too Blessed to Stress: Snow Day ~ Sausage and Apple Puff Pancake

The weather man has been playing recklessly with my little snow loving heart.

For several days we were supposed to have record breaking snow. On Sunday it started to snow and we had to take off from church early to avoid being stranded {our church is 50 minutes away.} When we got to our house.... nothing. The little bit that had fallen in the night had all melted, the sun was shining and I had no need for a coat. So disappointed.

Then Monday it threatened to snow the predicted blizzard, but no. Only a 2-3 inch cap that melted at night. Pretty, but nothing like predicted. Really disappointed.

Then it happened. Tuesday morning I work up early to see a winter wonderland quickly forming. Large cornflake style snow was whipping around and dutifully covering every inch.

Ahhhh, perfect!!!

Like a friend of mine said, "If it isn't a foot, it's not snow!"

A day like today is perfect for Sausage-Apple Puff Pancake. This is a recipe that our friend "G" the most awesome-never-makes-a-same-recipe-twice-cook shared with us last time he came to stay out our Bed and Breakfast {that is, guest room.}

The recipe is from Taste of Home, and it is one that you will want to add to the permanent recipe file. Trust me. One pan, sweet and savory, breakfast lunch or dinner, a meal all in one. Add some fresh fruit if you want something on the side. Perfect.

Here is the recipe off of Taste of Homes site:

Ingredients

1 pound bulk pork sausage
2 medium apples, peeled and thinly sliced
2 tablespoons brown sugar
2 tablespoons butter
6 eggs
1-1/2 cups 2% milk
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 cup (4 ounces) extra sharp shredded cheddar cheese
Sour cream and maple syrup, optional

Directions

In a 10-in. ovenproof skillet, cook sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, cook apples and brown sugar in butter over medium heat until apples are tender.
In a blender, combine the eggs, milk, flour, sugar and salt; cover and process for 10 seconds or until smooth. Pour over apple mixture. Sprinkle with sausage and cheese.
Bake, uncovered, at 425° for 18-23 minutes or until pancake is puffy and golden brown. Cut into wedges. Serve with sour cream and syrup if desired. Yield: 6 servings.