Stacked Up In My Kitchen

About a month ago, I had the privilege of co-hosting a bridal shower for Chris Oleske, daughter of good friends Matt and Cheri Oleske. Fellow party planner Vida Iten and I decided on a brunch with a “Favorite Things” theme, asking guests to share some their favorite products and gadgets with Chris, and a favorite recipe, too.

I’m now kicking myself that I didn’t insist that the guests also provide me with a copy of their favorite recipes, as that would have provided me with lots of fodder for this forum. Maybe after the wedding, which is coming up this weekend, I can prod Chris into opening up her recipe file.

In the meantime, I will share a couple of the recipes that we served at the brunch. The first is a brunch dish that has been in my file for a number of years, one that was originally printed in DotMom’s column with the name Stacked Up Over Dallas and credited to Winora Hallstrom, who in turn credits it to former Worthingtonian Sharon Anderson. Winora remembers the dish being a big hit at a King Turkey Day brunch for visiting Texans.

Since I took a few liberties with the recipe — specifically switching out green chiles for chipotle peppers — I renamed it Stacked Up Over Austin, referencing aTexas cityI have visited with the bride, enroute to the second heat of the Great Gobbler Gallop inCuero,Texas..

Stacked Up overAustin

Cut 10 slices day-old bread into cubes. Cook 1½ pounds sausage, adding 1 medium onion, diced, and 1 or 2 finely diced chipotle chiles (from a can in adobo sauce). Drain off any fat.

In a buttered 9- by 13-inch pan, layer ½ of the bread crumbs, ½ of sausage mixture and 1 cup each of shredded American and Monterey Jack cheeses; repeat layers.

Combine 5 eggs, 2 cups milk and 1 cup salsa; pour over top of casserole.

Cover and refrigerate overnight.

Remove from refrigerator about 2 hours before baking and let set at room temperature. Bake at 325 degrees for 55 minutes.


To accompany the spicy egg dish, I wanted something sweet and citrusy, so a big batch of these easy-to-make rolls came out of my oven. I used a package of 36 rolls for the brunch and tripled the recipe.

Triple Citrus Rolls

Thaw a package of 12 frozen dinner rolls, but keep cold. Mix ½ cup sugar with 1 tablespoon each of lemon, lime and orange zest. Melt ¼ cup butter.

 Lightly butter hands and roll and stretch each roll into a nine-inch rope, tying it into a loose knot. Roll each knot in melted butter and then in the sugar mixture. Place on a large baking sheet that has been sprayed lightly with cooking spray. When the tray is full, cover with sprayed plastic wrap and let double in size.

Remove plastic wrap and bake at 350 degrees for 15 to 20 minutes, until light golden brown. Remove rolls from pan and place on cooling rack.

For glaze, combine 1 cup powdered sugar, 1 tablespoon melted butter, 1 tablespoon each lemon, lime and orange juice and ½ teaspoon vanilla extract. While still warm, brush rolls with citrus glaze.


Because I was assembling egg bakes and making the rolls all at the same time, space was limited in my small kitchen. Consequently, I didn’t remove the rolls from the pans immediately, but later wished I had. Because of the sugary coating, they stuck solidly to the pans as they cooled. It’s a mistake I won’t make again!