely cooled before cutting. (Stick it in the fridge if it’s summer time and your house is warm.)
  • I will store leftover fudge in the freezer, well wrapped and put into a zipped freezer bag or storage container.

The fudge in the mixer bowl after being beaten for 5-10 minutes

I beat the fudge mixture for 5-10 minutes and see how beautifully it comes together?!

I hope you enjoy this Fanny Farmer Fudge recipe is much as my family does. Homemade fudge is great for a Christmas treat, gift, or just for fun!

graphic with a picture of fanny farmer fudge on a white napkin

4.5 from 4 reviews
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Fanny Farmer Fudge Recipe - Rich and Creamy
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 117 1-in squares
 
This rich and creamy Fanny Farmer Fudge recipe is the best! It's rich, creamy, and decadent - all the things a fudge should be.
Ingredients
  • 4½ cups sugar
  • 1 (12 ounce) can evaporated milk (or homemade)
  • 18 ounces (3 cups) semisweet chocolate chips
  • ½ teaspoon salt
  • 1 cup butter
  • 3 teaspoons vanilla
  • 1 cup chopped nuts, optional
Instructions
  1. Boil sugar and milk for 6 minutes while stirring constantly. (Start timing when it's at a rolling boil.)
  2. Remove from heat.
  3. Add remaining ingredients except nuts.
  4. Beat well until thoroughly combined. This will be easiest with a hand mixer or KitchenAid stand mixer. Beat for around 5-10 minutes, longer if doing it by hand. If you stop too soon the butter might separate.
  5. Fold in nuts.
  6. Spread into a 9x13 pan.
  7. After it's firmed up (bring to room temperature and cool in the fridge if your house is warm), cut into squares.
  8. Leftover fudge can be stored in the freezer.
Notes
Use chocolate chips that you enjoy the flavor of on their own since they will be the star of the show!

Originally published December 13, 2013. Updated August 20, 2020.

 

Fanny Farmer's Fudge recipe. Super easy and so rich and decadent. One of my favorites.This week continues all things Christmas at From this Kitchen Table. (Find all the posts here.) Be sure to come back next week week for a fabulous recipe for a gingerbread latte and more! You can follow us on Facebook or subscribe by e-mail to be sure you don’t miss out!

 

Easy Small Batch Sugar Cookies

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Star and tree sugar cut out cookies on a plate

Do you have kids that love making sugar cookies? The only probably is that nearly every recipe out there makes an exorbitant amount. That’s fine when your kids are older or you are giving them away, but for all those other occasion you need this small batch sugar cookie recipe!

This is manageable. I no longer have to spend hours supervising mixing, rolling, cutting, baking, and frosting. Instead sugar cookies are actually an enjoyable small project!

Score! We don’t need more stress, am I right?

If sugar cookies are your jam and you actually enjoy the whole process (I’m not that person), by all means double or triple this small batch sugar cookie recipe! Otherwise, make your kids excited and still keep thing simple for you.

We enjoy Christmas sugar cookies but the kids love to make them many other times during the year:

  • Birthdays
  • Easter
  • Autumn
  • Thanksgiving
  • Valentine’s Day hearts
  • Dinosaurs

The possibilities are endless! If you want to go down a rabbit hole, just search online looking at all the types of cookie cutters there are.

white frosted round sugar cookies on plate

Time to get into the particulars of this small batch sugar recipe! It’s simple and easy (because it’s what I need in my life) and everyone gobbles these up.

SMALL BATCH SUGAR COOKIES INGREDIENTS:

  • Flour
  • Granulated Sugar
  • Butter
  • Egg
  • Salt
  • Vanilla
  • Lemon Juice
  • Baking Soda
  • Cream of Tartar

Small batch sugar cookie dough on a floured counter

SMALL BATCH SUGAR COOKIES INSTRUCTIONS:

This recipe is put together like most other sugar cookies.

  • Cream the butter and sugar.
  • Add the egg, vanilla, and lemon juice.
  • Add the dry ingredients.
  • Let chill in the refrigerator.
  • Roll out, cut, bake, cool, and frost!

Depending on how thick you roll out the dough and what size cookie cutters you use, this should make between 16-20 cookies.

Baked sugar cookies on a cooling rack

Sugar Cookie Frosting:

Once again, I want easy and I want them to taste good. So I have two recommended options for you, both of which we use.

