36 | FRONTDOORS MAGAZINE SUNNY DUNLAVEY Holiday Savory Breakfast Casserole Sunny married her college sweetheart and moved to Phoenix from Florida 14 years ago. The director of a prenatal and oncology genetics/genomic testing company stays active hiking with her husband, daughter and two pups. As a first-generation Korean American, Sunny wasn’t raised with standard Western holiday traditions, like gift-giving or driving to see Christmas lights. But many of her family traditions focused on food. For example, every New Year’s Day, her mother would make tteokguk , a rice cake soup that represents new beginnings and luck in the coming year. Thanksgiving is Sunny’s favorite holiday because that was the one day her mom would make a traditional turkey dinner with all the sides. Speaking of, Chuseok , which is Korean Thanksgiving, is one of the most celebrated holidays in Korean culture, a tradition Sunny loves. It has become important to her to create new traditions while maintaining the traditions she holds close. Ingredients 6 eggs 1 C half-and-half 2 T scallions, chopped Salt & pepper 1 lb. pork sausage, cooked and drained (Sunny prefers Jimmy Dean spicy.) 1 C shredded or grated cheddar cheese 6 slices of Texas toast (straight from the freezer) Serves: 6-8 guests Directions 1. In a small bowl, beat the eggs until they loosen up. Add half-and-half and green onions. Mix well and highly season with salt and pepper. Set aside. 2. Grease 12×10 baking pan. Line the pan with Texas toast, cutting and arranging as needed. Cover the bread with the cooked sausage, making sure to layer it evenly. Follow with a layer of shredded cheese. 3. Pour the egg mixture over the entire pan. Cover with foil and refrigerate overnight. In the Morning 4. Preheat oven to 375 degrees. Cook, covered for approximately 40-45 minutes, until the egg mixture is set. This could vary depending on the thickness of your baking pan, so check accordingly. 5. Serve with a side of fruit salad and mimosas. SUNNY DUNLAVEY’S HOLIDAY SAVORY BREAKFAST CASSEROLE 36 | FRONTDOORS MAGAZINE

FRONTDOORS MAGAZINE | 37 KEY TO THE GOOD LIFE KELLEY MORRISON Holiday Crepes Kelley and her husband, Chris, are both Arizona natives. Three years ago, Chris founded RETSY, a high-end residential real estate brokerage, and both he and Kelley are extremely involved in the Valley’s real estate market. When Kelley isn’t running their two kids to activities and to design meetings for her clients, she is running marathons — 10 and counting, so far. Holiday traditions are important to Kelley. “Growing up, Chris’s dad made crepes every holiday, so Chris continues this time-honored tradition and makes them for us every Christmas morning,” she said. Thanks to their daughter’s new hobby, Kelley thinks the tradition will continue. “Avery started to develop a love for baking. She and Chris now make them together,” Kelley said. For digital versions of these treasured recipes, visit frontdoorsmedia.com/holidays . Ingredients 3 C all-purpose flour ¾ tsp. baking powder ¼ tsp. salt 1 C unsalted butter, softened 1 C sugar 1 tsp. vanilla 1 egg, beaten 1 T milk Powdered sugar for rolling out dough Directions 1. Preheat oven to 375 degrees. 2. Sift together flour, baking powder and salt. Set aside. Place butter and sugar in the large bowl of an electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap it in waxed paper, and refrigerate for 2 hours. 3. Sprinkle the surface where you will roll out the dough with powdered sugar. Remove one wrapped pack of dough from the refrigerator at a time, sprinkle a rolling pin with powdered sugar, and roll out the dough to ¼ to ½ inch thickness. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1 inch apart on greased baking sheet, parchment or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removing from oven and move to a wire rack to cool. 4. Serve as is or ice as desired. Store in an airtight container for up to one week. KELLEY MORRISON’S HOLIDAY CREPES FRONTDOORS MAGAZINE | 37