There’s a lot I could say about the events in Boston yesterday, but more than anything my heart goes out to the people who have been affected by someone else’s hateful and selfish decision to hurt others. More than anything I just sit there and look at my son and wish that I could hold him close to me always, protect him from this world that we live in. I can’t bring myself to never let him go; I know that God has placed him on this earth to make a difference. To do something huge. To love others well. My son is going to be used in great and unimaginably huge ways by the Lord.
But in this moment I just want to hold him, to comfort him for the things that he is oblivious to right now. He doesn’t know that bad things happen (unless, of course, you count his imminent removal from the bathtub before he’s ready). He doesn’t know that blind hatred exists, that people are mean, that sin is destructive.
What he knows right now is love. And I am so thankful for that.
This is a great dish to make for breakfast, brunch, or really any time you need to eat. It brings on the comfort in all of its cheesy goodness, is fabulous served with fresh fruit or maybe even some extra eggs on the side. The green onions are imperative – I promise you’ll want to use them.
More importantly though? This is a warm and comforting dish that will bring you closer to the people you love. Because when it comes down to it that’s the biggest choice (next to choosing to follow Jesus and choose salvation) we can make: to LOVE.
I love you guys. You inspire me to come back day after day and share the food that I feed my family, to share my life, to be a better wife/mother/woman. If you ever wonder if someone cares – I DO 🙂
CHEESY BACON POTATO CASSEROLE
- 3-1/2 cups shredded potatoes (I like to use Simply Potatoes shredded hashbrowns – the whole bag)
- 10 slices bacon (I use precooked bacon and just microwave it, then chop)
- 1/2 cup chopped green onions (white and light green parts only)
- 3 cups shredded cheddar cheese
- 4 ounces cream cheese (I like Philadelphia Jalapeno cream cheese – SPICY), at room temperature
- 4 whole eggs
- 1 cup milk
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 350. Spray a 9×13 pan with nonstick spray. Stir together the potatoes and 2 cups of the shredded cheese and spread it even in the prepared pan. Chop the bacon and green onions and spread evenly over the potato/cheese mixture. Sprinkle the top with the remaining cup of cheese. Cream the cream cheese until light and fluffy. Combine with the eggs and milk and mix until everything is well combined. Whisk in the salt and pepper and pour over the ingredients in the pan. Shake the pan a bit to evenly distribute. Bake at 350 for 40 minutes. Serve warm or at room temperature!