After the Allied forces successfully stormed Normandy, France, on D-Day, the German army launched a 200,000-strong counteroffensive on December 18, 1944, in the Ardennes region in Eastern Belgium. The attack marked the beginning of World War II's Battle of the Bulge.Over 700,000 Allied troops, including Lt. Gen. George S. Patton Jr.'s Third Army, were involved in the combat that lasted 41 days.This December, Walk Among Heroes brought U.S. Army veteran John "Jack" Moran to Bastogne, Belgium, for the 81st anniversary of the start of the battle.'To me, just seeing the reactions of the Belgian people, thanking Jack over and over again, makes it all worthwhile.'Moran, a former Army staff sergeant and member of Patton's Third Army, joined the military at the age of 18 and fought in the Battle of the Bulge in Bastogne. Moran shared his firsthand account with Walk Among Heroes about crossing the Rhine River, the final major natural barrier for Allied forces advancing into Nazi Germany. The effort to cross the river, known as Operation Plunder, began in March 1945. "There's no way in the world that 142 men can do anything and keep quiet," Moran explained. "They can't. It's an impossible possibility."RELATED: WWII veteran honors Gen. Patton’s legacy with touching gravesite tribute alongside renowned general’s granddaughter A local Belgian girl takes a photo with Jack Moran. Image source: Walk Among Heroes"So we slowly slip our paddles into the water, start paddling out into the middle of the … river. All of the sudden, the Germans light it up, just like this room — even brighter than this room," he continued. "And here we are, sitting right there.""They opened up on us with five heavy machine guns," Moran said. "Chopping us up badly. We lost half our men."During the trip, Moran met Bill White, the U.S. ambassador to Belgium, who presented the WWII veteran with the Victory in Europe Medal at the 101st Airborne Museum. Walk Among Heroes reported that the crowd was “very emotional” when Moran received the medal.RELATED: What we owe our veterans this D-Day U.S. Ambassador to Luxembourg Stacey Feinberg meets Jack Moran. Image source: Walk Among Heroes"In recognition of your military service during the Second World War, this is to certify the award of the Victory in Europe Medal to Staff Sergeant John Moran," the announcer stated. "Your fight for freedom and democracy is in keeping with the finest traditions of military service and reflects great credit upon yourself, the 87th Infantry Division, and the United States Army."“To me, just seeing the reactions of the Belgian people, thanking Jack over and over again, makes it all worthwhile,” Walk Among Heroes president and founder Jeff Wells told Blaze News.Wells explained that Moran had plans to visit Patton’s grave at the Luxembourg American Cemetery. He noted that Moran would be accompanied by Patton’s granddaughter, Helen Patton.“General Patton was Jack’s commander, so we are very excited to visit with him,” Wells said. Like Blaze News? Bypass the censors, sign up for our newsletters, and get stories like this direct to your inbox. Sign up here!