  1. A buttercream type of frosting. Combine butter, powdered sugar, and a drop of vanilla. Add cream until desired consistency. Color with food coloring of choice. Of course buttercream is delicious, but you won’t be able to stack these cookies.
  2. A thinner powdered sugar and milk/cream/water icing. Put powdered sugar in a bowl. Add 1 tablespoon of milk or cream and food coloring. Add additional liquid of your choice until it has your desired consistency. It will drizzle from the spoon when you lift it but still be spreadable on the cookie. It will dry firm. This is what I used in the cookies in these photos.

christmas sugar cookies on a plate

If you don’t have time to chill the dough, increase flour by another 2 tablespoons and be sure to keep your counter well floured.

Small Batch Sugar Cookie Recipe

5.0 from 1 reviews
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Easy Small Batch Sugar Cookies
Author: 
Recipe type: Dessert/Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
These small batch sugar cookies are easy and so yummy - the perfect cut out sugar cookie recipe! You will love these and cut in shapes for anytime of year.
Ingredients
Cookies
  • 1½ cup + 2 tablespoons flour
  • ½ teaspoon baking soda
  • ¼ teaspoon cream of tartar
  • scant ½ teaspoon salt
  • ½ cup butter, room temperature
  • ½ cup white sugar
  • 1 egg
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract
Frosting
  • 1½ cup powdered sugar
  • milk/cream/water
  • drop of vanilla extract, optional
Instructions
  1. Cream room temperature butter and sugar together. Add the egg, vanilla, and lemon juice and beat well.
  2. Add the flour, baking soda, cream of tartar, and salt to the bowl and mix well to combine.
  3. Form dough into a ball and put in bowl. Cover bowl and refrigerate for 2 hours.
  4. Preheat oven to 375 degrees.
  5. Roll dough out on a floured counter to desired thickness. Between ⅛ and ¼ of an inch. Cut out with desired cookie cutters and place on baking sheet. (Will make 16-20 cookies depending on thickness of dough and size of cookie cutters)
  6. Bake for 7-9 minutes (depending on thickness and size of cookies). Cool on pan a few minutes and transfer to a wire rack.
  7. Cool completely and frost.
Frosting
  1. See notes in post for another frosting options.
  2. Put powdered sugar in a bowl and add 1 tablespoon of your desired liquid and a small drop of vanilla, if desired. Stir. Add additional liquid one teaspoon at a time until you reach your desired consistency. Frost and decorate the cookies.
Notes
If you don't have time to chill the dough, increase flour by another 2 tablespoons and be sure to keep your counter well floured.

 

white frosted sprinkle sugar cookies on a plate

Freezing Refried Beans and an Easy Refried Bean Recipe

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close up of a bowl of homemade refried beansI love making large batches of recipes (cook once eat multiple times is my motto). So when I whip up my easy refried bean recipe, it makes a lot! Freezing refried beans is the answer.

I use what we need for a meal or two and the rest of the refried beans go straight into the freezer.

If you have not yet tried to make your own refried beans, know that you can also freeze leftovers of the canned variety!

Freezing Refried Beans

Let’s start with freezing refried beans and then we’ll get to the recipe.

There are multiple ways to do this. First off is what I do not recommend. I don’t recommend simply filling a gallon freezer bag with the beans and sticking it in the freezer. It’s just not practical. In the next few months when you need refried beans to make burritos, it’s pretty much guaranteed that you won’t need a gallons worth.

Freeze the refried beans in individual portions or recipe sizes!

That way when you need to defrost some, you can take out exactly what you need.

crockpot of cooked pinto beans and onions

The beans, onions, garlic, and jalapenos after cooking

INSTRUCTIONS:

When the beans are completely cool, transfer to storage containers.

Store in the freezer.

STORAGE OPTIONS:

  • Glass Jars (make sure to not fill all the way to the top)
  • Quart sized freezer bags with 2 cups in each bag. Spread flat after sealing for more space effective storing in the freezer (and quicker thawing).
  • Plastic storage containers in desired sizes. Probably between 1 cup and 4 cups depending on how your normally use your refried beans.
  • 1/2 cup “blobs” in freezer bag. Line a baking sheet with wax paper, parchment paper, or silicone baking mats and drop the beans onto the sheet using a 1/2 cup measuring cup. Flash freeze by placing baking sheet into the freezer. Once beans are frozen, transfer to a freezer storage bag and double bag. It’s now very easy to pull out exactly what you need!

