Make My Day Camp

Wednesday, December 17, 2025

Brussels Sprout Casserole

I've probably said this in the past, but I really really don't like brussels sprouts. I've had people over the years tell me that I would like theirs but nope, I never have. So when Jordyn told me about this recipe I nodded along like I'd consider making them when in reality I was shaking my head no on the inside haha.

The rest of my family does like Brussels sprouts tho so I thought I'd make them as a side dish to a 'my family is hungry' meal. While I was packing them up to deliver I decided I'd try one. Just one. Guess where this story is going?

These are SO GOOD!!! Of course, in my defense, they are roasted in cream, bacon, and cheese and are in no way 'healthy' so don't tell my sister hahahah; and quite honestly they don't even really taste like Brussels sprouts - which is why they are SO GOOD!!! hahaha.

recipe found here at delish

5 slices bacon
3 T. unsalted butter
2 small shallots, finely chopped
2 lb. Brussels sprouts, halved
kosher salt
1/2 t. cayenne pepper
3/4 cup heavy cream
1/2 cup shredded Gruyere
1/2 cup shredded sharp white cheddar

Preheat oven to 375°. In a large ovenproof skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool slightly. Discard bacon fat.

Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts; season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Meanwhile, transfer bacon to a cutting board and finely chop.Remove skillet from heat and drizzle with cream. Top with Gruyère, cheddar, and bacon.

Bake casserole until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, broil, watching closely, about 1 minute.)

12.17.24: TT easy snowman cookies

12.17.23: 🔥 week 51

12.17.22: hoop driftwood Christmas tree hanging

12.17.21: grilled shrimp tacos

12.17.20: cork gingerbread man by B

12.17.19: TT: powdered sugar (how to turn granulated sugar into powdered)

12.17.18: wine cork angel ornament

12.17.17: cream of mushroom soup

12.17.16: chocolate dipped pretzel rods

12.17.15: homemade dog cookies

Tuesday, December 16, 2025

Tip-sy Tuesday: getting a jump on wrapping presents

Every year I tend to wait until right before Christmas to wrap presents, I like to think up different 'themes' like last years snowman towers or wrapping each persons gifts in their own patterned paper - this year tho I decided to start wrapping and figure out a theme (if any) later. I'm telling ya, it is way less stressful to just do a few at a time instead of staying up all night the night before Christmas wrapping gifts hahah!

I'm wrapping in whatever paper I want so the paper won't be a theme this time. For now I'm just putting a small sticker on each wrapped package with their initial and the initial of what is in the box because I will totally forget. I'm not adding ribbons, bows, or stickers yet in case I decide to finish them in a different way.

12.16.24: snowman gift wrapping idea

12.16.23: words

12.16.22: royal icing

12.16.21: melting snowman cupcakes

12.16.20: peanut butter kiss cookies by B

12.16.19: felt poinsettia napkin rings

12.16.18: 🔥week 50

12.16.17: reindeer cupcakes

12.16.16: candy cane mice

12.16.15: sea salt body scrub

Friday, December 12, 2025

Ceiling Christmas Lights

We went to a bar/restaurant that was all decorated for Christmas, like ALL decorated - lights and shizzle everywhere. It was a lot haha. But one idea that I loved and never thought about doing is stringing Christmas light strands back and forth across the ceiling. I immediately bought 5 strands of colored lights and a package of 3M Command hooks to hang them in our dining room. If I actually wanted to copy what the bar did I would have hung up 25 strands of lights so the ceiling would be completely covered, but I used some self-restraint and just went with 5!

This isn't the greatest photo of what it looks like, but you get the idea! It looks great in real life, at night the room just glows and is so festive. Love it!

12.12.24: gingerbread contest: Buddy's journey to New York City

12.12.23: plastic hanger snowflake

12.12.22: Christmas lights cupcakes

12.12.21: 🔥 week 50

12/12/20: how to make a looped bow

12.12.19: santa gift card holder

12.12.18: Mary's painted ornaments

12.12.2017: coincidentally, I posted the adorable pillow Mary me one year ago today!

12.12.2016: marquee letters (using paper mache letters and christmas ornaments)

12.12.2015: fireball hot toddy

Thursday, December 11, 2025

Everything Nice (spiced rum coffee with butterscotch whipped cream)

I saw some fun cocktail ideas online and this one caught my eye - not the drink but the butterscotch whipped cream...yum! Here's the whole recipe if you're interested, I'm not a rum coffee fan but I will 100% be making the flavored whipped cream as soon as I get some Carnation dry milk.

3/4 cup heavy cream
1 1/2 T. malted milk powder, such as Carnation
1 1/2 T. dark brown sugar
tiny pinch kosher salt
6 oz. hot black coffee
2 oz. spiced rum
1 T. simple syrup*
freshly grated nutmeg, for garnish (optional)

Directions:

Combine heavy cream, malted milk powder, brown sugar, and salt in a mixing bowl. Beat using a whisk attachment until dry ingredients are evenly incorporated and cream forms soft peaks.

Combine hot coffee, spiced rum, and simple syrup in a prewarmed mug. Using a spoon, follow whipped cream on top of the coffee and top with grated nutmeg if desired.

to make simple syrup, combine 1/2 cup granulated sugar with 1/4 cup water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Any extra can be stored in the fridge up to 3 months.

makes 1 drink

recipe found here at serious eats

12.11.24: gingerbread contest: nakatomi tower

12.11.23: tiered Christmas tree skirt

12.11.22: 🔥 week 50

12.11.21: sheet pan sausages and grapes

12.11.20: gingerbread cookie hugs by B

12.11.19: cucumber ranch salad dressing

12.11.18: bath salt ornaments

12.11.2017: tinsel wreath

12.11.2016: chicken marsala

12.11.2015: tomato cage Christmas tree

Wednesday, December 10, 2025

MFIH: Cowboy Casserole

I made this for 'My Fam is Hungry' and got all great reviews - I texted that it seemed like 'slop'*
with tater tots on top and they all wrote some version of 'it was def slop with tater tots and I liked it!' hahahah.

(*fyi in case you don't know, our 'slop' is made with beef, soup, cheese, mashed potatoes...)

I combined a couple recipes to make this, here's what I ended up with:

1 lb ground beef
1/2 onion, finely chopped
1/2 tsp each of salt and pepper
1 tsp each of paprika, parsley, onion powder, minced dried garlic
2 tbsp Worcestershire sauce
1 (10.75oz) can of cream of mushroom soup
1/4 cup sour cream
1/3 cup milk
3 cups chopped spinach
1 cup frozen corn
8 oz. shredded Colby Jack cheese
32 oz bag of frozen tater tots
4 sliced cooked bacon, crumbled
chopped chives for topping, optional

1. Preheat the oven to 375'. Spray a 13x9" baking dish with non-stick cooking spray.

2. Brown the ground beef and onion in a skillet over medium heat; drain excess fat; season with salt, pepper, paprika, parsley, onion powder and dried garlic.

3. Stir in the Worcestershire sauce, soup, sour cream, milk; mix until combined. Fold in the spinach to wilt slightly. Stir in the corn.

4. Sprinkle the cheese evenly over the top of the casserole. Place tater tots on top in a single layer. Sprinkle the top with the parmesan cheese.

5. Bake until the tater tots are golden, 30 to 35 minutes. Remove from the oven and sprinkle with bacon and chives.