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McGriddle Casserole is an easy to make breakfast casserole with little cleanup. Plus, it’s a great dish to make when you are serving a crowd! SWEET & SAVORY BREAKFAST CASSEROLE McGriddle Casserole has all the flavors of a McDonald’s McGriddle sandwich that you know and love. But, instead of in sandwich form, you can enjoy it even more when it’s an easy to make casserole! It’s a little sweet and a little savory. The best blend of breakfast flavors. This is one that kids AND grownups love! FREQUENTLY ASKED QUESTIONS:  Can I make this ahead of time? Yes, you can make prep this the day before and pop it in the oven to bake. It may need a few more minutes to cook since you’re starting from cold. What is the best sausage to use? You can use ground sausage, but you can also use chopped-up sausage links or patties. Can I make the casserole dairy or gluten-free? Yep, just swap out the ingredients to your favorite, safe, gluten and dairy free ingredients.  What can I serve with this casserole? You can serve the casserole with hash browns or/and fresh fruit. It’s really a whole meal in one so you don’t have to get fancy with it. How do I store leftover casserole? You can keep leftovers in the fridge for up to 3 days. You can freeze the casserole for up to 2 months. This is one of those casseroles that freezes so well. When making this if you plan to freeze some for later, just pop it in two, smaller 8×8-inch pans so you can enjoy one now and freeze the other after you bake it, for later. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) ground sausage–  the sausage adds a lot of flavor to the casserole. Any sausage except Italian sausage should work. I really like sage ground sausage for this recipe too. bacon– I tested this a few different ways and we ended up like the one that had the bacon and the sausage together. However, you can just pick one if you prefer. You don’t have to change anything else in the recipe. I do like using precooked bacon because it is much less messy and makes cleanup a breeze but you can cook up some bacon and crumble it up. complete pancake mix– look for the kind that says “just add water”. water shredded cheddar cheese – you can definitely switch up the cheese here. If you want more of a kick, try using pepper jack.   real maple syrup or pancake syrup– this can be real maple syrup or the thicker pancake syrup, it works with either one. Use what you love! softened butter – the butter is the finishing touch to the casserole. You can use unsalted if you prefer. HOW TO MAKE MCGRIDDLE CASSEROLE Preheat the oven to 350° F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside. To a large skillet over medium heat, add the sausage. Cook and crumble until almost fully cooked (will still be a little pink.) Add the precooked bacon to the skillet. Cook for 5 minutes or until the bacon is crispy and sausage is fully cooked. Turn off heat and transfer the bacon and sausage to a paper towel-lined plate. Add the pancake mix and water to the bowl. Stir until combined. Add the bacon and sausage mixture, cheese, and maple syrup to the pancake mix. Gently stir until combined.  Pour the mixture into the baking dish. Bake on the middle rack for about 30 minutes or until a toothpick inserted comes out clean. NOTE: This does not get brown on top. You will know it is done when it is firm to the touch and an inserted toothpick comes out clean. Spread the butter on top and serve with syrup.  Slice, serve and enjoy. CRAVING MORE RECIPES?  McDonald’s Egg McMuffin Sausage, Egg and Cheese Breakfast Casserole Starbuck’s Egg Bites The Best Breakfast Pizza Fluffy Blueberry Pancakes Print McGriddle Casserole A fluffy breakfast casserole with pancake mix, sausage, bacon and cheese. Course Breakfast, Brunch, Main CourseCuisine American Prep Time 10 minutes minutesCook Time 40 minutes minutesTotal Time 50 minutes minutes Servings 8 Calories 445kcal Author Brandie Skibinski Ingredients1 pound ground breakfast sausage (I like the sage flavor)6 slices precooked bacon, cut into bite size pieces (optional)3 cups complete pancake mix (the kind that says 'just add water')2 cups water1 ½ cups shredded cheddar cheese¼ cup real maple syrup or pancake syrup2 Tablespoons softened butterreal maple syrup or pancake syrup (for serving) InstructionsPreheat the oven to 350° F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.To a large skillet over medium heat, add 1 pound ground breakfast sausage. Cook and crumble until almost fully cooked (will still be a little pink.) Add 6 slices precooked bacon, cut into bite size pieces to the skillet. Cook for 5 minutes or until the bacon is crispy and sausage is fully cooked. Turn off heat and transfer the bacon and sausage to a paper towel-lined plate. Add 3 cups complete pancake mix and 2 cups water to the bowl. Stir until combined. Add the cooked bacon and sausage, 1 ½ cups shredded cheddar cheese and ¼ cup real maple syrup or pancake syrup to the pancake mix. Gently stir until combined. Pour the mixture into the baking dish. Bake on the middle rack for about 30 minutes or until a toothpick inserted comes out clean. NOTE: This does not get brown on top. You will know it is done when it is firm to the touch and an inserted toothpick comes out clean. Spread 2 Tablespoons softened butter butter on top, then slice and serve with real maple syrup or pancake syrup. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 445kcal | Carbohydrates: 21g | Protein: 19g | Fat: 31g | Sodium: 873mg | Fiber: 1g | Sugar: 6g

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