TO USE:

Put frozen refried beans in the fridge the day before you want to use them.

When mostly thawed, put beans into a pot on the stove and gently reheat. If they have dried out, add a touch of water to return them to your desired consistency.

Use as you would fresh refried beans.

(Of course you can always defrost the beans if you forgot to pull them out the day before.)

What are your tips for freezing refried beans?

Now we’ll move on to the recipe for these super easy homemade refried beans!

Yes, these would actually be called unrefried beans and not be considered authentic as there is nothing fried about them. But none the less, they have become a staple in our home the last several years.

I always cook 1 to 2 pounds of pinto beans up when I’m making these and freeze them as we discussed above.

This is how simple the recipe is:

  • Dump everything into the slow cooker.
  • Cook until very, very tender.
  • Mash.

THINGS YOU CAN CHANGE:

  1. Now, the recipe does have fresh onion and garlic (and deseeded jalapeno too if you like a kick) in it, but you are welcome to omit them. If I’m out, I’ll still make up the beans with no seasonings in the cooking liquid and add extra onion powder, garlic powder, and salt when I’m smashing them up.
  2. These beans can also be made on the stove instead of the crock pot. Bring to a boil for 10 minutes and then cover and turn to low. Cook until falling apart. You’ll just want to watch the water level and add more if needed.

 

bowl of cooked pinto beans for freezing homemade refried beans

The beans and veggies after being scooped out of the slow cooker.

Homemade Refried Beans

REFRIED BEANS INGREDIENTS:

  • Dried pinto beans
  • Onion
  • Garlic
  • Jalapeno
  • Seasoned Salt
  • Cumin
  • Garlic powder
  • Onion powder

WHAT TO DO WITH REFRIED BEANS:

If you are looking up this post, you probably already have a lot of ideas. Beans make a great side dish topped with cheese and cilantro.

They also make a perfect fast and cheap lunch. Make bean tostadas or a bean and cheese burrito or quesadilla.

Use them in any recipe that calls for refried beans.

Easy and yummy refried beans in the crock pot. I love making a huge batch and freezing the leftovers!

I always use my potato masher to smash the beans. An immersion blender also works well.

Side note: There are concerns of toxins not being removed from the beans when cooked in the crock pot because it doesn’t get them hot enough long enough. I’ve found that on high my pot gets the beans up to a full boil. If yours doesn’t, you can boil them on the stove for 10 minutes and then return to the crock pot to finish cooking or boil for 10 minutes at the end of cooking.

bowl of finished homemade refried beans on a napkin

5.0 from 1 reviews
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Easy Crockpot Homemade Refried Beans
Author: 
Recipe type: Side
Cuisine: Tex Mex
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
These homemade refried beans are easy and freezer friendly. Great for making a large batch for side dish, burritos, tacos and more.
Ingredients
  • 1 pound dried pinto beans
  • 1 onion
  • 4 cloves garlic
  • 1 deseeded jalapeno
  • 1 T. cumin
  • 2 t. seasoning salt
  • Optional, ½-1 teaspoon garlic and onion powder
Instructions
  1. Rinse and soak the pinto beans overnight.
  2. Drain and rinse beans and place in the crock pot and cover with water.
  3. Add a peeled and quartered onion and peeled and smashed garlic cloves if you are using (and a deseeded jalapeno if you like a little kick).
  4. Cook on low for around 5 hours.
  5. Turn to high for the last hour to allow beans to come to a boil for at least 10 minutes and finish cooking.
  6. When the beans are tender and falling apart use a slotted spoon and scoop beans, onions, and garlic into a bowl. Reserve the cooking liquid.
  7. Add cumin powder and seasoning salt. Add garlic and onion powder if you didn't use fresh in the cooking process or if you need a little extra flavor.
  8. Use a potato masher and stir and mash the bean mixture until it is as smooth as you like. Add some of the reserved cooking liquid to make it as soupy as you like. It will thicken up as it sits at room temperature.
  9. Cool and separate into storage containers and freeze what you won't use the first week.
Notes
You can also cook the beans on the stove top for several hours until tender and falling apart.

If you don't have time to soak the beans the night before, simply increase the cooking time.

 

overhead shot of a bowl of refried beans topped with cheeseEasy and yummy refried beans in the crock pot (or on the stove). I love making a huge batch and freezing the leftovers!Originally published July 29, 2014. Updated August 10, 2020.

Old Fashioned Molasses Cookies

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old fashioned molasses cookies on a napkin

There’s nothing like old fashioned molasses cookies. An amazing chewy cookie with the deep flavor of molasses and all those traditional holiday spices. So good!

Of course they are a must for the Christmas and Thanksgiving season (along with these cookies), but I think they are perfect for any time of year! Finishing off a summer dinner, of course, is a good idea. Making them during a spring rain storm = perfection. Basically, you should make old fashioned molasses cookies anytime you get a hankering to. Please don’t save them for only the holiday season. 🙂

dough for old fashioned molasses cookies in bowls

This easy cookie recipe came from my grandma and my mom made them all through my childhood. I’ll have done is swapped butter for the shortening it originally called for and because butter causes cookies to spread a little more than shortening, I increased the flour by 1/4 cup.

If you want an extra molasses cookie, be sure to check out my other molasses cookie recipe that uses double the molasses and increases the spice level. But this recipe is the traditional one that everyone knows and loves.

OLD FASHIONED MOLASSES COOKIES INGREDIENTS:

The ingredients are really quite simple for this cookie.

  • Molasses
  • Butter
  • Egg
  • Granulated sugar
  • Flour
  • Cinnamon
  • Ginger
  • Cloves
  • Salt
  • Baking soda

One of my friend has a favorite molasses brand – Brer Rabbit molasses. I don’t find that one in the store often at all, so I just get what is available. Grandma’s Molasses and store brands are what’s available where I live.

old fashioned molasses cookie dough rolled in balls ans sugar

OLD FASHIONED MOLASSES COOKIES INSTRUCTIONS:

  • Cream the room temperature butter and sugar together.
  • Add the egg and molasses.
  • In a separate bowl combine the flour, salt, baking soda, and the 3 spices.
  • Add to butter mixture. Mix until combined.
  • Roll 1 tablespoon amounts of dough into balls. (You can do this based on how large you want them. This size makes 28-29 cookies)
  • Roll in granulated sugar and place on cookie sheet.
  • Bake in an oven preheated to 350 degrees for 8-10 minutes.
  • Cool on pan for a few minutes and then transfer to a wire rack.

Freezing Cookies and Dough:

You make make a double or triple batch of these yummy, chewy molasses cookies and store the baked cookies in an airtight container in the freezer. Let the cookies thaw before eating them.

Another option I like to do is to freeze the dough balls after they are rolled in sugar. Pull what you want out of the freezer and bake as normal. You may need to add an additional couple minutes to the baking time.

Baked chewy molasses cookies in a cookie sheet

Old Fashioned Molasses Cookies Recipe

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Old Fashioned Molasses Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 28
 
These chewy old fashioned molasses cookies are delicious. The depth of the molasses and flavors of cinnamon, ginger and cloves make the perfect combination.
Ingredients
  • ¾ cup butter, room temperature
  • 1 cup sugar
  • 1 egg
  • ¼ cup molasses
  • 2¼ cups flour
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cloves
  • additional sugar for rolling
Instructions
  1. In a mixer (or by hand) beat the sugar and butter until creamy.
  2. Add the molasses and egg and continuing beating until combined.
  3. In a separate bowl combine the flour, soda, salt, and ground spices.
  4. Slowly add dry ingredients to the wet and stir until combined.
  5. Refrigerate the dough for 60 minutes.
  6. Preheat oven to 350 degrees.
  7. Roll the dough into balls with 1 tablespoon of dough and roll in the granulated sugar.
  8. Bake for 8-10 minutes.
  9. Cool on pan for 3 minutes and transfer to a wire rack to finish cooling.
Notes
See post for details on freezing the dough.

 

old fashioned molasses cookies on a cooling rack

Sweet Potato Chorizo Hash

2 Replies

Close up of sweet potato chorizo hash in a bowl

If you like spicy food with a lot of flavor that’s also healthy, you have to give this sweet potato chorizo hash recipe a try!

It is my latest breakfast obsession.

(If you’ve been around a while, you know that my other breakfast obsession is this Sweet Potato Breakfast Casserole I love just as much.)

This recipe came to be after I found some chorizo marked down at the grocery store. (Aren’t those shopping trips the best!) Surprisingly, it was the first time I had ever purchased chorizo. In fact, I don’t know if I had ever even tried it before.

Did you know you can even make your own chorizo? I have this recipe for chorizo saved on my Pinterest to try! Great way to enjoy it if you are on a Whole30 or eating Paleo and need to avoid some of the ingredients you normally find in it.

overhead shot of sweet potato chorizo hash in a white bowl

Back to breakfast. I know my love of sweet potatoes and we eat a lot of eggs for breakfast so I couldn’t go wrong if I put it all together with some bell peppers and onions. A perfect and flavorful dish!

I make this dish roasting cubed sweet potatoes in the oven. You could also dice the sweet potatoes and cook them in a skillet. Since I make the sweet potatoes in bulk (I fill up a jelly roll pan), the oven works best. (I’ve even done it on broil when I don’t want to heat up the house as much. I just have to watch them more closely so they don’t get scorched.)

Time Saving Tip: Roast a ton of sweet potatoes at the beginning of the week and then for the other breakfasts, just grab out and reheat in a skillet with the also already cooked bell peppers, onions, and chorizo while you are cooking the eggs and breakfast will be done in 5 minutes.

You could prep everything completely and divide into breakfast size portions and store in the fridge (I’ve done this many times) but let’s admit that freshly cooked eggs are better than reheated ones! 😉

sweet potato chorizo hash with okra

I added okra I roasted with the sweet potatoes to this breakfast bowl!

Sweet Potato Chorizo Hash Ingredients:

  • Sweet potatoes
  • Chorizo
  • Onion
  • Bell Peppers (Feel free to swap these for something else. I think broccoli, brussel sprouts or even cabbage would be yummy!)
  • Fresh garlic
  • Eggs

Some of my family are not fans of sweet potatoes. You can swap sweet potatoes for roasted white potatoes, hash browns, or even tater tots!

sweet potato chorizo hash in a white bowl

Sweet Potato Chorizo Hash Recipe

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Sweet Potato Chorizo Hash
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This easy sweet potato chorizo hash is loaded with flavors and plenty of veggies. A tasty and healthy way to start the day.
Ingredients
  • 4 sweet potatoes, peeled and chopped
  • ½-1 pound chorizo
  • ½ of a large onion, diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 8 eggs
  • Salt and Pepper
  • Olive or Coconut Oil
Instructions
  1. Peel and chop/dice your sweet potatoes into whatever size pieces you like best. Place on a large rimmed baking sheet and drizzle with oil and season with salt and pepper.
  2. Place in an oven preheat to 450 degrees and bake for 20-45 minutes depending on the size of your pieces. Stir part way through. You want them to have golden brown parts and be tender but not mushy.
  3. Meanwhile, brown the chorizo in a skillet and remove to a bowl. Drain the grease/
  4. In the same skillet with a little of the chorizo grease, saute the onion, bell pepper, and garlic until tender and caramelized. Add to the chorizo.
  5. Whisk the eggs and season with salt and pepper.
  6. Scramble eggs in the skilled the chorizo was just in.
  7. When sweet potatoes have finished cooking, combine with the chorizo, onion mixture, and eggs in the skillet, warm, and enjoy!
Notes
IF MAKING AHEAD:
1. The fast method: Make completely and combine into serving size containers. Refrigerate and reheat in the mornings.
OR
2. Longer method: Combine the roasted sweet potatoes, cooked chorizo, and cooked onion mixture. Refrigerate. In the morning reheat the amount you want in a skillet, remove to a bowl or plate, and cook your eggs in the same skillet. Just add to your already heated sweet potato mixture and your breakfast is ready!

Additional Veggies: feel free to use additional veggies. Roasted okra or broccoli would be wonderful!

 

I’ve love to connect with you on Facebook and Pinterest!

Originally published June 3, 2015. Updated August 3, 2020.

Chorizo and Sweet Potato Hash! This easy breakfast in a skillet is super flavorful and with approved chorizo is even Whole30 and Paleo approved! Need to try this right away.Chorizo and Sweet Potato Hash! This easy breakfast in a skillet is super flavorful and with approved chorizo is even Whole30 and Paleo approved! Need to try this right away.

Be sure to check out these other posts for more breakfast ideas:

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

 

20 Whole30 breakfast ideas and recipes! Great resource for healthy breakfasts - the hardest for me to come up with recipes for. (My FAVORTIE breakfast casserole is on this list)